In concert with my upcoming kegging setup, I’ve just brewed the beer that ought to be my first kegged beer. I’m also aiming to enter it in the Reddit Homebrewing Competition.

It’s pretty straightforward and virtually all extract, but that’s fine with me. I made a couple of weird decisions, namely the darkness of the crystal malt. I’m a little concerned about how dark it’s looking in primary at the moment — I know, I know, what did I expect from crystal 120L? — though the photo makes it look a lot darker than it actually is.

I’m also worried I went too far with the hops, but I suppose we’ll see what we see. I have some hophead friends. As they say: don’t worry, relax, have a homebrew. And I plan to.

I’ll name it once I’ve tasted it.

Recipe Characteristics

Ingredients

Recipe Notes

Steep specialty grains for 30 minutes at 155F.

60 minute boil.

Batch Notes

Hops added directly to boil and strained out with a kitchen strainer when transferring to primary. Some remain, which should contribute something like a dry hopping effect; I’ll rack off of the settled hop fragments into secondary and probably filter more efficiently then, as well.