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Stout! Tips and recipes for brewing on the dark side. Plus, milk in stout? Well, not exactly. Although the origins of milk stout trace back to the practice of blending milk and beer, modern milk stouts are brewed with lactose, or milk sugar, added to the kettle or fermenter. This unfermentable sugar gives the beer some residual sweetness.
Fat Tuesday comes around in February each year. And, as a homebrewer, you may be in the mood for something other than a hurricane. If so, try making these clones of Louisiana-based beers from Abita and Dixie.
One of the classic cream stouts, Watney’s is no longer brewed, but you can still try to recreate that classic chocolate nose with creamy texture using this recipe.
Nothing like a tall, cold glass of cactus milk . . . so refreshing during hot times.
Despite names like Fat Spider Ale, Turkey Stout and Black Kitty Brown, this was the first BYO recipe has ever featured animals as an ingredient — Black Pearl Oyster Stout. We’ve been lucky enough to taste this beer, brewed by Joe Walton and Jim Michalk, and it’s delicious. The beer has a complex dark grain character and a slightly silky mouthfeel. There’s no strong oyster flavor, but you may detect a slight salty/briney character. For best results, use hard water with a moderate to high level of carbonates.
Dark lager? Must be voodoo….Try this clone from Louisiana based Dixie Brewing Co.
According to Abita’s website, “Amber is a Munich style lager brewed with pale and caramel malts and German Perle hops. Abita Amber was the first beer offered by the brewery and continues to be our leading seller. Amber is Abita’s most versatile beer for pairing with food.”
From Rockyard Brewing in Castle Rock, Colorado, according to their website, “Our Multi-Medal Winning Double Eagle Ale is an American-Style Filtered Wheat. Brewed with 30% wheat, this light bodied ale is bright golden in color with a crisp but smooth aftertaste. This beer is excellent for relaxing on a late summer evening, or dreaming of warmer weather.”
Tap handles are a quick, easy project to add some class to your kegging setup.
High gravity brewing (or blending) allows you to brew more beer without buying new equipment.
Made from unmalted barley, roasted barley is a versatile grain used in brewing dark beers. Three professional brewers offer tips on how to use it in your homebrew batches.
Stop bacteria dead in their tracks with lysozyme, an enzyme isolated from egg whites. Lysozyme can be used either as a preventative method or to "clean up" contaminated wort or pitching yeast.
Getting into all-grain brewing can be simple. For little more than the cost of a picnic cooler, you can build a simple mash/lauter tun. And, if you use batch sparging, your brew days can be fast and easy. We’ll show you how to build the necessary equipment and how to use it.
Milk in stout? Well, not exactly. Although the origins of milk stout trace back to the practice of blending milk and beer, modern milk stouts are brewed with lactose, or milk sugar, added to the kettle or fermenter. This unfermentable sugar gives the beer some residual sweetness. PLUS: A blizzard of stout recipes
