Posts Tagged ‘Recipe’

Honey Wheat Pale Ale

Tuesday, June 16th, 2009

beerWell I’ve never tried a wheat pale ale. Come to think of it I haven’t even heard of one with honey either. But it’s what you guys voted for, and it’s what I brewed. Right now it’s bubbling away in the primary. It turned out far darker then I intended though. So here is the recipe I used

7 lbs wheat dry extract
3 lbs honey
6 oz 40L crystal malt
2 oz 80L crystal malt
4 oz carapils malt
.5 oz chinook hops at 60 min
.5 oz amarillo hops at 20 min
.5 oz amarillo hops at 3 min
.5 oz cascade hops at 3 min

The alcohol for this is in the Imperial IPA range with the hops down in the American Pale Ale range. The reason I have it this way is that I’m worried the hops flavor may be to strong for the blank pallet of the wheat malt.

Bombay CPB Stout

Wednesday, April 15th, 2009

peanut_singleNormally I don’t like sharing recipes until after I have tested them. But since I have a video up about it, I figured I’d get the recipe for the CPB up before tasting. Just realize I have no idea if this will turn out.

 

 

Bombay CPB Stout

.25 lbs. Black Roasted Barley
.5 lbs. Chocolate Malt
.25 lbs. Black Patent 
7 lbs. Light Malt Extract
.75 lbs. Lactose
.75 oz. Chinook Pellets
5 oz DeOiled Peanut Butter
3 oz Coco Powder
Nottingham Ale Yeast

Steep the grains as normal. Add malt to wort, and bring to a boil. Next add the hops at let boil for an hour. At flame out add the peanut butter, coco powder, and lactose. Cook till dissolved. Cool the wort, put in fermentor, oxegenate your wort, and pitch yeast.

Spent Grain Bread

Friday, March 20th, 2009

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     Ever since I started using specialty grains in my extract brewing I’ve been trying to come up with uses for the depleted hulls. My first thought was toss it on the garden. Spent grain works well for composting, and it can improve soil drainage. The problem with this solution is that dogs enjoy eating spent grain, and large amounts of it aren’t good for them. The next idea was to make dog treats, which I did. The problem is one batch of dog treats made quite a bit and I ended up giving away a lot. My latest attempt to use up this grain? Bread. By the way, it goes great with beer.

Problem Solving

The main problem with bread made from barley is it’s flavor. Since wheat is a much more suitable grain we’ll use a recipe that offsets the flavor of the barley with flour and other flavors. To do this I used a honey wheat bread recipe that I love. Also another problem with spent grain is that it’s high in low quality protein and fiber, but low in sugars since those were boiled out for beer. To compensate for this your choices are cut back on flour, or mix the grain with a low protein pastry flour. I chose to do the mix since my lack of baking skills didn’t allow me to do the math needed to cut the flour.

Preparing The Grain

To prepare the grain I spread it out on sheets of wax paper and allowed it to dry for several days. Once I was certain that the grain was completely dried out I cleaned out the coffee grinder and used it as a grain mill of sorts. After I’d ground the grain to a fine powder then it was much more simple to add it into recipes.

The Recipe

2 cups stone ground whole wheat flour
3/4 cup whole wheat pastry flour
1/4 cup ground spent grain
1 cup honey
1/4 cup shortening
1 tablespoon salt
2 1/2 cup Very Warm Water
2 packages yeast or about 2 tablespoons
3 to 4 cups all purpose flour
softened butter

Combine the whole wheat flours, the spent grain, salt, sugar, yeast, shortening, and water and mix on low speed for a couple minutes. Begin stirring in the all purpose flour in small doses until the dough comes together and is easy to handle. Knead on a floured surface or with a dough hook in your mixer for 10 min. The dough should be elastic and look smooth. Put in a greased bowl then flip so the greased side is up and cover to let rise for about an hour, or until it’s doubled. Grease two loaf pans while the bread rises. Punch down the dough and split in two. Flatten each half into rectangles with your hands then fold into thirds, pinch it to seal, then roll lightly into the desired shape. Place loaves into pans and lightly grease with softened butter. After letting them rise again till doubled bake in a 375° oven for 45 min until loaves are a deep rich brown. Pull out, spread butter over the tops, and place on racks to cool.

