Cookbook

Recipes

• Entrees
  • Broccoli Alfredo Rice
  • Broccoli Cheese Casserole
  • Cajun Rice
  • Kristens Chili Mac Casserole
  • Kristen Carbonara
  • Louisiana Shrimp
  • Nick’s Cheesy, Spicy, ???
  • Nick’s Lemon Pepper Chicken
  • Nick’s One Pot Broccoli Pasta
  • Nick’s Teriyaki Alfredo
  • Spicy Shrimp Noodle Soup
• Treats
  • Sons of Norway Lefse

Other

• Brewing
  • Terminology
  • Supplies & Equipment
  • Cleaning
  • To-Do
  • Flamingos & Fronds IPA
  • We Like Space Haze DIPA

Summary

Broccoli Alfredo Rice

Original recipe: https://themccallumsshamrockpatch.com/wprm_print/17044

Ingredients

• 3 cups Chicken stock organic (or 1½ cup cream of chicken soup + 1½ cup water)
• 1lb Jimmy Dean spicy sausage or 1lb Kielbosa
• 2 cups Short-grain organic, washed, sorted
• 1 tablespoon virgin olive oil organic
• 1 tablespoon basil chopped (or ½ tablespoon dried basil)
• Kosher salt to own taste
• black pepper to own taste
• 2 tablespoons Unsalted butter
• 1 medium yellow onion diced
• 3-5 cloves garlic minced
• 1 head Organic fresh or frozen broccoli cut in bite-sized pieces
• 2½ cups Homemade or Pre-made Alfredo sauce
• ½ cup Quality grated Parmesan Cheese
• 1 pinch Hot pepper flakes optional

Instructions

1. Wash and pre-sort the short-grain organic rice
2. Put the organic short-grain rice and measured stock into a large flat-bottomed pot with a tight-fitting lid on high heat Add 1 tablespoon olive oil, basil, kosher salt, freshly ground black pepper to the pot at this time. Stir a few times, cook for about 4 minutes on high heat before reducing heat to low. Cook for about 10 minutes. Do not remove the lid.
3. Meanwhile, place medium skillet on medium heat, add 2 tablespoons of butter, once melted add the diced yellow onion, cook 3-4 minutes before adding minced garlic. Cook for another 1-2 minutes. Remove from the heat.
4. At this time add the fresh organic broccoli, sauteed onions, and garlic to the large flat-bottomed pot. Add meat. Add the Alfredo sauce, and lightly stir till ingredients are combined. It should be creamy looking but not too runny. Let cook on lowest heat setting covered with a tight-fitting lid until the broccoli is firm but tender and the rice is completely cooked about 6-8 minutes.
5. Add the grated Parmesan Cheese and stir the rice mixture, careful not to break down the rice grains. Serve while hot with a few optional pepper flakes

Broccoli Cheese Casserole

• Original Recipe 1
• Original Recipe 2

Ingredients

• 2 lbs. Broccoli Florets
• 1 can Cream of Mushroom Soup (26 oz.)
• 1 C. French Onion Dip (refrigerated; sour cream-based)
• 12 oz. Crispy Fried Onions
• 2 C. Cheddar Cheese (shredded)
• 1 tsp. Black Pepper (ground)
• 1 C. Milk

Instructions

1. Preheat oven to 350F
2. Combine almost everything in a large mixing bowl (use only 1/2 of the cheese and fried onion)
3. Lightly coat baking dish with cooking spray and spread mixture evenly
4. Bake 25 mins.
5. Add remaining cheese and fried onions
6. Bake 5-10 mins. or until cheese is bubbly and onions are golden brown

Cajun Rice

Time:

• Preparation: 30 min.
• Cooking: 30 min.

Ingredients

• 1 lb. Andouille Sausage (sliced)
• 1 Yellow Onion (diced)
• 1 Bell Pepper (diced)
• 3 Cloves Garlic (minced)
• 1 Can Red Beans (drained)
• 2 Tbsp. Butter
• 1.5 C. Zatarain’s Long Grain Rice (dry)
• 3 C. Chicken Broth
• 3 tsp. Tony Cachere’s Creole Seasoning
• 1 tsp. Paprika
• 1/2 tsp. Thyme
• 1/2 tsp. Pepper
• 1/2 tsp. Salt
• 1 Bay Leaf
• Olive Oil

