Date: March-April 2015

March/April '15

20 result(s).

Hop Oast

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If you have a green thumb, want the freshest hops, and want to know where the hops came from, the best thing you can do is grow your own. Having your own

Sweet Stout I

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Sweet Stout I (5 gallons/19 L, all-grain) OG = 1.064 FG = 1.014 IBU = 25 SRM = 28 ABV = 6.8% Ingredients 10 lbs. (4.5 kg) 2-row pale malt 0.5 lb. (0.23 kg) caramel malt (80 °L) 0.5 lb. (0.23 kg) Crisp chocolate malt 4 oz. (113 g) Briess Blackprinz® malt 1.25 lbs. (0.57

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Maximize Partial Boils

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If you are an extract brewer, there is a good chance you will hear (if you haven’t already) that you need to be doing full-wort boils (boiling your entire 5-gallon/19-L batch of beer). The recommendation isn’t bad — a full-wort boil is ideal as it results in a higher hop utilization, ensures all of the ingredients

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Springfield Brewing Co: Aviator Doppelbock clone

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The winter seasonal was brewed by BYO’s own technical editor, Ashton Lewis. Springfield Brewing Company says that Aviator “drinks like dessert in a glass and is delicious when paired with dried fruits, roasted nuts, and creamy cheese.”

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Brewing Sweet Stout with Lactose

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Unlike many beer styles sweet stout has a quite specific origin, and for the better part of the 20th century only one version from one English brewer almost completely dominated the market for this type of beer. That beer, Mackeson Stout, although still around, declined in popularity and the style might have disappeared completely, as

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Brewing Oktoberfest

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Often, the beer we enjoy shifts with the change in seasons. The winter brings rich beers such as stouts, porters, winter warmers, and bocks. As the weather warms, the beers often lighten in both color and body, to match the heat of the late spring and summer months. Autumn, too, has a set of beers

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Homebrew Hacks: Easy Projects

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It is not just the quest for beer — or even the quest for really, really good beer — that has made the hobby of homebrewing so popular. It is also the ability homebrewers have to determine the outcome of what they make, a desire to do something well and then tinker and improve upon

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Award-Winning American IPA Recipes

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America’s favorite style of craft beer of late is pretty easy to name: IPA. Those three letters can sell almost anything, market analysis tells us year after year. Over time, the IPA

10 Tips for Better Extract Brewing

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Extract brewing is a great technique for brewing fantastic beers in less time and with less equipment than is generally necessary for brewing all-grain beer. Even for those who usually brew all-grain, the occasional extract brew session can be a great way to brew up a quick batch when the time for an all-grain brew

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Shake It Up With A Little Salt: The ancient German style of Gose

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I know it was more than a decade ago when I first heard of Gose (pronounced goes-uh), a 1,000-year-old German beer style made with wheat, coriander and salt. I do not remember who first told me about it, but a good guess would be Randy Mosher or Ray Daniels. Both are always pulling odd historical

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Stabilizing, Barrel-Aged Cider & Adjusting pH: Mr. Wizard

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Q After brewing for a long time in Seattle, Washington I now find myself in extreme southeast Arizona. Seattle was a kitchen brewery but Here I have a shed dedicated to brewing good beer. Last week at 2:30 p.m., the temperature was 96 °F (36 °C) and down to 50 °F (10 °C) at night.

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Brewing with Peppers: Tips from the Pros

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When it comes to chili beer, the options are endless. What base beer style do you want as the backbone? What chili varieties will you use? When should you add them, and how many should you add? Roast them first, or add them fresh? Subtle spiciness, or a heat wave in your mouth? We’ve rounded

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20 result(s) found.