Add the dry hop additions with three days left in the primary. Ferment at 68 ☏ (20 ☌) for 7 to 10 days or until final gravity is achieved. Chill the wort rapidly to 65 ☏ (18 ☌) and pitch the yeast. When the boil is finished, turn off the heat and add the flameout hop addition and allow to steep in the hot wort for 15 minutes. Boil for 60 minutes, adding the kettle hops and Whirlfloc tablet at the times indicated. Add the liquid and dried malt extracts then top off to 6 gallons (23 L). Place crushed grains in a muslin bag and steep in the hot water for 15 minutes. White Labs WLP007 (Dry English Ale) or Wyeast 1098 (British Ale) or Lallemand Nottingham yeast (0.68 kg) Munich dried malt extractĨ.5 AAU Apollo hops (0.5 oz./14 g at 17% alpha acids) (60 min.) (3 kg) Briess pale ale liquid malt extractġ.5 lbs. Add the dry hop additions with about three days left in the primary. Ferment in the primary at 68 ☏ (20 ☌) for 7 to 10 days or until final gravity is achieved. Boil for 60 minutes, adding the kettle hops and Whirlfloc tablet at the times indicated in the ingredients list. After the mash, recirculate then sparge with enough 168 ☏ (75 ☌) water to collect 6 gallons (23 L) of wort. Heat 5 gallons (19 L) strike water to 165 ☏ (74 ☌) in order to stabilize mash temperature at 152 ☏ (67 ☌) and hold for 90 minutes. White Labs WLP007 (Dry English Ale) or Wyeast 1098 (British Ale) or (0.45 kg) Briess caramel malt (20 °L)ġ lb. Serve in a bowl with plenty of the beer liquid and some crusty bread. ![]() ![]() Add the cold, unsalted butter, the grapefruit zest and juice, and the chopped tarragon.ĥ. Once the mussels are cooked, pour the homebrewed IPA into the pot and cook for an additional 2 to 3 minutes.Ĥ. Put a lid on the pot to cover and cook the mussels for 7 to 10 minutes or until all the mussel shellsģ. There will be a sound like making popcorn. Once the pot is hot, add all the mussels at once. Bring a 5-gallon (19-L) heavy-bottom pot to high heat with no oil. To check, squeeze shut any mussels that are open - if they stay closed they are still alive).Ģ. Clean the mussels (1 pound/1.8 kg per person) in the sink under cold running water and remove the beard (this is the stringy mass that the mussel attached itself to rocks or ropes in the ocean.) Make sure to discard any open or cracked mussels as they are most likely dead. (0.45 kg) cold, unsalted butter (cubed)ġ. (~0.7 L) IPA homebrew (see beer recipe below)ġ lb. Appetizer: Steamed IPA Mussels with Grapefruit and Tarragon (serves 4)Ģ4 oz. When making this recipe, It’s best to add highly aromatic notes - the herbs and zest - to the food just before serving, very similar to dry hopping, so the essential oils are enjoyed by your guests as opposed to releasing them in the kitchen. ![]() Mussels cook up very quickly, don’t take too much time to prep - and for seafood lovers, these are a treat! I use a Citra® IPA homebrew recipe and grapefruit zest and juice to accent the citrus notes and fresh tarragon to add an interesting herb aroma. Here is a menu for three courses - appetizer, entrée, and dessert - for a night around the holidays when you have a few houseguests to impress, and you want to show off some of your homebrewing skills. The holidays are the perfect time to celebrate and be thankful with friends and family. The Loveshack started off as Robbie Allen and a guitar, but after similar life experiences, the stars aligned for all three musicians to create together.“Oh there’s no place like home for the holidays…” Good old Perry Como had it right - especially if you are enjoying and cooking with homebrew. ![]() Brandon and Owen have been playing music together since high school. The Loveshack consists of Robbie Allen, Owen Quinn, and Brandon Lewis.
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