Writer: Dave Green

Hill Farmstead Brewery’s Everett clone

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Named for Brewmaster Shaun Hill’s grandfather’s brother, this porter is brewed using American malted barley, English and German roasted malts, American hops, and the Hill Farmstead house ale yeast. It features deep dark flavors of coffee and chocolate.


Mikkeller’s Beer Geek Breakfast Stout clone

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Beer Geek Breakfast, which adds French press coffee to an oatmeal stout, is the beer that put Mikkeller on the map and was voted number one stout on Ratebeer.com.


What’s In Your Wort?

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Learn about the sugars and other carbohydrates that make up the composition of your beer’s wort.


Trillium Brewing Company: Fort Point Pale Ale clone

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Trillium’s website describes this beer as, “Layers of hops-derived aromas and flavors of citrus zest and tropical fruit rest on a pleasing malt backbone. Dangerously drinkable with a dry finish and soft mouthfeel from wheat. Our year round hoppy pale ale culminates in a restrained bitterness and dry finish.”


The Alchemist: Moose Knuckle clone

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This is an American pale ale recipe pulled from the old files of The Alchemist Pub & Brewery, prior to the devastating 2011 flood from Hurricane Irene that badly damaged the original brewpub property in Waterbury, Vermont and forced the closure of that location.


Milkshake IPA: Tips from the Pros

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Brewer: Michael Tonsmeire,  Sapwood Cellars in Columbia, MD Milkshake IPA is one of the latest adaptations in the Specialty IPA category, but many would argue against this nomenclature. With very subdued hop bitterness, strong fruit character from copious amounts of late-boil and dry hops along with the addition of such ingredients as lactose sugar, vanilla


Hit Your Post-Boil Volume

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One of the biggest challenges for beginner brewers is to end your brewday with the volume of wort in your fermenter that you intended. This is often a big reason for not hitting the target starting gravity and can be frustrating after all your hard work. So it’s time to dial in your procedure so


Learn the Rules of Pitching

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There are few things more defeating to a homebrewer than to check on the fermenter containing sweet wort crafted two days earlier, only to find no signs of life in the fermenter.


Pressurizing Your Fermenter: Tips from the Pros

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Brewer: Mike Gleason,  Jack’s Abby Craft Lagers in Framingham, MA There is a lot of buzz surrounding the use of a spunding valve on fermenters these days throughout the homebrewing community. Some brewers like to add it for dry hopping and carbonating purposes, while others apply them for primary fermentation. Yeast companies have even started


Managing pH with Brewing Water Adjustments

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If you want to take your beers to the next level, master some of the ways to get your post-boil wort’s pH within the happy range of around 5.1–5.5.


Brewing with Wheat

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When it comes to brewing, barley is king. But barley isn’t the only grain in a brewer’s arsenal; there are plenty of other cereals that are integral to many classic styles, including wheat.


Brewing with Pumpkins: Tips from the Pros

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Brewer: Will Meyers, Cambridge Brewing Company in Cambridge, MA In the past, when pumpkin beers took over craft beer shelves each fall, it was an array of various approaches to the same beer style. More recently, brewers have been more creative in their approach to brewing with pumpkin. Here’s advice from three brewers, who make


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