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KitchenKatalog: Blog 265
Monday, March 03, 2014, 09:33 PM
The recipe for this beer is below. It is inspired by Uniboue Don De Dieu (oops, see note 1). I found some what of a clone HERE which I used as a base with a few changes. Most notably, I changed the yeast and I used cane sugar. The yeast I went to is the one from Duvel Brewery which is a classic golden strong.
My plan is to brew it and let it sit in primary for 6-8 weeks (at least 2-3 if not more in the chamber). I will then bottle and condition for another 6-8 weeks. I plan to ferment around 68.
Note 1: I_wanted_to do a Don De Dieu clone but I this recipe clones La Fin Du Monde. Oh well, it shouldn't matter. That is also a good beer.
Golden Strong Wheat
Method:
BIAB
Style:
Belgian Golden Strong Ale
Boil Time:
90 min
Batch Size:
1.25 gallons (fermentor volume)
Boil Size:
2.1 gallons
Efficiency:
70% (brew house)
Boil Gravity:
1.039 (recipe based estimate)
Original Gravity:
1.083
Final Gravity:
1.020
ABV (standard):
8.31%
IBU (tinseth):
23.12
SRM (morey):
5.05
Fermentables
Amount
Fermentable
PPG
L
Bill %
2.5 lb
Belgian - Pilsner
37
1.6
69%
8 oz
American - Wheat
38
1.8
13.8%
2 oz
American - Aromatic Malt
35
20
3.4%
8 oz
Cane Sugar - (late addition)
46
0
13.8%
Hops
Amount
Variety
Time
AA
Use
Type
IBU
0.19 oz
Tettnanger
Pellet
4.5
Boil
60 min
14.4
0.19 oz
Tettnanger
Pellet
4.5
Boil
20 min
8.72
Mash Guidelines
Amount
Description
Type
Temp
Time
9.1 qt
Heat all volume to ~155 for 149 mash
Infusion
149 F
90 min
--
Mash out
Temperature
165 F
10 min
Other Ingredients
Amount
Name
Type
Use
Time
0.5 tsp
Coriander
Spice
Boil
5 min
1 tsp
Orange Zest
Spice
Boil
5 min
0.25 tsp
Irish Moss
Fining
Boil
13 min
0.13 tsp
Yeast Nutrient
Other
Boil
13 min
Yeast
Wyeast - Belgian Strong Ale 1388
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 F
Starter:
No
Fermentation Temp:
68 F
Pitch Rate:
-
Notes
Roughly based on: http://justbrewit.net/~dennis/LaDebutDuMonde/
Generated by Brewer's Friend - <http://www.brewersfriend.com/>
Date: 2014-03-03 23:33 UTC
Recipe Last Updated: 2014-03-03 23:32 UTC
I actually took these on the computer while I was going.
Photos:
Fermented at 68F until March 7th (I think). Then cold crashed at 1*C until2014-04-24
The final beer tasted rather awe-full. I do not know if it is doomed or if it just need more time given the high alcohol. The taste wasn't of the harsh alcohols but rather maybe a bit cidery (could be from the sugar). I guess we'll wait and see but I do not have high hopes
Original Wordpress ID and Date: 7541, 2014-03-03_213319
Saturday, March 01, 2014, 08:08 PM
Really nothing special. I made the regular lentiltaco stew. Followed the recipe without really any changes except maybe that I used red onions and went heavy on the zucchini. I also topped it with cheese
Original Wordpress ID and Date: 7536, 2014-03-01_200852
Thursday, February 27, 2014, 07:18 AM
I was still bummed about yesterday's issues and I had a bit of extra time this morning so I made breakfast garden rolls. The filling was just 2 scrambled eggs and about 1/3 of a Gimme Lean sausage, cut and sautéd. And, when I was assembling, I added a small amount of part-skim mozzarella. (plus some salt and pepper)
I made two with the 22 cm wrappers but I had a lot of extra filling so I made a larger one with the 33 cm wrappers that could hold it all. It was a bit hard wrapping with warm, wet ingredients but it ended up fine. Just a bit loose.
