Rachel Redeux

As of this afternoon, welcome a new Rachel to the lineup of beers. I've been spending months rehashing the recipe, taking tips from similar styles (like Altbiers and English Bitters) that boast more complexity than the typical American Amber and tastier ingredients. The result is a bit of a Transatlantic Amber: American and Belgian malts, Slovenian hops, but a distinctly British yeast character, all cold fermented and treated with the utmost patience. What this should mean to the drinker is an improvement upon an old recipe: more authentic and assertive maltiness; a less harsh, more refined hop bite; medium-bodied, complex in flavor, and crystal clear.

Today's brew day was almost postponed, since at 11:00am the temperature was too cold outside for my propane tank to hold pressure, resulting in a periodic dead flame. Some errands and a sandwich later, I tried it again as the temperature rose to around 50 degrees. In early January. But good enough to brew. No time wasted, it was a rare brew day of under four hours, including cleanup. Not bad.

Next up Sunday: Mikaela, something Imperial, or my Tripel. Whatever I feel. As long as it's warm enough.