Monster Media 1993 #2/Image.iso/health/beerrec.zip/SPLTY1.REC

Text File | 1993-07-10 | 15KB | 383 lines

Holy Mole Porterette Mike Sawyers 76555,125
chili beer John Magruder 70441,1011
garlic beer [e-mail] (Speaker-To-Bankers)
FUNF KATZEN RAUCH Brad Krohn/Portland OR 73720,2656
Desert Firestorm Rauchbier Rob Nelson (WA) 70206,1316
Blackcurrant Brown Ale Pierre Jelenc 72431,3252
Coconut Curry Weizen Charlie Papazian/Boulder 72210,2754
ORANGE BLOSSOM SPECIAL Jeff Pinhey/Halifax/CAN 74040,3137
Red Birch Downunder Steam Beer Russ Stewart 70353,2026
Cinnamon Honey Ale Gary Foster 71071,3163
'ROOT BEER' BEER Jim Nolan /Albany,NY 76176,1732

---------------------------

#: 137731 S14/General Homebrewing
    16-Sep-92  20:13:49
Sb: #Holy Mole Porterette
Fm: Mike Sawyers 76555,125
To: Robin Garr/A-Sys/NYC 76702,764 (X)

Robin, here is what I used to make Holy Mole Porter(ette): 5 lbs X-dark DME
(from alternative beverages) 1 lb crystal malt 1/4 lb black patent 1/4 lb
chocolate malt 1/4 lb roasted barley 4 oz unsweetened chocolate 2 tsp gypsum 2
oz northern brewers hops (full boil) 6.8% 1/2 oz fuggles for last 20 minutes
1/2 oz hallertau with boil off 3 fresh jalapenos 2 fresh New Mexican peppers
(aka Anaheim) 1 fresh poblano 4 dried red New Mexican peppers 2 dried pasilla
(sp?) peppers 1 dried habanero pepper

Boiled all the above peppers for the full 60 minutes of boil (used 2 gals of
water, BTW, then added water to 5 gals in primary).  SG was 1.038. chocolate
didn't cause the mess I expected.  Added 2 chipotle peppers to secondary.
Stayed in primary 4 days, secondary 6 days (chipotles turned a brilliant red).
FG was 1.012.

Color is as black (surprised?)  Aroma is kinda complex.  Scent of chocolate,
hint of the smoked peppers, light hops aroma (or maybe I'm imagining).
Definitely has an aroma, just hard to describe (especially after a taste).
Slight sweetness on the first taste, but peppers sort of expand, leaving a
nice tingly sensation, and kinda bitter in the lingering effect.

I'll make it again, perhaps this winter, with more malt.  Doesn't have enough
body, and the head dissipates (sp?) too quickly.

Mike


---------------------------

#: 144380 S15/Beer Recipes/Styles
    20-Oct-92  23:59:02
Sb: chili beer recipe
Fm: John Magruder 70441,1011
To: ALL

This beer was inspired by the "ed's original cave creek chili beer" I received
from Beer Across America.  To my taste, the result is a little maltier and
more aromatic than ed's.  It is fiery enough for most chiliheads.

      2#               light dry malt extract
      3#5oz (1 can)    Munton & Fison Pilsner Kit
      1oz              Saaz Hops (Morris Hanbury whole hop pellets -
                                  3.1% alpha)
      1 pkg.           wYeast #2124 Bohemian Lager Yeast
      1#               mixed peppers (jalapenos, cayenne, banana & pimento,
                                      seeded and roasted)

Boil malts thirty minutes, then add 1/2 oz hops.  Boil 15 more minutes, then
add remaining 1/2 oz hops.  Boil five more minutes, then cool and pitch yeast.
Ferment at 48 degrees fahrenheit for two weeks. Rack to secondary and add
peppers.  Lager at 42 degrees for three more weeks and bottle with 2/3 cup
corn sugar.

---------------------------

From: [e-mail] (Speaker-To-Bankers)

(This message was originally on the Internet Homebrew Digest, reposted
on the Beer Forum by Robin Garr [76702,764] because of the sick interest
that many of our members have in garlic beer. <grin>)

Forwarded message:

Several weeks ago someone asked about the garlic beer that Mr. Papazian
mentioned in TCJOHB.

