French Toast

>> Sunday, October 15, 2017

Time for a food post.  This is my favorite French toast recipe and it's based on Alton Brown's French Toast Recipe. I like to use Harmon's Challah bread or their White Chocolate Pecan bread.  Challah is probably closer to traditional French toast, but the White Chocolate Pecan is really good too.

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
A pinch of nutmeg
Bread, about 8 slices
4 tablespoons butter 

Preheat oven to 375F. Combine half-and-half, eggs, honey, salt, cinnamon, vanilla, and nutmeg in a medium bowl and whisk to combine. The cinnamon has a tendency to float on top...don't worry if this happens, just mix it enough that there isn't any huge clumps. 

Dip slices into mixture and let it soak for up to 30 seconds per side (I usually do about 10 seconds). Place bread on a cooling rack over a cookie sheet and allow them to "drip dry" for about a minute. Melt 1T of butter over medium to medium-low heat and cook toast 2-3 minutes per side, until golden brown. Transfer to the oven and bake for an additional five minutes, then serve with butter and maple syrup. Repeat until all slices are cooked.


Big Bad Barrel #4

>> Monday, August 07, 2017

I brewed a beer for our club barrel yesterday. This is intended to be a clone of Hill Farmstead's Mimosa. This is a 10 gallon recipe with a target OG of 1.077. I'll do the primary at home then it will go into the barrel for extended aging/souring.

16.0# 14oz Avangard Pilsner
7.0# 12oz Flaked Wheat (or equivalent raw wheat)
1.0# 4.8oz Vienna Malt
56g Aged hops (60 min)
Wyeast Nutrient
Brettanomyces Claussenii
TBD dry hop with Citra and Galaxy - before packaging
18g Fresh tangerine zest - before packaging

Mash at 160F, 90 minute boil, ferment at room temp

Water: Nothing fancy, carbon filtered tap water diluted with distilled at a ratio of 4.5:1.

Brewing Notes
Gravity came in a bit low at 1.070. No other issues

Update 8/8/2017
I got started on the yeast starter a little late, so I didn't pitch the yeast until about 24 hours after filling the fermenters (so last night). There seemed to be some acetic character in the starter which isn't unheard of when brett is exposed to lots of oxygen. I decanted as much starter liquid as possible then split the remainder between the two fermenters. Some people report longer lag times with brett, but I've also seen some of it take off like crazy (e.g. Inland Island Brett Barrel Yeast III). This morning I'm seeing positive pressure in the airlock so hopefully I'll see more active signs of fermentation by tonight.

Update 8/9/2017
Things didn't look much different last night when I got home from work; just positive pressure in the airlock. However, this morning there's a nice 3/8" if krausen in both fermenters.


Luptastic DIPA

>> Sunday, July 23, 2017

DIPA time again. This is the second beer in my back to back brew sessions today, and as such, it's a shorter post. Here's the recipe as I'm brewing it.

6# 5 oz Great Western California Select 2-row
3 oz Crisp Crystal 60
2 oz Gambrinus Honey Malt
0.33# Corn sugar (10 min)
16g Hop Hash (mash hops)
1.5ml Hop extract (60 min)
20g Hop blend (20 minutes) - The hop blend consists of 5g of each of the following: Amarillo, Citra, Mosaic, and Galaxy pellets)
20g Galaxy (10 min)
Yeast Nutrient
30g Lupulin powder blend (0 min) -10g each of Citra, Mosaic, and Simcoe
30g Galaxy (Dry hop)
15g Amarillo (Dry hop)
15g Mosaic (Dry hop)
15g Simcoe (Dry hop)

Mash at 150F, 90 min boil, ferment at 64F.

Water Profile - Tasty's

Brew Notes
So...I had some issues here. I pulled a bonehead move and left the ball valve open on my BK while I was running off the mash. I ended up losing about 2.25 quarts on the garage floor. I debated doing another mash, but ended up adding some DME and RO water to bring the pre-boil gravity up where I needed it to be. The beer should still turn out ok, but no question it won't be exactly as it would have been without the mishap.

Update 8/12/2017
Dry hops were added today.

Update 8/19/2017
This beer got kegged today. It also got an experimental treatment with a new piece of equipment, a Blichmann QuickCarb. I added 1.3g of Citra, Mosaic, and Simcoe CryoHops while carbing.

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