Writer: Dave Green
Decoction Decoded: Tips From the Pros
Digital and Plus Members OnlyDecoction mashing carries a unique legacy to it, both good and bad. On the one hand, many brewers the world-over attest to the fact that the technique enriches the malty character of beers and cannot be mimicked. On the other hand, many brewers think that with today’s malts, they find the technique dated and of little use to them. We decided to hear from commercial brewers who do utilize this mashing program.
Brewers’ Lingo – Understanding Yeast Talk
FREEHere we present some yeast lingo explained for the layman/normal human being.
Wolaver’s Alta Gracia Coffee Porter clone
Digital and Plus Members OnlyWolaver’s Alta Gracia Coffee Porter clone (5 gallons/19 L, all-grain) OG = 1.068 FG = 1.020 IBU = 27 SRM = 65 ABV = 6.2% Ingredients11.25 lbs. (5.1 kg) 2-row pale malt 1 lb. 3 oz. (0.54 kg) crystal malt (60 °L) 12 oz. (0.34 kg) chocolate malt (380 °L) 9 oz. (0.26 kg) white
Dry Hopping: Adding Bright Hop Character
Digital and Plus Members OnlyDry hopping beer is an age-old technique that is enjoying a great deal of attention in the current era where hop flavor and aroma can make or break a beer, especially hop-forward beers such as American pale ales and IPAs. We ask two award-winning professional brewers at the top of their game for advice and topics for homebrewers to think about when they approach a dry-hopped beer.
Brewing Session Beers: Tips From the Pros
Digital and Plus Members OnlyBrewing and enjoying a quality session beer seems to be overshadowed these days by the big hop bombs and high ABV beers. So let’s go back to the fundamentals of what makes session beers so enjoyable and how to approach brewing this category of beer.
Wort Chilling
FREEHomebrewers need to chill there wort after the boil, but there is no correct way. Learn the pros and cons of various methods of wort chilling along with the different techniques to chill the wort down to yeast-pitching temperatures.
Sour Mashing
Digital and Plus Members OnlySoured beers are gaining popularity among beer lovers and brewers alike. There are several methods you can employ to create a soured beer. Simple techniques include adding lactic acid to your brewing water or including acidulated malt to your grain bill. More advanced techniques include adding either cultured lactic acid bacteria or Brettanomyces, a mixed
Step Mashing
Digital and Plus Members OnlyStep mashing is a mash program in which the mash temperature is progressively increased through a series of rests. The ubiquity of well-modified malts has virtually eliminated the need to perform a step mash in most situations. So why should you learn more about the process and science behind step mashing? Simple, you can produce
At Wits’ End IPA
Digital and Plus Members OnlyRecipe inspired by Collaboration #2, a collaboration between Boulevard Brewing Co. and Deschutes Brewery. Part witbier, part IPA, loaded with character.
Leaf Peeper Imperial Red
Digital and Plus Members OnlyA fall time classic in my house. A big citrus blast of hops with a nice malt backdrop.
Amarillo Sunset Red IPA
Digital and Plus Members OnlyAmarillo® hops can be a tough one to find in the market these days. If you do happen upon some, this is a great red IPA for using them.
Lawson’s Finest Liquids’ Toast clone
Digital and Plus Members OnlyLawson’s Finest Liquids’ Toast clone (5 gallons/19 L, all-grain) OG = 1.059 FG = 1.013 IBU = 70 SRM = 33 ABV = 5.9% Ingredients11 lbs. (5 kg) 2-row pale malt 8 oz. (0.23 kg) toasted barley flakes 8 oz. (0.23 kg) toasted rye flakes 6 oz. (0.17 kg) Weyermann Carafa® Special III malt 6