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

Instructions

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

Photo by:redcargurl

Specifics

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

Ingredients:

• 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

Procedure:

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.


Source:Brewery.org




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• 10 lbs German Pilsner Malt
• 0.5 lbs German Munich Malt
• 1.5 oz Spalt hops (4% AA bittering for 60 minutes)
• White Labs WLP029 German Ale/ Kölsch or Wyeast 2565 Kölsch

If you are an extract brewer, use 8 lbs of Pilsner LME and 0.25 lbs of Munich LME. Sometimes Spalt hops are difficult to find (especially with the hop shortage). You can substitute the Spalt hops with Saaz, Hallertau, or Tettnanger. Mt. Hood can also be used. The hop you select is strictly for bittering, because Kölsch should have little to no hop flavor and no hop aroma.

Mash the grain for 90 minutes at 150°F (65°C). This should give you a good fermentable wort. Boil the wort for 90 minutes. At the 60 minute mark, add your hops.

Ferment the beer at 60°F (15°C) or as close as you can get to 60°F (15°C). Once the fermentation is complete, find a cold place to store the beer for a few weeks. A lagering period will help the beer if you can do it, but don’t sweat it if you can’t.

At bottling, add 1 ¼ cup of light DME that is boiled in 2 cups of water for 10 minutes. If you are kegging, carbonate the beer to 2.5 volumes.

Source:  Beersmith.com 

Picture by: Joe Marinaro

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