 I talked to the people that brewed the infamous concoction and what they
 told me to do is boil up a can of light malt. After the boiling is done,
 throw about 3 to 4 HEADS of garlic (A head is the whole bundle of garlic),
 throughly smashed. Let the beer ferment out and carbonate normally. Don't
 add the garlic during the boil or you will boil off the aromatics that give
 garlic its unique smell and flavor.

 In the last message I wrote about this I speculated that the best use for
 this brew would be cooking seafood. The original brewers agree with this
 although they still contend that it goes great with pizza...

---------------------------

Fm: Brad Krohn/Portland OR 73720,2656

Here's the recipe for FUNF KATZEN RAUCH (we had five cats in the house when I
brewed it), which was best described by a friend as "Like Drinking Beer During
a Forest Fire!" Recipe is for a 2 1/2 gallon batch: 3# Klages, 2#
Hickory-Smoked Vienna Malt, 3 oz Crystal, 3 oz Wheat Malt, 1 oz Roast Barley,
1 oz uncracked Black Patent.

The Vienna was piled on a large chili pot lid and sprayed with water to
moisten it. It went into my backyard smoker for a couple of hours after we'd
pulled off the food and the fire was still going pretty good. I didn't brew
with it for a few days, but kept it in sealed containers in the frige.

Mashed in with 6 1/2 quarts water at 135F. Protein rest for 30 mins at 120F.
Starch conversion 1 hr at 158F. Mash out 5 mins at 168F, sparge 3 1/2 gals.
(I'm a stovetop-insulated box masher)

Boil 75 mins. Hops: 3/4 oz Northern Brewer for 60 min and 1/4 oz Tettnanger
for 30 min. Finishing hops steeped for 5 min: 1/6 oz Tettnanger, 1/6 oz German
Hallertauer, 1/6 oz Saaz.

Yeast: Arauner Lager (dry-2 packets). OG was 1.049 and TG was high at 1.019,
so bottled with only a 1/4 cup corn sugar and kept the bottles at 33 F to
arrest any further activity. OK, so I "cheated" a bit. Final character was
sweetish with a nice smokiness that didn't overpower. Good luck. I tried
smoking some grain again a few weeks back in the same way and it didn't work.

---------------------------

Fm: Rob Nelson (WA) 70206,1316

Here's a recipe for a Bamburger Rauchbier similar to Kaiserdom. Several of
my fellow club brewers found it quite good. I plan to enter this one!

             Desert Firestorm Rauchbier (SCUDWEISER)
     5lb German Rauch malt available from:
          Liberty Malt 1432 Western Ave.  Seattle WA [phone]
     3lb Klages malt
     1lb light Munich malt
     1lb Vienna malt
     1lb Carapils malt
     10 hbu Hallertauer pellets 1 hour
     5 hbu Tettnanger pellets  30 min
     1 hbu Saaz last 5 min
     1/2 tsp Irish Moss last 20 min
     Wyeast 1007 German Ale yeast

Step mash with 12qts neutral water.  122deg/30 min.  Bottom heat to
146deg/30 min.  Bottom heat to 158/1 hr.  Mash out at 168/15 min. Sparge
with 5.2 ph water to collect 7.25 gal. Boil 30 min. Add Hallertauer pellets
after 30 min. Add Tettnanger after another 30 min. Add Saaz hops after
another 30 min and steep 15 min.  Original gravity 1.052. Two stage
fermentation in glass (1 week 65 deg / 2 weeks 65 deg) Terminal gravity
1.012.  The smoke aroma is subtle beechwood.  The smoke flavor is up front
but not too strong.  The aftertaste is smoke/malty.  I really outdid myself
with this one (breaking arm patting myself on back).

