Prison Wheat

One of my favorite shows on TV is AMC's The Walking Dead. Now that the second part of the third season is back on air, the one week wait between shows is torturous. To make my passion for the show worse, TWC currently has a great commercial featuring Daryl. Needless to say, this show and the anticipation of what happens next has been on my mind all the time! So to pay homage to the show, I am naming this heavy hitter beer, Prison Wheat.




Prison Wheat (yields 5 gallons)

• 3 lbs. Pilsner malt
• 2.5 lbs. Flaked wheat
• 1.13 lbs Flaked oats
• 0.2 lbs. Munich malt
• 0.25 lbs. Rice hulls

• 3.3 lbs. Wheat LME

• 1 oz. German Hallertau (4.3%) 60 minutes
• 0.2 oz. German Hallertau ~ 15 minutes
• 1 tsp. Irish moss

• California Ale Yeast

Mill grain. Mash for 90 minutes at 152F.

Sparge with 150F water into brew pot.

Bring to boil. Remove from heat and add LME. Stir well.

Return to boil. Add 1 ounce of German Hallertau hops. Begin 60 minute boil.

After 45 minutes, add remaining 0.2 ounces of German Hallertau hops and Irish moss.

After 15 minutes, remove from heat and let cool for 15 minutes.

Transfer to fermenter. Add enough cool water to bring total volume to 5 1/8 gallons.

Once wort has reached 70F, pitch yeast.

Seal with lid and airlock. Let the yeast do its business then bottle or keg like usual.

O.G. - 1.080
F.G. - 1.012

Enjoy!

Wee Heavy Imperial Irish Red

I'm moving the content of my blog over to my new site.  For details of this recipe, visit http://foodbeerlove.com/Homebrew_Recipes.html#Wee_Heavy_Irish_Red.

 

Oven-Baked Brown Ale Chimichangas w/ Spinach Tortillas

I am in the middle of transitioning over to my new website.  For the details of this recipe, visit http://foodbeerlove.com/Beer_Recipes.html#Oven-Baked_Brown_Ale_Chimichangas

Tesla Brown Ale

Tesla Brown Ale (yields 5 gallons)

4 lbs. 2-row
0.4 lbs. Crystal 60
0.2 lbs Crystal 80
0.2 lbs. Chocolate
0.2 lbs. Aromatic
3.3 lbs. Munich LME

1 oz. UK Golding (5.8%) 60 minutes
0.5 oz. Willamette ~ 15 minutes

1 tsp. Irish moss

London Ale Yeast
---------------------
Mill grain. Mash for 90 minutes at 152F.

Sparge with 150F water into brew pot.

Bring to boil. Remove from heat and add LME. Stir well.

Return to boil. Add 1 ounce of UK Golding hops. Begin 60 minute boil.

After 45 minutes, add 0.5 ounces of Willamette hops and Irish moss.

After 15 minutes, remove from heat and let cool for 15 minutes.

Transfer to fermenter. Add enough cool water to bring total volume to 5 1/8 gallons.

Once wort has reached 70F, pitch yeast.

Seal with lid and airlock. Let the yeast do its business then bottle or keg like usual.

O.G. - 1.044
F.G. - 1.011

Enjoy!

Birthday Cake Porter

My birthday passed recently and I decided that I would try to brew a chocolate cake porter, aka birthday cake porter.  It isn't chocolate cake in a bottle, but it is pretty tasty chocolate porter.

Birthday Cake Porter (yields 5 gallons)

3 lbs. 2-row
0.75 lbs. Crystal 40
0.5 lbs. Chocolate
6 oz. Debittered Black
2 oz. Roasted Barley
2 oz. Munich Dark
1 Vanilla bean, split

3.3 lbs. Amber LME
8 oz. Milk sugar
2 tbsp. Cocoa powder, unsweetened

1 oz. Goldings (3.8%) 60 minutes
0.55 oz. Goldings (2.3%) 15 minutes

1 tsp. Irish moss

Cream Ale Yeast
--------------------
Mill grain. Mash for 90 minutes at 152F.

Sparge with 150F water into brew pot.

