January-February 2007
Recipe
Doughboy Draught
American Pilsners were bigger and hoppier in the past, right? Well, not always. In 1917 — near the end of World War I — Congress passed the Food and Fuel Control Act (also known as the Lever Act), which gave President Wilson the power to set prices on and direct the distribution of food and coal. Wilson shut distilleries, limited the amount of coal breweries could use and capped the alcohol percentage in beer to 2.75% by weight (about 3.4% by volume). Here is a classic American Pilsner an American infantryman (or doughboy) might have drank during training, before being shipped off to the trenches in Europe.
Recipe
The Schizlitz
This is a beer formulated with some information I received about how Schlitz was brewed in 1975. I simplified this formulation by using flaked maize and specifiying that the beer be fermented at working strength, rather than using high gravity brewing.
Recipe
Red, White and Brew Pilsner
This is a modern American Pilsner, though not an attempt to clone any particular brand.
Recipe
Doughboy Draught
Late WWI American-style Pilsner
Recipe
Joseph Schlitz Brewing Company: Schlitz Gusto (circa 1960’s) clone
1960’s-style American Pilsner, a clone of “The Beer That Made Milwaukee Famous”
Recipe
Dixie Cup Boardwalk Belgian Quadrupel
This was the beer that was given to each of the attendees of this year’s Houston Foam Ranger’s Dixie Cup Homebrew Competition. The theme was Fredopoly, based on the board game Monopoly and in honor of our annual speaker and homebrew pioneer, Fred Eckhardt.
Recipe
Mike’s “Devilish” Belgian Strong Golden Ale
“You little devil, you!”
Recipe
Salmon Creek Brewing Brother Larry’s Belgian clone
In 2012, Salmon Creek Brewing’s founders Ana and Larry Pratt sold their business. Today Old Ivy Brewery and Taproom stands in its place. Here is a recipe from Salmon Creek’s archives for their Belgian Dubbel.
Recipe
Rhodan’s Back (Amber Acid Ale)
Amber Acid Ale denotes a beer that ferments with many more microorganisms than traditional brewers yeast. It is considered a cousin of the Lambic.
Recipe
DewBrew Flanders Red
Inspired by Rodenbach Grand Cru, New Belgium La Folie and Love, plus Pizza Port Le Woody. Formulated with help from professional brewers in America and Belgium that have experience with this style, this is an acid ale in all its glory.
Recipe
West Flanders Red Ale
A sour/acid ale recipe inspired by the brewers of the West Flanders region of Belgium. Brewers need to be patient for the proper acidity and character to develop in this beer.
Mr. Wizard
Bottling Nitro Beers
I have never shied away from taking pot shots at competitions. I brew beer to please myself and if by chance I get lucky and win a medal in a competition, great!
Mr. Wizard
Trub in the secondary fermenter
Most small cylindroconical tanks have two ports on the bottom; one on the side of the cone and one on the bottom. The upper port is used to rack beer out of
Article
Extract for All-Grainers
Even for all-grain brewers, malt extract has its uses. When making a strong beer or a large volume of beer, malt extract can substitute for mash tun volume (or boil time). Learn the equations to make expedient extract additions.
Project
Build Your Own Water Filter: Projects
Why spend a dollar or more a gallon for bottled water when you can filter your own?
Article
Brewing American Pilsner
Is there some style we haven’t covered yet in this column? Hmm….oh, yeah, there is that one that occupies 97% of the shelf space on the beer aisle — American Pilsner.
Article
Brewing with Wheat: Tips from the Pros
Two pros — Kris Kalav (Minhas Craft Brewery) and Matt Brophy (Flying Dog Brewery) — give their tips for brewing with that glutenous grain, wheat.
Project
Build Your Own Spunding Valve to Carbonate in the Keg
With this homemade spunding valve you can naturally carbonate your homebrew by capturing the carbon dioxide produced late in fermentation just like many pros do on the commercial side.
Article
Rebuilding Kegs
From Sloppy With Syrup to Shiny and Sanitized
Article
Flanders Red Ale
Flanders red ales are reddish sour beers aged in oak. With a little technique and a lot of time, you can brew the "Burgundy of Belgium" in your homebrewery. Plus: Four recipes from four homebrewers.
Article
Yeast Strains for Belgian Strong Ales
Yeast strains play a defining role in shaping the character of Belgian beers. Learn how to select the right yeast strain and take control of your fermentation by varying your pitching rate, aeration level and fermentation temperature when brewing Belgian strong golden ales, trpels, dubbels and others.
