Dosmage

I just had a wonderful idea. Let’s see if I can make a recipe…

What we need:

1. Lemon Bar Mix
2. Lemon Cake Mix
3. 1/2  cup  butter, softened
4. 1/2  cup  fresh raspberries
5. 1  teaspoon  vanilla extract
6. 1/8  teaspoon  salt
7. 1  (16-oz.) package powdered sugar

Step one: Prepare the lemon bar recipe as indicated by the mix.

Step two: While allowing the lemon bars to set. Prepare the lemon cake batter as indicated by the recipe. Place the lemon bar cake centered in to a slightly larger cake pan. Pour the lemon cake batter over the prepared lemon bar. You may not need to use all the batter.

Step three: Bake the cake for about 25 minutes or until th e cake passes the toothpick test. The cake will probably require less baking time than then the mix recipe will require. Allow the cake to cool before frosting.

Step four: Prepare the raspberry butter cream frosting. Beat the softened butter, raspberries, vanilla extract together until creamy. Add in the powdered sugar while continually beating the mixture. When the desired thickness is achieved beat until smooth.

Step five: Frost the cooled cake.

I have posted a wiki that documents my exploits and studies in the art of brewing.  Check it out if you want http://www.ph03n1x.com.  We are adding content to it as we go along.  As an extra bonus here is a quote I heard today!

One hundred and twenty eight feet!  I am afraid she is still Canadian.

-Mythbusters

Wow the weekend was full of excitement.  On Saturday, early, we went to to the brew shop to buy supplies for batches five and six.  As for five and six we have decided to rebrew batches one and two.  This time we brew them the experimental way we intended!  For example batch one has an ounce of lactic acid and two cans of raspberry puree in it!  This time the raspberry taste is detectable and the stout is brewed similarly to Guinness.  As for batch two we have finally found some barley that will produce the smoky taste we wanted.  We as of yet haven’t tasted it to see if it is on target.  ANY WAY…  Saturday evening we tasted batch two and in our opinions it is the best batch to date…  of course it happens to be the second batch…  On Sunday, earlier then Saturday, we returned to the brew shop and had the guy try our beer…  To our amazement he said it was good and appreciated it higher then we did.  He gave us techniques for batch six that we applied.  He is our hero of the week.  The suggestions allowed us to brew the wort clearer and easier then before.  Much much less mess, much much quicker cool down and pitching.  Also that Sunday we speced out an experimental brewing interment we are going to make August 12ish.  It will cool down our beer instantaneously if we build it properly.  Stay tuned to see how batch three goes when we open it this Saturday…

Yea…  It’s been awhile since I posted.  One of the things that I have started since my last post is brewing.  It’s been almost an entire year since I brewed last.  I have a partner in crime with the brewing.  As our first batch we decided to brew the highest alcohol content recipe we could find.  This of course was an Imperial Stout.  To be a bit different we tried to sour our stout and add some fruit in to it.  The fruit we choose was raspberries.  Four little cases of them.  The beer came out a lot like a wine at this point.  It didn’t sour nor did the raspberries impart much flavor.  One thing is for sure, the beer has a higher alcohol content.  Unfortunately the measurements of gravity were pretty poor…  There is no telling the actual alcohol content of the beer…  Everyone who has tasted as said it was good.  We also printed some logos for the beer.

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This brings me to the next part.  Since all went well we decided to brew another batch.  This batch is going to be an English pale ale.  Again we were going to be different, but I messed up.  The beer was going to be very smokey and yet not very dark.  I forgot to use the roasted barley…  Also a source for smoke extract could not be found.  The closest was some BBQ glaze, which we were not that daring to use.  We then continued and brewed it to recipe.  The result was most exclent, we added some brewer’s sugar, and bottled it.  It’s now aging for a week and will be opened this Saturday.  I had a plan for a great logo.  It will be the EPA logo except EPA will stand for English Pale Ale and the little flower inside the logo will be changed to an image of hops.  We won’t go with a large label this time.  Just a small sticker to put on the neck.

We’ve already begun work on batch number three.  It’s going to be a wheat beer.  It’s still fermenting, luckly.  The first pitch of yeast was accidently murdered…  We can only speculate at this point.  Also we have batch number four going…  It’s a recipe from GBS.  It will be most interesting…  That concludes this post.

Okay, so we bought 41 different kinds of beer this weekend.  The first beer of the day is Kronenbourg 1664 made in France.  It is very good.  It has a light taste to it and a perfect bitter bite.

The second one of the evening was Quilmes an Argentina beer.  It is also very lite however it has no bitterness.

So the next beer was Dinkel Acker and it is a Pilsner from Germany.  It’s also lighter and have a unique flavor to it.

Yea, so the fourth beer of the evening was Henninger which is a Frankfurt beer made in Germany.  It’s the best so far tonight.  It’s more light then some beers that I have had.  It’s pretty good.  It has a bite plus flavor.

The next beer on the agenda was Liefmans Lambic Frambozen Bier.  It was very much like Lambic, but not as good as Lindermen’s Lambic.  It has a rasberry taste which is of course exceptional.

Okay so next up was mead!  I have NEVER had mead before.  It was awesome; however, it was very stong.  It broke my cycle of drinking.  I had to wait for an hour before I started again.

The next thing I had was Liefmans Cherry Lambic.  It was sour and good.  It didn’t really taste like a beer.  I thought it was better then Fiefmans’ Rasberry Lambic.

Here we go!  Sierra Nevada Summerfest 2005 brew is very good.  It has all the bitterness you can expect from a beer.  It’s a heaver beer made in the US.  I want to say it’s the beeriest beer I have had all night, but I still want to give the Dinkel Acker the higher rate of beers tonight.

The most interesting drink I have had all night is Bufflo Bill’s Brewery’s Orange Blossom Cream Ale.  It’s very orangey.  It’s a light beer with an orange hint.

Linderman Cherry Lambc was the end of the day.  It’s much like the rasberry lambic, but more sour and cherry.  It’s very good.