This recipe is taken from Victory Beer Recipes and is an all grain recipe.
Makes 5 Gallons
8 pounds two-row malt
2 pounds light crystal mat
2 pounds Munich malt
1 1/4 ounces Hallertauer hops – 90 minutes
wyeast no 308 liquid yeast
Boiling time 90 minutes
Primary fermentation 3 weeks at 50 degrees
Secondary fermentation 4 weeks at 32 degrees
Mash grains at 151 degrees for 1 hour.
Force carbonate
Popularity: 7% [?]
This recipe is taken from Victory Beer Recipes. To learn more about barley wine, check out this link at Making Homemade Wine and Beer.
5 gallons
Ingredients
12 pounds Wander light malt extract
4 pounds pale ale malt
1 pound crystal malt 20 degree
2 ounces British bold hops – 10% for 45 minutes
1 1/2 ounces Centennial hops 7.5% for 45 minutes
2 ounces Kent Goldings hops 5.9% finish
1 ounce Kent Goldings hops 4.8% finish
Wyeast no. 1084 Irish ale yeast
Vierka champange yeast
Primary fermentation 10 days 72 degrees
Secondary fermentation 21 days 60 degrees in oak or oak chips
Diabetes meal plans have changed quite a bit from the early advice that people with type 1 diabetes had to follow rigid eating patterns. Rich foods like pizza and ice cream were strictly off-limits. The timing, amount, and kind of food were restricted, and the food had to match the insulin dose.
Luckily, things are a little more flexible now. Since the availability of rapid-acting insulin (such as lispro), people with type 1 diabetes can follow a normal, balanced diet. Insulin can be matched to your daily lifestyle, instead of the other way around. For example, a salad with chicken strips and a diet cola might require 1 or 2 units of insulin. Two slices of pizza, a glass of milk, and ice cream might require 10 units.
Type 2 diabetics can find that they can eat some of their favorite foods in moderation.
With training from your diabetes care team and a little experience, you can learn how much insulin you need to control your blood glucoses for different types of meals. If you are using the old-style therapy of pattern control, talk to your diabetes care team about how to change your therapy to the food you eat.
Popularity: unranked [?]
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This recipe is taken from Victory Beer Recipes and makes 2 1/2 gallons
3 1/3 pounds Munton and Fison old ale kit malt extract
2 1/2 pounds Munton and Fison light dry malt extract
6 ounces black patent malt
6 ounces roasted barley
6 ounces caramel malt 40 degree
1 1/2 ounces Nugget hops – 60 minutes
1/2 ounce Nugget hops – 10 minutes
1 1/2 teaspoons gypsum
1 packet Red Star champagne yeast
2 ounces corn sugar to prime
Boiling time 60 minutes
Primary fermentation 7 weeks at 70 degrees
Secondary fermentation 6 weeks at 70 degrees
Crush grains and add to 3 quarts cold water. Slowly raise temperature to gentle simmer and hold for 10 minutes. Sparge with 2 quarts hot water. Add to brewpot to make 3 gallons. Heat to boil and add malt extract.
Popularity: 4% [?]
This recipe serves: 1
Cooking time: 2 minutes
Ingredients
2 large egg whites, or 1/4 cup egg substitute
1 teaspoon peanut oil
salt to taste
freshly ground black pepper
1 tablespoon chopped chives, parsley or dill
Cooking Instructions
Crack the egg whites into a bowl. Season with salt and pepper. Whisk to combine completely.
Heat peanut oil over medium heat in a 6″ non-stick omelet pan until almost smoking.
Pour in the egg mixture and immediately stir with a spatula. While stirring, quickly shake the skillet in a back and forth motion directly on the heat surface. (Do not lift the pan off the heat surface, as this will cool the pan.) This step should not take more than 15 seconds.
When the egg is almost set, remove the pan from the heat and add the herbs across the center of the omelet.
Fold the omelet in half and turn it onto a warm plate.
Popularity: unranked [?]
This recipe is taken from Victory Beer Recipes and makes 5 gallons.
6 2/3 pounds BME Munich gold malt extract
1 1/4 Ounces Halleratuer hops – 45 minutes
3/4 ounces Saaz hops – 30 minutes
1/2 ounce Saaz hops – 2 minutes
1/4 ounce Saaz hops – dry
1 pint m.ev. no 001 German yeast
primary fermentation – 1 week 50 degrees
secondary fermentation – 2 weeks at 35 to 40 degrees
force carbonate
Popularity: 7% [?]
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