October 2008
Recipe
Great Northern Brewing Co.’s Fred’s Black Lager clone
According the The Great Northern’s website, “A dark beer with a soft bite, Fred’s is brewed using a special de-bittered dark malt, fermented cold & lagered at least 4 weeks. A smooth brew with light roastiness.”
Recipe
Deschutes Brewery’s Green Lakes Organic Ale clone
Brewed with organic grains, this American amber is nicely balanced between maltiness and hop character.
Recipe
St. Peter’s Brewery’s Organic Best Bitter clone
According to St. Peter’s website, “A traditional best bitter ale brewed with Pale and Crystal malts and Goldings aroma hops, resulting in a full-bodied amber coloured ale. Distinctive caramel notes, with nutty and roasted aromas lead to a bitter, but sweet taste.”
Recipe
Hair of the Dog Brewing Company: Blue Dot Double IPA clone
Named for plant Earth and brewed in honor of Earth Day, this double IPA is brewed at the brewery with organic malts and a combo of intese hops. It features lots of herbal, floral, citrus, grapefruit, raw honey, and fresh mint hop aromas.
Recipe
Bison Brewing Company’s Organic Chocolate Stout clone
Bison Brewing Company’s Organic Chocolate Stout (5 gallons/19 L, all-grain) OG = 1.058 FG = 1.020 IBU = 25 SRM = 40 ABV = 5.1% Ingredients 7.5 lbs. (3.4 kg) organic 2-row
Recipe
JC’s Roggenbier
Jamil Zainasheff states, “After tasting JC’s roggenbier, I asked him for some tips and he generously shared his recipe, as all great brewers are willing to do. This recipe is a slightly simplified version of his and makes an excellent roggenbier.”
Mr. Wizard
Steeping oats and flaked barley
I assume when you use the term “serious brewing references” you mean texts that are full of chemistry, biochemistry, microbiology and engineering principles. These serious references are totally devoid of recipes and
Mr. Wizard
Choosing bittering hops
In my experience, variety does matter whether you are substituting hops in a recipe primarily for bittering or for aroma. The compounds in hops that contribute bitterness to beer are the alpha
Article
Sour Mashing Techniques
Do you like beers with a little tart twinge to them? Or would you like to acidify your mash without adding calcium? If so, you may want to think about sour mashing — the other sour brewing technique.
Article
Anatomy of a Commercial Clone Recipe Kit
Take a look inside the process of making a clone beer kit. We ask commercial kit producers — and the brewers of the beers they cloned — how they formulated the recipe and produced the kit.
Project
Build a Keggle: Projects
Give an old Sanke keg a new lease on life as a kettle.
Article
Roggenbier
Why rye? Because a great roggenbier has a spicy, pumpernickel-like flavor and a bready, banana-like aroma. Plus: A rockin’ roggen recipe.
Article
Organic Brewing: Tips from the Pros
Amelia Slayton (Seven Bridges), and Steve Parkes (Wolaver’s) put forth their case for making beer from organic ingredients.
Article
The Dark Side of Partial Mashing
Partial mashing combines much of the flexibility of all-grain brewing with the convenience of brewing on your stovetop. But, there’s a dark side. Find out the problem of – and the solution to – low pH values in dark partial mashes. Plus: Seven roasty recipes to light the way.
Article
Organic Beer Clones
These days, organic beers seem to be multiplying. What’s an organic beer and why do some breweries see organic brewing as the wave of the future? Find out, plus check out the recipe for six commercial clones.
Article
Green Brewing
How would you like to brew some beer, save some money and save the planet to boot? Learn how to reduce, reuse and recycle on brewday. As you’ll see, it can be easy (and economical) being green.
