Brewing our House Pale Ale

Seems like I never remember to take pictures of any of my BGE cooks anymore, but I always manage to get a few of brew day. Been brewing a bunch of small batches this summer, partly to experiment and partly┬ábecause I can do them inside on the stove and I don’t have to drag out my large batch equipment and sit outside in the Texas heat for a coupla hours and partly because I can knock a small batch out including clean up in under 3.5 hrs.

This weekend I did a small batch (2 gallon) of my house pale ale using Chinook and Cascade hops that should come in around 5% ABV and 35 IBUs. 2 gallons will net me about and 18 pack.

Boiling away on the stove

My ‘lil helper getting the wort down to yeast pitching temperature.

My fermentation chamber (mini dorm fridge) is all filled up now. 2 gallons of Pale Ale, 2.5 gallons of my Bourbon Barrel Porter (I brewed this once over 3.5 years ago. The longer I let it age, the better. The last one I drank at 3.5 years and it was the best. My plan is to now brew it every year in small batches and age each batch a minimum of 3 years. In 3 years the first batch will be ready, and every year I will have a new batch. If I can stick to the plan) and 1.5 gallons of pumpkin ale (cuz who wants more than a 12 pack of that stuff sitting around? It should be ready to go around Halloween or Thanksgiving).

And the obligatory pic of Duke, who has not taken off his swim goggles for 3 days now.

I’ll try and get some more cooking pics up soon. We did legs last night, and I know that we are doing burgers one night this week and chilli dogs another, so we’ll see if I can remember