Heretic describes Evil Twin as follows: “This blood-red ale may not be what you might expect from a malty and hoppy craft beer. Evil Twin has a rich malt character, without being overly sweet. It has a huge hop character, without being overly bitter. It is a great example of a bold, rich, balanced craft beer, without being heavy and hard to drink in quantity. Our Evil Twin is only bad because it is too good to resist.”
This recipe was developed to be brewed using a parti-gyle technique, producing 3 gal (11 L) of finished Ten FIDY and a second, larger volume, small beer. Ten FIDY is a first runnings beer. Oskar Blues often utilizes second runnings in a different beer.
Jack’s Original Lager (5 gallons/19 L, all-grain) OG = 1.047 FG = 1.011IBU = 40 SRM = 3 ABV = 4.8% This is my attempt to brew a historic Michelob. I have
Can you believe there was a time before Budweiser? It may be a ubiquitous presence in the US (and around the world) today, but Budweiser has a long history. In fact, the
Build a two-tiered brew stand that, when placed next to a propane burner, becomes a true three-tier, gravity-fed brew stand with the hot liquor cooler on the highest tier and the mash tun on the middle tier.
Part of the joy in homebrewing is making a beer that is uniquely your own, and one way of taking that a step further is by roasting your own malt. All you’ll
This imperial oatmeal stout is brewed using “Wake-N-Bake” beans from Athens, Georgia’s Jittery Joe’s coffee. If you want to brew it the way the Terrapin brewers do, source the beans directly from the source at Jittery Joe’s (which you can do online).
This impressive imperial stout from Hays, Kansas is brewed with coffee and cacao nibs and described by the brewer as an “approachable, full-bodied beast.
Ninkasi describes Vanilla Oatis Oatmeal Stout as, “Characterized by a roasted front flavor, smooth rich oats, a touch of chocolate flavor, and a rich vanilla complexity imparted by whole vanilla beans. To achieve this higher level of decadence, we added in whole vanilla beans to the final stage of conditioning — the same process we use to dry hop a beer. It is bigger than a traditional stout with more alcohol, body, and a touch more bitterness to keep it balanced.”