This is purely an ingredient list. If you do not know how to brew this should not be your first beer. I have the fortune of living with very experienced home brewer in the embodiment of Geistbearbrewing who helped guide this recipe.
- 1# flaked oats
- 6 oz caraffe II
- 3.5 oz biscuit malt
- 2.5 oz Crystal 80
- 1.65 # Munich extract
- 6.6# liquid (or equivalent dry) malt
- 1 oz Northern brewer (60 min, 10.6% alpha)
- 1/2 oz Saaz (15 min, 4% alpha)
- Wyeast 1728, Scotch Ale yeast
Spicing (15 min?):
- 1 tbsp dried orange peel
- 2 tsp very fine cinnamon chips
We’ve taken to adopting friends for Thanksgiving who otherwise lack plans. Our guest list quadrupled to a potentiality of 8 while the attendees only doubled but as usual we could have fed at least 12 or more and ate very well the following week. In the end, we could not settle on a single dressing/stuffing, a decision that led to 3 dressings on the table. The first was a standard, over the counter herb stuffing, perfectly respectable and involving no surprises: onion, celery, garlic, chicken broth, butter. The second was aimed for @Geistbear’s palette, a cornbread chorizo stuffing. The bread crumbs were from TJ’s, but the seasoning pack was abandoned for fresh carrots, onion, celery, garlic and the chorizo. It was very tasty, and spicy enough to allow me a taste but left me with no interest in a full portion, which means it was perfect. Our final stuffing was the dark horse. It had been mentioned to everyone and greeted with cool reserve, despite my enthusiasm.