Tony's Originals

Ingredients 2 Sticks of Butter 1/4c Heavy Cream 1c Sugar 1/2c Packed Brown Sugar 1 tsp vanilla 1/2 bag semi-sweet chocolate chips optional: sliced almonds (about 1c) optional: walnut pieces (about 1c) Equipment Cookie Sheet Frypan (18" or so) Parchment Paper Technique Melt everything but the vanilla in the frypan over medium heat.  Stir gently, until everything is blended together.  It will start to bubble.  Stir occasionally to keep the sugar in suspension.  When the whole pan is bubbling away, watch carefully over the next 10-15 minutes or so.  It will undergo a couple of color changes.  When the toffee is starting to get to the second color change, it will be a medium brown color.  To test it's hardness drop a bit into a glass of ice water.  if the piece is nice and hard, add the vanilla (and almonds), give it a final stir and pour onto the cookie sheet that's been covered in parchment. Allow to harden for about 3 minutes. Sprinkle the

Bear Claw Porter Style:  Robust Porter OG:  1.064 Type:  All Grain FG:  1.016 (est) Rating:  0.0 ABV:  6.29 % Calories:  209 IBU's:  25.45 Efficiency:  75 % Boil Size:  6.00 Gal Color:     24.2 SRM   Batch Size:  5.00 Gal Preboil OG:  1.060 Boil Time:  60 minutes   Fermentation Steps Name Days / Temp (none)   Grains & Adjuncts Amount Percentage Name Time Gravity 2.00 lbs 14.81 % Biscuit Malt 60 mins 1.036 9.00 lbs 66.67 % Pale Malt (2 Row) US 60 mins 1.036 8.00 ozs 3.70 % Chocolate Wheat Malt 60 mins 1.033 8.00 ozs 3.70 % Weyermann Carawheat 60 mins 1.037 0.50 lbs 3.70 % Lactose 60 mins 1.030 1.00 lbs 7.41 % Wheat, Torrified 60 mins 1.036   Hops Amount IBU's Name Time AA % 1.00 ozs 14.39 Fuggles 60 mins 4.50 1.00 ozs 11.06 Fuggles 30 mins 4.50   Yeasts Amount Name Laboratory / ID 1.0 pkg American Ale Wyeast Labs 1056   Additions Amount Name Time Stage 0.50 oz Cinnamon Powder 15 mins Boil   Mash Profile Step-Mash (130-147-

A hopped-up Rye Pale Ale.  Plenty of citrus notes from the Cascades, and complex earthy flavors from the Rye.  Good refreshing finish, leaving the mouth wanting more. Ingredients Fermentables 9.0 lb American 2-row  1.0 lb Vienna  1.5 lb Organic Rye Hops 2.0 oz Whole Centennial 2.0 oz Whole Cascades 2.0 oz Pellet Cascades Yeast Wyeast 1056 American Ale Method I use a 9 gallon kettle with 2 ports for the thermometer and spigot The Mash Dough in @ 100F to 5 gal water for 30 minutes Heat to 140F for 30 minutes Heat to 158F for 30 minutes Sparge with 1.5 Gallons 170F water The Boil 00:00 add 1.0 oz Whole Centennial 00:30 add 1.0 oz Whole Centennial 00:55 add 1.0 oz Whole Cascades 00:60 flame out - add 1.0 oz Whole Cascades  Fermentation O.G.: 1.048-1.052 F.G.: 1.010-1.012 Primary (4-7 days) Pitch yeast - after krausen subsides transfer to secondary Secondary (4-7 days) Add 2oz pellet cascades Bottling Use 5 oz (

This recipe is for a big, dark, citrusy ale with plenty of hop. Similar to an hopped-up India Pale Ale in flavor, but dark in color due to the use of Carafa III malt. I first brewed this with a double decoction mash technique. This is a technique I plan to keep, as it develops deep chocolate and caramel flavors which offset the dry hop and citrus notes nicely. About the Black Jackrabbit: The Black Jackrabbit (Lepus Insularis) is a native of Mexico and more specifically, Espiritu Santo Island. Black jackrabbits have a black head and body, with highlights of white and grey along the belly and tail. This recipe makes 5 Gallons. Predicted Characteristics: OG: 1.073-1.068 FG: 1.010-1.012 ABV: 7.6% The Ingredients Grain Bill 13lbs American Pale Ale Two-Row Malt (~3L) 1lb Caramel/Crystal Malt (~10L) .75lbs Carafa III Malt (~475L) Hops 3 oz Centennial Hops 2 oz Cascade Hops Adjuncts 1 oz Sweet Orange Peel Yeast Wyeast Northwest Ale Yeast (1332)

These mashed potatoes taste like the real deal, but without all the starchy calories. They key is to use real butter and sour cream. The water in the cauliflower precludes the need for milk or cream. For the mashed potatoes you remember from the 90's, add horseradish and/or roasted garlic to taste. Ingredients 1 lb Cauliflower (frozen works well) 1 medium potato (~4oz) 2 Tbsp Butter 2 Tbsp Sour Cream Salt to taste Equipment Microwaveable 2-qt dish with high sides Stick Blender or food processor Method Place the cauliflower in a 2-qt microwaveable dish and nuke on high for 10 minutes (or until tender). Dice the potato and nuke for about 4 minutes (or until tender) Add the potato, butter, sour cream and salt to the cauliflower and mash using the stick blender or plop it all in a food processor. Blend until smooth and fluffy. Serve to 4 hungry people immediately. Enjoy!