Writer: Dawson Raspuzzi

Brewing with Extract: Tips from the Pros

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Many homebrewers start the hobby brewing with malt extract and move into all-grain batches, but that doesn’t mean there aren’t advantages to brewing with extract or that great beer can’t be made from it. Two experts on the subject — one on the supply side and one a pro extract brewer — share their advice


Beyond Oak: Tips from the Pros

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There are many woods beyond oak that can add complexity to beer. Two pros who know their way around these exotic flavors share their top tips. Wayne Wambles, Brewmaster at Cigar City


10 New Hops to Brew With

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It still strikes me as a little odd when I see a beer can boldly declaring “hops” as an ingredient. Sure, hops are an ingredient in almost every modern beer, but the


Lupulin Brewing Co.’s Sophistry 06 clone

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Lupulin Brewing Co.’s Sophistry 06 clone (5 gallons/19 L, all-grain)OG =  1.072  FG = 1.015IBU = 27*  SRM = 5  ABV = 7.5% * Beers heavily dry hopped can differ greatly from the calculated IBU levels that a beer calculator may provide. While our calculator says that this beer will contain 27 IBUs, when measured


Icarus Brewing Co.’s Pineapple Hindenburg clone

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Icarus Brewing Co.’s Pineapple Hindenburg clone (5 gallons/19 L, all-grain)OG = 1.064  FG = 1.016IBU = 17.1  SRM = 6  ABV = 6.2% This recipe was born out of a collaboration with the Ocean County Homebrewers club. The base recipe makes a very nice New England-style pale ale, but Icarus takes that and throws fresh habaneros into


Indeed Brewing Co.’s Triumph Pale Ale clone

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Indeed Brewing Co.’s Triumph Pale Ale clone (5 gallons/19 L, all-grain)OG = 1.055  FG = 1.011IBU = 45  SRM = 6  ABV = 5.7% This single-hop pale ale from Indeed Brewing features juicy/berry/tropical flavors from the Triumph hops. Ingredients9.5 lbs. (4.3 kg) Simpsons Golden Promise pale ale malt1.8 lbs. (0.82 kg) Simpsons Golden Naked Oats6 AAU Triumph hops (20


Late Hopping: Tips from the Pros

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Hop additions have been pushed back later and later in the brewing process of hoppy beers as brewers look to maximize aroma and flavor. We asked three pro brewers renowned for their hoppy beers how they get the most out of their hops. Ben Edmunds, Brewmaster at Breakside Brewery in Portland, Oregon We build on


Kveik: Tips from the Pros

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It shouldn’t be a surprise to anyone that when American craft brewers got their hands on the fast-fermenting kveik strains from Norway they immediately started using them to quickly turn around IPAs


Brewing NEIPA – Tips from the Pros

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The current darling of the craft beer (and homebrew) world, New England IPA (NEIPA) requires copious amounts of late hop additions, but there is a lot more to making a world class


Water Adjustments: Tips from the Pros

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Just because water is safe to drink doesn’t mean it is ideal for making great beer. Changing the chemistry of water is the first step great brewers take when creating a recipe,


Spontaneous Fermentations: Tips from the Pros

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Wild beers can be fermented a couple of ways —from pitching cultured yeast/bacteria or leaving the wort exposed and allowing it to ferment spontaneously, as Belgian lambic brewers do. While riskier, spontaneous fermentations result in some of the most unique and complex flavors known to brewers. In this issue, two pro brewers share advice for


Spiced Meads: Tips from the Pros

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Spiced meads, often called methyglyns or metheglins, date back as far as mead itself. The options are limitless when it comes to choosing what spices and herbs, as well as how they are used. Two professional meadmakers share their advice for approaching this style of mead that is perfect for the winter holidays. Ash Fischbein,


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