October 2018
Article
More Great Homebrew Debates
Six of BYO’s favorite homebrewing experts debate some of the hobby’s most controversial topics, including boil vigor, the importance of precise mash temperatures, secondary fermentation, and Belgian candi sugar.
Mr. Wizard
Counting Calories: Pastry Stouts
This is a fun question considering the source region; Empire Brewing in Syracuse and Cazanovia, NY has been brewing their Skinny Atlas Light since 1994 using water from Lake Skaneateles. Not sure
Article
Brewing Table Beer: The challenges of making a 3% ABV beer
Table beers (beers under 3% ABV) present challenges that are not often a problem in stronger beers. Delve into the world of table beers and what it takes to brew a low-ABV beer worth having a spot on your tap list (or dinner table).
Article
Lautering 101
At its core, lautering is a three-step process at the end of a brewer’s mash, which separates out the sugary wort from the spent (used) grains. The word originates in the German
Article
Piwo Grodziskie
Piwo Grodziskie is a historical beer style recently brought back from extinction. Two Vermonters set out to brew this low-alcohol, highly-carbonated, oak-smoked wheat ale.
Article
Meet Juniper Rose: Vermont’s youngest female brewer
“June has a natural allure to help with any work that’s going on here,” Eckert shared, “So she was stoked to have her own beer.”
Project
Rib Cage Wort Chiller
This interleaved dual-coil design separates the coils, so each coil has maximum contact area with the hot wort.
Article
Balancing Your Draft System: Patience is a draft-serving virtue
If there’s one comforting thing about the internet, it’s the warm familiarity of what are often endlessly repeated discussions on the same topics! One of the most common, at least in homebrewing
Article
Belgian Blond Ale: The best known Belgian Abbey beer
Some people have asked me how I choose the styles to write about in this column. At the start, it was easy — I just started writing about new styles in the
Recipe
Gordon Strong’s Belgian Blond Ale
I’ve played around with this recipe several times, and like the balance it has now but I always have ideas of things I’d like to try. It’s a fairly simple grain bill, and I like to use Belgian malts (Dingemans, specifically) for the grains.
Article
Oh, You Brut!, Counting Calories, and a Look Inside Crystal Malts
Q I have been reading about “Brut IPAs” and am curious what these beers are, and how they are being brewed. Any information would be great! Ben BauerGilroy, California A Brut IPAs
Mr. Wizard
A Look Inside Crystal Malts
Morrey, thanks for letting me know that my material from 2000 is still being read today! Crystal, also known as caramel malts, do contain a mixture of fermentable sugars, non-fermentable Maillard reaction
Recipe
Odell Brewing Co.’s Rupture clone
On scale, Odell uses a hammer mill to reduce the whole hops down to a coarse, dried spice-like material that passes through the pores of a particular-sized grate before being extruded from the machine. They fresh grind just before brewing but due to utilization and batch size this requires 8 hours of manpower.
Article
Odell Brewing Company
Dear Replicator, At my brew club (Aurora City Brew Club or AC/BC) a member came running in with a can of Odell’s Rupture imploring that we had to try it. Everyone seemed
Recipe
Grodziskie
Grodziskie (5 gallons/19 L, all-grain) OG = 1.030 FG = 1.007 IBU = 30 SRM = 3-4 ABV = 2.9% Ingredients 5 lbs. (2.3 kg) Weyermann oak-smoked wheat
Article
Pastry Beers
Often brewed with adjunct culinary ingredients and featuring flavor profiles of baked goods and desserts, pastry beers push the boundary of what beer is. Get tips to brew your own pastry beer, plus 4 clone recipes.
Recipe
Neshaminy Creek Brewing Co.’s Maximum Mocha Porter clone
A chocolate pastry porter with coffee beans and coffee-infused dark chocolate.
Recipe
Imprint Beer Co.’s Black Forest Cake Stout clone
A pastry stout with cherry puree, vanilla beans, and cacao/
Recipe
Forgotten Boardwalk Brewing Co.’s Funnel Cake clone
Forgotten Boardwalk Brewing Company, located in Cherry Hill, New Jersey, describes their Funnel Cake sweet cream ale smelling like “old-fashioned Nilla wafer” and tasting like classic Jersey Shore boardwalk funnel cake.
Recipe
Conshohocken Brewing Co.’s Glazing Saddles clone
This is a creamy, blonde “krapfen-style ale” (from the German word for “donuts”) recipe that includes donut as an ingredient!
Recipe
Moonlight Meadery Razz What She Said clone
A sweet apple cider with raspberry juice.
Recipe
Moonlight Meadery Crimes of Passion clone
Moonlight Meadery Crimes of Passion clone Ingredients 4.5 gallons (17 L) sweet apple cider 0.5 gallon (2 L) black currant juice 4 Campden tablets 1 packet Lalvin Narbonne 71B-1122 yeast 1.5 tsp.
Recipe
Moonlight Meadery Boys N Berries clone
Moonlight Meadery Boys N Berries clone Ingredients 4 gallons (15 L) sweet apple cider 1 gallon (4 L) boysenberry puree 4 Campden tablets 1 packet Lalvin Narbonne 71B-1122 yeast 1.5 tsp. Go-Ferm Step
Article
Fruit Cider
Fall is here and that means it’s the perfect time to make hard cider! Professional cidermaker Michael Fairbrother offers advice and three clone recipes for hard fruited ciders.
Article
Organize a Homebrew Competition
A tremendous amount of planning and work goes into organizing a homebrew competition. Here is what to consider if your club is looking to start hosting a competition or make an existing one run more smoothly.
Article
Recording Your Brew Day
Taking notes from brew day on through the end of packaging helps brewers repeat what works, see why targets were missed, and better understand equipment, ingredients, and the science of brewing beer.
Article
Brewing With Chocolate: Tips From the Pros
When it comes to chocolate flavored beers, adding cocoa products may not be necessary but certainly can greatly enhance the final beer. But the intricacies of what, when, and how you should add the cocoa is often a debated topic in the brewing world. We decided to delve into the nitty-gritty with three professionals highly versed in what it takes to get the best when combining cocoa and beer.
