Recipes...

[Bowmovement]

After reading Tex 2009's cooking thread I figured we may need a recipe thread. I have seen people post some recipes here and there around the board. I know I enjoy cooking new things not sure about everybody else.

Heres what I am working on right now. Not food but beer.

Stone Ruination IPA clone.

5 Gallon yield, malt extract recipe
Ingredients:
2 cans Alexander's Pale Malt Extract (4 lbs. each)
2 lbs. Light DME
1 lb. Belgian Clear Candi Sugar
½ lb. Caramel Malt 10L, milled (for steeping)
2 oz. Magnum hops for bittering (AA= 11%) … boil 60 minutes
1 oz. Centennial hops for flavor … whirlpool addition (add at the end of the boil)
2 oz Centennial hop pellets for dry-hopping
½ Tbs. Irish Moss, reconstituted
California Ale Yeast (White Labs # WLP001) or your favorite ale yeast

Instructions:
Begin at least 24 hours in advance by making a pint starter with the California Ale yeast using one cup of the DME. Set aside another 1-¼ cups of DME for priming at bottling time. Put 3 gallons of water up to heat. Put the Caramel Malt a muslin bag, and when the water reaches 160 degrees turn off heat and steep for 10 minutes. Discard the grain bag and turn the heat back on. When the water comes to a boil, turn off the heat and stir in the sugars (malt extract, DME, candi sugar) until completely dissolved. Turn heat back on. When the wort comes to a boil, set a timer for 60 minutes and add the bittering hops. When there are 15 minutes remaining on the timer add the reconstituted Irish Moss. At the end of the 60 minute boil, turn off the heat and add the “whirlpool” hops. Cool the wort to 80 degrees Fahrenheit or less and top up the fermenter with water to five and a quarter gallons total. Aerate well and ferment at 72 degrees Fahrenheit for one week, then rack to a secondary fermenter. Add the Centennial “dryhops” and allow to ferment for one more week before siphoning to the bottling bucket. Dissolve the remaining one and a quarter cups of DME in boiling water, cool it down and stir it into the bottling bucket immediately before bottling. Allow two weeks at room temperature for conditioning in the bottle before chilling down the beer.

Target O.G. = 1.069

Target F.G. = 1.010

ABV = approximately 7.7%

Very hoppy beer.

Matt

[Larry B]

If this crummy weather ever breaks I'll be over to try some of that beer With the rain were having I should have built a ARK

[Bowmovement]

If this crummy weather ever breaks I'll be over to try some of that beer With the rain were having I should have built a ARK

We had a little bit of rain this weekend also. Oh well, I will take all the rain we can get here. We need it.

Whenever your ready. This beer should be ready to drink in 3 weeks. Hopefully sooner

Matt

[Tex 2009]

This is one of my recipes. It is a diffrent take on taco salad.
Brown hamburger meat, add taco seasoning to taste, onions, etc anything for your preference.
Plate up tostitos, or any other chip, or taco shell, I like using tostitos.
Ladel hamburger meat on top of tostitos, add lettuce, tomatoes, sour cream, any other condiments you like on tacos.
Sounds like an everyday taco salad, heres the pop.
Next put on coconut for a sweet sensation, now add pecans. Thats right coconut and pecans.
sounds strange but gives taco salad a great taste sensation.
Enjoy!