| A dark, full-bodied, roasty ale with a slight oatmeal note in the background. It has a slight roasted-grain flavor and aroma, like bitter chocolate, which helps dry the finish. A subtle earthy character makes this a beer perfect for the fall season and a crisp evening.
This beer would pair brilliantly with a Montreal spiced NY Strip. |
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Ingredients:
| 8 lbs |
2-row pale malt |
| 1 lb |
Flaked Oats |
| 8 oz |
Chocolate Malt |
| 4 oz |
Aromatic Malt |
| 4 oz |
Crystal 80L Malt |
| 8 oz |
Roasted Barley |
| |
Mashed at 153F – 78% Efficiency
|
Hops:
| 1.8 oz |
East Kent Goldings |
5.0% AA |
60 Minutes |
Yeast:
| WLP005 – British Ale Yeast |
Yield:
Stats:
| OG: 1.059 |
FG: 1.015 |
24.7 SRM |
33.7 IBU |
Ben Brouse Food & Drink, Homebrew, Recipes
| Is there anything better than a Franziskaner (no lemon!) on a summer day? Answer: YES – include an authentic soft pretzel with it. This is one of my fondest memories (Weissbier + soft pretzels) of the now defunct Baltimore Brewing Co. |
| We were sitting at home Saturday night after a busy day doing various activities. Decided to watch a taped episode of Food Networks Throwdown w/ Bobby Flay. Just happened to be about soft pretzels (history here). |
| One thing led to another and before you know it we were whipping out a batch of homemade pretzels (Yum!). Now we just need to find some authentic Bavarian mustard, not the silly crap they sell in stores around here. |
| Here is the recipe. These pretzels are firm on the outside and doughy on the inside. Look for these to make an appearance again. NOTE: be careful when you add the baking soda to boiling water. It creates quite a reaction. |
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Ben Brouse Food & Drink, Recipes
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