November 2015

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Build a Counterflow Chiller With Thermometer

By Erik Hansen

Upgrade your wort chiller with this DIY for a counterflow chiller with a built-in thermometer.

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Organized C.H.A.O.S.

By Glenn BurnSilver

A homebrew club in Chicago has created a “maker” space for brewing beer — a dedicated brewhouse.

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Red X Altbier

By Glenn BurnSilver

There is a yearly Chicago Homebrew Club Competition sponsored by Bell’s Brewing called Hoptacular and this took second place in 2013, but still a C.H.A.O.S. club favorite and re-brewed several times. We have done lightly rested Bourbon Barrel versions as well.

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C.H.A.O.S. County Brand Stout

By Glenn BurnSilver

Since our club are located one mile from ground zero of where all Bourbon County Brand Stout is produced (Goose Island’s Fulton & Wood Brewery, http://www.gooseisland.com/fulton-wood.html) it is only natural that we have a homebrew recipe of our own. This recipe has been tweaked over the last four years to produce phenomenal results . . . as long as O.G. is achieved!

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Brewpubs Not Bottles

By Josh Weikert

Some of the best beers in the world can only be had on draft. We clone four US brewpub-only beers.

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Barren Hill Tavern & Brewery Justa Porter clone

By Josh Weikert

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Wrecking Bar Brewpub Boomslang IPA clone

By Josh Weikert

A potent hop driven American IPA with the help of Citra®, Simcoe® and Nelson Sauvin at the driver’s wheel.

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Micro Maltsters Roundtable

By Betsy Parks

If you want to make a truly local beer, try sourcing locally-made malt. Four pros discuss craft malting.

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Stockholm Syndrome Baltic Porter

By Aaron Hyde

One style that’s making a comeback here in the United States is Baltic porter. Although it can be brewed as a lager, many breweries have adapted to fermenting with ale yeast, which works well for this style.

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Doppelbockinator

By Aaron Hyde

While the Maibock whistles a sweeter, simple song, doppelbock comes at you full force. There’s no holding back malt flavor, aroma and complexity with this style. Recipe courtesy of Aaron Hyde.

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Why Malt Matters – The Basics on the Backbone of Beer

By Aaron Hyde

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50 Years of Maris Otter

By Terry Foster

Many barley varieties suitable for malting live short lives, forgotten when something new comes along. Not so for Maris Otter, which celebrated it’s 50th anniversary in 2015. Learn more about what makes this malt so special to brewers and find 4 classic British recipes to brew with Maris Otter malt.

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A Homebrewing Community

By Forrest Mitchell

Homebrew clubs may not be what you expect — they are all about community and camaraderie, and, sure, talking and tasting beer too.

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Nitrogen and Stout Faucets

By Michael Tonsmeire

Is there a more mesmerizing sight than beer cascading through the rising bubbles of a nitrogen pour? Understand the science behind nitrogen beers and stout faucets.

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Calculating Brewhouse Efficiency

By Terry Foster

It’s important to understand and account for your own brewhouse efficiency when using other people’s homebrew recipes. Terry Foster explains how to calculate it.

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Brett Beer – American Wild Ale

By Gordon Strong

Brett beer is one of the three styles in the new American wild ale category of the 2015 Beer Judge Certification Program style guide and is wide open to interpretation.

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Sebastian God Damn

By Michael Tonsmeire

A 100% Brett fermented beer recipe from Michael Tonsmieire. Brett beer is one of the three styles in the new American wild ale category of the 2015 Beer Judge Certification Program style guide and is wide open to interpretation.

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Make Your Own Cheese At Home: Tips From the Pros

By Dawson Raspuzzi

If you can brew beer at home, then you can make cheese. Get advice from three cheesemakers on how to get started.

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Performing Diacetyl Rests and Scaling Up Recipes: Mr. Wizard

By Ashton Lewis

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Milwaukee Brewing Co.’s Louie’s Demise Ale: Replicator

By Marc Martin

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Milwaukee Brewing Co.’s Louie’s Demise Ale clone

By Marc Martin

A traditional German altbier. Owner Jim McCabe’s goal was to have a malt-forward, but well-balanced beer with complex flavors. The blend of Munich, honey, and caramel malts accomplishes this nicely and add earthy and caramel notes.

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Hop Stands

By Dawson Raspuzzi

Learn the basics of post-boil hopping additions, a technique many brewers will call either a hop stand or whirlpool hopping.

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Grumpy Troll Brew Pub: Belgian IPA clone

By Josh Weikert

This is a big bear that rings up close to 10% ABV. Belgian characteristics from the yeast blend well with aromatic Pacific Northwest hops for a complex, yet satisfyingly drinkable brew.

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Iron Hill Brewery: Bridge Street Bock clone

By Josh Weikert

This beer won a bronze medal at the 2014 World Beer Cup. Brewer Tim Stumpf notes that he likes to add a sprinkle of calcium chloride to promote round, smooth maltiness in this beer.

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Combating Astringency

By Ashton Lewis

mr-wizard

Scaling Up Recipes

By Ashton Lewis

mr-wizard

Easy Aeration

By Ashton Lewis

mr-wizard

Diacetyl Rests

By Ashton Lewis

Perform a diacetyl rest, build a simple aeration device, and convert recipes to larger batch sizes.

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Homebrew Brined Turkey

By Sean Z. Paxton

Put more homebrew on your holiday table by preparing your Thanksgiving turkey with homemade beer.

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Elixir of Life

By Glenn BurnSilver

An Olde Ale was the first C.H.A.O.S. all-club barrel project and a recipe that is suitable for aging in any type of spirit barrel, but also tasty on its own.