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Archive for November, 2011

Brew #9: Cold Break Single Hop Simcoe Pale Ale

name Single Hop Simcoe Pale Ale
“style” American Pale Ale
IBU 50<>70
EBC <19
OG 1.056 BeerSmith 1055
FG 1.016
alc%vol 5.3
attenuation 71
brewing date 27-Oct-11
bottling date 10-Nov-11
days in primary 15
yeast US-05
brewing system Speidel Braumeister 20L
grain bill grain kg %
grain 1 Brewferm Kölsch malt kit 4.5 90.00%
grain 2 Pale Ale 0.2 4.00%
grain 3 Crystal 150 0.3 6.00%
total grain 5 100%
hop schedule hop gram minutes
hop1 Simcoe 12.2% 17 60
hop2 Simcoe 12.2% 25 20
hop3 Simcoe 12.2% 30 10
hop4 Simcoe 12.2% 30 5
total hop 102
mash schedule minutes degrees c
step 1 mash in 48
step 2 10 48
step 3 30 62
step 4 20 72
step 5 10 78
notes Protafloc tablet at 15 minutes –
break was all over the place,
not just on the bottom, but gravity
samples looked quite clear.
IBU says 70 on paper, no way.
Brewferm malt kit has some wheat
in it and possibly pilsner
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Categories: Brewing

Grandmother’s Meatballs

No soy sauce, no black pepper, no bread crumbs, no garlic, no chili, no milk, none of the ingredients that have bastardised the recipe for old-fashioned meatballs. Not Italian, not Greek, not even Swedish style, but good old grandmother’s Finnish meatballs. Here’s the recipe:

– 500g of mince meat (important to have at least 40% pork, max 60%, rest beef)

– 1 egg

– 1 or 2 teaspoon salt

– 1 onion pre-softened until translucent on the pan

– a bit less than half a teaspoon ground allspice

– 5 tablespoons wheat flour

Mix it all together, it will look quite dry which is how it should be. Make little patties and cover them in additional flour before frying on the pan, preferably in some butter which you paste over the meatballs as they cook and brown. The secret is the allspice.

Categories: Cooking