https://recipes.jackohare.com/api.php?action=feedcontributions&feedformat=atom&user=72.198.24.71 2026-05-08T15:29:18Z User contributions MediaWiki 1.41.5 https://recipes.jackohare.com/index.php?title=Crab_Ramen&diff=272 2020-05-22T23:41:28Z

<p>72.198.24.71: /* Ingredients */</p> <hr /> <div>==Yield==<br /> Makes 2 servings<br /> <br /> ==Ingredients==<br /> <br /> * 3 cups dashi broth<br /> * 5 oz ramen noodles<br /> * 2 tbsp truffle butter<br /> * 0.33 cups crab meat<br /> * 2 tbsp cilantro, coarsely chopped<br /> * 2 tbsp Thai basil, coarsely chopped<br /> * 2 tbsp green onions, sliced thin<br /> * 6 jalapeno rings<br /> * 5 drops white truffle oil<br /> <br /> ==Instructions==<br /> <br /> # Heat broth in one pot<br /> # Boil water in second pot, cook ramen for about two minutes<br /> # Drain noodles, put in serving bowls<br /> # Coat noodles with truffle butter<br /> # Top with crab meat<br /> # Ladle broth on top<br /> # Garnish with herbs<br /> # Drizzle truffle oil on top</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Crab_Ramen&diff=271 2020-05-22T23:41:10Z

<p>72.198.24.71: /* Ingredients */</p> <hr /> <div>==Yield==<br /> Makes 2 servings<br /> <br /> ==Ingredients==<br /> <br /> * 4 cups dashi broth<br /> * 5 oz ramen noodles<br /> * 2 tbsp truffle butter<br /> * 0.33 cups crab meat<br /> * 2 tbsp cilantro, coarsely chopped<br /> * 2 tbsp Thai basil, coarsely chopped<br /> * 2 tbsp green onions, sliced thin<br /> * 6 jalapeno rings<br /> * 5 drops white truffle oil<br /> <br /> ==Instructions==<br /> <br /> # Heat broth in one pot<br /> # Boil water in second pot, cook ramen for about two minutes<br /> # Drain noodles, put in serving bowls<br /> # Coat noodles with truffle butter<br /> # Top with crab meat<br /> # Ladle broth on top<br /> # Garnish with herbs<br /> # Drizzle truffle oil on top</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=IPA&diff=270 2020-05-22T22:03:56Z

<p>72.198.24.71: Created page with &quot;==Yield== 5 Gallons ==Ingredients== * 0.5 lb Crystal 45 Malt * 0.5 Carapils Malt * 10 lbs Light Liquid Malt Extract * 2 oz Columbus (15% AA) boiled for 60 minutes * 1 oz C...&quot;</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 0.5 lb Crystal 45 Malt<br /> * 0.5 Carapils Malt<br /> <br /> * 10 lbs Light Liquid Malt Extract <br /> <br /> * 2 oz Columbus (15% AA) boiled for 60 minutes<br /> * 1 oz Columbus (15% AA) boiled for 15 minutes<br /> * 1 oz Chinook (12% AA) boiled for 15 minutes<br /> * 2 oz Citra (13.7% AA) boiled for 0 minutes (ie: throw them in, and turn off the flame)<br /> * 1 oz Columbus (15% AA) boiled for 0 minutes<br /> * 1 oz Cascade (7% AA) boiled for 0 minutes<br /> * 1 oz Centennial (10.5% AA) boiled for 0 minutes<br /> * 2 oz Citra dry hopped for 3 days (1st charge)<br /> * 1 oz Chinook dry hopped for 3 days (1st charge)<br /> * 1 oz Cascade dry hopped for 3 days (2nd charge)<br /> * 1 oz Centennial dry hopped for 3 days (2nd charge)<br /> * 1 oz Columbus dry hopped for 3 days (2nd charge)<br /> * 5 tsp Yeast Nutrient<br /> * Whirlfloc tablet<br /> * 2x Safale S-05 yeast packet<br /> * 0.75 lbs dextrose<br /> * Champagne yeast<br /> * ???? priming sugar<br /> <br /> ==Instructions==<br /> ===Mash===<br /> # Steep the Crystal 45 and Carapils malt in 150F water for 30 minutes.<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Bring to a boil.<br /> # Add the malt extract, dextrose, and 2 oz Columbus hops.<br /> # After 45 minutes add another 1 oz of Columbus Hops and continue boiling.<br /> # At the end of the boil, add 2 oz of Citra, 1 oz of Columbus, 1 oz of Cascade, and 1oz of Centennial, then turn off the flame.<br /> ===Fermentation===<br /> # Chill in ice bath to 68F<br /> # Aerate and pitch S-04<br /> # Ferment at 68F<br /> # Allow a week to ten days for fermentation. Once fermentation is complete add the first charge of dry hops using a sanitized nylon sack. Remove the first charge after three days and add the second charge for another three days, again using a sanitized nylon sack. Remove the second charge, check your final gravity and rack the finished beer to bottles or a keg.<br /> # Prime with ??? + a bit of champagne yeast<br /> # Bottle condition for ? weeks<br /> <br /> ==Measurements==<br /> * 1.074 OG <br /> * 1.019 FG <br /> * ??% ABV (??% via alt. calc)<br /> * 5 gal<br /> <br /> ==References==<br /> * https://www.mensjournal.com/food-drink/5-easy-homebrew-recipes-guaranteed-to-impress-20150303/smash-pale-ale/</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Wee_Heavy&diff=269 2020-05-22T21:46:36Z

<p>72.198.24.71: /* Fermentation */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 1lb Crystal Malt 55L<br /> * 4oz Chocolate Malt<br /> * 4oz Peat-smoked Malt<br /> * 2.25oz Black Malt<br /> <br /> * 17.85lbs light DME<br /> <br /> * 10 AAU Northern Brewer hops, 60m<br /> * 5 tsp Yeast Nutrient<br /> * Whirlfloc tablet<br /> * 1 Safale S-04 yeast packet<br /> * 1 Nottingham Ale yeast packet<br /> * 0.5 cups honey<br /> * Champagne yeast<br /> <br /> ==Instructions==<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and steep for 30 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add DME and water up to a bit more than 5 gal<br /> # t+00:00 Start boiling <br /> # t+00:00 Add all Hops<br /> # t+45:00 Add yeast nutrient<br /> # t+45:00 Add whirlfloc<br /> # t+60:00 Done<br /> # Adjust water to 1.120 SG<br /> ===Fermentation===<br /> # Chill in ice bath to 65F<br /> # Aerate and pitch S-04<br /> # Ferment at 65F<br /> # Aerate again after 12 hours<br /> # Ferment ~6 weeks total. Pitch the Nottingham once the S-04 winds down.<br /> # Prime with 0.5 cups honey + 1 cup water + a bit of champagne yeast<br /> # Bottle condition for 6 weeks<br /> <br /> ==Measurements==<br /> * 1.120 OG <br /> * 1.030 FG <br /> * 11.81% ABV (13.56% via alt. calc)<br /> * 5 gal<br /> <br /> ==References==<br /> * https://www.popularmechanics.com/home/how-to/g920/10-award-winning-home-brew-recipes/</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Wee_Heavy&diff=268 2020-05-22T21:45:40Z

<p>72.198.24.71: /* Ingredients */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 1lb Crystal Malt 55L<br /> * 4oz Chocolate Malt<br /> * 4oz Peat-smoked Malt<br /> * 2.25oz Black Malt<br /> <br /> * 17.85lbs light DME<br /> <br /> * 10 AAU Northern Brewer hops, 60m<br /> * 5 tsp Yeast Nutrient<br /> * Whirlfloc tablet<br /> * 1 Safale S-04 yeast packet<br /> * 1 Nottingham Ale yeast packet<br /> * 0.5 cups honey<br /> * Champagne yeast<br /> <br /> ==Instructions==<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and steep for 30 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add DME and water up to a bit more than 5 gal<br /> # t+00:00 Start boiling <br /> # t+00:00 Add all Hops<br /> # t+45:00 Add yeast nutrient<br /> # t+45:00 Add whirlfloc<br /> # t+60:00 Done<br /> # Adjust water to 1.120 SG<br /> ===Fermentation===<br /> # Chill in ice bath to 60F<br /> # Aerate and pitch yeast<br /> # Ferment at 60F<br /> # Aerate again after 12 hours<br /> # Ferment ~6 weeks<br /> # Prime with 0.5 cups honey + 1 cup water + a bit of champagne yeast<br /> # Bottle condition for 6 weeks<br /> <br /> ==Measurements==<br /> * 1.120 OG <br /> * 1.030 FG <br /> * 11.81% ABV (13.56% via alt. calc)<br /> * 5 gal<br /> <br /> ==References==<br /> * https://www.popularmechanics.com/home/how-to/g920/10-award-winning-home-brew-recipes/</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Wee_Heavy&diff=267 2020-05-22T21:45:19Z

<p>72.198.24.71: /* Ingredients */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 1lb Crystal Malt 55L<br /> * 4oz Chocolate Malt<br /> * 4oz Peat-smoked Malt<br /> * 2.25oz Black Malt<br /> <br /> * 17.85lbs light DME<br /> <br /> * 10 AAU Northern Brewer hops, 60m<br /> * 5 tsp Yeast Nutrient<br /> * Whirlfloc tablet<br /> * 1 Safale US-04 yeast packet<br /> * 1 Nottingham Ale yeast packet<br /> * 0.5 cups honey<br /> * Champagne yeast<br /> <br /> ==Instructions==<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and steep for 30 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add DME and water up to a bit more than 5 gal<br /> # t+00:00 Start boiling <br /> # t+00:00 Add all Hops<br /> # t+45:00 Add yeast nutrient<br /> # t+45:00 Add whirlfloc<br /> # t+60:00 Done<br /> # Adjust water to 1.120 SG<br /> ===Fermentation===<br /> # Chill in ice bath to 60F<br /> # Aerate and pitch yeast<br /> # Ferment at 60F<br /> # Aerate again after 12 hours<br /> # Ferment ~6 weeks<br /> # Prime with 0.5 cups honey + 1 cup water + a bit of champagne yeast<br /> # Bottle condition for 6 weeks<br /> <br /> ==Measurements==<br /> * 1.120 OG <br /> * 1.030 FG <br /> * 11.81% ABV (13.56% via alt. calc)<br /> * 5 gal<br /> <br /> ==References==<br /> * https://www.popularmechanics.com/home/how-to/g920/10-award-winning-home-brew-recipes/</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Wee_Heavy&diff=266 2020-05-22T21:39:58Z

<p>72.198.24.71: /* Ingredients */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 1lb Crystal Malt 55L<br /> * 4oz Chocolate Malt<br /> * 4oz Peat-smoked Malt<br /> * 2.25oz Black Malt<br /> <br /> * 17.85lbs light DME<br /> <br /> * 10 AAU Northern Brewer hops, 60m<br /> * 5 tsp Yeast Nutrient<br /> * Whirlfloc tablet<br /> * 2x Safale US-04 yeast packet<br /> * 0.5 cups honey<br /> * Champagne yeast<br /> <br /> ==Instructions==<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and steep for 30 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add DME and water up to a bit more than 5 gal<br /> # t+00:00 Start boiling <br /> # t+00:00 Add all Hops<br /> # t+45:00 Add yeast nutrient<br /> # t+45:00 Add whirlfloc<br /> # t+60:00 Done<br /> # Adjust water to 1.120 SG<br /> ===Fermentation===<br /> # Chill in ice bath to 60F<br /> # Aerate and pitch yeast<br /> # Ferment at 60F<br /> # Aerate again after 12 hours<br /> # Ferment ~6 weeks<br /> # Prime with 0.5 cups honey + 1 cup water + a bit of champagne yeast<br /> # Bottle condition for 6 weeks<br /> <br /> ==Measurements==<br /> * 1.120 OG <br /> * 1.030 FG <br /> * 11.81% ABV (13.56% via alt. calc)<br /> * 5 gal<br /> <br /> ==References==<br /> * https://www.popularmechanics.com/home/how-to/g920/10-award-winning-home-brew-recipes/</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Wee_Heavy&diff=265 2020-05-22T21:38:48Z

