home brewing - batch 1 - part 1

Beer has always been a beverage of interest to me. It's delicious, dynamic, and generally interesting. I always thought brewing my own batch would be as far out of reach as me passing freshman chemistry. I was wrong, and it feels so right.

Jess and I decided to look into home brew equipment about a month ago and we came across a fantastic shop Eagle Rock Home Brew that offered a $10 class and a hub to buy any and all supplies. We took the class last Sunday and were hooked.

We agreed our first batch should be an IPA, but not just any IPA, a crazy-hybrid-ninja-samari-pirate-dwarf type IPA. I've been obsessing with fennel over the past few months and pondered why I've never tasted the flavor note in any of my favorite hoppy brews.

The steps and images below describe what we did with the first run of our IPA. To get more info and read a full 'How To', go to ERHB's instructions.

7:00p - The Clean & Prep
- We started by sanitizing all equipment including our 6 gallon cook pot.

- I took the liquid yeast container out of the fridge and put into my pocket (as instructed - brings yeast to room temp gradually in order to activate it), used - White Labs WLP001 California Ale.
- Place 2.5 gallons of water into the freezer to help chill the wort at the end of the cook.

7:15p - The Cook
STEP 1
- Filled the 6 gallon pot with ~2.5 gallons of water (filtered Brita). Cranked both burners all the way up to get the pot to start heating up.

STEP 2
- Filled a normal sauce pot with a gallon of water (spring) to bring to 150f.
- Grain mix added for steeping: 8oz Carmel 10L / 4oz Carmel 20L / 4oz Carmel 60L

STEP 3
- Kept steeping pot on stove at 150f for 10 min, then took pot off stove and covered for 20 min.
- Strained out the grain when pouring the steeped liquid into the main cook pot.

STEP 4
- Mixed in 9lbs of Alexander's Pale Malt Extract (looks like carmel sauce, about the same consistency).

8:45p - The Boil
During the class I asked the instructor why Dogfish IPA had 'minute' batches and what that meant. He explained that their technique involved gradually adding in hops throughout the stated amount of time. This process ensures the flavor of the beer will be well-rounded and makes it more hoppy. I decided to diverge from the recipe I was somewhat following and go for an 85 minute total boil time.

STEP 5
- Started adding in the Columbus 14.0% hop pellets, a few per minute, over the next 25 minutes, 1.5oz total.

9:10p - STEP 6
- Started adding in the Cascade hops, a few per minute over 25 minutes, 1.0oz total.

STEP 7
- Started adding in another set of the Columbus hops, a few per minute over 25 minutes, 1.0oz total.

10:00p - Spicing the boil
STEP 8
This is the part of brewing your wort when you add in any additional spices, if that's your thing. If there's a spice of interest that you want to throw into a brew, do research, it is pretty easy to find some reference for what does and doesn't work.

- Added 1.5oz Fennel Seed (the whole container)

10:10p - Cool it. Store it.
STEP 9
Now that the wort has boiled, it is time to cool it down in a hurry. If you have a sink that can fit a 6 gallon pot (psssh luucky), partially submerge it in there. If not, use your bath tub. It's not gross if you're not gross.
- Keep the pot in cold water for 30 minutes. Quickly cooling the wort helps with the beer's clarity.

STEP 10
- Now transfer the wort from the cook pot, through a strainer, to the 5 gallon bucket.
- Add in the cooled water that you have been storing in the freezer to bring the water level to the 5 gallon mark on the side of the bucket. The wort should be between 60 - 70f for some prime-time fermenting to happen.
- Take the vile of yeast that has been hangin out in your pocket, give it a light shake. Dump it into the 6 gallon carboy.

STEP 11
- Use the autosyphon to transfer the wort from the bucket to the 6 gallon carboy. Make sure not to get the last inch of liquid from the bucket. It will cloud your beer and your success.

STEP 12
- Fill the Fermentation Air Lock and Stopper with the cleaning liquid and insert into the top of the carboy.
- Put it in a space that holds an even temperature and doesn't receive any light.

10:50p - Let 'er be.
The beer will begin to ferment over the next 3 to 5 days. Leave it in there up to a week, then transfer to the secondary fermentor. The beer will sit there for another 1 to 2 weeks.
Check back in soon when I bottle and label our fresh brewed IPA!

24 Hours Later

All is well with the brew and it's fermentation. Checkout the bubbles! That means it's working...

