Date: November 2019

31 result(s).

Weekend Welcome (Samuel Smith’s Winter Welcome Homage Brew)

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Weekend Welcome (Samuel Smith’s Winter Welcome Homage Brew) (5 gallons/19 L, all-grain)OG = 1.056  FG = 1.010IBU = 32  SRM = 16  ABV = 6% Samuel Smith’s Brewery holds the recipe for Winter Welcome — a beer first brewed over 30 years ago by retired Head Brewer Steve Barrett — close to the chest. This recipe for


The Lost Abbey Brewing Co.’s Gnoel de Abbey clone

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The Lost Abbey Brewing Co.’s Gnoel de Abbey clone Gnoel de Abbey is a blend of two different beers. To re-create Gnoel de Abbey at home, brew both base beer styles, then blend in a 70/30 blonde-to-stout ratio. Bottle or keg what you don’t blend as standalone beers. Gnoel de Abbey Blonde (Blending Beer) (5 gallons/19


Great Lakes Brewing Co.’s Christmas Ale clone

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Great Lakes Brewing Co.’s Christmas Ale clone (5 gallons/19 L, all-grain)OG = 1.070  FG = 1.012IBU = 30  SRM = 19  ABV = 7.5% By Cleveland tradition, the annual release of Christmas Ale effectively marks the official start of the holiday season in The Forest City. Ingredients10.5 lbs. (4.76 kg) American Pilsner malt1 lb. (0.45 kg)


Brew Dad: Making it a family affair

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Any homebrewer that enters the world of parenting knows the challenge to be both. Enter the Brew Dad.


Dose Carbing: CO2 generation from sugar sources

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Priming beer is often an overlooked facet by many homebrewers, but there is a whole world of interesting ways to go about carbonating. Learn some of the more advanced techniques.


Nanobrewery Models: Exploring three business plans

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Cameron Johnson, explores three different business models that breweries looking to get into the small-scale professional side can take.


Tweaking Out: The many ways to adjust a recipe

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How do you go about re-working a recipe on a beer that didn’t quite live up to your expectations? Find out some of the basic rules to tweaking a recipe.


Kellerbier

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This recipe is based on the gold-medal winner kellerbier Mut Lager from Cervecería Mut out of Quito, Ecuador. Special thanks to the Brewer Dora Durán for her help pulling this recipe together for the homebrew scale.


Kellerbier: The Real Lager of Germany

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While popular in its indigenous region of Germany, kellerbier has often been a poorly understood style. Gordon explores the intricacies of this Franconian “Real Lager.”


The Not-So-Great Hop Fade, Step Mashing, and Frozen Fruit

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The Wizard delves into the mysteries of hop fade as well as the logic of adding frozen fruit to beer and the nuances of step-mash timing.


10 Tips for Beginners

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Find 10 tips written for the new homebrewer, but should be tips followed by ALL brewers.


The Details of Step-Mashing

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Let’s start out with two quick answers to your questions. Heating time is definitely an important part of the mash and it most certainly should be counted. In fact, control over the heating rate is often overlooked as a tool in the brewer’s arsenal of methods to wrangle the enzymatic changes that occur during mashing.


31 result(s) found.