6kg pale ale malt
450g CaraHell
340g Munich II
110g Crystal 60L
Mash for 60 min @ 65°C
80g Challanger (7,5% alpha) for 60 min.
20g Centennial (11% alpha) for 10 min.
28g Simcoe (12,2% alpha) for 5 min.
28g Amarillo for 0 min.
White Labs WLP001 California Ale Yeast
OG: 14,5°brix (1.059)
FG: 7,8°brix (1.013)
21L
Bottled August 10 with 130g sugar
5,1kg Pale ale
85g Crystal 40°L
230g Wheat malt
pH 5,5 after 3ml lactic acid
6ml in sparge water
Mash for 60 min. @ 67°C
50g Williamette (6,6% alpha) for 60 min.
10g Centennial (11,0% alpha) for 10 min.
15g Cascade (4,9% alpha) for 10 min.
15g Centennial for 0 min.
15g Cascade for 0 min.
OG: 1,048 (11,8°brix)
FG: 1,008 (5,8°brix)
21L
5,3% ABV
20/7: racked
28/7: bottled with 130g dextrose
3,8kg Pale ale malt
250g Munich II
170g CaraMunich I
Mash for 60 min at 67°C
38g East Kent Goldings (5,6% alpha) for 60 min
14g Saaz (3,8% alpha) for 40 min
14g Saaz (3,8% alpha) for 15 min
WLP500 White Labs Trappist Ale yeast
OG: 1.034 (8,5 brix)
FG: 1.005 (4,0 brix)
3,9% ABV
25L
21/5 bottled with 107g sugar
I suddenly remember I still had some chipotle leftovers, so time to put them in a dish I learned from Jan Chrillesen some time ago: Pastel de Choclo (spanish).
Pastel de Choclo is a south american dish based on corn, so far all the recipes agree, after that it can be made in a variety of ways. I use the a variety with lots of beef and chicken. Oh and corn. But the best part of it, as Jan showed me, was to add some chipotle chili. The smoky flavours of the chipotle go well with the corn and the beef. So find yourself a recipe, there are plenty of them ot there, like this one, get some chipotle and enjoy!
PS: don’t forget to mash up the corn like I did this time, it won’t be a nice pie like it’s supposed to, but will still taste great.
3,5kg Maris Otter
230g Crystal 60L
170g Crystal 120L
110g Pale chocolate
60g Black patent
5ml lactic acid in mash
6ml lactic acid in sparge
Mash for 60 min at 67°C
25g East Kent Goldings 5,6% alpha for 60 min
WLP002 White Labs English Ale yeast
OG: 1.041 (10,3 brix)
FG: 1.005 (4,7 brix)
4,8% ABV
23L
21/5 Bottled with 130g sugar
6,2kg Maris Otter
250g crystal 40L
250g munich II
250g wheat malt
150g crystal 120
Mash for 60 min. @ 67°C
100g Fuggles 4,5% alpha for 60 min.
50g Fuggles 4,5% alpha for 10 min.
50g East Kent Goldings for 0 min.
White Labs WLP022 Essex Ale yeast
22L
OG: 1.064 (15,6 brix)
FG: 1.010 (7,8 brix)
April 7: Bottle with 130g dextrose
2,4kg pilsner malt
2kg Munich II
1,5kg Vienna
450g CaraMunich II
3ml lactic acid in mash, pH 5,5
6ml in sparge water
Mash for 60 min. @ 66°C
80g Hallertau (2,8% alpha) for 60 min.
15g Hallertau (2,8% alpha) for 20 min.
White Labs WLP820 Oktoberfest yeast
OG: 1.069 (16,9 brix)
FG: 1.023 (10,2 brix)
20L
Bottled February 24 with 130g dextrose
5,3kg pale malt
340g melanoidin
340g munich II
2ml lactic acid, pH 5,4
6ml lactid acid in sparge water
Mash for 60 min @ 67°C
50g Williamette (6,6% alpha) for 60 min.
10g Centennial (11,0% alpha) for 10 min.
15g Cascade (4,9% alpha) for 10 min.
15g Centennial for 0 min.
15g Cascade for 0 min.
White Labs WLP001 California ale yeast
OG: 1.062 (15,2 brix)
FG: 1.008 (7,3 brix)
21L
Bottled February 24 with 128g dextrose
5,25kg Pale malt
270g Crystal 40L
100g Crystal 60L
150g Chocolate malt
50g Pale chocolate malt
3ml lactic acid in mash
6ml in sparge water
mash for 60 min @ 67°C
35g Challenger 7,5% alpha 60 min
23g Amarillo 9,4% alpha 15 min
50g Amarillo 0 min
21L
OG: 1.056 (13,7 brix)
FG: 1.011 (7,1 brix)
Bottled January 26 with 127g corn sugar
3kg Pale malt
2,5kg wheat malt
800g Rye malt
Mash in @ 62°C
mash @ 69 decreasing to 65° for 60 min.
5ml lactic acid in mash, 6ml in sparge water
28g Williamette (6,6% alpha) for 60 min.
9g Williamette for 0 min.
9g Centennial for 0 min.
White Labs WLP 320 American Hefeweizen Ale yeast
OG: 1.050 (12,3 brix)
FG: 1.007 (5,9 brix)
5,6 ABV
Bottled January 12 with 115g beet sugar