IPAison - A West Coast IPA with Saison Yeast

We like IPAs and we like Saisons, so what would we get if we tried combining the two styles?

A very tasty beer, indeed.

We used a West Coast style IPA malt and hop profile, but rather than using our typical California ale yeast we used a Saison strain instead. The Saison yeast (we used White Labs WLP568) adds subtle spicy/fruity overtones that work really well with the hop profile.

We also experimented with some new (for us) hop varieties in this beer, since our go-to hops (Simcoe and Amarillo) were not available.

The "IPAison" has been a really nice summer beer. We'll definitely be putting this recipe (or variants of it) in our regular brewing rotation.

IPAison

A West Coast IPA brewed with a Saison Yeast.

Total batch size = 5 gallons; Partial Mash in 3 gallon beverage cooler; ~3 gallon 60 minute stove-top boil; late malt extract addition; dry hopped for aroma; target abv of 7%

Ingredients:

3 lb Briess Golden Light Dry Malt Extract (DME)
2 1/4 lb Briess Pilsen Dry Malt Extract (DME)
5 lb 2-Row Pale Malt
1/2 lb Carapils/Dextrin Malt
1/2 lb Wheat Malt
2 oz Centennial Hops
1 1/2 oz Zythos Hops
1 1/2 oz Summit Hops
1 1/2 oz Horizon Hops
1 tablet Whirlfloc
White Labs WLP568 Saison Ale Yeast Blend

Hop Schedule:

1 oz Centennial - 60 minutes boil
1/2 oz Horizon - 30 minutes boil
1/2 oz Zythos - 25 minutes boil
1/2 oz Summit - 15 minutes boil
1/2 oz Horizon - 2 minutes boil
1/2 oz Zythos - 2 minutes boil
1/4 oz Summit - 0 minutes boil
1 oz Centennial - Dry Hop in Secondary Fermenter
3/4 oz Summit - Dry Hop in Secondary Fermenter
1/2 oz Horizon - Dry Hop in Secondary Fermenter
1/2 oz Zythos - Dry Hop in Secondary Fermenter


Heat 8 quarts water to 165 degrees for a target mash temperature of 150 degrees. Place the 6 pounds of crushed grain (2-Row Pale, Wheat and Carapils) into a large mesh bag. Pour the hot water into the beverage cooler, then lower the grain bag into the water very slowly, pushing and prodding with a large spoon to ensure all the grain is wet (this can take several minutes). Put the lid on the cooler and allow to rest 60 minutes.

While the grains are mashing, heat another 5-6 quarts of water to 180-185 degrees for sparging (rinsing the grains). Near the end of the 60 minutes, heat 2 quarts of water to a boil in your brew pot.

After the first mash is complete, remove the cooler lid and open the spigot to draw off about 2 quarts of wort into a large pitcher. The first few draws will likely be cloudy with grain particles; pour it gently back into the cooler over the grain bag to help filter it. Draw off the remaining wort by the pitcher-full and carefully pour that wort into the boiling water in your brew pot; continue until only a trickle of wort leaves the spigot. Pour about 5 quarts of your hot sparge water over the grain bag in the cooler. Gently lift the bag up and down to thoroughly re-wet the grains (but don't slosh). Cover and let sit about 5 minutes. Use the spigot and a pitcher to draw off all of the second wort and add it to your brew pot. (Alternatively, heat the sparge water to 195 and carefully add it a pint at a time while you draw off the first wort. Keep the liquid level 1 inch over the grain bed until all sparge water has been added, then slowly draw off the remainder.)

You should have about 3 gallons of wort. Bring the wort to a boil and add hops according to the schedule. With 15-20 minutes remaining in the boil, begin adding the DME one cup at a time, stirring to dissolve. At time zero, continue adding DME off the heat until all has been added (if needed, return to low heat for a few minutes to help dissolve the extract). Stir in 1 tablet Whirlfloc. Cover and let sit 10-15 minutes.