I put them on a baking sheet with non-stick aluminum foil and sprayed them with pam. I baked them at 425 for 15 minutes.
They came out pretty good. Fairly crispy and harder. The cheese was melted (the main reason for baking them) and they held together very well. Clearly, this would have been preferable the day before.
Original Wordpress ID and Date: 7530, 2014-02-27_071846
Wednesday, February 26, 2014, 09:01 AM
After the success of crepes the last time I decided to try to make reuben crepes. I made crepe batter with Alton Brown's Recipe (not copied), halved, and with rye flour. I also used almond milk instead of regular milk, Brummel and Browns instead of butter. And I combined it in a cup and used the immersion blender. I did it in the morning for tonight. It was very thick but I assumed/hoped it would thin with time.
Well, tonight I went to make the creped and it was way too thick. The first one barely spread and was impossible to flip. I added some water and tried again. They also failed so I tried to make it thicker. Nope! They would spread but I couldn't get it to flip. When I would try to pick it up, it tore.
I have a lot of ideas of what may have gone wrong. They are as follows (in a_rough_ order)
So anyway, next time, I will go back to the eggy recipe from last time but I'll use 50% rye flour. You can see the final rye-egg mush I had at the end in the photos
I had all of the stuff out for making reubens (see the photos). So I pulled out the [22cm] rice paper wrappers and made them into garden rolls. I added a tiny bit of the rye mush (so I could say it had rye) and I also added caraway seeds. As you can see from the photos below, they did a pretty good job getting into rolls but I wanted to melt the cheese.
I recalled seeing someone pan-fry the garden rolls so I tried that. I used a thin layer of oil and pan fried them. Well, they did not hold up well. They stuck to the bottom of the pan and tore. The parts that did not stick were quite good. The roll was kind of crispy and bubbly.
I do not know why it didn't occur to me to bake them. It would have been less oil and certainly less rough. Next time.... (update: see this post. Baking worked very well)
Not much to say here. It occurred to me that while I claim the best way to cook all vegetables is by roasting1, I have never tried it with green beans. I read around and settled on 15 minutes at 450. They were pretty good. Mushier but I enjoyed them.
Original Wordpress ID and Date: 7526, 2014-02-26_090116
Okra may be the exception but I think I should try again. ↩
Tuesday, February 25, 2014, 10:24 AM
I wanted to make broccoli and chicken in a "cream" sauce but I didn't want the calories. I decided to try to make a sauce with white beans to thicken. I also wanted to add a bit of bourbon to the sauce since I had a cream sauce earlier with dramboie which was really good. I read a bunch of different recipes and settled on doing the following for two servings:
I sautéd
I deglazed the pan as they were done, added a bit of oil and cooked up
When they were cooked, I added
I cooked it for a bit and moved it to a container and immersion blended it (It wasn't deep enough in the pan). I then added
Meanwhile I chopped and steamed about
I sliced the chicken* and combined it all together.
*When I sliced the chicken, I found it was not as cooked as I thought so I sautéd it, sliced, in a separate pan to cook fully.
Overall, the flavor was a bit strange. It had a slight grittiness that could have been from the beans, though maybe form the corn starch. The coconut part of the almond-coconut milk gave it a slightly curry-esque flavor too. Overall, it was not amazing but not awful either. I would certainly try it again and try to improve upon it. I do really like the idea of the white-bean cream sauce since it give it a lot of protein without using real cream. And it is a very filling meal without a ton of calories. The color was also a bit strange but it is hard to see from the photo
Original Wordpress ID and Date: 7517, 2014-02-25_102455
Sunday, February 23, 2014, 08:55 PM
I made spaghetti squash casserole and roasted sweet potato chips. After last night's success with the chips, I decided to try with sweet potatoes. I did the same thing I did on 2013-12-15(also with spaghetti squash) but I sliced them into 1/8" slices first. I baked them at 450 for 10 minutes, flipped them, and did another 10. Some were crispy but most were a bit mushy. Certainly not as crispy as yesterday's potatoes. I will do more reading and come up with something better.
