Whole Foods Annapolis, Md June 2009

Whole Foods Princeton, NJ March 2010

Woburn, Ma Store November 2008

Beef and Beer

This recipe turned out really nice, lots of melded flavors. I'm not a salt fan and I am sensitive to food that is "over" salted, but i feel this maybe could have used a tad bit more salt and pepper.

1 tablespoon olive oil

8 ounces thick cut bacon, diced

2 1/2 lbs grass fed beef chuck, cubed into 1 inch pieces

salt

pepper

1 lb carrots cut into i-inch chunks

1 large yellow onion sliced

2 cloves garlic, chopped

12 oz red wine, I used beaujolais

12 oz Scotch ale (wee heavy), i used my hopped scotch ale

1 cup chicken broth

1/2 cup Raos tomato sauce

2 teaspoons fresh thyme

2 tablespoons unsalted butter 

all purpose flour

1 lb fresh mushrooms

1 lb pearl onions

Pre-heat oven to 275

Heat olive oil in large dutch oven

Add the bacon and cook until lightly brown-remove and set aside on a paper towel

Pat dry the beef and coat lightly with flour, salt and pepper

Sear the beef on all sides in the hot oil, will probably need to divide into three portions

Remove each batch of beef and plate with the bacon

Toss the carrots, onions and garlic with one tablespoon butter and two tablespoons of flour, some salt and pepper. 

Stir occasionally until onions are soft and brown

Add the meat and bacon back into the pot

Add the wine, beer, tomato sauce and beef broth (should be enough to cover the meat)

Bring to a simmer and then cover and place into the oven for about 2.5 to 3 hours

Check to make sure meat is tender by piercing with a fork

Saute mushrooms with one tablespoon butter, then add one tablespoon flour and toss to coat

Add to stew with frozen pearl onions

Bring to slow boil back on top of stove , uncovered, then simmer until sauce thickens

Season to taste with salt and pepper

1728

Or "12 cubed"....my 12.12.12. beer is being brewed a bit early this year. I'll be in Vermont teaching the little on to ski and ride on the 12th, so here we go on 12/2.

This is the biggest beer I've done by grain bill to date. I've pulled off some high gravity Belgians, but they have a lot of sugar added to increase gravity. I plan on collecting more wort than normal as well as starting the boil after the first runnings in order to add a bit of caramelization to the wort and hopefully increase the complexity of the first taste, which will be in about 4 months.

Here it is, 12 different ingredients too by the way...I just experienced hotbreak at 10:05am, and I plan to boil 90 minutes:

Grist:
15lbs Rahr Pale Ale Malt
.5lbs Roasted Barley
.5lbs Crisp black Malt
.5lbs Crisp Chocolate Malt
.5lbs Crisp Medium Crystal
.25lbs Briess Crystal 40l
.4375lbs Coffee Malt

Additions:
1.50 oz Summit 60 minutes
.5 oz Glacier 30 min
2 oz Cascade 0 minutes
1lb Organic 365 brown sugar 0 minutes

Yeast:
Wyeast 1028 London Ale Yeastcake from my Rye Porter (Sandy's Porter)


I mashed in with 6 gallons of at 7:30 am and mashed for 90 minutes.
I mashed out with 3.5 gallons of water and collected just under 8 gallons of wort.
Since I'm using a good quantity of hops, I plan on leaving a bit of hotbreak and hops back in the kettle, hopefully the brown sugar will compensate for the loss in target gravity by only boiling down to around 5.5 gallons.
Target OG 1.088
Actual OG 1.084
let r rippp....cheers!

Humulus Lupus C-quel

2nd attempt at this IPA using this year's homegrown centennials. I am going to throw just a wee bit of Chinook in at 30 min since I have some left over from my last Pale Ale.

Grist:
10.5 lb Briess 2-row
.5 lb Briess Caramel 40
1.5 lb Weyermann Munich Malt

Hops:
60 min 3/4 oz Centennial
30 min 3/4 oz Centennial,1/4 oz Chinook
5 min 2 oz Centennial
Dry Hop 1 oz Centennial (7-10 dats)

Yeast:
S-05 Split yeast cake from Freckled Holstein ( the other half will ferment an Irish Red with a bit of honey)

Mash in 5 gallons 166 degree water, target 153, 75 minute mash.
Mash Out 3.5 gallons 160 degree water

Controlled fermentation @ 64 degrees 1 week
Ambient (basement temps 66-68 3 weeks)
condition @50 1 week

"Red"

Gobble gobble...Happy Turkey Day!

This is a malt forward, hop balanced red beer brewed for both Christmas and St Patrick Day. Simple enough recipe and put together to utilize the other half of the Freckled Holstein S-05 Yeastcake, strong enough to make a statement that it's not ONLY about hoppy beers in America.

Grist:
8lb Briess Pale Ale Malt
1lb Weyermann Cara Aroma
.5 lb Weyermann Cara Foam
.5lb Weyermann Mleanoidin

Hops:
1 oz Crystal FWH
1 oz Cascade 30 min

Other:
20oz  Honey @ flameout

Yeast:
Partial S-05 yeastcake

Mash In 4.5 gallons 165 degree water, target 154
Mash Out 3.25 gallons 160 degree water
Boil 60 min
Controlled fermentation 64 degrees 5 days, then ambient basement (66-68) for 15 days.
Condition @ 52 for 3 weeks