2604 replies to this topic

[Big Nake]

Drinking the Cascade Pale Ale today while watching Cards & Cubs...

 

 

[Poptop]

Looks quite freakin tasty. Didn’t help the Cubs but still tasty

[Big Nake]

Looks quite freakin tasty. Didn’t help the Cubs but still tasty

Go Tigers! 

[positiveContact]

Gorgeous head there. Excellent structure!

[HVB]

Rye pilsner, rye pilsner habanero beer cheese and some pretzels on a beautiful fall day in New England!

[Poptop]

Aren't you the homemade pretzel guy?

[HVB]

Aren't you the homemade pretzel guy?

Not sure if I am the "guy" but yes I made those and have in the past.  They were GOOD.

[Poptop]

They look fantastic and if you have a recipe/method to share, I'd love to learn

[Bklmt2000]

They look fantastic and if you have a recipe/method to share, I'd love to learn

 

Same.

[Big Nake]

That looks great Drez.  I have made those too (probably not exactly the same but similar) and all I can say is that you need to be prepared to eat them all or have a group willing to do the same.  Not long after making them, they become weapons.    Great looking spread Drez.  NOICE! 

[HVB]

They look fantastic and if you have a recipe/method to share, I'd love to learn

 

Same.

Pretzels

2.5C Flour (I use bread flour but AP works fine too)

1 t salt

1t sugar

2.5 t yeast

¾-1C warm water

 

Baking soda dip 

(add water to baking soda in a non-reactive container.  I like to use a pyrex baking dish)

2C boiling water

4T baking soda

 

 

Mix all ingredients and knead till dough is smooth.  Set aside for 30-60 minutes.  After dough rises cut off chunk and roll into a rod shape or a long snake to form a traditional pretzel.  After all dough is rolled out, dip pretzels in baking soda dip for 30 seconds or longer if you want a darker pretzel.  I let them dry on a wire rack till they are all done then they go on a silicone baking sheet on a jelly pan.  Bake at 400 for 15-15 minutes until golden brown.  Brush with butter and sprinkle on pretzel salt.  Enjoy hot with a beer or 6

 

How to shape

 

Beer Cheese

 

133 grams of beer or water ( I like a low hop lager)

6 grams Sodium citrate

2 cups cheese of your choice ( I like pepper jack and cheddar 50/50)

 

Warm beer/water in sauce pan when near boiling add sodium citrate to dissolve.  At this point I put it on a low hear and slowly whisk in the cheese till all combined. If still watery or not to the desired consistency you can add more cheese.  

 

[Poptop]

Thanks!!!!!!!!!!!!  I'm so doing this

[HVB]

Thanks!!!!!!!!!!!!  I'm so doing this

You bet!.  On a weekend I will start them at about 3 and we can be eating the first batch shortly after 4 so it really goes fast.  Good Luck!

[Poptop]

Just tapped.

[Big Nake]

Just tapped.

Wow, gorgeous. Very pale color. What was the recipe... all pilsner malt? Looks great.

[Poptop]

Thanks Brother Ken.
90% Pilsner, 5 carapils and 5 Vienna. Half ounce - 16 IBU Magnum at 20 and a couple ounces Hall-Mit - 6 IBU at 5. 34/70 for the hard part. Needing a light beer for the heat. First BIAB came out pretty good.

Edited by Poptop, 02 October 2018 - 03:11 PM.

[Big Nake]

Beautiful beer, Poptop.

For me tonight... more of this Blonde Ale with Northern Brewer and Mt. Hood. The beer is very clear so the keg must be ready to kick...

[Poptop]

Never one to be out done ya little stinker. Beauty

[Big Nake]

Never one to be out done ya little stinker. Beauty

On the very next pull the keg blew. I had to get a shot of it when I could! Plus, your beer looks much better than mine.     Cheers Brother.

[Poptop]

Cheers! Go Cubs