Beer kit :ESB Belgium Golden Ale
Sugars: Liquid malt 3kg
Yeast: Safale: T058
Temperature: Initial 20°C then 22.5°C
Starting Gravity: 1040
Final Gravity:1010
Volume: 23 itres
Date brewed:22/02/2012
Capped:08
Beer Kit: ESB Nut Brown Ale
Sugars: 500g Crystal Malt (Joe White) steeped
50g Golding Hops
Yeast: Safale 040
Temperature: Initial 24°C then 20°C
Starting Gravity: 1040
Final Gravity:1010
me: 23 litres
Capped : O7
Crash chilled at 4 degrees for 3 days
Beer Kit: ESB American Pale ale
Sugars: Liquid malt 3kg
Hops : 40 gms Amarillo in a tea /40 grams pitched in wort
Yeast: Safale:US-05
Temperature: Initial 20°C then 22.5°C
Starting Gravity: 1040
Final Gravity:1010
Volume: 23 litres
Capped: A1 (18 Litres kegged)
Date brewed:06/02/2012
Beer Kit: Coopers Real Ale
Sugars: 1 kg dextrose/light malt and Malto Dextrin
80 gm Amarillo Hops (40 gms tea 40 gms dry )
Yeast: Safale US-05
Temperature: Initial 20°C then 18°C
Starting Gravity: 1040
Final Gravity: TBA
me: 23 litres
Capped : O5
Crash chilled at 4 degrees for 3 days
Beer Kit: Coopers English Bitter
Sugars: 1.25 kg dextrose/light malt and Malto Dextrin
80 gms Cascade Hops
Yeast: Safale US-05
Temperature: Initial 20°C then 18°C
Starting Gravity: 1045
Final Gravity: 1012
me: 23 litres
Capped : O4
Crash chilled at 4 degrees for 3 days
1 kg Squid tube cleaned.
2 tsp Salt.
1tsp Pepper.
1/2 cup Plain flour.
1 Egg white.
Fry salt and pepper in a pan this it becomes aromatic add to flour. Cut squid in bite size pieces and score in across hatch pattern on the inside of the squid(skin side out ).Sprinkle a small of flour on squid and add egg white mix together. Dust each piece in the flour mix and fry in hot oil till golden.If time allows marinate squid in the juice of 1-2 green Kiwi fruit for 30-40 minutes this will ensure squid will be tender.If not marinated do not overcook squid.
Optional extra : peel and cut 1kg potatoes in a thin chip length and rinse in water.dry the chips with tae towels till quite dry then cook in hot oil for 4-5 minuites approx.Remove from oil and allow to drain,cook remaining chips in batches.Place chips back in hot oil for a second time and cook till golden.(you may need to cook 2-3 batches)
Beer Kit: Thomas Coopers Premium Draught
Sugars: 1.25 kg dextrose/light malt and 150g Crystal Malt (grain/milled)
25g FugglesHops and 25 gms Hersbrucker Hops
500g Dark Liquid Malt
Yeast: Safale US-05
Temperature: Initial 18°C then 18°C
Starting Gravity: 1050
Final Gravity:1012
me: 23 litres
Capped : O3
Crash chilled at 4 degrees for 3 days
1 kg Minced Beef
500 ms of good quality Pork sausages (skins removed)
2 eggs
100 grams of dried Parmesan
1tsp Oregano
Salt and pepper.
Mix ingredients and form Massive meatballs (approx 16). In a large pot and add 1 large tin of crushed tomatos and 4-5 tablespoons of tomato paste, 3 cloves of crushed garlic and 1 onion chopped finley. Add water to cover and simmer for 2 hours, add a small amount of sugar and salt and pepper to taste. Increase the heat and reduce the sauce till thick . Enjoy!!!!
Beer Kit: Real Ale
Sugars: 150g Crystal Malt
15g Golding Hops
1kg 50/50 Sugars
500g Light Liquid Malt
Yeast: Standard Kit
Temperature: Initial 20°C then 20°C
Starting Gravity: 1048
Final Gravity:1010
me: 23 litres
Capped : O2
Crash chilled at 4 degrees for 3 days
PAELLA
1 Chorizo Sausage (Good Quality).
250 gms smoked Belly pork (Kaiser fleisch).
500 grams of Chicken thighs .
500 grams of Squid (optional).
1 red Capsicum.
1 green Capsicum.
1-2 onions.
3-4 cloves of Garlic.
Spanish Oregano .
Smoked Paprika.
Chicken stock powder
Cut ingredients into even size pieces add to pan with olive oil… to be continued