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!
Homebrew systems have gone BIG. Be sure to check out the comparison chart of all the models covered here at the bottom of this article.
Pedal Haus Brewery (Tempe, Arizona) adds an extra layer of intrigue to their milk stout with a big addition of maple syrup near the end of fermentation. This recipe’s original gravity (OG) is based on the estimated gravity reading at the time the yeast is pitched. The ABV is calculated based on the inclusion of the maple syrup to the fermentation.
This recipe from Arizona Wilderness Brewing Co. (Gilbert, Arizona) was a collaboration with Chris Bianco of Pizzeria Bianco and brewed to taste like tres leches cake with the additions of lactose, cinnamon, vanilla, and brown sugar.
Lactose isn’t the only twist on this saison from Launch Pad Brewery (Aurora, Colorado), which also features lime peels, juice, and leaves, as well as vanilla beans to create a beer reminiscent of a key lime pie.
This is a “milkshake IPA” using lactose and lime zest. Head Brewer of Urban Family Brewing (Seattle, Washington) Isaac Koski says the dry hop addition in this beer rotates among citrusy hops including Citra®, Simcoe®, or Motueka. “These are interchangeable in my mind based on availability and how they are smelling.”
Esoterik is a commemorative beer named in honor of Mr. Anthony Marraccini, who has contributed extensively to the work of the Arts Community of Easton, Pennsylvania – and it’s quite a tribute. The dark fruit really pops in this recipe, but only if you hold the alcohols in check.
This full-bodied imperial stout features notes of burnt caramel, coffee, and smoke.
Smog City’s winter seasonal double chocolate stout is named for the character, The Nothing, from the movie The Neverending Story. It is aged on raw cocoa nibs and should have the flavor of a high-quality, dark chocolate bar.
Round Guys owner Scott Rudich takes a distinctly European approach to this beer, and the Pilsner and Munich malts that form the bulk of the grist lay down a great bready base for the rich brown malt and raisiny crystal to follow.
The American brown ale was a style that arose through two distinct channels, the craft beer world and the homebrew world. Here is Gordon Strong’s take on the American brown ale that arose via the craft beer world, such as Pete’s Wicked Ale.
“Stout” is a description that summarizes more than a half dozen specific beer styles, but there is no doubt that the imperial stout is king. Get tips to brew this tricky, high-ABV style, plus find recipes for 6 commercial imperial stout clones.
A non-fermentable sugar, at least by Saccharomyces cerevisiae standards, lactose leaves a lasting sweetness and typically imparts body into beers. Lactose has been used commercially in brewing for well over 100 years yet so often gets pigeonholed as an ingredient solely for use in milk stouts. But the times are definitely changing.
While mead is usually a double-digit ABV beverage, a relatively new style of more sessionable mead is becoming popular. Learn the keys to making carbonated, lower-alcohol meads to be enjoyed on any occasion.
Ready to motorize your grain mill? Learn how to convert a garage door opener to power your grain mill.
PEI Brewing has won a dozen medals at the Canadian Brewing Awards (including seven in 2016 and 2017) and remains a focal point of craft beer innovation not just on the island, but in eastern Canada. Black Banks was designed with the flavors of an IPA and the looks of a stout.
Looking for some helpful advice on finding the sweet spot on your wort volume after the boil? We’ve got some advice.
This clone recipe includes all-grain and extract with grains versions, as well as tips for success from the Brooklyn brewmaster.
