The mash was
- 1 lb 3 oz pale malt
- 1 lb 4 oz roasted barley
Today I sparged it through our large colander into the 5 gallon stock pot. I added
- 6 lbs Northern Brewer gold malt extract.
- 1 lb light dry malt extract
- 1 oz Nugget hops, from our garden
After 30 minutes of boiling I added a second ounce of the hops.
Right now the boil has about 15 minutes to go. When it finishes I will add another 1/2 oz. of the hops for aroma, and 1 gallon of frozen cherries, from the tree in our front yard. After that has cooled on the back porch (this is January in Minnesota) I will pour everything into the fermenter, add water to about 5 1/2 gallons total, and add a package of Wyeast 1098 British ale yeast. According to some authorities I should strain out the hops at this point, but I am just going to wait until I rack it to the secondary fermenter. I have had no trouble with this in past batches, so I will cheerfully take the path of less effort.
Later Edit: The Initial Gravity was 1.057, considerable higher than I expected. I think the cherries contributed significantly to that.