Beer Broiled Brats

Posted by Ben Evert | 5:01 AM | | 1 comments »



Ingredients

2 bottles of Octoberfest or Vienna Style Lager
8 fresh bratwurst
1 large onion
8 hotdog rolls


Instructions

1. cut a large onion into 1" to 2" pieces. put onions, bratwurst into pot and pour inbeer. boil for 10-15 minutes at 350 degrees.
2. take onions and bratwurst out and grill bratwurst for an additional 5 minutes
3. place bratwurst, onions and all condiments in a roll and enjoy

Inspired By: Family Oven

Photo by: mooshee85

Schwartzpils

Posted by Ben Evert | 6:46 PM | | 2 comments »


Ingredients


* 9.5 lbs. (4.3 kg) Weyermann Pilsner malt
* 5.5 oz. (155 g) Weyermann SINAMAR® malt color extract
* 6 AAU Tettnanger hops (60 min)
* (1.5 oz./43 g of 4% alpha acids)
* 2.5 AAU Hallertau Mittelfrüh hops (15 min)
* (0.5 oz./14 g of 5% alpha acids)
* 1 oz. (28 g) Tettnanger hops (0 min)
* Wyeast 2042 (Danish Lager) or White Labs WLP850 (Copenhagen Lager) yeast
* (3.5 qts./~3.5 L yeast starter)


Step by Step


Step mash with a 20 minute rest at 122 °F (50 °C), a 30 minute rest at 148 °F (64 °C), a 30 minute rest at 162 °F (72 °C) and mash out to 169 °F (76 °C). Boil for 2 hours, adding hops at times specified in ingredient list. Add liquid malt color with 15 minutes remaining in boil. Ferment at 50 °F (10 °C) followed by a diacetyl rest at 55 °F (13 °C) for 3 days.

Extract with grains option:


Replace Pilsner malt with 5.66 lbs. (2.6 kg) of Weyermann Bavarian Pilsner liquid malt extract and 2.0 lbs. (0.91 kg) Pilsner malt. Steep Pilsner malt for 45 minutes at 148 °F (64 °C) in 0.75 gallons (2.8 L) water. Add water to “grain tea” to make 2.5 gallons (9.5 L) of wort. Boil 60 minutes, adding malt extract with 15 minutes left in boil.


Source: Brew Your Own

Photo by: gimpbully