Griswold Mountain Brewing Company BrewNews September 2006 Newsletter

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		Volume 1, Issue 5 September 2006

	Why Make Your Own Beer At Home By Tim Tanis
It can be a family project or just a new hobby for yourself. Many people do not understand why some make their own beer. They wonder why they want the big mess and all the clutter of creating their own brew. It really is not all that. They think that it is easier to go to the store and get what they want when they want it. However, it is not about the convenience or the cost of the beer in the stores.
The actual reason why a lot of people are making their own beer is because they think it is fun and exciting. This is a way for them to do the hobby that they like and that keeps them busy. Some people create their own brew because they have never tried it before and now they want the opportunity. There are so many resources and recipes for all your favorite styles of beer. There are so many different recipes for beer that have been handed down through different families. They are using the recipes that their ancestors used and seeing if they can do what they did and that are creating great tasting beer. Many of the recipes are easy to follow and have an ingredient list that is easy to find. There are different things that people can buy to make their beer making experience more fun. With the right kit and the best beer-making recipe, anyone can try making great tasting beer. Even if it is a one shot thing, it will be worth seeing if they can create a beer that is just as good as the stuff that is purchased in the store. You can create anything with the supplies that you can find in the store. Buying the kits to brew your beer is going to make it easier for a lot of people to do. You can get everything that you need with this kit and it will make your beer brewing easier. Finding these kits will make the beer brewing adventure even more fun for someone that has not had the opportunity to try making their own beer yet. Finding out about making your own beer is easy. You can go online and get all the facts and the tips that you need to get started on making your own beer. Many tips and pieces of advice that a person can use when they are checking into all the beer brewing articles online, such as right here! You can use this information to get creative and find a new past time in making your own beer. Good luck in your adventure as a new Brewmaster.
Check out our website at http://www.griswoldmountain.com
Tim Tanis has been in the onlline investment arena for 5 years. That includes Forex, Currency, Stocks and HYIP. www.beers.timtanis.info Article Source: Article Search Engine Directory at http://www.ArticleSphere.com

Recipe for Peach Ale
by Frank Holes, Sr.

The peach trees in our orchard provided the inspiration for this light American ale. Use fresh peaches if they're available, or in a pinch use a peach flavoring.

Recipe for Peach Ale

2 gallons of good water

4 lbs of Pale Malt Syrup

3 lbs Dried Malt Extract (DME) Plain Amber

1 lb Rice Syrup

1 oz Liberty Hops

1 oz Irish Moss

1 oz Mt. Hood Hops

1 package of liquid American Ale yeast (or a packet of dry yeast if it's all you have)

2 lbs of ripe peaches, or a 4oz bottle of peach flavoring

Light Peach Ale Recipe Directions:

In your large brew kettle, bring 2 gallons of water to a boil. The more water available to boil at the beginning will provide you with a much lighter colored finished product.

Place the malt syrup (still in its container) in a large bowl of warm water to make it easier to work with.

Once the kettle comes to a boil, slowly add the liquid malt syrup, stirring constantly. Add the dry malt extract (I like to pour off a bit of the wort and whisk in the DME in a large bowl, then pour everything back in to the kettle) and the rice syrup.

Once all the malt is stirred in, add the Liberty hops. Start your timer for a 45 minute boil. Stir often.

With 15 minutes left in the boil, add the Irish Moss. At 5 minutes left, add the Mt. Hood hops.

Once the boil time is over, remove the kettle from heat (I like to pour the wort off into another large pot I can cool in the sink - or use a wort chiller if you have one). Reduce the temperature to around 75 degrees F.

If you are using fresh peaches, boil them in a large kettle for a few minutes. Smash up the soft peaches and pour these into your primary fermentor. If you are using peach flavoring, pour in while adding the wort. Add in the wort, being sure to leave the bottom dregs in the pot. Fill up to the 5 gallon line with room temperature water, being careful to stay between 68 and 76 degrees F (don't kill the yeast).

Stir in the yeast (pop your liquid yeast several hours or even a day earlier if necessary) well, and seal the fermentor with an airlock. Store in a room temperature place out of the way for 7-14 days. You can re-rack into a secondary fermentor after 7 days if you wish.

Bottle and store for three more weeks (taste and carbonation both improve in my opinion). You can also add another 4 oz of peach flavoring at bottling if you want a more pronounced peach flavor. This beer will keep in bottles for up to 4 months (but they probably will disappear well before then). This makes 5 gallons.

This light, crisp beer with a slight peach aroma and flavor is wonderful during those 'dog days' of the end of summer.

Recipe of the Month:

Crab Stuffed Chicken Breasts

by Mrs. Robert F. Lewis

Crab Stuffed Chicken Breasts
Yield: 6 servings

This is incredible when paired with asparagus.

Ingredients:

6 ea Chicken breasts
1/2 cup Onion, chopped
1/2 cup Celery, chopped
3 tbsp Butter
3 tbsp White wine, dry
7 1/2 oz Crab meat, flaked
1/2 cup Herb stuffing mix
2 tbsp All-purpose flour
1/2 tsp Paprika
1 pkg Hollandaise sauce mix
3/4 cup Milk
2 tbsp White wine, dry
1/2 cup Swiss cheese, shredded
Salt
Pepper

Cooking Directions:

1. Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper.

2. Cook onion and celery in 3 tbsp butter until tender. Remove from heat; add 3 tbsp wine, the crab and stuffing mix, and toss.

3. Divide stuffing mixture among breasts. Roll up and secure.

4. Combine flour, paprika. Coat chicken. Place in 11" X 7" X 2" baking dish , drizzle with 2 tbsp melted butter. Bake uncovered in 375 degree oven for 1 hour.

5. Transfer to platter.

6. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken. Makes 6 servings.

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