Author Archives: scarp

Observations on Mead

Posted on by

Such interesting times!  It’s in the news that Big Beer are losing more and more market share to craft brews.  Seems these days as if even the most local of dive hangouts has at least one Sam selection on draft, and also probably a Blue Moon as well. People seem to be finding a more sophisticated palate, and people are finding a way to make money on it. I’m all for that.

I notice also lately that there are a number of alternatives finding their way to the draft towers.  Ciders, cysers and fruit beers were popular last fall.  This year everyone who has a label seems to be putting out a pumpkin variety.  (All well and good, even if it’s not my style.)  I am most please to see mead, that heady honey grog swilled by Norse heroes, seems to be getting popular these days too. I got hooked on the stuff years ago while I was still hanging around with the Ren Faire crowd.  Back then it was almost unheard of, produced in small quantities by a few niche artisans and home brewers, and slyly shared with among people with distinctive taste.  It was an “in club” thing, and I consider myself lucky to have been included.  My first hit was a killer strawberry mead, and I was instantly hooked. The ginger mead made my eyes water, but wow was it good!

Continue reading →

Getting back to it with a Cask ESB

Posted on by

Today I make my much anticipated return to brewing!  I’m really excited to be doing this again after this summer’s backyard construction projects. I’m still figuring out my process in the new space and I need better work surfaces but hey, it’s a start.

image

Cask ESB last runnings

This is my Cask ESB project. It’s a simple Extra Strong Bitter recipe hopped with UK Kent Goldings and Fuggles. It’s intended to come out around 5.5% ABV, copper to amber colored around 12 SRM, and bittered to 38 IBUs.  I’m still struggling with my brewhouse efficiency, and seem to have once again undershot my pre-boil gravity. I overshot the estimated pre-boil volume, so maybe that’s my culprit. Otherwise my temperatures and times were spot on. I’ll try boiling off the overage and see whether I can make up the gravity before I pitch. Glad I got myself a refractometer.

After this ferments out it’ll secondary a 8-10 weeks in a new, toasted oak cask. Then it’ll be kegged and tapped sometime before Christmas. Oooo… Maybe I’ll put it on nitro.

Looking forward to it.

Gravity/hops ratio chart

Posted on by

I can’t take credit for this. Cribbed from Reddit’s Homebrew sub, for reference, for Science.

image

Source: http://www.reddit.com/r/Homebrewing/comments/1g72j1/i_have_not_seen_this_on_this_subreddit_and/

Classic Beef Stew (Pressure cooker edition)

Posted on by

Who doesn’t love beef stew? Who doesn’t love the whole afternoon it takes to make beef stew for dinner when there’s a right proper Nor’Easter afoul? Assuming you still have power, this is a great pressure cooker adaptation of a traditional beef stew .

Beef Stew (Pressure Cooker)

Servings 4
Total Time 35mins
Prep 15 mins
Cook 20 mins

To make an easy Beef soup, omit the potatoes, add more water and a few boullions and serve with egg noodles or rice.

Ingredients

1 tablespoon canola oil
1 1⁄2 lbs rump roast
2 garlic cloves, chopped
1 large onion, cut up
4 carrots, peeled and cut into chunks
4 celery ribs, peeled and cut into chunks
4 potatoes, cut into chunks
salt & pepper (to taste)
1 -2 teaspoon dried parsley
1 1⁄2-2 cups water
1 -2 beef bouillon cube (optional)

Directions

Cut the roast into chunks, about 1 inch (or larger if that is your preference). Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute – you really want to let the meat sear – this gives the stew such yummy flavor.

Stir the meat, letting it brown on all sides. Add the chopped garlic, stir for 1 minute, then add the onions, carrots, celery, potatoes, salt, pepper, parsley, water and optional beef bouillon(the bouillon gives a stronger flavor – you can also wait to see how it comes out, and if you feel that it’s not flavorful enough, you can add the beef bouillon and boil the stew for a minute or so).

Lock the pressure cooker lid in place and bring to high pressure over high heat.

Cook 15 minutes.

Cool pot immediately and serve. ENJOY!

Optional ingredients – you can add some chopped tomatoes if you’d like before cooking, or after bringing it to pressure, you can throw in some canned mushrooms or frozen peas and heat thoroughly.

 

Greystoke Double IPA

Posted on by

7 lb 2 row
7 lb Maris Otter
2 lb Vienna
1 lb rye
1 lb crystal 60

Mash 152. Mash out/fly sparge

6 oz Citra (bittering) 1 oz
   @FWH/75/60/45/30/15
Boil 90 minutes

3 oz Simcoe (aroma) 2NDRY
12oz Earl grey leaf 2NDRY

In the end, this turns out as a solid IPA that doesn’t need the Earl Grey. In fact, in testing the tea added in all the tannins and astringency I was trying to avoid by not mashing too warm. An addition of bergamot might be interesting later, but for now I’m happy with it. It presents as a nice, hazy golden straw color with a fluffy white head. It smells strongly of grapefruit and melon, thanks to the Citra hops. It has a full, smooth body with spicy, resinous, earthy notes, lightened again with the Citra. Finish is juicy and round, but not sweet.

If I make this one again, I’ll play a bit with the grain crush or the mash temps to see of I can get more sugars out. It’s woefully under gravity for the grain bill, so I’ll have to review my sparge process. Again.

Sweet like cherry cola

Posted on by

Oh, hey!  Kirkland Signature dried cherries.  Sounds like an ingredient for an infusion.

Experiment #1: Vodka with dried cherries

  • 4 oz dried cherries
  • 6 oz Stolichnaya vodka

Combine in 8 oz Ball jar, allow to steep 6 weeks.  Shake occasionally.

Experiment #2: Maker’s Mark with dried cherries

  • 4 oz dried cherries
  • 6 oz Maker’s Mark

Combine in 8 oz Ball jar, allow to steep 6 weeks.  Shake occasionally.