Move brew pot to an ice bath and cool quickly to less than 80 degrees. Transfer wort to a primary fermenter (straining off the hops if desired). Add water to reach the 5 gallon mark. Swirl vigorously then pitch the yeast.

Ferment in primary for 1 week, then transfer to secondary. After 4 days, add dry hops from hop schedule. Bottle or keg after fermentation is complete (2 to 3 weeks in secondary).

Some Dishes with Fishes - Round Six

Here we are again with another look back at some of the fish dishes we've had in the past few months. Above is Shrimp al Mojo de Ajo - shrimp in a slowly caramelized garlic sauce. Some bread for dipping is a necessity - you can't let any of that sauce go to waste!

Grilled Yellowtail Collar


We've gotten these Yellowtail collars from Catalina Offshore a couple of times now, and really enjoy them. We give them a quick brine and then toss them on the grill. They taste great and there is a surprising amount of meat on them.

Seared Swordfish with Thyme


While mediocre Swordfish can be uninspiring, good Swordfish is truly outstanding. Juicy and flavorful, you don't need to do much to it.

Bay Scallops in Caramel Sauce


This was an experiment that wasn't quite a success. The sweetness of the Vietnamese caramel sauce combined with the natural sweetness of the scallops was a bit much. It was pretty, though!

Callo de Hacha Scallops


A more successful dish was these Callo de Hacha Scallops (so named because they look like the head of an axe when in the shell). We didn't do much to them, and just barely cooked them through. Fantastic, subtle flavor.

California King Salmon


Because we've been trying to eat local fish, and salmon don't grow around here, we haven't had it very much. We really like it, though, so when Catalina Offshore got some in from Northern California we decided that was local enough.

Black Gill Sandwich


I love a good fish sandwich. This one was Black Gill Rock Cod (a new favorite fish of ours), panko-crusted. Don't forget the pickles!

Tijuana Seafood - Tacos Kokopelli, El Mazateno, Erizo

We were back in Tijuana this past Saturday for our second weekend in a row. This time we went on a progressive seafood meal organized by Turista Libre and Life&Food.

When we ate at the Tacos Kokopelli stand at last weekend's Baja Beer Fest, I thought their name seemed familiar. It turns out that they were our first stop on this trip.



Tacos Kokopelli is a little stand in front of a print shop a few blocks south and east of the tourist stretch on Revolución.

We had two of the same tacos we had last weekend - the "Kraken" (grilled octopus) and the Marlin Pibil. They were even better this time around.



We got the octopus served inside a green chile before being wrapped in the corn tortilla. The chile not only adds great flavor, but it also acts as a barrier to help keep your taco from falling apart. We may have to steal this technique when making tacos at home.

Our second stop was El Mazateño - a Sinaloan seafood restaurant. The place was surprisingly large inside and was bustling with activity.



We first tried a cup of their shrimp broth - rich, quite spicy and a great way to whet your appetite:



Then the main event - their famous camarón enchilado (spicy shrimp) taco:



Not overly hot, but very flavorful and a generous portion. We piled them up with the provided pico de gallo, shredded cabbage and sauces and got down to the serious business of trying to eat the tacos before they self destructed.

Our last seafood stop was Erizo Baja Fish House and Market - one of the places run by Baja Med restaurateur Javier Plascencia.



We relaxed in the comfortable, modern space and enjoyed fish and mango tostadas:



I'm not always a fan of fruit and seafood mixed together, but this tostada was fantastic. Everything was perfectly seasoned and the brightness of the mango went very well with the fish (a ceviche of Cabichuco - a type of white sea bass).

That was the end of the seafood portion of the program - now it was time for dessert!



Tepoznieves is an ice cream chain originating in Tepoztlán - a small town outside of Mexico city. They carry a ridiculous number of flavors - ranging from the standard favorites to the bizarre.



I went relatively conservative - pistachio, coconut with gin, and mangolin (mango with red chile):



My favorite of the flavors I tried was the mangolin (hidden at the bottom of the cup pictured above). It reminded me of an ice cream version of the fresh mango with chile you can get from street vendors all over Mexico.

