Writer: Mick Spencer

9 result(s).

Ciphering Fruit Beers

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Calculating the impact a fruit addition will have on a beer’s ABV is tricky — so much so that even commercial brewers have gotten in trouble for miscalculating their influence on gravity. We take a closer look at the math required to get it right.

Boysenberry Crème Blonde Ale

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Boysenberry Crème Blonde Ale (5 gallons/19 L, all-grain) OG = 1.065  FG = 1.024IBU = 15  SRM = 5   ABV = 5% This fruit beer straddles the line between decadent and quaffable. The OG and SRM are for the base beer. The FG and ABV include the impact of the fruit addition.  Ingredients4.9 lbs. (2.2

Blood Orange Hefeweizen


Blood Orange Hefeweizen (5 gallons/19 L, all-grain) OG = 1.053  FG = 1.013IBU = 9  SRM = 4   ABV = 5.2% Blood orange is a perfect match for the banana and clove of

The Lacto Lounge

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Kettle souring has become very popular because of the time savings and lower risk of contaminating the brewery compared to other souring techniques. However, the process comes with its own cons too. This DIY “kettle” souring keg solves for those problems.

Berlin Smoothie

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Berlin Smoothie (5 gallons/19 L, all-grain)OG = 1.032  FG = 1.005IBU = 0  SRM = 3  ABV = 4% This take on Berliner weisse forgoes any hop additions and incorporates two fruits not often seen together in beer, but it works beautifully. The blueberries and pineapple add a lovely deep claret color that’s unclassifiable. The

Raspberry Gose


Raspberry Gose (5 gallons/19 L, all-grain)OG = 1.046  FG = 1.009IBU = 0  SRM = 3  ABV = 4.7% The OG is prior to souring. The FG and ABV include the impact

Mango Habanero Cherry Bomb Sauce

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This recipe can be adjusted for heat, consistency, or flavor. One adjustment I have made is substituting raspberries for some of the mango (pictured above).  Mango Habanero Cherry Bomb Sauce (Approximately 60 fluid oz. (1.75 L) finished hot sauce) Though not a beer recipe, this hot sauce made with Lactobacillus-fermented hot peppers is another use

How Good is Your Homebrew? Get the Best Feedback on your Beer

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How good is your homebrew? How would you know? Some homebrewers just want to know if they’re truly making good beer, and how to improve it. Others would like to know how their brews stack up against some sort of average. In this article we’ll examine some ways to approach answering these questions, including the

Brewing With Honey

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Honey has been used in brewing for thousands of years. As far back as 700 BC, honey was used by at least one Iron Age tribe in a mixed beverage that might reasonably be called beer; a chemical analysis of residue from 2,700 year old drinking vessels found in modern Turkey revealed compounds from honey,

9 result(s) found.