Black Bean Chili

1 lb dried black (turtle) beans

2 lb boneless pork loin

4 garlic cloves, minced

2 chiles de arbol, toasted, stemmed and seeded

3 Anaheim chilies, roasted, peeled, seeded and diced

1 tablespoon of cumin seed, ground to a coarse powder

1 teaspoon of dried oregano

1 tablespoon of salt

1 tablespoon of habanero sauce

1 cup of chopped red (Spanish) onion

2 jalapeno peppers, cored, seeded and minced

1 can (28 oz.) crushed tomatoes and juice

1 red bell pepper cored, seeded and diced

1 tablespoon of lime juice

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Place the beans in a large pot and cover generously with water, allow to soak overnight.

Using a lightly oiled, high walled skillet at high heat, braize the pork loin on all sides to a browned state. Cut the braized pork into cubes.

Drain the beans and put back into the same pot with the pork, garlic, chiles de arbol, Anaheim chilies, cumin, oregano and salt. Cover with water and bring to boil, then reduce heat and simmer, uncovered, for four hours. Regularly stir the chili to reduce sticking and add water if the mixture becomes overly thickened.

Add the jalapenos, onions, tomatoes, bell pepper, and lime juice, cook uncovered for an additional hour or until thickened.

Toad Spit Stout

2/20/98


3.3# Black Rock Dark Extract
1# Dark Malt Extract
3# Plain Extra Light Malt Extract
¼ lb. Crystal Malt (cracked)
½c. ground 8 o’clock coffee
½ lb. Black Patent Malt
1 oz. Northern Brewer’s Hops at boil
½ oz. Fuggles (2nd flavoring) at boil
½ oz. Fuggles (finish bitter) at end of boil
3 tsp. Gypsum
1 tsp. Irish Moss
WYEAST 1728 Scottish
5.5 Gallon Yield

Prepare WYEAST as per instructions approximately 2-3 days before beginning.

In 1 1/2-gallon cold water add ¼ lb. Crystal, ½ lb. Black Patent, 1/2c. ground coffee and 3-tsp. gypsum. Bring to near boil, remove from heat and steep for 10 minutes at 155 F.
After 10 minutes remove Crystal, add extracts, hops, and Black Rock extract.
Bring to boil for 30 minutes. Stir and watch for boil over.
Add ½ oz. Fuggles and Irish Moss.
Boil for 15 minutes longer, add additional ½ oz. Fuggles.
Allow 15 more minutes to complete a 1 hour boil.
Remove from heat and chill wort in sink of ice water.
Strain cooled wort into fermenter containing 3 1/2 gallons of cold water.
Fix and pitch yeast according to directions. Mix in wort and cover. Add airlock.

O.G.
F.G.

Kegged (2) 5L kegs and 11 bottles. Excellent, tasty, and strong.

New Year’s Pilsner #3

12/30/97


1.8Kg Munton’s Export Pilsner Extract Kit
½ lb. Special 6 Row Type Malted Belgian Barley
1 oz. Northern Brewer’s Hops
1 lb. Extra light malt extract
1 tsp. Gypsum
1 tsp. Irish Moss
5.5 Gallon Yield

In 1 1/2-gallon cold water add ½ lb. Special 6 Row Type Malted Belgian Barley and 1-tsp. gypsum. Bring to near boil, remove from heat and steep for 10 minutes at 155 F.
After 10 minutes remove Malted Barley, add Pilsner kit, 1-lb. light extract, 1/2-oz. Northern Brewer’s hops.
Bring to boil for 50 minutes. Stir and watch for boil over.
After 50 minutes add last 1/2-oz. Northern Brewer’s hops, 4 oz. Malto-Dextrose (improves viscosity and head retention) and 1 tsp. Irish moss.
Boil for 10 minutes longer, remove from heat and chill wort in sink of ice water.
Strain cooled wort into fermenter containing 4 gallons of cold water.
Fix and pitch yeast according to directions. Mix wort and cover. Add airlock.

1.030 O.G.
1.014 F.G.

Racked and bottled into 33 16 oz. Bottles on January 15th, 1998.

