Beer recipes, sangria, tea, party drinks, refreshments, agua fresca, etc.

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Dynastar97 Bloody Mary....

Fill a nice size glass with ice
Pour in two one-ounce shots of vodka
Dash of celery salt
Dash of sea salt
Couple dashes of black pepper
Squeeze two lime wedges
Couple dashes of Worcestershire sauce
3-5 dashes of Louisiana Hot Sauce (depending on desired heat)
Dash of olive juice
6-7 ounces of clamato juice
Stir and garnish with a stick of celery and a lime wedge

Repeat as necessary.


[This message has been edited by Dynastar97 (edited 3/9/2010 1:06p).]

Pink Panty Droppers:

bag of ice
30 pack of stones
2 handles of vodka
2 country time pink lemonades (the container cups)

mix and serve = doneskie.

Rye India Pale Ale

Recipe Specifics
----------------
Batch Size (GAL): 5.00 Wort Size (GAL): 5.00
Total Grain (LBS): 16.25
Anticipated OG: 1.073 Plato: 17.8
Anticipated SRM: 12.2
Anticipated IBU: 75.1
Brewhouse Efficiency: 73 %
Wort Boil Time: 70 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------
67.7 11.00 lbs. Pale Malt(2-row) America 1.036 2
18.5 3.00 lbs. Rye Malt America 1.030 4
7.7 1.25 lbs. Crystal 60L America 1.034 60
3.1 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
3.1 0.50 lbs. Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------
1.00 oz. Mt. Hood Whole 4.90 15.0 FWH
1.00 oz. Columbus Whole 17.80 54.4 60 min.
0.50 oz. Mt. Hood Whole 4.90 5.7 30 min.
1.50 oz. Mt. Hood Whole 4.90 0.0 0 min.
1.00 oz. Columbus Whole 15.00 0.0 Dry Hop


Extras

Amount Name Type Time
-----------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
1.00 Tsp Gypsum Other 60 Min.(boil) add to the boil, not the mash


Yeast
-----

BrewTek CL-50 California Pub Brewery Ale or Wyeast 1272 Am. ale II

Mash Schedule
-------------

Total Grain LBS : 16.25
Grain Temp : 63.00 F
Total Water QTS : 21.61 - Before Additional Infusions
Total Water GAL : 5.40
Tun Thermal Mass : 0.00


Step Rest Start Stop Direct/ Infuse Infuse Infuse
Step Name Time Time Temp Temp Infuse Temp Amount Ratio
-----------------------------------------------
sacc 0 60 153 153 Infuse 166 21.61 1.33


Total Water QTS : 21.61 - After Additional Infusions
Total Water GAL : 5.40 - After Additional Infusions


All temperature measurements are degrees Fahrenheit.
All infusion amounts are in quarts.

Stoney's Sangria


Core & Slice:
4-5 apples of differing varieties
Slice: 6 Oranges
3 lemons
3 Limes
1 lb or so seedless grapes, off the stem.

In a 1 gallon glass container,
combine the fruit and add enough Spanish brandy to cover the fruit.

Cover tightly, and refrigerate for a couple days
An hour or two before serving, add a couple litres of your choice of red wine

To serve, first ladle some of the fruit into a large glass and pour on the sangria.

Can be cut with club soda for a lighter beverage.

1.buy bottle of scotch
2. pour scotch into glass
3. Drink scotch
4. Repeat

The above recipe can also be duplicated using bourbon or a quality anejo tequila.

I have 2 standby margarita recipes.

1/3 oz agave nectar
1 1/2oz fresh squeezed lime
2oz quality blanco or reposado tequila
1oz cointreau
shake like a mofo

pour in ice filled salt rimmed glass

1oz cactus pear juice
1oz fresh squeezed lime
2oz blanco tequila
prepare same as above


1oz cointreau

[This message has been edited by MasterAggie (edited 3/9/2010 8:31p).]

Not sure wtf happened there but the cointreau should obviously follow the tequila.

My usual cold weather drink--

Peach Jello
Tang
Cheap instant tea of choice

No real measuring involved. Add Tang to peach. Finger test to a nice mix of peach and orange flavor is achieved. Add cheap tea until it dry mix starts to transition from orange to brown. Throw concoction in ziplock.

Add hot water. Looks terrible some times, but tastes and smells great.

This thread has a great sangria recipe:

http://texags.com/main/forum.reply.asp?forum_id=34&topic_id=878860

12 Bottles Spanish Red Wine (I always use Sangre de Toro)
1 Bottle (1.75l) Brandy
1 Can (about 2 cups) Superfine Sugar
1 Gallon Orange Juice
Sliced Apples, Peaches, Oranges, Lemons and Limes.

Mix the brandy and sugar together until sugar is dissolved. Add in the rest of the ingredients. We usually make this in an igloo cooler so it is easy to access from the spout. You need to make it one day in advance of your event as it takes a while to mellow out and let the fruit flavors mix in. The quantities of fruit added is up to you. For a batch this size we usually add 4 of 5 of each, sliced with the skin or peel on.

Here is an ESB recipe that I have been working on. I got it just about right.

I use Maris otteras base malt and Safale S-04 yeast

08-C English Pale Ale, Extra Special/Strong Bitter

Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 20.00
Anticipated OG: 1.056 Plato: 13.89
Anticipated SRM: 9.9
Anticipated IBU: 49.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.90 Gal
Pre-Boil Gravity: 1.044 SG 10.88 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.0 18.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
1.3 0.25 lbs. Special B Malt Belgian 1.030 120
3.8 0.75 lbs. Carastan Malt Great Britian 1.035 25
5.0 1.00 lbs. Crystal 55L Great Britian 1.034 55

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
4.00 oz. Willamette Whole 5.00 43.4 60 min.
2.00 oz. Goldings - E.K. Pellet 4.75 6.0 15 min.
2.00 oz. Goldings - E.K. Pellet 4.75 0.0 0 min.


[This message has been edited by swampstander (edited 3/26/2010 11:46p).]