“This recipe creates a smooth and slightly roasty ale that is very drinkable. To obtain the Irish Creme flavor I have had the best results from flavored syrups used in coffees. To test how much to use, add the amount recommended for coffee to a beer similar to the type you intend to brew and then adjust the taste. Multiply that result by the number of bottles in the finished batch to determine how much to add to the secondary. Remember, most of these are corn-sugar based, and the sweetness will be reduced in the brew.”
– Vince Weibert, Clovis, Calif.
— Chocolate Porter 5 gallons, all-grain; Ingredients: 5 lbs. dry malt extract 1 lb. caramel malt, 40° Lovibond 0.25 lb. black malt 0.25 lb. roasted malt 0.25 lb. chocolate malt 0.25
— Christmas Porter (5 gallons, partial mash Ingredients: 6.6 lbs. light malt extract 3 oz. black malt 14 oz. chocolate malt 1 lb. caramel malt 1.5 oz. Northern Brewer hops (8.5% alpha
The craft beer revolution in the late 1980s introduced Americans to an abundance of flavor that had been missing from their beer — if not altogether, at least for a long time.
Brewer: Robert Moline Brewery: Little Apple Brewing, Manhattan, Kan. Years of experience: Eight House Beers: Wildcat Wheat, Custer’s Gold (American blond ale), Fort Riley Rye, Big Red Ale (amber), Prairie Pale Ale,
Cafe Vienna Lager (5 gallons/19 L, partial mash) OG = 1.047 FG = 1.012 IBU = 35 SRM = 9 ABV = 4.6% Ingredients 1 lb. (0.45 kg) Vienna malt 0.5 lb.
Your mash is mashed and conversion is complete. It’s time to sparge. If you sparge by traditional methods, it’s a real balancing act. In your efforts to rinse the mashed grains, you
Under-carbonated beer is not called “flat” for nothing! You want your beer to sparkle, but without carbonation it tastes thin, watery, dull, and lifeless. It’s hardly beer unless you can feel the
There are several reasons to enter your beer in competition. Entering a homebrew competition is the best way to evaluate the quality of your beer and to receive detailed information on improving