After the boil, chill to 48☏ (9☌), aerate well, and pitch plenty of healthy yeast. Boil at least 2 hours, adding hops according to the schedule. Lauter and sparge as necessary to get about 7 gallons (27 liters) of wort-or more depending on your evaporation rate. Vorlauf until the runnings are clear, then run off into the kettle. Mill the grains and mash in at 133☏ (56☌) rest there 5 minutes, then raise to 147☏ (64☌) rest there 50 minutes, then raise to 162☏ (72☌) rest there 10 minutes, then raise to 172☏ (78☌) and mash out. ½ tsp (2.5 ml) Wyeast Yeast Nutrient at 10 minutesġ.1 oz (31 g) each of Centennial, Citra, and Mosaic at flameoutġ.7 oz (48 g) each of Sabro and Strata at dry hop Keys to success here include pitching plenty of healthy lager yeast, fermenting cool for a clean profile, and allowing plenty of lagering time to smooth and round out those big flavors.įor more details, see Brewing Hop-Forward Baltic Porter with Poland’s Browar PINTA.īatch size: 5 gallons (19 liters) Brewhouse efficiency: 72% OG: 1.106 FG: 1.026 IBUs: 88 ABV: 10.5%ġ6 ml FLEX hop extract OR 2.2 oz (62 g) CTZ at start of boil You can skip the dry hopping for a somewhat more traditional version-though still more bitter than most-or you can change out the hops to your own favorite varieties. Words I Seem To Like art Beauty best dressed cosmetics dessert dessert hong kong eating out F&B fashion favourite glitter HK Hong Kong make-up nail lacquer nail polish nail varnish O.P.This recipe is based on PINTA’s dry-hopped imperial Baltic porter.Plateau Spa’s Rose Indulgence package – spa day at Grand Hyatt Hong Kong.Gaddi’s Chef’s Table at The Peninsula Hong Kong – my best meal of 2016.Interview with Camille Goutal of Annick Goutal.The Play That Goes Wrong Hong Kong Academy of Performing Arts review.Priscilla Queen of the Desert Hong Kong Academy of Performing Arts review.Mamma Mia! Hong Kong Academy of Performing Arts review.War Horse Hong Kong Academy of Performing Arts review.Through The Looking Glass by Rachel Read is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. Unauthorized use and/or duplication of this material (including photos) without express and written permission from this blog’s author and/or owner is strictly prohibited.Įxcerpts and links may be used, provided that full and clear credit is given to Rachel Read and Through The Looking Glass with appropriate and specific direction to the original content. © Rachel Mary Read and Through The Looking Glass, 2010-20. What next for vending machines?! Umbrellas?! Oh wait… I’m sure there’s a scientific explanation for this, but I prefer to think the Coke fairies did it. It would probably taste even better on a hot summer’s day – providing the technology still works, that is! It tastes like a Coke slushie, only you don’t have to put up with a surly-faced cinema employee to get it. It was a cool day so everything worked perfectly and the Coke stayed icy for ages. Yay! Ice magic! You can really see it in the close-up below.įinally, tip back your head and quaff that frozen Coke right away! Dingy back alley optional. To compensate for no pictures of the last step, I took two pictures of this one. Second, slowly turn the bottle upside-down, whereupon ice crystals start to form in your Coke. The first step was to open the bottle and take a quick sip – I presume this was to prevent the bottle exploding due to contraction/expansion caused by freezing (science geeks, feel free to clear up my ignorance in the comments). I was on hand to commemorate the experience photographically.Īlas, the Coke didn’t arrive via a polar bear wearing shades.Īs you can see above, there were handy pictorial instructions, plus plenty of choices of beverage… My boyfriend (a Coca-Cola connoisseur… or simple addict… who has fizzing black gold constantly coursing through his veins) decided to give it a go, at $11 a bottle (Octopus card only). We spotted one, classily located next to a dingy back alley, on our epic trek round Wan Chai on my quest for Gosh cosmetics. It quietly disappeared a few months later.īut that wasn’t the last of these icy Coke vending machines. Alas, Hong Kong’s combination of heat and humidity meant the machine apparently didn’t work too well during one of our trademark sticky sweaty summers. I remember there being quite a lot of hype for these ice-cold Coke vending machines when the first one popped up under Island Beverly (near Sogo) in Causeway Bay.
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