Instructions

1. In a medium pot, fry Andouille sausage in olive oil over medium-high heat until nice and crispy
2. Remove sausage to a bowl once
3. Fry onion, bell pepper, and garlic until slightly tender
4. Remove veggies to the same bowl
5. Fry beans by themselves until slightly tender
6. Remove beans to the same bowl
7. Add chicken broth and stir until the pot is deglazed
8. Add the butter, seasonings, and bay leaf and bring to a boil
9. Reduce heat and add the rice
10. Cover the pot and cook until the rice is done (20 min.)
11. Let the cooked rice rest until it’s a bit more firm (5-10 min.)
12. Combine the ingredients from the bowl with the rice
13. Serve after the rice has rehydrated the sausage

Sources

• The Anthony Kitchen
• Reddit Post by u/Ti2m on r/instapot

Kristen’s Chili Mac Casserole

Original Recipe

Ingredients

• 1 lb. Cavatappi Noodles
• 2 lbs. Taco Seasoned Ground Turkey
• 1 can (15 oz.) Diced Tomatoes (undrained)
• 1 can (10 oz.) Diced Tomatoes with Green Chiles (undrained)
• 1 can (6 oz.) Tomato Paste
• 1 can (16 oz.) Chili Beans (undrained)
• 2 C. Shredded Monterey Jack
• 1 Large Yellow Onion
• 1 Bell Pepper
• 8 Cloves Garlic
• 2 pkgs. (2 oz.) Chili Seasoning Mix
• 1.5 Tbsp. Salt

Instructions

1. Preheat oven to 375F and coat 9x13 baking dish with cooking spray.
2. In a large pot, cook pasta al dente. Drain and cover for later.
3. In a pan, slightly cook meat and veggies.
4. Add contents of pan to noodles and combine with everything else.
5. Spread into the baking dish and top with cheese.
6. Cover with foil and bake for 30 minutes.
7. Remove foil and bake for another 5 minutes.
8. Broil for another 2 minutes.
9. Let sit for 15 minutes before serving

Kristen’s Karbonara

1. Prepare

• Combine:
  • 4 full eggs + 4 yolks
  • 2/3 cup Parmesan
• Boil:
  • 1 lb spaghetti
• Fry:
  • 2 tsp olive oil (or 2 tbsp butter)
  • 1 onion; chopped
  • 3 clove garlic
  • 4 oz bacon; diced + [4 cups shredded chicken]

2. Add to frying pan:

• Cooked pasta
• Egg mixture
• Salt (to taste)
• Pepper (to taste)
• Basil (1/4 cup dried or 1/2 cup fresh)
• Italian Parsley (1/4 cup dried or 1/2 cup fresh)

5. Combine until eggs are cooked
6. Add more parmesan to taste

Louisiana Shrimp

Time:

• Preparation: ??? min.
• Cooking: ??? min.

Ingredients

• 1 lb. Shrimp (peeled & deveined)
• 1/2 lb. Andouille Sausage (diced)
• 1 lb. Linguine Pasta (cooked)
• 1 Yellow Onion (diced)
• 4 Cloves Garlic (minced)
• 2 Tbsp. Butter
• 1/2 C. Heavy Cream
• 1 C. Seafood Stock
• (???) White Cooking Wine
• 1 Tbsp. Worcestershire
• (???) Cajun Seasoning
• 3 Tbsp. Parsley
• 1 Tbsp. Basil
• 1 Tbsp. Thyme (chopped)
• 1 tsp. Paprika
• 2 Bay Leaves
• Flour
• Shredded Parmesan
• Salt
• Pepper

Instructions

1. In a sauce pan, add olive oil over medium-high heat
2. Fry sausage until crispy, remove and drain on paper towls, then set aside
3. Add butter and wine and bring to a simmer over medium-high heat
4. Add onion and cook until slightly tender
5. Add garlic and cook for 2 min.
6. Add shrimp and season with cajun seasoning
7. Flip the shrimp when pink on one side and cook for 1 more min.
8. Scoop shrimp out of pan and set aside, leaving the liquid in the pan
9. Add heavy cream, seafood stock, worcestershire, basil, parsley, thyme, paprika, and bay leaves. Add salt and pepper to taste
10. Bring to a simmer and whisk in small sprinkles of flour until the sauce thickens
11. Lower heat to medium-low add toss the shrimp in sauce
12. Add the sausage back
13. Combine with cooked pasta and add parmesan to taste

Sources

• Rachael Ray
• Reddit Post by u/Motor_River9417 on r/tonightsdinner

Nick’s One-Pot, Cheesy, Spicy ???

