Posted on 08/10/2012 3:31:12 PM PDT by Red_Devil 232
Good afternoon/evening FReepers. Yep, it is Beer Thirty Time Once Again!
Happiness is a bubbling airlock!
BEER
Good evening/afternoon brewers and winemakers. Last week one of our members mentioned an article by Steve Bader Boil the hops, not the malt extract. This method is known as Late Extract Addition. In this method you add 75-85% malt extract at the end of the boil. There are several reasons to use the late extract brewing method. One is reducing over-caramelization. The beer will turn out lighter, which can be difficult to do otherwise with extract beers. It can also reduce scorched malt flavors that can result from brewing high-gravity beers, or boiling the wort in a small brewpot, where the wort is more concentrated and susceptible to scorching. This method also increases hop utilization and many brewers choose to use about 20% less bittering hops to compensate for the increased hop utilization. This saves you hops!
Oops. I apologize for tardiness.
Pan sear chicken breasts. Remove from pan.
Hearty Brown Ale Sauce
1 tbsp. vegetable oil
1/2 onion, sliced thin
Salt
3/4 cup low-soldium chicken broth
1/2 cup brown ale
1 tsp. dried thyme (2 tsp. fresh)
1 tsp. brown sugar
1 bay leaf
3 tbsp. unsalted butter, cut into 3 pieces and chilled
1/2 tsp. cider vinegar
Pepper
Add oil to skillet; heat at medium high until shimmering. Add onion and 1/4 tsp. salt and cook until softened (about 3 min.). Stir in broth, ale, thyme, brown sugar, and bay leaf, scraping up any browned bits. Simmer until thickened, about 8 min. Stir in any accumulated chicken juice. Turn heat to low, and stir in butter, one piece at a time. Off heat, remove bay leaf and stir in salt and pepper to taste.
Source: America’s Test Kitchen Family Cookbook, Revised Edition, 2006 (My husband’s go-to cookbook—an incredible resource—highly recommended!).
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