July-August 2023
Article
Desert Sear
It takes dedication and planning to brew beer in 100+ °F (38+ °C) heat, but there are homebrewers who are ready to accept that challenge.
Project
DIY Can Seamer
The craft brew world has veered hard into packaging beer in cans and homebrewers are following suit. Check out this homebrewer’s design for a DIY can seamer that utilizes a 3-D printer to create most of the pieces
Recipe
Tropical Punch IPA
The use of yeast strains specifically chosen for their thiol enhancing capabilities are becoming common. Here is a way to optimize their use.
Article
Tropical Thirst
Thiols are all the talk in the brewing world these days. Here is an explanation of what they are and some best practices to try to express them in your brewery.
Article
Learning From Mistakes
A skill that separates great brewers from good ones is the ability to learn from mistakes and adapt their processes to minimize repeating those mistakes in the future.
Recipe
Gordon Strong’s American Pale Ale
This recipe is a modernized take of a classic American pale ale using some of my favorite ingredients.
Article
American Pale Ale
The American pale ale will always hold a special place in the heart of any craft beer fan that lived through the 80s and 90s in the U.S. Gordon Strong takes us on a journey to explore its history and why it still remains relevant today.
Article
2023 Beer Education Guide
Looking to advance your brewing knowledge? Check out some of the beer education programs to start your journey down the path to a higher education in beer brewing or the business of beer.
Mr. Wizard
Questioning Homebrew Recipe Design
I am one of those annoying folks who question things on a regular basis. Several years ago, I retired from the professional brewing world and moved back into the homebrewing space. One thing
Article
Contradictory Advice, Nanobrewing Business Model, and Recipe Rantings
Process-oriented controversies and seemingly contradictory instructions are nothing new to the brewing world. Explore a few such controversies, as well as the nanobrewing business model, and the Wiz wants to discuss homebrew recipes.
Mr. Wizard
Exploring the Nanobrewing Business Model
As I write this piece, I sit in a local brewery in Springfield, Missouri, called Tie & Timber, listening to music, drinking beer, and looking forward to chatting with friends after I
Mr. Wizard
Sorting Through Contradictory Brewing Advice
The world of brewing is full of seemingly contradictory advice, Thomas. Thanks for asking about these two rules! Part One: Wort Chilling You are correct that conventional wisdom is to cool wort
Article
Kinsmen Brewing Co.
While a honey addition to hoppy beers is nothing new, the recent focus on boosting aroma-positive thiols in beer has sparked renewed interest in it. The Replicator spoke with Kinsmen Brewing about their Pollendrome DIPA and came back with the recipe.
Recipe
Kinsmen Brewing Co.’s Pollendrome DIPA clone
“We knew we wanted to try to make a honey DIPA because of the thiol boost, so we designed it to be as much of a ‘hazy DIPA’ as possible.”
Article
Beer is in Session:Getting a Brewing Education
If you are serious about pursuing a career in beer, then getting a brewing education should be a priority. We speak with professional brewers and brewing educators to get more insight into what an education in brewing is really like and the impact it can have.
Article
Brewing Wheat Beers: Tips from the Pros
Two pros with gold medals to their names for wheat beers share advice on how to get the most from wheat and avoid the common pitfalls associated with the huskless grain.
Article
Preparing to Go Electric
Electric brewing has numerous benefits — from being easier and safer to do indoors, less expensive, better efficiency, and easier controls when compared to gas. However, there is as much or more work that goes into setting up an electric brewery — from planning, installing appropriate power supplies, ventilation, and more. We go through what you’ll need to consider if you plan to take your brewing electric.
Article
Brewing with Wheat
Wheat has long been used by brewers across the world to contribute unique flavors compared to barley, as well as adding a softness and to improve head formation and retention. Learn more about how to use this sometimes-tricky ingredient and the styles that rely heavily on it.
Recipe
What’s Up Wheatwine
(5 gallons/19 L, all-grain)OG = 1.093 FG = 1.025 IBU = 64 SRM = 16 ABV = 9% Ingredients10 lbs. (4.5 kg) white wheat malt 4 lbs. (1.8 kg) North American 2-row pale malt 2
Recipe
American Wheat
(5 gallons/19 L, all-grain)OG =1.048 FG = 1.010IBU = 15 SRM = 4 ABV = 5% Ingredients7 lbs. (3.2 kg) North American 2-row pale malt3 lbs. (1.4 kg) white wheat malt0.5 lb.
Article
Beating Summer’s Heat
Brewing outdoors in the summer can be uncomfortable and in some cases, even dangerous. We lay out tips for making it through summer’s heat with full fermenters.
Article
Shades of Brown
Brown ale is often broken into two categories — English brown and American brown. However, there are even more variations to this flexible beer style. Learn what makes them unique, yet similar. Plus: 4 clone recipes that cover all the shades of brown ale.
Recipe
Neon Raptor’s Barnum Brown clone
(5 gallons/19 L, all-grain)OG = 1.052 FG = 1.012IBU = 18 SRM = 20 ABV = 5.2% This is a good example of the hoppy version of the American brown ale style
Recipe
Avery Brewing Co.’s Ellie’s Brown Ale clone
(5 gallons/19 L, all-grain)OG = 1.056 FG = 1.014IBU = 20 SRM = 24 ABV = 5.5% Avery Brewing Co. Ellie’s Brown Ale is quite restrained in its color but a big
Recipe
Thornbridge Brewery & Bundobust Brewery’s Nut Brown Ale clone
(5 gallons/19 L, all-grain)OG = 1.044 FG = 1.011IBU = 25 SRM = 14 ABV = 4.3% Thornbridge and Bundobust’s collaborative Nut Brown Ale is an homage to the classic
Recipe
Cigar City Brewing Co.’s Maduro Brown Ale clone
(5 gallons/19 L, all-grain)OG = 1.059 FG = 1.017IBU = 25 SRM = 32 ABV = 5.5% This is far darker than the BJCP guidelines for an English brown and pushes past
