Writer: Drew Beechum & Denny Conn

23 result(s).

Triangle Testing: Trying to find the significance

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So you’ve made a tweak to your recipe . . . but how do you know if it accomplished what you were looking for? Well, you need to perform a sensory analysis and triangle testing is the perfect tool. Learn how to run them properly.

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Tweaking Out: The many ways to adjust a recipe

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How do you go about re-working a recipe on a beer that didn’t quite live up to your expectations? Find out some of the basic rules to tweaking a recipe.

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Recipe Design: Our six philosophies to beer construction

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When it comes time to build a recipe for your next brew, how do you approach the design process? Learn about Denny and Drew’s six philosophies to recipe design so you can hone in on what you may be doing right and what you may be doing wrong in this key process.

Old Man Dark

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Old Man Dark (5 gallons/19 L, all-grain)OG = 1.051  FG = 1.012IBU = 20  SRM = 15  ABV = 5% Ingredients11 lbs. (5 kg) German dark Munich malt (10 °L)2 oz. (57 g) Weyermann Carafa® Special II malt3.75 AAU Magnum pellet hops (60 min.) (0.25 oz./7 g at 15% alpha acids) 2.25 AAU Tettnanger hops

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Drew’s March Beer

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Drew’s March Beer (5 gallons/19 L, all-grain)OG = 1.055  FG = 1.013IBU = 21  SRM = 10  ABV = 5.5% Ingredients8.8 lbs. (4 kg) Weyermann Munich malt (6 °L)3.3 lbs. (1.5 kg) Weyermann Pilsner malt3.4 AAU Tettnanger pellet hops (first wort hop) (0.75 oz./21 g at 4.5% alpha acids) 1.6 AAU Hallertauer Hersbrucker pellet hops

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Respect the Goat Bock

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Respect the Goat Bock (5 gallons/19 L, all-grain) OG = 1.063  FG = 1.015 IBU = 27  SRM = 14  ABV = 6.3% Ingredients13.5 lbs. (6.1 kg) Best Malz Best Munich malt0.25 lb. (113 g) melanoidin malt2 oz. (57 g) Weyermann Carafa® Special II malt7.5 AAU Magnum pellet hops (60 min.) (0.5 oz./14 g at 15%

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Fall Lagers

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Winds of change are in the air and the time has come to start brewing fall-time lagers. Denny and Drew offer their best tips and techniques to craft a fine lager to enjoy as the leaves fall.

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Yeast Mechanics

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Many homebrewers are moving towards focusing on the vitality of yeast over the volume of yeast they pitch in their beer. Drew and Denny discuss their simple method to creating sufficient amounts of vigorous yeast.

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Magnum/Chinook Blonde Ale

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(5 gallons/19 L, all-grain)OG = 1.047 FG = 1.010IBU = 33 SRM = 4 ABV = 4.8% This recipe accompanies an experimental brew that Drew Beechum and Denny Conn introduce in their May-June 2019 column titled “The Bitter Challenge.” Ingredients9.5 lbs. (4.3 kg) pale malt4.1 AAU Magnum hops (60 min. — Boil A) (0.35 oz./10

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A Bitter Challenge: Simple thoughts about hopping

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BYO’s newest columnists Denny Conn and Drew Beechum discuss whether overall character of the finished beer changes by substituting the bittering hop variety. Join their bitter challenge.

Experimental Brewing with Veggies, Pork & Chicken

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To say homebrewers are a creative group is an understatement. We’ve all seen posts like this on brewing forums: “I want to brew a Dijon mustard red wine celery beer. How much red wine should I use? Should I add the celery to the boil or dry celery in secondary?” Just as you’re about to

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23 result(s) found.