Double Stout clone Hook Norton Brewery, UK (5 gallons/19 L, all-grain) OG = 1.051 FG = 1.013 IBU = 30 SRM = 43 ABV = 4.9% The “double stout” in this beer’s
Avant Garde American Pale Ale (5 gallons/19 L, all-grain) OG = 1.060 (14.7 °P) FG = 1.012 (3 °P) IBUs = 45 SRM = 10 ABV = 6.3% This beer won a gold
Classic American Pale Ale (5 gallons/19 L, all-grain) OG = 1.050 (12.3 °P) FG = 1.011 (2.7 °P) IBUs = 40 SRM = 6 ABV = 5.1% This is an all-grain version of
I must admit that I have developed many beers at the Springfield Brewing Company over the last 11 years and I am very proud of most of my formulations. We don’t have a
Founder’s describes this as “the coffee lover’s consummate beer.” Brewed with flaked oats, bitter and imported chocolate, and two types of coffee, this is indeed like the strong, dark cup of joe you’ll want for breakfast—or anytime!
For those of you that keg your homebrew, chances are you’ve got at least one Cornelius keg sitting empty at any given time. Why not put them to good use as primary and/or secondary fermenters? And for those that don’t keg but are considering it in the future, picking up a keg or two for fermenting is a great way to start building up the equipment you’ll need for a kegerator. Used Cornelius kegs cost about $30 to $40, and with about $10 more in fittings and tubing you can have a 5-gallon (19-L) stainless steel fermenting vessel. The advantages of using a keg are that it’s light-tight, has built-in handles for easy transport and if you have a kegerator you can use your CO2 system to rack the beer in a completely closed environment with no siphoning.
An IBU is actually 50X the amount of light absorbed by a solvent-extracted beer sample containing all the “bitter stuff” that is chemically similar to isomerized alpha acid, but also includes oxidized beta
The many styles of beer have evolved for many reasons; however, they each have a flavor profile where the ingredients complement each other to deliver a pleasurable brew. On the other hand,
What does it take to turn an average American pale ale into an awesome one? Guest columnist Gordon Strong explains the style.
One truth about beer and brewing is that there are opinions and theories related to just about everything imaginable. When it comes to brewing a beer style like Pilsner it is entirely
Brewer: Grady Hull, New Belgium Brewing Company in Fort Collins, CO The most important factor in fermenting these types of beers is to get the right yeast strain. Most homebrew shops have
It has been known as blown, porter and snap malt, but homebrewers know it as brown malt, if they know it at all. Its mellow roast character, cheeky bitterness and acrid finish has warmed the cockles of many an Englishman over the centuries. It was once a malt of choice for many dark brews, especially porters and stouts. However, improvements in malting technology — including the development of pale base malts with better yields and dark specialty malts with more color — led to its decline. And it almost faded into brewing history. Almost. Today, a few maltsters — including Crisp, Thomas Fawcett and Sons, Hugh Baird and Beeston — produce brown malt and many homebrewers are discovering what made this lightly-roasted malt so popular in the past. Brown malt is back.