Photo by: Tobyotter

 1 1/2 cups Brown Ale
 3-4 lb chicken, cleaned of fat, rinsed, and patted dry
 juice of one lemon
 1 1/2 tsp kosher salt
 1 tsp freshly crushed black pepper
 1 large clove garlic
 1 tbs dried sage or thyme
 4 tbs butter softened


Rub chicken inside and out with lemon juice. sprinkle inside with half the salt and pepper. with side of cleaver, mash garlic and salt to form paste and mix with sage and butter.

Carefully lift skin on each side of the chicken breast and push some of the mixture under. rub the remaining mixture over the outside. tie it up and place the chicken breast side down on well greased rack in a shallow pan.

Pour beer into pan and place in 425 degree f oven for 40 minutes, basting every 10 minutes with beer and pan drippings.

Turn breast side up and roast 25 minutes basting every 8 minutes.

The juices should run clear when you puncture the skin at the thigh joint.

Source: Family Oven

Big Red Barley Wine

Posted by Unknown | 6:44 PM | | 0 comments »

Photo by:redcargurl


Recipe type: Extract
Batch Size: 2.5 gallons
Starting Gravity: 1.113 
Finishing Gravity: 1.014
Time in Boil: 60 minutes
Primary Fermentation: 15 days
Secondary Fermentation: 42 days
Additional Fermentation: 3 months in bottle


  • 6.6 lbs. Northern Brewer Gold Syrup
  • 1 lb. Muntons DME
  • 8 oz. Caravienne Malt
  • 1 oz. Black Malt
  • 2 oz. Pride of Ringwood Pellets 6.8% (60 minutes)
  • 1 oz. Fuggle pellets 5% (60 minutes)
  • 1/2 oz. EKG 5.1% (15 minutes)
  • 1/2 oz. EKG 5.1% (Dryhop)
  • Irish Moss
  • 3.5 oz. Maltodextrin
  • Wyeast #1098 Whitbread


Caravienne malt and Black malt steeped in 3 gallons of water. Held at 150 degrees for 30 minutes. Grains removed and liquids brought to a boil. Added extracts and maltodextrin. After hot break, followed above hopping schedule. Force cooled in ice bath and transferred to fermentor. Aertated and 1 liter starter added to wort with yeast energizer and nutrient. Racked after 15 days and dryhopped with EKG. Bottled with .5 oz of corn sugar.

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