fourstring
Active Member
- Joined
- Jun 14, 2015
- Messages
- 25
- Reaction score
- 11
- Recipe Type
- All Grain
- Yeast
- Saflager 23 or S05
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 1
- Original Gravity
- 1.052
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 30
- IBU
- 15.1
- Color
- 42.4
- Primary Fermentation (# of Days & Temp)
- 3 weeks
- Secondary Fermentation (# of Days & Temp)
- Nah
- Tasting Notes
- Savory, spicy beer
And now, for something completely different.
My wife's making chili and asked if I had any beers in the fridge that would work as an addition. Somehow, I didn't have one beer out of the dozen varieties that would make a good stew base.
To compensate, I started making a one gallon batch of beer designed to be used for chili, stew, braising, etc. Salt, pepper, rosemary, and sage, with some black patent, rye, and biscuit malts for spice, bread, and Maillard Reaction flavors. I'm going to play with it a little to accentuate chicken, lamb, etc. Yeast doesn't matter much, as long as it's fairly unobtrusive.
The result is just OK to drink (salty and oddly spiced, like drinking bullion cubes), but the stew it makes is wonderful. Since clarity and haze don't matter, a 30 minute boil cuts to the chase and makes this a fast cook. I make a gallon at a time, BIAB style. Super simple and a cool "secret ingredient".
Mash at 156 for an hour:
1.5 lbs 2 row
.25 lbs black patent
.25 lbs rye
.10 lbs biscuit
30 minute boil:
.2 oz Fuggles at 30 minutes
At 5 minutes:
.5 tbsp fresh chopped sage
.25 tsp fresh rosemary
.25 tsp black pepper
.25 tsp sea salt
My wife's making chili and asked if I had any beers in the fridge that would work as an addition. Somehow, I didn't have one beer out of the dozen varieties that would make a good stew base.
To compensate, I started making a one gallon batch of beer designed to be used for chili, stew, braising, etc. Salt, pepper, rosemary, and sage, with some black patent, rye, and biscuit malts for spice, bread, and Maillard Reaction flavors. I'm going to play with it a little to accentuate chicken, lamb, etc. Yeast doesn't matter much, as long as it's fairly unobtrusive.
The result is just OK to drink (salty and oddly spiced, like drinking bullion cubes), but the stew it makes is wonderful. Since clarity and haze don't matter, a 30 minute boil cuts to the chase and makes this a fast cook. I make a gallon at a time, BIAB style. Super simple and a cool "secret ingredient".
Mash at 156 for an hour:
1.5 lbs 2 row
.25 lbs black patent
.25 lbs rye
.10 lbs biscuit
30 minute boil:
.2 oz Fuggles at 30 minutes
At 5 minutes:
.5 tbsp fresh chopped sage
.25 tsp fresh rosemary
.25 tsp black pepper
.25 tsp sea salt