We highly recommend all of the places we stopped on this trip, and more importantly, we recommend that you get yourself down to Tijuana.

Tacos Kokopelli
Avenida Ocampo near the corner of Bulevar Agua Caliente
Tijuana

Mariscos El Mazateño
Calzada Tecnologico, No. 473
Tomas Aquino
Tijuana

Erizo Baja Fish House and Market
Ave. Sonora 3808
Tijuana
686-28-95

Tepoznieves
Sánchez Taboada 10737
Tijuana

Baja Beer Fest - Craft Beer in Tijuana and Tacos Kokopelli

We hopped down to Tijuana last Friday to attend the Baja Beer Fest. Over the past few years, the craft beer scene has really been taking off with our neighbors to the South, and this was very much in evidence with the collection of great Baja beers available at the festival.



We started out with Old Mission Brewery from Ensenada. We tried their two IPAs - Dos Pablos IPA and Red Agave IPA. The Red Agave was interesting - it is an amber colored IPA incorporating agave nectar, but I preferred the Dos Pablos - light and hoppy.



Next up, we stopped at Cerveceria Insurgente. These guys were one of the first in Tijuana's emerging craft beer scene. We tasted their beers last year on Turista Libre's Tijuana craft beer tour, and they are still going strong. They had a number of beers at the fest, including a very nice Saison.



My favorite beers of the fest were the IPAs from Cerveceria Kudos. Their IPA, double IPA and extra dry hopped IPA were all fantastic, and would not be at all out of place here in San Diego.



Cucapa from Mexicali was a no-show, but we did get to try some Mexicali beer. Big Bad Brewing was on hand with with stout and a strong ale, both of which we enjoyed.



We also tasted some beers from another Tijuana brewery - Muñeca Prieta - who had a a very nice Tripel.



As the afternoon turned to evening, the fest started to get more and more active, and we started to get hungry. Fortunately, there were plenty of food options. We sat down at Tacos Kokopelli and grabbed something to eat.



The "Kraken" taco is octopus that they were grilling up. Some of the pieces were a bit large and chewy, but overall the flavor was fantastic.



We also had their portobello mushroom taco, which was very good, but our favorite was the marlin pibil:



Super tasty. Doing a pibil with smoked marlin is a great idea.



Overall, the fest was a very nice way to spend the day. The quality of craft beer in Baja right now is really good, and seems to be getting better all the time. We look forward to returning to the festival next year!

Societe Brewing Company - A Tasting Room Visit

Last Friday, after a nice bowl of ramen at Yakyudori, we headed a few blocks down Clairemont Mesa Boulevard to stop in at Societe Brewing Company. They haven't officially opened yet (the grand opening is this weekend), but their tasting room is open Wednesday-Sunday and their beers have started popping up in the more respectable drinking establishments around town.

As soon as you step in the door, you can see that these guys aren't messing around - it is an impressive operation for a brand new brewery:



We bellied up to the nice wood bar and tasted a flight of the beers they currently have available. On the right are their three IPAs - The Dandy, The Apprentice and The Pupil. On the left are their Belgians - The Harlot and The Widow.



Societe's IPAs are solidly in the version of the west coast style I love - light in color and body and very hoppy, but emphasizing aroma over straight bitterness. They remind me of Alpine and Russian River. And that is a very good thing.

The Dandy, at 6.4%, has the lowest ABV of the three IPAs, but it still packs a nice flavor punch. The Apprentice is targeted at the center ABV spot, but it apparently came out stronger than expected. When we first had it at the Tap Room, I believe it was listed at 8.8%. They are gradually bringing the alcohol level down to where they want it.

The Pupil is the hoppiest of the IPAs - so much so that it has a bit of a green tinge and a touch of astringency. Very good beer, but I think I prefer the Apprentice.



On the Belgian side, The Harlot is a nice, drinkable Belgian Pale. We first had it at Cali Kebab's new Pacific Beach location and it was a perfect match for a sunny evening sitting outside.

