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Messages - Pawtucket Patriot

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General Homebrew Discussion / Re: Which craft beers are pasteurized?
« on: November 12, 2009, 04:36:11 PM »
Wouldn't any beer that's been in the boil kettle be pasteurized?  Or does pasteurization of beer entail pasteurizing it post-fermentation?

I need to keg a Scottish 80/- and bottle the Imperial Brown Ale I got from the AHA rally at Surly a month ago.  I think I may brew a Taddy Porter clone also.

All Things Food / Re: Beer Can Chicken
« on: November 11, 2009, 01:28:36 PM »

What sort of flavor does pecan wood lend to your chicken?  I've heard that pecan is a relatively close approximation to pimento wood, which is the wood Jamaicans use to smoke jerk-style meats.  I know a guy who opened a caribbean BBQ just outside of the Twin Cities and he uses pimento wood imported from Jamaica.  Aside from finding a direct source (i.e., Jamaican supplier), the only pimento wood that I've found in the U.S. comes as chips, not chunks.

All Things Food / Re: Pizza Fatta en Casa
« on: November 11, 2009, 01:21:02 PM »
King, my dough recipe is really simple.  It's actually just the Lehmann recipe bluesman referenced in the above post.  The only tricks are that 1) the ingredients need to be added by weight, not volume, and 2) it needs to be made a few days in advance.  Also, I make my dough with my food processor, but there are plenty of other ways you can make it (stand mixer, kneading by hand, etc.).  The cooking of the pizza can be a little bit tricky, but even on my first try I ended up with an awesome pie.  If you don't have a pizza screen, just use a 14" x 16" pizza stone.  If you don't have a pizza stone, go buy one.   ;)

Here it is:

1 x 16” pizza:
12.75 oz King Arthur Bread Flour (KABF) plus 9g Vital Wheat Gluten (VWG) flour
8.5 oz very cold tap H2O
.20 oz,  sea salt
2g (about 1/2 tsp plus 1/8 tsp), Instant Dry Yeast (IDY)
.25 oz, olive oil

Preparing the dough: Combine flour (both KABF and VWG) and IDY in the bowl of the food processor.  Dissolve the salt in the water.  Using the dough blade and the pulse feature, add the water and salt solution to the bowl of the food processor until all of the flour has been taken up by the dough.  Add the olive oil and knead it into the dough, again using the pulse feature.  Finally, run processor at full speed (“on”) for about 20 seconds.  Remove the dough from the food processor bowl and shape it into a smooth ball (you may need to knead it a few times to smooth it out).  The finished dough temp should be between 80-85 degrees and should weigh approximately 22 oz.  Once the dough is prepared and formed into a smooth ball, coat it very lightly with olive oil, put it into a lightly oiled mixing bowl, and cover with plastic wrap.  Place the bowl in the refrigerator for 48 hours.

Cooking the pizza: Remove the bowl from the refrigerator and place it on the kitchen counter for 2 to 3 hours to let it warm up.  While the dough is warming, place your pizza stone on the bottom-most rack of your oven and preheat the oven to 500-550 degrees.  Let the stone preheat for at least one hour from the point at which the oven has reached temperature.  When the stone has been adequately preheated, shape the dough and place it on a 16” pizza screen.  Dress the pizza.  Place the pizza, along with the screen, on a rack in the upper half of the oven.  When the crust has begun to solidify and brown (about 4-5 minutes), rotate the pizza 180 degrees and move it down to the pizza stone, gently sliding it off the pizza screen (you may need to use a pizza peel to get between the pizza and the screen and “encourage” the pizza onto the stone.  After another 4-5 minutes (or when the bottom of the crust has sufficiently browned, move the pizza back up to the upper rack and turn on the broiler.  Broil the pizza for 30-60 seconds, just until there is a nice, even browning on the rim of the crust and the cheese is nicely melted.  Remove the pizza from the oven with a pizza peel and slide it onto a 16” metal pizza tray.  Slice and enjoy!

FWIW, I used Crisp Pale Malt in an 80/- a few weeks ago and it turned out fantastic.  I usually use Golden Promise, but I had a bunch of Pale Malt on hand so I just went with it.  I think you'll be fine using Pale.

The Pub / Re: Football Thread
« on: November 11, 2009, 01:22:36 AM »
I guess I'll brew another batch of beer this coming Sunday.  Vikes play Detroit.  Should be about as much action as their bye week.   ;D

The Pub / Re: What do you like besides homebrew
« on: November 11, 2009, 01:18:05 AM »
Gardening about 1/2 acre every year

Man, I envy you!  My wife and I are hoping to buy our first house next summer and I would love to find a place with a decent spread so I can have a big garden.

What's your favorite Martin?  My dad has a D-42.  Someday, I'll own an HD-28V.   8)

All Things Food / Re: BBQ Style
« on: November 10, 2009, 04:58:59 PM »
I'm a BBQ nut myself.  Lately I've been doing more direct or indirect grilling, steaks and butterflied chickens and the like.

