First attempt at malting. Had some wheat berries. Wanted to try something that wasn't commercially available so I've gone for a light smoked Munich wheat. Smoke comes from a fruit wood blend. Photo is from day 3 or so during the germination period.
So this is how to make butter. Double cream. Beat the shit out of it for 5 mins or so, it'll whip, then it'll curdle, then you're close, another 30 seconds or so and the fat just falls out of solution. Squeeze out the buttermilk with your hand (great for scones) and press it into a container before refrigeration. If you want, mix in 1% salt for longer shelf life, if not it should be ok for 2 weeks.
Guess what I be doing with @trenchmore_farm wheat? I won't keep you. The plan is to make some Munich style wheat malt, kiln it in my smoker and hopefully make some amazing grodziskie, since we kicked a keg in on afternoon the other day.
Great weekend judging with some lovely people at . Even bagged 2 rosettes for my sour quad and my whiskey barrel quad. Judgingwise, dark and amber lagers flight yesterday, session stouts yesterday. Did a talk on the theme of the comp coming up in August: Brew Local Brew Brighton. Got to meet and chat with Lars Garshol the kveik researcher.
Bloody hell I've finally gone and found one. Found a very fresh roe deer carcass on the way home yesterday. Bled and gutted yesterday evening, hung with the help of some friends, 6am start this morning to skin and butcher it. All in the freezer by midday.
Hay and dandelion , or should I say . 57% pils, 21% Vienna, 10% wheat, 7% carabelge, 4% oats, oh and around 400g of hay, presoaked. 6.5kg grains total. EKG bittering 15 IBUs. All non hop plants taken from my garden.