Ingredients

• 1lb Rotini noodles
• 10 oz. Mozzarella
• Veggies:
  • 1 Onion
  • 5 cloves of Garlic
  • 10 oz. Broccoli Flourettes
• Broth:
  • 4 cups of water
  • 8 tsp. chicken broth base
• Meat:
  • 14 oz. Kielbosa
  • 1 lb. Spicy Jimmy Dean’s sausage
• Seasonings:
  • ~1 tbsp. Ground Tumeric
  • ~1/2 tbsp. Ground Cumin
  • ~1 tbsb. Ground Cinnamon
  • ~3/4 tbsp. Mint
  • ~1/2 tbsp. Thyme
  • 1 1/2 tbsp. Red Pepper Flakes
• Sauces:
  • 10 tbsp. Soy Sauce
  • 8 tbsp. Worschesire Sauce

Instructions

1. Add olive oil (generously) to large pot
2. Fry onions & garlic
3. Add Jimmy Dean’s sausage
4. Add chopped up Kielbosa & Broccoli
5. Add seasonings & sauces
6. Simmer
7. Add noodles and broth
8. Simmer
9. Cover and simmer on low heat for 25 minutes(???)
10. Once noodles are cooked, add cheese & stir

Nick’s Lemon Pepper Chicken

(Original Recipe)

Ingredients

• Chicken:
  • 1.5(-ish) lbs. Chicken thighs (cubed or whole)
  • 4 Tbsp. Lemon Pepper Seasoning
  • 1/2 C. Flour
• Sauce:
  • 1 Onion (thick slices)
  • 1 Med. Head Broccoli
  • 2 tsp. Olive Oil
  • 2 Tbsp. Butter
  • 1 Head Garlic (crushed)
  • 1.5 C. Chicken Stock (use broth base powder/cubes)
  • 2.5 tsp. Lemon Pepper Seasoning
  • 1/2 C. Heavy Whipping Cream
  • 1/2 C. Shredded Cheese (any kind)
  • 6 oz. Lemon Juice
• Garnish:
  • 1 Large lemon (or 2 med. limes) (sliced)
  • Parsley
• 1 lb. Spaghetti noodles (or some white rice?)¹

Instructions

1. Prepare Chicken:
   1. Preheat oven to 375F
   2. Mix lemon pepper with flour in a mixing bowl
   3. Save some of the seasoning for later
   4. Cover chicken in seasoning
   5. In a pan on medium heat, add ~3 Tbsp. olive oil
   6. Add chicken to pan and cook for ~5 min.
   7. Turn chicken and sprinkle remaining coating onto chicken
   8. Cook for ~4 min.
   9. Move chicken to baking tray and bake for ~20 min.
2. Prepare Sauce: (possibly reusing the same pan)
   1. Add olive oil and butter on medium heat until butter melts
   2. Add onion and cook until almost soft
   3. Add broccoli and cook until almost done
   4. Add garlic and cook for ~30 seconds
   5. Add chicken stock and lemon pepper seasoning; bring to a boil
   6. Add heavy whipping cream and bring to a boil again
   7. Add shredded cheese and melt
   8. Reduce heat to a simmer and stir until sauce is smooth
   9. Remove from heat
   10. Add lemon juice and parsley; combine
   11. Cover the sauce if chicken is not done
3. Once chicken is done, add to sauce
4. Serve with lemon/lime or add to sauce as well

Nick’s One-Pot Broccoli Pasta

(Original Recipe)

Ingredients

• 1lb Spicy Italian Sausage Links (casings removed)

  or Jimmy Dean Hot Sausage (tube)

• 1lb Broccoli Florets

• 1 lb. Rotini (or Rigatoni) Pasta

• 1 Large Onion (chopped)

• 5 Cloves of Garlic

• 4 C. Chicken Stock

  Substitution (suggested):

  • 2 C. Cream of Chicken Soup
  • 2 C. Water

• 1/2 C. Grated Parmesan Cheese

• 1/4 C. Fresh Parsley (chopped)

• 2 tsp. Red Pepper Flakes

• 1 tsp. Salt

• Olive Oil

Instructions

1. Fry sausage in a bit of olive oil until brown (should be broken into smaller chunks)
2. Add onion and cook until soft
3. Add garlic
4. Add 1lb broccoli florets and cook until tender
5. Combine red pepper flakes & salt
6. Mix with pasta
7. Mix with chicken stock
8. Once simmering, add Parmesan cheese and parsley
9. Stir before covering and cook 10-12 min.

