Copper ales generally tend to lean toward balancing Maltiness with Hoppiness.
Full Curl is a wee heavy strong scotch ale at about 7% alcohol by volume.
I used peanut butter extract and cordial oil, but you could also use 6 oz. of low fat peanut butter and add it at intervals during the boil just like the cocoa powder is added.
An American-style Amber Ale, made with gluten free sorghum.
Another sorghum recipe...
Brewing in the Peruvian Amazon.
A Brew Infuser and a conical BrewDome Fermenter.
Use a step drill to convert your plain brew pot into a brew kettle with a built in spigot and thermometer. We'll take you step-by-step through this driller thriller.
Sure, the name of the magazine is Brew Your Own. But, just this once we're taking a step back and learning how to malt our own. If you want to take your brewing from grain to grass, here's how.
Ordinary bitter is neither ordinary nor bitter - our new Style columnist will discuss the best way to brew this British session ale at home.
Is commerical brewing just like homebrewing scaled up? Is there anybody in a better position to answer that question than the Wiz? (Hint: no.)
Two pros - Brian Buckowski (Terrapin Brewery) and Tim Schwartz (Real Ale Brewing) - give the hows and the why for brewing with rye.
A wicket wort whipping reader project, a brutally awesome brewing system and a peanut butter sweet stout. Plus: the replicator clones Midnight Sun's Full Curl Scotch Ale
Tired of brewing other people's recipes? Learn the basics of recipe formulations, from making an ingredient list to choosing the right techniques. We'll cover what you need and how to go about it, with discussions of all major brewing ingredients and what they add to beer. Plus, discussions of balance, complexity, harshness in dark grains, grains for body and cohumulone in hops. Plus: a recipe for "copper ale"
Got gluten? If you brew with barley, wheat or rye you do. For sufferers of celiac disease, this crosses those beers off the "to brew" list. However, there are gluten-free grains - including sorghum, buckwheat, quinoa, rice and corn - from which beers can be made. Learn the techniques required to make your brewery gluten free. Plus: two gluten free recipes
Grandma put them in her cookies. Now you can put them in your beer. Oats lend a creamy, silky feel to stouts or witbiers. Get the lowdown on the grain for "grouters" and learn the differences between using raw oats, rolled oats or oat malt in your beers. Plus: Breakfast of Champions; an oatmeal stout recipe