Date: November 2005
Sand Creek Brewing Co.’s Oscar’s Chocolate Oatmeal Stout clone
FREEOscar’s Chocolate Oatmeal Stout clone Sand Creek Brewing Company, Wisconsin (5 gallons/19 L, partial mash) OG = 1.056 FG = 1.020 IBU = 30 SRM = 20 ABV = 4.75% Ingredients 6.6 lbs. (3.0 kg)
Denatured Enzymes
Digital and Plus Members OnlyHey Joe . . . I heard you cooked your old alpha amylase down . . . how are you going to mash now? I guess if you believe the threads about mashing-off on some of the homebrew forums you’re going to keep on mashing because enzymes are actually not heat labile. I read some
Mashing Enzymes
Digital and Plus Members OnlyYour understanding of mashing is correct — sugars are not restructured when the temperature is increased from 117 ºF (65 ºC) to 122 ºF (68 ºC) — but I know a scenario where the wort would become less fermentable when the temperature increases. There is no odd biochemistry going on, just basic solubility. Let’s suppose
Wild Blossom Meadery’s Blanc de Fleur clone
Digital and Plus Members OnlyThis mead is best when aged six months or more. Bottle the mead still (uncarbonated).
Redstone Meadery Vanilla Bean – Cinnamon Stick Mead Clone
Digital and Plus Members OnlyOne of the traditions I started early in my meadmaking career was producing Winter Solstice Mead. Every December 21st, I make mead. For many years I would make a 10-gallon (38 L) batch leaving half of it traditional and half with either vanilla beans or vanilla beans and cinnamon sticks. I would age it two years and then serve it at the annual Winter Solstice party from a special bottle. Serve 3-6 ounces at a time, very cold or mulled. — David Myers
Rabbit’s Foot Meadery’s Sweet Mead clone
Digital and Plus Members OnlyThis mead is sweet… just like you (awww). And it’s award-winning!
Piatz’s Historic Porter
Digital and Plus Members OnlySteve Piatz of Eagan, Minnesota won 1st place in the 1999 AHA National Homebrew Competition in the Historic/Experimental category. This beer was an attempt to create the historic, wood-aged, stale porter from the glory days of the style in London.
— Steve Piatz
Number 9 (Orange Blossom Honey Mead)
Digital and Plus Members OnlyThis mead is not as sweet (or alcoholic) as a sweet mead, but retains enough sweetness to round out the orange blossom honey’s characteristics. The Lalvin D-47 yeast is used by winemakers for fermenting dry or off-dry white wines. I used the “no heat” method described in Ken Schramm’s book, “The Compleat Meadmaker” (2003, Brewers Publications) and held my breath, but everything turned out fine. In the no heat method, you don’t heat the must, add sulfite or do anything to sanitize the must — you just mix up the honey and water and let ‘er rip. You can add more or less acid to suit your own taste.
– Chris Colby
Zocco’s Sweet Mead
Digital and Plus Members OnlyPaul Zocco was the 2003 National Meadmaker of the Year and 2001-2004 New England Meadmaker of the Year.
Build a Counter-Pressure Bottle Filler: Projects
Digital and Plus Members OnlyWant to bottle sediment-free beer from your keg? With an hour of your time and $30 worth of parts, you can make your own counter-pressure bottle filler.
Transferring Beer
FREEHow to get your beer from here to there without the air. Learn different ways to move wort or beer in your home brewery.
Dealing with Diacetyl: Tips from the Pros
FREEWe butter up three professional brewers and get them to dispense knowledge on dealing with dreaded diacetyl.