Jarhead Brown Ale

Six pints of this and you should know everything about Military Intelligence.

So Tel Janin wanted to brew and kill on his birthday? Here's what happens when the brewing is on the back burner, and Myth/Unreal Tournament get all your conscious attentions. A rough sketch of the brew process, but will it be a smooth Brown... or a Marine Green beer? Time will tell.

Moral: Sometimes, it's best to brew in the background. Just boil and play.

Shooting for an OG of 1040ish / FG: 1012.

* 2 lbs. Oatmeal
* 1 lb Carapils cracked malts
* 3 lbs Light DME
* 3 lbs Dark DME
* 1.5 lbs clover honey
* 2 oz. Cascade plugs (6%)
* 2 Windsor / 1 Nottingham packets of dry yeast

Boil (Day 1):
Began steeping Grains and Oatmeal in gauze sack from 90° to 172°, made sure that it took a good long time, and dig a little squeezin' on the bag at the end, just to get all the goodness out. Tel stirred in all the DME and the honey, and we were on our way. Man, it was smelling good!
30 mins after a real rolling boil, tossed in the first 1 oz of the Cascade. Never boiled over or anything. What a brew with military polish.
35 mins after; added the second dose (1 oz) of the Cascade. Made certain that we got a good hour of hard boil, and a serious protein break. Not really, we just lost track of time playing on the computer.
Popped in the wort chiller about 20 mins after turning off the heat - a no-no, we know, but we were preoccupied, again. Once the chiller got to cooling, I shook it a few times, and shook the hose clean off the chiller, er, a few times (think I'd learn). We didn't get water directly into the wort, but dang.

Chilled to touch-temperature, mixed the 3 packs of yeast, and tossed it into uncleaned, unsterilized corneys still housing the slurries from Haley Ale. OG: 1040 dead on (!). Both corneys filled to 3/4, just enough head room. Everything looks, smells, tastes great - man, oughta think less and brew more in the future, if I get results like this all the time.

Fermentation (Day 3):
Took about 6 hours (six hours of Unreal Tournament) for the yeast to really begin its blowin' and goin'. After a too-cool night in the fridge at 50 degrees, warmed up to the 65° where we expect to finish at in about 3 more days.

Racked, Carbonating & Conditioning (Day 10):
Okay, fermentation took a bit longer than we anticipated. On day 6, we racked off some yeast and took a gravity reading: 1018 and 1020 for the two 5-gallons - surprisingly, the corney without the slurry was the one that ran to 18. Still a little higher than we would like, so a quick shake, tap on the thermostat (to 68°) and four more days of final fermentation were in order. Which, now four days later, was precisely what the doctor ordered as both corneys now check in at 1012. Perfect!
The slurry is still very yeasty (racked off as much as possible warm, after a couple of days we'll pull some more off the bottom) with a little yeasty bite that may add character, or may make for BitterBeerFace competitions. We'll see. The other batch is already very drinkable - still a touch sweet since the honey hasn't smoothed into the hops and still a bit green, but it smells great. All signs point to this 5 gals as a real winner.
Had to change out a cap on the non-slurried corney, turned on the Co2 to 22 lbs, then took everything down to 45° . We'll wait 3 days, turn off the Co2, then let everything condition cold for another week.

Final Notes (Day 18):
Well, after a little time, a couple of mild rackings and 3 more days at 20 lbs Co2, Tel came by and downed one or two from both corneys, and the verdict is in: It's good stuff, and only gonna get better with a week or two more conditioning. Surprisingly enough, the slurry, which was a bit too tangy a week ago, improved and surpassed the other corney. It's really smooth, and perfectly carbonated. The non-slurried batch sports a more substantial head, and with a week in the Lazyboy, will be simply awesome. Cheers!