According to recipe author Gordon Strong, “This is a brown IPA, which is my normal IPA recipe with the addition of some darker malts and using brown sugar instead of honey. It uses late hopping for bitterness and adds the darker malts during the sparge, both of which should cut down on the clash of malt/hops that can happen in hoppy darker beers.”
Bigger may or may not be better, but it’s a fact that high gravity beers don’t follow all the fermentation rules. Find out how to handle the big numbers.
Commercial Kölsch is really only Kölsch if it’s brewed in the German city of Cologne. Kölsch brewed at home, however, can be refreshing and crisp on a spring or summer day.
Is there any good way to shorten the brew day? The Wiz explores the options.