home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Monster Media 1993 #2
/
Image.iso
/
health
/
beerrec.zip
/
BRAGGT.REC
< prev
next >
Wrap
Text File
|
1993-07-10
|
3KB
|
63 lines
THE FIERY FLYING WEASEL
WHOSE APPEARANCE UPON THE WESTERN HORIZON
FORETELLS THE ENTROPIC DEGENERATION OF THE UNIVERSE
BRAGGAT
This is another brew that contains some rather unusual
ingredients, as most of my recipes do. It may not be quite as
strong as some other braggat or barley wine recipes, and may be
intermediate between some of those and an India Pale Ale.
Nevertheless it is quite pleasant to drink, and turned out well
when I devised and made it:
Rx:
1 3.3 lb. can Premier light hopped malt extract
3 lbs. dry light unhopped malt extract
2.2 lbs. (two 500g tubs) Butterfly Brand Chinese maltose
2 lbs. honey
1/2 oz. Northern Brewer hops in boil
1 oz. Kentish Golding hops in boil
1/2 oz. Cascade hops finishing
1/4 oz. Cascade hops dry hopped in secondary fermentation
2 gallons hard tap water to boil, added to
3.5 gallons hard tap water
Red Star Champagne yeast
As you may have deduced, the unusual ingredient in this beer is
Chinese maltose. This was sitting on a shelf in a store that
specializes in Chinese restaurant supplies, along with many
different oddments. (Nina's in Bloomington, IN) They also had
everything you would need to redecorate your house like a Chinese
restaurant there, all the calligraphic paintings and paper
lanterns you want, in case the urge ever strikes you.
The Chinese maltose is a solid substance, apparently dry and
non-crystalline, much thicker than ordinary canned malt extract.
It comes in plastic tubs. To get it out, immerse the tubs in the
water you are going to boil, and pick it up with tongs to
gradually rinse the stuff into the water as it heats. Do not
boil the plastic containers themselves; they may melt.
I don't know how maltose is useful in Chinese cooking. But it
sounded like something that might be interesting to add to a
beer.
I boiled the 2 gallons of water with all the ingredients except
the yeast and finishing hops for 1 hour, adding the 1/2 ounce of
Cascade hops in the last 5 minutes of the boil. Then I poured
this into the 3.5 gallons of sitting water, let it sit overnight,
and pitched it by sprinkling the yeast on top.
Primary fermentation 4 days (until the bubbles die back), then
rack into secondary fermentation carboy, add 1/4 ounce Cascade
yeast from freezer onto the top, and secondary fermentation at
basement room temperature for 3 1/2 weeks or until still.
Bottle this with 3/4 cups corn sugar in 1 cup water. This is
quite strong enough for my tastes and had a rather pleasant
flavour.