Date: September 2015

42 result(s).

Big Horse Brewing Company: Macstallion Scotch Export Ale clone


“Traditionally brewed with a 3-hour long boil, using two row carafa and roasted barley malt. This produces a deep copper to brown colored brew. Full bodied, with pronounced malty caramel and roasted malt flavor.”

The Bruery: Terreux Saison Rue clone

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This beer was one of the original beers brewed at The Bruery, but is now brewed under their Bruery Terreux label. It is an unfiltered, bottle conditioned Belgian-stule farmhouse ale.

20 Clone Recipes from 20 Years

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In our premiere issue (released in July 1995), Editor Craig Bystrynski, introduced the world to a magazine that promised to, “Celebrate the art and science of brewing.” He added, “We write about brewing because it’s fun. We won’t preach at you, get bogged down in brewing ‘politics,’ or describe beer like it’s the latest release

Baking with Beer: Homebrewed Desserts

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Barley and wheat have been around since the beginning of our civilization. These two grains are the building blocks for our society as we know it. Yet these grains are used and treated so differently. Wheat is a very complex grain. When one looks at wheat, there are many types that are all very different

Top 10 Homebrew Priorities

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If this is your copy of Brew Your Own and you didn’t randomly pick up this magazine in the world’s hippest dentist office, then there’s an outstanding chance that what I’m about to write will come as no surprise to you: The most important thing you can do to improve the quality of your beer

Australian Sparkling Ale

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Australian sparkling ale was added to the Beer Judge Certification Program Style Guide in 2015, but it’s been brewed in Australia since the 19th century to compete against pale ales imported from England.

Carbonating High-Alcohol Beer, CO2 Protection & Filtering: Mr. Wizard

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Q I fermented a Russian imperial stout for 10 days, held in the secondary for 20 days, and did a third transfer/conditioning for 30 days. Next, I transferred it into a freshly emptied bourbon barrel for 8 weeks. It clocked in at 13.5% ABV. At bottling time I added the same yeast I used for

Making Pre-Prohibition Beers: Tips from the Pros

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When American Prohibition started in 1920 (and earlier in some U.S. states) the doors forever closed at many American breweries. Beer styles changed after the repeal of Prohibition and many recipes were lost forever. But, a number of breweries are now trying to replicate beers from the past, and you can at home too. Brewer:

Big Horse Brewing Company’s McStallion Scotch Export Ale: Replicator

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Dear Replicator, I’m hoping to convince my husband to brew something other than the super bitter beers he likes. I normally just drink big red wines. This winter we were touring waterfalls in the Columbia River Gorge. We stayed at a hotel in Hood River, Oregon and up the hill from the hotel we found

Foraging for Wild Brewing Ingredients

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There was a long time when nature was humanity’s supermarket, pharmacy, and even homebrewing store. When our ancestors wanted a beer they first had to gather and process grain to provide sugar, capture wild yeast to convert that sugar into alcohol, and forage seasonings to balance both the residual sweetness and questionable fermentation character. Luckily

1904 Pale Ale

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Terry Foster provides homebrewers a historic recipe for a turn of the century American Pale Ale.

Very Small Modern IPA

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Very Small Modern IPA (5 gallons/19 L, all-grain) OG = 1.037 FG = 1.009 IBU = 27 SRM = 7 ABV = 3.6% Ingredients7 lbs. (3.2 kg) Maris Otter pale ale malt 0.75 lb. (0.34 kg) Bairds Carastan malt (35 °L) 4 AAU UK Fuggles hops (90 min.) (1 oz./28 g at 4% alpha acids)

42 result(s) found.