Awesome! Thank you for this wonderful resource!
Do you have any of your beer recipes posted online?
Andrew, I don’t…I didn’t think there would be that much demand. But I’ve had several people ask, so I guess it’s time to add a category!
I would love to see your pumpkin beer recipe. Two questions, how many fermenting stages and how much does it make?
Hi, Dave! I always use a 2 stage ferment, I’ve never gone straight from primary to keg or bottle. My recipe is a 5-gallon recipe, and I think I’ve posted it on the site or blog before, but I actually have 2…a pumpkin ale and a pumpkin IPA. I’m still an extract brewer due to space. Here’s the Ale recipe:
4-7 pounds fresh pumpkin
Wash the pumpkin, cut in half, remove seeds but the gut strings are okay, cut into chunks about 4″. Add to the brewpot with 2-3 gallons of water, bring to a full boil, then reduce heat and simmer 30 minutes. Then add:
1# Vienna malt
1/2# Crystal 40L
1/2# malted wheat
1/2# Cara Pils
1/2# flaked barley
Hold between 150-170F for 1 hour. Remove grains and pumpkin. Add:
7 lbs pale male liquid
1 oz Mt Hood hops
2 cups brown sugar
Boil. At 15 minutes add:
Fining agent (I use whirlfloc)
At 10 minutes, add:
1/2 oz Crystal (or Mt. Hood)
Cool and pitch 1056 American Ale yeast
Primary fermentation 1 week or until bubbles have slowed to less than 1 per minute. Rack to secondary and add:
2 tsp cardamom
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
(Toast all the spices for 90 seconds in the microwave, stirring every 30 seconds.)
2 teaspoons vanilla extract
Keep in secondary for 2 weeks.
OG – 1.066 – 1.077 (my usual is 1.074)
FG – 1.016 – 1.020 (my usual is 1.018)
Bitterness – 14.2 IBU
Alcohol – 7.5% ABV
244 calories per 12oz
Hi Ben, Your food are always YUMMY !!! take care … gie from Philippines
I love trying all kinds of different foods and will eat just about anything. Unfortunately I was recently diagnosed with diabetes, which has put a bit of a kink into my culinary explorations. I have tried several diabetic recipes I have found around the internet, and while most of them will keep you alive, there is very little out there to tantalize the taste buds. You are well known for producing robust, flavorful meals, do you have any suggestions for the diabetics out there?
P.S. I have no food allergies and, as a diabetic, I am allowed 60 carbs per meal (45 for the ladies) and 30 carbs for a between meal snack (20 carbs for the ladies)
Thanks in advance!
Hi, Brian! I haven’t done much experimenting with diabetic foods, primarily because I don’t actually know anyone with diabetes. (Which is VERY strange, considering its prevalence in this country.) Personally, I’ve never been big on desserts, so were I to be diagnosed with diabetes, that food group certainly wouldn’t be a challenge for me. I would stick to the Asian foods…tons of fresh veggies overloaded with ginger and garlic and fish sauce…explosive flavor, low on carbs, and incredibly healthy. I’ll try to start posting more diabetic friendly recipes, too!
Thanks for the info, Ben. I will check the Asian flavors out, and will also keep an eye on your page for upcoming recipes. Keep up the great work!
Just caught you on MC and was drooling over that shepherds pie! Any chance you’ll be posting the recipe for it? It just looked amazing! I also want to try that pumpkin carrot cake (even though baking really isn’t my thing….it just looks so yummy).
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