This is the continuation of my original thread. That thread had become quite over-encumbered and I feel at this point it makes sense to diverge into a new lineage.
I will start by introducing the ingredient list of the brew.
200 Grams of Partially-Roasted Barley
600 Grams of Flaked Wheat
400 Grams of Flaked Oat
600 Grams of Black Rice
600 Grams of Barley (A)
600 Grams of Barley (B)
20 Grams of Saaz at Start of Boil
Isolated Wild Yeast Strain
Commercial Yoghurt Starter
Commercial Rhizopus Oryzae
Barley (A) will be steamed and inoculated with the Rhizopus oryzae. It will be put into an opened container (1) and allowed to *do its thing* at room temperature.
The black rice and barley (B) will be placed in water and allowed to sit in container (2). The semi-roasted barley will likewise be soaked, though in a different container (3).
After two days, the container (2) will be drained of water, have the flaked oats and wheat added to it and flash pasteurized in my pressure cooker. This will be accomplished by pressure cooking water for 30 minutes and then opening the pressure cooker and dumping everything in. I will allow it to cook, covered, for 5 minutes. After that time, it will be removed and drained of water once again. Finally, it will be inoculated with the Rhizopus oryzae. This will be placed back into a sanitized container (2).
The semi-roasted barley will also be drained at this time and directly inoculated with the Rhizopus oryzae, without pasteurization.
After another two days, container (A) will be placed into the oven and caramelized.
Then, in the end, it will all be mashed, boiled and what not.
I will start it all tonight and post photographs throughout the process.