4 Dog Brewery

  I need to have enough beer for 2 sets of guests at different times. May as well use the big system and get it all done at once. This is in the style of an English IPA. I usually don't get high efficiency but today was an exception. Right up to 1.060 where it used to be. Maybe I got the mill gap just where it should be for the first time. I have 2 more sachets of Notty and will make something with them during the fall. It will have to wait until we come back from Jamacia. I also have 5 sachets of US-05.  Ingredients -  Crisp Maris Otter - 21 lbs. Rahr 2 row - 8 lbs. CaraFa Special III - 3.5 ozs. 140 grams EKG at 60 min. 65 grams EKG at 10 min. 11 gallons Distilled Water in Mash 10 gallons Distilled Water in Sparge MASH Gyp - 14.6 grams CC - 3.3 grams Eps - 7.7 grams Baking Soda - 2.8 grams PH - 5.45 BOIL Gyp - 13.3 grams CC - 3 grams Eps - 7 grams Lactic Acid - .4 ml Amber Balanced CA - 50 MG - 10 S04 - 75 CC - 63 PH - 5.43 O.G. - 1.060 - ( Now this is a shocker since my...

  This is weather permitting for sure. I am not sure if I can smoke for 4 - 5 hours in the garage. They say not to do that. Set smoker up early in the morning and plan on starting at 11 am. This way you won't be rushed and end up with chewy ribs. Plan on using your bbq for the last hour at 225F .                                                                   SCHEDULE 2 hours smoke @ 225 F. 2 hours smoke @ 225 F double wrapped foil. Butter, brown sugar and honey. 1 hour on the bbq unwrapped with bbq sauce @ 225F. ( use smoker if it is still hot ) I used the smoker for the last hour. The temp went down to 218. I did this for 1 1/2 hours. Spritz with your apple cider vinegar and RO water mixture every 30 min. If you have any left over in a bottle, toss it and make up a new mixture. ABOVE ALL, DRINK LOTS OF HOMEBREW...