Posted on 09/19/2001 5:12:00 PM PDT by carlo3b
Grain Bill:
6 lbs. European 2 row Malt
3 lbs. Vienna Malt
1 Lb. Crystal Malt 20
1 lb. Carapils Malt
1 Lb. Wheat
.13 lb. Chocolate Malt
15 quarts of soft water for mash – in
For the best flavor use a triple Decoction Mash at:
109 degrees for 30 minutes
( Pull off 1/3 of the mash, heat to Boiling) and return to mash to raise temp to:
133 degrees for 45 minutes
( Pull off 1/3 of the mash, heat to Boiling) and return to mash to raise temp to:
155 degrees for 1 hour
Heat mash to 165 degrees and hold for 5 minutes then sparge to obtain 6.5 gallons of wort
Boil wort 90 minutes adding hops per the following schedule:
30 minutes - 1 oz. Tettnanger (4% alpha acid)
60 minutes – 1 oz Saaz (3% alpha acid)
75 Minutes – ½ oz Saaz (3% alpha acid)
85 Minutes – ½ oz. Saaz (3% alpha acid)
Rapid cool to 52 degrees and add a starter of Wyeast Munich Lager Yeast #2308.
Ferment at 52° F for two weeks. Rack to secondary and age cold (36° F) for six to eight weeks. Preform a diacetyl rest by allowing to temperature to rise to 65°for 3 days.
Krausen with ½ gallon Fresh wort, bottle, and condition at 46° F or below for four months.
Serve and Enjoy!
Red Potato Salad
Organic red potatoes
1/2 cup Dijon or Dusseldorf mustard
1/2 cup dry white vermouth
1/2 cup white wine vinegar
4 Tbsp extra virgin olive oil
1 yellow onion
2 stalks celery
2 tsp capers
1/2 cup chopped fresh parsley
Chopped fresh dill to taste
1/2 lb. green beans (optional)
1. Boil potatoes in their skins, covered, just until they can be easily pierced with a sharp knife.
2. Meanwhile, prepare dressing in a 16-ounce jar, combining mustard, vermouth, vinegar, olive oil, salt and pepper to taste; shake well.
3. Drain potatoes, let cool enough to handle, then peel and cut into thick slices in a large bowl.
4. Pour dressing over them while they are warm, tossing well.
5. Add chopped onion, sliced celery, capers, finely chopped parsely, dill and, if you like, other chopped vegetables (red bell pepper, radish).
6. Correct seasoning. Chill for 24 hours in the refrigerator.
7. If desired, lightly cooked fresh green beans are a good last-minute addition.
That is outstanding.....I've never tried it, but I will now, ..Thanks so much....MORE PLEASE!
|
There was a group of women in a Bible study, working on the book of Malachi. As they were studying chapter three, they came across verse three, which says: He will sit as a refiner and purifier of silver. This verse puzzled the women and they wondered what this statement meant about the character and nature of God. One of the women offered to find out about the process of refining silver and get back to the group at their next Bible study. That week, the woman called up a silver smith and made an appointment to watch him at work. She didn't mention anything about the reason for her interest in silver beyond her curiosity about the process of refining silver. As she watched the silver smith, he held a piece of silver over the fire and let it heat up. He explained that in refining silver, one needed to hold the silver in the middle of the fire where the flames were hottest as to burn away all the impurities. The woman thought about God holding us in such a hot spot -- then she thought again about the verse, that he sits as a refiner and purifier of silver. She asked the silver smith if it was true that he had to sit there in front of the fire the whole time the silver was being refined. The man answered that yes, he not only had to sit there holding the silver, but he had to keep his eye on the silver the entire time it was in the fire. If the silver were left even a moment too long in the flames, it would be destroyed. The woman was silent for a moment. Then she asked the silver smith, how do you know when the silver is fully refined? He smiled at her and answered, "Oh, that's easy - It's finished when I can see my image in it." |
5 medium potatoes
boiling water
1/2 tsp salt
2 Tbs butter
pepper to taste
1/2 cup sour cream
1 Tbs horseradish
2 tsp parsley, minced
Peel and quarter potatoes. Cook in boiling salted water in medium-sized saucepan until tender, drain. Mash adding 1 tbs butter and the pepper. Add sour cream, horseradish and parsley. Whip as for mashed potatoes. Place in serving bowl and top with butter.
1/2 lb lean beef
1.2 lb veal or lean beaf
1/2 lb lean pork
2 slices white bread
1/4 cup milk, beef broth or water
1/4 cup finely chopped onion
1 Tbs butter
2 beaten eggs
3 Tbs snipped parsley
1 1/4 tsp salt
1 tsp Worcestershire sauce
1/2 tsp lemon juice
1/4 tsp paprika
1/4 tsp ground nutmeg (optional)
5 cups vegetable or beef broth
3 Tbs all-purpose flour
2 Tbs snipped parsley
salt and pepper
hot cooked noodles or spaetzle
drained capers or chopped pickles (optional)
sour cream (optional)
anchovies, finely chopped (optional)
Have your butcher grind beef, veal and/or pork together twice (or buy ground beef, veal and pork and process together in food grinder).
In a small bowl soak bread in milk, broth or water and set aside.
In a small skillet cook onion in the butter until tender but not brown. Squeeze and discard any milk from bread.
In mixing bowl combine eggs, bread, onion mixture, parsley, salt, Worcestershire, peel juice, paprika and nutmeg. Add meat; mix well.
In a 4 1/2 Qt dutch over bring vegetable or beef broth to boiling. Meanwhile, with wet hands, shape meat mixture into 2-inch balls. Carefully drop into boiling broth. Return to boiling; reduce heat. Cover and simmer for 15 minutes or until no longer pink in center.
With a slotted spoon transfer the meatballs to serving bowl: keep warm. Measure and reserve 2 cups of the stock; discard any remaining stock.
In the dutch oven melt the 3 Tbs butter. Stir in flour. Add the 2 cups reserved stock all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Stir in the 2 Tbs parsley. Season with salt and pepper. Serve klops and gravy with noodles or spaetzle (and capers, sour cream and anchovies if you like).
Makes 6 servings.
1/2 cup water
1 large apple, peeled and coarsely chopped
1 lemon, halved
1/4 cup chopped onion
2 cloves garlic, finely chopped
1 Tbs cider vinegar
1 tsp caraway seed
4 juniper berries (in store's spice section).
4 whole black peppercorns
1 bay leaf
dash salt
dash pepper
2 Tbs butter or margarine
1 1/4 cups vegetable or chicken broth, or water
1 Tbs brown or granulated sugar
In 4 1/2 quart dutch oven or kettle combine cabbage, the 1/2 cup water, the apple, lemon, onion, garlic, vinegar and caraway seed. Tie juniper berries, whole black pepper and bay leaf in a 100% cotton bag; add to cabbage mixture with salt and pepper. Bring to boiling; reduce heat. Cook, uncovered, for 2 minutes. Cover and cook for 7 to 8 minutes more or until cabbage is tender. Remove lemon halves and spice bag.
Meanwhile, in a small saucepan, melt butter or margarine. Stir in flour till smooth. Add broth or water all at once... Cook and stir until thickened and bubbly. Add sugar. Cook and stir for 2 minutes more.
Pour thickened stock over cabbage; stir to combine. If desired, add more vinegar.
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