Blueberry Beer Tincture

Wednesday, March 4th, 2009

blog-stuff-01211Normally I try to get some background on whatever recipe I’m making, whether it’s the history, or some obscure facts. This one is simple however, and I don’t want to muddy it too much. The only thing I’ll say is that technically this is a liqueur since blueberries are a volatile substance, but tincture sounds better.

♦ 1 Pint Mason Jar
♦ Blueberries
♦ 1 12oz flattened Beer (I used my spoiled one)
♦ 80 proof alcohol (40% apv)

fill the jar 1/2 full with blueberries. Add the beer, top off with blueberries, and add shots of the hard stuff till full. The alcohol should just cover the blueberries. My advice on the alcohol is to choose one you like. I ended up using moonshine my first time around since I was worried about the blueberries blending well with something else. When I make my next batch though I’m going with scotch I think. Screw on the lid and store in a cool dark place. Shake daily to mix it for at least a week, constantly checking for fermentation. Once it occurs you need to refrigerate, the longer you leave it though the better. Once it’s finished then it’s time to filter, and serve over ice, or cook down into a sauce. Store in a jar with a resealable lid and check continually for fermentation. If it occurs, stick it in the fridge. This drink is a bit stronger then beer, so drink in moderation.

Ok, I can’t help adding a little history. 🙂

Tinctures are fairly old as alcohol is a very effective preservative. They are extremely common in the medical and herbal communities for preserving the medicinal qualities of items, and are often found as extracts at the local grocery store. Most Americans are more familiar though with the more recreational variety, liqueurs. Liqueurs are made by soaking volatile substances like fruit in alcohol, whereas tinctures are nonvolatile things such as herbs. Some of the most common tinctures that you may be familiar with are things like absinthe and ouzo. My friends who I drink with might get a chuckle out of the fact I made this since ouzo on ice is one of my favorite drinks.

Beer For Desert?

Saturday, February 21st, 2009

blog-010I had the most amazing desert last Saturday, or was it the most amazing beer? Anyway, regardless of what it was it was awesome. Ready to find out what it was? Okay, it was an ice cream float…. made with beer. I’ll let that sink in. If your familiar with the Guinness float, then this won’t seem so far fetched, but it definitely seemed strange to me. All you need to make a stout float is a mug of your favorite stout, and a scoop of vanilla ice cream. I’m curious as to who first invented this drink, and why they did so. Were they a light beer lover who wanted to make their deep roasty stout more palatable? Maybe they were a beer connoisseur who thought the two sounded tasty together. Perhaps it was an overworked parent who was seeking an escape while making the kids root beer floats. I think however, that like many great culinary inventions it was a result of small changes over time, combined with happy accidents. This was for sure a happy accident though as it has survived the years, and is still apparently a popular drink in some circles. Here are some stouts that would go extremely well in this concoction.

Ninsaki Oatmeal Stout – I tried two separate stouts (for research purposes) and this was by far the better

Rogue’s Chocolate Stout

Guinness– from the bottle, that way you get those neat little nitrogen bubbles

Cappuccino Stout – I’m not normally a fan of this style, but love RedHooks Double Black. I used this as my other stout, and it didn’t work out so well for me since the bitterness overpowered the ice cream

The cappucino, oatmeal, chocolate, and dry stouts deffinatly seem to be the more popular, but the choices are far from limited. I could see this being made with a sweet stout or a milk stout also. However I’d stay away from american stouts due to the brighter hop flavors, and the russian stouts due to their complexity. Also if it says double, triple, or extra in the name realize that the bitter flavors will be stronger.

