101 Cookbooks - Beeramisu

Here is a reciepe for...you guessed it...Tiramisu made with beer. It calls for a mixture of dark rich porter and coffee. Seems like a fun no bake dessert and it's sure to impress the Ladies

101 Cookbooks - Beeramisu

Brown Omer Ale

10 Gallon (Round 100 beers)100 Bottles of beer.....
18Lbs Muntons Pale Malt
2.5 Lbs British Crystal malt 77
12 Oz Dark Roasted Barley(This is unmalted barley used for bittering and color)
20 Oz Chocolate malt
2 Oz Northern Brewer(UK 9%) Hops- 75 minutes
1.5 Oz Northern Brewer Hops- 15 minutes
Irish Moss
For all the past recipes 18 Lbs of malt is really 27 Lbs. We've been slightly miscalculating our measurements and have been using a scooper at a ratio of 3 Lbs for every two. Lots of big beers on the way.

It Just Keeps Getting Better

Today was the most beautiful brew day ever. The Sun was shining and temperature soaring like never before. We did 10 gallons of Brown Omer Ale, which I'm sure will prove to be highly drinkable and possibely more accesible than some of our more recent conconctions. In less glamourous news, we delabled bottles like mofos as well. Speaking of which, save your bottles for us and we'll come get them or better yet bring them over yourself to Indain King in The Hill.

IPA

Howdy All, Last week done bottled 200 a ber and brewed a 90 minute IPA(Boil Time)
18LBs Muntons Pale Malt
2 LBs British Crystal 77 Lovibond
8 Oz Northern Brewer
2 Oz Amarillo
We mashed for about two hours at 153F
90 minute boil
4Oz Northern Brewer 90 min
2 OZ Northern Brewer 60 min
2 OZ Northern Brewer 15 min
2 tsp Irish Moss 15 min
2 OZ Amarillo end of boil
Cheers

Brude on Brunday

April brewing is sweet. Though we spent most of the day in the basement bottling up a storm and having some serious eraculation, the gods have blessed us with another sunny day. We don't brew on Shabas but it is really a sin to drink on passover? We have so much beer now and I feel as though a celebration is in order for being so blessed with the finest yeasts from throughout the world. I say we fill the kegs and Drink to Moses! Lemme know what you all think...
We were thinkin ahead and made some delicious beers to embrace another lovely spring. Feelin Witty? Try this one
13LB Pilsner Malt
5 Lb Wheat flakes
Mash at 150 for 90 mins, then 155 for 30 mins.
Sparge out at 170 (sparging is when you run hot water through the grains to bring out all the sweet wort which will eventually be pooped out as alcohol(by the yeast))
60 minute boil where you gradually add hops and other adjuncts
Beginning of boil- 1.5 Oz Tettnang
- .5 Oz Spaltz(Varities of hops)
with 15 minutes left-1 Oz Spaltz
.5 Oz Tettnang
2 Oz Sweet orange peel(dried)
2 Oz Bitter Orange peel(dried)
1 LB Honey(Orange Blossom)
Sounds yummy all ready Eh?
End of Boil(as you turn off the burner)
-Kicker of Spaltz
-1 OZ Chamolile(like the tea)
Dump in the yeast and give it a week or two to do it's thing, bottle it up and and two weeks you'll be chillin
Chag Sameach, Drink to Moses
Ari

The Indian King BrewCrew

HomeBrewersBlog Reader Nikki asks:

I am a very curious person so if I ask too many questions just tell me to stop but how did this all get started? Like is this something you do for fun or something your hoping to turn into a business? Are you bottling your brew so that you sell it or just as a way to store it? Either way I love the blog and I think you guys are awesome for brewing your own beers, cant wait to enjoy one!

Its cool ask away. I love to talk about it. Ari started it, making a couple gallons on the stove top using extracts. Then he pulled me in and we got Yemini and Steve intoit. What we could pump out on the stove wasn't cutting it, so we started doing 5 gallon batches from all grain (barley), outside, using little more than a turkey frier and a gatorade cooler. Mike came to a brew around the beginning of the year of was immediately hooked. Since then we have steadily improoved our equipment and increased our output.

We bottle it for a few reasons but mostly like you said, to store it. We also "bottle condition" which means that it ferments in the bottle to produce natural carbonation. We are not really selling any yet although we have brewed some for friends of the BrewCrew. We are going to start kegging this week. We are basically forced to because we have way more beer than we have bottles and bottling is kind of a bitch anyway. If you have a party any time soon keep us in mind as keg providers. We have a couple small kegs that hold like 35 beers that would be perfect for a get together.

This is most definitely something we do for fun and love every minute of, especially the drinking and sharing the beer part. We do it every Sunday, so stop by sometime. Indian King is quickly becoming the place to be in The Hill on Sundays.

Upping the Ante

We brewed 15 gallons of Pale Ale this weekend. That is officially a full keg. We used some German and some English crystal malts with some Amarillo and deliciously fragrant Simcoe hops.

It was the warmest brew ever! We grilled up some kabobs and a few people stopped by. We are going to have to start kegging this weekend which ensures future warm brew and grill days will be even better.