A little over a year ago, I planted Pinnacle barley in my yard. I harvested about two pounds by hand later that season (oops, couldn't find the pictures for this!). I then malted the grain by soaking, germinating, and then kilning in the oven. This was my first time malting my own barley, so I basically have no idea what I'm doing other than what I've read in literature or online.
Finished kilning pilsner (left) and munich (right).
Earlier this week I finally got around to crushing the malt.
And today I got to brew with it!
Recipe for this 1/2 gallon batch:
93% "micromalted" pilsner (307g)
7% "micromalted" munich (22g)
6.2% AA Kent Goldings @ 60 min (3.1g)
US-05 Yeast
Protein Rest @ 131F for 15 min
Sacc Rest @ 151F for 60 min
Boil for 60 min
Making a wild-ass guess, I used 1.035 potential for the pilsner and 1.025 for the munich, estimated OG is around 1.046.
Actual OG was 1.040! Not bad! I suppose I could have boiled it down more to reach the estimate, but I only took a reading after chilling.
I'll post updates when I have something to report on the tasting. It's currently fermenting at around 67F.
Finished kilning pilsner (left) and munich (right).
Earlier this week I finally got around to crushing the malt.
And today I got to brew with it!
Recipe for this 1/2 gallon batch:
93% "micromalted" pilsner (307g)
7% "micromalted" munich (22g)
6.2% AA Kent Goldings @ 60 min (3.1g)
US-05 Yeast
Protein Rest @ 131F for 15 min
Sacc Rest @ 151F for 60 min
Boil for 60 min
Making a wild-ass guess, I used 1.035 potential for the pilsner and 1.025 for the munich, estimated OG is around 1.046.
Actual OG was 1.040! Not bad! I suppose I could have boiled it down more to reach the estimate, but I only took a reading after chilling.
I'll post updates when I have something to report on the tasting. It's currently fermenting at around 67F.