---------------------------

Fm: Pierre Jelenc 72431,3252

Talking of blackcurrant, what a coincidence, I am racking tonight a
blackcurrant brown ale: 1 can Mountmellick Brown ale, pale DME to OG 1.042, no
additional bittering, 1/2 oz Kent Goldings at -15 min, 1/2 oz at end, together
with 5 bags of blackcurrant tea. Steeped 15 min while cooling (immersion), and
pitched with Wyeast Irish from 1 pint apple juice starter. An easygoing
fermentation, no wild foaming in sight. I aim for a hint of blackcurrant,
noticeable but not readily identifiable. We'll see.

---------------------------

Sb: #Coconut Curry Weizen
Fm: Charlie Papazian/Boulder 72210,2754

Here's the recipe brewed by Brian Kelly of Denver, Colorado.  Coconut Curry
Hefeweizen.  I can attest to its great taste.

For five gallons:

6 lbs. wheat malt
1 lb   Victory malt
1 lb.  Munich malt
4 lb.  Colorado wildflower honey
1 tsp irish moss
1 oz.  Saaz hops for 60 minutes
1 oz. Hallertauer hops for 60 minutes
3 TBL fesh grated ginger (1.5 each at 30 and 0 minutes before the end of boil)
1 TBL Cayenne pepper (30 minutes)
1 TBL  Groiund Coriander (30 minutes)
one 3 inch piece of stick cinnamon
4 cups  dry unsweetened cocount (2cups for 30 minutes 2 cups for 15 minutes)
18 grams "curry leaves"  or lime leaves (available at Thai markets)
1 TBL  Fenugreek
2 Tsp gypsum
3056  Wyeast Bavariana Wheat yeast starter

mash grains at 152 for 80 minutes
OG:  1050  FG 1005
Fermented at about 64 degrees F

Brian comments:"How it all came about was that for years I have loved curries
anv over the years have become quite a good curry cook.  When I began brewing
a year ago, I decided tat one day I wanted to make a curry beer.  many people
I spoke with about it looked at me like I was crazy; some even looked as if
their gag reflex had been triggered; and nobody in the brewing community had
heard of such a concoction.  S I was really flying blind.
  I spent quite a bit of time studying curry recipes and decided that I wanted
a lighter tasting beer with afair amount of alcohol so that the coconut would
come through.  I guessed that a dark beer with spices might be a little too
much.  I based the recipe in a Sri Lankan Crab Curry that was a favorite of
mine.
I was pleased withthe way th spices came out.  But the cocounut never was
really there and with age has disappeared entirely.  The next bach will be a
brew with more barly malt and more body, possibly based around an IPA with
hops cut way back.  And ther is so much room for playing around with the
spices if yo are familliar with curry cooking."

---------------------------

Fm: Jeff Pinhey/Halifax/CAN 74040,3137

ORANGE BLOSSOM SPECIAL

I got the orange petals at a health food store.  Apparently they are not an
uncommon addition to some teas used by the granola culture (of which I live
on the edge so I can call it that).
.
The recipe was based on one Steve Stroud posted from a guy in his club.  I,
as usual, couldn't resist altering it.
.
3.3 lbs Munton and Fison Wheat Extract (plain)
1.2 lbs Honey (from a supplier near apple orchards)
4 lbs Yellow Dog Plain Malt Extract
.
1 hour boil, with the following additions at the noted times during the
boil.
.
15 mins.
3/4 oz. Tettnanger pellets
1/4 oz. Saaz pellets
30 mins.
1 oz. ground coriander seed
45 mins.
1/3 oz. Tettnanger
50 mins.
1/2 tsp. Irish Moss
55 mins.
1/4 oz. Saaz pellets
1/4 oz. Tett. Pellets
3/4 oz ground coriander
1/4 oz. dried orange and tangerine peel (about 50:50)
59 mins.
1 oz. dried orange blossom petals
.
Let settle/cool for 6 hours.
Pitched Whitbread Ale yeast which had been hydrated in warm water.
.
OG. 1062
.
The Name?  "Orange Blossom Special", What else could I call it?
.
I only have a boil capacity of 2.5 gallons, so I add the boiled wort to
cool tap water which has been sitting in a sterile fermenter for a few
hours to clear out any chlorine residual.
.
I also rack to secondary earlier than most people seem to.  I racked this
one three days later, while it was still pretty active, to get it off the
sediment.  I left it in the secondary for 17 days, however, and then racked
it carefully (it was very clear at bottling) into a sterile fermenter which
had 2/3 cup of boiled corn sugar in solution, from which I bottled and
capped immediately.  I got 24 normal size bottles and 17 500 ml Grolsch
type bottles (Kulmbachler) from this batch.  I will be making up special
labels for the 500 ml ones for my sister's wedding in late October.

