Finally getting around to brewing again. Don’t know why it’s been this long, but here it is.

Gonna be brewing another one of my old extract recipes that I’m moving to all grain. This one was supposed to be a Wicked Ale “clone”. Original extract recipe is
– 1 can of light LME
– 2 lbs light DME
– 1 lb crystal 40
– 1/4 lb chocolate malt
1 oz cascade at 60
– 1/2 oz. cascade at 10

So adjusting this to all grain I am going to use 10 lbs 2 row instead of the extract, and will add the last 1/2 oz of hops at flame out. Using 05 yeast. The original used coopers. Changing the name to Wiki’d Ale.

-34 degrees outside, Sun. Movie watched was Jingle all the Way
-3.5 gal of 167 water settled at 152. I was hoping for 154 though. Left it. 60 min mash
-First running got 2 gallons. scarey black for only a little choc malt
-2nd batch 4.5 gal of 165. And got that much back.
– 6.5 going into boil. Although it really took a long time to get there. 60 min boil
– nothing unusual except very large boil off again ,Cooled very fast, but not much seemed to drop out. Most of the gunk going into fermenter.
– yeast pitched. Everything looks good.
– yep, forgot to take reading again.

(update: 12 hours after pitch absolute no activity. Does not look good. Will repitch another packet when I get home.)
(2nd update: got home and fermenting fine. I am too used to using Windsor yeast I guess)