4 Dog Brewery

    Ingredients 22 lbs. Rahr 2 Row 1 lb. Munich 9 108 grams Hallertauer @ 60 min. 4 sachets 34/70 at 66F  Various experiments suggest that you can get a real nice beer using lager yeast at 66F.  I went to various people on You Tube and they all say that fermenting a lager at 66F worked out fine. Not an award winning Pils or just a plain lager, but a good beer and that is all I want. None of them had a water profile however. Went to another guy on You Tube and he did exactly what I want to do. Said the beer was really good, so it is a go. He sure had a lot of SS brewing stuff jammed into a small area. Knew his stuff. O.G. - 1.045 - 78% F.G. -  1.006 % -      5.12 SRM - 3.5 BU - 25.5 Mash Volume - 10 gallons Sparge Volume - 10 gallons Water Profile - 4 Dog Brewery CA - 50 MG - 10 CC - 68 S04 - 68 PH - 5.30  MASH Gyp - 2 g CI - 4 g Eps - 3.7 g Lactic Acid - 3.9 ml  BOIL Gyp - 2 g CC - 4 g Eps - 3.7 g Lactic Acid - Sparge - .4 ml I have no i...

  Set temp in Mr. Robobrew to 140F. Cook for 4 hours. Remove from the packaging and dry it with a paper towel. Add some Canola oil and your Rub on all sides just before searing. Sear for a few minutes a side until you get a good char. Slice and serve. It is okay, but the BBQ searing kind of cooked it to medium. That is fine since it is pork. It is still tender, way better than just tossing it on the BBQ.

  On the day before anyone comes here, Sous Vide one of the roasts down in the freezer. Set Mr. Robobrew at 132F and cook it for 24 hours. Time it so that we can serve it for meat in a bun. Cut it thin as you can. I would suggest doing this a day before, and putting it in the fridge after you have seared it on the bbq at high heat and tossing it in the fridge. Gives you time to clean Mr. Robobrew and put it away. This one is 2.33 lbs. so the recipe says I can cook it for 24 hours. Since it is close to 2 lbs. if you remove it around 20 hours or so that will be fine.

  When it is time to wrap the Ribs, you will have to stack them on top of each other because of the butter sticks, honey and brown sugar will leak out if you use the Rib Rack. Meat side up with butter, honey and brown sugar on top. If these Ribs are for the end of May, you will need to buy some rub ingredients. Make lots of rub and be very generous when adding it to the Ribs. You have to follow the times on this. Do not vary from the 5 hours or they will not be tender enough. Start at 12 pm for now on and go a full 5 hours or more but not less. 

  This is a pre-season rib cook to see how this recipe works out. I can only go by what the guy on You Tube says. The butcher paper will help get them more tender. They will  never be fall of the bone because that is only for people who don't have any teeth.  These Ribs were from Farmboy and they are Back Ribs. Elsie the expert on Ribs, ( sure ) says they are not the best Ribs. Today I will prove here wrong. I did. All in all, the Ribs were quite good. Nothing was burnt, and they were not dry at all. I never did spritz them when I had the chance after the 2 hour mark. Do that when you put them all in butcher paper. You will have to criss cross them on top of each other when you do 4 or 5 of them. Try to put them back in the Rib Rack at this time. It will be tight though and the juice from the ribs, honey, brown sugar may leak out. So it looks like you will have to put on on top of the other one, like stack them.  Buy some oven string to tie the ends together.   ...

    Ingredients 11 lbs. Rahr 4 ozs. Honey Malt 2 ozs. CaraFa Special III 21.5 grams Magnum at 60 min. 56 grams Cascade @ 15 min. 56 grams Cascade @ 0 min. 56 grams Cascade in fermenter 3 days before kegging 2 sachets US-05 Water Profile - The Electric Brewery Mash water Volume - 5.50 gallons Sparge Water Volume -4.50 gallons Distilled Water Lactic Acid in Sparge - .2 ml O.G. - 1.036 - 63%. ( will try to fix that ) F.G. -  1.008 or even lower % -    around 3.7% - 4% at the most SRM - 8.3 BU - 33 CA - 118 MG - 15 S04 - 275 CI - 51 MASH Gyp - 8 grams CI - 1.7 grams Eps - 3.2 grams Baking Soda - 1.7 grams BOIL Gyp - 7.3 grams CI - 1.5 grams Eps - 3 grams Looks quite dark to me. Maybe lose the roast malt or reduce it by an ounce? Nope, not yet. I will take a good look at it when I check at the finished product. I can't make any more until June anyway. Actually, I like the colour in this beer. Just need to get a higher efficiency. Do not want a 3.5% beer. I had a good...