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Post your brewing plans here.
I'll be adding Vanilla to a Robust Porter and then to bottles,
bottle a Scottish Light 60/- (a starter)
brewing a Strong Scotch Ale on the yeast cake.

Fred

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Ingredients / MOVED: Imperial IPA

« on: November 15, 2009, 09:26:05 AM »

This topic has been moved to Beer Recipes.

http://www.homebrewersassociation.org/forum/index.php?topic=87.0

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General Homebrew Discussion / What makes a Bock, a Bock?

« on: November 11, 2009, 07:53:07 AM »

I thought I would start a discussion on Styles, so to start I ask,

What makes a Bock, a Bock?

from the BJCP website BJCP.org

Quote

5B. Traditional Bock
Aroma: Strong malt aroma, often with moderate amounts of rich melanoidins and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean. No diacetyl. Low to no fruity esters.

Appearance: Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head.

Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Some caramel notes may be present from decoction mashing and a long boil. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean, with no esters or diacetyl. No hop flavor. No roasted or burnt character.

Mouthfeel: Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.

Overall Impression: A dark, strong, malty lager beer.

Comments: Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and melanoidin flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.

History: Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect, and was thus only used after the beer came to Munich. “Bock” also means “billy-goat” in German, and is often used in logos and advertisements.

Ingredients: Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean lager yeast. Water hardness can vary, although moderately carbonate water is typical of Munich.

Vital Statistics: OG: 1.064 – 1.072
IBUs: 20 – 27 FG: 1.013 – 1.019
SRM: 14 – 22 ABV: 6.3 – 7.2%

Commercial Examples: Einbecker Ur-Bock Dunkel, Pennsylvania Brewing St. Nick Bock, Aass Bock, Great Lakes Rockefeller Bock, Stegmaier Brewhouse Bock

But I again ask, what makes this style different from others.

Fred

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General Homebrew Discussion / Whatcha Brewin' this week -- 2009 Nov 11-17?

« on: November 10, 2009, 11:01:21 AM »

A new week so a new topic, Whatcha Brewin' this week

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Beer Recipes / Amarillo Pale Ale (Late hopped)

« on: November 09, 2009, 09:12:59 PM »

I just added my Amarillo Pale Ale to the wiki, enjoy

http://wiki.homebrewersassociation.org/AmarilloPaleAleBeerDuJour

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The Pub / October 2010 Wedding - What to brew?

« on: November 09, 2009, 08:10:27 AM »

My daughter is getting married October 16th, 2010, with a reception for about 170 (still a bit of a guess at this point)
I know she has some ideas, and I do too. In general I need to keep the alcohol down

Here is what I know now.
One beer will be a monster a 15-20% Barleywine or Strong Scotch Ale (Hey I'm brewing, I need something like this on the menu)
Porter, likely a vanilla porter (not Denny's BVIP, a great beer but no Bourbon beers) Any good Vanilla Porter recipes out there?
Amarillo Pale Ale, an awesome under 5% showcase of Amarillo hops.

What are your thoughts?

aTdHvAaNnKcSe
Fred

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All Things Food / Beer Can Chicken

« on: November 09, 2009, 05:26:07 AM »

What exactly is Beer can chicken? Can you do this to a turkey?

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All Things Food / What kind of beer would you serve with BBQ Chicken?

« on: November 09, 2009, 05:24:42 AM »

What kind of beer would you serve with BBQ Chicken?

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All Things Food / Porter Gingerbread with Caramel Malt Glaze

« on: November 08, 2009, 01:37:27 PM »

I have brought this recipe to a couple of events and it is very well received.

Fred

Porter Gingerbread with Caramel Malt Glaze
adapted from a recipe by Richard Sax and Marie Simmons odified from the recipe at
http://www.beercook.com/details.htm?record_id=3c9a4e5d025b19bd_603
prep time : One to two hours
recipe type: dessert and sweets
ingredients: This is a two-bowl endeavor: one for mixing and one for sifting. Sifting is important when baking - it helps mix leavening and spices evenly throughout the batter without risking overbeating, which gives the cake a tough texture. The recipe is adapted from Marie Simmons and Richard Sax, in the book, CLASSIC HOME DESSERTS (Chapters Publishing, 1994).

2 sticks softened butter
1 cup packed brown sugar
2 large eggs
1 12-oz. jar dark molasses or dark cane syrup
3 and one half cups all-purpose flour
2 tablespoons ground ginger
Half teaspoon ground cloves
Quarter teaspoon white pepper
One and one half teaspoons baking soda
Half teaspoon salt
8 oz. porter
One-third cup crystallized ginger (Use a soft crystallized ginger, such as Buderim or Pitter's Pantry)
1. Preheat oven to 350F. Brush the inside of a tube pan with melted butter or spray with cooking oil.
2. In a large bowl, beat the butter with an electric mixer at medium speed until fluffy, and gradually add the brown sugar, breaking up any lumps with your fingertips. Beat in the eggs, one at a time. Gradually beat in the molasses or cane syrup until well blended. Turn off mixer.
3. Sift the flour, ground spices and leavenings. In a blender, mix the beer and crystallized ginger until the ginger is ground very fine. IF your blender blades are dull, try chopping the ginger by hand. Grease the blade of your knife with oil to prevent the candied ginger from sticking.
4. Mix the cake batter with the dry ingredients, alternating with the beer, in thirds. Stir gently after each addition, but do not overmix.
5. Spoon the batter into the prepared pan. Bake for 50-60 minutes, or until cake begins to pull away from the side of the pan.

CARAMEL GLAZE
Quarter 1/4 cup cream
3/4 cup amber DME
1. Boil the cream and DME together until the sauce is thick and bubbly, with an even rolling boil, and evenly coats the back of a spoon.
2. Remove from heat and let cool 3 minutes, then stir in malt extract. Drizzle glaze over cooled cake. Give the extract a few hours to 'set' or harden

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