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.
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.
Beer in the Wild! Primitive beer v2. This year, our woodland project was simplified somewhat from the previous year. All fuel to heat the brew came from the local woodland, all cooling was done in a stream adjacent to the brewing site, all water was filtered from the stream. We used smoked malt, but only 1/3 of the grain bill, the rest was based on the Red recipe.
3 litres of koji rice/ yeast bubbling away about to go into a / hybrid made with 45% pils/45% raw Sussex heritage wheat berries/10% melanoidin and around 3kg of rice. @sillymoorachel this is the first beersperiment with the wheat.
It’s barrel time! This virgin barrel will need some hot water and clean beers run through it to reduce the oak character before running any sour beers through it.