How To make Centennial Lemon Squares

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TWO Urban Licks - Centennial Cocktail Contest

Go inside TWO Urban Licks as we learn more about the Southern Gintennial, the restaurant's entrant in ACVB's Centennial Cocktail Contest.

Verdant West Coast IPA Recipe & Methods For Homebrewers

Verdant West Coast IPA Recipe & Methods For Homebrewers

This is a modern take at an older classic IPA style that brings back the core of the old favourite along with some enhanced flavours.

Verdant West Coast IPA
Brewfather link:-

Author: David Heath
Type: All Grain
Volume 20L / 5.28 US LQD GAL

ABV (Estimated) 6.6%
IBU : 63 (Tinseth)
BU/GU : 1.01
Colour : 11 EBC
Carbonation : 2.4 CO2-vol
Pre-Boil Gravity : 1.054
Original Gravity : 1.062
Final Gravity : 1.012

Mash Profile

65 °C/ 149 °F - 60 min - Temperature
75 °C/ 167 °F - 10 min - Mash Out

Fermentables
4.922 kg / 10.85 lbs - Pale Ale 2-Row 6 EBC (92%)
428 g/ 15.09 oz - Caramel/Crystal Malt 15 EBC (8%)

Hops (236 g)
30 min - Warrior - 38 IBU
5 min - Amarillo - 7 IBU
5 min - Centennial - 6 IBU

Hop Stand
15 min hopstand @ 80 °C/ 176 °F
15 min - Amarillo - 6 IBU
15 min - Centennial - 6 IBU

Dry Hops
5 days - 60 g - Centennial

Yeast
1 pkg - Lallemand (LalBrew) Verdant IPA

Fermentation
23°C/ 73°F - 14 days (approx)

Healthy No-Bake Peanut Butter Energy Bites/ 5 ingredients only

healthy no-bake peanut butter energy bites 5 ingredients only


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MWT | Fruity Hard Candy | Claey's Candy Part 1

#hardcandy #claeyscandy #mwt
Claey's Old Fashion Hard Candy Part 1 - Fruity
This candy takes me back to buying fruity tootsie rolls at the local Ben Franklin for a penny a piece. This is also where I purchased Claey's Candies. This product rivals Jolly Ranchers flavors. You need to try them. Thank you so much for watching!

Wild Cherry


Claeys Candy was founded in 1919 in a garage by Jerome C. Claeys, grandfather of the current president, Gregg Claeys. The original location was a small building on Blaine Ave. As sales increased, larger buildings were required. The current plant on S. Taylor is the 4th plant that Claeys Candy has built. The original name of the company was J. C. Claeys Candy. The first item manufactured was Etabar, a caramel nut bar covered with icing and selling for five cents. They make many flavors of hard candy including anise, lemon, horehound, and cinnamon. They are well known for their Christmas special called Chocolate Charlie which consists of marshmallow and peanuts covered with chocolate. This was originally called Charlie Chaplin. (South Bend Tribune, St. Joseph County Public Library - Local and Family History Services - Clipping File - Business History page 20, year 1965)

Claeys is the third-generation owner of the business that his grandfather, Jerome Claeys, began 100 years ago out of two garages on North Blaine Avenue. Today it has blossomed into one of the leading candy suppliers in the nation.

It wasn’t an effortless transition. Different candies, including almond clusters, Eta bars and Puff Balls, have come and gone. The company transitioned from hand labor to machine work in the 1970s to keep up with demand. Claeys is also constantly challenged to stay creative with old-fashioned candy, creating new flavors when he can. The company is always kept on its toes during the high-volume peanut brittle and Chocolate Charlie production season that begins in the fall. (South Bend Tribune, South Bend staple Claeys Candy to celebrate its sweet centennial, year 2019)

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Verdant Tropical Paradise IPA Recipe & Methods For Homebrewers

Verdant Tropical Paradise IPA Recipe & Methods For Homebrewers
Here is the recipe in full for this guide, along with a link in Brewfather:-

Verdant Tropical Paradise IPA - 6.4%

Brewfather Link:-

American IPA
Author: David Heath
Batch Size : 19 L / 5.02 US LQD Gallons
Type: All Grain

Estimated ABV:- 6.4%
IBU : 47 (Tinseth)
BU/GU : 0.78
Colour : 14 EBC

Original Gravity : 1.060
Final Gravity : 1.011

Mash Profile
High fermentability plus mash out
65 °C / 149 °F - 60 min - Temperature
75 °C / 167 °F - 10 min - Mash Out


Fermentables (5.69 kg)
2.73 kg/ 6.02 lbs - Munich 14 EBC (48%)
2.73 kg/ 6.02 lbs - Pilsner 3.8 EBC (48%)
170 g / 6 oz - Wheat Malt, Pale 3.9 EBC (3%)
60 g / 2.12oz - Carapils 2.6 EBC (1%)

Hops - Adjust your hops to the IBU levels shown below using brewing software
15 min - Centennial - (6 IBU)
15 min - Topaz - (6 IBU)
10 min - Centennial - (5 IBU)
10 min - Topaz - (5 IBU)
5 min - Centennial - (5 IBU)
5 min - Topaz - (5 IBU)

Hop Stand
15 min hopstand @ 80 °C/ 176 °F
15 min 80 °C/ 176 °F - Centennial - (5 IBU)
15 min 80 °C/ 176 °F - Topaz - (10 IBU)

Dry Hops
3 days - 75 g / 2.65 oz - Centennial
3 days - 75 g / 2.65 oz - Topaz

Yeast (Co-fermentation)
1 pkg - Lallemand (LalBrew) Verdant IPA
1 pkg - Fermentis Safale American US-05

Fermentation Profile
20 °C/ 68 °F - 14 days - Primary
Often this will complete in one week, especially if you use pressure after the first four days to ensure you keep Verdants ester flavour and aroma.