I settled on this recipe from Austin Homebrew.
This particular Sunday was absolutely gorgeous in Austin, Texas, so Josh and I brewed outdoors, on my back deck. Brewing inside in the kitchen, in the air conditioning, is perhaps necessary on a 100 degree summer day, but it does make a bit of a mess.
I'm actually set up pretty well on my back deck, with two huge utility sinks, easy access to a garden hose, and plenty of room for a couple of propane burners.
Once again, we used prepackaged, purified, bottled sprint water. Our last few beers turned out pretty good, so we opted to do this again. It does require a bit of preparation, as you need to return the jug to the grocery store, and it does add a bit of expense (about $7 for a 5-gallon refill/exchange).
As neither Josh nor I have a wort chiller (yet!), we're always on a quest to speed up our wort chilling (you must take a 212oF wort down to 80oF in 20 minutes or less). Typically, we just fill the huge, deep utility sink with about 30 pounds of ice (another $5 per batch), and drop our pot down into it. This typically does the trick. However, this time we tried something new... Josh picked up a couple of blocks of dry ice, which we dropped in the sink water. Besides being effective, it was also a ton of fun!
My original specific gravity was about 1.031. The blonde ale (obviously?) is the one on the left. Josh tried his second lager, this time a dark lager recipe.
As I had some blowoff trouble previously, you can see I now have a blowoff tube for my primary fermentation :-)
I kegged this beer about 2.5 weeks later.
Once carbonated, it was quite a nice beer to follow that pale ale. Smooth, crisp, and surprisingly clear. I was very pleased with how this beer turned out to close out Austin's hot summer and fall!