I also made the pretty standard spaghetti-squash with homemade sauce. It made a lot so I have 2 lunches and 1 dinner. I used a smoked turkey sausage I got at Kroger which I really liked. Though, had I known I was going to get 3 servings, I would have used more links.
So, overall, nothing too amazing but certainly a pretty good meal.
Original Wordpress ID and Date: 7510, 2014-02-23_205526
Friday, February 21, 2014, 08:41 PM
This was a big but not-too-difficult meal. I made roasted crispy potato chips (with some experimentation), Shishito / Twist Peppers (with dip) and a sautéed chicken breast.
I have been trying to perfect roasted potato chips and I think this is the closest I have come. I was inspired by the technique for crispy roasted potatoes so that was the basis. I sliced a russet potato into 1/8" slices (second-smallest on the mandoline) and I put them into_rolling_ boiling water with a bit of vinegar and salt for 3.5 minutes. I wanted to make sure I was fully boiling since the time was pretty low. I drained the water, and rinsed them with cold water. I blotted them dry and placed half on parchment paper directly on the dray and half on a cooling rack (see photos below). I sprayed them with pam and the topped them with salt and pepper. I roasted them at 450 for 10 minutes, flipped them, and did another 10.
First of all, the ones right on the pan were crispier. For some reason, the ones on the cooling rack were crispy on the outside but less so in the middle. The chips in general were great! They were the best ones I have ever done in the oven. I wonder if a lower temperature for longer would be better next time? Some were a bit burned. And I wouldn't mind them drying out more. And next time, I'll skip the cooling rack
(This has been added to My Recipe Book)
Meredith and I have had shishitos before at a restaurant and really liked them. We finally found them at an asian supermarket and I brought some home. I roasted them following the directions from Love and Lemons. I did the following:
Layed them out on a tray with Aluminum foil. Sprayed them with pam and topped them with salt and pepper. I sealed it with more aluminum foil and roasted at 450 for 5-7 minutes (I did 7). Then I turned on the broiler, removed the aluminum foil and broiled them. The recipe calls for 2 minutes but they didn't seem done so I did them for 4. Next time, 3 would suffice.
They were pretty good though not as good as the restaurant. I have some left so I will experiment. Many web sites call for doing them in a cast-iron pan instead of the oven/broiler. I'll investigate that.
Exact Instructions:
For the Shishitos: Wrap the peppers in foil with a bit of olive oil and salt, and roast in a 450 degree oven for 5-7 minutes. Open the foil, turn the heat up to broil, and continue roasting for another 2 minutes, or until they begin to blacken and blister.
I had them with a dip I'll explain next.
I threw together a dip with the ingredients you can see in the picture. The base was low fat mayo (which apparently has a "best by" of over 15 months ago. Oops. Oh Well...)
The dip was okay. Nothing too fancy but it served the purpose. I actually really liked it on the chips
The chicken was pretty straight-forward. I flattened out a breast and I topped one side with salt, pepper and Trader Joes 21 Seasoning Salute. I cooked it in a frying pan, seasoning side down, and then seasoned the other side.
Nothing too fancy with it but it was surprisingly good. Not dry and it had enough flavor. I would do it again.
I figured I would include some photos as I went.
This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.
Original WP Post ID: 7490
Original WP Pub Date: 2014-02-21_204123
Tuesday, February 18, 2014, 10:19 PM
I wanted a simple and fairly light meal so I madezucchini fritters (no real changes or anything) and some steamed edamame. Pretty straight forward.
Original Wordpress ID and Date: 7482, 2014-02-18_221948