How about a Gratzer? 100% Oak smoked wheat malt. Then using you favorite noble, or noblish hop, bitter with 1 oz at 60 min, 2 oz at 15, and 3 oz at flameout. Ferment with 1007 German ale. My OG is usually between 1.036 and 1.044.
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That ginger concoction from Powell and Mahoney looks good. Have you tried any of their other products?
Their Bloody Mary sucks...I mean really, really, really sucks. I paid for the bottle and shipping so I will jazz it up and use it up, but if I had paid $5 or less I would pour it out. I also purchased their Margarita, but haven't used any of it yet. It better be good!
It only takes a splash of the ginger in a drink. It is spicy and nice.
I tried searching and didn't come up that I had posted about Old Grandad 114. I think I paid $20 for the fifth and it is almost gone, might finish up tonight. Most of the time I find anything over 90 proof to be a little hot and need a cube. Old Grandad 114 was in that category and just not mindblowing enough to drink by itself so I made it a mixer and it is fantastic with ginger. I quit using ginger ale and use Old Balycaster Ginger from Powell & Mahoney instead.
I mentioned Old Ezra 101 back in July and it is the same story except more boring in the glass by itself than Old Grandad 114. In any mixed Bourbon drink it is devine. I think I shelled out 20 beans for Old Ezra and after I drained that bottle I immediately grabbed another to put in the queue.
I like spicy beers with one caveat, they can't be spicy just for the sake of being spicy. I need to be able to taste the pepper. I have made a few spicy beers and I think habaneros work very well, but it's a good idea to balance with a less spicy pepper to hold up the flavor.
We have a really interesting stout coming along that used 2 Ancho, 3 Jalapeno and 3 habaneros (1 Scotch Bonnet, 1 Congo Trinidad and 1 Chichen Itza). Does as you describe very nicely with firm heat, green pepper flavor and habanero aroma.
To me, it was primarily Cascade-esque white grapefruit. I got a faint, weird savory note from it as well - not quite garlic/onion, but maybe approaching it just a tad. Honestly, I wasn't that impressed when I tried it. It wasn't bad, but there was nothing that stood out as all that interesting, either. But weather/growing/harvest conditions all make a difference in hop character, so hopefully your Riwaka is better than the ones I had.
All that said, Riwaka + Galaxy definitely has potential for the citrus/passionfruit bomb you're shooting for.
Had Four Roses Limited Edition Small Batch 2015 the other night at a cocktail bar. It was mindblowing fantastic.
Mmmm, I'm jealous.
I'm wanting to buy a very nice bottle of whiskey for the holidays. What do you recommend? Anything under $100. I realize I am probably opening myself up for 40 opinions but I hope to distill (pun intended) a decision out of your responses.
I find I do not prefer peaty scotch. Also in my limited experience I have preferred rye whiskeys.
Colonel EH Taylor Small Batch ~$40
Four Roses Single Barrel ~$40
and since you have a bit of that $100 left just get some Buffalo Trace.
Blanton's is a wise decision.
As far as rye, Sazerac Rye would be ~$30, Four Roses Rye is good, Bulleit Rye is good, most Rye are MGP sourced, but are still great whiskeys.
I would not suggest you spend 100 beans on a single bottle, most of the $40-50 offerings are as good or better than anything in that price point.
I had some Michter's this weekend. Too much, actually. But it was delicious.
First, remove the stem and shake out the seeds. Toast them in a dry skillet for a couple minutes to enhance the flavor. Then soak them in hot water for an hour, after which you puree with a cup of the water, garlic, cumin, oregano ,salt and pepper. Makes a wonderful marinade for meat or fish. Dried chiles rock.
EDIT - If you ever find any guajillo or ancho chiles, those are very nice also. And FYI, if you find any morita chiles, they are the fully dried version of chipotles (smoked jalapenos).
You don't need the carapils unless you are looking to build body in a way you can't with your mash profile.
Crystal 60 is sort of generic caramel flavor IMO. It gets lost in a beer really quickly. I find C40 is more like candy caramel while C80 is more like a rich caramel sauce. I would probably cut the C60 and do mostly C80 with a smaller amount of C40. That is, if you're really trying to get a big caramel flavor.