Megan wanted a deck box with a cushion on it for her birthday, so I went out to the farm and ripped out a bunch of 100 year old red pine from an old barn that is falling down.
Callipygian Cream:
5.5# two-row US pale malt
2.5# flaked corn
1# flaked rice
Mash at 152 for 90m, collect 7.5 gallons wort. Boil for 90m, add 1oz Willamette @ 60m, 1 tsp irish moss @ 15m.
Collected 5 gallons @ ~1.047 OG. Pitched 1L starter of washed Wyeast 1056 American Ale.
Porter
11# American 2 Row
1# Chocolate Malt
1# Crystal 40
4 oz. Black Patent
1 oz. Roasted Barley
8 oz. Flaked Barley
Mash at 150 degrees for 60 minutes – Actually hit temp high at about 154
Collected 7 gallons, boiled for 60 min to reduce to 5.5
8 oz. of Malto Dextrin @ 20 minutes
1 oz. Northern Brewer @ 60 min.
0.5 oz Cascade @ 60 min. – Forgot about this and threw in @ 20 min
Used a 1L starter with a packet of Nottingham. Starter was on stir plate for a day and a half.
Pomegranate Amber:
10lbs Maris Otter
1lb Biscuit Malt
1lb Crystal 60L
1oz Centennial (60M)
1oz Hallertau (Flameout)
1 48oz and 2 16oz containers of Pom pomegranate juice added to primary.
Wyeast 1056 American Ale smack pack
Mashed grain and 3.6G water at 154 for 60 minutes, 1st sparge 1.34G for 15 minutes, second sparge 3.5G for 15 minutes. Brought water temp up to 175-180 for 1st and 2nd sparges.
Collected 7G wort, boiled for 60 minutes. 1oz Centennial at 60M, Irish Moss at 15M, 1oz Hallertau at flameout. Chilled and added to carboy with 80oz Pom pomegranate juice. Pitched smack pack of Wyeast 1056 American Ale yeast.
I just got a pressure cooker from my Grandma – Thought I would try it out by canning up some wort so that I won’t have to waste an hour boiling and cooling it the day before I brew. Just grab a jar out of the closet, throw it on the stir plate, add yeast and go.