Nor’East Wheat Beer

1.8Kg Munton’s Wheat Beer Kit
3 oz. Crystal Malted Grain
¼ C Vermont Maple Syrup
2# Wheat DME
1# Plain Light DME
Wyeast #3056 (Wheat)
2 tsp. Gypsum
4 oz. Malto-Dextrose
1 tsp. Irish Moss
Tettnanger Hops (4.2%)
Saaz Hops (3.6%)
5G yield

Heat 3G water, add 3 oz. Crystal Malt when cold.
Bring to near boil (180 degrees F) remove heat and steep for 10 minutes
Remove Crystal, add Munton’s, 3# DME. ½ oz Saaz Hops, 1/4C Maple Syrup.
Boil for 45 minutes, observe break.
After 45 minutes add ½ oz Tettnanger hops, add 4 oz. Malto, 1 tsp. Irish Moss.
Boil for 15 more minutes add 2 gallons of cold water from sanitized container, remove and chill in ice bucket. Remove from chill after wort reaches 70 degrees F.
Siphon and strain wort into sanitized fermenter.
Fix and pitch yeast according to directions.
Add airlock.
O.G. 1.090
Hops calculation – 3G water, 3# DME = 1#/G = 30% hop utilization (~)
F.G. 1.220

India Pale Ale - First Recipe

Brewmeister 1.6Kg IPA Extract Kit
3 lbs. Light Amber Malt Extract
1 oz. Cascade Hops
2 tsp. Gypsum
1 tsp. Irish Moss
½ lb. Crystal Malt Barley

Add ½ lb. Crystal Malt in bag to 2 ½ gallons cold water
Turn up heat, remove Crystal Malt just at boiling is evidenced
Add ½ oz. Cascade Hops, 1 ½ lbs. Of Light Amber Extract, and 1.6 Kg extract kit at the boil start. Mix ingredients well.
At 30 minutes past boil start add additional 1 ½ lbs. Light Amber Malt Extract.
At 40 minutes past start of boil add an additional ½ oz. Cascade Hops.
At 45 minutes, end boil.

Pour hot wort through screening funnel into primary fermenter containing 2 ½ gallons of cold water. Add additional water to reach the 5 gallon mark.

Specific Gravity Readings:

1.055 O.G. 11/18/97
1.020 E.G. 11/27/97

Racked 11/29/97 with ¾ cup priming sugar dissolved in 1 pint of boiling water.

Racked into 30 sixteen ounce bottles.

Comments:

A very tasty ale, with good body and dark amber color. Perhaps less extract (or more water) would produce a more realistic IPA. A great first effort!

Canadian Ale Extract Recipe #2

12/19/97


3 1/2 lb. M&F Canadian Ale Kit
½ lb. Crystal Malted Grain
1 oz. Saaz Hops
2 lbs. light malt extract
1 tsp. Gypsum
1 tsp. Irish Moss
5 Gallon Yield

In 1 1/2-gallon cold water add ½ lb. Crystal Malted Grain. Bring to near boil, remove from heat and steep for 10 minutes.
After 10 minutes remove Crystal, add kit, 2-lbs. light extract, 1-tsp. gypsum, 1/2-oz. Saaz hops.
Bring to boil for 30 minutes. Stir and watch for boil over.
After 30 minutes add 1/2-oz. Saaz hops and 1 tsp. Irish moss.
Boil for 15 minutes longer, remove from heat and chill wort in sink of ice water.
Strain cooled wort into fermenter containing 3 1/2 gallons of cold water.
Fix and pitch yeast. Mix wort and cover. Add airlock.

1.044 O.G.
1.012 F.G.

Racked into 33 16 oz. Bottles 12/29/97

Lentil Stew by JoeB

Lentil Stew

1 cup dry lentils

3.5 cups chicken broth

1 14 ounce can of peeled Italian style tomatoes cut up

1 peeled and chopped potato

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped onion

2 tablespoons of snipped parsley

1 tablespoon dried basil crushed

1 garlic clove

Pepper to taste

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Rinse and drain lentil beans. In a large saucepan, combine lentils, chicken broth, undrained tomatoes, potato, carrot, celery, onion, parsley, basil, garlic and pepper. Bring to boiling; reduce heat. Cover and simmer for 45-50 minutes, or until everything's tender.