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Date: October 2008

16 result(s).

Great Northern Brewing Co.’s Fred’s Black Lager clone

FREE

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.”

Deschutes Brewery’s Green Lakes Organic Ale clone

FREE

Brewed with organic grains, this American amber is nicely balanced between maltiness and hop character.

St. Peter’s Brewery’s Organic Best Bitter clone

MEMBERS ONLY

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.”

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Hair of the Dog Brewing Company: Blue Dot Double IPA clone

MEMBERS ONLY

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.

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Bison Brewing Company’s Organic Chocolate Stout clone

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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 pale malt 1.5 lbs. (0.68 kg) organic Munich malt 2 lbs. (0.91 kg) organic Caramunich® malt (45 °L) 1 lb. (0.45 kg) organic

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JC’s Roggenbier

MEMBERS ONLY

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.”

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Steeping oats and flaked barley

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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 none on my bookshelves have a picture of anyone actually drinking beer. Pictures of beer torture are the norm. Colloidal stability tests where

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Choosing bittering hops

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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 acids, with humulone, adhumulone and cohumulone being the most significant in terms of amount. Hop chemists use several methods to separate the various

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Sour Mashing Techniques

FREE

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.

Anatomy of a Commercial Clone Recipe Kit

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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.

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Build a Keggle: Projects

FREE

Give an old Sanke keg a new lease on life as a kettle.

Roggenbier

MEMBERS ONLY

Why rye? Because a great roggenbier has a spicy, pumpernickel-like flavor and a bready, banana-like aroma. Plus: A rockin’ roggen recipe.

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16 result(s) found.