Bring to boil. Remove from heat and add LME, milk sugar, and cocoa powder. Stir well.

Return to boil. Add 1 ounce of Goldings hops. Begin 60 minute boil.

After 45 minutes, add 0.55 ounces of Goldings hops and Irish moss.

After 15 minutes, remove from heat and let cool for 15 minutes.

Transfer to fermenter. Add enough cool water to bring total volume to 5 1/8 gallons.

Once wort has reached 70F, pitch yeast.

Seal with lid and airlock. Let the yeast do its business then bottle or keg like usual.

O.G. - 1.052
F.G. - 1.016

Happy Birthday to me!!! Oh, Enjoy!

Belgian Pale Ale

 

 

 

 

Belgian Pale Ale (yields 5 gallons)
3 lbs. 2-row
1.5 lbs. Vienna
0.5 lbs. Caravienna
0.5 lbs. Caramunich
0.25 lbs. Pale Ale Malt
0.25 lbs. Crystal 80
0.25 lbs. Special B

3.3 lbs. Pilsen Light LME

1 oz. Northern Brewer (9.6%) 60 minutes
1 oz. Striess Spalt (2.3%) 15 minutes

1 tsp. Irish moss

Trappist Ale Yeast

Mill grain.  Mash for 90 minutes at 152F.

Sparge with 150F water into brew pot.

Bring to boil.  Remove from heat and add LME.  Stir well.

Return to boil.  Add Northern Brewer hops.  Begin 60 minute boil.

After 45 minutes, add Striess Spalt hops and Irish moss.

After 15 minutes, remove from heat and let cool for 15 minutes.

Transfer to fermenter.  Add enough cool water to bring total volume to 5 1/8 gallons.

Once wort has reached 70F, pitch yeast.

Seal with lid and airlock.  Let the yeast do its business then bottle or keg like usual.

O.G. - 1.054
F.G. - 1.008

Enjoy!

Saison Black Bread

This bread is a spin off of a Russian black bread.  It is similar to a rye bread.  I used saison as the beer because it is what I had on tap, but a Rye PA would work really well.

Saison Black Bread (yields 2 loaves)
1 c. very warm water (not boiling)
1/2 c. saison or any other beer
2 tsp. active dry yeast

2 tbsp. apple cider vinegar
2 tbsp. corn syrup (dark if you have it, but light will work just as well)
2 tbsp. butter, room temperature
2 1/4 c. bread flour
3/4 c. rye flour
1/2 c. spent grain flour
1 tsp. salt
1 tbsp. brown sugar
3 tbsp. cocoa powder, unsweetened
1 tsp. instant coffee granules
1 tbsp. caraway seeds


In a stand mixer bowl, mix water and beer and yeast.  Let sit for about 5 minutes or until it gets foamy. 

Using the dough hook attachment, begin to mix in the remainder of the ingredients - scraping the sides as needed.  Once everything has mixed, knead for about 8 minutes.  Keep an eye on the dough.  Add more bread flour if needed - you want the dough to start to clean off of the sides of the bowl.  Once you have reached this stage, empty out dough on a lightly floured surface and gently shape into a ball.  Place ball of dough in a large oiled bowl and cover with plastic wrap.  Set in warm place and allow to rise till at least doubled in size; about one hour. 

After the dough has doubled, punch down.  Transfer dough to a lightly floured surface and gently shape into a rectangle.  Cut dough in half.  Shape each piece into a loaf by folding it into thirds and place it seam side down in a greased loaf pan.  Cover loaf pans with a towel and let rise again; about another 30-45 minutes. 

Place an oven-safe shallow dish in oven on lowest rack.  Fill with water.  Heat oven to 400F.  After oven heats, place both loaves in oven on the middle rack.  Bake for 20-25 minutes or when lightly browned and loaf sounds hollow when tapped. 

Cool in pan on wire rack for 10-15 minutes.  Take bread out of pans and let cool completely on wire rack.

Enjoy! 

