4 Dog Brewery

There are a lot of British Ale recipes out there but the ingredients are similar in most of them. I bought a lot of ingredients in small amounts so I can easily switch them out to see which one I like and go with that. Not sure about the times using EKG hops. May do a 60 minute boil only, but most if not all go with these times. That is being cheap on my part. Since I bought my grains at Defalco's, they are metric. 250 grams, 500 grams etc. Cut in half it came out to 8.8 ozs.  Ingredients 11 lbs. Crisp Maris Otter 8.8 ozs. Simpsons CM 8.8 ozs. Biscuit 1.60 ozs. CaraFa III 30 grams EKG at 60 min. 18 grams EKG at 30 min. 20 grams EKG at 5 min. Wyeast British Ale 1098 - Pitched at 10 AM O.G. - 1.040 - 67% - why so low? Wort tastes good so go with it I guess. F.G. -  % - SRM - 10.6 BU - 30 Water Profile - Amber Dry CA - 50 MG - 15 S04 - 110 CI - 51 PH - 5.49 MASH Gyp - 2 g Cal Chloride - 1.7 g Eps - 3.3 g Baking Soda - 1.2 g BOIL Gyp - 1.8 g Cal Chloride - 1.5 g Eps - 2.9 g SPARGE...

Since my previous Kolsch seems okay, time to brew another one. I adjusted the recipe to get a slightly more hop aroma as in a late addition. T storms all night but gone at 5:30. Sticky  out but wet. Should dry up by the time I clean up. I added up all of my Munich malt orders and can't account for 1.8 lbs. of it. No idea how much I added today. No matter, I am not using it for awhile and will most likely just use Pils or 2 row. I have 1 batch left and it is a Robobrew brew because there isn't that much left.  Ingredients 22 lbs. German Pils Malt 1 lb. Munich I ( more like 4 ozs. However nothing is labeled since the grain got mixed up ) 35 grams Magnum at 60 min. 56 grams Hallertau at 5 min. ( I want aroma only ) Escarpment Labs Kolsch O.G. - 1.046 F.G. - % - SRM - 3.4 BU - 24 Water profile, salts amounts, mash volume etc. is the same as the previous batch except the BU are higher.                            ...

  I may as well smoke the loin and take it off at 145F. The ribs take 4 1/2 hours and the  half loin may take less than an hour. I guess I will have to smoke the loin around 3 and smoke the ribs at the same time but they will be in a cooler later on in the day. I assume the ribs won't be ready until 7 pm but this is just a test to figure out what is the best way to do them. Today I don't care when they are cooked. These ribs suck anyway. The butcher cut them in half and they are too thin. They did cook too fast so I assume that is why they were burnt. I am buying my own ribs for now on and not letting anyone else buy them. If I saw them in the store I would not of bought them.                                                    HOW WERE THEY? The pork loin is very good. So easy to make. 145F and that is it. Smoking took less than an hour because it w...

The first thing you have to do is inject it with pork broth or hell anything like that to get it moist as the final temperature of 160F will dry the pork out. I am sure the injecter with help a lot to get it moist. It sure helps with chicken.   First time smoking this. The smoke is only for an hour. Smoke it until the internal temperature reaches 150F. Remove from the smoker, sauce it up and immediately toss it on the smoker until the internal temperature reaches 160F where the Canada Food Guide says it is safe to eat. I left it out at room temp too long. I got up in the middle of the night and tossed them in the fridge. Well, we have done that before and are still alive. Will smoke them for an hour today around 4 - 5 pm.                                                            TASTE They were okay, the smoke flavour was just like w...

  Using a newer recipe from You Tube. This guy is good. He is keeping it simple for a simpleton like me. Since the smoke is close to 4 hours, I will most likely have to add more charcoal to finish them. I am smoking 4 ribs because MP ( military police ) wants her rib in the slow cooker.                                                                THE SMOKE 4 hours of smoke and 2 hours in foil. Have more charcoal on hand incase you need it. Hour 1 - 225F. Hour 2, 3, and 4 - 275F. You will have to open the lower vents wide open, or close to it. I decided not to spritz them as they are in the rib rack on their side. I will do that when not in the rib rack. Hour 5 and 6 - Wrapped in sauce, honey and a few slabs of butter in FOIL. Tossed in the oven on trays at 275F. Start at 11 am to have ribs at 5 pm or an hour later to eat a...