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When it comes to chocolate flavored beers, adding cocoa products may not be necessary but certainly can greatly enhance the final beer. But the intricacies of what, when, and how you should

Recipe

Grodziskie (5 gallons/19 L, all-grain) OG = 1.030   FG = 1.007 IBU = 30   SRM = 3-4   ABV = 2.9% Ingredients 5 lbs. (2.3 kg) Weyermann oak-smoked    wheat

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Most professional brewers have had a prior career path before deciding to become a brewer. It is neat to see how each brewer uses their past talents to solve a brewing situation

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Fruit Cider

Fall is here and that means it’s the perfect time to make hard cider! Professional cidermaker Michael Fairbrother offers advice and three clone recipes for hard fruited ciders. Already a member? Log

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June Eckert, 5, wearing light pink overalls, fuschia rubber boots, and an oversized grin, holds the mash paddle and climbs a few stairs to get a better view of the mash tun.

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Pastry Beers

Often brewed with adjunct culinary ingredients and featuring flavor profiles of baked goods and desserts, pastry beers push the boundary of what beer is. Get tips to brew your own pastry beer,

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Decoction mashing carries a unique legacy to it, both good and bad. On the one hand, many brewers the world-over attest to the fact that the technique enriches the malty character of

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Without proper wort aeration lag time can increase, making your beer more susceptible to other organisms growing in your beer. You can kick fermentation off quicker with some oxygen. No need to

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Homebrew India Pale Ale and Imperial India Pale Ale Clone Recipes Clone recipes to recreate your favorite commercial hoppy brews, including: Dogfish Head’s 90-minute IPA, AleSmith IPA, Three Floyd’s Dreadnaught, Hop Rod

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At its core, lautering is a three-step process at the end of a brewer’s mash, which separates out the sugary wort from the spent (used) grains. The word originates in the German

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Dear Replicator, At my brew club (Aurora City Brew Club or AC/BC) a member came running in with a can of Odell’s Rupture imploring that we had to try it. Everyone seemed

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This interleaved dual-coil design separates the coils, so each coil has maximum contact area with the hot wort. Already a member? Log In

Troubleshooting

Ask Mr. Wizard

Could you please explain Carapils to me? What does this brand-name malt do in a mash, and how does it work? One of my homebrewing pals and I had a recent disagreement about this. He seems to believe Carapils works by leaving behind unconverted starches that the yeast cannot ferment, leading to greater body, mouthfeel and foam stability. I remember reading from various sources that starches are bad in beer, because yeast can’t eat them but bacteria can, and so this leads to infections. I believe there should be no starches in finished beer and that starch is not what contributes to improved body, mouthfeel and foam.

Carapils is also called “dextrin malt.” I know there are also other “cara” malts, such as cara-Munich, cara-Vienne and carastan. Can you sort out this whole cara-issue? Thanks for your sagely advice, Sir Wizard. It is always much appreciated.

Caramel, cara or crystal malts are synonymous terms describing a large family of malts that are made by changing the kilning process. All malts are kiln-dried to arrest germination. To make caramel

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