Falcon's Eye Blonde 2.0

First brew in the new house in California! Re-brew of one of my favorite recipes with a couple tweaks to the mash bill based on what I had available.

Recipe:

• 5.0 lb 2-row Malt
• 2.5 lb Optic Malt
• 0.5 lb Carmel 10L
• 0.5 oz Cascade 5.5% @ 60 ml
• 0.5 oz Falconers Flight 10.5% @ 15 min
• 0.5 oz Falconers Flight 10.5% @ 5 min
• 1 oz Falconers Flight 10.5% @ 1 min
• 0.5 tsp Yeast Nutrient (Wyeast) @ 10 min
• 0.5 tsp Irish Moss @ 10 min
• 10 drops FermcapS before boil
• 1.0 L yeast starter of Second generation Wyeast 1450

• OG: 1044 (Beersmith)
• 24.9  IBU
• 3.7 SRM

The new house has a gas stove so I can heat up the mash water inside in comfort. I can also mash inside as long as the wife doesn't give me too much grief.

Mashing at 148 for 75 minutes, preheating the MLT with 3.5 gallons of 175 degree water and grains are going in at 158. Mash was at 148 as planned.

First runnings, 17.6% Brix and 2.75 gallons, 12.7% and 5 gallons with the second runnings, 10.8% (1042) and 6.8 gallons pre-boil. We also have a sweet sun room where I can boil with all of the screened in windows open to keep the bugs and dust out. Makes brew day a lot more enjoyable to me.

Finished at 12.0% Brix (1046) and something close to 5 gallons in the new fermenter. It doesn't have graduation markings that I could see at night when I was transferring at least.

The fermentation chamber is going to be set at 55 F (15.5 C) for at least the first few days then I might bump it up to 60 F to finish off. The temperature sensor is not in the beer and not very well insulated to the new fermenter either so I am guessing 5-7 degrees warmer in the beer than the chamber.