PREP TIME 15 mins COOK TIME 1 hrs 5 mins TOTAL TIME 1.5 hrs INGREDIENTS: 3 Pound Beef Tongue 1 White Onion 3 Peeled Garlic Cloves 3 Bay Leaves 2 tablespoons Sea salt 2 Allspice 1 clove 8 Green tomatoes “Tomatillo” 1 Serrano pepper Cummin Cilantro INSTRUCTIONS: Press cooker 1 hour. Add water to cover the beef tongue, 1/2 white onion, 3 garlic cloves, 3 bay leaves, 2 allspice, 1 clove, a pinch of sea salt Boil 8 Green tomatoes “Tomatillos”…
INGREDIENTS: 1 cup whole mustard seeds 2/3 cup water 1/4 cup raw apple cider vinegar 2 Tbsp. raw honey or maple syrup 1/4 cup whey 2 Tbsp. sea salt 1/4 cup fresh lemon juice (about two medium lemons) 4 cloves garlic, crushed INSTRUCTIONS: With a blender or food processor on pulse setting, >partially grind Add the water, vinegar, sweetener, whey, citrus juice, and spices to the blender and process for 1 minute. Place the mustard into glass jars leaving one inch of headroom. Cover the jars…
07/28/2019 – Brew Day 2.5 lbs – 2 Row Malt 0.5 lbs – Crystal 20 L Malt 0.5 lbs – Crystal 10 L Malt 0.25 lbs – Carapils Malt 6 lbs – Pale LME 2 – 3 HBU packs (60 min) 1 – 5 HBU pack (60 min) 0.5 tsp – Yeast nutrient (15 min) 1 tsp – Irish Moss (15 min) 1 oz – Centennial hop pellets (10.8% AA, 15 min) 1 oz – Centennial hop pellets (10.8% AA, 5…
07/21/2019 – Brew Day Used lemongrass from Ray Kong’s garden! Still going strong! 5 lbs – Extra pale LME 1 lb – Corn sugar 1 oz – Brewer’s Gold hop pellets (8.9 AA – 60 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) 0.7 oz – Lemongrass (5 min) Cut lemongrass into 3 – 4 inch blades and added directly to the boil. Passed it through a colander to keep the grass out of primary. Just…
10/27/2018 – Brew day 5 gallon batch 8 lbs – Maris Otter malt 2 lbs – Flaked Barley 1 lb – Flaked Oats 1 lb – Chocolate malt 0.5 lbs – Rauch malt 0.5 lbs – Carafa III (debittered black) malt 0.5 lbs – 120 L Crystal malt 1 oz – Fuggle hops (60 min – 4.3% AA) 1 oz – Glacier hops (60 min – 4.4% AA) 96 – Osprey Point Malpeque Oyster shells (60 min) 1 pint –…
10/20/2018 – Started cure 12 lb – Pork Belly (skin removed) 0.6 g / lb – Fresh cracked black pepper 1.4 g / lb – Prague Powder #1 13 g / lb – Salt 16 g / lb – Maple sugar 0.14 g / lb – Dry thyme 1 / 4 lbs – Bay Leaf Flipped daily for the first 2 weeks 12/10/2018 – Smoked with Cherry Started at 175 degrees F up to IT 120 degrees Bumped to 225…
Doug Norman of Norman Creek Vineyards contributed 140# of crushed grapes to each of the two TwiddleNutz proprietors, Michael Watson and Joe Hershberger. We each got 70# of must mechanically destemmed and crushed, and 70# manually stomped in a big vat by the harvest team (which was a LOT of fun). All the grapes came from the same grape harvest, so they should be pretty similar except for handling. They do come from multiple rows of vines, so possibly some…
08/03/2018 – Yeast starter 1.5 L starter Pitched WLP802 – White labs – Czech Budejovice Lager Yeast Fermented on a stir plate in the fermentation chamber at 50 degrees F. 08/04/2018 – Brew day 10 gallon batch 15 lbs – Weyermann German Pilsner Malt 3 lbs – Avangard German Pilsen Malt 8 oz – Crystal 10L Malt Mashed at 153 degrees F 2 oz – Nugget hop pellets (60 min) 2 oz – Saaz hop pellets (15 min) 2 capsules…
07-21-2018 – Brew day Mom and pop were here for a visit, but I hadn’t gotten the NITech beer brewed yet, so with only 2.5 weeks to go before the science fair, I had to squeeze a brew in. Not exact the same Irish red recipe I’ve brewed in the past, due to the homebrew shop being sold and the available recipes changing. I didn’t feel like specifying all the details of the old recipe and the new one seems…
08/20/2017 – Brew Day NOTE: This was a double batch, so for brew day, we used 2x each ingredient as listed below. 19.5 lbs – Belgian Pale Ale Malt 0.5 lb – Munich Malt 0.25 lb – Chocolate Malt 2 oz – Biscuit Malt 11 oz – Cara Munich malt 1 lb Dark Candi Sugar (add after mash, after wort comes to boil) Yeast: White Labs Trappist Ale 500 Hops Additions: 60 minutes – bittering hops 3 HBU x 2…