The Widow, a Belgian Dark Strong Ale, is a very nice version of that style - nutty and raisiny without being too sweet or boozy.

We brought a growler of The Apprentice home with us:



We're looking forward to getting this guy refilled on a regular basis.

Societe Brewing Company
8262 Clairemont Mesa Blvd
San Diego, CA
858-495-5409

Breaking In Our New Weber Genesis Grill

We finally decided a few months ago that our old Charbroil grill's life was at an end. It wasn't a bad grill - it lasted us for almost ten years - but it was falling apart, and trying to fix it would cost as much as replacing it.

So, a new grill it was. After some shopping around, we decided on the Weber Genesis E330. We wanted something that would last a long time and be easy to get parts/accessories for. The great reviews for the Genesis, along with how happy we've been with our Weber Smokey Mountain, made it a pretty easy decision.

Sicilian Sausage with Onions and Peppers


We had the new grill assembled and in use a few hours after it arrived. The inaugural grilling event was sausage and peppers. The sausages were Sicilian Sausages, from Rytek Kutas' "Great Sausage Recipes" - one of our favorites of the sausages we have made.

BBQ Chicken


This grilled chicken with barbecue sauce is something I grew up with. I need to have it at least once a year.

Fire-Roasted Artichokes


We weren't sure what to expect when we tried this recipe from Mario Batali's "Molto Italiano", but it has quickly become one of our favorite ways of cooking artichokes. The outside gets completely charred, but you don't eat that anyway. The bits of garlic and lemon that get pushed in between the petals get condensed down into bright, tangy bits of flavor.

Thai Steak Salad


A simple staple in our house when the weather is warm. I never get tired of the blend of flavors and textures of grilled meat, chiles, fish sauce and crisp salad.

Kalbi with Cab Cooks' Korean Cucumber Salad


We wanted to make Cab Cooks' recipe for Korean Cucumber Salad (it is very good - you should try it), so we complemented it with some pre-marinated meat (boneless beef short rib and marinated pork collar) from Zion Market.

Roast Pork Belly with Lentils and Chard


Roast pork belly isn't a typical dish to do on the grill, but we had some already brined (using the recipe from Fergus Henderson's "Nose To Tail") and our oven was on the fritz. We put the belly on a small sheet pan and used the grill like an oven. It worked great.

In the short time we've had it, our new Weber grill has seen a lot of use and we couldn't be happier with it. We look forward to getting a lot of good years of grilling out of it.

La Playita Seafood

The first time I ate at La Playita Seafood was almost 15 years ago now - it was my first Mexican mariscos experience in San Diego. I fondly remember chowing through a "Tostada Loca" on my first visit.

It had been a long time since I last ate there, but it has  remained in the back of my mind as a place I needed to return to. A friend of ours now lives within walking distance, so one day we decided that it was time for a visit.



Tucked back away from the street in a mini-mall on Clairemont Mesa Boulevard, La Playita is a tiny place, with a few tables inside and one outside.

The menu is pretty much as I remember it - including the aforementioned "Tostada Loca":



Our lunch was comprised of selections from the Tostada and Taco sections of the menu.

The "La Playita House" tostada comes heaped with a mixture of shrimp and bay scallops, with a few strands of surimi and a chunk of avocado on top:



The shrimp were good, but the scallops, while fresh and nicely textured, didn't have much flavor. Some hot sauce helped a lot.

The "Fish Mixta" was shrimp and fish, again with some surimi and avocado:



We also had a couple of tacos. The Gobernador had grilled shrimp with peppers and cheese. It didn't look like much (unless you find pepto-bismol colored sauce more appetizing than I do), but it was actually very good.



Their shrimp taco comes battered and fried, with a bit of savory rice hidden underneath. Again, very tasty.



La Playita is definitely worth a visit - there aren't many places like it in the area (are there any others?). We're planning on not taking so long to revisit again next time!

La Playita Seafood
5185 Clairemont Mesa Blvd.
San Diego, CA
858-565-2300