January-February 2014
Recipe
Icicle Brewing Company’s Priebe Porter clone
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.
Article
Oak Alternatives for Beginners
Aging your homebrew in an oak barrel can add more dimensions to your beer by imparting complex wood characteristics such as vanilla, cloves, coconut, or caramel, but barrels are not ideal for
Project
Build a Better Bottle Capper
Step by step to build your own pneumatic bottle capper.
Recipe
Stone Brewing Co. 10.10.10 Vertical Epic Ale clone
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
Article
Beer Styles and Statistics
The concept of beer styles can be viewed in (at least) two different ways. One possible school of thought is that beer styles are merely ways in which people can categorize types
Article
Fining Beer for Clarity
First, what does “fining” mean? Well, this is another piece of brewer’s jargon, like “grain bill,” “knock-out” and calling brewing water “liquor” — indeed one 18th century writer records that anyone using
Article
Designing Your Own Beer Recipes
If you asked me to create a cake recipe from scratch, I would probably stare blindly at you for a few moments before giving up. Yes, I know you can make a
Article
Beer-Wine Hybrids
Beer and wine hybrids are bridging the gap between breweries and wineries
Article
Extract 2-Hour Brew Day
I started homebrewing more than twenty years ago and I have followed a fairly classic learning curve in terms of my methods: Extract with sugar, extract only, extract with specialty grains, partial
Article
Munich Helles
by the numbers OG: 1.045–1.051 (11.2–12.6 °P) FG: 1.008–1.012 (2.1–3.1 °P) SRM: 3–5 IBU: 16–22 ABV: 4.7–5.4% Today’s craft beer world is full of creativity and innovation. There are many new, creative
Article
Bad Lagers, Big Blowoffs & Barrel Use: Mr. Wizard
Q My lagers always contain a lot of sulfur and vegetative (like garbage or rotting vegetation) aromas that overpower the beer. My lager boils are typically 75 minutes, full rolling boil uncovered
Article
Icicle Brewing Company
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.
Recipe
Nicht-boil Berliner
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.
Recipe
Otto’s Jacket Pale Ale
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.
Recipe
Weihen-not Hefe
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.
Article
Pre-Boil Hopping Techniques
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
Article
Barrel Aging: Tips from the Pros
Barrel-aging craft brewers explain why oak isn’t just for wine or whiskey.
Mr. Wizard
Stinky Lagers
The Wiz shares some tips for scrubbing sulfur smells out of lagers and preparing an oak barrel for beer aging.
