Looking foreward to an extract beer? Yep. 

Raphael is an American Red (amber if you must). And is one of the very first beers that I was making back during the extract days. And one that I made quite a few times.

 I’m quite curious as to how different this tastes now compared to when ingredients were not as fresh as what they are now.  

Couple of things with this batch.  It’s a mini 3 gallon, and it’s a road brew. Over at Capelle’s place during the Packer game.

The road trip is also an experiment to see if I could possible brew while camping. So I packed my own water supply. More on this later. 

Raphael the Red mini extract 

1 can amber LME (this time it was rye)

12 oz two row

8 oz 80L

1 oz midnight wheat

1 oz willamette @ 60

1 oz willamette @ 1

05 yeast 

Took 2 gallons and heated to 158 and steeped the grains for 30 min in a grain bag. 

Added water to the 4.5 gallon mark and started to boil. Hop charges as usually. 

Cooled, racked, pitched. Boom done. 

But here is the experiment part. I said I was bringing my own water. So I used the jug that I use for picking up the Titletown wort. I used it here to not only transport the water and wort, but to ferment in.