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Date: May-June 2010

27 result(s).

Brew School (Last Call)

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In 1999, I moved to Chico, California. While I was attending college there, I discovered something that would change my expectations of beer, the Sierra Nevada Brewery. Not only could you get

Making Real Ale at Home

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The title of this column may have made you say something like, “Real ale? All my ale is real!” And you are right; Didn’t Descartes say, “I drink it, therefore it’s real?” But there is a specific meaning of the phrase “real ale.” It is a term coined by the British consumer group CAMRA, the

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Growing Barley

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Many homebrewers grow their own hops. For interested homebrewers with a little space in their garden, growing your own barley is also a possibility. Last year, I grew barley in my garden and found it to be a rewarding experience. There are a few good reasons for a homebrewer to grow their own barley. Firstly,

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Brewing with Oatmeal

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When you say the word, “oats” to a brewer, most often they think of oatmeal stout. But oats are also sometimes used in Belgian witbiers and American stout. In fact, you can use oats in any style you put your mind to. Oats add to the body of the beer and can add a silkiness

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Kid Groat Bock

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John Palmer opens his recipe book to provide a clean, albeit unique, oat bock recipe.

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Zea Mays Hayes (Creamed Corn Ale)

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Zea Mays Hayes (Creamed Corn Ale) (5 gallons/19 L, all-grain) OG = 1.044 FG = 1.007 IBU = 15 SRM = 6 ABV= 4.7% Ingredients3 lb 12 oz. (1.7 kg) 6-row pale malt 2 lbs. (0.91 kg) 2-row pale malt 3 lb. 6 oz. (1.5 kg) corn grits 3 oz. (0.08 kg) crystal malt (20

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True Grits

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Grits are a staple of southern cuisine, served at breakfast or other meals. Grits is a porridge made from boiled corn (maize), and is similar to polenta. Grits can be served hot or cold and is often served buttered or with cheese Maize (Zea mays), or corn as it is called in the North America,

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Breakfast Cereal Brews

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I stood over the mash tun with the brightly colored box in my hand. As I tipped it over, a cascade of shockingly pink crunchy bits and pastel marshmallows fell onto the grain below, sending a surge of artificial strawberry aromas up into the air. As the sickeningly sweet smells reached my face, I was

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Cap’N Crunch Amber Oats Ale

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Cap’N Crunch Amber Oats Ale (5 gallons/19 L, extract with grains and cereal) OG = 1.053 FG = 1.011 IBU = 36 SRM = 12 ABV = 5.5% Ingredients2 lb. 5 oz. (1.1 kg) 6-row pale malt 16 oz. (0.45 kg) Cap’N Crunch (or similar) breakfast cereal 8 oz. (0.23 kg) crystal malt (40 °L)

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Kellager 1906 Pilsner

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Kellager 1906 Pilsner (Classic American Breakfast Pilsner) (5 gallons/19 L, all-grain) OG = 1.055 FG = 1.010 IBU = 32 SRM = 5 ABV = 5.8% Ingredients5.5 lbs. (2.5 kg) 6-row pale malt 4 lbs. (1.8 kg) 2-row pale malt 2 lb. 4 oz. (1.0 kg) flaked corn breakfast cereal 0.5 tsp. calcium chloride (90

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Frankenberry Weiss

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Frankenberry Weiss (5 gallons/19 L, all-grain) OG = 1.056 FG = 1.008 IBU = 23 SRM = 6 ABV = 6.3% Ingredients6 lb. (2.7 kg) 2-row pale malt 5 lb. (2.3 kg) wheat malt 1 lb. (0.45 kg) Frankenberry cereal 6.1 AAU Czech Saaz hops (60 mins) (1.8 oz./51 g of 3.5% alpha acids) White

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Vermont Maple Golden Ale

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Vermont Maple Golden Ale (5 gallons/19 L, all-grain with maple syrup) OG = 1.046 FG = 1.010 IBU = 17 SRM = 7+ ABV = 4.6% Ingredients6.5 lbs. (3.0 kg) Maris Otter 2-row pale ale malt 1 lb. (0.45 kg) toasted pale malt 0.5 lb. (0.23 kg) crystal malt (20 °L) 16 fl. oz. (473

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27 result(s) found.