August 28, 2013

Spent Grain Sandwich Bread

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When you have leftover spent grains from that wonderful batch of home brew, here's exactly what you should do with it. Sure, you could throw it out, feed it to your pets, add it to your fertilizer, or make porridge with it. But that's not as much fun. So take a little time and make the tastiest spent grain bread ever. Enjoy!


Spent Grain Sandwich Bread

Yield: 1 loaf
Ingredients
  • 1 cup spent grain, drained
  • 300 g warm water
  • 200 g white flour
  • 200 g whole wheat flour
  • 25 g canola oil
  • 1 tsp salt
  • 2 tsp yeast
Cooking Directions
  1. In a stand mixer or large bowl, mix the water, spent grain, canola oil, and yeast.
  2. Let sit for 5 minutes.
  3. Add the salt and mix.
  4. Add the flour and mix until uniform. (The dough will be too wet to knead by hand.)
  5. Cover with a kitchen towel, plastic wrap, or foil for 2 hours. The dough will rise considerably and then flatten on top.
  6. Oil a loaf pan. Using either wet hands or by flouring the surface of the dough and your hands, fold the dough under itself inwards two to four times and place in the pan.
  7. Let rise until doubled, about 30-45 minutes.
  8. Bake at 350 F for 1 hour.
  9. Remove from oven and let sit in the pan for 5 minutes before removing from pan and let it cool on a rack. Do not cut into it until it has cooled completely.

August 21, 2013

Belgian White Ale (Wit) - Boil in a Bag

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For all you Boil in a Bag (BIAB) fanatics, here's a recipe I adapted from various others. BIAB is currently my favorite way to brew, and I can't recommend it enough. This Belgian white ale is delicious, probably the best beer I've ever brewed. As you can see, it's got great color and that thick head and long retention is due to the wheat.

It tastes like a better Hoegaarden or Blue Moon and a less-spiced Allagash White. Mellow and completely drinkable on any day of the year, especially a warm summer day. Next time, I may increase the ginger to give it a bit more kick. It's the kind of beer you dream of to quench your thirst and just want to relax. Enjoy!


Belgian White Ale (Wit) - Boil in a Bag

Yield: 5 gallons
Ingredients
  • 5 lbs Belgian pilsner 2-row
  • 3 lbs flaked wheat (unmalted)
  • 1 lb wheat malt
  • 0.6 oz Saaz hops (8.2% AA)
  • 3/4 oz coriander, broken with a rolling pin
  • 1/2 oz dried sweet orange
  • 1/4 oz dried bitter orange
  • 1 g ground ginger
  • 1 packet Belgian Witbier Yeast (Wyeast 3944)
  • 113 g corn sugar, for priming
Cooking Directions
  1. Line the kettle with the mesh bag. Heat 3 gallons of water to 160 F. Turn off burner.
  2. Slowly add the grist (crushed grain) to the mesh bag, immersed in the water. Stir well to mix, breaking up any clumps of grist.
  3. Mash at 152 °F for 75 minutes. Cover and let rest.
  4. While stirring, raise to 168 F. Hold for 10 minutes. Drain bag in fermenter bucket.
  5. Boil for 60 mins. Add all but 2 or 3 hops pellets at 60 mins, then the 2 or 3 pellets at knockout. Add coriander and orange peel at knockout.
  6. Cool the wort in ice bath in the sink to approximately 100 F.
  7. While the wort cools, sanitize the fermenting equipment – fermenter, lid, fermentation lock, hydrometer, etc – along with the yeast pack and a pair of scissors.
  8. Pour the cooled wort into your fermenter. Leave any thick sludge in the bottom of the kettle.
  9. Add cold water as needed to bring the volume to 5 gallons. Aerate the wort.
  10. Measure specific gravity of the wort with a hydrometer and record.
  11. Add yeast once the temperature of the wort is 78°F or lower (not warm to the touch). Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter.
  12. Seal the fermenter. Add approximately 1 tablespoon of water to the sanitized fermentation lock. Insert the lock into rubber stopper or lid, and seal the fermenter.
  13. Hold in primary fermenter for 14 days at 69 °F (21 °C).
  14. Bottling
  15. Boil corn sugar in 16 oz water. Pour into fermenter and gently mix. Wait 15 minutes then fill and cap bottles.
  16. Allow to carbonate and age for 14 days.

August 15, 2013

Baked Chicken Souvlaki

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Have a hankerin' for chicken souvlaki but no grill? Or is it winter and too damn cold out for such nonsense?

Then hurry on up and get your baked souvlaki on! Easier than the grill and just as good! Serve with some warm, soft pita bread and maybe a tzatziki sauce. Enjoy!

Baked Chicken Souvlaki

Yield: 6-8 servings
Ingredients
  • 2 lbs chicken breasts, cut into chunks
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried oregano
  • 1 onion, cuty into quarters
  • 1 bell peppers, cut into large pieces
Cooking Directions
  1. Place all ingredients into a zip lock bag. Shake to coat evenly. Allow to marinate for at least 2 hours.
  2. Dump contents into a baking dish, spreading evenly.
  3. Bake at 350 F for 45-60 minutes, until the chicken begins to turn golden brown.