January/February 2007

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Doughboy Draught

By Chris Colby

American Pilsners were bigger and hoppier in the past, right? Well, not always. In 1917 — near the end of World War I — Congress passed the Food and Fuel Control Act (also known as the Lever Act), which gave President Wilson the power to set prices on and direct the distribution of food and coal. Wilson shut distilleries, limited the amount of coal breweries could use and capped the alcohol percentage in beer to 2.75% by weight (about 3.4% by volume). Here is a classic American Pilsner an American infantryman (or doughboy) might have drank during training, before being shipped off to the trenches in Europe.

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The Schizlitz

By Chris Colby

This is a beer formulated with some information I received about how Schlitz was brewed in 1975. I simplified this formulation by using flaked maize and specifiying that the beer be fermented at working strength, rather than using high gravity brewing.

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Red, White and Brew Pilsner

By Chris Colby

This is a modern American Pilsner, though not an attempt to clone any particular brand.

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Doughboy Draught

By BYO Staff

Late WWI American-style Pilsner

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Joseph Schlitz Brewing Company: Schlitz Gusto (circa 1960’s) clone

By Chris Colby

1960’s-style American Pilsner, a clone of “The Beer That Made Milwaukee Famous”

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Dixie Cup Boardwalk Belgian Quadrupel

By Jeff Reilly and Scott DeWalt

This was the beer that was given to each of the attendees of this year’s Houston Foam Ranger’s Dixie Cup Homebrew Competition. The theme was Fredopoly, based on the board game Monopoly and in honor of our annual speaker and homebrew pioneer, Fred Eckhardt.

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Mike’s “Devilish” Belgian Strong Golden Ale

By BYO Staff

“You little devil, you!”

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Salmon Creek Brewing Brother Larry’s Belgian clone

By Marc Martin

In 2012, Salmon Creek Brewing’s founders Ana and Larry Pratt sold their business. Today Old Ivy Brewery and Taproom stands in its place. Here is a recipe from Salmon Creek’s archives for their Belgian Dubbel.

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Rhodan’s Back (Amber Acid Ale)

By Chris Colby

Amber Acid Ale denotes a beer that ferments with many more microorganisms than traditional brewers yeast.  It is considered a cousin of the Lambic.

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DewBrew Flanders Red

By Dan and Joelle Dewberry

Inspired by Rodenbach Grand Cru, New Belgium La Folie and Love, plus Pizza Port Le Woody. Formulated with help from professional brewers in America and Belgium that have experience with this style, this is an acid ale in all its glory.

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West Flanders Red Ale

By Jeff Sparrow

A sour/acid ale recipe inspired by the brewers of the West Flanders region of Belgium. Brewers need to be patient for the proper acidity and character to develop in this beer.

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Bottling Nitro Beers

By BYO Staff

mr-wizard

Trub in the secondary fermenter

By BYO Staff

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Extract for All-Grainers

By Bill Pierce

Even for all-grain brewers, malt extract has its uses. When making a strong beer or a large volume of beer, malt extract can substitute for mash tun volume (or boil time). Learn the equations to make expedient extract additions.

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Build Your Own Water Filter: Projects

By Forrest Whitesides

Why spend a dollar or more a gallon for bottled water when you can filter your own?

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Brewing American Pilsner

By Chris Colby

Is there some style we haven’t covered yet in this column? Hmm….oh, yeah, there is that one that occupies 97% of the shelf space on the beer aisle — American Pilsner.

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Brewing with Wheat: Tips from the Pros

By BYO Staff

Two pros — Kris Kalav (Minhas Craft Brewery) and Matt Brophy (Flying Dog Brewery) — give their tips for brewing with that glutenous grain, wheat.

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Build Your Own Spunding Valve to Carbonate in the Keg

By Marc Martin

With this homemade spunding valve you can naturally carbonate your homebrew by capturing the carbon dioxide produced late in fermentation just like many pros do on the commercial side.

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Rebuilding Kegs

By Ralph Allison

From Sloppy With Syrup to Shiny and Sanitized

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Flanders Red Ale

By Jeff Sparrow

Flanders red ales are reddish sour beers aged in oak. With a little technique and a lot of time, you can brew the "Burgundy of Belgium" in your homebrewery. Plus: Four recipes from four homebrewers.

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Yeast Strains for Belgian Strong Ales

By Mike Heniff

Yeast strains play a defining role in shaping the character of Belgian beers. Learn how to select the right yeast strain and take control of your fermentation by varying your pitching rate, aeration level and fermentation temperature when brewing Belgian strong golden ales, trpels, dubbels and others.