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May/June 2013
You’re familiar with the term liquid bread right? Malt-forward beers have brought a variety of delicious aromas and flavors to human kind for ages. Let’s get right down to it and see what makes these beers tick.
In this issue
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articleFermentation Temperature Control
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recipeGreat Scot!
Traditional Scottish breweries originally drew water from underground sources. Although some no longer have private wells, soft water remains the ideal base for a malty Scotch ale.
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projectJacketed Mash Mixer
This project is an electrically heated jacketed mash mixer tun to help loosen starch particles from grains to increase efficiency.
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recipe
Mayflower Brewing Company: Mayflower IPA clone
Mayflower describes this beer as balancing a, “powerful hop profile with full malt flavor to create a smooth brew with well-rounded bitterness.”
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articleAll Bark, No Bite
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articleAdjusting for Filtering
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articleStein Beer
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articleMalt Madness
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article
Beer Starts Here: Base Malts
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articleBelgian Blond
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recipe
Jamil’s Belgian Blond
Jamil Zainasheff provides readers with a recipe to brew up an authentic Belgian-styled blonde ale.
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article
Belgian Blond: Style Profile
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