Writer: Terry Foster
Sweet Stout I
Sweet Stout I (5 gallons/19 L, all-grain) OG = 1.064 FG = 1.014 IBU = 25 SRM = 28 ABV = 6.8% Ingredients 10 lbs. (4.5 kg) 2-row pale malt 0.5 lb.
BrewDog’s Hardcore IPA clone
The Scottish brewery continues their unabashed style of brewing with this beer teeming with American hops and UK malts.
Is it Crystal or Caramel Malt?
Homebrewers are often confused by the terms crystal and caramel malt and are sometimes uncertain as to whether these are basically the same thing and can be used interchangeably, or whether they
1744 Porter
Terry Foster submits his re-constructed recipe of a 1744 London Porter written by William Ellis, which he states “may in fact be closer to authenticity than at first appears to be the case.”
Guthrie’s Woody Imperial Stout (Oak-Aged)
Terry Foster utilizes bourbon barrel soaked oak cubes to create a complex and layered imperial stout.
Hops Forgotten
Garlick, Canterbury brown, Finess, Farnham pale, Flemish, Grape, and Colgate hops have all died away in England. As have Grape, English Cluster, Pompey, and Red Bine in the US. There are many
Fugglemania Pale Ale
Looking for a Fuggle-focused English pale ale recipe? Well this maybe what you are looking for.
Golden Age Stout
Author Terry Foster offers up a classic stout recipe looking to focus on the Cluster hops profile while exhibiting a nice roast character.
Euro Pale Lager
Author Terry Foster offers a European pale lager recipes for readers with a simple grain bill and clean lager yeast to allow the beer to focus on the Tettnang and Saaz hop profile.
50 Years of Maris Otter
Many barley varieties suitable for malting live short lives, forgotten when something new comes along. Not so for Maris Otter, which celebrated it’s 50th anniversary in 2015. Learn more about what makes this malt so special to brewers and find 4 classic British recipes to brew with Maris Otter malt.
Calculating Brewhouse Efficiency
It’s important to understand and account for your own brewhouse efficiency when using other people’s homebrew recipes. Terry Foster explains how to calculate it.
Sanitation Techniques
In the September 2016 column I discussed cleaning techniques in the brewery, so now we must look at sanitizing brewing equipment, since that comes after cleaning. That’s a very important statement in
