Date: May-June 2020

28 result(s).

Sapwood Cellars’ Nu Zulund clone

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Sapwood Cellars’ Nu Zulund clone (5 gallons/19 L, all-grain)OG = 1.055  FG = 1.007IBU = 0  SRM = 3.5  ABV = 6.3% Sapwood Cellars’ one and only kettle sour was a sour IPA showing off Wai-iti and Waimea hops from New Zealand. The result was fruitier than some of our fruited sours, with big lime and


Sapwood Cellars’ Western Shore clone

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Sapwood Cellars’ Western Shore clone (5 gallons/19 L, all-grain)OG = 1.070   FG = 1.017IBU = 80+  SRM = 4  ABV = 7.1% Our take on a West Coast IPA, through the lens of hazy IPA brewers. Drier and more bitter, but not quite as dry and bitter as the classics. Strata® is a relatively


Gordon Strong’s Belgian Dark Strong Ale

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I’m presenting a fairly complex recipe that uses layers of malt flavor to build a solid base that displays the yeast character well.


Belgian Dark Strong Ale: A quad by any other name

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For those that love big, bold Trappist-style beers, the Belgian dark strong ale is the pinnacle. Learn some of the secrets to crafting a version of this style that would make a monk sing.


Gose: A Modern Take on an Ancient Style

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“Gose” is a German word and is pronounced “GO-zah.” The beer is named after the river Gose that runs through the town of Goslar where the beer originated. Gose was first brewed somewhere around 1,000 years ago in the small town that was just springing up near the silver mines of Rammelsberg Mountain in the


Gold Hammer Gose

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Gold Hammer Gose (5 gallons/19 L, all-grain)OG =  1.040  FG = 1.006 IBU = 8  SRM = 3  ABV = 4.3% This is a straightforward recipe for a classic, refreshing Gose. Ingredients5.25 lbs. (2.4 kg) pale barley malt 2.8 lbs. (1.3 kg) red wheat malt~2 oz. (57 g) rice hulls 1.9 AAU Chinook hops (45 min.) (0.15 oz./4 g


Anderson Valley Brewing Co.’s Blood Orange Gose clone

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(5 gallons/19 L, all-grain)OG =  1.038  FG = 1.005IBU =  12  SRM = 3  ABV = 4.4% Anderson Valley has become well-known for their variety of fruited Goses. This example uses blood orange juice that imparts tangy citrus notes that complement the Champagne-like flavors. Ingredients5.5 lbs. (2.5 kg) 2-row pale malt2.4 lbs. (1.1 kg) malted


Always Question Your Instruments, Brewing Water Tweaks and Fermentation Questions

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Brewers put a lot of faith in their instruments . . . but are they testing them? The Wiz answers several questions on this. He also covers adjusting alkalinity in reverse osmosis water.


Always Question Your Instruments: III

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On the surface, this question looks like a no-brainer. Of course the enzymes in the mash were deficient, right? 55% enzyme-free adjunct, longer than normal mash at a moderate temperature perfect for producing highly fermentable wort. And the distiller even cooked the flaked corn just to be sure that the corn starch was gelatinized before


Always Question Your Instruments: II

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If fermentation is truly complete, what you are seeing in your airlock is most likely the signs of carbon dioxide in the beer equilibrating with the environmental conditions of temperature and pressure. While it may seem that freshly fermented beer should already be in equilibrium with the environment, it’s probably not because carbon dioxide is


Always Question Your Instruments: I

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My column usually lacks a theme within a single issue and my answers tend to be long, but this short answer is going to contribute to a theme in this issue about trust, as in don’t blindly trust what your instruments are telling you. To recap your question, your measured wort temperature quickly jumped to


Brewing Water Tweaks

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Grain bill, grist ratio (mash thickness), and salt additions all affect mash pH. I am not going to address specific how-to details related to the EZ Water Calculator in this answer, but after playing around with this spreadsheet I can verify that the tool does not “suggest” salt additions to balance the pH; you need


28 result(s) found.