Taco Rye PA Soup

Weekends usually involve a crockpot meal, most likely a soup.  I'm a busy bee on the weekend and try to avoid standing over the stove for too long.  I mean, I'd rather be taking a stroll around a lake, walking along where the ocean meets the sand, visiting museums, or swinging by Wilmington Homebrew for a brewing demo and chitchatting with fellow homebrewers.  The solution to the dilemma of being chained to the kitchen is the trusty old crockpot.  This soup is going for a taco flavor but is doing double duty by cleaning out some goods in my pantry/freezer.

The great thing about this type of soup, you can really customize it to your tastes.  Add a can of whatever kind of beans or chopped tomatoes.  Make it as spicy as you want with adding more or less spices or hot sauces.  Have fun with it and in the process get rid of some of those cans that have been in your pantry for a while.

Taco Rye PA Soup (yields 6-8 servings)
1/2 white onion, chopped
1/4 red onion, chopped
1 can of black eyed peas (I actually used some leftover black eyed peas from New Year)
1 can black beans
1 can creamed corn
1 can tomato soup
1 (12 oz) bottle of Rye PA

1 tbsp. chili powder*
1/4 tsp. garlic powder*
1/4 tsp. onion powder*
1/4 tsp. crushed red pepper flakes*
1/4 tsp. dried oregano*
1/2 tsp. paprika*
1 1/2 tsp. ground cumin*
1 tsp. salt*
1 tsp. pepper*
*(OR you can use 1 pkg of taco seasoning)

1/2 lb. ground turkey, browned

Topping:
Shredded cheddar cheese
Sour cream
Sliced jalapenos
Tortilla chips, crushed

Put all ingredients, except for toppings into a crockpot.  Cover with lid.  Turn on low for 5-6 hours. 

Serve in bowls and top with any of the desired toppings.

Enjoy!

Oatmeal Raisin Cookie Ale

First of all... let me disclose that I do not know the science and all that mumbo jumbo behind brewing, so please do hate on me for it. I just enjoy brewing and drinking good beer.

With the holiday season having just passed, I have been doing a LOT of baking. I couldn't help but have cookies on the mind when I was trying to figure out what my next brew should be. I came across a few recipes dealing with oatmeal & raisins and oatmeal cookies. So I decided to brew an oatmeal raisin cookie ale. Plus my hubby's favorite treat is an oatmeal raisin cookie.

I must admit, after the fermentation and carbonation was complete, I was a little disappointed in the flavor.  I mean, it was a good beer, but it wasn't the flavor profile that I wanted for an 'oatmeal raisin cookie' concept.  I will try again.  Perhaps next time I will use some molasses and more spices to give it a hint of that cookie flavor.



Oatmeal Raisin Cookie Ale (yields 5 gallons) 
1.5 lbs Victory malt
1 lbs flaked oats
1 lbs crystal-60
0.5 lbs Carapils
6.6 lbs amber LME
12 oz. brown sugar
8 oz. milk sugar
2 oz. Northern Brewer
0.5 c. raisins, rum soaked
1 cinamon stick
1.5 tsp. vanilla extract
1 tsp. Irish moss
British ale yeast (WLP 005)

Mash grains for 90 minutes at 150F.  Sparge into boil pot. 

Bring to boil.  Remove from heat and add amber LME and stir till well mixed.  Mix in brown sugar, milk sugar, raisins/rum, cinnamon, and vanilla.  Return to boil.

Add 1 oz of Northern Brewer.  Boil for 40 minutes.

Add 1 oz of Norhern Brewer.  Boil for 5 minutes.

Add Irish moss.  Boil for 15 minutes.

Remove from heat.  Let cool 15-20 minutes.

Strain wort into fermenter.  Add cold water to bring total volume to just over 5 gallons.  When wort temp reaches 70F or lower, pitch yeast.

OG:  1.058
FG:  1.020

Maple Wheat

This brew is so delish! My hubby thinks it is the best brew yet that we've done.

Maple Wheat (yields 5 gallons):
3.5 lbs wheat malt
3 lbs 2-row
5 lbs wheat DME
8 oz. maple syrup*
1.5 oz. Willamette
0.5 oz Willamette
1 tsp. Irish moss
Bavarian wheat yeast (dry)

Mash wheat malt and 2-row at 150F for 90 minutes.  Sparge grains with 150F water into boil pot.

