by Rob Young on October 1, 2009
It’s that time of year again! Fall is finally here and it’s time to start thinking about a little Christmas cheer, or is it Christmas beer? This weekend I am going to make a Spiced Christmas Ale that should be ready just in time to warm us up on Christmas day.
Here’s the recipe I plan on using.
Christmas Spiced Ale
Target OG – 1.082
Actual OG. – 1.084
Fermentables:
6 lbs light DME
4 lbs light LME
1 lbs wheat malt
1.5 lbs Munich light
1.54 lbs crystal 80L
Hops:
2 oz. Kent Goldings pellet (5%AA – 60 min)
1 oz Tettnanger plug (4.5%AA – 2 min)
1 oz Hallertau pellet (4.5%AA – 2 min)
Spices:
.5 tsp fresh ground cinnamon (10 min)
.25 tsp fresh ground ginger (10 min)
.25 tsp ground nutmeg (10 min)
1.5 cinnamon sticks, 2 inch (secondary)
Wyeast 1056 – American Ale (primary)
Wyeast 1056 – American Ale (secondary)
Please keep checking back for future postings with pictures of the brew process.
Cheers-
Mybeer
by Rob Young on September 29, 2009
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by Rob Young on September 23, 2009
The New Hampshire Brew Fest is the premier event in New Hampshire for craft brewers from the entire New England region and beyond to showcase their talent. The Master Brewers Association of America (New England Chapter) will be hosting this event, with proceeds going to Prescott Park Arts Festival and the MBAA’s scholarship fund. This is a beer fest put on by brewers for craft brew lovers.
Redhook Brewery has kindly donated space for approximately thirty breweries to setup outside in a natural grass amphitheater. All breweries will be tented over in case of poor weather. Foliage season should be in full swing by this date.
Here’s the deal:
Date: October 3, 2009
Location: Redhook Brewery. Portsmouth, NH
Time: Two Sessions: 12-3 PM and 5-8 PM Maximum 1500 tickets per session.
Breweries: 25-30 New England/North East Breweries
Beers: 90-100 different craft brews
What else: 21 years old and over only please. Live Music. Food. Unlimited samples with admission price (3-4 oz samples)
Price: $25.00 in advance/ $35 at door.
Some are the breweries participating in the brew fest are:
Allagash Brewing Co
Long Trail Brewing Co
Boston Beer Co
Dogfish Head Craft Brewery
Pennichuck Brewing Company Inc
Redhook Ale Brewery
Shipyard Brewing Co
Widmer Brothers Brewing Co
Tuckermans Brewing
Martha’s Exchange
Smuttynose Brewing Co
Otter Creek Brewing
Kona Brewing Co.
Cambridge Brewing Co
Magic Hat Brewing Co
D L Geary Brewing Co
Woodstock Inn Brewery
Gritty McDuffs
Sebago Brewing Co
Moat Mountain Smoke House & Brewing Co
Portsmouth Brewery
Kennebec River Brewery
Elm City Brewing Co Ltd
Gardner Ale House
Milly’s Tavern
Peak Organic Brewing Co
Lowell Beer Works
Boston Beer Works
Farnum Hill Ciders
For those of you that are not familiar with Portsmouth here’s a map:
View Larger Map
by Rob Young on July 22, 2009
Guinness Beef Stew
2 lbs sirloin steak
2 tblsp. dripping
2 onions (large)
2 cloves of garlic
¼ cup plain flour
1 cup beef stock
1 cup Guinness
3 carrots
2 bay leaves
1 tsp. fresh thyme
6 prunes
2 tbsp. chopped parsley
Chop onions, crush garlic and slice carrots. Cut meat into small chunks. Cut prunes in half and remove the stone. Fry onions in dripping. When golden brown add crushed garlic. Cook for 1 minute.
Remove onion and garlic from the frying pan and put aside. Add meat to remainder of dripping in pan and fry until meat is brown on all sides. Reduce heat and add flour. Coat the meat with the flour and add stock slowly to form a thick sauce. Add Guinness and simmer. Add onions and garlic and carrots, herbs and season with salt and pepper. Stir all ingredients simmer for 1-2 hours.
Don’t cover. This gives it a thick sauce. Stir occasionally so that the meat doesn’t stick to the bottom of the saucepan. Add the prunes a half an hour before the end. Garnish with parsley before serving. This dish can be prepared the day before and reheated gently before serving.
Jamie Merrill
Rob Young