<p>72.198.24.71: Created page with &quot;==Yield== 5 Gallons ==Ingredients== * 1lb Crystal Malt 55L * 4oz Chocolate Malt * 4oz Peat-smoked Malt * 2.25oz Black Malt * 17.85lbs light DME * 10 AAU Northern Brewer hop...&quot;</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 1lb Crystal Malt 55L<br /> * 4oz Chocolate Malt<br /> * 4oz Peat-smoked Malt<br /> * 2.25oz Black Malt<br /> <br /> * 17.85lbs light DME<br /> <br /> * 10 AAU Northern Brewer hops, 60m<br /> * 5 tsp Yeast Nutrient<br /> * Whirlfloc tablet<br /> * 2x Safale US-05 yeast packet<br /> * 0.5 cups honey<br /> * Champagne yeast<br /> <br /> ==Instructions==<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and steep for 30 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add DME and water up to a bit more than 5 gal<br /> # t+00:00 Start boiling <br /> # t+00:00 Add all Hops<br /> # t+45:00 Add yeast nutrient<br /> # t+45:00 Add whirlfloc<br /> # t+60:00 Done<br /> # Adjust water to 1.120 SG<br /> ===Fermentation===<br /> # Chill in ice bath to 60F<br /> # Aerate and pitch yeast<br /> # Ferment at 60F<br /> # Aerate again after 12 hours<br /> # Ferment ~6 weeks<br /> # Prime with 0.5 cups honey + 1 cup water + a bit of champagne yeast<br /> # Bottle condition for 6 weeks<br /> <br /> ==Measurements==<br /> * 1.120 OG <br /> * 1.030 FG <br /> * 11.81% ABV (13.56% via alt. calc)<br /> * 5 gal<br /> <br /> ==References==<br /> * https://www.popularmechanics.com/home/how-to/g920/10-award-winning-home-brew-recipes/</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Main_Page&diff=264 2020-05-22T21:28:28Z

<p>72.198.24.71: /* Brewing */</p> <hr /> <div>=Starters=<br /> ==Bread==<br /> *[[Basic Dough]]<br /> *[[Baguette]]<br /> *[[Garlic Croutons]]<br /> *[[NYT No-Kneed Bread]]<br /> <br /> ==Soup==<br /> *[[French Onion Soup]]<br /> *[[Chicken Consomme]]<br /> *[[Chicken Broth]]<br /> *[[Tortilla Soup]]<br /> *[[Crab Bisque]]<br /> *[[Broccoli Cheese Soup]]<br /> *[[Green/Bean Soup]]<br /> *[[Crab Ramen]]<br /> <br /> ==Salad==<br /> *[[Caprese salad]]<br /> *[[Beet Salad]]<br /> <br /> =Sauce=<br /> *[[White Clam Sauce]]<br /> *[[Mushroom Sauce]]<br /> *[[Demi-Glace]]<br /> *[[Espagnole Sauce]]<br /> *[[Brown Veal Stock]]<br /> *[[Alfredo Sauce]]<br /> *[[Chile con Queso]]<br /> *[[Pesto Cream Sauce]]<br /> *[[Béchamel Sauce]]<br /> *[[Beurre Blanc]]<br /> *[[Pesto]]<br /> *[[Tomato Sauce]]<br /> <br /> =Mains=<br /> <br /> ==Pasta==<br /> *[[Veal, Spinach, and Cheese Canneloni]]<br /> *[[Penne with Beer-Braised Cabbage &amp; Brats]]<br /> *[[Squid Ink Pasta with Crab]]<br /> <br /> ==Meat==<br /> *[[Filet Mignon]]<br /> *[[Apple-Cheddar Turkey Burgers]]<br /> *[[Taco Steak]]<br /> *[[Sarmas]]<br /> *[[Steak Marinade]]<br /> *[[Veal Cordon Bleu]]<br /> *[[Duck Confit]]<br /> *[[Chateaubriand]]<br /> *[[Burgers]]<br /> <br /> ==Seafood==<br /> *[[Halibut]]<br /> *[[Salmon]]<br /> *[[Lemon Lavender Salmon]]<br /> *[[NYT Fish]]<br /> *[[Sardine Crackers]]<br /> *[[Steamed Clams]]<br /> *[[Poached Sea Bass]]<br /> *[[Poaches Sea Bass with Pesto Beurre Blanc]]<br /> *[[Pan-Roasted Halibut with Chipotle-Garlic Butter]]<br /> <br /> ==Mexican==<br /> *[[Tamales]]<br /> <br /> =Breakfast=<br /> *[[Avocado Toast]]<br /> *[[French Toast]]<br /> <br /> =Sides=<br /> <br /> ==Vegetables==<br /> *[[Spinach]]<br /> *[[Asparagus]]<br /> *[[Braised Greens]]<br /> *[[Arugula]]<br /> *[[Spanakopita]]<br /> *[[Szechuan Green Beans]]<br /> *[[Artichoke]]<br /> *[[Corn on the Cob]]<br /> *[[Asparagus with Balsamic Browned Butter]]<br /> <br /> ==Potatoes==<br /> *[[Mashed Potatoes]]<br /> *[[Candied Sweet Potatoes]]<br /> *[[Hash Browns]]<br /> *[[Scalloped Potatoes]]<br /> <br /> ==Misc Sides==<br /> *[[Hush Puppies]]<br /> *[[Tapenade]]<br /> *[[Brandon's Salsa]]<br /> *[[Brandon's Beans]]<br /> *[[Brandon's Rice]]<br /> <br /> =Drinks=<br /> *[[Margarita]]<br /> *[[Mounds]]<br /> *[[Carrot Cake]]<br /> *[[Crazy Redhead]]<br /> *[[Grasshopper]]<br /> *[[Jelly Doughnut]]<br /> *[[Melon Ball]]<br /> *[[Iced Coffee]]<br /> *[[Pina Muchacho]]<br /> *[[Pina Colada]]<br /> *[[Sangria]]<br /> *[[Dry Sack Cobbler]]<br /> <br /> =Brewing=<br /> * [[La End of the World]]<br /> * [[Cidery Cider]]<br /> * [[Pilsener]]<br /> * [[Chocolate Stout]]<br /> * [[Mac and Jack's]]<br /> * [[Munich Gold]]<br /> * [[Wee Heavy]]<br /> * [[IPA]]<br /> <br /> =Dessert=<br /> *[[Creme Brulee]]<br /> *[[Tiramisu]]<br /> *[[Raspberry Coulis]]<br /> *[[Blethen House Cookies]]<br /> *[[Pumpkin Pie]]<br /> *[[Eggless Peanut Butter Cookies]]<br /> *[[Lavender Shortbread Dinosaur Cookies]]<br /> *[[Merengue Cookies]]<br /> *[[Whipped Cream]]<br /> *[[Almond Lace Cookies]]<br /> *[[Butterscotch Pudding]]<br /> <br /> =Basics=<br /> *[[Mirepoix]]<br /> *[[Sachet d'Epices]]<br /> *[[Roux]]<br /> *[[Creme Fraiche]]</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Chocolate_Stout&diff=263 2020-05-22T01:41:53Z

<p>72.198.24.71: /* Measurements */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 2lbs 2-Row<br /> * 0.5lbs Carapils<br /> * 0.25lbs Crystal Malt 10L<br /> * 0.25lbs Crystal Malt 20L<br /> * 2lbs flaked oats<br /> * 1lbs chocolate malt<br /> * 0.25lbs roasted barley<br /> * 0.25lbs black malt<br /> * 2lbs light DME<br /> * 6.6lbs light LME<br /> * 1.25oz cocoa nibs<br /> * Small amount of vodka<br /> * 2 AAU Willamette Hops<br /> * 2 AAU Ahtanum Hops<br /> * 4 AAU Galena Hops<br /> * 6.5 AAU Summit Hops<br /> * 5 tsp Yeast Nutrient<br /> * Whirlfloc tablet<br /> * 1 Safale US-05 yeast packet<br /> * 1 Nottingham Ale yeast packet<br /> * 150g Corn Sugar<br /> <br /> ==Instructions==<br /> ===Nibs===<br /> # Crush nibs<br /> # Roast at 350F for 10 minutes<br /> # 325F for 5 minutes<br /> # 300F for 5 minutes<br /> # 275F for 5-10 minutes or until done.<br /> # Add to glass container and cover with vodka<br /> # Wait 1 week<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and seep for 45 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add 2.9L water<br /> # Add DME<br /> # t+00:00 Start boiling <br /> # t+00:00 Add all Hops<br /> # t+45:00 Add LME<br /> # t+45:00 Add yeast nutrient<br /> # t+45:00 Add whirlfloc<br /> # t+60:00 Done<br /> # Adjust water to 1.094 SG<br /> # Add nibs solution<br /> # Chill in ice bath to 66F<br /> # Aerate and pitch US-04<br /> # Add cocoa<br /> # Ferment ~1 week, until US-04 winds down<br /> # Pitch Nottingham<br /> # Ferment ~2 weeks<br /> # Use priming sugar<br /> # Bottle condition for 8-10 weeks<br /> <br /> ==Measurements==<br /> * 1.094 OG (1.090 actual)<br /> * 1.022 FG (1.024 actual)<br /> * 9.6% ABV (10.35% via alt. calc)<br /> * 5 gal (4.2 actual)<br /> <br /> ==References==<br /> * Adapted from Stone Brewing Company, 12th Anniversary Bitter Chocolate Oatmeal Stout</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Mac_and_Jack%27s&diff=262 2020-05-22T01:08:02Z

<p>72.198.24.71: /* Ingredients */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 6.6 lbs Muntons light LME<br /> * 0.5 lbs Muntons light DME<br /> * 1.0 lb Munich malt<br /> * 0.5 lbs crystal 80<br /> * 0.5 lbs carapils (dextrin) malt<br /> * 0.5oz dried sweet orange peel<br /> * 7.5 AAU Centennial Hops (60m)<br /> * 3 AAU Cascade Hops (15m)<br /> * 3 AAU Cascade Hops (2m)<br /> * 6 AAU Cascade Hops (dry)<br /> * 2 tsp Yeast Nutrient<br /> * 1 pack Safale S-04<br /> * 115g Corn Sugar<br /> <br /> ==Instructions==<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and seep for 30 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add 2.9L water<br /> # Add DME and LME<br /> # t+00:00 Start boiling<br /> # t+00:00 Add 7.5 AAU Centennial<br /> # t+30:00 Add orange peel<br /> # t+45:00 Add 3 AAU Cascade<br /> # t+58:00 Add 3 AAU Cascade<br /> # t+45:00 Add yeast nutrient<br /> # t+60:00 Done<br /> # Adjust water to 1.060 OG<br /> # Chill in ice bath to fermenting temp<br /> # Aerate and pitch yeast, 6AAU Cascade<br /> # Ferment<br /> # Use priming sugar<br /> # Bottle condition for 4 weeks<br /> <br /> ==Measurements==<br /> * 1.060 OG (1.056 actual)<br /> * 1.018 FG (1.015 actual)<br /> * 5.5% ABV (5.38% actual)<br /> * 5 gal (3.8 actual)<br /> <br /> ==References==<br /> * http://www.brewingkb.com/mack-and-jacks-african-amber-clone/<br /> * https://beertech.blogspot.com/2012/12/brewing-mac-jacks-african-amber-clone.html<br /> * https://beertech.blogspot.com/2012/12/mac-and-jacks-african-amber-clone.html</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Mac_and_Jack%27s&diff=261 2020-05-22T01:01:46Z

<p>72.198.24.71: /* Measurements */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 6.6 lbs Muntons light LME<br /> * 0.5 lbs Muntons light DME<br /> * 1.0 lb Munich malt<br /> * 0.5 lbs crystal 80<br /> * 0.5 lbs carapils (dextrin) malt<br /> * 0.5oz dried sweet orange peel<br /> * 7.5 AAU Centennial Hops (60m)<br /> * 3 AAU Cascade Hops (15m)<br /> * 3 AAU Cascade Hops (2m)<br /> * 6 AAU Cascade Hops (dry)<br /> * 2 tsp Yeast Nutrient<br /> * 1 pack Safale S-04<br /> * ?g Corn Sugar<br /> <br /> ==Instructions==<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and seep for 30 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add 2.9L water<br /> # Add DME and LME<br /> # t+00:00 Start boiling<br /> # t+00:00 Add 7.5 AAU Centennial<br /> # t+30:00 Add orange peel<br /> # t+45:00 Add 3 AAU Cascade<br /> # t+58:00 Add 3 AAU Cascade<br /> # t+45:00 Add yeast nutrient<br /> # t+60:00 Done<br /> # Adjust water to 1.060 OG<br /> # Chill in ice bath to fermenting temp<br /> # Aerate and pitch yeast, 6AAU Cascade<br /> # Ferment<br /> # Use priming sugar<br /> # Bottle condition for 4 weeks<br /> <br /> ==Measurements==<br /> * 1.060 OG (1.056 actual)<br /> * 1.018 FG (1.015 actual)<br /> * 5.5% ABV (5.38% actual)<br /> * 5 gal (3.8 actual)<br /> <br /> ==References==<br /> * http://www.brewingkb.com/mack-and-jacks-african-amber-clone/<br /> * https://beertech.blogspot.com/2012/12/brewing-mac-jacks-african-amber-clone.html<br /> * https://beertech.blogspot.com/2012/12/mac-and-jacks-african-amber-clone.html</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Mac_and_Jack%27s&diff=260 2020-05-01T14:12:17Z