Nick’s Teriyaki Alfredo

Ingredients

• 16 Oz. Spicy Italian Sausage (thick slices/cut in halves)
• 1 Yellow Onion (thick slices)
• 1/2+ Lb. Fresh Broccoli Florets
• 2 tsp. Salt
• 6 Cloves Garlic
• ~1/4 C. Teriyaki Sauce
• 16 Oz. Alfredo Sauce
• 12 Oz. Wide Egg Noodles
• 1 Tbsp. Fresh Parsley

Instructions

1. Fry sausage in some olive oil
2. Once sausage is half-way cooked, add onion
3. (Now is about the time you should start on the noodles)
4. Once onion is half-way cooked, add broccoli & salt
5. Once broccoli is mostly cooked, add garlic
6. After ~1 min., add teriyaki and alfredo; turn to low temp.
7. Strain egg noodles when done and add back to pot
8. Add the sauce and parsley to the pot
9. Serve warm

Spicy Shrimp Noodle Soup

(Original Recipe)

Time:

• Preparation: 30 min.
• Cooking: 1 hour

Ingredients

Shrimp Stock

• 1 lb. Shrimp (peeled, deveined)
• 4 T. butter
• 1 Onion (yellow)
• 10 Cloves Garlic (roughly chopped)
• 2 T. Ginger (ground)
• 8 C. Chicken Stock
• Salt & Pepper to taste

Shrimp Noodles

• 16 oz. Spaghetti
• 3 t. Sesame Oil
• 1 t. Vegetable Oil (or another neutral oil)
• 1/2 Onion (yellow)
• 1/2 T. Red Pepper Flakes
• ~1/2 T. (?) Old Bay
• 12 oz. Broccoli florets
• Salt & Pepper to taste

Instructions

Shrimp Stock

1. Melt butter into soup pot over medium heat.
2. Once melted and frothy, add onion, ginger, garlic, salt & pepper
3. Stir occasionally for 5-7 min.
4. Add chicken stock to the pot
5. Bring to a boil
6. Reduce heat to a simmer and cook for 20 min.
7. Add shrimp and continue simmering until shrimp is cooked

Shrimp Noodles

1. In another pot, cook noodles
2. Set noodles aside (coat in oil to prevent them from drying)
3. Over medium heat, add sesame oil and vegetable oil
4. Add onion and cook until soft
5. Add broccoli and seasonings and cook until broccoli is done (but not soft)
6. Combine with the completed Shrimp Stock over heat
7. Adjust seasoning combination as needed

Serving

• Divide pasta between bowls
• Ladle stock on top

Treats

Lefse (Sons of Norway)

Time: 2 days

Ingredients

• 5 lbs. Potatoes
• 12 tbsp. Butter
• 4 tbsp. Half & Half
• 3 C. Flour
• 2 tsp. Salt
• 3 tbsp. Sugar

Instructions

Prepare potatoes (1 day):

1. Peel and boil potatoes
2. Rice the potatoes and let cool in a refrigerator overnight

Prepare patties (approx. 1 hr):

1. Melt together the butter with half & half
2. In a separate bowl, combine flour, salt, and sugar
3. Knead potatoes, butter/half & half, and dry ingredients until mixed (usually, knead 10-15 times)
4. Using a 1/3 C. measuring cup, scoop out and pat together into a smooth patty (make sure there are no cracks on the edges)
5. Store in refrigerator until you need them (or at least half an hour)

Make the Lefse:

1. Heat grittle to 500 degrees

2. Flour a surface

3. Roll patty out as thin as possible without falling apart (usually until semi-translucent)

4. Using a Lefse stick, carefully lift and place on a grittle

5. Flip Lefse once light brown spots start to appear (usually about 3 minutes)

6. Cook the other side for approx. 2 more minutes or when light brown spots appear

7. Move finished Lefse to a plate and cover with a dish towel while you are finishing the rest

   Note: while working, if the edges of any finished Lefse seem dry, lightly moisten the edges with your fingers.

Original Recipe

Brewing

Terminology

Time: Kettle addition times are usually measured in terms of minutes remaining in the boil.

• Lag Time: Amount of time between when the yeast is added to the wort and when it starts showing active fermentation (when you start seeing bubbles in the air lock).
• Pitching: The act of adding yeast to the wort. Namely, you often measure the temperature of the wort at which you pitch the yeast.

