|
Written by Ryan S.
|
|
Monday, 22 August 2011 09:27 |
|
Congrats to Nishan Derbabian of Murfreesboro, TN for the Gold Medal win!
Category 6: Light Hybrid Beer – 272 Entries
Sponsored by Cargill World Select c/o Cargill Malt
Gold – Nishan Derbabian, Murfreesboro, TN, Cream Ale, Mid-State Brew Crew
11.0 LB Breiss two-row malt
0.75 oz Willamette pellet hops @ 60 min
0.5 oz Willamette pellet hops @ 30 min
0.25 oz Willamette pellet hops @ 0 min
White Labs WLP051 California Ale V yeast
Nishan, be on notice... you've been Gastrotapped and we wish you luck in future brews.
|
|
|
Written by Ryan S.
|
|
Monday, 01 August 2011 07:32 |
|
Cheeses can be grouped into various types, styles or families. At Gastrotap we think of seven types that we find clear and simple to understand: Fresh, Bloomy, Semisoft, Washed, Firm, Hard, and Blue.
These types group cheeses that provide a consistent eating experience. Our types will help you find a cheese you like according to the following descriptions:
Fresh
Think: Young. Tart. Tangy. Lemony. Smooth. Moist. Creamy. No rind. Find: Fresh goat cheese ("Chevre), Mozzarella
Bloomy
Refers to the snowy, fluffy, "blooming" rind. Think: White. Buttery. Decadent. Pillowy. Fluffy. Rich. Mild to Mushroomy. Edible rind. Find: Brie, Camembert, Triple-Crèmes (Cremeux de Bourgogne, St. Andre)
Semi-soft
Think: Pliable. Earthy. Wet straw. Hay. Leaves. Melting. Find: Fontina, Garrotxa, Morbier, Tomme de Savoie
|
|
Written by Ryan S.
|
|
Tuesday, 16 August 2011 09:55 |
|
Description:
Saisons are a sturdy farmhouse ale that was traditionally brewed in the winter, to be consumed throughout the summer months. Not so long ago it was close to being an endangered style, but over recent years there's been a massive revival; especially in the US. They are also known as a "Belgian country beer". This is a very complex style; many are very fruity in the aroma and flavor. Look for earthy yeast tones, mild to moderate tartness. Lots of spice and with a medium bitterness. They tend to be semi-dry with many only having touch of sweetness. Average alcohol by volume (abv) range: 5.0-8.0%
Recipe From Mid-State Brew Crew, Mike Semich:
11 gallons:
8 lb Pale Malt
8 lb Pilsener Malt
4 lb Vienna
1 lb Flaked Soft White Wheat
1 lb Flaked oats
1 lb Honey (Sourwood)
At flame out:
1 oz Crushed Coriander
1 package Grains of Paradise, crushed
1 oz Bitter Orange peel
1 oz Sweet Orange peel
90 minute boil, total.
1.5 oz EKG's @ 75 minutes (5.5 AA, 19 IBU)
1.0 oz Hallertauer (NZ) @ 15 minutes (8.7 AA, 5 IBU)
1.0 oz Hallertauer (NZ) @ 1 minute (8.7 AA, 3.2 IBU)
Mash at 156 for 60, sparge water temp 173, 1.1 to 1 Water to grain ratio. (Total ~8 gallon mash volume)
Yeast: WYeast 3724, Belgian Saison. Pitch around 72, let rise to indoor room temp for better ester production. Controlled temps will minimize flavor. Try to keep it under 90 if you can or just let it run wild.
The yeast loves to stall out at about 1.020; just wait it out - Don't re-pitch.
|
|
|
|
|
|
|
Page 1 of 7 |
