Date: September 2019

35 result(s).

Respect the Goat Bock

Digital and Plus Members Only

Respect the Goat Bock (5 gallons/19 L, all-grain) OG = 1.063  FG = 1.015 IBU = 27  SRM = 14  ABV = 6.3% Ingredients13.5 lbs. (6.1 kg) Best Malz Best Munich malt0.25 lb. (113 g) melanoidin malt2 oz. (57 g) Weyermann Carafa® Special II malt7.5 AAU Magnum pellet hops (60 min.) (0.5 oz./14 g at 15%


Kent Falls Brewing Co.’s When Life Gives You Grape Must clone

FREE

Kent Falls Brewing Co.’s When Life Gives You Grape Must clone (5 gallons/19 L, all-grain)OG* = 1.048  FG = 1.000IBU = 10  SRM* = 3  ABV = 6% *Both the original gravity and SRM


Rauchbier

Digital and Plus Members Only

Rauchbier (5 gallons/19 L, all-grain)OG = 1.053   FG = 1.013IBU = 21   SRM = 16   ABV = 5.3% Ingredients6 lbs. (2.7 kg) German smoked malt (rauchmalz)3 lbs. (1.4 kg) Munich malt (6 °L)1 lb. (454 g) dark Munich malt (9 °L)8 oz. (227 g) aromatic malt8 oz. (227 g) Caramunich® III malt


Cromarty Brewing Co.’s Pibroch Wee Heavy clone

Digital and Plus Members Only

Cromarty Brewing Co.’s Pibroch Wee Heavy clone (5 gallons/19 L, all-grain)OG = 1.072  FG = 1.018IBU = 20  SRM = 20  ABV = 7.2% This wee heavy showcases a complex malt backbone with a touch of smoked malt to fill out the mouthfeel and increase the overall depth of character. Ingredients11 lbs. (5 kg) Simpsons


Dead End Brew Machine’s Curtis the Destroyer clone

Digital and Plus Members Only

Dead End Brew Machine’s Curtis the Destroyer clone (5 gallons/19 L, all-grain)OG = 1.106  FG = 1.033IBU = 55  SRM = 14  ABV = 9.6% This big barleywine is boiled for two and a half hours to contribute toffee and caramel notes and is fermented with a custom blend of London III and Burlington yeast and


Fyne Ales’ Jarl clone

Digital and Plus Members Only

Fyne Ales’ Jarl clone (5 gallons/19 L, all-grain)OG = 1.038  FG = 1.009IBU = 38  SRM = 4  ABV = 3.8% Jarl is a simple recipe designed to showcase the grapefruit and lychee character of Citra® hops in a very sessionable pale ale. The difficulty lies in managing the brewing process in order to strike


Six Degrees North Brewing Co.’s Hop Classic clone

Digital and Plus Members Only

Six Degrees North Brewing Co.’s Hop Classic clone (5 gallons/19 L, all-grain)OG = 1.055  FG = 1.004IBU = 66  SRM = 3  ABV = 6.6% Hop Classic is a full-flavored Belgian IPA with bitterness well-integrated in true Belgian style, featuring a pleasant kick at the end. Super refreshing on the palate with apricot, citrus, and floral


Stewart Brewing Co.’s Stewart’s 80/- clone

Digital and Plus Members Only

Stewart Brewing Co.’s Stewart’s 80/- clone (5 gallons/19 L, all-grain)OG = 1.043  FG = 1.009IBU = 28  SRM = 18  ABV = 4.4% Stewart’s 80/- is a full-bodied, full-flavored, auburn-colored classic Scottish heavy exhibiting a rich malty, dried fruit character and a smooth, creamy texture. Originally brewed for the world-famous Athletic Arms (Diggers) in Edinburgh in


The Intersection of Wine and Beer

FREE

Many brewers are first drawn to homebrewing for the creativity and experimentation involved, and one of the easiest ways to add a new dimension to an already-understood style of beer is adding


A Scottish Brewing Revolution

Digital and Plus Members Only

Fallen Brewing in Stirlingshire is renowned for their quality beers, which Founder Paul Fallen credits to nailing down brewing techniques as a homebrewer. I’m kind of a wee guy,” says Chris Lewis, from behind a table in a carpeted function suite in Aberdeen, Scotland. “And I always thought that I should have something to rely


The Lost Abbey Brewing Company’s Ten Commandments clone

Digital and Plus Members Only

(5 gallons/19 L, all-grain) OG = 1.089  FG = 1.006 IBU = 34  SRM = 33  ABV = 11% Ingredients10 lbs. (4.54 kg) 2-row pale malt 1.5 lbs. (0.68 kg) crystal wheat malt (55 °L) 0.75 lb. (0.34 kg) Special B malt0.75 lb. (0.34 kg) melanoidin malt0.75 lb. (0.34 kg) flaked barley0.4 lb. (0.18 kg)


Optimizing Dry Yeast

Digital and Plus Members Only

From a variety of homebrewing resources it has been stated that dry yeast should be rehydrated prior to pitching the yeast. Yet, this method that is often followed by homebrewers because it’s the way it has been done for years, has been questioned and argued in recent years. It got me thinking, is rehydrating dry


35 result(s) found.