Date: September 2001

14 result(s).

Harpoon Brewery: Harpoon IPA

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This Harpoon classic started out as a summer seasonal in 1993 and ended up becoming one of the brewery’s biggest sellers. It is a crisp, clean, fairly traditional English IPA that will always be in style.

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Big Sky Brewing’s Slow Elk Oatmeal Stout clone

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According to Big Sky Brewing’s website, “Enjoy the creamy texture, great malt complexity and the unequaled smoothness of this Northern Rockies Oatmeal Stout.”

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Refurbishing Corny Kegs

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Learn how to make an old, tired "Corny" keg look and work like new.

Understanding Enzymes

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Many homebrewers find this question confusing, which is hardly surprising, since many commercial brewers don’t appear to truly understand it either! It is important to think of the mash as two distinct

Plotting OG with a Graph

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How to calculate specific gravity with a handy graph.

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Kölsch

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 OG = 1.040 to 1.048 FG = 1.008 to  1.013  IBUs = 16 to 30 SRM = 3.5 to 5  ABV = 4.0 to 5.0% Kölsch is the beer that put the German city of Cologne (Köln) on the map. Kölsch is the only beer in the world that has “protective appellation” and is recognized

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Where do calories in beer come from?

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There is really no reason to argue about this because you are both partially correct. An average 12-ounce serving of a “domestic-style” beer contains about 14 grams of ethanol and 11 grams of carbohydrate. In caloric terms this equates to 98 kcals from ethanol and 44 kcals from the carbohydrate, for a total of 142

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Fluctuating mash temperatures

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Mash temperature in all-grain brewing has a significant and demonstrable affect on beer flavor. In general, multi-temperature mash profiles incorporating temperature rests from 120* to 160* F will produce more fermentable worts

What I Wish I Had Known as a Homebrewer: Tips from the Pros

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Lessons these pros wish they had learned to help their homebrewing early on.

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Brew a German Helles with an All-Grain, Step-Mash

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Raising the mash temperature, understanding exzymes and the iodine test. Plus: what’s going on in the mash and the protein-rest debate.

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Brew a Scottish ale with an All-Grain, Single-Infusion Mash

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How to mash grains, recirculate the wort and sparge.

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Brew a Porter using a Partial-Mash

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How to do a partial-mash, boil the full wort, use a wort chiller and prime a full five-gallon batch. Plus: a quick guide to grain color.

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14 result(s) found.