<p>72.198.24.71: /* Boil */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 6.6 lbs Muntons light LME<br /> * 0.5 lbs Muntons light DME<br /> * 1.0 lb Munich malt<br /> * 0.5 lbs crystal 80<br /> * 0.5 lbs carapils (dextrin) malt<br /> * 0.5oz dried sweet orange peel<br /> * 7.5 AAU Centennial Hops (60m)<br /> * 3 AAU Cascade Hops (15m)<br /> * 3 AAU Cascade Hops (2m)<br /> * 6 AAU Cascade Hops (dry)<br /> * 2 tsp Yeast Nutrient<br /> * 1 pack Safale S-04<br /> * ?g Corn Sugar<br /> <br /> ==Instructions==<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and seep for 30 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add 2.9L water<br /> # Add DME and LME<br /> # t+00:00 Start boiling<br /> # t+00:00 Add 7.5 AAU Centennial<br /> # t+30:00 Add orange peel<br /> # t+45:00 Add 3 AAU Cascade<br /> # t+58:00 Add 3 AAU Cascade<br /> # t+45:00 Add yeast nutrient<br /> # t+60:00 Done<br /> # Adjust water to 1.060 OG<br /> # Chill in ice bath to fermenting temp<br /> # Aerate and pitch yeast, 6AAU Cascade<br /> # Ferment<br /> # Use priming sugar<br /> # Bottle condition for 4 weeks<br /> <br /> ==Measurements==<br /> * 1.060 OG (1.056 actual)<br /> * 1.018 FG<br /> * 5.5% ABV<br /> * 5 gal (3.8 actual)<br /> <br /> ==References==<br /> * http://www.brewingkb.com/mack-and-jacks-african-amber-clone/<br /> * https://beertech.blogspot.com/2012/12/brewing-mac-jacks-african-amber-clone.html<br /> * https://beertech.blogspot.com/2012/12/mac-and-jacks-african-amber-clone.html</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Mac_and_Jack%27s&diff=259 2020-05-01T05:14:53Z

<p>72.198.24.71: /* Measurements */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 6.6 lbs Muntons light LME<br /> * 0.5 lbs Muntons light DME<br /> * 1.0 lb Munich malt<br /> * 0.5 lbs crystal 80<br /> * 0.5 lbs carapils (dextrin) malt<br /> * 0.5oz dried sweet orange peel<br /> * 7.5 AAU Centennial Hops (60m)<br /> * 3 AAU Cascade Hops (15m)<br /> * 3 AAU Cascade Hops (2m)<br /> * 6 AAU Cascade Hops (dry)<br /> * 2 tsp Yeast Nutrient<br /> * 1 pack Safale S-04<br /> * ?g Corn Sugar<br /> <br /> ==Instructions==<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and seep for 30 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add 2.9L water<br /> # Add DME and LME<br /> # t+00:00 Start boiling<br /> # t+00:00 Add 7.5 AAU Centennial<br /> # t+30:00 Add orange peel<br /> # t+45:00 Add 3 AAU Cascade<br /> # t+58:00 Add 3 AAU Cascade<br /> # t+45:00 Add yeast nutrient<br /> # t+60:00 Done<br /> # Adjust water to 1.060 OG<br /> # Chill in ice bath to fermenting temp<br /> # Aerate and pitch yeast, dry hops<br /> # Ferment<br /> # Use priming sugar<br /> # Bottle condition for 4 weeks<br /> <br /> ==Measurements==<br /> * 1.060 OG (1.056 actual)<br /> * 1.018 FG<br /> * 5.5% ABV<br /> * 5 gal (3.8 actual)<br /> <br /> ==References==<br /> * http://www.brewingkb.com/mack-and-jacks-african-amber-clone/<br /> * https://beertech.blogspot.com/2012/12/brewing-mac-jacks-african-amber-clone.html<br /> * https://beertech.blogspot.com/2012/12/mac-and-jacks-african-amber-clone.html</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Chocolate_Stout&diff=258 2020-05-01T01:52:26Z

<p>72.198.24.71: /* Measurements */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 2lbs 2-Row<br /> * 0.5lbs Carapils<br /> * 0.25lbs Crystal Malt 10L<br /> * 0.25lbs Crystal Malt 20L<br /> * 2lbs flaked oats<br /> * 1lbs chocolate malt<br /> * 0.25lbs roasted barley<br /> * 0.25lbs black malt<br /> * 2lbs light DME<br /> * 6.6lbs light LME<br /> * 1.25oz cocoa nibs<br /> * Small amount of vodka<br /> * 2 AAU Willamette Hops<br /> * 2 AAU Ahtanum Hops<br /> * 4 AAU Galena Hops<br /> * 6.5 AAU Summit Hops<br /> * 5 tsp Yeast Nutrient<br /> * Whirlfloc tablet<br /> * 1 Safale US-05 yeast packet<br /> * 1 Nottingham Ale yeast packet<br /> * 150g Corn Sugar<br /> <br /> ==Instructions==<br /> ===Nibs===<br /> # Crush nibs<br /> # Roast at 350F for 10 minutes<br /> # 325F for 5 minutes<br /> # 300F for 5 minutes<br /> # 275F for 5-10 minutes or until done.<br /> # Add to glass container and cover with vodka<br /> # Wait 1 week<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and seep for 45 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add 2.9L water<br /> # Add DME<br /> # t+00:00 Start boiling <br /> # t+00:00 Add all Hops<br /> # t+45:00 Add LME<br /> # t+45:00 Add yeast nutrient<br /> # t+45:00 Add whirlfloc<br /> # t+60:00 Done<br /> # Adjust water to 1.094 SG<br /> # Add nibs solution<br /> # Chill in ice bath to 66F<br /> # Aerate and pitch US-04<br /> # Add cocoa<br /> # Ferment ~1 week, until US-04 winds down<br /> # Pitch Nottingham<br /> # Ferment ~2 weeks<br /> # Use priming sugar<br /> # Bottle condition for 8-10 weeks<br /> <br /> ==Measurements==<br /> * 1.094 OG (1.090 actual)<br /> * 1.022 FG<br /> * 9.6% ABV (10.35% via alt. calc)<br /> * 5 gal (4.2 actual)<br /> <br /> ==References==<br /> * Adapted from Stone Brewing Company, 12th Anniversary Bitter Chocolate Oatmeal Stout</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Mac_and_Jack%27s&diff=257 2020-04-30T22:53:27Z

<p>72.198.24.71: /* Boil */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 6.6 lbs Muntons light LME<br /> * 0.5 lbs Muntons light DME<br /> * 1.0 lb Munich malt<br /> * 0.5 lbs crystal 80<br /> * 0.5 lbs carapils (dextrin) malt<br /> * 0.5oz dried sweet orange peel<br /> * 7.5 AAU Centennial Hops (60m)<br /> * 3 AAU Cascade Hops (15m)<br /> * 3 AAU Cascade Hops (2m)<br /> * 6 AAU Cascade Hops (dry)<br /> * 2 tsp Yeast Nutrient<br /> * 1 pack Safale S-04<br /> * ?g Corn Sugar<br /> <br /> ==Instructions==<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and seep for 30 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add 2.9L water<br /> # Add DME and LME<br /> # t+00:00 Start boiling<br /> # t+00:00 Add 7.5 AAU Centennial<br /> # t+30:00 Add orange peel<br /> # t+45:00 Add 3 AAU Cascade<br /> # t+58:00 Add 3 AAU Cascade<br /> # t+45:00 Add yeast nutrient<br /> # t+60:00 Done<br /> # Adjust water to 1.060 OG<br /> # Chill in ice bath to fermenting temp<br /> # Aerate and pitch yeast, dry hops<br /> # Ferment<br /> # Use priming sugar<br /> # Bottle condition for 4 weeks<br /> <br /> ==Measurements==<br /> * 1.060 OG <br /> * 1.018 FG<br /> * 5.5% ABV<br /> <br /> ==References==<br /> * http://www.brewingkb.com/mack-and-jacks-african-amber-clone/<br /> * https://beertech.blogspot.com/2012/12/brewing-mac-jacks-african-amber-clone.html<br /> * https://beertech.blogspot.com/2012/12/mac-and-jacks-african-amber-clone.html</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Chocolate_Stout&diff=256 2020-04-30T16:47:48Z

<p>72.198.24.71: /* Boil */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 2lbs 2-Row<br /> * 0.5lbs Carapils<br /> * 0.25lbs Crystal Malt 10L<br /> * 0.25lbs Crystal Malt 20L<br /> * 2lbs flaked oats<br /> * 1lbs chocolate malt<br /> * 0.25lbs roasted barley<br /> * 0.25lbs black malt<br /> * 2lbs light DME<br /> * 6.6lbs light LME<br /> * 1.25oz cocoa nibs<br /> * Small amount of vodka<br /> * 2 AAU Willamette Hops<br /> * 2 AAU Ahtanum Hops<br /> * 4 AAU Galena Hops<br /> * 6.5 AAU Summit Hops<br /> * 5 tsp Yeast Nutrient<br /> * Whirlfloc tablet<br /> * 1 Safale US-05 yeast packet<br /> * 1 Nottingham Ale yeast packet<br /> * 150g Corn Sugar<br /> <br /> ==Instructions==<br /> ===Nibs===<br /> # Crush nibs<br /> # Roast at 350F for 10 minutes<br /> # 325F for 5 minutes<br /> # 300F for 5 minutes<br /> # 275F for 5-10 minutes or until done.<br /> # Add to glass container and cover with vodka<br /> # Wait 1 week<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and seep for 45 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add 2.9L water<br /> # Add DME<br /> # t+00:00 Start boiling <br /> # t+00:00 Add all Hops<br /> # t+45:00 Add LME<br /> # t+45:00 Add yeast nutrient<br /> # t+45:00 Add whirlfloc<br /> # t+60:00 Done<br /> # Adjust water to 1.094 SG<br /> # Add nibs solution<br /> # Chill in ice bath to 66F<br /> # Aerate and pitch US-04<br /> # Add cocoa<br /> # Ferment ~1 week, until US-04 winds down<br /> # Pitch Nottingham<br /> # Ferment ~2 weeks<br /> # Use priming sugar<br /> # Bottle condition for 8-10 weeks<br /> <br /> ==Measurements==<br /> * 1.094 SG <br /> * 1.022 FG<br /> * 9.6% ABV (10.35% via alt. calc)<br /> <br /> ==References==<br /> * Adapted from Stone Brewing Company, 12th Anniversary Bitter Chocolate Oatmeal Stout</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Chocolate_Stout&diff=255 2020-04-30T16:46:31Z

<p>72.198.24.71: /* Boil */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 2lbs 2-Row<br /> * 0.5lbs Carapils<br /> * 0.25lbs Crystal Malt 10L<br /> * 0.25lbs Crystal Malt 20L<br /> * 2lbs flaked oats<br /> * 1lbs chocolate malt<br /> * 0.25lbs roasted barley<br /> * 0.25lbs black malt<br /> * 2lbs light DME<br /> * 6.6lbs light LME<br /> * 1.25oz cocoa nibs<br /> * Small amount of vodka<br /> * 2 AAU Willamette Hops<br /> * 2 AAU Ahtanum Hops<br /> * 4 AAU Galena Hops<br /> * 6.5 AAU Summit Hops<br /> * 5 tsp Yeast Nutrient<br /> * Whirlfloc tablet<br /> * 1 Safale US-05 yeast packet<br /> * 1 Nottingham Ale yeast packet<br /> * 150g Corn Sugar<br /> <br /> ==Instructions==<br /> ===Nibs===<br /> # Crush nibs<br /> # Roast at 350F for 10 minutes<br /> # 325F for 5 minutes<br /> # 300F for 5 minutes<br /> # 275F for 5-10 minutes or until done.<br /> # Add to glass container and cover with vodka<br /> # Wait 1 week<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and seep for 45 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add 2.9L water<br /> # Add DME<br /> # t+00:00 Start boiling <br /> # t+00:00 Add all Hops<br /> # t+45:00 Add LME<br /> # t+45:00 Add yeast nutrient<br /> # t+45:00 Add whirlfloc<br /> # t+60:00 Done<br /> # Adjust water to 1.094 SG<br /> # Add nibs solution<br /> # Chill in ice bath to 66F<br /> # Aerate and pitch US-04<br /> # Add cocoa<br /> # Ferment 1 week<br /> # Pitch Nottingham<br /> # Ferment 2 weeks<br /> # Use priming sugar<br /> # Bottle condition for 8-10 weeks<br /> <br /> ==Measurements==<br /> * 1.094 SG <br /> * 1.022 FG<br /> * 9.6% ABV (10.35% via alt. calc)<br /> <br /> ==References==<br /> * Adapted from Stone Brewing Company, 12th Anniversary Bitter Chocolate Oatmeal Stout</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Chocolate_Stout&diff=254 2020-04-30T16:46:16Z

