I know I’m breaking some cardinal rule of homebrewing by using malt extract. However, I can’t give up the convenience factor. This is especially the case given the fact that I want to do a double-batch of a high ABV beer. And that’s just not possible with all grain because I lack the equipment.
For dad’s birthday, I made brisket. He’s never had my brisket before. So, I’d like to get his first brisket I’ve made for him right. Let’s review our best practices from my previous posts/notes for To-Do’s for this cook.
My notes for future reference – pretty much the main reason I’m putting all this stuff down.
As I type this, it’s 3:30 a.m. And the brisket is just about to go into the smoker. I’m just waiting for the smoker to hit 250 degrees.
So, I know this is a beer blog but…
I just threw the de-boned leg of lamb on at 2:56 p.m. My target temp is 145 degrees. I’ll use this post as notes going forward. Smoker temp is 225 degrees. But the Traeger temp does fluctuate wildly.
Making one gallon batches of beer is a lot of work – for just a little bit of beer. In an effort to cut down on the amount of work per brew, I’m trying a few things:
I’m sure you’ve seen these before: Rye IPA. Rye IPA are distinctive for their red color, and what’s noted as a spicy character. I’ve tried a couple Red or Rye IPAs in my day, and haven’t really been impressed. I’ve never really noticed the distinctive “pepper” finish that beer geeks wax poetic about. (This includes a previous batch of rye session IPA homebrew.) So, enter my attempt to brew a Rye IPA so I can finally figure out what all this peppery finish stuff is all about. Why will my own particular homebrew version of a Rye IPA make the difference in me distinguishing all those features that a rye beer? I’m using 50% rye in my grain bill. (The last iteration was just 16% rye.)
Using Milk Sugar
This is my first experiment using milk sugar in a brew – to ultimately create a milk stout. Milk sugar can be either added at bottling or during the boil process. I elected for the latter, but may consider doing the latter in the future. (Edit: I’ll definitely be adding milk sugar at bottling going forward. This will leave more room in the primary fermenter for the wort.)
Learning is good. And there’s nothing like experience to help you learn – unless of course it’s learning from some one else’s experiences. Here’s what I’ve learned:
A high ABV with which to suck out the flavor of some apple wood chips.