January-February 2007

Recipe

Recipe

Doughboy Draught

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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

Recipe

The Schizlitz

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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

Recipe

Red, White and Brew Pilsner

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This is a modern American Pilsner, though not an attempt to clone any particular brand.

Recipe

Recipe

Doughboy Draught

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Late WWI American-style Pilsner

Recipe

Recipe

Joseph Schlitz Brewing Company: Schlitz Gusto (circa 1960’s) clone

FREE

1960’s-style American Pilsner, a clone of “The Beer That Made Milwaukee Famous”

Recipe

Recipe

Dixie Cup Boardwalk Belgian Quadrupel

FREE

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

Recipe

Mike’s “Devilish” Belgian Strong Golden Ale

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“You little devil, you!”

Recipe

Recipe

Salmon Creek Brewing Brother Larry’s Belgian clone

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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

Recipe

Rhodan’s Back (Amber Acid Ale)

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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

Recipe

DewBrew Flanders Red

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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

Recipe

West Flanders Red Ale

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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

Mr. Wizard

Bottling Nitro Beers

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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

Mr. Wizard

Trub in the secondary fermenter

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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

Article

Extract for All-Grainers

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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

Project

Build Your Own Water Filter: Projects

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Why spend a dollar a gallon for bottled water?

Article

Article

Brewing American Pilsner

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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

Article

Brewing with Wheat: Tips from the Pros

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Two pros — Kris Kalav (Minhas Craft Brewery) and Matt Brophy (Flying Dog Brewery) — give their tips for brewing with that glutenous grain, wheat.

Project

Project

Build Your Own Spunding Valve to Carbonate in the Keg

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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

Article

Rebuilding Kegs

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From Sloppy With Syrup to Shiny and Sanitized

Article

Article

Flanders Red Ale

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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

Article

Yeast Strains for Belgian Strong Ales

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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.