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…