Brewnotes » Recipes

Belgian Wit

Ben Brouse — Fri, 26 Aug 2011 21:51:11 +0000

This brew has been in the works for quite some time. It is for my neighbor, Dick, who is a pretty zany guy. When we moved in, I started getting him hooked onto “better” beverages. It has been both fun and entertaining.

Lately, one of Dick’s favorite beers is Hoegaarden; aka, that refreshing orange-flavored beer. This was a special batch as he was able to join me for the brew session (#53). It is really just Jamil’s recipe but I tuned it a little for my system.

Chocolate Stout Bread Pudding

Ben Brouse — Mon, 20 Dec 2010 01:39:02 +0000

We went to a party last night where it’s always fun to bring a dish. This was a real winner! The author calls it a cake, but it is really bread pudding.

Guinness + eggs + cream + sugar + chocolate = Delicious!

Recipe here.

Oatmeal Stout

Ben Brouse — Mon, 12 Oct 2009 22:40:16 +0000

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.

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:

5 Gallons

Stats:

OG: 1.059

FG: 1.015

24.7 SRM

33.7 IBU

Homemade Bavarian Style Pretzels

Ben Brouse — Mon, 20 Jul 2009 12:55:15 +0000

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.