March-April 2007
Recipe
Harpoon Brewery: English Style Old Ale clone
Inspired by the sustaining winter offerings of many English breweries, this complex and malty brew is marked by significant alcohol warmth, balanced bitterness, biscuit/roasted undertones, and sublime mouthfeel.
Recipe
Ordinary Bitter
Jamil Zainasheff provides readers with a recipe to make a classic English Ordinary Bitter.
Recipe
Breakfast of Champions (Oatmeal Stout)
Breakfast of Champions (Oatmeal Stout) (5 gallons/19 L, all-grain) OG = 1.052 FG = 1.013 IBU = 33 SRM = 25 ABV = 5.0% Ingredients 8.5 lbs. (3.9 kg) 2-row pale ale
Recipe
Copper Ale
Copper ales generally tend to lean toward balancing maltiness with hoppiness.
Recipe
Midnight Sun Brewing Full Curl Scotch Ale clone
Full Curl is a wee heavy strong Scotch ale coming in at about 7% alcohol by volume.
Recipe
Peanut Butter Cup Sweet Stout
I used peanut butter extract and cordial oil, but you could also use 6 oz. of natural peanut butter that you pour off the oil and add it at intervals during the boil just like the cocoa powder is added.
Recipe
Overlook Amber Ale (Gluten Free)
An American-style amber ale, made with gluten-free sorghum.
Recipe
Simple Simon (Gluten Free)
Another sorghum recipe…
Project
From Brew Pot to Brew Kettle: Projects
Use a step drill to convert your plain brew pot into a brew kettle with a built in spigot and thermometer. We’ll take you step-by-step through this driller thriller.
Article
Home Malting
Sure, the name of the magazine is Brew Your Own. But, just this once we’re taking a step back and learning how to malt our own. If you want to take your brewing from grain to grass, here’s how.
Article
Ordinary Bitter
Ordinary bitter is neither ordinary nor bitter – our new Style columnist will discuss the best way to brew this British session ale at home.
Article
Brewing With Rye: Tips from the Pros
Two pros – Brian Buckowski (Terrapin Brewery) and Tim Schwartz (Real Ale Brewing) – give the hows and the why for brewing with rye.
Article
Balanced Recipe Formulation
Tired of brewing other people’s recipes? Learn the basics of recipe formulations, from making an ingredient list to choosing the right techniques. We’ll cover what you need and how to go about it, with discussions of all major brewing ingredients and what they add to beer. Plus, discussions of balance, complexity, harshness in dark grains, grains for body and cohumulone in hops. Plus: a recipe for "copper ale"
Article
Gluten-Free Brewing
Got gluten? If you brew with barley, wheat or rye you do. For sufferers of celiac disease, this crosses those beers off the "to brew" list. However, there are gluten-free grains – including sorghum, buckwheat, quinoa, rice and corn – from which beers can be made. Learn the techniques required to make your brewery gluten free. Plus: two gluten free recipes
Article
Brewing with Oats
Grandma put them in her cookies. Now you can put them in your beer. Oats lend a creamy, silky feel to stouts or witbiers. Get the lowdown on the grain for "grouters" and learn the differences between using raw oats, rolled oats or oat malt in your beers. Plus: Breakfast of Champions; an oatmeal stout recipe