<p>72.198.24.71: /* Boil */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 2lbs 2-Row<br /> * 0.5lbs Carapils<br /> * 0.25lbs Crystal Malt 10L<br /> * 0.25lbs Crystal Malt 20L<br /> * 2lbs flaked oats<br /> * 1lbs chocolate malt<br /> * 0.25lbs roasted barley<br /> * 0.25lbs black malt<br /> * 2lbs light DME<br /> * 6.6lbs light LME<br /> * 1.25oz cocoa nibs<br /> * Small amount of vodka<br /> * 2 AAU Willamette Hops<br /> * 2 AAU Ahtanum Hops<br /> * 4 AAU Galena Hops<br /> * 6.5 AAU Summit Hops<br /> * 5 tsp Yeast Nutrient<br /> * Whirlfloc tablet<br /> * 1 Safale US-05 yeast packet<br /> * 1 Nottingham Ale yeast packet<br /> * 150g Corn Sugar<br /> <br /> ==Instructions==<br /> ===Nibs===<br /> # Crush nibs<br /> # Roast at 350F for 10 minutes<br /> # 325F for 5 minutes<br /> # 300F for 5 minutes<br /> # 275F for 5-10 minutes or until done.<br /> # Add to glass container and cover with vodka<br /> # Wait 1 week<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and seep for 45 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add 2.9L water<br /> # Add DME<br /> # t+00:00 Start boiling <br /> # t+00:00 Add all Hops<br /> # t+45:00 Add LME<br /> # t+45:00 Add yeast nutrient<br /> # t+45:00 Add whirlfloc<br /> # t+60:00 Done<br /> # Adjust water to 1.094 SG<br /> # Add nibs solution<br /> # Chill in ice bath to 66F<br /> # Aerate and pitch yeast<br /> # Add cocoa<br /> # Ferment 1 week<br /> # Pitch Nottingham<br /> # Ferment 2 weeks<br /> # Use priming sugar<br /> # Bottle condition for 8-10 weeks<br /> <br /> ==Measurements==<br /> * 1.094 SG <br /> * 1.022 FG<br /> * 9.6% ABV (10.35% via alt. calc)<br /> <br /> ==References==<br /> * Adapted from Stone Brewing Company, 12th Anniversary Bitter Chocolate Oatmeal Stout</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Chocolate_Stout&diff=253 2020-04-30T16:45:39Z

<p>72.198.24.71: /* Ingredients */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 2lbs 2-Row<br /> * 0.5lbs Carapils<br /> * 0.25lbs Crystal Malt 10L<br /> * 0.25lbs Crystal Malt 20L<br /> * 2lbs flaked oats<br /> * 1lbs chocolate malt<br /> * 0.25lbs roasted barley<br /> * 0.25lbs black malt<br /> * 2lbs light DME<br /> * 6.6lbs light LME<br /> * 1.25oz cocoa nibs<br /> * Small amount of vodka<br /> * 2 AAU Willamette Hops<br /> * 2 AAU Ahtanum Hops<br /> * 4 AAU Galena Hops<br /> * 6.5 AAU Summit Hops<br /> * 5 tsp Yeast Nutrient<br /> * Whirlfloc tablet<br /> * 1 Safale US-05 yeast packet<br /> * 1 Nottingham Ale yeast packet<br /> * 150g Corn Sugar<br /> <br /> ==Instructions==<br /> ===Nibs===<br /> # Crush nibs<br /> # Roast at 350F for 10 minutes<br /> # 325F for 5 minutes<br /> # 300F for 5 minutes<br /> # 275F for 5-10 minutes or until done.<br /> # Add to glass container and cover with vodka<br /> # Wait 1 week<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and seep for 45 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add 2.9L water<br /> # Add DME<br /> # t+00:00 Start boiling <br /> # t+00:00 Add all Hops<br /> # t+45:00 Add LME<br /> # t+45:00 Add yeast nutrient<br /> # t+45:00 Add whirlfloc<br /> # t+60:00 Done<br /> # Adjust water to 1.094 SG<br /> # Add nibs solution<br /> # Chill in ice bath to 66F<br /> # Aerate and pitch yeast<br /> # Add cocoa<br /> # Ferment 3 weeks<br /> # Use priming sugar<br /> # Bottle condition for 8-10 weeks<br /> <br /> ==Measurements==<br /> * 1.094 SG <br /> * 1.022 FG<br /> * 9.6% ABV (10.35% via alt. calc)<br /> <br /> ==References==<br /> * Adapted from Stone Brewing Company, 12th Anniversary Bitter Chocolate Oatmeal Stout</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Tomato_Sauce&diff=252 2020-04-27T15:41:03Z

<p>72.198.24.71: Created page with &quot;==Yield== 4 Servings ==Time== 1 Hour ==Ingredients== *1 28oz can San Marzano whole peeled tomatoes *5 tbsp butter *1 onion, peeled and cut in half *salt ==Instructions== #...&quot;</p> <hr /> <div>==Yield==<br /> 4 Servings<br /> <br /> ==Time==<br /> 1 Hour<br /> <br /> ==Ingredients==<br /> *1 28oz can San Marzano whole peeled tomatoes<br /> *5 tbsp butter<br /> *1 onion, peeled and cut in half<br /> *salt<br /> <br /> ==Instructions==<br /> # Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.<br /> # Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.<br /> # Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.<br /> <br /> ==References==<br /> * https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Pesto&diff=251 2020-04-27T15:40:46Z

<p>72.198.24.71: </p> <hr /> <div>==Ingredients==<br /> *3.2oz basil leaves<br /> *4oz pine nuts<br /> *0.4oz garlic<br /> *0.4oz salt<br /> *4 fluid oz olive oil<br /> *3oz Parmesan<br /> <br /> ==Instructions==<br /> # Rinse and dry basil<br /> # In a food processor, blend everything except parmesan<br /> # Add parmesan</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Pesto&diff=250 2020-04-27T15:40:21Z

<p>72.198.24.71: </p> <hr /> <div>==Yield==<br /> 4 Servings<br /> <br /> ==Time==<br /> 1 Hour<br /> <br /> ==Ingredients==<br /> *1 28oz can San Marzano whole peeled tomatoes<br /> *5 tbsp butter<br /> *1 onion, peeled and cut in half<br /> *salt<br /> <br /> ==Instructions==<br /> # Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.<br /> # Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.<br /> # Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Main_Page&diff=249 2020-04-27T15:37:29Z

<p>72.198.24.71: /* Sauce */</p> <hr /> <div>=Starters=<br /> ==Bread==<br /> *[[Basic Dough]]<br /> *[[Baguette]]<br /> *[[Garlic Croutons]]<br /> *[[NYT No-Kneed Bread]]<br /> <br /> ==Soup==<br /> *[[French Onion Soup]]<br /> *[[Chicken Consomme]]<br /> *[[Chicken Broth]]<br /> *[[Tortilla Soup]]<br /> *[[Crab Bisque]]<br /> *[[Broccoli Cheese Soup]]<br /> *[[Green/Bean Soup]]<br /> *[[Crab Ramen]]<br /> <br /> ==Salad==<br /> *[[Caprese salad]]<br /> *[[Beet Salad]]<br /> <br /> =Sauce=<br /> *[[White Clam Sauce]]<br /> *[[Mushroom Sauce]]<br /> *[[Demi-Glace]]<br /> *[[Espagnole Sauce]]<br /> *[[Brown Veal Stock]]<br /> *[[Alfredo Sauce]]<br /> *[[Chile con Queso]]<br /> *[[Pesto Cream Sauce]]<br /> *[[Béchamel Sauce]]<br /> *[[Beurre Blanc]]<br /> *[[Pesto]]<br /> *[[Tomato Sauce]]<br /> <br /> =Mains=<br /> <br /> ==Pasta==<br /> *[[Veal, Spinach, and Cheese Canneloni]]<br /> *[[Penne with Beer-Braised Cabbage &amp; Brats]]<br /> *[[Squid Ink Pasta with Crab]]<br /> <br /> ==Meat==<br /> *[[Filet Mignon]]<br /> *[[Apple-Cheddar Turkey Burgers]]<br /> *[[Taco Steak]]<br /> *[[Sarmas]]<br /> *[[Steak Marinade]]<br /> *[[Veal Cordon Bleu]]<br /> *[[Duck Confit]]<br /> *[[Chateaubriand]]<br /> *[[Burgers]]<br /> <br /> ==Seafood==<br /> *[[Halibut]]<br /> *[[Salmon]]<br /> *[[Lemon Lavender Salmon]]<br /> *[[NYT Fish]]<br /> *[[Sardine Crackers]]<br /> *[[Steamed Clams]]<br /> *[[Poached Sea Bass]]<br /> *[[Poaches Sea Bass with Pesto Beurre Blanc]]<br /> *[[Pan-Roasted Halibut with Chipotle-Garlic Butter]]<br /> <br /> ==Mexican==<br /> *[[Tamales]]<br /> <br /> =Breakfast=<br /> *[[Avocado Toast]]<br /> *[[French Toast]]<br /> <br /> =Sides=<br /> <br /> ==Vegetables==<br /> *[[Spinach]]<br /> *[[Asparagus]]<br /> *[[Braised Greens]]<br /> *[[Arugula]]<br /> *[[Spanakopita]]<br /> *[[Szechuan Green Beans]]<br /> *[[Artichoke]]<br /> *[[Corn on the Cob]]<br /> *[[Asparagus with Balsamic Browned Butter]]<br /> <br /> ==Potatoes==<br /> *[[Mashed Potatoes]]<br /> *[[Candied Sweet Potatoes]]<br /> *[[Hash Browns]]<br /> *[[Scalloped Potatoes]]<br /> <br /> ==Misc Sides==<br /> *[[Hush Puppies]]<br /> *[[Tapenade]]<br /> *[[Brandon's Salsa]]<br /> *[[Brandon's Beans]]<br /> *[[Brandon's Rice]]<br /> <br /> =Drinks=<br /> *[[Margarita]]<br /> *[[Mounds]]<br /> *[[Carrot Cake]]<br /> *[[Crazy Redhead]]<br /> *[[Grasshopper]]<br /> *[[Jelly Doughnut]]<br /> *[[Melon Ball]]<br /> *[[Iced Coffee]]<br /> *[[Pina Muchacho]]<br /> *[[Pina Colada]]<br /> *[[Sangria]]<br /> *[[Dry Sack Cobbler]]<br /> <br /> =Brewing=<br /> * [[La End of the World]]<br /> * [[Cidery Cider]]<br /> * [[Pilsener]]<br /> * [[Chocolate Stout]]<br /> * [[Mac and Jack's]]<br /> * [[Munich Gold]]<br /> <br /> =Dessert=<br /> *[[Creme Brulee]]<br /> *[[Tiramisu]]<br /> *[[Raspberry Coulis]]<br /> *[[Blethen House Cookies]]<br /> *[[Pumpkin Pie]]<br /> *[[Eggless Peanut Butter Cookies]]<br /> *[[Lavender Shortbread Dinosaur Cookies]]<br /> *[[Merengue Cookies]]<br /> *[[Whipped Cream]]<br /> *[[Almond Lace Cookies]]<br /> *[[Butterscotch Pudding]]<br /> <br /> =Basics=<br /> *[[Mirepoix]]<br /> *[[Sachet d'Epices]]<br /> *[[Roux]]<br /> *[[Creme Fraiche]]</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Westmalle_Trippel&diff=248 2020-04-25T01:18:26Z

<p>72.198.24.71: Redirected page to La End of the World</p> <hr /> <div>#REDIRECT [[La End of the World]]</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=La_End_of_the_World&diff=247 2020-04-25T01:18:14Z

<p>72.198.24.71: Created page with &quot;==Yield== 5 Gallons ==Ingredients== * 6.5 gal Water * 8.29lbs Pilsen Liquid Malt Extract (or 6.91lbs Pilsen DME) * 2 lbs cane sugar * 9.5 AAU Celeia Hops * 3 AAU Tettnang H...&quot;</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 6.5 gal Water<br /> * 8.29lbs Pilsen Liquid Malt Extract (or 6.91lbs Pilsen DME)<br /> * 2 lbs cane sugar<br /> * 9.5 AAU Celeia Hops<br /> * 3 AAU Tettnang Hops<br /> * 3 AAU Saaz Hops<br /> * 5 tsp Yeast Nutrient<br /> * 2 x Abbaye Belgian Yeast packets, rehydrated<br /> * 7.82 oz cane sugar (Priming Sugar)<br /> <br /> ==Instructions==<br /> # Combine water and LME<br /> # t+00:00 Start boiling <br /> # t+15:00 Add Celeia Hops<br /> # t+60:00 Add Tettnanger Hops<br /> # t+65:00 Add Cane Sugar<br /> # t+65:00 Add Whirlfloc Tablet<br /> # t+70:00 Add Saaz Hops<br /> # t+70:00 Add Yeast Nutrient<br /> # t+75:00 Done; should be 5 gallons (top to or boil to 5 gallons if not) and 1.081 SG. Chill in ice bath to 68F.<br /> # Aerate and pitch yeast<br /> # Ferment 3 weeks<br /> # Bottle condition for 8-10 weeks<br /> <br /> ==Measurements==<br /> * 1.081 SG <br /> * 1.009 FG<br /> * 9.45% ABV (10.03% via alt. calc)<br /> <br /> =Alternative 1 gal version=<br /> * 1 gal Water<br /> * 1.382lbs Pilsen DME<br /> * 0.4 lbs cane sugar<br /> * 0.727 AAU Celeia Hops<br /> * 0.189 AAU Tettnang Hops<br /> * 0.6 AAU Saaz Hops<br /> * 0.5 Abbaye Belgian Yeast packets, rehydrated<br /> Topped up to 1.082 SG</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Main_Page&diff=246 2020-04-25T01:18:03Z

