Date: October 2019

28 result(s).

Souring with Lactobacillus: Tips from the Pros

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Soured beer can be produced in the same amount of time as non-soured styles with the help of Lactobacillus. Generally, this is done using the kettle-souring method for styles like Gose and


American Bock

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American bock, you say? Surely, bock is a purely German style . . . right? Yes, indeed it is, however there was once a style called American bock, which is going to be the focus of this column. But first, we must revisit the history of bock to understand it. Bock has a long and

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The Decoction Mash

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Decoction mashing has both a mystic and feared quality to it. Purists imagine achieving perfection in the ultimate Bavarian or Bohemian lager. The more pragmatic of us fear the time-intensive triple decoction with its grueling brew day and extended mess. Like most things, the truth lies somewhere in the middle. Decoction mashing is not done

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Ice, Ice Cider

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I had my first encounter with ice cider in a seminar at the 2014 Homebrew Con and made my first batch that fall. At the time, there wasn’t much information about it in the homebrewing world and I could only find one commercial example locally. Today I am consistently judging excellent examples in competitions and local

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Ice Cider

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Ice Cider (2 gallons/8 L)OG = 1.144  FG = 1.061ABV = 10.9% Ingredients10 gallons (38 L) fresh-pressed, unpasteurized apple cider 7.5 grams Go-Ferm6 grams Fermaid O6 grams Lalvin 71B yeastSulfite Step by StepPour the juice into a sanitized bucket or carboy and freeze until the juice is completely frozen solid. Once frozen, move the juice to

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The Lacto Lounge

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Lactic acid-type sour beers (Berliner weisse, Gose, and the like) can be produced by several methods, all of which involve fermentation with at least one bacteria (usually a Lactobacillus species) and at least one yeast strain. The bacteria sours the wort or beer by lowering its pH, and the yeast produces all or most of

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Berlin Smoothie

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Berlin Smoothie (5 gallons/19 L, all-grain)OG = 1.032  FG = 1.005IBU = 0  SRM = 3  ABV = 4% This take on Berliner weisse forgoes any hop additions and incorporates two fruits not often seen together in beer, but it works beautifully. The blueberries and pineapple add a lovely deep claret color that’s unclassifiable. The

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Raspberry Gose

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Raspberry Gose (5 gallons/19 L, all-grain)OG = 1.046  FG = 1.009IBU = 0  SRM = 3  ABV = 4.7% The OG is prior to souring. The FG and ABV include the impact


Mango Habanero Cherry Bomb Sauce

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This recipe can be adjusted for heat, consistency, or flavor. One adjustment I have made is substituting raspberries for some of the mango (pictured above).  Mango Habanero Cherry Bomb Sauce (Approximately 60 fluid oz. (1.75 L) finished hot sauce) Though not a beer recipe, this hot sauce made with Lactobacillus-fermented hot peppers is another use

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Danny’s Red Rum Ruos

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Danny’s RedRum Ruos (5 gallons/19 L, all-grain)OG = 1.046  FG = 1.011IBU = 5  SRM = 13   ABV = 4.6% The deep red-garnet color from kettle soured this beer came to existence for a homebrew club Halloween-themed party. While the color could still be achieved with a less malty base grain, it is supposed to

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Build This Brewstand

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I’ve often praised homebrewing as one of the few great hobbies that combines the technical specificity of science and the spontaneous creativity of art. As a structural engineer having personally experienced the allure of homebrewing, I’ve also noticed the specific draw that brewing often has on the technical-minded individual. After all, modern brewing is an

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X Marks the Bock

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X Marks the Bock (5 gallons/19 L, extract only)OG = 1.060  FG = 1.012IBU = 35  SRM = 9  ABV = 6.3%  When formulating an extract version of the all-grain recipe Old Timer’s Bock, we had to make some sacrifices due to the large percent of flaked corn in that recipe. As such, this recipe

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28 result(s) found.