Monthly Archives: January 2014

Stout: Another Experimental 2 gallon Extract Brew

Today I am trying a small 2 gallon batch of extract brew, an American stout. I’m using dark liquid extract from Briess, and a mini-mash. Here’s the recipe:

  • 3 lbs Briess dark liquid extract
  • 4 oz Caramel 20
  • 4 oz Caramel 60
  • 8 oz Maris Otter
  • 2 oz Carafa III
  • 2 oz Roasted Barley
  • 1/2 oz Special B

Hops:

  • 1 oz Tettnanger at 60
  • 1 oz Willamette at 10
  • 1 oz Willamette at FO

Yeast:

  • Irish Ale Yeast, WLP004

Tasting notes: seems to be way heavy on the special-B and Carafa-III. Very heavy, very dark fruit forward. It’s quite nice when made into a black-and-tan with about 1/3 stout and the rest something lighter. Drinks like a heavy imperial stout. Not my favorite that I’ve made, but certainly drinkable.

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Spicy butternut squash soup

This sounds good, I’m going to try it!

FRENCHYCUISINE

This soup is a twist to the ordinary butternut squash soup . The chilli give ab extra kick while the coconut make it a little sweet and creamy . If you use ;low fat coconut coconut milk then it is a perfect healthy lunch or after work dinner as it can be kept in the fridge for a couple of days.

Spicy butternut squash soupIngredients :

Serves 4:

*1 butternut squash

*1 red onion

*3 garlic cloves

*1 chilli

*1 tbsp of chopped lemongrass

*1 tin of coconut milk

*1 cube of vegetable stock

*2 tsp of coconut oil

 

1.In a saucepan add the coconut oil or olive oil instead .

2.Peel and roughly chop the red onion and garlic  then add to the pan . Cut the chilli in half , remove the seeds  and add to the pan along with the lemongrass ,cook for about 5  minutes until the onion…

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1000th Beer Review

Posted my 1000th commercial beer review today.  Decided to go to Freetail Brewing and have some on-tap beer goodness and a pizza to commemorate the occasion. The beer I chose for the occasion was Freetail’s Chipotle Porter.

Flavor and Aroma notes:

Aroma is just a touch of pepper, but lots of roasty, dark malt goodness. Flavor is heavily weighted towards the peppers, it’s pretty spicy and might be a bit more than some beer drinkers would prefer. The staff will be quite forward about it tho, ask for a sample.

Body is medium and leaves a lingering pepper heat.

Overall: Very porter like in appearance and aroma. More pepper-beer like in taste.

Now as pepper beers go, this is a fine one. There’s a good strong pepper presence, with a good little touch of heat. Spicy! But very enjoyable! And the pizza was damn good too!

Yakked with the staff and one of the brewers for a while too. Picked up an Old Bat Rastard for my buddy, and for my self. Great job on making great beer Freetail!

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