January-February 2013
Article
Stuck Fermentations
Avoid a stuck fermentation with these simple tips.
Recipe
Black Rye IPA
Reader submitted recipe — from Gary Fortin out of Biddeford, Maine.
Mr. Wizard
Brewing With Fruit – How Much?
Fruit beers run the gamut from being so subtle that the fruitiest part of the beer is the name, all the way to the extreme where the intensity of the fruit approaches
Mr. Wizard
Adding Malt Extract to a Mash
I love this idea for a number of reasons. The first reason is that many malt extracts seem to be less fermentable than the preference of my palate. If you open a
Recipe
American Pale Ale
“A middle of the road, more malt and hop balanced American PA.” — Jamil Zainasheff
Recipe
Weizen Trippelbock
Inspired by The Livery’s Trippel Weizenbock. Steve Berthel told us that, “Most lagers do not use black patent, chocolate, or roast barley in the recipes. I favor a two-hour boil with dark crystal malts to achieve the raisiny, toffee flavors.” He combines extra dark 155–165 °L English crystal malt with bready German base malts (malted wheat, Pilsner, Vienna, and dark Munich). Moderate hopping with Perle and Tettnang provide the balance. Mike’s second attempt to dial in this recipe is currently resting in a 5-gallon (19-L) malt whisky barrel from Balcones Distillery in Texas.
Recipe
Devil’s Backbone Brewing Co.’s Morana clone
In December 2010, head brewer Jason Oliver of Devil’s Backbone Brewing Co. of Roseland, Virginia collaborated with Alistair Reece, homebrewer and beer blogger (http://www.fuggled.net/), on a traditional double-decocted tmavé. Reece penned the recipe and named the beer for the Slavic goddess of death and renewal. Oliver has won an astonishing amount of brewing medals and is a staunch proponent of decoction mashing (see inset), and Weyermann floor malted Bohemian Pilsner malt.
Recipe
New Albion Brewing: New Albion Ale
The very first microbrewed American Ale has a deep gold appearance and a subtle malt character. The Cascade hops give it a spicy pine hop profile.
Recipe
Brauhaus Faust-Miltenberger: Faust Schwarzviertler clone
This dark brown amber lager features a solid caramel flavor and a great mouthfeel.
Recipe
Kissmeyer Beer & Brewing: Baltic Porter clone
“Medium bodied, dry, with a crisp lager background. Medium bitterness, aroma and flavor dominated by roasted malts, noble hops, and a noticeable but not overpowering smokiness. The taste is rather long, crispy dry with intense roast maltiness, subtly enhanced by the addition of a little bit of raw licorice. Think: Your favorite Baltic porter with some extra layers of smoke, complexity and depth!” — Anders Kissmeyer
Recipe
Epic Brewing Company: Imperial Red Ale clone
This bold double red ale features a big American hop profile and a sweet caramel maltiness.
Article
Take Your Medicine
Drink up. Doctor’s orders.
Article
Milling — Theory and Practical Consideration
An all-grain brew day starts with heating the water and milling the grain. Learn the best ways to mill your malt.
Article
Plug-n-Brew – Electric Homebrew System
Through trial and (especially) error, Terry Foster finds out how (and how not) to build an electric homebrewery.
Article
Schwarzviertler — A Shadowy Dunkel From A “Dark Block”
This article is about an unusual, very dark Bavarian dunkel called Schwarzviertler that I encountered during my peregrinations through the world of beer. It is made by Braumeister Cornelius Faust of Brauhaus
Article
Dark Lagers: The New Possibility
There are few countries where a lager is not the best selling beer. Despite this, ales were the foundation for both American homebrewing and craft brewing. For many brewers the decision to
Article
Malting At Home
Want to take complete control of your beer’s flavor? Then malt your own barley! Everything you need to know is here.
Article
American Pale Ale: Style Profile
The very first homebrew I ever drank was an American pale ale my neighbor Steve handed to me over our fence. He was trying to make a beer like Sierra Nevada’s pale
Article
Blending Beers, Mashing Malts, Brewing with Fruit: Mr. Wizard
Q Can you blend an already carbonated sour with a fresh brewed non-carbonated beer without any issues? Scott Mead Via Facebook A There are many ways to blend, and for numerous reasons.
Article
Lager Fermentations: Tips from Pros
We all love to drink tasty, cool-fermented lagers, but when it comes to fermenting them it is sometimes easier said than done. in this issue, two lager experts discuss some advice for running your best lager fermentation.
Article
Epic Brewing Company Imperial Red Ale: Replicator
Dear Replicator, Thanks for showing me and Dave around Portland, oregon last spring on your tour. You had said that if we ever came across a beer that we want to try
Project
Build a Heated Mash Tun: Projects
Keep your mash temperatures constant by building your own internally heated mash tun.
Mr. Wizard
Blending Carbonated & Non-Carbonated Beer
The Wiz gives a sweet answer to a question on blending with a sour beer as well as some insight about mashing malts.
Article
New Albion Ale: The First US Craft Beer
The first modern microbrewed ale in the United States was New Albion Ale. Learn how to brew this historic ale.