<p>72.198.24.71: /* Brewing */</p> <hr /> <div>=Starters=<br /> ==Bread==<br /> *[[Basic Dough]]<br /> *[[Baguette]]<br /> *[[Garlic Croutons]]<br /> *[[NYT No-Kneed Bread]]<br /> <br /> ==Soup==<br /> *[[French Onion Soup]]<br /> *[[Chicken Consomme]]<br /> *[[Chicken Broth]]<br /> *[[Tortilla Soup]]<br /> *[[Crab Bisque]]<br /> *[[Broccoli Cheese Soup]]<br /> *[[Green/Bean Soup]]<br /> *[[Crab Ramen]]<br /> <br /> ==Salad==<br /> *[[Caprese salad]]<br /> *[[Beet Salad]]<br /> <br /> =Sauce=<br /> *[[White Clam Sauce]]<br /> *[[Mushroom Sauce]]<br /> *[[Demi-Glace]]<br /> *[[Espagnole Sauce]]<br /> *[[Brown Veal Stock]]<br /> *[[Alfredo Sauce]]<br /> *[[Chile con Queso]]<br /> *[[Pesto Cream Sauce]]<br /> *[[Béchamel Sauce]]<br /> *[[Beurre Blanc]]<br /> *[[Pesto]]<br /> <br /> =Mains=<br /> <br /> ==Pasta==<br /> *[[Veal, Spinach, and Cheese Canneloni]]<br /> *[[Penne with Beer-Braised Cabbage &amp; Brats]]<br /> *[[Squid Ink Pasta with Crab]]<br /> <br /> ==Meat==<br /> *[[Filet Mignon]]<br /> *[[Apple-Cheddar Turkey Burgers]]<br /> *[[Taco Steak]]<br /> *[[Sarmas]]<br /> *[[Steak Marinade]]<br /> *[[Veal Cordon Bleu]]<br /> *[[Duck Confit]]<br /> *[[Chateaubriand]]<br /> *[[Burgers]]<br /> <br /> ==Seafood==<br /> *[[Halibut]]<br /> *[[Salmon]]<br /> *[[Lemon Lavender Salmon]]<br /> *[[NYT Fish]]<br /> *[[Sardine Crackers]]<br /> *[[Steamed Clams]]<br /> *[[Poached Sea Bass]]<br /> *[[Poaches Sea Bass with Pesto Beurre Blanc]]<br /> *[[Pan-Roasted Halibut with Chipotle-Garlic Butter]]<br /> <br /> ==Mexican==<br /> *[[Tamales]]<br /> <br /> =Breakfast=<br /> *[[Avocado Toast]]<br /> *[[French Toast]]<br /> <br /> =Sides=<br /> <br /> ==Vegetables==<br /> *[[Spinach]]<br /> *[[Asparagus]]<br /> *[[Braised Greens]]<br /> *[[Arugula]]<br /> *[[Spanakopita]]<br /> *[[Szechuan Green Beans]]<br /> *[[Artichoke]]<br /> *[[Corn on the Cob]]<br /> *[[Asparagus with Balsamic Browned Butter]]<br /> <br /> ==Potatoes==<br /> *[[Mashed Potatoes]]<br /> *[[Candied Sweet Potatoes]]<br /> *[[Hash Browns]]<br /> *[[Scalloped Potatoes]]<br /> <br /> ==Misc Sides==<br /> *[[Hush Puppies]]<br /> *[[Tapenade]]<br /> *[[Brandon's Salsa]]<br /> *[[Brandon's Beans]]<br /> *[[Brandon's Rice]]<br /> <br /> =Drinks=<br /> *[[Margarita]]<br /> *[[Mounds]]<br /> *[[Carrot Cake]]<br /> *[[Crazy Redhead]]<br /> *[[Grasshopper]]<br /> *[[Jelly Doughnut]]<br /> *[[Melon Ball]]<br /> *[[Iced Coffee]]<br /> *[[Pina Muchacho]]<br /> *[[Pina Colada]]<br /> *[[Sangria]]<br /> *[[Dry Sack Cobbler]]<br /> <br /> =Brewing=<br /> * [[La End of the World]]<br /> * [[Cidery Cider]]<br /> * [[Pilsener]]<br /> * [[Chocolate Stout]]<br /> * [[Mac and Jack's]]<br /> * [[Munich Gold]]<br /> <br /> =Dessert=<br /> *[[Creme Brulee]]<br /> *[[Tiramisu]]<br /> *[[Raspberry Coulis]]<br /> *[[Blethen House Cookies]]<br /> *[[Pumpkin Pie]]<br /> *[[Eggless Peanut Butter Cookies]]<br /> *[[Lavender Shortbread Dinosaur Cookies]]<br /> *[[Merengue Cookies]]<br /> *[[Whipped Cream]]<br /> *[[Almond Lace Cookies]]<br /> *[[Butterscotch Pudding]]<br /> <br /> =Basics=<br /> *[[Mirepoix]]<br /> *[[Sachet d'Epices]]<br /> *[[Roux]]<br /> *[[Creme Fraiche]]</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Juicy_Juice_Cider&diff=245 2020-04-25T01:17:09Z

<p>72.198.24.71: Redirected page to Cidery Cider</p> <hr /> <div>#REDIRECT [[Cidery Cider]]</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Cidery_Cider&diff=244 2020-04-25T01:16:21Z

<p>72.198.24.71: Created page with &quot;==Yield== 4.5 Gallons ==Ingredients== * 4 gal Apple Juicy Juice * 1.66 lbs Corn Sugar * 0.77 lbs White Sugar * 5 tsp Yeast Nutrient * 1 Nottingham Ale Yeast packet, rehydrate...&quot;</p> <hr /> <div>==Yield==<br /> 4.5 Gallons<br /> <br /> ==Ingredients==<br /> * 4 gal Apple Juicy Juice<br /> * 1.66 lbs Corn Sugar<br /> * 0.77 lbs White Sugar<br /> * 5 tsp Yeast Nutrient<br /> * 1 Nottingham Ale Yeast packet, rehydrated<br /> * 90g Priming Sugar<br /> <br /> ==Instructions==<br /> # Combine 1.5 gal juice and sugar, boil for 10 minutes<br /> # Add rest of juice<br /> # Cool to 72F<br /> # Aerate and pitch yeast<br /> # Ferment 2 weeks<br /> # Bottle condition for at least 2 weeks<br /> <br /> ==Measurements==<br /> * OG: 1.065<br /> * FG: 0.999 - 1.001<br /> * ABV: 8.5%</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Main_Page&diff=243 2020-04-25T01:16:14Z

<p>72.198.24.71: /* Brewing */</p> <hr /> <div>=Starters=<br /> ==Bread==<br /> *[[Basic Dough]]<br /> *[[Baguette]]<br /> *[[Garlic Croutons]]<br /> *[[NYT No-Kneed Bread]]<br /> <br /> ==Soup==<br /> *[[French Onion Soup]]<br /> *[[Chicken Consomme]]<br /> *[[Chicken Broth]]<br /> *[[Tortilla Soup]]<br /> *[[Crab Bisque]]<br /> *[[Broccoli Cheese Soup]]<br /> *[[Green/Bean Soup]]<br /> *[[Crab Ramen]]<br /> <br /> ==Salad==<br /> *[[Caprese salad]]<br /> *[[Beet Salad]]<br /> <br /> =Sauce=<br /> *[[White Clam Sauce]]<br /> *[[Mushroom Sauce]]<br /> *[[Demi-Glace]]<br /> *[[Espagnole Sauce]]<br /> *[[Brown Veal Stock]]<br /> *[[Alfredo Sauce]]<br /> *[[Chile con Queso]]<br /> *[[Pesto Cream Sauce]]<br /> *[[Béchamel Sauce]]<br /> *[[Beurre Blanc]]<br /> *[[Pesto]]<br /> <br /> =Mains=<br /> <br /> ==Pasta==<br /> *[[Veal, Spinach, and Cheese Canneloni]]<br /> *[[Penne with Beer-Braised Cabbage &amp; Brats]]<br /> *[[Squid Ink Pasta with Crab]]<br /> <br /> ==Meat==<br /> *[[Filet Mignon]]<br /> *[[Apple-Cheddar Turkey Burgers]]<br /> *[[Taco Steak]]<br /> *[[Sarmas]]<br /> *[[Steak Marinade]]<br /> *[[Veal Cordon Bleu]]<br /> *[[Duck Confit]]<br /> *[[Chateaubriand]]<br /> *[[Burgers]]<br /> <br /> ==Seafood==<br /> *[[Halibut]]<br /> *[[Salmon]]<br /> *[[Lemon Lavender Salmon]]<br /> *[[NYT Fish]]<br /> *[[Sardine Crackers]]<br /> *[[Steamed Clams]]<br /> *[[Poached Sea Bass]]<br /> *[[Poaches Sea Bass with Pesto Beurre Blanc]]<br /> *[[Pan-Roasted Halibut with Chipotle-Garlic Butter]]<br /> <br /> ==Mexican==<br /> *[[Tamales]]<br /> <br /> =Breakfast=<br /> *[[Avocado Toast]]<br /> *[[French Toast]]<br /> <br /> =Sides=<br /> <br /> ==Vegetables==<br /> *[[Spinach]]<br /> *[[Asparagus]]<br /> *[[Braised Greens]]<br /> *[[Arugula]]<br /> *[[Spanakopita]]<br /> *[[Szechuan Green Beans]]<br /> *[[Artichoke]]<br /> *[[Corn on the Cob]]<br /> *[[Asparagus with Balsamic Browned Butter]]<br /> <br /> ==Potatoes==<br /> *[[Mashed Potatoes]]<br /> *[[Candied Sweet Potatoes]]<br /> *[[Hash Browns]]<br /> *[[Scalloped Potatoes]]<br /> <br /> ==Misc Sides==<br /> *[[Hush Puppies]]<br /> *[[Tapenade]]<br /> *[[Brandon's Salsa]]<br /> *[[Brandon's Beans]]<br /> *[[Brandon's Rice]]<br /> <br /> =Drinks=<br /> *[[Margarita]]<br /> *[[Mounds]]<br /> *[[Carrot Cake]]<br /> *[[Crazy Redhead]]<br /> *[[Grasshopper]]<br /> *[[Jelly Doughnut]]<br /> *[[Melon Ball]]<br /> *[[Iced Coffee]]<br /> *[[Pina Muchacho]]<br /> *[[Pina Colada]]<br /> *[[Sangria]]<br /> *[[Dry Sack Cobbler]]<br /> <br /> =Brewing=<br /> * [[Westmalle Trippel]]<br /> * [[Cidery Cider]]<br /> * [[Pilsener]]<br /> * [[Chocolate Stout]]<br /> * [[Mac and Jack's]]<br /> * [[Munich Gold]]<br /> <br /> =Dessert=<br /> *[[Creme Brulee]]<br /> *[[Tiramisu]]<br /> *[[Raspberry Coulis]]<br /> *[[Blethen House Cookies]]<br /> *[[Pumpkin Pie]]<br /> *[[Eggless Peanut Butter Cookies]]<br /> *[[Lavender Shortbread Dinosaur Cookies]]<br /> *[[Merengue Cookies]]<br /> *[[Whipped Cream]]<br /> *[[Almond Lace Cookies]]<br /> *[[Butterscotch Pudding]]<br /> <br /> =Basics=<br /> *[[Mirepoix]]<br /> *[[Sachet d'Epices]]<br /> *[[Roux]]<br /> *[[Creme Fraiche]]</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Mac_and_Jack%27s&diff=242 2020-04-23T19:21:50Z

