• Batch size: 10L
• 1.6 kg light dry malt extract
• 0,1 kg crystal malt
• 20 g Cascade (60 min)
• 12 g East Kent Goldings (20 min)
• 8 g Cascade (15 min)
• 5 ml Irish Moss (10 min)
• 12 g Amarillo (5 min)
• 1 pkg American Ale II Yeast

Everything went smooth. Cooling took about 20 minutes in the bathtub. OG was 1065 which is slightly higher than estimated (1059), but we also lost a bit more water so that’s probably expected. In any case, I decided to let it stay at 1065 even though an APA should stay under 1060 (according to beer smith), I like strong beer And now I’m patientlywaiting for the bubbles to arrive. And depending on how the yeast comes on I’ll move to the second fermentation in a week or so.Exciting stuff!

So what do I need? A huge pot? Ok. Some hops and malt? Ok, but let’s do malt extract for this first one. Hum… *scratches chin* There’s actually quite a list of things I’ll need, but thankfully, must of them can be reused elsewhere.After much reading at Swedish Home Brewer Association, I’ll try this:

• an american style ale (APA)…
• … but with some english trimmings (hops), lets say Cascade, Goldings and Amarillo
• dry pale malt extract
• small batch, say 10 litres
• liquid yeast

Things to decide later:

• starting the yeast on beforehand?
• hops in order Cascade, Goldings, Amarillo, but how much of each?
• one or two fermentation phases?
• priming method

The very nice Humlegården now has a shopping list saved in my name. I just need to add a bottle filler, fermentation barrel and optionally (probably, being a complete nerd) BeerSmith and I’m set to go. I believe…. Here’s to hope!