Topic: Recipe Calculations
Using Allspice
Digital and Plus Members OnlyOne of the easiest ways to work a spice into beer recipes is to consider how the spice is used in cooking and then create a beer that mimics the food concept. More advanced uses of spices include using spices to substitute and/or complement hops, add depth and complexity to fruit, augment yeast characters, and
Counting Calories: Pastry Stouts
FREEThis is a fun question considering the source region; Empire Brewing in Syracuse and Cazanovia, NY has been brewing their Skinny Atlas Light since 1994 using water from Lake Skaneateles. Not sure
Introduction to Parti-Gyle Brewing
Digital and Plus Members OnlyWhy only get one beer per brew session when you can get two? Parti-gyle is a historic technique that is rarely utilized thses days by professional brewers, but one that homebrewers can easily add to their brewing quiver.
Calculating IBUs
Digital and Plus Members OnlyIn alcoholic beverages, maltiness is usually balanced by another flavor. In wine (and some styles of beer), maltiness is balanced by acidity. In most styles of beer, maltiness is balanced by the bitterness of the hops. The level of bitterness in beer can be expressed as International Bitterness Units (IBUs). IBUs can be calculated using
Designing Your First Homebrew Recipe
Digital and Plus Members OnlyOnce you feel comfortable homebrewing with pre-written recipes, it’s only natural to wonder how to formulate an original recipe of your own. With a little up-front planning and research, you can successfully start coming up with your own original beer. Decide your objective The first step toward putting together a recipe idea is to decide
Calculating Brewhouse Efficiency
Digital and Plus Members OnlyIt’s important to understand and account for your own brewhouse efficiency when using other people’s homebrew recipes. Terry Foster explains how to calculate it.
Improving Cloning Skills
FREECloning — brewing a near-exact replica of a commercial beer — has a time-honored place among homebrewers. For one thing, it’s a great risk-aversion technique: If you’re brewing something new and you’re
Brewing by Ratio
Digital and Plus Members OnlyIF YOU’VE BEEN HOMEBREWING FOR A WHILE, there’s a somewhat predictable path determining where your recipes come from: You probably brewed a pre-made kit from a homebrew shop. Then, maybe you moved on to recipes in magazines, books, or online. Next, possibly you started making adjustments to those recipes based on what you’ve learned so
Reformulate Old Recipes into New Homebrews
Digital and Plus Members OnlyThe last 30 years has been the era of craft beer. What started as slow and steady growth three decades ago of 20 or so breweries and less than 0.1% of the market share of beer, has blown up into over 5,000 breweries and a market share of 15%. This sort of success was laughable
Experimenting with SMaSH: Tips from the Pros
Digital and Plus Members OnlyBrewers: Sam Clemens and Ian Harbage, Long Trail Brewing Co. in Bridgewater, VT Brewing SMaSH (single malt and single hop) beers is a great way to familiarize yourself with new ingredients by highlighting their characteristics. And it’s not just homebrewers who benefit from SMaSH brewing. Three pros offer their best tips to make your next
Recipe Development: Tips from the Pros
Digital and Plus Members OnlyFinding a homebrew recipe isn’t difficult — we have printed hundreds in BYO over the years, for instance— but there is something about developing your own homebrew recipe that is always appealing. Learn how the pros approach recipe development and use their advice the next time you set out to create a masterpiece. Brewer: Luke
Understanding SG and Plato
Digital and Plus Members OnlyThe simple hydrometer can tell us the gravity of our wort, and therefore the amount of extract we have recovered from our ingredients, and can even be used to tell us what extract we can expect from different malts. The hydrometer can also tell us how much extract the yeast has used during fermentation, and