Temperatures

• 185F: Max temperature to add whirlpool hops
• 170F: Good lower boundary for keeping the beer sterile
• 160F: Point at which beer becomes at risk of contamination
• 130F: Able to transfer wort to fermenter
• 80F: Max temperature for adding yeast
• 70F: Good temperature for fermentation

Partial vs. Full Boil

A partial boil is where you boil 2-3 gallons and then supplement it in the carboy with cold tap water until it reaches 5 gallons.

A full boil is where you boil 5.5 - 6 gallons¹ (or even 7.5+ gallons) and you add no tap water in the carboy. This reduces the risk of contamination but is much harder to cool. It often requires a wort chiller.

Supplies & Equipment Checklist

Checklist

Restock

• Ingredient Kit
• Brewer Yeast
• Bottle Caps
• Sanitizer
  • Star San
  • BTF Iodophor Sanitizer
• Cleaning Tablets
  • CraftMeister Keg & Carboy Cleaning Tablets
• [~] Clarifier Tablets
  • BrewMaster Whirlfloc Clarifier
• Bottles (48 12 oz., non-twist)
• Corn sugar for bottling

Day Before Brew Day

• Sanitizer (Star San)
• Cleaning Tablets
• Bottling Bucket (6 gallon)
• Brewing Kettle (6 gallon)
• Jug (1 gallon) for measuring water
• Spray bottle for sanitizer
• Mixing spoon
• Funnels (for filling hop bags and other stuff)
• Mesh bags (x3)
• Carboy (Fermonster)
  • Air lock
  • Stopper
• Vinyl Tubing
• Thermometer
• Hydrometer
• Hydrometer Jar

Brew Day

• Ingredient Kit
• Brewers Yeast

Day After Brew Day

• Bottle Brush

Bottling

• Bottle Brush
• Bottle Filler
• Bottle Capper
• Bottle Caps
• Bottles (48 12 oz., non-twist)

Cleaning

Sanitizers

Star San Acid-Based Sanitizer

• Works very well!
• Foam helps increase coverage
• No-rinse
• Reusable

BTF Iodophor Sanitizer (Titratable Iodine)

• No-rinse at 12.5 PPM for brewing

  1:10 sanitizer (oz.) to water (gallon) ratio (1/2 oz. sanitizer per 5 gallons, 1 tsp. sanitizer per 1.5 gallons).

• 2 min. contact time, air dry (at least 10 min.)

• Non-corrosive and safe for skin and hands

• Will stain clothes!

• Light sensitive! (store in opaque #2 HDPE bucket with lid)

• Reusable as long as the solution is still orange/amber¹

Others

• PBW is supposedly a favorite
• Supposedly you can be real cheap and use Oxiclean²

Carboy

1. Wash off particulate. If possible, use a jet of water like from a bottle washer attached to a faucet. Otherwise, soak with water that is less than 125F and agitate (to quote a pamphlet I received from “The Vintage Shop”, “remember you are sanitizing, not sterilizing”). If absolutely necessary, use a soft non-abrasive cloth to gently rub it off. Be careful to not scratch the inner surface!
2. Fill your sanitizer bucket with warm water (less than 125F). Transfer to the carboy
3. Add sanitizer and stir

4. Agitate to get every surface wet. Surfaces don’t have to be submerged the whole time to be sanitized³
5. After the required amount of time, transfer back to sanitizer bucket
6. Let carboy air dry

Other Stuff

Fill a spray bottle with some sanitizer. This is useful for spraying equipment as needed and for spraying your hands before handling ingredients (such as when dry hopping).

Soap & Water

• Everything except carboy unless absolutely necessary

Boil

• Hop bags
• Bottle caps (when needed)

Immerse in sanitizer

• Everything else (after washing of course)

To-Do

• Make a carboy cleaner like this

Flamingos & Fronds IPA

Name: Syttende maIPA / Kristen’s 1st Annual IPA

• Kit
  • Type: LME
  • SRM: 3-5
  • IBU’s: 30
  • Est. ABV: 6.5%
• Boil Time: 90 min.
• Boil Type: Full Boil

Before brew day

Purchase equipment:

• Distilled water (grocery store)
• Water bottles for cooling (grocery store)
• Aluminum foil (grocery store)
• Transparent beer bottles for monitoring carbonation (eg. Bud Lite Lime)
• Sanitizer (Star San Acid Sanitizer)
• Cleaning tablets (CraftMeister Keg & Carboy Cleaning Tablets)
• Clarifier tablet (Whirlfloc)
• Bottle Caps
• Carbonation drops (Coopers)
• Brewer’s yeast (CellarScience CALI Dry Yeast)
• Pipettes

