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We all know that you make beer from barley, hops, yeast and water, but some of us don’t know where to start when designing a beer on our own. We’ll get you started on the right foot.
The Priebe Porter is a classic representation of an American robust porter. The color is very dark brown but still displays nice clarity and beautiful ruby highlights.
In October 2010, Stone Brewing Co. in Escondido, California introduced 10.10.10 Vertical Epic Ale, a one-time release. The Belgian strong golden ale was brewed with chamomile, and a blend of white wine grape juice — Muscat Canelli, Gewürztraminer, Riesling and Sauvignon Blanc — was added during fermentation
The Priebe Porter is a classic representation of an American robust porter. The color is very dark brown but still displays nice clarity and beautiful ruby highlights.
A mash hop recipe. This recipe is inspired by Michael Tonsmeire’s modern take on the no-boil method. Make sure to keep your IBUs extremely low (<5 IBUs) to insure that the Lactobacillus will not be inhibited.
A first wort hop recipe. For my first brew with Mosaic™, I decided to pair it with Chinook and Apollo. The resulting beer was pretty fantastic, something Lisa Simpson might liken to Otto’s Jacket (credit to Jack Horzempa for the name). This one clocks in at 57 IBUs, but tastes more like 45 IBUs.
A first wort hop recipe. While I was going for a Weihenstephaner Hefe Weissbier clone with this beer, I found that using just wheat and Pilsner malt lacked the malt depth when compared to the original, even when I double decocted the mash. I added some dark Munich malt and melanoidin malt to try to coax a layer of complexity which the original German hefeweizen displays. I also adjusted the hops from a low alpha acid variety, Hallertau Mittelfrüh, to the higher alpha German Magnum to minimize extraction of polyphenols considering the longer contact time with the wort.
Break out of your hop schedule comfort zone by trying first wort hopping or mash hopping.
Recipes for both first wort hopping and mash hopping found at the bottom of the article
Barrel-aging craft brewers explain why oak isn’t just for wine or whiskey.
The Wiz shares some tips for scrubbing sulfur smells out of lagers and preparing an oak barrel for beer aging.
