The following beer recipe is featured in the November/December 2006 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
The following is an excerpt from the Zymurgy magazine article Brewing with Food: Oddities in the Mash Tun by Jonny Lieberman:
“Fellow [BeerAdvocate user] Neal Gauger from Philadelphia got in touch with me because he was coming to Los Angeles and wanted to collaborate on an East Coast meets West Coast beer. The West Coast part was easy: big and hoppy. But what to do about the East Coast angle? Specifically Philadelphia. Cheese steak? After some back and forth, Neal suggested Philly pretzels. A good choice, as they are mostly wheat and, compared to other pretzels, lightly salted. The only thing that troubled me is that Philly pretzels get soaked in lye prior to baking. Neal assured me it wouldn’t be a problem.”
“Since the pretzels had been baked, the starches would already be gelatinized. However, most of the starch would be inside the pretzels and protected from the enzymes by the hard outer crust. So, we tore 5 pounds of pretzels into little chunks. Unlike the pumpkin beer, where for whatever reason I was not worried about the stuck mash, I was worried about one with all those goopy pretzels. Because of my foolish pride, I again elected not to use rice hulls. But this time I was nervous. Those pretzels were quite gooey. To get around that, we mashed the beer at a thin 1/5 quarts per pound of grain. When it came time for the runoff, not only was it sooth and trouble free, but we achieved 83-percent efficiency. The final beer weighed in at 1.107 OG with an IBU load of 77.1. Flavor-wise, the pretzels contributed a fruity phenol similar to strawberries that was detected by some. All in all it was a very potent—and quaffable—DIPA (Double IPA).”