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.

 

Margarita Grilled Chicken

Posted on by

I whacked together this recipe as a marinade/glaze for grilled chicken. I was looking for something that would caramelize well over high heat, with a savory tang and residual sweetness. This particular recipe wants for cilantro, but I was fresh out that day.

  • 2 tbsp. mesquite honey
  • 1 tbsp gold tequilla
  • 1 tbsp triple sec
  • 1 tbsp sweetened lime juice
  • 1 tbsp olive oil
  • 1 tbsp Cilantro (subst. oregano)
  • 1 tbsp parsely
  • 1 tsp sage
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • dash salt
  • dash black pepper
  • dash jalapeño hot sauc

Yields about 3/4 cup marinade, enough to coat 2 boneless chicken breasts.  reserve portion of marinade for glaze, enough to brush on chicken.  Marinate 1-2 hours, grill 5 minutes per side over medium heat. Finish, brushing on glaze, and grill over direct heat 2 minutes per side until caramelized.  Serve over yellow rice with capers and red pepper.

 

Red curry veggie dip

Posted on by

This is a fairly peppy, creamy vegetable dip.  It was too hot for my palate, so I cut it in half with 6 oz of reduced fat sour cream.  I would probably halve the pepper measures on future batches.

  • 3/4 c yogurt, plain, drained
  • 2 tsp curry powder (red? green?)
  • 1 tsp lemon juice
  • 1/2 tsp oil
  • 1/4 tsp black pepper
  • 1/8 tsp hot sauce
  • 1 clove garlic, minced

Allow to stand 30 minutes before serving.

Hitchhiker ESB

Posted on by

Today was chilly and rainy.  Such perfectly British weather to make an Extra Special Bitter.  I tend to brew outside, so I experienced the perfectly snotty weather under a canopy.  I should rather say “attempt to brew,” because I tried my hardest to fail at making this batch work.  Named in honor of Douglas Adams’ Hitchhiker’s Guide to the Galaxy series, the process of “getting there” took a more twists and turns through unexpected places than I felt was strictl necessary.   Dear old DA would have approved,.

Continue reading →

Dark and Emo Suicide Porter

Posted on by

Nobody could be more surprised at my brewing a porter than me.  Among all the styles out there that are popular today, I’ve tended to find porters to be the least accessible.  Not that I haven’t liked porters, but I did generally feel that the richness, the complexity and the intensity overwhelmed my palate.  When looking for toasted, roast flavors I reached for stouts and dunkels.  Porters seem to be a style that has to be arrived at for some.  I recently made my acquaintance with Southampton’s Imperial Baltic Porter, and was blown away by the chocolate and toffee notes.  It was sweet without being cloying, presented rich flavors and aromas, and had a lingering finish with a suggestion of “toasted” at the end.  Sometimes all it takes is trying the right beer at the right time.  This was a good beer, and the timing was just right for this month’s brew. Continue reading →

Chipotle Barbecue Sauce

Posted on by

I am still trying to perfect my barbecue sauce recipe.  I have a particular flavor and consistency in mind.  Unfortunately, this one is still wide of the mark, but it’s an excellent mix of tangy, spicy and smoky.  A worthy effort, and worth sharing.

  • 2 cans tomato paste, 6 oz ea
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 cup lemon juice
  • 1/4 cup Worcestershire sauce
  • 2 tbsp soy sauce
  • 2 tbsp Texas Barbecue Rub
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tsp dry mustard
  • 1 tsp chipotle powder (could go lighter)
  • 1 tsp liquid smoke

Combine ingredients in a small sauce pan, stir over low heat until blended. May be bottled and stored refrigerated for 6 months.  Yields 32 oz, and fits neatly in an empty ketchup bottle.

For taste, this came out a little thicker and sweeter than I was going for, about the consistency of ketchup.  Next time I think I will use less paste, and maybe pare back the water to 3/4 cup.  The chipotle gives a smoky flavor and distinct finish that takes some getting used to.