This is a Pro Series kit from Norther Brewer. I made this once before (Brew #30) and it was amazing! 09/16/2013 – Brew day 1 lb – English Maris Otter 0.875 lbs – English Medium Crystal 0.75 lbs – Flaked Barley 0.5 lbs – Belgian Aromatic Malt 0.5 lbs – British Chocolate Malt 0.5 lbs – Belgian Special B 0.25 lbs – English Black Malt 3.15 lbs – Gold Malt Syrup 2 lbs – Light DME 3 oz – Willamette…
This is a Pro Series kit from Northern Brewer. 09/14/2013 – Brew Day 0.5 lb – Briess Caramel (20L) 6.3 lb – Gold LME 1 lb – Briess Golden Light DME 1 oz – Cascade (60 min) 0.5 tsp – Yeast nutrient (15 min) 1 tsp – Irish Moss (15 min) Shook to aerate. Pitched Wyeast 1056 (American Ale Yeast) O.G.: 1.056, 13.6% Brix Fermenting at 68 degrees F in the fermentation chamber 09/16/2013 – Racked to secondary Added 0.5…
This is a Vintners Reserve kit: see here 09/01/2013 – Started fermentation Added 2 Tbsp of Yeast Nutrient Fermented at 75 F in the fermentation chamber. Michael corrupted the first 2 days of data and didn’t restart logging for another 2 days. While working on the kegerator near the fermenter, the condenser cooling fan got unplugged. As a result the cooling was unable to keep up with fermentation. After 4 days of fermentation, the must was up to 94.5 degrees…
06/30/2013 – Brew day 0.5 lbs – Belgian caravienne 3.15 lbs – Pilsen LME 1 lb – Pilsen DME 1 lb – Wheat DME 1 oz – UK Kent Goldings (60 min) 0.5 tsp – Yeast nutrient (15 min) 1 tsp – Irish moss (15 min) 0.8 oz – Ground Szechuan peppercorns (Prickly Ash) (15 min) 0.25 oz – Styrian goldings (10 min) 0.25 oz – Saaz (10 min) 0.75 oz – Styrian goldings (2 min) 0.75 oz – Saaz…
06/08/2013 – Brew day Pro series kit from Northern Brewer 2 lbs – Briess pale ale malt 1 lb – English roasted barley 1 lb – German vienna 0.5 lbs – Flaked oats 0.5 lbs – Briess victory 0.375 lbs – English black malt 3.15 lbs – Gold malt syrup 1 lb – Briess golden light DME 0.375 lbs – Lactose 1 oz – Glacier pellet hops (60 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast…
05/02/2013 – Brew Day 0.5 lbs – Belgian caramel pils 0.25 lbs – Briess special roast 0.125 lbs – Belgian biscuit 0.125 lbs – English chocolate malt 6 lbs – Gold malt syrup 1 oz – Willamette hop pellets (60 min) 1 oz – US Goldings hop pellets (30 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) Shook to aerate O.G.: 1.043, 11.2% Brix Not Strained… all the sludge goes in. Poured dry…
Early May – Stupidly forgot to document the recipe we used. Probably this: http://manmadediy.com/users/chris/posts/2224-recipe-how-to-make-homemade-pancetta-from-scratch 05/12/2013 – Cure complete… Time for the drying. Rinsed the cure spices off of the pork belly and patted dry. Sprinkled on the black pepper and rolled it up. Slipped it through a chunk of 3″ PVC into some ham netting. Far more convenient than using small bits of twine to tie it up. Hung in the fermenter to dry. Removed the dehumidifier and added a bowl…
… aaand… we’re back! 04/22/2013 – Created a yeast starter 1.5 L – Water 150 g – Light DME 1 pinch – Yeast nutrient 1 pouch – Wyeast 1056 American Ale Yeast 04/23/2013 – Brew day 1 lb – Briess caramel malt 0.75 lb – Briess munich malt 0.625 lb – English black malt 0.188 lb – English chocolate malt 6.3 lb – Gold malt syrup (60 min) 0.5 oz – Nugget hop pellets (45 min) 0.5 0z – Nugget…
04/15/2013 – Trimmed and Cured Pork Belly 15 lb – Pork belly 1 cup – Maple sugar 1/2 cup – Kosher salt 1 tbsp – Peppercorns 2 tsp – Fresh thyme 3/4 tsp – Pink salt 1 – Crumbled bay leaf Cured for 2 weeks, flipping every other day 04/28/2013 – Smoked Rinse the cure off the bacon Smoked with Apple wood at 200 – 225 degrees F to an internal temp of 150 degrees F (1.5 – 2 hrs) Cooled for an…
01/14/2013 – Brew Day Made a kit, WineExpert Vintner’s Reserve, Mezza Luna Red (see it here). Since we don’t know how old the yeast was, replaced the yeast packet with a freshly bought one of the same brand and strain, Red Star Premier Cuvee. Then made a starter, as follows: Rehydrate yeast in a cup of water, 100-105 degrees F. After 4 hours, add 1/4 cup sterilized orange juice. Three hours later, add another 1/4 cup juice. Three hours later,…