January/February 2005

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Murphy’s Pub Draught clone

By Ashton Lewis

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Black Passion Porter

By Byron Burch

Porters are easy beers to make, partly because the style is subject to widely variant interpretations. Much might depend, for example, on whether you plan to brew an 18th century porter or a contempory version. A porter from the 1750s, for instance, might be called an “Imperial Stout” these days. Porters are slightly less full-bodied than stouts (when brewed by the same brewer) but they are still very full-flavored brews. Small variations may not be easily noticed, so it’s a forgiving style.
– Byron Burch, The Beverage People — Santa Rosa, California

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Northern Brewer’s New Old Ale

By BYO Staff

Old ale has a caramel/nutty malt character with toffee-like,roasty overtones. It is full bodied with a smooth malty-sweet finish.The oats help build a creamy, mouth-filling body and hold a dense tan head atop the deep reddish-brown beer. The addition of dark candi sugar boosts the gravity, while adding a rich, rum-like dimension to thecomplex flavor profile.

– Chris Farley
Northern Brewer, Ltd.
Saint Paul, Minnesota

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Organic Dubbel

By BYO Staff

For a healthy fermentation, aerate very well before pitching yeast. This is a high gravity beer and the yeast needs extra oxygen to get a good start. Recipe submitted by Seven Bridges Organic Homebrewing Supply, Santa Cruz, California

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The Brew Hut Dunkelweizen

By BYO Staff

"The key when devising a recipe for a Dunkelweizen (or any other beer) is to make it in a manner that you believe will live up to your personal taste. That is the main reason many people homebrew.Want a hop-head Dunkelweizen? Add more hops! An Imperial Dunkelweizen? Double the extract/base grains and the bittering hops! On the other
hand, if you are one of those brewers who like to stick to a recipe, give the recipe below a try!"
– Kevin DeLange
The Brew Hut — Aurora, Colorado

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House of Homebrew Brown Ale

By BYO Staff

Brown ale is a very old style of beer that was brewed long before it was formally named. Many of the earliest of English ales were what we would today define as a brown ale. Today the BJCP defines a brown ale as follows: “A beer with an OG falling between 1.060 and 1.040, IBU between 24 and 30 and SRM between 15 and 35.”
– Bill Wiedmer, House of Homebrew
Green Bay, Wisconsin

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Outback Amber Ale

By BYO Staff

A smooth, easy drinking copper-colored ale with Willamette hops provided a nice floral and herbal character.

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AHS Altbier

By BYO Staff

"A genuine altbier is a difficult to find style outside of Northern Germany. For most homebrewers, making their own is a more attractive option than airfare. One way of looking at this style is that altbier is the opposite of steam beer. While steam beers are lagers fermented at ale temperatures, an altbier is most often an ale fermented at low temperatures and then cold conditioned like a lager."
– Jeff Schultz
Austin Homebrew Supply — Austin, Texas

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Guinness Foreign Extra Stout clone

By BYO Staff

Description of Guinness’ website describe their classic FES as “Fruit and caramel flavors begin, smoky notes and a vibrant bitterness follow. Where extra hops and a stronger alcohol percentage were once used to preserve the beer, allowing it to survive and thrive during long sea voyages, now they yield its bold taste and unique flavor profile.”

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Microbrew-Style Stout

By BYO Staff

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Dry Irish Stout

By BYO Staff

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Otter Creek Mud Bock Spring Ale clone

By BYO Staff

A Bock that has a nutty, chocolate malt flavor with mild hopping.

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Comrade John & Tim’s American Light

By BYO Staff

This American-style Light Lager won Best of Show at the 21st Annual Dixie Cup
  
Comrades John Donaldson and Tim White • Houston, Texas

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Irish Red Ales vs Oktoberfest

By Ashton Lewis

mr-wizard

Corking Belgian-style homebrews

By BYO Staff

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Yeast Ranching

By Bill Pierce

Master the methods of long-term yeast storage and manage your own yeast ranch.

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Build a Beer Engine: Projects

By Thom Cannell

Move your brew without CO2? Now you can, too, if you build your own beer engine.

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Tips to Brew Easier

By Chris Colby

Is the Ticktockman cramping your style? Tell him to stuff it! Learn 13 time-saving steps to a quicker brew day.

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Force Carbonation: Tips From the Pros

By Thomas J. Miller

Brewers from Indianapolis and a "Corny" brewpub in Austin discuss force carbonation.

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The Dark Secrets of Stout

By Ashton Lewis

To brew a great stout, you need to know your dark grains. From roasted barley and roasted malt to chocolate and Carafa malts, how to get the right flavor in your roasty brew. Plus: Guinness and Murphy’s stouts cloned.

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CO₂ Out the Wazoo

By Marlon Lang

"Are we there yet?" This is a question every "shaker" has asked when force carbonating their keg. The regulator has stoppeed groaning, but is the keg carbonated to the right level? Find out with the help of a rotometer.

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Cleaning Your Kegs

By Michael Heniff

Kegs make homebrewing easy. But, what if your new “Corny” keg is also a cruddy keg? How to maintain and recondition the “big bottle.”

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Achieving Nitro Nirvana

By Bill Pierce

The microscopic bubbles. The cascading head. If you’ve ever had a glass of Guinness Draught, you know the allure of a nitrogen-pushed beer. Find out how to get the perfect "nitro pour" pint from your own kegging system.

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The 10 Easiest Beer Styles

By Garrett Heaney

It’s Brew Your Own’s Tenth Anniversary and we’re kicking off a year-long series of articles with our list of the 10 most approachable beer styles.