Stuck Fermentations
Avoid a stuck fermentation with these simple tips.
Don’t miss our New England Beer & Baseball adventure in 2026! Click here to register!
January/February 2013
Tall, dark, and awesome! Our January-February 2013 issue is packed with recipes and techniques for brewing dark lagers.
In this issue
-
-
-
mr-wizardBrewing With Fruit – How Much?
-
mr-wizard
Adding Malt Extract to a Mash
-
recipe
American Pale Ale
“A middle of the road, more malt and hop balanced American PA.” — Jamil Zainasheff
-
recipeWeizen Trippelbock
Inspired by The Livery’s Trippel Weizenbock. Steve Berthel told us that, “Most lagers do not use black patent, chocolate, or roast barley in the recipes. I favor a two-hour boil with dark crystal malts to achieve the raisiny, toffee flavors.” He combines extra dark 155–165 °L English crystal malt with bready German base malts (malted wheat, Pilsner, Vienna, and dark Munich). Moderate hopping with Perle and Tettnang provide the balance. Mike’s second attempt to dial in this recipe is currently resting in a 5-gallon (19-L) malt whisky barrel from Balcones Distillery in Texas.
-
recipeDevil’s Backbone Brewing Co.’s Morana clone
In December 2010, head brewer Jason Oliver of Devil’s Backbone Brewing Co. of Roseland, Virginia collaborated with Alistair Reece, homebrewer and beer blogger (http://www.fuggled.net/), on a traditional double-decocted tmavé. Reece penned the recipe and named the beer for the Slavic goddess of death and renewal. Oliver has won an astonishing amount of brewing medals and is a staunch proponent of decoction mashing (see inset), and Weyermann floor malted Bohemian Pilsner malt.
-
recipeNew Albion Brewing: New Albion Ale
The very first microbrewed American Ale has a deep gold appearance and a subtle malt character. The Cascade hops give it a spicy pine hop profile.
-
recipeBrauhaus Faust-Miltenberger: Faust Schwarzviertler clone
This dark brown amber lager features a solid caramel flavor and a great mouthfeel.
-
recipeKissmeyer Beer & Brewing: Baltic Porter clone
“Medium bodied, dry, with a crisp lager background. Medium bitterness, aroma and flavor dominated by roasted malts, noble hops, and a noticeable but not overpowering smokiness. The taste is rather long, crispy dry with intense roast maltiness, subtly enhanced by the addition of a little bit of raw licorice. Think: Your favorite Baltic porter with some extra layers of smoke, complexity and depth!” — Anders Kissmeyer
-
recipeEpic Brewing Company: Imperial Red Ale clone
This bold double red ale features a big American hop profile and a sweet caramel maltiness.
-
-
articleMilling — Theory and Practical Consideration
An all-grain brew day starts with heating the water and milling the grain. Learn the best ways to mill your malt.
-
articlePlug-n-Brew – Electric Homebrew System
Through trial and (especially) error, Terry Foster finds out how (and how not) to build an electric homebrewery.
-
-
articleDark Lagers: The New Possibility
-
articleMalting At Home
Want to take complete control of your beer’s flavor? Then malt your own barley! Everything you need to know is here.
-
articleAmerican Pale Ale: Style Profile
-
-
articleLager Fermentations: Tips from Pros
We all love to drink tasty, cool-fermented lagers, but when it comes to fermenting them it is sometimes easier said than done. in this issue, two lager experts discuss some advice for running your best lager fermentation.
-
-
projectBuild a Heated Mash Tun: Projects
Keep your mash temperatures constant by building your own internally heated mash tun.
-
mr-wizard
Blending Carbonated & Non-Carbonated Beer
The Wiz gives a sweet answer to a question on blending with a sour beer as well as some insight about mashing malts.
-
articleNew Albion Ale: The First US Craft Beer
The first modern microbrewed ale in the United States was New Albion Ale. Learn how to brew this historic ale.