((((cook track)))) Trivium - Dusk Dismantled

salsa

recipe - smoothie v2

throw the following into a blender:
- 1 ½ cups unsweetened almond milk
- 1 ½ frozen bananas
- 6 frozen strawberries (i suggest slicing them in half before freezing)
- ¼ cup almond butter
- 2 tbsp raw honey
- 1 tsp cinnamon

i've come to a great epiphany. i was influenced while devouring an overpriced smoothie from a juice shop in west hollywood - stop using yogurt in smoothies, and start using almond milk.

unsweetened almond milk is low calorie, low fat, low sugar and creates the perfect base. i also borrowed the idea of adding almond butter (the almond version of peanut butter, not actual butter - that would be gross). the recipe above will blow your mind and ensure you never have to slump back into some artificial-everything joke-of-a-juice shop again.

((((cook track)))) Zero 7 & Danger Mouse - Somersault Remix

recipe - eggplant parmesan

start by splitting 20 - 30 small tomatoes and sprinkle them with fresh oregano, fennel, garlic powder and salt (only a little bit though since you will be adding a bit of cheese later on). throw the tomatoes in the oven after a light spray of olive oil. let them cook for about 20 minutes on 350f.

while the tomatoes cook, slice 1 large eggplant into 1/8" thick pieces. coat these lightly with olive oil, sprinkle salt, garlic, red pepper flakes (preferably smoked) and paprika onto the rounds.

take the tomatoes out of the oven and put the eggplant in. turn the heat up to 400f. let them cook until they begin to start to turn a light brown color. spread a light coating of shredded mozzarella so the tomatoes have something to stick to, then plop 3 - 4 small tomato halves on each slice of browning eggplant.

let these cook until the cheese melts and the eggplant crisps a bit more (i recommend cooking the slices on a pizza stone if ya got one). while the eggplant is finishing, grate some parmesan reggiano with a vegetable peeler to get those sexy shavings. also, be sure to have more fresh oregano on hand to garnish the eggplant slices in the end.

remove the crisped eggplant slices from the oven, sprinkle with the reggiano, then the oregano. serve.

((((cook track)))) Jay-Z & Kanye West - Otis

pizza v6

whole wheat crust (bleh. never again.) topped w/ mozzarella, oven roasted tomatoes, coppa, & parmesan reggiano

((((cook track)))) Jay-Z & Kanye West - In Paris

pizza - v3/4/5

white pizza w/ ricotta, roasted eggplant, fennel, parmesan reggiano


margherita pizza w/ tomato, fresh mozzarella (from eatly!), basil (straight from my parent's garden)

proscuitto di parma, pears, fresh mozzarella, pomegranate-infused balsamic vinegar reduction

here's my homemade dough recipe.

((((cook track)))) Zeph And Azeem - Everything's Different

4th of july party

photos via: jake levin

redistributing the wealth - getting the juices from the 15+ lbs of spareribs back onto the spareribs for the final hour of braising.

deep frying the dill-habanero-garlic pickles.

the dividing line: fried habaneros separate the garlic-dill pickles from the pickles with heat.

1st round of sirloin sliders on the grill.

fried pickles with my homemade garlic aioli.

special sauce hittin' the ribs.

mix master of meats & sous chef - jake

the bbq sauce begins to caramelize.

my stamp of approval, on life.

slicin & dicin'.

the sunset was way better than our view of the fireworks.

((((cook track)))) Pitbull - I Know You Want Me (Remix)

recipe - fried pickles

use 20 - 30 pickle spears. i used my homemade habanero dill pickles. take the pickles out of the jar so the extra juice can drip away.

make an egg wash in a mixing bowl with 1 large egg and 2/3 cups whole milk.

then make a 50/50 mixture of panko and bread crumbs on a large plate.

take a pickle, dip it in the egg wash, then in the breading until coated (you may need to repeat). place the breaded pickles on a baking sheet with wax paper. once all the pickles have been coated with batter, place the baking sheet into the fridge for 30 minutes. this will help the batter stick to the pickles when frying.

heat up your frying oil of choice (i used canola). once oil is to temp, ease 4 - 8 pickles into the oil at a time, depending on the size of the pot you are frying them in. they take about 3 minutes to fry up. once the pickle is golden brown, place on a drying rack.

give the finished pickles 10+ minutes to cool, then serve with whatever crazy dipping sauce you can think of.

((((cook track)))) Erik Sumo - Left My Heart in the Saloon

recipe - banana bread

- 1 stick butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup mashed ripe bananas
- 1 ¼ cup sifted cake flour
- 1 teaspoon soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup chopped pecans

Cream butter and sugar until light. Add eggs, one at a time. Stir in bananas. Sift together flour, soda, salt. Add to mixture. Stir in nuts. Mix until blended. Pour into greased 9 x 4 x 2 pan. Bake in moderate oven 350 F about 50 minutes. (20 to 25 minutes for large muffins).

