2oz of lime juice (actual lime juice)
2oz Reposado
1oz Cointreau
1oz Grand Marnier

Shake with ice.

After a couple of these, you’ll forget all of life’s worries

The malt is 6lbs of Pale Malt Extract
The grains are Crystal Lovibond (1lb) and wheat malt (1/2lb)
The hops are Mt Hood – 1oz each for boiling and flavor (keep in freezer until ready to brew)
The yeast is a White Labs Kolsch (keep in fridge until ready to brew)
5 – One gallons jugs of Purified Drinking Water (Freeze 2 of the jugs)

The Original Gravity (OG) is supposed to be 1.053.  My batch was 1.050, a little off

The Finishing Gravity (FG) is supposed to be 1.013.  My batch finished at

I’m using the standard brewing tools:
5 gallon brewing kettle (stainless steel)
Large Pot
Large Saucepan
Large Stainless Steel ladel
Stainless steel strainer
Stainless steel spoon

And the standard brewing procedures:
Before starting, make sure you sanitize all your tools and equipment that will be used.  I use 2oz of bleach, and pour 5 gallons of cold water in my primary fermenter, and submerse all my tools and let soak for 10 minutes
Steep grains in 3 quarts of water at 155F for 30 minutes
Heat 2 quarts of water at 180F
While grains are steeping, pour remaining water into the brew kettle (must be at least 3 gallon capacity), and bring to a boil
At this point, you’ll want to remove the yeast from the fridge, and also cut the 2 frozen jugs open and place the cubes in the primary fermenter
Once brew kettle water has come to a boil, take off heat, and stir in the malt extract.
Put the strainer over the brew kettle, and pour the steep water with grains into brew kettle
Wash the grains with the 2 quarts of hot water
Bring the brew kettle (should have about 3 gallons of water) to a boil, add 1oz Mt Hood hops, boil for 50 minutes
Add remaining 1oz Mt Hood hops, boil for 10 minutes
Ladel the hot extract into the primary fermenter with the frozen water, this will help cool the wort below 90F
When all your wort is in the primary fermenter, and the temperature is below 90F, pitch the yeast (fancy language for “add the yeast”

Let your brew ferment for one week in the primary fermenter, then rack into a secondary fermenter for another week.  Depending on whether you’re bottling or kegging, the carbonization period takes place during the third week.  I keg, so I don’t have to add priming sugar.  I let the CO2 carbonize the beer for me.

Buffalo cut Cary Harris
Detroit cut Keary Colbert
Jacksonville cut Chauncey Washington and Thomas Williams
Minnesota cut John David Booty and Drew Radovich
San Francisco cut Matt Spanos
Seattle cut David Kirtman
St Louis cut LaJuan Ramsey, but then signed him once he cleared waivers

For the stuffing, you’ll need a cup of ricotta, a half cup of bread crumbs (seasoned with oregano, basil, garlic powder), quarter cup of parmesan, an egg, some lemon juice (half the juice of a lemon) and a cup of finely chopped fresh basil.  We also added diced jalapeno, and sauteed mushrooms and scallions.

Combine the stuffing ingredients, and season with salt and pepper.  Whisk together until its creamy.

Coat a pyrex with non-stick cooking spray, and put the war canoes keel side down.  Fill the cavity with angry warriors (the stuffing) and sprinkle with some more parmesan (or other hard cheese)

Cook for 20-30 minutes, or until you can stick a knife into the meat of the zucchini with little resistance