Ale to the Chief-Hawaiian Pale Ale

Unnofficially, my final beer of the summer...started this at 4:40am on an overcast and rather cool spring morning.

Grist:
9lb Marris Otter
1lb Munich Malt
1/2lb Honey Malt
1/4lb cara pils dextrine

Mash in 4 gallons 168 degree water, target 154 5:10am
actual temp, 153.4
add 1 gallon 185 degree water at 60 minutes 6:15am
stir for 10 minutes, vorlauf
drain to kettle
add 3.50 gallons 170 degree water
stir for 10 minutes, vorlauf
drain to kettle
Target 7 gallons
bring to boil
boil time 75 minutes
add .50 oz centennial 10% @ 60 min 7:25am
add .25 cascade 5.5% @ 40 min 7:45am
add .25 cascade @30 min 7:55am
add .25 cascade @20 min 8:05am
add .25 cascade @10 min 8:15am
add .20 Mt Hood @5 min 8:20am
chill to 74 @ 8:50am
whirlpool and settle 30 minutes
TARGET OG 1.055
Actual OG 1.058
Aerate and pitch yeast, WLP 029 in 800ml starter
Ferment for 3 weeks
Dry hopp with 1/2 oz Centennial hops for 5-7 days before bottling

Ratskeller Kolsch

Grist:
7lb 2 row pilsner malt
2.5lb wheat malt

Add 3.5 gallons 163 degree water, target 151 8:05pm, came in a little low, 149.8
Add 1.50 gallons 190 degree water at 75 minutes 9:20pm
Stir for 10 minutes 
Empty to kettle
Add 3.50 gallons 170 degree water 9:40pm
Stir for 10 minutes
Empty to kettle 9:50pm
Pre boil 7.1 gallons, bring to boil
Boil 75 minutes
Add 1 oz Perle 7.5AA @ 60 min 10:20pm
Add 1/2oz Tettnanger @ 15 min 11:05pm
Add yeast nutient @ 15 min
Add wort chiller @ 15 min
Add 1/2oz Tettnanger @ 5 min 11:15pm
cool to 70 11:40pm
Aerate
Pitch WLP 029 Kolsch yeast 12:00 am from 1L starter
OG Target 1.050
OG Actual 1.051

Grilled Scallops with Jersey Corn

Nothing beats grilling over an open flame...
1 clove garlic, minced
1 tablespoon minced sweet onion
3 tablespoons chopped tomato
2+ tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
4-6 ears of corn, husked
olive oil, for brushing
1/3 cup mayonnaise
1 teaspoon pure ancho chile powder
4 ounces (crumbled 1 1/4 cups) cotija cheese
Salt and freshly ground pepper
8 large sea scallops
Lime wedges, for serving

1. In a large bowl, toss the garlic, onion and tomato with the lime juice and let stand for 10 minutes.
2.Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes. Let cool and cut the kernels off the cobs.


3.Whisk the mayonnaise and chile powder into the garlic, onion, tomato and lime juice. Add the fresh cilantro. Add the cheese and corn to the bowl and toss. Season with salt and pepper.
4.Brush the scallops with olive oil and season with salt and pepper. Grill over high heat until nicely browned and cooked through, about 3 minutes per side.


Spoon the corn salad onto plates and top with the scallops. Serve with lime wedges and watermelon to cool the palate, if needed.