---------------------------

Fm: Russ Stewart 70353,2026

Name of Brew                      Starting Date   Transfer Date  Bottling Date

Red Birch Downunder Steam Beer       08/02/91      08/06/91      08/09/91

 Starting Gravity  ??????            Finishing Gravity  ???????????????
 5   Gallons

 Recipe

   Malts                                             Yeast
  >Australian Light 6    lbs.                        American Lager (liquid)
  >Crushed Dark Crystal  1    lbs.

   Flavoring Hops  (added 5:00 after start of second boil)
  > 1.0 oz. of Oregon Fuggles with an Alpha Acid of 3.5 %

   Aromatic Hops  (added 55:00 after start of second boil)
  > .50 oz. of Saaz with an Alpha Acid of 4.0 %

   Raw AAU's  5.5             Isomerized AAU's 1.25
   Conversion .22%      IBU's   19

   Additives
  > 2 TSP Gypsum
    1 TSP Irish Moss
    2 TSP Geletin Finings (@ transfer)
    1/2 oz. Silica Gell (@ priming)
    1/2 oz. Birch Beer Soda Extract

   Notes
  >
    One hour boil. Added birch extract to 3 gallons of cold water. Sulfur
smell
    during primary fermentation probably due to temp (72-75) & using lager
    yeast. Transfered into secondary tank after 4 days. Sulfur gone but strong
    birch smell.


   Comments
  >
    Beer has a pleasant birch aroma. Birch extract is very bitter on it's own.
    Without cane sugar to sweeten it, extract probably acted like aromatic
    hops.



     As you can see I transfer within 3-4 days too. I think the beer is
clearer, crisper, and cleaner.  I keep all my recipes in a database called
Nutshell.   -RS

---------------------------

Fm: Gary Foster 71071,3163

Ok, lemme break out my logbook... ok, here we go:

Cinnamon Honey Ale

3-1/2 lbs Laaglander Amber DME 2-1/2 lbs Raw, unfiltered clover honey 1-1/2 oz
Cascade hops (leaf) - boiling
  1/2 oz Cascade hops (leaf) - finishing
    4 in Cinammon bark, lightly crushed
    1 pkg Glenbrew ale yeast

Add DME and honey to 2-1/2 gallons water, bring to a boil, add boiling hops,
boif for 1 hour.  Add cinnamon 15 mins from end, finish hops 2 min from end.
Sparge into primary, top off to 5 gal with cold water, cool, and pitch yeast.
Prime with 1-1/4 cups amber DME.  Let age about a month, for optimum flavor.

       IG: 1.048
       TG: 1.006

Notes and recommendations: I want to try this with a little more cinnamon next
time, as it was rather subdued.  I also want to try adding about 1/2 lb of
chocolate malt.

As you can see, it's pretty much a standard rip-off to the Rocky Racoon
recipe, but it turned out nicely balanced and a joy to drink.

---------------------------

Fm: Jim Nolan /Albany,NY 76176,1732

'ROOT BEER' BEER

This batch I made a little while ago has started to really taste pretty
good.  It could stand to be a little sweeter, but I like things a litte on
the bitter side.

8 oz Crystal Malt
4 oz Chocolate Malt
Crushed and steeped at 170F for 30 minutes.

6 lb Laglanner Light DME
1 oz Tettenger
Boiled for 1 hour.

Irish Moss at 1/2 hour.
1/2 oz Tettenger added when the chiller was turned on.
2 oz Root Beer Extract.

I made this on 4/1/92.  It was very bitter to begin with.  Especially the
bottom sediment.  Recently it has taken a nice turn.