Forsblom Bradford - Forsblom, Bradford

Bradford Forsblom

Biography

Working NYC Chef. Dedicated to making things as hard as possible on myself.

Working NYC Chef. Dedicated to making things as hard as possible on myself.

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What is your favorite NYC restaurant? And what is your go-to dish? Spicy village scallion dumpling What is your ultimate meal? Corner bistro, all alone What three things are always in your pantry? Fish sauce, good short-grain rice, mayonnaise If you weren't a chef, what would you be? Homeless If you could cook with anyone, who would that be? Paul Bertolli What’s your favorite NYCWFF memory? I have none, yet!

American Pale Ale

This recipe is made for a five gallon extract brew…

Ingredients:

Cara crystal wheat 8oz
Two row malt 1.5lbs
Flaked oat 1lbs
Melted oats 8oz
Caramel malt 8oz

Directions:

Bring 2.25 gal to 155 degrees f

Steep grains for 1 hour. Maintain temp between 148-150 degrees f.

Bring to boil. Turn off heat.

Add 3lbs golden light dry malt extract.

Boil

Add 1oz magnum hops.

Boil for 55 min

After 55 min add whilfloc tab, and hot/sanitized water to bring to 5 gal.

Put cooling coil into wert. After another five min, add 2 oz Nelson sauvin hops.

Cool.

Add British ale yeast.

Don’t forget to take gravity.

After one week add 1oz Polaris and 1oz Moasic hops

After another week measure, add 4oz corn sugar and bottle

Final gravity 1.012