Nothing goes better with a home brew then a good home made meal. Have a special food recipe you would like share or a food pairing with your favorite brew. Let the Borg know here.
Here they are all spread out and ready for the oven. To the original recipe, I added 1/2 cup of broken up peanuts and a 1/2 cup of the mini chocolate chips.
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ANTLER BREWING Drinking
#93 - Gerst Amber Ale Conditioning and Carbing
Nice! I made two batches yesterday, one for me, and one for the missus. She wanted sunflower seeds in hers, and I opted for coconut in mine. I rolled them out thinner this time, and got 20 bars out of each batch, instead of the 12 bars when I made them the first time.
And yes, peanuts. Gotta try that. Also raisins. And maybe dried cranberries. And mini chocolate chips (SWMBO bought a bag of 'em when she went shopping, so I know she's thinking about it).
This is a really good recipe, and I'm glad I'm getting use out of some of my spent grains.
I had a little problem when I flipped them. I floured the cookie sheet before spreading them out. But when I flipped them, they were still soft and some stuck and broke up. No real biggie, they just won't be nice even cut bars. Next time, I'll use parchment paper.
Dave, how did you do yours?
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ANTLER BREWING Drinking
#93 - Gerst Amber Ale Conditioning and Carbing
I separate them into bars before putting them on the cookie sheet. No parchment paper or flour or oil. I've had two or three break up as I turned them, but it's no big deal. Most of mine are about the size of the ones in the lower left of your last picture.
I cut mine and put them on parchment paper on the cookie sheet before they go on the oven. They are a bit soft when flipping but then dry out when done.
I need to brew again so I can make some more!
BTW, who is the handsome devil with the good looking dogs in this old article?
I see how you guys are doing it now. I cut/scored mine before going in the oven, but didn't cut and seperate them first. Thanks guys, now I know for next time.
ANTLER BREWING Drinking
#93 - Gerst Amber Ale Conditioning and Carbing
They are really good Duff, I brought some into work today and have shared with a few people. Everyone has said how great they are. These will be a staple every time I brew.
ANTLER BREWING Drinking
#93 - Gerst Amber Ale Conditioning and Carbing
Yazoo Sue Smoked Porter
Octoberfest
Le Petite Saison
Czech Pale Lager
A Toast to Big Fuzzy Russian Imperial Stout at 10%
Belgian Blond
Flower Power IPA
4 Kilts Clueless Belgian Strong
One Wort Two Yeast with Wyeast 2206
One Wort Two Yeast with WLP940
Shipwreck Saison
Currently Conditioning:
Cherry Mead
California Moscato
Currently enjoying:
Hardly Apple Cider on tap
Hardly Cherry Lime-Aid on tap
Oktoberfestive-Ale on tap
PGA Cider (Pear, Ginger, Apple) on tap 3rd Founders Cup 2016 King Of The Mountain on tap
Bottoms Up Brown on tap GOLD 2016 Ohio Brew Week Silver 2016 Ohio State Fair Silver 2016 Son of Brewzilla, Silver 2015 Son of Brewzilla, Bronze 2015 King Of The Mountain on tap
NITWIT BELGIAN STRONG ALE Banjo-Dawg RCE bottled
DAWG LB PALE ALE bottled
CITRA SLAPPED AMBER ALE bottle
MO FREEDOM SMaSH bottle
HOP TO IT IMPERIAL IPA bottle
Made dog biscuits and people biscuits today with yesterday's grains. Cut the dog biscuit recipe by 1/4 and the people biscuit by half(used chocolate chips, sliced almonds and 50% less sugar dried cranberries), next time around will make full batches. I did dry about 8-10 cups and vacuum sealed the rest and put in the fridge.
Currently Conditioning:
Cherry Mead
California Moscato
Currently enjoying:
Hardly Apple Cider on tap
Hardly Cherry Lime-Aid on tap
Oktoberfestive-Ale on tap
PGA Cider (Pear, Ginger, Apple) on tap 3rd Founders Cup 2016 King Of The Mountain on tap
Bottoms Up Brown on tap GOLD 2016 Ohio Brew Week Silver 2016 Ohio State Fair Silver 2016 Son of Brewzilla, Silver 2015 Son of Brewzilla, Bronze 2015 King Of The Mountain on tap
NITWIT BELGIAN STRONG ALE Banjo-Dawg RCE bottled
DAWG LB PALE ALE bottled
CITRA SLAPPED AMBER ALE bottle
MO FREEDOM SMaSH bottle
HOP TO IT IMPERIAL IPA bottle
Mix all ingredients thoroughly. Press down into a dense layer on a large cookie sheet. Score almost all the way through into the shapes you want. Bake for about half an hour at 350 F to solidify them. Loosen them from the sheet, break the biscuits apart and return them, loosely spread out on the cookie sheet, to the oven at 225 F for 3 to 4 hours (or until they are really dry) to prevent mold growth. Store in an airtight container to keep them dry and mold-free.
EDIT: After clicking the BYO link above, I know where this recipe came from... lol
Swenocha is a vast bastard of brewing knowledge - Wings_Fan_In_KC
Fermenting:
nada... zip...
Drinking:
nada... zip... maybe an N/A beer here and there...