Writer: Aaron Hyde
The Cool New Style: Cold IPA
Cold IPA is the latest IPA sub-style sweeping the nation (and beyond). It features a grain bill that includes adjuncts to dry out the finish and is often fermented warm with a lager yeast, making cold IPA the perfect style to showcase hops. A couple of pros, including the brewer who invented the style, share their advice and clone recipes.
Wayfinder Brewing Co.’s Chronokinetic Cold IPA clone
A blinding sunlight-colored IPA, cool-fermented to showcase its clean balance of new Yakima hops and tropical New Zealand varieties. Juicy, tropical, citrus-lemon, mint, and a bit of dank. Chronokinetic is a sticky, time-altering journey to the hop nebula.
Arbeiter Brewing Co.’s Cold IPA (Dip Hopped Variation) clone
This particular cold IPA recipe is the only one Arbeiter dip hopped and the only one of around 6 or 7 variations on cold IPA they’ve brewed twice.
The Art & Science of Recipe Design
By 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!
Irish 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
The Dark Side of Malt
Dark, 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
When 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
Yeast 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
Wheat 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
Master Malt Analysis
Get 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
Wort 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
The one thing all beer ingredients have in common is that they’re a perishable product.
