Raspberry Milk Stout by Left hand Brewing Co
Type: Stout - milk / sweet
ABV: 5.7%
Flavor: Raspberry, chocolate, coffee
My rating: 3.75 / 5
Before you smell it you think Raspberry.
You taste it, you're fooled, it's chocolate with hints of roasted coffee.
In the end the thought that remain is raspberry.
Cinnamon mead recipe
This is a cinnamon mead recipe I'm brewing at experimental size at the moment.
Inspired by a recipe by George Timmermans but scaled down to experimental size.
Required equipment:
- 1.5 l PET bottle
- 2 l stockpot
- Hydrometer
- Thermometer
- Bung with airlock
God to have equipment:
- Funnel
- Spoons
- Siphon
I used yeast M05 from mangrovejacks.com and vwp sterilizer.
To calculate the ABV you can use the formula:
(OG - FG) / 7.5 = ABV
OG : Original °Öchsle
FG : Final °Öchsle
After a total of 6 weeks of fermentation my result: (77 - 0) / 7.5 = 10.2667 ABV
Or this formula:
(OG - FG) x 131 = ABV
OG : Original Gravity
FG : Final Gravity
After a total of 6 weeks of fermentation my result: (1.077 - 1.000) x 131 = 10.087 ABV
Ingredients:
- 1.5 litre Water
- 450g Honey
- 5 g Mead yeast
- 2-3 sticks Cinnamon
Instructions:
Clean and wash a 1.5 liter PET-bottle
Fill the bottle with water and sterilizer
Wait 10 minutes.
Wash the stockpot.
Pour the sterilized water from the PET bottle in the stockpot.
Wash two spoons, a funnel, a hydrometer, a thermometer, a bung and an airlock.
Put the equipment in the stockpot with the sterilized water.
Wait 10 minutes and rinse the equipment thoroughly and put them in a dish rack.
Dissolve the honey with 1.5 l new fresh spring water in the stockpot, heat the water to a max ~32°C to dissolve the honey completely.
Wait for the honey water mix to cool down below 20°C and measure the gravity with a hydrometer. I got +77 °Öchsle ( = 1.077 Specific Gravity)
Pour the honey water mix in to the PET bottle.
Pour the yeast in the PET bottle and put on the bung with airlock.
Let it ferment for a week.
Measure the gravity with a hydrometer. I got +5 °Öchsle ( = 1.005 Specific Gravity)
Add 2-3 sticks of cinnamon.
Let it ferment for at least three more weeks.
Measure the gravity with a hydrometer.
Transfer into smaller glas bottles. Drink, enjoy and scold in the company of good friends!
FJORD by Northern Exposure Brewing Co
Type: IPA - Imperial / Double New England
ABV: 8%
Flavor: Tropical, Fruity, Grapefruity, Citrusy, Piney
My rating: 3.75 / 5
Simple spicy lentil stew
Inspirational recipes:
[1]: Dhal indisk linsgryta : Retrieved: 2 February 2020
[2]: Linsgryta : Retrieved: 2 February 2020
Ingredients:
- 1 tablespoon vegetable oil
- 1 onion
- 3 gloves of garlic
- 2 chili
- 400 g crushed tomatoes
- 2dl coconut milk
- 3 dl red lentils
- salt and pepper
Instructions:
Chop the onion, garlics and chili
Rinse the lentils until the water runs clear, then drain.
Heat the oil in a large saucepan on medium high heat and gently fry the choped onion, garlics and chili until the onion softens.
Stir in the crushed tomatoes, coconut milk and the red lentils.
Reduce the heat to medium and simmer with the lid for about 20 minutes until the lentils are soft.
Serve with rice and naandbread.
Traditional mead recipe
Required equipment:
- 4.5-5 l Demijohn
- 4.5-5 l stockpot
- Hydrometer
- Thermometer
- Bung
- Airlock
God to have equipment:
- Siphon
- Funnel
- Spoons
I used yeast M05 from mangrovejacks.com and vwp sterilizer.
To calculate the ABV you can use the formula:
(OÖ - FÖ) / 7.5 = ABV
OÖ: Original °Öchsle
FÖ: Final °Öchsle
My result: (63 - 5) / 7,5 = 7.73 ABV
Or this formula:
(OG - FG) x 131 = ABV
OG : Original Gravity
FG : Final Gravity
My result: (1.063 - 1.005) x 131 = 7.598 ABV
Ingredients:
- 1 kg Honey
- 4.5 l Water
- 10 g Mead yeast
Instructions:
Wash the demijohn.
Fill the demijohn with water and sterilizer.
Wait 10 minutes.
Wash the stockpot.
Pour the sterilized water from the demijohn in the stockpot.
Wash two spoons, a funnel, a hydrometer, a thermometer, a bung and an airlock.
Put the equipment in the stockpot with the sterilized water.
Wait 10 minutes and rinse the equipment thoroughly and put them in a dish rack.
Dissolve the honey with 4.5 l new fresh spring water in the stockpot, heat the water to a max ~32°C to dissolve the honey completely.
Wait for the honey water mix to cool down below 20°C and measure the gravity with a hydrometer. I got +63 °Öchsle ( = 1.063 Specific Gravity)
Pour the honey water mix in to the demijohn.
Pour the yeast in the demijohn and put on the bung with airlock.
Let it ferment for around 4 weeks.
Measure the gravity with a hydrometer. I got +5 °Öchsle ( = 1.005 Specific Gravity)
Transfer into bottles. Drink, enjoy and scold in the company of good friends!