Tasks:

• Gather bottles (at least 48 mostly-opaque, 12 oz., non-twist bottles)

Day before brew day

• Gather supplies
  • Refractometer
  • Water bottles
  • Bottling Bucket (6 gallon)
  • Aluminum foil
  • Brewing Kettle (6 gallon)
  • Large tub (for chilling wort and fermenter ice bath)
  • Jug (1 gallon) for measuring water
  • Sanitizer
  • Pipettes
  • Spray bottle for sanitizer
  • Mixing spoon
  • Funnels (for filling hop bags and other stuff)
  • Mesh bags (x3)
    • Extra long (1ft.) twist ties (x3), since mesh bag strings got too old
  • Carboy (Fermonster)
    • Air lock
    • Stopper
  • Vinyl Tubing
  • Thermometer
  • Bottle Brush
  • Bottle tree
  • Bottle filler
  • Bottle Capper
  • Cup for yeast
  • Pen (red) and pencil
• Calibrate with distilled water
• Put 12+ water bottles in freezer

Morning of brew day

Gather ingredients:

• Brewer’s yeast (from refrigerator)
• 10 lbs. LME (from refrigerator)
• 8 oz. Mosaic hops (from freezer)
• Clarifier tablet (from freezer)

Tasks:

• Create sanitizer solution in bottling bucket

  [!NOTE] For Star San Acid Sanitizer use 28 mL per 5 gallons.

• Fill spray bottle with sanitizer solution

• Place gear in sanitizer

• Place LME bags in kettle and fill with water close to the brim. Remove LME bags and use 1 gallon jug to measure volume of remaining water (should be around 5 gallons).

  Water for kettle: ____________ gallons

Boil

• Record brew date

  Brew date: ____/____/________

• Add water to the kettle and turn on heat

  Time: _____:_____ ___

• Heat the water to a boil (#9 on range dial)

  Time: _____:_____ ___

• Turn off the heat

• Stir in the 7 lbs. Liquid Malt Extract (LME)

  Time: _____:_____ ___

• Bring back to a boil (#9 on range dial)

• 90 min: Boil for 60 min., stirring at most every 10 min.

  Start boil: _____:_____ ___

  End boil: _____:_____ ___

• 45 min: Add bittering hops (1 oz. Mosaic hops) in mesh bag

  These hops transfer bittering agents rather than flavor, as hop oils evaporate quickly at higher temperatures.

  Bittering hops added: _____:_____ ___

• 35 min: Add clarifier tablet

  This clears the beer by attaching to protein molecules which become heavy and fall out of solution.

• 30 min: Pause timer lower temperature to around 180F (#1 on range dial; a low, rolling boil)

  The temperature must remain above 170F to keep the wort sterile, but it should be below 190F. This ensures convection and keeps the wort flowing. Higher temperatures help extract more bitterness, while lower temperatures extract more aromas and flavors.

  Note: do not cover the pot, as this keeps off-flavors like DMS (dimethyl sulfide) in the wort. Additionally, the temperature differential also helps retain convection. (tips).

  Began cooling: _____:_____ ___

• 30 min: Resume timer and add whirlpool hops (1 oz. Mosaic hops) in mesh bag. Stir vigorously for about 2 min. to create the whirlpool effect. Then stir about every 10 min..

  These hops flavor without bitterness, since the temperature should be beneath the evaporation temperature of the hop oils.

  Whirlpool hops added: _____:_____ ___

• 0 min: Remove from heat, remove hop bags, and cover

  Whirlpool hops added: _____:_____ ___

Pitching

Yeast parameters

• Plug a sink and place covered pot in it
• Fill sink with water and add frozen bottles
• When the temperature drops below 130F, transfer wort to the carboy by siphoning it out with a sanitized tube. Make sure the tube does not reach the bottom of the pot to prevent the sediment from the bottom from being sucked up.

• Seal the carboy with its stopper

• Prepare ice bath with frozen water bottles in a dark spot with regulated temperature

• Move carboy to ice bath and add frozen water bottles

• Record the initial volume in the fermenter

  Initial volume: _____________ gallons

• Warm a cup of distilled water to 85-95F in a microwave

• Sprinkle CellarScience CALI Dry Yeast (American Ale) into the cup (do not stir!)

