Writer: Aaron Hyde
The Art & Science of Recipe Design
Digital and Plus Members OnlyBy combining the left side of the brain (mechanical and methodical approach) and right side (artistic expression) every homebrewer has the ability to create their own homebrew recipes. Embrace both sides and get to work designing your next beer.
Irish Dry Stout – Enhanced!
Digital and Plus Members OnlyIrish Dry Stout – Enhanced! (5 gallons/19 L, all-grain)OG = 1.042 FG = 1.010IBU = 41 SRM = 40 ABV = 4.2% No reason to reinvent the wheel, but maybe just give it some new rims? This recipe takes the traditional Irish dry stout and adds a small amount of both black malt and chocolate
The Dark Side of Malt
Digital and Plus Members OnlyDark, roasted malts contribute color, flavor, head retention qualities, and other benefits. Learn how these malts are made, what types are available and the differences between them, and how to use these malts effectively in your homebrews.
Distillation 101: When Beer Becomes Bourbon
Digital and Plus Members OnlyWhen your homebrew is done fermenting, that doesn’t necessarily mean it is ready for packaging. Where legal, the next step may be distilling it into Bourbon. Get a crash course on home distillation from the author of How to Distill.
Get the Most from Your Yeast
FREEYeast can make or break your recipe. A number of factors must be considered when choosing yeast, and then you need to provide the best conditions in order to get the best results.
Wheat Beer Two Ways
Digital and Plus Members OnlyWheat Beer Two Ways – American Wheat Beer & German Weissbier (6 gallons/23 L, all-grain) OG = 1.051 FG = 1.011–1.1014IBU = 15 SRM = 4 ABV = 5.3% You’ll be brewing one batch but need two fermenters as you’ll be pitching two different yeasts. The American wheat will use an American ale yeast like SafAle US-05,
Master Malt Analysis
FREEGet a better understanding of what makes up the malt you use by learning how to interpret a malt spec sheet.
Wort Aeration – Providing an environment to flourish
FREEWort aeration is an important part of growing happy and healthy yeast in your fermenter. Aaron Hyde explains the how, what, why, and when of this technique.
Ingredient Sensory Methods
FREEThe one thing all beer ingredients have in common is that they’re a perishable product.
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.
Parti Like It’s 1700
Digital and Plus Members OnlyParti-gyle is an under-utilized technique in the brewing world, which is capable of producing multiple beer types during a single brew day. Here is a recipe from Aaron Hyde outlining a parti-gyle recipe which uses a 1⁄3 and 2⁄3 split of the mash, with the smaller volume Wee Heavy collected first and the larger volume Scottish Export being collected second.
Yeast Pitching and Propagation: Techniques
Digital and Plus Members OnlyIf there’s one piece I can recommend for yeast propagation, it’d be an Erlenmeyer flask. An Erlenmeyer flask is easy to close from contamination and take accurate measures in.