When I plugged all the ingredients into Beer Smith, I found that the predicted original gravity was a bit lower than I like, about 1.040. I knew I had some leftover corn sugar sitting around, so instead of saving it for a trashcan beer, I scavenged together a pound of it and threw it in the pot in the last 20 minutes. That bumped the gravity up to 1.056, so I expect I will get a 5.5% ABV beer out of this.
Something else that interested me was the use of first wort hops. I had read the term before but was not sure I knew exactly what it meant, so I did a bit of research. It turns out that this refers to adding hops to the wort as it comes out of the mash tun. Easy enough, I figured, and that’s what I did. I tasted the wort, as I always do, and am excited how this will turn out. Here is the recipe:
8 lbs Pilsner Malt
8.0 oz Honey Malt
1.00 oz Tradition Hops – First Wort with a 60.0 minute boil
1 lb Corn Sugar
1 package Bier de Garde Yeast (Wyeast #3725)
Northern Brewer seems to think this will be able to be bottled or kegged in two weeks. They are the experts, I guess, but I think I will let it sit in a secondary fermenter for a couple weeks just to let it clarify.