• Cover with foil and let yeast sit for 20 min.

• Swirl yeast

• Wait for wort to reach 70-80F

• Add small amounts of wort to yeast cup to adjust to within 10F of wort temperature before pitching

• Sanitize a large spoon

• Use spoon to mix the wort

  This helps introduce air (which is good right now), and it also makes the temperature distribution more even, which allows for a more accurate OG reading.

• Sanitize a pipette

• Use pipette to sample the wort. Record the original gravity using refractometer.

  Note: if your boil-off rate was too high and the OG is decently higher than the estimated value, you can add cold distilled water to increase volume if you want. Use a dilution calculator.

  Original gravity: ________ (est. 1.060 - 1.065)

• Pitch the yeast

  Lag time (start): ____/____/______ ____:____ ____

  Temp. of wort at pitch: ______ F

• Calculate boil-off percentage

  Boil-off: ______ %

Fermentation

• Day 0: let ferment at around 68F

  Date: ____/____/______

• Monitor the air lock and record the total lag time when you see fermentation.

  Note that lag time can take 3-4 hours or 1-2 days

  Lag time (end): ____/____/______ ____:____ ____

  Lag time: ____ D. ____ h. ____ m.

• Day +3: Add dry hops (2 oz. Mosaic hops)

  Dry hops added: ____/____/______ ____:____ ____

• Day ____ : once you stop seeing any bubbles in the air lock, record the end of fermentation.

  End of fermentation: ____/____/______ ____:____ ____

• Day ____ (>11): Add dry hops (4 oz. Mosaic hops) for at least 3 days

  Remember: boil hop bags before use

End of fermentation: ____/____/______ ____:____ ____

• Day ____ (>14): bottling day

Before bottling day

• Gather supplies

  • Bottles
  • Bottle brush
  • Bottle washer
  • Rubber mallet for crushing PBW tablets
  • Piece of paper
  • Funnel
  • Bottle tree

• Soak bottles by filling with water

• Using a couple PBW tablets at a time, wrap them in paper, and crush them with a rubber mallet. Use a funnel to put a little of the powder in each bottle. Leave overnight.

• After at least a day, take bottles one by one and:

  1. Scrub them
  2. Drain them
  3. Rinse them thoroughly with the bottle washer
  4. Place upside-down on the bottle tree

Morning of bottling day

• Several hours before bottling: move the carboy to where you will be draining it to let the “trub” settle.
• Gather supplies
  • Stool for sitting
  • Carbonation drops
  • Bottle caps
  • Bottle filler
  • Spray bottle of sanitizer
  • 1 gallon bucket of sanitizer
  • Aluminum foil
  • Siphon hose
  • Refractometer
  • Pipette
  • Sauce pan for caps
  • Bowl for caps
  • Bottle capper
  • Funnel

Bottling day!

Estimated time: 4 hours

• Record date and final parameters

  Bottling day: ____/____/______ ____:____ ____

  Days in fermenter: ____ D.

• Sanitize a pipette

• Carefully remove air lock and lid, and sample the beer with a pipette. Use the refractometer to record the final gravity.

  Final gravity: ________

• Loosely cover the fermenter with aluminum foil

• Calculate ABV

  ABV: ______ % (est. 6.5%)

• Sanitize

  • Siphon hose
  • Bottle filler

• Attach siphon hose to the carboy spigot

• Attach bottle filler to the hose

• Boil bottle caps in a sauce pan for 5 min.

• Place bottle caps in a bowl of sanitizer

• Add a bit of sanitizer to the first several bottles using the funnel

• For each bottle:

  1. Cover, shake the sanitizer, and drain into the next empty bottle using the funnel
  2. Let dry a bit
  3. Slowly fill bottle with bottle filler, being careful to prevent air from entering the beer. Leave 1 to 1.5 inches of head-room.
  4. Gently add 1 carbonation drop to the bottle
  5. Remove cap from sanitizer and cap the bottle

• Store in tub or another container, at room temperature, in case of explosion.

  Let carbonate for 2 weeks before drinking.

Morning of cleaning day

• Gather supplies
  • Stool for sitting
  • Soap
  • Sponge
  • PBW tablets
  • Dish drying rack
  • Bottle tree
  • Bottle washer
  • Bottle brush

Cleaning day :(

• Carboy

  • Wash off particulate. If possible, use a jet of water like from a bottle washer attached to a faucet. Otherwise, soak with water that is less than 125F and agitate (to quote a pamphlet I received from “The Vintage Shop”, “remember you are sanitizing, not sterilizing”). If absolutely necessary, use a soft non-abrasive cloth to gently rub it off. Be careful to not scratch the inner surface!

