May-June 2011
Article
Beers From the Top of the World
“Denmark?” my wife asks, slightly incredulously. “Denmark,” I say. It was Valentine’s Day 2010 and my wife and I had just finished up a fairly extensive beer tasting of commercial offerings of
Project
Portable Draft System
Build a single-keg setup in two different sizes to take your finely crafted draft beer on the road.
Recipe
Mikkeller’s Beer Geek Breakfast Stout clone
Beer Geek Breakfast, which adds French press coffee to an oatmeal stout, is the beer that put Mikkeller on the map and was voted number one stout on Ratebeer.com.
Recipe
Närke Kulturbryggeri: Tanngnjostr & Tanngrisnir clone
Berith Karlsson, from Närke Kulturbryggeri, said of this smoked doppelbock spiced with juniper twigs, “being a double bock lager, (it) is named after the two goats pulling the wagon of Thor, the god of thunder.”
Recipe
Haandbryggeriet: Norwegian Wood clone
Jens P. Maudal, Head Brewer at Haandbryggeriet in Drammen, Norway, says, “The recipe is our recreation of a traditional farm ale that was every farm’s regular drinking ale, and a stronger version was normally brewed for the Christmas holiday season.”
Recipe
Nøgne Ø – Det Kompromissløse Bryggeri A/S: Imperial Brown Ale clone
“A dark brown English ale in which classic English malts meet the spicy hoppiness of the New World.”
Recipe
Rogue Shakespeare Stout clone
Rogue’s Shakespeare Stout is a classic example of the style. Rogue describes it as, “Ebony in color with a rich creamy head, earthy flavor and a mellow, chocolate finish.”
Recipe
Jamil’s American Stout
Jamil’s American Stout (5 gallons/19 L, all-grain) OG = 1.072 (17.5 °P) FG = 1.017 (4.4 °P) IBU = 73 SRM = 48 ABV = 7.2% Ingredients 13.47 lb. (6.11 kg) Great
Recipe
Deschutes Brewery’s Obsidian Stout clone
Deschutes Obsidian Stout clone (5 gallons/19 L, all-grain) OG = 1.067 FG = 1.019 IBU = 73 SRM = 50 ABV = 6.4% Ingredients 10.69 lb. (4.85 kg) Great Western domestic pale
Mr. Wizard
Should I Condition a Weizenbock?
I brewed a weizenbock with an OG of 1.070 and transferred it into secondary conditioning where it has been ever since at room temperature. I plan to keg it soon, but I was wondering, should I cold condition it first
Mr. Wizard
Starch Conversion
If you achieve less than 100% of a brewer’s possible yield, are there not unconverted starches present in the beer that will cause a haze? Or are all the remaining starches insoluble?
Article
Gose: A relic returns
This obscure beer style, which is slightly salty and slightly sour, has been brewed for over 1,000 years.
Article
American Stout
Dark and roasty, with a healthy amount of hop bitterness, American stouts are as delicious as they are easy to brew.
