Date: September 2007
Odell Brewing Company: 5 Barrel Pale Ale clone
Digital and Plus Members OnlyNamed for the 5 select hop additions, this is a refreshing pale ale with a lively hop flavor and aroma.
Barley Brown’s Tumble Off Pale Ale clone
Digital and Plus Members OnlyWinner of the 2006 gold medal at the GABF.
Great Divide Brewing Company: Old Ruffian clone
Digital and Plus Members OnlyOld Ruffian is a hefty, hop-forward barleywine with subtle fruit aromas and complex caramel sweetness.
Elk Grove Brewery and Restaurant: Otis Alt clone
Digital and Plus Members OnlyThis beer should be bitter and have a nice “Spalty” nose to it. But to keep the hops from overwhelming the palate the malt has to come through as well. The roasty undertones of the Munich and Vienna malts complement the aggressiveness of the hops very well.
— Bill Wood, Brewmaster
Big Time Brewing’s Goddess Porter clone
Digital and Plus Members OnlyBig Time Brewing’s Goddess Porter clone Big Time Brewing, Washington’ (5 gallons/19 L, all-grain) OG = 1.060 FG = 1.018 IBU = 33 SRM = 31 ABV = 5.5% Ingredients 9 lb. 10 oz. (4.5 kg) pale malt 1 lb (0.45 kg) Munich malt 9 oz. (0.26 kg) flaked barley 9 oz. (0.26 kg) chocolate
Jamil’s Moonless Tropical Night
Digital and Plus Members Only
Bappir (Beer Bread)
Digital and Plus Members OnlyPresumably, beer started with a loaf of something similar…
Really Old Style (Ancient Sumerian Beer)
Digital and Plus Members OnlyReally Old Style (Ancient Sumerian Beer) (5 gallons/19 L) OG = 1.062 FG = 1.009 ABV = 6.9% Ingredients 4.5 lbs. (2.0 kg) Weyermann rauchmalz (smoked malt) 3.5 lbs. (1.6 kg) bappir (“beer bread”) 1.5 lbs. (0.68 kg) rice hulls 1.5 lbs. (0.68 kg) honey 1 gallon (3.8 L) date wine Step by Step Make
Is yeast presence a major head retention inhibitor?
Digital and Plus Members OnlyGood foam is something that many brewers like on their brews for aesthetic and mouthfeel reasons. Foam looks appetizing on top of a pint of brew and also adds texture to the beer when drinking. Some draught beers have really creamy foams created by using nitrogen to froth up the beer. We use nitrogen for
Reduced Mash Times
Digital and Plus Members OnlyThere are some brewing topics I address because I have been asked, and some subjects I opine about whether asked to or not. And there are some things I tend to avoid. Technique is heavily influenced by opinion and personal preference. Unless there is something really “wrong” with a particular technique, I tend to keep
Bend Brewing’s Hophead Imperial IPA clone
Digital and Plus Members OnlyBend Brewing Company’s 2007 GABF winning imperial IPA. The secret to a good Imperial IPA is dry-hopping. It can make or
break this style. It is very important to have a huge aroma that leads you into the beer, complementing the inherent bitterness.
— Tonya Cornett, Brewmaster
The Principles of pH
FREEWhat (exactly) is pH and what can – or should – a homebrewer do about it? You may not know much about it (and depending on your water and the beers you brew, you may not need to), but pH affects many major aspects of beer character. Learn the simple steps to manage pH in your homebrews.