((((cook track)))) Zeph & Azeem - Everything's Different

pizza del massacro

homemade dough topped w/ my red sauce & meatballs (beef 80/20), peppered bacon, spicy sausage, farmers cheese, mozzarella, yellow pepper, roasted red pepper, black olives & parmesan reggiano

((((cook track)))) Mobb Deep - Shook Ones Pt. ii

recipe - dill pickles

- pickling cucumbers (20 to 30)
- whole heads of fresh dill
- whole garlic cloves (large)
- whole small hot peppers
- 4 cups water
- 2 cups white or cider vinegar
- 1 cup canning salt
(ingredient recipe via cooks.com)

start by boiling water in a large pot to sterilize jars. let jars sit in the water for at least a minute before carefully removing.

in the meantime, quarter the cucumbers longways.

mix the water, vinegar, and salt in a pot. bring to a boil.

shove the cucumbers, dill, peppers, and garlic into the jars. cram 'em in good. pour the hot mixture (aka the brine) into the stuffed jars. make sure everything is completely covered by the brine. close the jars. make sure they are sealed air-tight.

place in fridge. wait a few weeks.

((((cook track)))) Athletic Mic League - Feel It!

buffalo bistro burger

buffalo burger stuffed w/ fresh mozzarella, topped w/ bbq-mustard on a kaiser roll & served w/ sweet potato chips

((((cook track)))) José González - 'Down the Line'

the italian tower

homemade meatballs w/ roasted tomatoes, mozzarella, & basil

an appetizer prepared for my girlfriend's college graduation party. congratulations jess!

((((cook track)))) Beastie Boys - Make Some Noise

steak - v1

steak marinated w/ 1/4 cup of: olive oil, balsamic vinegar, worcestershire, soy sauce, & spicy mustard. asparagus w/ olive oil, lemon juice & sea salt

((((cook track)))) Danger Mouse - Medieval

recipe - pizza - v2

prosciutto, arugula, caramelized onions, tomato, ricotta, parmesan reggiano & balsamic reduction - homemade dough.

the following recipes are in order on purpose- all components will then be ready to be used to top the pizza at the appropriate time.

caramelized onions
- heat medium sauce pan with splash of olive oil.
- 1 medium white onion, slice into thin half-rounds. cook onion down for about 5 minutes on medium heat.
- add 2 pinches brown sugar, 1 pinch salt. stir.
- cook onions down for another 5 minutes, then remove from heat

balsamic reduction
- heat small sauce pot on medium heat
- 1/2 cup balsamic vinegar, add while pot is heating up. stir constantly. if any burns or sticks to the bottom, start over.
- add pinch of salt
- once the vinegar is steaming add 1 tablespoon brown sugar. keep stirring.
- reduce the vinegar down until it is the consistency of maple syrup on your spoon. when it cools it will thicken more. when finished pour out of the pot into a bowl.

dough - part 1
- 1 cup warm water in a tall glass (needs room for yeast to rise)
- 1/2 tablespoon sugar, add to water.
- 2 packets of yeast, add to water and stir mixture. place in a warm place for 10 minutes to let the yeast rise. successful yeast looks like a foamy (tan) beer. if you don't see foam, start over. your yeast is bad and won't rise.

dough - part 2
- in a large mixing bowl, pour in the yeast mixture
- add 2 pinches of salt
- add 1 1/2 cups flour. begin mixing by hand. add more flour so the mixture will begin to clump. once dough is able to be formed into a single large ball, without it constantly sticking to your hands, then it is ready. continue kneading the dough for another 3 minutes.
- place the dough in a clean mixing bowl that has been lightly oiled. place a dish towel over the top of the bowl and put in a warm area (a gas oven pilot light works great). let dough rise for 20 minutes.

remove the dough and preheat oven to 475f.

dough - part 3
- punch down the dough.
- flour a countertop and a rolling pin. roughly shape the dough into a thick version of a pizza shape.
- place the dough on the floured countertop. roll the dough out to the desired crust density. the dough will rise slightly, so go a bit thinner than you'd think.
- move the rolled out pizza crust to a lightly oiled pizza stone. if you don't have one, go get one. they're only $30 and it will change your life.

topping the pizza - pre-cook
- brush the outside crust with olive oil so it will crisp instead of burning before the rest of the pizza is ready.
- 4 oz ricotta, spread the cheese around evenly with the back of a fork.
- 2 tomatoes thinly sliced. spread 'em around.
- caramelized onions, toss 'em on too.
- add whatever spices you like on pizza. i recommend: smoked red pepper, oregano, garlic powder, paprika



place the pizza in the hot oven. depending on how good your oven is, the pizza can take 10 - 20 minutes cooking at 475f. keep an eye on it. you want the crust to be a deep golden brown. once the pizza has reached maximum sexiness, remove the whole pizza stone from the oven. this will help the crust continue to crisp as you add the rest of the toppings that should be added after cooking so that the do not wilt or cook.

topping the pizza - post-cook
- 4 oz prosciutto di parma, place evenly around the pizza
- handful of arugula, spread around the pizza.
- parmesan reggiano, grate and spread.
- drizzle the balsamic reduction

slice that bitch and serve.