Bring to boil.  Remove from heat.  Add wheat DME, maple syrup, and 1.5 oz Willamette hops.  Add water if necessary to bring mixture up to 3 gallons.  Boil for 45 minuites.

Add 0.5 oz Willamette hop and Irish moss.  Boil for 15 minutes.

Remove from heat and let cool for 15-20 minutes.

Strain the wort into fermenter and add cold water to obtain just over 5 gallons. 

When wort reaches a temperature of 70F or less, pitch yeast.

I keg directly and do not do a secondary ferment.

OG: 1.081
FG:  1.012

*Make sure the maple syrup is 100% pure

Enjoy!

Witbier Kale Soup

I love to make soup with kale.  This soup is delish and jam packed with veggies.  It has to be one of my favorite kale soups yet!

Witbier Kale Soup (yields 6-8 servings)
2 tbsp. olive oil
2 tbsp. butter
1 lg. onion, finely chopped
2 med. carrots, shredded
4 cloves garlic, grated
8 oz. witbier (or any other that you'd prefer)
 
2 bay leaves1 tbsp. paprika
dash of cayenne pepper
salt & pepper

6 c. chicken stock

2 med. potatoes, peeled and diced1 lg. tomato, diced1 bunch of kale, leaves ripped from stems and finely chopped
1 can cannellini beans, rinsed & drained
1 tbsp. olive oil
3 mild Italian sausages, sliced

Heat oil in a stockpot over medium heat.  Add onions, carrots and garlic.  Add butter.  Cook till onions become translucent. 

Turn heat up to medium-high.  Add beer and let reduce; about 10-15 minutes.  I used a Hitachino Nest clone and only used 8 oz of beer, but I feel that you could easily use an entire bottle (12 oz). 

Add bay leaves, paprika, and cayenne pepper.  Mix well.  Add stock.  Add potatoes, tomato, kale and beans.  Continue to heat till mixture comes to a boil, then turn the heat down to a simmer and cook for 30 minutes or until potatoes are tender.

Meanwhile, heat 1 tbsp of olive oil in a large skillet over medium-high heat.  Cook sausages until brown and no longer pink.  Drain excess fat.

Remove 2 cups of soup and transfer to a blender or food processor.  Pulse till mixture is smooth.  Mix in to the remaining soup along with the cooked sausages.

You could serve the soup now, or if it may be a little bit before dinner is served, transfer soup to a crockpot and keep it on low till it is time to eat.

Enjoy.

Red Hot Red Ale Chili

The temperature has fallen and I find myself longing for a meal that can really warm you up.  What's better than a chili?! 

Red Hot Red Ale Chili (yields 4-6 servings):
1 tbsp. olive oil
1 pork chop, cut into 1" pieces
1 chicken breast, cut into 1" pieces
1 c. beer (I used a cinnamon red ale)
2 carrots, peeled and chopped
2 celery, chopped
1/2 onion, chopped
1/2 green bell pepper, chopped
3 tomatoes, chopped and seeded
1 chili pepper, chopped (if you want less heat, remove ribs and seeds)
1/4 tsp. red pepper flakes
1/4 tsp. ground cayenne red pepper
1 tbsp. hot sauce (I currently have 3 different ones and used about a tsp of each)
1 1/2 tsp. ground cumin
1 tsp. garlic powder
1 c. chicken broth
1 can of beans (I used pinto)
1 carton (18.3 oz) sweet potato tomatillo bisque (you could use a can of regular tomato soup)

Garnish:
-shredded cheese
-sour cream
-ground cayenne red pepper
-cilantro

I used a crockpot for this chili, but you could do it in a stockpot.  I like to brown the meat first even when using a crock pot.  In a large skillet, heat olive oil over medium to medium-high heat.  Brown the chunks of chicken and pork. Drain.  Add to crockpot.

To the crockpot, add everything but the bisque and pinto beans.  Cook on low heat for 6-8 hours or on high for 4-6 or until veggies are tender.

Add the bisque and beans, stir to combine.  Continue to heat till everything is warmed through  - about 30 minutes in a crockpot or just 5-10 minutes on the stove top.