<p>72.198.24.71: /* References */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 6.6 lbs Muntons light LME<br /> * 0.5 lbs Muntons light DME<br /> * 1.0 lb Munich malt<br /> * 0.5 lbs crystal 80<br /> * 0.5 lbs carapils (dextrin) malt<br /> * 0.5oz dried sweet orange peel<br /> * 7.5 AAU Centennial Hops (60m)<br /> * 3 AAU Cascade Hops (15m)<br /> * 3 AAU Cascade Hops (2m)<br /> * 6 AAU Cascade Hops (dry)<br /> * 2 tsp Yeast Nutrient<br /> * 1 pack Safale S-04<br /> * ?g Corn Sugar<br /> <br /> ==Instructions==<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and seep for 30 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add 2.9L water<br /> # Add DME and LME<br /> # t+00:00 Start boiling<br /> # t+00:00 Add 7.5 AAU Centennial<br /> # t+30:00 Add orange peel<br /> # t+45:00 Add 3 AAU Cascade<br /> # t+58:00 Add 3 AAU Cascade<br /> # t+45:00 Add yeast nutrient<br /> # t+60:00 Done<br /> # Adjust water to 1.060 OG<br /> # Chill in ice bath to fermenting temp<br /> # Aerate and pitch yeast<br /> # Ferment<br /> # Use priming sugar<br /> # Bottle condition for 4 weeks<br /> <br /> ==Measurements==<br /> * 1.060 OG <br /> * 1.018 FG<br /> * 5.5% ABV<br /> <br /> ==References==<br /> * http://www.brewingkb.com/mack-and-jacks-african-amber-clone/<br /> * https://beertech.blogspot.com/2012/12/brewing-mac-jacks-african-amber-clone.html<br /> * https://beertech.blogspot.com/2012/12/mac-and-jacks-african-amber-clone.html</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Mac_and_Jack%27s&diff=241 2020-04-23T19:21:19Z

<p>72.198.24.71: /* Ingredients */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 6.6 lbs Muntons light LME<br /> * 0.5 lbs Muntons light DME<br /> * 1.0 lb Munich malt<br /> * 0.5 lbs crystal 80<br /> * 0.5 lbs carapils (dextrin) malt<br /> * 0.5oz dried sweet orange peel<br /> * 7.5 AAU Centennial Hops (60m)<br /> * 3 AAU Cascade Hops (15m)<br /> * 3 AAU Cascade Hops (2m)<br /> * 6 AAU Cascade Hops (dry)<br /> * 2 tsp Yeast Nutrient<br /> * 1 pack Safale S-04<br /> * ?g Corn Sugar<br /> <br /> ==Instructions==<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and seep for 30 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add 2.9L water<br /> # Add DME and LME<br /> # t+00:00 Start boiling<br /> # t+00:00 Add 7.5 AAU Centennial<br /> # t+30:00 Add orange peel<br /> # t+45:00 Add 3 AAU Cascade<br /> # t+58:00 Add 3 AAU Cascade<br /> # t+45:00 Add yeast nutrient<br /> # t+60:00 Done<br /> # Adjust water to 1.060 OG<br /> # Chill in ice bath to fermenting temp<br /> # Aerate and pitch yeast<br /> # Ferment<br /> # Use priming sugar<br /> # Bottle condition for 4 weeks<br /> <br /> ==Measurements==<br /> * 1.060 OG <br /> * 1.018 FG<br /> * 5.5% ABV<br /> <br /> ==References==<br /> * http://www.brewingkb.com/mack-and-jacks-african-amber-clone/<br /> * https://beertech.blogspot.com/2012/12/brewing-mac-jacks-african-amber-clone.html<br /> * https://beertech.blogspot.com/2012/12/mac-and-jacks-african-amber-clone.html<br /> * 1oz dried sweet orange peel 30 min</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Mac_and_Jack%27s&diff=240 2020-04-23T19:11:53Z

<p>72.198.24.71: Created page with &quot;==Yield== 5 Gallons ==Ingredients== * 6.6 lbs Muntons light LME * 0.5 lbs Muntons light DME * 1.0 lb Munich malt * 0.5 lbs crystal 80 * 0.5 lbs carapils (dextrin) malt * 0.5o...&quot;</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 6.6 lbs Muntons light LME<br /> * 0.5 lbs Muntons light DME<br /> * 1.0 lb Munich malt<br /> * 0.5 lbs crystal 80<br /> * 0.5 lbs carapils (dextrin) malt<br /> * 0.5oz dried sweet orange peel<br /> * 7.5 AAU Centennial Hops (60m)<br /> * 3 AAU Cascade Hops (15m)<br /> * 3 AAU Cascade Hops (2m)<br /> * 6 AAU Cascade Hops (dry)<br /> * 2 tsp Yeast Nutrient<br /> * WY1098 yeast ?<br /> * ?g Corn Sugar<br /> <br /> ==Instructions==<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and seep for 30 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add 2.9L water<br /> # Add DME and LME<br /> # t+00:00 Start boiling<br /> # t+00:00 Add 7.5 AAU Centennial<br /> # t+30:00 Add orange peel<br /> # t+45:00 Add 3 AAU Cascade<br /> # t+58:00 Add 3 AAU Cascade<br /> # t+45:00 Add yeast nutrient<br /> # t+60:00 Done<br /> # Adjust water to 1.060 OG<br /> # Chill in ice bath to fermenting temp<br /> # Aerate and pitch yeast<br /> # Ferment<br /> # Use priming sugar<br /> # Bottle condition for 4 weeks<br /> <br /> ==Measurements==<br /> * 1.060 OG <br /> * 1.018 FG<br /> * 5.5% ABV<br /> <br /> ==References==<br /> * http://www.brewingkb.com/mack-and-jacks-african-amber-clone/<br /> * https://beertech.blogspot.com/2012/12/brewing-mac-jacks-african-amber-clone.html<br /> * https://beertech.blogspot.com/2012/12/mac-and-jacks-african-amber-clone.html<br /> * 1oz dried sweet orange peel 30 min</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Chocolate_Stout&diff=239 2020-04-23T18:50:55Z

<p>72.198.24.71: /* References */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 2lbs 2-Row<br /> * 0.5lbs Carapils<br /> * 0.25lbs Crystal Malt 10L<br /> * 0.25lbs Crystal Malt 20L<br /> * 2lbs flaked oats<br /> * 1lbs chocolate malt<br /> * 0.25lbs roasted barley<br /> * 0.25lbs black malt<br /> * 2lbs light DME<br /> * 6.6lbs light LME<br /> * 1.25oz cocoa nibs<br /> * Small amount of vodka<br /> * 2 AAU Willamette Hops<br /> * 2 AAU Ahtanum Hops<br /> * 4 AAU Galena Hops<br /> * 6.5 AAU Summit Hops<br /> * 5 tsp Yeast Nutrient<br /> * Whirlfloc tablet<br /> * 2 x Safale US-05 yeast packets<br /> * 150g Corn Sugar<br /> <br /> ==Instructions==<br /> ===Nibs===<br /> # Crush nibs<br /> # Roast at 350F for 10 minutes<br /> # 325F for 5 minutes<br /> # 300F for 5 minutes<br /> # 275F for 5-10 minutes or until done.<br /> # Add to glass container and cover with vodka<br /> # Wait 1 week<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and seep for 45 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add 2.9L water<br /> # Add DME<br /> # t+00:00 Start boiling <br /> # t+00:00 Add all Hops<br /> # t+45:00 Add LME<br /> # t+45:00 Add yeast nutrient<br /> # t+45:00 Add whirlfloc<br /> # t+60:00 Done<br /> # Adjust water to 1.094 SG<br /> # Add nibs solution<br /> # Chill in ice bath to 66F<br /> # Aerate and pitch yeast<br /> # Add cocoa<br /> # Ferment 3 weeks<br /> # Use priming sugar<br /> # Bottle condition for 8-10 weeks<br /> <br /> ==Measurements==<br /> * 1.094 SG <br /> * 1.022 FG<br /> * 9.6% ABV (10.35% via alt. calc)<br /> <br /> ==References==<br /> * Adapted from Stone Brewing Company, 12th Anniversary Bitter Chocolate Oatmeal Stout</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Chocolate_Stout&diff=238 2020-04-23T18:50:29Z

<p>72.198.24.71: </p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 2lbs 2-Row<br /> * 0.5lbs Carapils<br /> * 0.25lbs Crystal Malt 10L<br /> * 0.25lbs Crystal Malt 20L<br /> * 2lbs flaked oats<br /> * 1lbs chocolate malt<br /> * 0.25lbs roasted barley<br /> * 0.25lbs black malt<br /> * 2lbs light DME<br /> * 6.6lbs light LME<br /> * 1.25oz cocoa nibs<br /> * Small amount of vodka<br /> * 2 AAU Willamette Hops<br /> * 2 AAU Ahtanum Hops<br /> * 4 AAU Galena Hops<br /> * 6.5 AAU Summit Hops<br /> * 5 tsp Yeast Nutrient<br /> * Whirlfloc tablet<br /> * 2 x Safale US-05 yeast packets<br /> * 150g Corn Sugar<br /> <br /> ==Instructions==<br /> ===Nibs===<br /> # Crush nibs<br /> # Roast at 350F for 10 minutes<br /> # 325F for 5 minutes<br /> # 300F for 5 minutes<br /> # 275F for 5-10 minutes or until done.<br /> # Add to glass container and cover with vodka<br /> # Wait 1 week<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and seep for 45 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add 2.9L water<br /> # Add DME<br /> # t+00:00 Start boiling <br /> # t+00:00 Add all Hops<br /> # t+45:00 Add LME<br /> # t+45:00 Add yeast nutrient<br /> # t+45:00 Add whirlfloc<br /> # t+60:00 Done<br /> # Adjust water to 1.094 SG<br /> # Add nibs solution<br /> # Chill in ice bath to 66F<br /> # Aerate and pitch yeast<br /> # Add cocoa<br /> # Ferment 3 weeks<br /> # Use priming sugar<br /> # Bottle condition for 8-10 weeks<br /> <br /> ==Measurements==<br /> * 1.094 SG <br /> * 1.022 FG<br /> * 9.6% ABV (10.35% via alt. calc)<br /> <br /> ==References==<br /> * Adopted from Stone Brewing Company, 12th Anniversary Bitter Chocolate Oatmeal Stout</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Chocolate_Stout&diff=237 2020-04-23T18:32:44Z

<p>72.198.24.71: /* Instructions */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 2lbs 2-Row<br /> * 0.5lbs Carapils<br /> * 0.25lbs Crystal Malt 10L<br /> * 0.25lbs Crystal Malt 20L<br /> * 2lbs flaked oats<br /> * 1lbs chocolate malt<br /> * 0.25lbs roasted barley<br /> * 0.25lbs black malt<br /> * 2lbs light DME<br /> * 6.6lbs light LME<br /> * 1.25oz cocoa nibs<br /> * Small amount of vodka<br /> * 2 AAU Willamette Hops<br /> * 2 AAU Ahtanum Hops<br /> * 4 AAU Galena Hops<br /> * 6.5 AAU Summit Hops<br /> * 5 tsp Yeast Nutrient<br /> * Whirlfloc tablet<br /> * 2 x Safale US-05 yeast packets<br /> * 150g Corn Sugar<br /> <br /> ==Instructions==<br /> ===Nibs===<br /> # Crush nibs<br /> # Roast at 350F for 10 minutes<br /> # 325F for 5 minutes<br /> # 300F for 5 minutes<br /> # 275F for 5-10 minutes or until done.<br /> # Add to glass container and cover with vodka<br /> # Wait 1 week<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and seep for 45 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add 2.9L water<br /> # Add DME<br /> # t+00:00 Start boiling <br /> # t+00:00 Add all Hops<br /> # t+45:00 Add LME<br /> # t+45:00 Add yeast nutrient<br /> # t+45:00 Add whirlfloc<br /> # t+60:00 Done<br /> # Adjust water to 1.094 SG<br /> # Add nibs solution<br /> # Chill in ice bath to 66F<br /> # Aerate and pitch yeast<br /> # Add cocoa<br /> # Ferment 3 weeks<br /> # Use priming sugar<br /> # Bottle condition for 8-10 weeks<br /> <br /> ==Measurements==<br /> * 1.094 SG <br /> * 1.022 FG<br /> * 9.6% ABV (10.35% via alt. calc)</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Chocolate_Stout&diff=236 2020-04-23T18:00:11Z

