Date: October 2019

28 result(s).

Old Timer’s Bock

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Old Timer’s Bock (5 gallons/19 L, all-grain)OG = 1.060  FG = 1.010IBU = 35  SRM = 13  ABV = 6.6% This recipe is our attempt of brewing an American bock similar to that of Hartmann Brewing Co.’s 1904 version. Ingredients8.2 lbs. (3.7 kg) Simpsons Best Pale Ale malt1.5 lbs. (0.68 kg) Simpsons medium crystal malt

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The Perfect Crush

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My summer crush began in the warmest months of 2017, shortly after quitting my corporate job to work full-time for MoreBeer! I know, most love stories don’t start with a change of


Life’s a Symphony: Sweet rewards found in Cologne

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A work trip through the beer-loving countries of Germany, Austria, and Slovenia brought a newfound love of beer for one classical musician. As a result he found the love for homebrewing . . . but a series of medical issues left him without the ability to brew. Thanks to some ingenuity and new equipment, he’s back!

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Forced Carbing: Don’t take this ingredient for granted

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Carbon dioxide can sometimes be the least of homebrewers’ worries, but maybe it shouldn’t be that way. Dive in deep to learn many factors that can affect carbonation levels in your beer, how it can vary from place-to-place and beer-to-beer, and why you may want to filter your CO2.

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Denny’s Bourbon Vanilla Imperial Porter

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Denny wanted to make a beer to give to friends for Christmas. Normally that would be a barrel-aged something or other, but time was short and he didn’t have a barrel anyway! So he thought about what a Bourbon barrel might bring to a porter. And voila!

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Recipe Design: Our six philosophies to beer construction

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When it comes time to build a recipe for your next brew, how do you approach the design process? Learn about Denny and Drew’s six philosophies to recipe design so you can hone in on what you may be doing right and what you may be doing wrong in this key process.


Gordon Strong’s Cream Ale

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(5 gallons/19 L, all-grain)OG = 1.052 FG = 1.010IBU = 14 SRM = 3 ABV = 5.6% Ingredients3.5 lbs. (1.6 kg) German Pilsner malt3.5 lbs. (1.6 kg) US 2-row malt2 lbs. (907 g) flaked corn (maize)1 lb. (454 g) corn sugar (15 min.)1.15 AAU Vanguard hops (first wort hop) (0.25 oz./7 g at 4.6% alpha

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Cream Ale: An American original

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Who created it and why is it called a cream ale? Alright, these are the two questions Gordon doesn’t have an answer for — but for everything else related to cream ale, he’s got a great story to tell of one of the iconic American styles of beer.

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Sparge Water Temperature

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The short answer to this question is no, sparging at 169 °F (76 °C) does not achieve the same thing as mashing out at the same temperature. The reason for this is two-fold. Let’s assume an infusion mash system comprised of 10.4 L (kilograms) water and 4 kilograms of malt (1.25 qts. water per pound

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Dry Hop Timing

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I have dry hopped during fermentation with yeast, blown yeast towards the end of fermentation and dry hopped, have racked beer from one fermenter to another before dry hopping, and have dry hopped beer in the keg. And yes, I do believe that yeast enzymatically change certain hop compounds during fermentation. I like these easy

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Tuning In to Water Profiles

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I have never written extensively about brewing water profiles and cannot knowingly comment about why this topic is usually addressed by reviewing the water profiles of historically important brewing centers. But I think I have a pretty good idea why this has been the approach and will answer your question from an assumption about the

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Tuning In to Water Profiles, Dry Hop Timing and Sparge Water

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QMost water calculators I have used are based on water profiles of the cities where different beer styles are brewed. Wouldn’t it be a better way to show the water profiles of the beer styles instead of the city water? When I am figuring out which water to use for my beer brewing I get

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28 result(s) found.