Top with shredded cheese and sour cream, sprinkle some ground cayenne red pepper, and garnish with some cilantro.

Enjoy. 

Butter Beer Bread

The last few weeks have been very busy.  I was glad this morning when I had a chance to bake something.  I decided to try a quick bread.  This bread is an adaptation from a honey beer bread recipe.  Of course I used some spent grains and the beer involved this time is a Hitachino Nest White clone - which by the way is fabulous!  I found this quick bread to be very yummy.  It is great by itself, but I am sure it would be great with some butter spread or crumbled into a nice stew or chili.

Butter Beer Bread (yields 1 loaf)
2 1/4 c. all-purpose flour
3/4 c. spent grain flour
1 tbsp. baking powder
1 tsp. salt
2 tbsp. honey
12 oz. beer
1/4 c. butter, melted

Preheat oven to 350F.  Grease a loaf pan and line the bottom of the pan with parchment paper (I actually forgot to grease the pan; however I did line the bottom of the pan - there is plenty of butter being used.  I used a stone loaf pan and I really don't think that the parchment paper is necessary).

In a large bowl, mix dry ingredients.

In a small bowl, mix beer and honey together.  Add beer mixture to the dry mixture and combine with a wooden spoon.

Pour 1/8 c. of the melted butter in the bottom of the prepared loaf pan.  Spoon batter into the pan evenly.  Top with the remaining 1/8 c. of melted butter.

Bake in 350F oven for 50-60 minutes or until toothpick inserted into the middle of the loaf comes out clean.

Cool in pan for 5-10 minutes.  Cool for an additional 10 minutes on a wire rack.  Serve warm.

Enjoy!

Chicken and Black Bean Burritos with Pumpkin Cheese Sauce

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I know... it sounds weird, but I really enjoyed it.  Besides, I still had a little bit of pumpkin puree leftover from Halloween.  It is inspired by Closet Cooking's pumpkin and black bean burritos.

Chicken and Black Bean Burritos with Pumpkin Cheese Sauce (Yields 8 - 10):
1 recipe for spent grain tortillas

2 chicken leg quarters, cooked, deboned, deskinned and shredded
1/4 to 1/2 c. chicken broth
1 tbsp. chili powder
1/2 tbsp. ground cumin
salt & pepper, to taste

1 tbsp. olive oil
1/4 of a large onion (approx. 3/4 c.), chopped
2 cloves garlic, minced
1 can black beans, rinsed and drained
2 tbsp. chili powder
1 tbsp. ground cumin
1 tsp. dried oregano
1/2 c. beer
salt & pepper, to taste

Pumpkin Cheese Sauce
1 c. pumpkin puree
1 tsp. dried cilantro or 2 tbsp of fresh chopped cilantro
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 to 1/2 c. milk
3/4 c. cheese (I used a mix between American and cheddar)
salt & pepper, to taste

Garnish
sour cream
chopped tomatoes or salsa
fresh cilantro, chopped

In a small saucepan, heat oil over medium to medium-high heat.  Add onions and cook till softened and translucent, about 3-5 minutes.  Add garlic and cook a minute longer.  Add black beans, beer, and spices and let cook till most of the liquid has reduced.  When the liquid has reduced, do a rough mash on the black beans.  Add salt and pepper to taste, if desired.

In a medium bowl combine cooked chicken, spices and broth.  You may need to microwave this just before assembling the burrito to ensure it is hot.

In a medium saucepan, combine pumpkin puree, spices, and milk over medium heat.  When mixed well and heated through, turn heat off and add cheese.  Stir till cheese has fully incorporated with the pumpkin sauce.  Add salt and pepper to taste, if desired.

Now for assembling the burritos.  Take a freshly made spent grain tortilla and place onto a plate.  Spoon the black bean mixture onto the center of each tortilla.  Place a spoonful of the cooked shredded chicken on top of the black beans.  Roll into a burrito (or enchalada style - with the ends open).  Top each burrito generously with the pumpkin cheese sauce and then garnish with a dallop of sour cream, tomatoes, and cilantro.

Enjoy!