<p>72.198.24.71: Created page with &quot;==Yield== 5 Gallons ==Ingredients== * 2lbs 2-Row * 0.5lbs Carapils * 0.25lbs Crystal Malt 10L * 0.25lbs Crystal Malt 20L * 2lbs flaked oats * 1lbs chocolate malt * 0.25lbs ro...&quot;</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 2lbs 2-Row<br /> * 0.5lbs Carapils<br /> * 0.25lbs Crystal Malt 10L<br /> * 0.25lbs Crystal Malt 20L<br /> * 2lbs flaked oats<br /> * 1lbs chocolate malt<br /> * 0.25lbs roasted barley<br /> * 0.25lbs black malt<br /> * 2lbs light DME<br /> * 6.6lbs light LME<br /> * 1.25oz cocoa nibs<br /> * Small amount of vodka<br /> * 2 AAU Willamette Hops<br /> * 2 AAU Ahtanum Hops<br /> * 4 AAU Galena Hops<br /> * 6.5 AAU Summit Hops<br /> * 5 tsp Yeast Nutrient<br /> * Whirlfloc tablet<br /> * 2 x Safale US-05 yeast packets<br /> * 150g Corn Sugar<br /> <br /> ==Instructions==<br /> ===Nibs===<br /> # Crush nibs<br /> # Roast at ?F<br /> # Add to glass container and cover with vodka<br /> # Wait 1 week<br /> ===Mash===<br /> # Get 8.5L water to 150F<br /> # Put bagged grains in the water and seep for 45 minutes<br /> # Remove bag (don't squeeze, but let it drain)<br /> ===Boil===<br /> # Add 2.9L water<br /> # Add DME<br /> # t+00:00 Start boiling <br /> # t+00:00 Add all Hops<br /> # t+45:00 Add LME<br /> # t+45:00 Add yeast nutrient<br /> # t+45:00 Add whirlfloc<br /> # t+60:00 Done<br /> # Adjust water to 1.094 SG<br /> # Add nibs solution<br /> # Chill in ice bath to 66F<br /> # Aerate and pitch yeast<br /> # Add cocoa<br /> # Ferment 3 weeks<br /> # Use priming sugar<br /> # Bottle condition for 8-10 weeks<br /> <br /> ==Measurements==<br /> * 1.094 SG <br /> * 1.022 FG<br /> * 9.6% ABV (10.35% via alt. calc)</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Main_Page&diff=235 2020-04-23T17:39:21Z

<p>72.198.24.71: /* Brewing */</p> <hr /> <div>=Starters=<br /> ==Bread==<br /> *[[Basic Dough]]<br /> *[[Baguette]]<br /> *[[Garlic Croutons]]<br /> *[[NYT No-Kneed Bread]]<br /> <br /> ==Soup==<br /> *[[French Onion Soup]]<br /> *[[Chicken Consomme]]<br /> *[[Chicken Broth]]<br /> *[[Tortilla Soup]]<br /> *[[Crab Bisque]]<br /> *[[Broccoli Cheese Soup]]<br /> *[[Green/Bean Soup]]<br /> *[[Crab Ramen]]<br /> <br /> ==Salad==<br /> *[[Caprese salad]]<br /> *[[Beet Salad]]<br /> <br /> =Sauce=<br /> *[[White Clam Sauce]]<br /> *[[Mushroom Sauce]]<br /> *[[Demi-Glace]]<br /> *[[Espagnole Sauce]]<br /> *[[Brown Veal Stock]]<br /> *[[Alfredo Sauce]]<br /> *[[Chile con Queso]]<br /> *[[Pesto Cream Sauce]]<br /> *[[Béchamel Sauce]]<br /> *[[Beurre Blanc]]<br /> *[[Pesto]]<br /> <br /> =Mains=<br /> <br /> ==Pasta==<br /> *[[Veal, Spinach, and Cheese Canneloni]]<br /> *[[Penne with Beer-Braised Cabbage &amp; Brats]]<br /> *[[Squid Ink Pasta with Crab]]<br /> <br /> ==Meat==<br /> *[[Filet Mignon]]<br /> *[[Apple-Cheddar Turkey Burgers]]<br /> *[[Taco Steak]]<br /> *[[Sarmas]]<br /> *[[Steak Marinade]]<br /> *[[Veal Cordon Bleu]]<br /> *[[Duck Confit]]<br /> *[[Chateaubriand]]<br /> *[[Burgers]]<br /> <br /> ==Seafood==<br /> *[[Halibut]]<br /> *[[Salmon]]<br /> *[[Lemon Lavender Salmon]]<br /> *[[NYT Fish]]<br /> *[[Sardine Crackers]]<br /> *[[Steamed Clams]]<br /> *[[Poached Sea Bass]]<br /> *[[Poaches Sea Bass with Pesto Beurre Blanc]]<br /> *[[Pan-Roasted Halibut with Chipotle-Garlic Butter]]<br /> <br /> ==Mexican==<br /> *[[Tamales]]<br /> <br /> =Breakfast=<br /> *[[Avocado Toast]]<br /> *[[French Toast]]<br /> <br /> =Sides=<br /> <br /> ==Vegetables==<br /> *[[Spinach]]<br /> *[[Asparagus]]<br /> *[[Braised Greens]]<br /> *[[Arugula]]<br /> *[[Spanakopita]]<br /> *[[Szechuan Green Beans]]<br /> *[[Artichoke]]<br /> *[[Corn on the Cob]]<br /> *[[Asparagus with Balsamic Browned Butter]]<br /> <br /> ==Potatoes==<br /> *[[Mashed Potatoes]]<br /> *[[Candied Sweet Potatoes]]<br /> *[[Hash Browns]]<br /> *[[Scalloped Potatoes]]<br /> <br /> ==Misc Sides==<br /> *[[Hush Puppies]]<br /> *[[Tapenade]]<br /> *[[Brandon's Salsa]]<br /> *[[Brandon's Beans]]<br /> *[[Brandon's Rice]]<br /> <br /> =Drinks=<br /> *[[Margarita]]<br /> *[[Mounds]]<br /> *[[Carrot Cake]]<br /> *[[Crazy Redhead]]<br /> *[[Grasshopper]]<br /> *[[Jelly Doughnut]]<br /> *[[Melon Ball]]<br /> *[[Iced Coffee]]<br /> *[[Pina Muchacho]]<br /> *[[Pina Colada]]<br /> *[[Sangria]]<br /> *[[Dry Sack Cobbler]]<br /> <br /> =Brewing=<br /> * [[Westmalle Trippel]]<br /> * [[Juicy Juice Cider]]<br /> * [[Pilsener]]<br /> * [[Chocolate Stout]]<br /> * [[Mac and Jack's]]<br /> * [[Munich Gold]]<br /> <br /> =Dessert=<br /> *[[Creme Brulee]]<br /> *[[Tiramisu]]<br /> *[[Raspberry Coulis]]<br /> *[[Blethen House Cookies]]<br /> *[[Pumpkin Pie]]<br /> *[[Eggless Peanut Butter Cookies]]<br /> *[[Lavender Shortbread Dinosaur Cookies]]<br /> *[[Merengue Cookies]]<br /> *[[Whipped Cream]]<br /> *[[Almond Lace Cookies]]<br /> *[[Butterscotch Pudding]]<br /> <br /> =Basics=<br /> *[[Mirepoix]]<br /> *[[Sachet d'Epices]]<br /> *[[Roux]]<br /> *[[Creme Fraiche]]</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Pilsener&diff=234 2020-04-19T20:10:02Z

<p>72.198.24.71: </p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 5 gal Water<br /> * 4.86lbs Pilsen DME<br /> * 11.75 AAU Saaz<br /> * Saflager W34/70 yeast packet<br /> * 1 tsp Irish moss<br /> * 6.57 oz Priming Sugar<br /> * Gelatin<br /> <br /> ==Instructions==<br /> # Combine water and DME<br /> # t+00:00 Start boiling, add Saaz hops<br /> # t+45:00 Add Irish Moss<br /> # t+60:00 Done. Chill in ice bath to 55F.<br /> # Add clean water to 1.045 SG.<br /> # Aerate and pitch yeast<br /> # Ferment @ 55F for 8 days<br /> # Ramp temperature to 68F for 6 days until fermentation complete, ~1.008 FG<br /> # Add gelatin for fining and move to 30-32F for 4 days<br /> # Add boiled priming sugar, bottle.<br /> # Bottle condition 72F for 2 to 14 days<br /> # Lager in bottles at fridge for 5 days to 6 weeks<br /> <br /> ==Measurements==<br /> * 1.045 SG <br /> * 1.008 FG<br /> * 4.8% ABV</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Westmalle_Trippel&diff=233 2020-04-15T15:14:20Z

<p>72.198.24.71: /* Ingredients */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 6.5 gal Water<br /> * 8.29lbs Pilsen Liquid Malt Extract (or 6.91lbs Pilsen DME)<br /> * 2 lbs cane sugar<br /> * 9.5 AAU Celeia Hops<br /> * 3 AAU Tettnang Hops<br /> * 3 AAU Saaz Hops<br /> * 5 tsp Yeast Nutrient<br /> * 2 x Abbaye Belgian Yeast packets, rehydrated<br /> * 7.82 oz cane sugar (Priming Sugar)<br /> <br /> ==Instructions==<br /> # Combine water and LME<br /> # t+00:00 Start boiling <br /> # t+15:00 Add Celeia Hops<br /> # t+60:00 Add Tettnanger Hops<br /> # t+65:00 Add Cane Sugar<br /> # t+65:00 Add Whirlfloc Tablet<br /> # t+70:00 Add Saaz Hops<br /> # t+70:00 Add Yeast Nutrient<br /> # t+75:00 Done; should be 5 gallons (top to or boil to 5 gallons if not) and 1.081 SG. Chill in ice bath to 68F.<br /> # Aerate and pitch yeast<br /> # Ferment 3 weeks<br /> # Bottle condition for 8-10 weeks<br /> <br /> ==Measurements==<br /> * 1.081 SG <br /> * 1.009 FG<br /> * 9.45% ABV (10.03% via alt. calc)<br /> <br /> =Alternative 1 gal version=<br /> * 1 gal Water<br /> * 1.382lbs Pilsen DME<br /> * 0.4 lbs cane sugar<br /> * 0.727 AAU Celeia Hops<br /> * 0.189 AAU Tettnang Hops<br /> * 0.6 AAU Saaz Hops<br /> * 0.5 Abbaye Belgian Yeast packets, rehydrated<br /> Topped up to 1.082 SG</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Westmalle_Trippel&diff=232 2020-04-15T15:13:47Z

<p>72.198.24.71: /* Ingredients */</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 6.5 gal Water<br /> * 8.29lbs Pilsen Liquid Malt Extract (or 6.91lbs Pilsen DME)<br /> * 2 lbs cane sugar<br /> * 9.5 AAU Celeia Hops<br /> * 3 AAU Tettnang Hops<br /> * 3 AAU Saaz Hops<br /> * 5 tsp Yeast Nutrient<br /> * 2 x Abbaye Belgian Yeast packets, rehydrated<br /> * 7.82 oz Priming Sugar<br /> <br /> ==Instructions==<br /> # Combine water and LME<br /> # t+00:00 Start boiling <br /> # t+15:00 Add Celeia Hops<br /> # t+60:00 Add Tettnanger Hops<br /> # t+65:00 Add Cane Sugar<br /> # t+65:00 Add Whirlfloc Tablet<br /> # t+70:00 Add Saaz Hops<br /> # t+70:00 Add Yeast Nutrient<br /> # t+75:00 Done; should be 5 gallons (top to or boil to 5 gallons if not) and 1.081 SG. Chill in ice bath to 68F.<br /> # Aerate and pitch yeast<br /> # Ferment 3 weeks<br /> # Bottle condition for 8-10 weeks<br /> <br /> ==Measurements==<br /> * 1.081 SG <br /> * 1.009 FG<br /> * 9.45% ABV (10.03% via alt. calc)<br /> <br /> =Alternative 1 gal version=<br /> * 1 gal Water<br /> * 1.382lbs Pilsen DME<br /> * 0.4 lbs cane sugar<br /> * 0.727 AAU Celeia Hops<br /> * 0.189 AAU Tettnang Hops<br /> * 0.6 AAU Saaz Hops<br /> * 0.5 Abbaye Belgian Yeast packets, rehydrated<br /> Topped up to 1.082 SG</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Pilsener&diff=231 2020-04-15T14:33:09Z

<p>72.198.24.71: </p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 5 gal Water<br /> * 4.86lbs Pilsen DME<br /> * 11.75 AAU Saaz<br /> * Saflager W34/70 yeast packet<br /> * 6.57 oz Priming Sugar<br /> * Gelatin<br /> <br /> ==Instructions==<br /> # Combine water and DME<br /> # t+00:00 Start boiling, add Saaz hops<br /> # t+60:00 Done. Chill in ice bath to 55F.<br /> # Add clean water to 1.045 SG.<br /> # Aerate and pitch yeast<br /> # Ferment @ 55F for 8 days<br /> # Ramp temperature to 68F for 6 days until fermentation complete, ~1.008 FG<br /> # Add gelatin for fining and move to 30-32F for 4 days<br /> # Add boiled priming sugar, bottle.<br /> # Bottle condition 72F for 2 to 14 days<br /> # Lager in bottles at fridge for 5 days to 6 weeks<br /> <br /> ==Measurements==<br /> * 1.045 SG <br /> * 1.008 FG<br /> * 4.8% ABV</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Pilsener&diff=230 2020-04-14T01:22:47Z