Welsh Rabbit

Thursday, February 19th, 2009

wales_flag_largeI’ll be honest, when I first decided to start cooking with my spoiled beer I was nervous. I was worried that whatever I cooked would taste nasty. But after yesterday I feel empowered to cook with it. Welsh Rabbit is one of my favorite dishes, and this batch was one of my best. For those of you who don’t know what it is, Welsh Rabbit is the best cheese sandwich you’ll ever have, served open faced.
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  • 1 1/2 tbl butter
  • 12 onces beer (one bottle)
  • 4 1/2 cups cheese
  • 1 egg
  • 1 tsp werschetchire sauce
  • 1 1/2 tbl hot sauce
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1 tsp curry powder
  • 1/2 tsp mustard powder
  • 1 tsp salt

melt the butter, combine with the booze, and heat. Next add the cheese slowly, stiring till it’s melted. Once the chese is melted and smoothwhip up 1/4 cup of the mixture with the egg, then add it to the pot. add the rest of the ingrediants, stir, and serve over toast.

Score

Me = 1         Spoiled beer = 0

Going To The Dogs

Friday, February 13th, 2009

Awhile back a friend of mine over at Recycled Lovelies posted a recipe for some DIY dog treats that included some rolled oats. This piqued my curiosity as I’ve been trying lately to find a way to use my spent grains that are leftover from brewing. After a little research online I found a recipe buried in a forum for homebrewers. As soon as I get another batch of beer made I’ll make some of these as well. Who knows maybe I can get the dog to write a review for me so you can read it from her point of view. Credit for the recipe goes to beerrific and schweaty over at homebrewtalk.

Dogs Beer Bars

  • 4 cups spent grain
  • 4 cups flour
  • 1 cup peanut butter (beef tallow or bacon grease can be substituted)
  • 1 egg

Mix all ingredients thoroughly. Press down into a dense layer on a large cookie sheet. Score almost all the way through into the shapes you want. Bake for about half an hour at 350 F to solidify them. Loosen them from the sheet, break the biscuits apart and return them, loosely spread out on the cookie sheet, to the oven at 225 F for 3 to 4 hours to dry.

Singles Awareness Day

Tuesday, February 10th, 2009

The Ingrediants for Rose Red

Valentine’s is coming, and what better way to celebrate your relationship status then with a homebrew? Beer is perfect for toasting the day with a loved one, or sipping a few too many alone. Currently I’m enjoying the smell coming off my first wheat ale, and it’s a Valentine’s themed one to boot. This ale is brewed using coriander, rosebuds, rose hips, orange peel, and wildflower honey.  The house smells amazing, and as soon as this wort cools off I’m gonna have to try a sample. So here is what’s in it.

Rose Red Ale

  • 1 Coopers Wheat Beer kit(this is a pre hopped extract, and includes a packet of yeast.)
  • 2 oz Black Patent Malt
  • 4 oz 120° Crystal Malt
  • 4 oz Melanoidin Malt
  • 2 1lb bags of Weisen dry malt
  • 40  oz of wildflower honey
  • 1 oz rose hips
  • 2 oz rose buds
  • orange peel (I just tossed in the dried peel of one orange in case the rose hips weren’t enough)
  • 1.5 oz of whole Coriander seed, cracked

Bring 3 gallons of water up too 140° F and add the milled grains. If your homebrew store doesn’t mill them, or you don’t have a grain mill then put them in a bag and crack them with a rolling pin. Once the grains are added cover the pot, remove from heat, and let steep for 30 min. Once the 30 min are up remove your grain bag, or sparge your grain and rinse with hot water. Save the rinse water and add it to the pot. Bring the contents to a boil and add the extract from the beer kit, the weisen malt, and wildflower honey.  Boil the wort for 60 min, then add the coriander, rose hips, orange peel, and half the rose buds. Boil for 10 more minutes, add the rest of the buds and remove from the heat. After the wort has sat for another 5-10 minutes, sparge, and put in the fermentor. Top your fermentor off too 5 gal, and cool to 70° F, then pitch your yeast. I decided after the fact that I wanted to add a handful of Willamette hops and a handful of rose hips to the secondary for dry hopping. I know that it’s a sin to not measure things when you add them, but I was late for work, so the handful measurement it was.

OG = 1.092   That’s right, this baby is strong