((((cook track)))) Jaydiohead - Dirt Off Your Android

fettucini & meatballs

homemade fettucini, red sauce & meatballs

((((cook track)))) RJD2 - Get It

recipe - red sauce

take a big-ass sauce pot and heat just below medium.
- 1/3 cup olive oil (enough to coat the bottom)

- add pinch of salt
as the ingredients below are finished being chopped toss them into the sauce pot to start cooking...
- 1 large onion, dice and add to pot
- 1 1/2 carrots (or 7 baby carrots), mince then add.
remember to stir. no need to start this sauce off burnt.
- 2 stalks celery fine diced. add to sauce pot.
- (optional) 2 habanero peppers, fine dice and add to pot.
- 7- 8 cloves of garlic. mince and add to pot. begin opening the canned tomatoes (be sure to get the kind without spice or other flavors added).
- 2 large cans of tomatoes (i prefer diced, unseasoned) and small can of sauce. after a minute and a half of the garlic cooking, add the canned tomatoes. this will slow of all the veggies you've added from cooking too much.
- add oregano and thyme, preferably fresh chopped.
- add paprika and nutmeg. nutmeg is better if fresh ground on a microplane.
- 1/2 cups of wine. if you plan to add meat later, use red wine. if you're looking for a lighter sauce add white wine.
- 1/3 cup rough chopped basil.
let sauce simmer for another 20 minutes. be sure to continue to stir.

((((cook track)))) Mystikal - Bouncin' Back

recipe - meat balls

preheat oven to 375 and get large mixing bowl. dump in the following ingredients.- 1 lb (ish) ground beef. dump it in the bowl. if you get lean (95/5) you meatballs will taste like bullshit. splurge. get 80/20.
- 2/3 cups panko breading
- 1/3 cup unseasoned bread crumbs
- 4 oz grated parmesan reggiano
- 1/4 onion diced
- add fennel seeds, to taste
- add in salt, pepper, paprika

mix everything in the bowl with your hands until it feels like there is an even consistency.

divide into 1 oz meatballs and place on a tray for baking.

place into the oven and bake for about 30 minutes. depending on how efficient your oven is & the size of your balls, it may take 10 minutes less... or more.

((((cook track)))) Metallica - Sweet Amber

recipe - lazoop

lazoop is a koulermos family favorite. my great-grandmother made it for my dad when he was growing up, he made it for us growing up, and i'll make it for my kids (which i probably won't have) when they're growing up. it's a simple combination of sweet and savory.

- 1 sleeve of ritz crackers. dump 'em in a bowl (you can use saltines if you're fiending).
- 1 cup hot coffee w/ milk (without sugar, that goes on top). pour over the crackers.
- sprinkle sugar to taste.


ritz crackers, coffee & milk, sugar


((((cook track)))) Cee-Lo Green - I'll Be Around

fettucini & breaded shrimp

fettucini


breaded shrimp w/ white wine, butter, garlic & lemon sauce

((((cook track)))) Souls Of Mischief - 93 'til Infinity

calzone - v1

homemade dough stuffed with/ red sauce, tomato, mozzarella, country smoked bacon, kalamata olives, artichoke, parmesan reggiano

((((cook track)))) Zero 7 - Distractions

bacon & shrimp tacos

fried flour tortillas filled w/ shrimp, country bacon, & spices/ fresh avocado salsa/ feta cheese, sour cream & cilantro

((((cook track)))) Muse - Map of the Problematic

dark chocolate strawberries

fresh strawberries coated w/ blend of 65% dark chocolate, sour cream, nutmeg, cinnamon, chili powder, crushed red pepper, sea salt and a sprinkling of coarse brown sugar

((((cook track)))) RJD2 - Lazerface Remix

chicken curry - v1

yellow curry chicken w/ many forms of heat, upon a bed of noodles, topped w/ cheddar cheese (why cheddar? i dunno ask the brilliant jamaicans. it tastes goooood with curry.)

((((cook track)))) Fingathing - Walk in Space

easter's eve lamb

grilled lamb chops marinated w/ minced rosemary, thyme, applewood sea salt, paprika, nutmeg, crushed black pepper, garlic and olive oil

served w/ homemade sweet potato chips topped with a gorgonzola cream sauce & chives (via mama koulermos) & grilled onion & yellow bell pepper

((((cook track)))) Jurassic 5 - What's Golden