Barber 2015 - Third in Class

Duffy is running strong. Apparently having a real shop assemble your engine, as opposed to dragging a blown one out of a junk yard and patching it up, really works. We ran the whole race and finished 3rd in Class B and 16th overall out of 76 cars.

Barber is a great track and a fun race, and I did NOT burn up the brakes this time. A strategy of early throttle lift and a few quick pulses on the brakes, as opposed to sustained pressure and heat kept the brakes and tires looking like new. Ricky, fresh off a car accident, was not really in shape to be in a car. Much less racing. He earned a couple of black flags at the start of each if his stints for spinning in turn 1. Danny, after more than a year away from driving, again from a head injury, had a slow start, but dropped his pace a good chunk over his two stints. Roger was safe and consistent, and at a pretty good pace.

We finished 16 laps behind The Generar Ree, the class B winner. Basically, no black flags and a faster overall pace and we would be fighting for a win.

Hooniverse has a nice write-up:

http://hooniverse.com/2015/02/17/24-hours-of-lemons-shine-country-classic-recap/

Now for the important part, the beer! Here's the recipes for the two creations I brought;

Rosemary & Clove

• Steep a half pound each of biscuit and caramel malts (25mins)
• Boil and add 6lbs light DME
• Add 6-10 cloves and 2 tablespoons of dry rosemary
• Add 1oz of Mosaic hops and boil (30mins)
• Add 1oz Nelson Sauvin hops and boil (5mins)
• Cool and pour into a carboy. Fill the carboy to 5gals
• Add West Coast Ale yeast and ferment 1-2 weeks
• Boil and add sugar water for bottling.
• Add a handful of fresh Rosemary from the garden and stir into the bottling bucket
• Bottle and wait a week

 

Smoked Whiskey

• Steep a half pound each of smoked and rye malts (30mins)
• Boil and add 3lbs dark DME and 3lbs amber DME
• Add 1 packet (approx. 1oz) of whiskey barrel oak chips
• Add 1oz of Fuggle hops and boil (30mins)
• Add 1oz Hallertau hops and boil (5mins)
• Cool and pour into a carboy. Fill the carboy to 5gals
• Add 1oz of whole leaf Hallertau to the carboy for dry hopping
• Add English Ale yeast and ferment 1-2 weeks