04/13/2014 – Started a sour wort 5 lbs – Extra pale LME 1 lb – Unmilled 2-Row malt (for lacto-bacillus) 3 gal – Spring water Warmed to 110 degrees F, covered wort surface with Saran wrap (to limit O2 exposure), and put in the smoker set to 110 degrees F (72 hrs) 04/16/2014 – Brew day 1 lb – Corn sugar 1 oz – Brewer’s Gold hop pellets (60 min) 1 teaspoon – Irish moss (15 min) 0.5 teaspoon –…
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)…