September 2007

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Odell Brewing Company: 5 Barrel Pale Ale clone

By Glenn BurnSilver

Named for the 5 select hop additions, this is a refreshing pale ale with a lively hop flavor and aroma.

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Barley Brown’s Tumble Off Pale Ale clone

By Glenn BurnSilver

Winner of the 2006 gold medal at the GABF.

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Great Divide Brewing Company: Old Ruffian clone

By Glenn BurnSilver

Old Ruffian is a hefty, hop-forward barleywine with subtle fruit aromas and complex caramel sweetness.

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Elk Grove Brewery and Restaurant: Otis Alt clone

By Glenn BurnSilver

This beer should be bitter and have a nice “Spalty” nose to it. But to keep the hops from overwhelming the palate the malt has to come through as well. The roasty undertones of the Munich and Vienna malts complement the aggressiveness of the hops very well.
— Bill Wood, Brewmaster

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Big Time Brewing’s Goddess Porter clone

By Glenn BurnSilver

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Jamil’s Moonless Tropical Night

By Jamil Zainasheff

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Bappir (Beer Bread)

By BYO Staff

Presumably, beer started with a loaf of something similar…

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Really Old Style (Ancient Sumerian Beer)

By Dan Mouer

mr-wizard

Is yeast presence a major head retention inhibitor?

By BYO Staff

mr-wizard

Reduced Mash Times

By BYO Staff

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Bend Brewing’s Hophead Imperial IPA clone

By BYO Staff

Bend Brewing Company’s 2007 GABF winning imperial IPA. The secret to a good Imperial IPA is dry-hopping.  It can make or
break this style. It is very important to have a huge aroma that leads you into the beer, complementing the inherent bitterness.
— Tonya Cornett, Brewmaster

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The Principles of pH

By Chris Bible

What (exactly) is pH and what can – or should – a homebrewer do about it? You may not know much about it (and depending on your water and the beers you brew, you may not need to), but pH affects many major aspects of beer character. Learn the simple steps to manage pH in your homebrews.

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Archaeobeer

By Dan Mouer

Back in the day – we’re talking WAY back in the day – beer was brewed with malt, and bread, and honey and wine . . . and just about anything that could be fermented. How the ancients brewed – and how you can too!

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10 GABF Gold Medal Clones

By Glenn BurnSilver

Every year, breweries compete in the Great American Beer Festival. Their beers square off in 69 categories – and, with the help of some friendly brewmasters, we’ve got homebrew clones of 10 of the gold medal winners.

 

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Brown Ale

By Terry Foster

Back in the day, every ale was a brown ale. It wasn’t until fairly recently, however, that anybody labelled their beer “brown ale.” Learn the differences between, and how to brew, both English sub-styles of this beer.

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Three Mini Projects: Projects

By Forrest Whitesides

These projects are simple and relatively inexpensive, but nonetheless may prove to be quite useful in your home brewery. Have you ever broken a hydrometer when you needed it most? Ever had an airlock run dry in the night? Do you worry that your plate chiller could be a source of contamination? If so, read on and put your mind at ease.

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Brewing With Coffee

By Jon Stika

Coffee in the morning and beer at night? What about both at the same time? How to blend two of the most popular beverages in the world into a heady brew. 

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Foreign Extra Stout

By Jamil Zainasheff

Beer selection in the tropics is limited, but it isn’t limited to just cookie-cutter yellow lagers. If you don’t want fizz-water with a lime in it, grab a foreign extra stout. We’ll show you how to brew one.

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Water Chemistry: Tips from the Pros

By Betsy Parks

Are your ideas about water chemistry all wet? Let Greg Noonan (Vermont Pub & Brewery), Keith Villa (Blue Moon/Coors) and Kraig Bridgeford (Butte Creek) give a cut and dried explanation.

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Wort Boiling

By Bill Pierce

Your bubbling boil doesn’t have to cause trouble or toil. We’ll show you how to get the most from this most basic of brewing procedures.