04/10/2014 – Brew day 5 lbs – Extra pale LME 1 lb – Corn sugar 1 oz – Brewer’s Gold hop pellets (60 min) 1 tab – Whirl Flock (15 min) 1 capsule – Yeast fuel (15 min) 1 oz – Lemongrass (5 min) Shook to aerate O.G.: 1.045, 11.3 degrees Brix Fermented at 68 degrees F with White Labs German Ale / Kolsch yeast (WLP029) 04/16/2014 – Racked to secondary 05/05/2014 – Kegged Crystal clear F.G.: 1.005, 5.2 degrees…
04/07/2014 – Added the cure 100 g – Salt 100 g – Sugar 5 g – Fresh ground black pepper 2 g – Thyme 3 g – Dried juniper berries 3 g – Fresh rosemary 5 g – Cure #2 882 g – Eye-of-round beef (from Salt & Time in East Austin) Chopped / blended spices in a food processor Sealed in a vacuum bag and placed in the fridge to cure. 04/28/2014 – Placed in an Umai Dry Bag…
04/05/2014 – Brew Day 3 lbs – Pale ale malt 1 lb – Cara Munich malt 1 lb – Crystal 120L malt 2 lbs – Munich malt 10 lbs – Munich LME 3 oz – German Hallertau hop pellets (60 min) 2 tabs – Whirl Flock (15 min) 2 capsules – Yeast fuel (15 min) 1 oz – German Hallertau hop pellets (15 min) 1 oz – Centennial hop pellets (15 min) 1 oz – Centennial hop pellets (5 min)…
From a recipe from a recipe at Barley Dog Brewery 03/09/2014 – Created a WLP001 yeast starter on a stir plate 03/10/2014 – Brew Day 2.5 lbs – Munich Malt 2 lbs – 2-Row (Pale) Malt 1.5 lbs – Brown Malt 1 lb – 120L Crystal Malt 0.5 lbs – 40L Crystal Malt 0.5 lbs – Chocolate Malt Mashed in a 5 gal Igloo drink cooler. 173 degrees F strike water, mashed at 153 degrees F. Calculated incorrectly, so needed…
02/23/2014 – Brew day Apple Cider started out at 1.052, 10.4 Degrees Brix Added 1 lb, 9 oz corn sugar to bring it up to 1.063, 14.1 Degrees Brix Fermented at 68 degrees F in the fermentation chamber with White Labs English Cider Yeast (WLP775) 03/10/2014 – Moved out of the fermentation chamber to make way for another beer 04/05/2014 – Racked to secondary Still very cloudy. Hopefully another month or two will clear it up. Maybe a cold crash…
This is the second Bresaola we’ve made. Here’s a link to the first one. 02/22/2014 – Trimmed the meat of fat, added cure Made a spice blend cure mixture as follows, the same recipe as for the first bresaola, but with less than half the rosemary (the cure, which should have been white, was green last time, and the rosemary flavor overpowered other flavors). 100 g – Salt 100 g – Sugar 5 g – Fresh ground black pepper 2…
02/09/2014 – Brew Day 1.25 lbs – German Pilsner Malt 1.25 lbs – Red Wheat 0.5 lbs – Cara Pils Malt 5 lbs – Wheat LME 0.75 oz – Hallertau hop pellets (60 min) 0.5 tsp – Yeast nutrient (15 min) 1 tsp – Irish Moss (15 min) 0.25 oz – Hallertau hop pellets (5 min) Topped up fermenter to 4.75 O.G.: 1.052, 12.8 degrees Brix Fermented with White Labs Hefeweizen Ale Yeast (WPL300) at 68 degrees F 02/11/2014 –…
02/01/2014 – Brew Day 1.75 lbs – Munich Malt 0.5 lbs – Caramunich Malt 0.5 lbs – Coffee Malt 0.5 lbs – Brown Malt 0.25 lbs – Black Patent Malt 5 lbs – Munich LME 1.5 lbs – Salvadorian Panela 1 oz – Brewers Gold Hop Pellets (60 min) 1 tsp – Irish Moss (15 min) 0.5 tsp – Yeast Nutrient (15 min) Mashed at 155 degrees F in the smoker Shook to aerate O.G.: 1.065, 15.3 degrees Brix Fermented…
01/18/2014 – Brew Day Using extra ingredients sitting around to make a “free” beer. 3.5 lbs – Amber LME 1 lb – Light DME 2 lbs – Corn Sugar 1 oz – Centenniel Hop Pellets (75 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) 0.5 oz – Centenniel Hop Pellets (10 min) 0.5 oz – Centenniel Hop Pellets (1 min) 1 oz – Centenniel Hop Pellets (Dry hopped in secondary) Racked on top of the…
01/02/2014 – Cut into 6 parts, added cure mix to each gallon zip lock and refrigerated 12 lb (approx 5443 g) – Pork belly 1 cup – Maple Sugar 0.5 cup – Kosher salt 1 Tbsp – Ground black peppercorns 2 tsp – Fresh thyme 0.75 tsp – Pink Salt (Insta-cure #1) 3 – Small bay leaves (0.5 per bag) Flipped bags over every 2 days 01/18/2014 – Smoked the Bacon Cured weight going into the smoker: 1146 g, 745…