Writer: Drew Beechum & Denny Conn
Session Beers: The drive to go little
Bigger is always better, right? Not according to fans of session beers. Denny and Drew lay out some keys to crafting a fine example of a low-alcohol beer built with enough character to feel “big.”
Malted “Others”: Adjuncts that are no longer raw
There is a big world of malted grains outside of barley. Explore some of those options and some best practices when stepping outside of craft brewing’s “comfort zone.”
Record Keeping: Become a homebrewing bookie
How do you keep track of your brews? Denny and Drew have two different approaches to their record keeping. Learn some of the factors to consider when you record your recipes, brew day processes, fermentation, and beyond.
Unmalted Adjuncts: It’s okay to flake out sometimes
There is a lot of negativity surrounding certain unmalted cereal grains. Many folks think they will cheapen a beer. Denny and Drew are here to set the record straight on this matter.
Brewing Sugars: Finding your sugary zen
Adding sugar to beer has been a bit of a pariah in the brewing world thanks to homebrew lore of old. It’s time to set the record straight on this brewing adjunct and put it back in its rightful place in our brewing kettles and fermenters.
Sparge Ho!: The many ways of rinsing grains (or not)
Sparging is a fairly mundane topic in the professional brewing world but can be a polarizing topic among homebrewers. Learn some of the pros and cons to the most popular options.
Triangle Testing: Trying to find the significance
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.
Tweaking Out: The many ways to adjust a recipe
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.
Recipe Design: Our six philosophies to beer construction
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
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
Drew’s March Beer
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)
Respect the Goat Bock
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
