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Month: April 2013

Brew #43 – White House Honey Porter

Brew #43 – White House Honey Porter

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… 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…

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Charcuterie #3 – Applewood Smoked Bacon #2

Charcuterie #3 – Applewood Smoked Bacon #2

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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…

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