Date: September 2008
Debittered Black Malt
Digital and Plus Members OnlyLike dark beers, but not the bitter astringency that sometimes comes with dark grains? Don’t be bitter, debitter — by using debittered black malt, a dark malt with the husk reduced. Plus: clone recipes for Dragon Stout, Klosterbrauerie Ettaler Curator Doppelbock, Schneider Aventinus and St. Bernardus Abt 12 (60th Anniversary Edition) .
Klosterbrauere Ettaler Curator clone
Digital and Plus Members OnlyThis doppelbock is much darker tasting than others, with massive aromas and flavors of fruitcake, port, figs and raisins. Although extremely rich and thick, this beer is readily drinkable which poses a dilemma after a liter or so. There seem to be a lot of German bierkellars that have tilted, uneven floors!
St. Bernardus Abt 12 60th Anniversary Edition clone
Digital and Plus Members OnlyThis recipe is for their 60th anniversary edition, which is closer to their original recipe. Although probably not authentic, the debittered black malt will give you a much smoother product. It’s reported that St. Bernardus uses a different bottling strain than the fermentation strain, so we recommend using Westmalle’s yeast.
Schneider Weisse: Aventinus clone
FREEThis beer is basically a wheat doppelbock, made to compete with the true doppelbocks. It features notes of raisins, plums, bananas, cloves, and a touch of chocolate. A decoction mash and extended boil are really needed to bring out the dark malt and caramel flavors.
Mt. Shasta Brewing Co.’s Abner Weed Amber Ale clone
FREELeaning more towards the malty side of the spectrum, Abner Weed Amber Ale balances itself out with a touch of American hops and clean yeast profile.
Desnoes & Geddes’ Dragon Stout clone
Digital and Plus Members OnlyJet black, yet showing little evidence of roast character . . . more like brown sugar like sweetness.
Jamil’s Murphy’s-Style Dry Stout
Digital and Plus Members OnlyJamil’s Murphy’s-Style Dry Stout (5 gallons/19 L, all-grain) OG = 1.040 (10 °P) FG = 1.010 (2.5 °P) IBU = 38 SRM = 33 ABV = 4% Ingredients 6 lb. (2.72 kg) British pale ale malt 1.75 lb. (794 g) flaked barley 14 oz. (397 g) roasted barley (500 °L) 7.75 AAU Kent Golding pellet
Jamil’s Beamish-Style Dry Stout
Digital and Plus Members OnlyJamil’s Beamish-Style Dry Stout (5 gallons/19 L, all-grain) OG = 1.041 (10.2 °P) FG = 1.009 (2.4 °P) IBU = 35 SRM = 38 ABV = 4.1% Ingredients 6.0 lb. (2.72 kg) Crisp British Maris Otter pale ale malt 1.75 lb. (794 g) flaked barley 17.0 oz. (482 g) roasted barley (500 °L) (crushed) 7.6
Jamil’s Guinness-Style Dry Stout
Digital and Plus Members OnlyJamil’s Guinness-Style Dry Stout (5 gallons/19 L, all-grain) OG = 1.041 (10.3°P) FG = 1.010 (2.6°P) IBU = 41 SRM = 35 ABV = 4.1% Ingredients 6.25 lb. (2.83 kg) British pale ale malt or similar Maris Otter malt 1.75 lb. (794 g) flaked barley 14.0 oz. (397 g) roasted barley (500 °L) (crushed to
Bottling from a keg
Digital and Plus Members OnlyKary, let me begin by stating for you and other readers that I absolutely despise oxidized beer. When I was a student at UC-Davis (located down the hill from Placerville), one of the things Dr. Michael Lewis instilled in his brewing students was a keen awareness of oxidized beer flavors and a vehement opposition to
High OG Measurements
FREEThe easy thing to do here is to stick to lower gravity beers and you won’t have to address this problem. But if you are like most homebrewers and craft brewers who
Brewing Scottish Ales: Tips from the Pros
Digital and Plus Members OnlyBig and malty (and not so hoppy), Scottish ale isn’t your typical
ale. In this issue, three US brewers offer some advice for brewing the
best Scottish ale possible.