Entries Tagged 'Beer Recipes' ↓

By Jon Griffin

This is a quick bread that doesn’t require rising and is mellowed by the yeast addition. It is the perfect way to use your spent grains. This doesn’t work with grains that are mashed (there is no sugar left, so the taste is not good) so all grain brewers are left out of this one.

1 Pkg Dry BakersYeast
1/4 Cup Warm Water (about 110°)
1 Cup Warm Milk (about 110°)
3 Cups Flour
1 1/2 Cups Spent Beer Grains
1 Tbls Baking Powder
3/4 Tsp Salt (optional)
2 Tbls Butter (cold)

1) Sprinkle Yeast over warm water in a small bowl to bloom (make sure it is big enough to combine milk later).

I love making beers that are hard to get in Las Vegas. This Schwarzbier (Black Beer), falls into category 4C of the BJCP. This recipe is an awesome example of this style. Plenty of roasted malt aroma, beautiful ruby highlights and a nice dry finish. It also has good hints of unsweetened chocolate, a subtle hint of noble hop flavor from the Hallertauer hops and of course the clean pallete of a German Lager.

This style comes from Thuringia which borders on the German states of Lower Saxony, Saxony-Anhalt, Saxony, Bavaria and Hesse.

I will give two examples, my original all grain recipe, and an extract version for those who aren’t into all grain yet. Both of these use the special Zurich Lager platinum strain from White Labs which is available only in November and December.