Weekend Brewing

Saturday was pretty nice out so I decided to hop on the bike and ride a bit which meant that I would be brewing on Sunday. So Sunday morning I got up to grind the grist and then get the mash started before breakfast. Since it takes at least 2 hours for the mash step this gave me time to fix a hearty breakfast to help carry me through the rest of the brewing process.


My choice was grits with chorizo, queso (pepper jack), and eggs.










The style of choice was Irish Stout.












You can almost smell the malty sweetness as the steam rises and you can see some of the hops floating to the surface in this picture. The amber liquid in the lower left corner was a Leinenkugel's Oktoberfest, which I highly recommend.

Having sampled the new brew after the boil as it was being chilled, this batch should be extremely smooth with a light, dry finish! It should go well with the Red Ale from a couple of weeks ago.