All above looks good.  Just picked up a corned beef brisket flat which I will coat in a pepper rub and smoke...fake pastrami, but its still fantastic!

I was wondering when you were going to make your way over here, nic.  Cheers!

General Homebrew Discussion / Re: Whatcha Brewin' this week?
« on: November 10, 2009, 02:39:12 AM »
I never had the flaming stone, but I am interested and will grab one when I get a chance.

As for my personal tasting notes the austrian granit beer definately had a smoky, caramel flavor. Is it a novelty, maybe. I like brewing history, and I would guess alot of other brewers do as well. Traditional methods like decotion mashes are still practiced, archeologists scrape beer stone off of clay vessels, and cultivate yeast from prehistoric amber - so yeah I guess there is an audience for this sort of beer geekdom. The end result should be good beer, regardless of the method.

I certainly didn't intend my impression of the Flaming Stone to detract you from brewing a steinbier.  You should definitely brew one -- it's a completely cool and truly unique brewing method!

General Homebrew Discussion / Re: Whatcha Brewin' this week?
« on: November 10, 2009, 01:28:49 AM »
It's going to be interesting to make beer like it's 900AD. As soon as the project is done I'll write a how to article.

Look forward to the article. Chuck Skypeck at Ghost River Brewery in Memphis (they also make Bosco's beer) makes Boscos Famous Flaming Stone Beer. (2005 Great American Beer Festival Silver Medal Winner)

North America's “Original Steinbier.” Brewed using a traditional German technique, stones heated in our wood fired ovens are lowered into the beer during the brewing process, giving the beer its unique caramel character. Awarded “Three Stars” by Michael Jackson, the world’s leading beer writer. Great with salads and lightly flavored dishes.
O.G. 1048 I.B.U. 16

I used to work at Boscos in Nashville when I was in college (1997-2001).  Chuck was head brewer when I started, but left for Memphis a year or so later.  Fred Scheer took over and is still the head brewer at Boscos Nashville.  I remember when Michael Jackson came to Boscos to evaluate our beer.  It was a cool experience, but it was before I got into homebrewing.  I think I would have appreciated his presence a lot more now.  RIP Michael.

Anyway, I've had many a Flaming Stone.  It's a decent blonde ale, but, to be totally honest, I don't really remember detecting a "unique caramel flavor."  Maybe my palate just wasn't as discriminating back then, but I always sort of felt like the whole Steinbier thing was a bit of a novelty.

All Grain Brewing / Re: mini mash and specialty grains
« on: November 10, 2009, 01:20:58 AM »
cool, that would save a lot of time. when you are mini mashing, what % of your gravity do you want to get from your malt, as much as possible?

When I used to do partial mashes, I would try to get as much of my gravity as my partial-mash system would allow from the grains.  I have a link to the method I used to use for partial mashing in my sig.  Click on it to see a photo-representation of my process.  BTW, with my partial-mash process, I usually only had to use about 1# DME to hit my target O.G.


All Things Food / Re: BBQ Style
« on: November 10, 2009, 12:59:30 AM »
Thanks for that recipe!  I'll definitely use it when I smoke brisket (which I haven't done yet).

Man, I used to drink a lot of Shiner Bock in college.

All Things Food / Re: BBQ Style
« on: November 09, 2009, 10:43:58 PM »
I said it in the other thread, and I'll say it again: well done, Tesla!  That looks so incredibly tasty.  Beer mop -- I'm intrigued.

All Things Food / Re: BBQ Style
« on: November 09, 2009, 05:04:53 PM »

I have the 18" and it's incredibly user friendly.  With a little guidance from, I made some killer baby backs the first time I fired it up.  I had done some smoking on a Weber performer grill before, but the WSM took it to a different level.  

All Things Food / Re: BBQ Style
« on: November 09, 2009, 04:50:03 PM »
Blues, brews, and BBQs -- it's a way of life.   8)  That brisket looks great, bluesman.  I have a WSM too, although I haven't tried to smoke brisket yet.  Do you have a suggested rub recipe?

So far, baby back ribs have been my most successful smoking meat.  I like to do sort of a mexican-inspired rub with multiple varieties of dried, toasted, ground chiles (usually chipotle, chiles de arbol, ancho, guajillo, pasilla), cumin, cayenne, onion and garlic powder, salt, pepper, and mexican oregano.  I like to slather the ribs with yellow mustard before applying the rub.  I usually use a combination of smoke wood (white oak, cherry, apple).  I start the ribs meat-side down on the cooking grate and flip them after the first hour.  Then, I cook the ribs for a few hours more and take them off when they pass the tear test.  I like to use a spicy Texas-style BBQ sauce to finish the ribs (but not too much -- the meat itself needs to stand out).

Here's a photo of my last rib smoke.  I made some homemade fries and a spinach salad to go with the ribs.

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