How to do a partial-mash, boil the full wort, use a wort chiller and prime a full five-gallon batch. Plus: a quick guide to grain color.
Written by Chris Colby
Issue: September 2001
Double IPAs are big, bold beers, but they also require balance and a careful touch. Get tips for brewing DIPAs from three pros churning out award-winning hop bombs.
A style still often called classic American Pilsner, or CAP, the pre-Prohibition lager has several distinctions that separate it from modern American light lagers. Learn the history of the style and some guidelines to crafting your own CAP.