House Ale (TESTING)

This is a testing recipe. The purpose of this recipe is to create a locally sourced brew using minimally processed rice, corn, milo-sorghum.
Do not save this recipe... it will change.

12.24.2019
Rice: Due to kitchen restrictions and using an old coffee grinder as a grain mill... I'm steaming the whole long grain rice in half batches in a big ass pressure cooker. The old coffee grinder isn't efficient to break/crack the rice. It is either flour or whole. (Maybe a fat short grain will work better?)
Might as well cook the grits/oats in the same manner.
NOPE! Steamer wasn't what I thought it would be. One hour and nothing. Dumped the 7lbs. Into the cooker. Double covered with water and cooked the crap out of it. Same for grits/oats.
What a massive mess. Split the single mass of rice. Added a little water and "may have" used an immersion blender.
Into the cooler goes the goo... with a few ounces of crushed malt.
Waited about half hour. Temp dropped significantly during the above process but cereal mash broke enough to handle.
Moved the cereal mash back to cooker. Raised temp to 170 before adding back to cooler with the remaining crushed barley. Mixed well. Closed cooler and let stand... overnight.
OMG. Pure sugar pudding. Sludge. Nearly impossible to strain. Used coarse screen strainer and brew bag. Hours later... I produced about 3.75 gals of super cloudy wort.
Batch sparge to get about six gallons of 1.0065.
Low boiled down to 5gal. at 210. Hops added on above schedule.
Aerated and allowed wort to cool to 85. Added yeast from starter made with 16 grams of US05 and half gallon of wort.
Closed fermentation bucket on 12.25.2019.