Tuesday, April 6, 2021

Sauerkraut

I have the hunger for corned beef and kraut, and I'm all out of Kraut.

Chop up 1kg cabbage

Using the 2% by weight of salt, add and mix in well. Let sit a bit then mix again, crushing and squeezing it to render some juice. 
Pack it in a container to ferment in with a displacer/weight to hold cabbage below the brine solution.
Wait, 1-2 weeks...

Sunday, March 7, 2021

Ginger Ale

 481g Ginger sliced w/ mandilin (4 large lobes)

Steeping in ~ 1.5g water heated to 190F, let it set for 2 hours.

After steep added ~1c brown sugar, ~1/2c corn sugar, squeeze of agave necter, and ~ 1/4c lemon concentrate. 

Removed ginger, brought to a boil, dumped in keg. Topped off to ~ 2 gal in keg w/ bottled water.




Sunday, August 2, 2020

Yogurt Today

1/2 Gal 2% good milk  3.50$
1.5 cups dry milk 4.60$ bag ~ 5 servings
Heat to 185F, then cool to 115F
Add cultures (using open nature greek 5.3 oz) 1$
Total for 1/2 gal yogurt is 5.42$


Hold at 115F for a few hours. I think 4-5 this time and it came out very well set and tart.

Pluot Jam

Pluot Jam

Thanks to a friend I found myself with 10's of lbs of fruit, pluots and I dont even know what the other one is. 


Pluot Jam:
10 lbs seeded and diced
~1 Tbs lemon juice
splash of salt

Let cook down a little bit in large stainless-steel pan, probably took an hour on low.


Meanwhile clean and bake (225F) canning jars to sanitize.

Once cooked down, added ~6 cups of sugar and 4 Tbls of low-sugar pectin. 
Cook to disolve sugar, and put into jars.

I probably boiled the jars for 10 minutes to seal.




Saturday, June 9, 2018

Keezer w/ Taps (finally)

I finally got tired of the picnic taps inside the keezer, and wanted a collar to give me room to easily put in the last keg and take the CO2 bottle out. Here is the build
Mold for the spray foam
Adding the foam
Trimming the foam and mold, adding aluminum tape over the foam to keep dust down.
The final build, with out tap handles. I'm using rubber bands to prevent the taps from being opened accidentally, and have one prototype handle printed w/ the 3D printer.



MM IIPA

This recipe was inspired by MashMaker Tre Cool  Imperial IPA (pg42). Wanting something for a 2.5g keg plus some bottles.


Edit yellow cells in System Setup. Edit green cells for recipe creation. DO NOT edit red or blue cells. System Setup
Volume into Fermenter4.5gal17034 gramsBrewhouse efficiency0.7%
Boil Time60minBoil off rate0.5gal/hour
Select StyleAmerican Pale Ale<-- Style GuidelineLoss in kettle0.2gal
Expected OG / FG1.0661.0131.045 - 1.0601.010 - 1.015Yeast attenuation0.8
Expected ABV6.9%4.5 - 6.2%
Grain Absorption
0.11gal/lb
Expected Bitterness91.6IBUs30 - 45IBUsLoss in MashTun0gal
Grain Build
Grain NameAmount (lbs)Eff (optional)Hop Schedule
Marris Otter125443g (100%)Hop NameAlpha Acid %Amount (oz)Time (min)IBUs
Apollo18.316070.0
Chinook10.511521.6
Simco1flameout
Galaxy1flameout
Malt Extract
DME0
LME0
Adjuncts / SugarsAmount (lbs)Gravity Units
0
Total Gravity Points309.12
Brew Day Instructions
Desired Mash Temp150F65.6 C
Mash Water Volume4.5gal (1.50qt/lb)17034 grams
Grain Temperature70F21.1 C
Strike Temperature159.71F71 C
Grain Absorption Loss1.32gal4996 grams
Sparge water needed2.02gal7646 grams
Pre-boil gravity=1.059Pre-boil volume=5.2gal

Water was RO with 7g Gypsum and 2g CaCl2. This was also the first use of the new mash-tun, after the issues with the stuck sparge from last brew. The new mash-tun is a Lowes Igloo 10g drink cooler with a LauterHelix 1000. I found a PVC water grade ball valve and a 1/2" NPT nipple to complete the tun on a budget. 
5/26/18: Brewday went extremely smooth and fun. 
Collected 3.8gal in the fermenter at 1070, high enough I added 1.5L of water as well to the fermenter (no gravity measurement after that). Used US05 which I made a 600mL starter.
6/7: Dryhopped with 1oz Simcoe, Columbus, and Galaxy (I think).
6/10: Put in secondary to clear up
6/17: 2.5 gal keg + bottled 1.7 gal (TC IPA)

Another Cascadian Dark Dank Ale

The nth edition of my Cascadian Dark Dank Ale, need to refill the 5g keg with my favorite beer.


Note: Edit yellow cells for system profile. Edit green cells for recipe creation. DO NOT edit red or blue cells
System Setup
Volume into Fermenter5.5gal20819 gramsBrewhouse efficiency0.8
Boil Time60minBoil off rate0.5gal/hour
Select StyleAmerican Pale AleStyle GuidelineLoss in kettle0.2gal
Expected OG / FG1.0501.0101.045 - 1.0601.010 - 1.015Yeast attenuation0.8
Expected ABV5.3%4.5 - 6.2%
Grain Absorption
0.11gal/lb
Expected Bitterness62.0IBUs30 - 45IBUs
Loss in MashTun
0.11
Grain BuildHop Schedule
Grain NameAmount (lbs)Grain Eff (optional)Hop NameAlpha Acid %Amount (oz)Time (min)IBUs
Pilsen52268 gramsCitra1016035.9
Vienna60.62721.6 grams
Kiln Coffee Malt0.50.3226.8 grams
Carafa III0.250.1113.4 grams
Midnight Wheat0.20.190.7 gramsChinnok111512.4
Ahtanum3.9154.4
Amarillo8.4159.4
Malt Extract
DME000 grams
LME0
Total Gravity Points286.856
Chinook121dry-hop
Simcoe121dryhop
Brew Day InstructionsAhtanum70.5dry hop
Desired Mash Temp153F67.2 C
Mash Water Volume5gal (1.67 qt/lb)18927 grams
Grain Temperature70F21.1 C
Strike Temperature162.03F72.2 C
Grain Absorption Loss1.3145gal4975 grams
Sparge water needed2.5145gal9518 grams

Brewing Notes:
Water was mix of RO and Carlsbad tap. Initial runnings were 1079, adding 1oz Citra at first wort. Boil finished at 1056 and just under 6 gal. 

Update 6/9/18: Taste is great, very roasty and hops are just about spot on flavor wise. Not my favorite version of the style I've brewed. Maybe would make just a tad more bitterness and dry hop next time...