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Writer: Dave Green

88 result(s).

Advanced Dry Hopping

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Understanding hop science and high-level dry hopping techniques allow you to lock in all that hop aroma.

Astronomical American Pale

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An experimental batch with several new hops in my freezer. It proved to be a pungent/grassy mix with a healthy citrus and tropical fruit kick to the nose.

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Nicht-boil Berliner

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A mash hop recipe. This recipe is inspired by Michael Tonsmeire’s modern take on the no-boil method. Make sure to keep your IBUs extremely low (<5 IBUs) to insure that the Lactobacillus will not be inhibited.

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Otto’s Jacket Pale Ale

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A first wort hop recipe. For my first brew with Mosaic™, I decided to pair it with Chinook and Apollo. The resulting beer was pretty fantastic, something Lisa Simpson might liken to Otto’s Jacket (credit to Jack Horzempa for the name). This one clocks in at 57 IBUs, but tastes more like 45 IBUs.

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Weihen-not Hefe

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A first wort hop recipe. While I was going for a Weihenstephaner Hefe Weissbier clone with this beer, I found that using just wheat and Pilsner malt lacked the malt depth when compared to the original, even when I double decocted the mash. I added some dark Munich malt and melanoidin malt to try to coax a layer of complexity which the original German hefeweizen displays. I also adjusted the hops from a low alpha acid variety, Hallertau Mittelfrüh, to the higher alpha German Magnum to minimize extraction of polyphenols considering the longer contact time with the wort.

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Pre-Boil Hopping Techniques

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Break out of your hop schedule comfort zone by trying first wort hopping or mash hopping.

Recipes for both first wort hopping and mash hopping found below

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Hop Stands

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Ask eight brewers the key to crafting a great IPA and you will probably get nine different answers. One technique that is well-established in the professional brewing world but just recently gaining traction with homebrewers is hop standing or whirlpool hopping.

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Pelican Brewing Co.’s Kiwanda Cream Ale clone

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Pelican Brewing Co. from Cannon Beach, Oregon created the first modern beer recipe I heard about in which the first hopping addition was after flameout. This is the perfect summer beer to enjoy on the water.

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The Jitters Coffee-Chocolate Stout

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Beer brewed by BYO’s Dave Green, which were tasted live by Brad Ring on National Public Radio’s daily show "On
Point" on Friday, October 1, 2010.

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Practically Perfect Peach (Peach Wheat)

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Beer brewed by BYO’s Dave Green, which was tasted live by Brad Ring on National Public Radio’s daily show "On Point" on Friday, October 1, 2010.

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Gettin’ Down Wit a Kiss O’ Hops (Wheat Beer)

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A low-ABV farmhouse beer style beer, meant for consumption after a long, hot day toiling in the fields. The turbid mash and unmalted grains help provide grainy character while the yeast is the main driver. Adding some a mild Brett yeast can be a fun twist. Brewers can substitute in flaked grains if berries are hard to come by.

Hazed & Confused

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While originally brewed with a wit yeast, I thought a saison yeast might play nicely in the mix as well. The pepper hints from the Saaz and grains of paradise melded nicely while the orange provide a slight citrus character.

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88 result(s) found.