  • Fill your sanitizer bucket with warm water (less than 125F). Transfer to the carboy

  • Add sanitizer and stir

    Note: Now would be a good time to check the spigot stopper to be sure it has a good seal. You do not want to be surprised by this later on after you have transferred the wort… Trust me.

  • Agitate to get every surface wet. Surfaces don’t have to be submerged the whole time to be sanitized¹

  • After the required amount of time, transfer back to sanitizer bucket

  • Let carboy air dry

• Other gear
  • Thoroughly rinse hop bags under water, using your hand to keep them open
  • Use soap and water on other gear
  • Fill bucket with water
  • Place gear in bucket
  • Add PBW tablets
  • Remove gear and rinse

Resources

• MoreBeer
• Extract Brewing Instructions (source)
• Recipe Sheet (source)
• MoreBeer Brewing Calculators

We Like Space Haze DIPA

Name: God’s Own Drunk DIPA / Jimmy Buffett Bathroom Beer

• Kit Type: LME
• Boil Time: 90 min.
• Boil Type: Partial Boil

Instructions

Brewing

• Add 2-3 gallons of water to the 5 gallon kettle and turn on heat
• Add the malts (3 lbs. flaked oats and 1 lb. white wheat) to mesh bags and insert in water
• After 30 min., when the water reaches 170F, remove malts

• Heat the water to a boil
• Turn off the heat
• Stir in the 7 lbs. Liquid Malt Extract (LME)
• Bring back to a boil

• 90 min: Boil for 60 min.
• Lower temperature to between 170F and 185F (a low boil) to ensure convection keeps the wort flowing
• 30 min: Add whirlpool hops (2 oz. Citra, 1 oz. El Dorado) in mesh bags
• 15 min: Add 1 lb. Corn Sugar and 1 lb. Maltodextrin and stir
• Pause the timer and turn off the burner. Stir in the sugars until completely dissolved
• Bring back to a boil and resume the timer
• 0 min: Remove from heat and cover

Preparation

• Plug a sink and place covered pot in it
• Fill sink with water and add ice if possible
• When the temperature reaches 130F, transfer wort to the carboy by siphoning it out with a sanitized tube. Make sure the tube does not reach the bottom of the pot to prevent the sediment from the bottom from being sucked up.

• Top off the carboy with cold tap water until it contains 5 gallons

• Seal the carboy with its stopper

• Record the initial volume in the fermenter

• Prepare Lallemand Dry American East Coast Ale Yeast

  • Warm water to 85-96F in microwave
  • Sprinkle in 11 g. yeast
  • After 15 min., stir briefly
  • Let sit for 5 min.

• Add to 3.5 oz. water (100 mL)

• Once the temperature reaches 70-80F, record the original gravity by draining some wort from the spigot into the hydrometer jar (it only needs to be half filled).

  Note: if using hydrometer again, remember to spin the hydrometer in the jar to remove bubbles.

• Add the yeast and record the start of the lag time

• Place the fermenter in a dark spot in a room with a temperature that will remain consistenly around 65-70F
• Monitor the air lock and record the total lag time when you see fermentation

Fermentation

• Day 0: let ferment for 7 days or at least until you stop seeing many bubbles in the air lock
• Day 7: let settle for 4 days
• Day 11: Clean and boil mesh bags, and sanitize your hands before filling them with 3 oz. Citra, 3 oz. El Dorado, and 3 oz. Mosaic. Carefully place dry hops in the carboy and let sit for 3 days.
• Day 14: Take a final gravity and bottle

Outcome

• Brew Date: //``
• Rating: ``/5
• Gallons In Fermenter: ``g.
• Original Gravity: `` (est. 1.080 - 1.085)
• Temp. of Wort at Pitch:
• Lag Time: d. h.
• Days in Fermenter: `` d.
• Final Gravity: ``
• ABV: ``% (est. 8.3%)

Notes

• When I ordered the yeast, MoreBeer sent me 11g of Lallemand Dry American East Coast Ale Yeast. I was originally worried, since it mentioned that it had a pitching rate of 1.0g/L, which comes out to roughly 2.9 gallons. But it seems to be enough!

References

• MoreBeer
• Extract Brewing Instructions (source)
• Recipe Sheet (source)