<p>72.198.24.71: Created page with &quot;==Yield== 5 Gallons ==Ingredients== * 5 gal Water * 4.86lbs Pilsen DME * 11.75 AAU Saaz * Saflager W34/70 yeast packet * 6.57 oz Priming Sugar ==Instructions== # Combine wat...&quot;</p> <hr /> <div>==Yield==<br /> 5 Gallons<br /> <br /> ==Ingredients==<br /> * 5 gal Water<br /> * 4.86lbs Pilsen DME<br /> * 11.75 AAU Saaz<br /> * Saflager W34/70 yeast packet<br /> * 6.57 oz Priming Sugar<br /> <br /> ==Instructions==<br /> # Combine water and DME<br /> # t+00:00 Start boiling, add Saaz hops<br /> # t+60:00 Done. Chill in ice bath to 55F.<br /> # Add clean water to 1.045 SG.<br /> # Aerate and pitch yeast<br /> # Ferment @ 55F until sable 1.008 FG<br /> # Diacetyl rest at 60F for 2 days<br /> # Add boiled priming sugar, bottle.<br /> # Bottle condition 72F for 2 days<br /> # Lager in bottles at 38F for 4-6 weeks<br /> <br /> ==Measurements==<br /> * 1.045 SG <br /> * 1.008 FG<br /> * 4.8% ABV</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Main_Page&diff=229 2020-04-14T01:15:04Z

<p>72.198.24.71: /* Brewing */</p> <hr /> <div>=Starters=<br /> ==Bread==<br /> *[[Basic Dough]]<br /> *[[Baguette]]<br /> *[[Garlic Croutons]]<br /> *[[NYT No-Kneed Bread]]<br /> <br /> ==Soup==<br /> *[[French Onion Soup]]<br /> *[[Chicken Consomme]]<br /> *[[Chicken Broth]]<br /> *[[Tortilla Soup]]<br /> *[[Crab Bisque]]<br /> *[[Broccoli Cheese Soup]]<br /> *[[Green/Bean Soup]]<br /> *[[Crab Ramen]]<br /> <br /> ==Salad==<br /> *[[Caprese salad]]<br /> *[[Beet Salad]]<br /> <br /> =Sauce=<br /> *[[White Clam Sauce]]<br /> *[[Mushroom Sauce]]<br /> *[[Demi-Glace]]<br /> *[[Espagnole Sauce]]<br /> *[[Brown Veal Stock]]<br /> *[[Alfredo Sauce]]<br /> *[[Chile con Queso]]<br /> *[[Pesto Cream Sauce]]<br /> *[[Béchamel Sauce]]<br /> *[[Beurre Blanc]]<br /> *[[Pesto]]<br /> <br /> =Mains=<br /> <br /> ==Pasta==<br /> *[[Veal, Spinach, and Cheese Canneloni]]<br /> *[[Penne with Beer-Braised Cabbage &amp; Brats]]<br /> *[[Squid Ink Pasta with Crab]]<br /> <br /> ==Meat==<br /> *[[Filet Mignon]]<br /> *[[Apple-Cheddar Turkey Burgers]]<br /> *[[Taco Steak]]<br /> *[[Sarmas]]<br /> *[[Steak Marinade]]<br /> *[[Veal Cordon Bleu]]<br /> *[[Duck Confit]]<br /> *[[Chateaubriand]]<br /> *[[Burgers]]<br /> <br /> ==Seafood==<br /> *[[Halibut]]<br /> *[[Salmon]]<br /> *[[Lemon Lavender Salmon]]<br /> *[[NYT Fish]]<br /> *[[Sardine Crackers]]<br /> *[[Steamed Clams]]<br /> *[[Poached Sea Bass]]<br /> *[[Poaches Sea Bass with Pesto Beurre Blanc]]<br /> *[[Pan-Roasted Halibut with Chipotle-Garlic Butter]]<br /> <br /> ==Mexican==<br /> *[[Tamales]]<br /> <br /> =Breakfast=<br /> *[[Avocado Toast]]<br /> *[[French Toast]]<br /> <br /> =Sides=<br /> <br /> ==Vegetables==<br /> *[[Spinach]]<br /> *[[Asparagus]]<br /> *[[Braised Greens]]<br /> *[[Arugula]]<br /> *[[Spanakopita]]<br /> *[[Szechuan Green Beans]]<br /> *[[Artichoke]]<br /> *[[Corn on the Cob]]<br /> *[[Asparagus with Balsamic Browned Butter]]<br /> <br /> ==Potatoes==<br /> *[[Mashed Potatoes]]<br /> *[[Candied Sweet Potatoes]]<br /> *[[Hash Browns]]<br /> *[[Scalloped Potatoes]]<br /> <br /> ==Misc Sides==<br /> *[[Hush Puppies]]<br /> *[[Tapenade]]<br /> *[[Brandon's Salsa]]<br /> *[[Brandon's Beans]]<br /> *[[Brandon's Rice]]<br /> <br /> =Drinks=<br /> *[[Margarita]]<br /> *[[Mounds]]<br /> *[[Carrot Cake]]<br /> *[[Crazy Redhead]]<br /> *[[Grasshopper]]<br /> *[[Jelly Doughnut]]<br /> *[[Melon Ball]]<br /> *[[Iced Coffee]]<br /> *[[Pina Muchacho]]<br /> *[[Pina Colada]]<br /> *[[Sangria]]<br /> *[[Dry Sack Cobbler]]<br /> <br /> =Brewing=<br /> *[[Westmalle Trippel]]<br /> *[[Juicy Juice Cider]]<br /> *[[Pilsener]]<br /> <br /> =Dessert=<br /> *[[Creme Brulee]]<br /> *[[Tiramisu]]<br /> *[[Raspberry Coulis]]<br /> *[[Blethen House Cookies]]<br /> *[[Pumpkin Pie]]<br /> *[[Eggless Peanut Butter Cookies]]<br /> *[[Lavender Shortbread Dinosaur Cookies]]<br /> *[[Merengue Cookies]]<br /> *[[Whipped Cream]]<br /> *[[Almond Lace Cookies]]<br /> *[[Butterscotch Pudding]]<br /> <br /> =Basics=<br /> *[[Mirepoix]]<br /> *[[Sachet d'Epices]]<br /> *[[Roux]]<br /> *[[Creme Fraiche]]</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Salmon&diff=228 2020-04-13T22:47:48Z

<p>72.198.24.71: </p> <hr /> <div>==SALMON WITH GARLIC, LEMON, AND DILL==<br /> * Yield: 2<br /> * Prep Time: 5 min.<br /> * Cook Time: 10 min.<br /> * Total Time: 15 min.<br /> <br /> INGREDIENTS:<br /> * 1 lb salmon fillet<br /> * 2 tbsp butter<br /> * 1 tsp olive oil<br /> * 1 clove of garlic, minced<br /> * Sea salt and freshly cracked pepper, to taste<br /> * Fresh dill, to taste<br /> * Lemon slices<br /> <br /> DIRECTIONS:<br /> Preheat the oven to 450 degrees.<br /> Line a baking sheet with tin foil then coat it with cooking spray.<br /> <br /> Combine the butter, olive oil, and garlic together then spread evenly over the top of the fish.<br /> Season with sea salt and freshly cracked pepper, to taste.<br /> Sprinkle freshly chopped dill all over followed by a layer of lemon slices. Place skin side down on the prepared baking sheet.<br /> <br /> Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork.<br /> Remove from the oven and serve with additional slices of lemon if desired.<br /> Serve immediately.</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Salmon&diff=227 2020-04-13T22:46:45Z

<p>72.198.24.71: /* SALMON WITH GARLIC, LEMON, AND DILL */</p> <hr /> <div>==SALMON WITH GARLIC, LEMON, AND DILL==<br /> * Yield: 4<br /> * Prep Time: 5 min.<br /> * Cook Time: 10 min.<br /> * Total Time: 15 min.<br /> <br /> INGREDIENTS:<br /> * 1 lb salmon fillet<br /> * 2 tbsp butter<br /> * 1 tsp olive oil<br /> * 1 clove of garlic, minced<br /> * Sea salt and freshly cracked pepper, to taste<br /> * Fresh dill, to taste<br /> * Lemon slices<br /> <br /> DIRECTIONS:<br /> Preheat the oven to 450 degrees.<br /> Line a baking sheet with tin foil then coat it with cooking spray.<br /> <br /> Combine the butter, olive oil, and garlic together then spread evenly over the top of the fish.<br /> Season with sea salt and freshly cracked pepper, to taste.<br /> Sprinkle freshly chopped dill all over followed by a layer of lemon slices. Place skin side down on the prepared baking sheet.<br /> <br /> Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork.<br /> Remove from the oven and serve with additional slices of lemon if desired.<br /> Serve immediately.</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Juicy_Juice_Cider&diff=226 2020-04-11T20:48:15Z

<p>72.198.24.71: /* Instructions */</p> <hr /> <div>==Yield==<br /> 4.5 Gallons<br /> <br /> ==Ingredients==<br /> * 4 gal Apple Juicy Juice<br /> * 1.66 lbs Corn Sugar<br /> * 0.77 lbs White Sugar<br /> * 5 tsp Yeast Nutrient<br /> * 1 Nottingham Ale Yeast packet, rehydrated<br /> * 90g Priming Sugar<br /> <br /> ==Instructions==<br /> # Combine 1.5 gal juice and sugar, boil for 10 minutes<br /> # Add rest of juice<br /> # Cool to 72F<br /> # Aerate and pitch yeast<br /> # Ferment 2 weeks<br /> # Bottle condition for at least 2 weeks<br /> <br /> ==Measurements==<br /> * OG: 1.065<br /> * FG: 0.999 - 1.001<br /> * ABV: 8.5%</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Juicy_Juice_Cider&diff=225 2020-04-11T20:47:40Z

<p>72.198.24.71: /* Ingredients */</p> <hr /> <div>==Yield==<br /> 4.5 Gallons<br /> <br /> ==Ingredients==<br /> * 4 gal Apple Juicy Juice<br /> * 1.66 lbs Corn Sugar<br /> * 0.77 lbs White Sugar<br /> * 5 tsp Yeast Nutrient<br /> * 1 Nottingham Ale Yeast packet, rehydrated<br /> * 90g Priming Sugar<br /> <br /> ==Instructions==<br /> # Combine 1.5 gal juice and sugar, bring to boil and immediately remove from heat<br /> # Add rest of juice<br /> # Cool to 72F<br /> # Aerate and pitch yeast<br /> # Ferment 2 weeks<br /> # Bottle condition for at least 2 weeks<br /> <br /> ==Measurements==<br /> * OG: 1.065<br /> * FG: 0.999 - 1.001<br /> * ABV: 8.5%</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Juicy_Juice_Cider&diff=224 2020-04-11T02:42:53Z

<p>72.198.24.71: /* Measurements */</p> <hr /> <div>==Yield==<br /> 4.5 Gallons<br /> <br /> ==Ingredients==<br /> * 4 gal Juicy Juice<br /> * 2.43 lbs Corn Sugar<br /> * 5 tsp Yeast Nutrient<br /> * 1 Nottingham Ale Yeast packet, rehydrated<br /> * 90g Priming Sugar<br /> <br /> ==Instructions==<br /> # Combine 1.5 gal juice and sugar, bring to boil and immediately remove from heat<br /> # Add rest of juice<br /> # Cool to 72F<br /> # Aerate and pitch yeast<br /> # Ferment 2 weeks<br /> # Bottle condition for at least 2 weeks<br /> <br /> ==Measurements==<br /> * OG: 1.065<br /> * FG: 0.999 - 1.001<br /> * ABV: 8.5%</div>

72.198.24.71 https://recipes.jackohare.com/index.php?title=Juicy_Juice_Cider&diff=223 2020-04-11T02:42:38Z

<p>72.198.24.71: /* Instructions */</p> <hr /> <div>==Yield==<br /> 4.5 Gallons<br /> <br /> ==Ingredients==<br /> * 4 gal Juicy Juice<br /> * 2.43 lbs Corn Sugar<br /> * 5 tsp Yeast Nutrient<br /> * 1 Nottingham Ale Yeast packet, rehydrated<br /> * 90g Priming Sugar<br /> <br /> ==Instructions==<br /> # Combine 1.5 gal juice and sugar, bring to boil and immediately remove from heat<br /> # Add rest of juice<br /> # Cool to 72F<br /> # Aerate and pitch yeast<br /> # Ferment 2 weeks<br /> # Bottle condition for at least 2 weeks<br /> <br /> ==Measurements==<br /> * OG: 1.064<br /> * FG: 0.999 - 1.001<br /> * ABV: 8.5%</div>

72.198.24.71