Time’s running out to get expert feedback on your homemade ciders and meads in the world’s largest competition for home winemakers (run by BYO’s sister magazine). Entry deadline is March 13. Click here for competition info!
May/June 2015
Oak-aged homebrew techniques, choosing and using barrels, oak alternatives, and 5 oak-aged clone recipes.
In this issue
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articleCooking with Malt Extract
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recipeThe Bruery: Mash clone
The specifications for this English-style barleywine are all pre-barrel aging numbers. After aging in a bourbon barrel, the beer is above 13% ABV.
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recipeSun King Brewing Company: Tequila Barrel-Aged Fistful of Hops clone
“Fistful of Hops is a quarterly rotating seasonal IPA, which means every three months the hops change. We usually combine two to three varieties of hops together for each new release. The same varieties and proportion of hops are used all the way through the recipe including dry hopping.” – Dave Colt, Sun King Brewery
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recipePerennial Artisan Ales’ Devil’s Heart of Gold clone
This is a recipe for Devil’s Heart of Gold, a whiskey barrel–aged wheat wine. The base beer, Heart of Gold, won a silver medal at the Great American Beer Festival in 2012.
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recipeJester King Brewery: Das Uberkind clone
“Das Uberkind is our most used and versatile barrel-aged beer. We blend it with fresh, hoppy beer to make Das Wunderkind! We use it as the base beer for most of our fruit refermentation beers, and we also package it as a standalone beer.” – Garrett Cromwell, Head Brewer, Jester King Brewery
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recipeRockford Brewing Co.’s Rockford Country Ale clone
This unfiltered French farmhouse-style Bière de Garde ale features a copper color and the yeast lends estery notes of pear and apricot.
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recipeAllagash Brewing Company: Curieux clone
“Curieux is a fairly simple recipe starting with our Tripel, which is then aged in bourbon barrels and blended with another batch of fresh Tripel.” – Michael O’Connor, Allagash Brewing Company
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articleBrewing With Lactobacillus
Why does Brettanomyces get all of the attention when it isn’t even responsible for making sour beers sour? Lactobacillus can do in a week what takes Pediococcus a year! Lactobacillus needs a publicist (or maybe a hype man).
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articleProperly Priming Your Homebrew
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articleMaking Barrel-Aged Homebrews
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articleBrewing Historical Porters & Stouts
I have attempted to brew versions of eighteenth- and nineteenth-century porters and stouts that do not always fit our modern definitions, but are simply good beers in their own right.
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recipeCzech Pale Lager Recipe
If you’re in the mood for lower-alcohol beer with character, Czech pale lager is a nice alternative to making session IPAs or English bitters. Recipe by Petr Bachan • Minneapolis, Minnesota.
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RPB’s Lede Lager
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recipeRPB’s Doodle
One of the fun things about the RPB is the ability to brew very unique beers. This recipe is Brewmaster Rod Read’s attempt to brew a beer that tastes like a snickerdoodle cookie.
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recipeRPB’s Imperial Oatmeal Stout
Recipe provided by Anheuser-Busch’s Research Pilot Brewery (RPB).
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recipeRPB’s Molé
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mr-wizardHop Spiders
The Wiz answers questions about the impact a hop spider has on hop utilization, prepping a barrel, acid yeast washing.
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articleCzech Pale Lager
The Czech pale lager is the newest style to be added to the Beer Judge Certification Program and is perfect for homebrewers.
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Malt Extract Food Recipes
Want to try cooking with malt extract? Here are some recipes provideed by Muntons.