6 lbs Belgian pils malt, 3 lbs rice, 0.5 lbs Munich malt, 0.5 lbs Carafoam malt, 0.25 lbs Carahell malt, 0.65 oz Perle hops (bittering), 1 oz. Czech Saaz hops (aroma), US-05 dry ale yeast, & WATER.
Filtering the brewing water.
The empty mash/lauter tun.
Milling the grain.
Weighing the grain.
The milled grain.
The first runnings from the mash. Vorlaufing.
Collecting the mash runnings.
Pouring the vorlauf back over the grain bed.
The spent grain.
The wort reaching the beginning of the boil.
Adding the bittering hops.
Adding the finishing hops.
Chilling the wort after the boil.
Aerating the wort.
Rehydrating the yeast.
Yeast is pitched and fermenter sealed.
The next morning. The beer is fermenting...
Two days after brewing. Fermentation is coming along.
Three days after brewing.