| Try Gordon Strong's American Pale Ale [Free] recipe, winner of the 13th Dayton Beerfest. Looking for something different from your normal brew sessions? The production methods in this Czech Pale Lager recipe [Digital Members] are fairly unique. | | | It's easy to make clear beer once you understand what causes cloudiness in beer. Good brewing practices, combined with the correct use of the clarifiers that are available, will enable any homebrewer to conquer chill haze [Free]. | | | When one thinks of blending beers, the classic black-and-tan comes to mind. Learn about unique blends that go beyond the Black and Tan [Digital Members]. | | | One of the most useful tools for making a yeast starter is a product called a stir plate. Here's how to build one [Free]. If you're looking for an all-grain brewing project, check out these plans to build a recessed mash tun thermometer [Digital Members]. | | | Reminder: with the quickly evolving situation due to the COVID-19 outbreak, we thought a helpful way to serve both homebrewers and homebrew supply retail shops was to provide a list of current business status. Please support your local homebrew shop through these challenging times for everyone. | | Cheers!
Brad Ring
Publisher | | | Read & Brew: Free Content For All | | | Recipe
Gordon Strong's American Pale Ale By Gordon Strong of Beavercreek, Ohio, winner of the 13th Dayton Beerfest (Dayton, OH – 131 entries)
(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.012
IBU = 35 SRM = 5 ABV = 4.8%
Ingredients
5 lbs. 12 oz. (2.6 kg) North American 2-row brewers malt
2 lbs. 8 oz. (1.1 kg) UK Golden Promise malt
1 lb. 12 oz. (0.79 kg) German Munich I malt
5.2 AAU Centennial hops (first wort hop) (0.5 oz./14 g at 10.3% alpha acids)
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Conquer Chill Haze All good chefs know that the appearance and presentation of food is just as important as the flavor. If a steak is an unappetizing shade of gray, it will seldom be appreciated, even if it's delicious. It's the same with beer; a great deal of the perception and appreciation of beer comes from the way it looks. Everyone likes to see a sparkling, clear European pilsner, Oktoberfest, or pale ale, and even dark styles such as stout and porter look a lot better when they are clear black instead of muddy brown.
Read more | | Ask Mr Wizard
Homebrew Spoils Quickly Q My beer does not last as long as commercial beers or my friend's homebrews. I try to eliminate oxygen during transferring and bottling. Is that the main culprit or could there be another issue i haven't thought about?
A The primary cause of oxidized beer is the introduction of air to beer after the initial stages of fermentation. It is very easy to simply state that oxidation can be minimized by reducing air pick-up during the process, but like many things in life, this advice is much easier to offer than it is to practice. Before jumping into some of the things that can lead to oxygen pick-up in the process, I do want to touch on how different beers can be more or less sensitive to oxidation.
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| |  | Mead & Cider Competition Entry Deadline June 1
Due to the pandemic, judging for the world's largest competition for home winemakers, run by BYO's sister magazine WineMaker, has been pushed back to late June. As a result, we've reopened the entry deadline and you can still submit your best homemade meads and cider during the next month by the new deadline of June 1. Click here for full entry and competition details. | | Project
Build a Stir Plate One of the most useful tools for making a yeast starter is a product called a stir plate. A stir plate is a device that contains a strong magnet just beneath its surface that spins in a circular motion. A container of liquid sits on top of the stir plate, and placed inside the liquid is a coated magnet called a stir-bar. The spinning magnet of the stir plate causes the stir-bar in the liquid to spin as well, providing a continual stirring of the liquid. When used for building yeast starters, the continual stirring of the stir-bar provides constant agitation and aeration of the yeast. The result is smaller starter sizes and less time needed to build more yeast cells.
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Brew Better. Try Membership, Free!* | | | Recipe
Czech Pale Lager A Czech Pale Lager is the lower alcohol little brother of the Czech Pilsner, and here is a recipe from a native of Czech Republic. The production methods are fairly unique, so if you're looking for something different than your normal brew sessions, this recipe could be for you.
(5 gallons/19 L, all-grain)
OG = 1.042 FG = 1.011
IBU = 29 SRM = 3.8 ABV = 4.1%
Ingredients
7.5 lbs. (3.4 kg) German Pilsner malt
7 oz. (0.2 kg) Caravienne malt (22 °L)
6 oz. (0.17 kg) German wheat malt
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Beyond the Black and Tan: Unique Blends When one thinks of blending beers, the classic black-and-tan comes to mind. A blend of Bass and Guinness, it's Equal parts of two beers that are not meant to be stirred together, but rather are layered for a lovely aesthetic. Blending to enhance appearance is common for cocktails but unusual for beers. However, numerous beers are blended for other reasons, principally to meld flavors; the total is greater than the sum of the parts.
Read more | | Ask Mr. Wizard
Pectic enzyme in fruit beer recipes Q Strawberries are in season and I'm about to make my first fruit ale. I'm a devoted extract brewer, but the addition of fruit is new to me. Scanning the Internet, I've found a few recipes that look good, so I'm going to formulate a recipe based on what I've read. However, I'm a little confused as to the purpose of pectic enzyme. How much do I use? I understand it comes as a powder as well as a liquid. Do I add it to the primary or secondary fermenter? Also, how is the yeast going to react to the sugars in the berries? A friend told me to run a blow-off tube because there will be so much action in the primary fermenter that my 6.5- gallon fermenter will overflow. My next venture will be with blueberries — we have a pub in Bar Harbor that makes a wicked blueberry ale. Will I need pectic enzyme with blueberries as well?
A This question reminds me of one of the goofiest names I ever gave a batch of beer — Strawberry Fields For Alever. It was a wheat beer with strawberries added after primary fermentation was complete, and it had an interesting pink, cloudy appearance with a nice, fruity nose.
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Build a Recessed Mash Tun Thermometer Most homebrewers who are all-grain brewing start out like I did by making their own equipment. Sometimes this is out of necessity, but if you are anything like me you do it for the satisfaction of making things yourself. Like most people who transition into all-grain brewing, I immediately needed a new piece of equipment to get started: A mash tun.
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