Jolly Roger Double Mocha Porter by Dave Rawlins (5 gallons/19 L, all-grain) OG = 1.062 FG = 1.016 IBU = 45 ABV = 6.0% Ingredients 11 lbs. (5.0 kg) Maris Otter pale
by Kevin Trayner (5 gallons/19 L, extract with grains) OG = 1.050 FG = 1.012 IBU = 53 ABV = 4.8% Ingredients 6.6 lbs. (3.0 kg) amber liquid malt extract 0.50 lb.
Strawberry Choco Recipe by Mike Moreken (5 gallons/19 L, extract with grains) OG = 1.051 FG = 1.013 IBU = 23 ABV = 5.3% Ingredients 1.0 lb. (0.45 kg) crystal malt (60
by Dawn Coluccio and Kate Saik (5 gallons/19 L, extract with grains) OG = 1.054 FG = 1.013 IBU = 21 ABV = 5.2% Ingredients 6.0 lbs. (2.7 kg) dark malt extract
My first thought is that this method is certainly not new. Rapid chilling is a very recent development in the history of brewing. Prior to the advent of the plate heat exchanger,
The limit of beer bitterness is really a function of the solubility of iso-alpha-acids in wort and their survival into finished beer. Most of the literature on this topic is of the
Love is in the air in Princeton, New Jersey, or at least the stuff that inspires it. The Princeton And Local Environs Ale And Lager Enthusiasts Society (PALEALES) homebrew club gathered recently