Preparing for the SC

It's been a hectic week but we are finally done with the preparations for the Swedish Championship in Homemade beers. The last thing I did was bake a bunch of bread from the malt we used while brewing the two beers we participate with. It resulted in 3 kinds of bread. First a couple of loafs of DBH3 malt made with regular (wheat) flour. I also made some heavier bread with the Nalle Puh malt, using rough rye flour and graham flour. Here are some pictures:

As stated before we (me, my father and Chrille) will participate with 2 beers. A DIPA named Death By Hops 3 and a honey porter called Nalle Puh Porter. Chrille and Erika will also participate with a Mild called Gullefjun. I haven't had a chance to try that one yet so really looking forward to it. We will also share some chocolate-honey-trufels (thanks Lina!), malt bread and honey (used in the Nalle Puh Porter) at our table.

For those interested I will bring a couple of bottles of DBH3 in case you want to trade a bottle.

My father is already in Göteborg and I plan on leaving tomorrow morning. Me, Per (my beer drinking sidekick) and his brother will drive by car early tomorrow morning. Chrille will drive from Örebro early Saturday morning. I also have allot of friends coming to Göteborg. We usually go on a cruise at this time of year to celebrate Andy and Johnny's birthdays. But this year we are trying something new.

I can't wait for the festival this is going to be great. :)

Making malt bread from DBH3

Last sunday I made some malt bread from the leftovers when we brewed Death By Hops 3. I used the same recipe as when I made this bread. with a couple of changes. I didn't use any hazelnuts and I used honey instead of syrup, the same honey we used while brewing the honey porter. The recipe looked something like this:

15 dl flour
5 dl malt (quite wet)
5 dl water
2 teaspoons of salt
1 big tablespoon of honey
50 g dry yeast
The result where good but I actually prefer the syrup over the honey.

Making malt bread

I took some of the left over malt (we call it drav in Swedish not sure about the English term) after brewing Nalle Puh Porter (Vinnie the Puh Porter) and made bread from it. I didn't have a recipe for it so I invented my own:

15 dl flour
5 dl malt (quite wet)
5 dl water
1,5 dl hazel nuts
2 teaspoons of salt
0,5 dl of pale baking syrup (ljus baksirap)
50 g dry yeast

Take some finger warm water straight from the tap add the yeast and syrup and stir. Mix flour, nuts and salt and then add the liquid. Start working the dough until it is smooth and flexible. Let it rest for 30 minutes under a blanket. Take the dough out, bang the air out of it and make loafs out of it. Let it rest for another 45 minutes and then bake it in an oven (225 degrees) for about 15 minutes.

Now my malt was a bit wet, I started out with 1 litre of flour and then added quite allot. Also after eating the bread I think it would have been better without the nuts.
Here are some pictures:

Crayfish and beer

When I got home from Monks on friday I was greeted with a little feast. Karin had bought some crayfish and made a Västerbotten-cheese pie. The pie was amazing with a distinct cheesy aroma from the salty cheese.

The crayfish was also nice. They had soft shells, nice texture and saltyness. However they where a bit small and lacked some dill flavour. I don't know for sure which ones we had but they where from Pandalus and bought at Vinn stormarknad.

But now I had a small problem that I've been thinking about for a while. What beer works well with crayfish? Personally I went with a nice wheat beer. But maybe something else is more suiting. So I stretch the question forward to whoever might read this: What do you prefer to drink with your crayfish?

It appears that I have already rated Franziskaner. I did however rate it yesterday as well and came up with an almost identical score. Only differed 0,2 points.