3 zucchini sliced
3 yellow squash sliced
1 large carrot parboiled and sliced
1 roasted red pepper sliced
2 tsp oregano
1/2 cup samuel adams cherry wheat
1 cup olive oil
1/4 cup lemon juice
1 tsp black pepper
1/2 tsp salt
1. place all ingredients in food processor but reserve the oil
2. drizzle all olive oil until marinade has a thickened consistency
3. place all vegetables in shallow pan, cover with the mainade in the refrigerator for about an hour
4. grill all vegetables for three to four minutes on both sides
5. dizzle some of the remaining marinade on top
Source: Family Oven
Cherry Wheat Beer Recipe
Posted by Ben Evert | 5:05 AM | Beer and Food Pairings | 1 comments »
Photo by: Terwilliger911
6.3 lb unhopped Amber malt extract (Nortwestern, LaGrange shop)
2.0 oz hop pellets (Nugget,11.1% alpha, 20 min)
1.0 oz hop pellets - flavor (Willamette, 4.0% alpha, 10 min)
1.0 oz hop pellets - aroma (Willamette, 4.0% alpha, 2 min);
Wyeast #2112 (California lager)
Starter: Wyeast (lager, 2 days before, only original starter)
Boil water and cool with a chiller (~3 gallon), move chiller up & down to aretate.
Add malt extract exept hop pellets and yeast and bring to boil.
Add hop pellets, heat to boiling, watch for the foam, stir for 20 min.
Last 10 min. boil with flavor hops.
Last 2 min. boil with aroma hops.
Mix the wort with water in the fermenter, check temperature to be 60-70 F, use chiller if needed, move chiller up & down to aretate.
Mix yeast starter with wort, cover with the lid, insert air lock, wait for fermentation to start.
Move the fermenter to the ~50 F place (garage) for fermentation.
Source: Eric's Beer Page
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