Date: May-June 2006
Wells and Young’s Ltd: Young’s Special London Ale clone
FREEYoung’s Special London Ale is a well-balanced, bottle conditioned premium bitter brewed with 100% British ingredients.
Bass & Co’s Pale Ale clone
Digital and Plus Members OnlyMichael Jackson claims that Bass uses a single addition of Challenger and Northdown hops. This is an attempt to clone the bottle version found in the United States.
Young’s Double Chocolate Stout clone
Digital and Plus Members OnlyYoung’s Double Chocolate Stout clone (5 gallons/19 L, all-grain) OG = 1.053 FG = 1.013 IBU = 28 SRM = 35 ABV = 5.2% Ingredients 7 lbs. (3.2 kg) pale ale malt 11 oz. (0.31 kg) English medium crystal malt (55 °L) 13 oz. (0.37 kg) chocolate malt (450 °L) 12 oz. (0.34 kg) lactose
Bonneville Flats Bitter
Digital and Plus Members Only“I brewed this beer on a Sunday and served it to my homebrew club the next Saturday. I thought it would still be green at that point, but it actually tasted finished Friday evening. I designed the recipe and procedures to not only yield a beer that would ferment and conditionquickly, but one that would be quick to put together on brew day.”
— recipe author Chris Colby
6-Day Mild Ale
Digital and Plus Members Only“The name reflects that I needed a large amount of yeast ready in 6 days, so brewed up a batch of mild. I needed to grow enough yeast to make a batch of OG 1.116 barleywine for filling a bourbon barrel. The mild was made one weekend and was racked to a keg the following weekend while the mash was underway for the barleywine. The chilled barleywine wort was then transferred onto the yeast cake from the mild and a little oxygen was added. There was activity in the airlock within about an hour.”
— recipe author Steve Piatz
Storing beer
Digital and Plus Members OnlyThis question reminds me of an article written by G. Bruce Knecht and published in the Wall Street Journal on January 30th. In his simple-minded article, Mr. Knecht criticized breweries that use cryptic code dates on their bottles and suggested that beer should have clearly printed expiration dates like bread and milk. “A loaf of
Going Pro
Digital and Plus Members OnlyIt’s every homebrewer’s dream; but is it really a nightmare? What’s it really like being a pro brewer? Our Advanced Brewing columnist — and former brewpub brewer — weighs in.
Mashing Variables
Digital and Plus Members OnlySo you’ve got the basics of single infusion mashing down? Where do you go from there? Learn the variables that allow you to get a grip on your grain bed.
Step Mashing: Tips from the Pros
Digital and Plus Members OnlyBrewers from Sprecher and Stone step up to the mic to discuss the ins and outs of step mashing.
Speed Brewing
FREEWant to be drinking some homebrew next week, but your kegs are empty now? Learn the techniques, equipment, yeast strains and beer styles that allow you to go from grain to glass in a week (or less). Brewpubs do it, and now you can too. Plus: Recipes for two beers that can be ready in six days!
5 British Ale Clone Recipes
FREEWe got the scoop on five classic British ales and serve them up like bangers and mash. Try our clone recipes for Bass & Co.’ Pale Ale, Young’s Double Chocolate Stout, Newcastle Brown Ale, Young’s Special London and Fuller’s London Porter.
Chancellor Ale
Digital and Plus Members OnlyCollege and beer go together like, well, college and beer. But did your college brew its own? For almost 600 years, Queen’s College at Oxford in England brewed an everyday ale and special yearly brew — Chancellor Ale. With an orginal gravity over 1.130, brewing Chancellor Ale is both a historical journey and a brewing challenge. Plus: extract and all-grain recipes