Blood Orange Wit recipe and more

Plus, attack of the Juicy Juice boxes, build a French Press Hopback, freezing hops, and more

Find Recipes Start your free trial Brew Day Bulletin Dear Homebrewer, Professional chef and culinary consultant Mark Molinaro shares a recipe for Blood Orange Wit [Free], a rich wit bier utilizing zested blood oranges to provide citrus kick.  Sapwood Cellars' Nu Zuland clone [Digital Members] is a sour IPA with big lime and stone fruit aromatics that shows off Wai-iti and Waimea hops from New Zealand. The post-souring whirlpool serves both to kill the Lactobacillus and impart "kettle character" from the hops. Sapwood Cellars Co-Owner and Brewer Michael Tonsmeire joins us on Thursday for a live Q&A session [Digital Members].  Here's how to clean out your pantry by fermenting your kids' rejected Juicy Juice boxes [Free]. Learn all about Belgian Dark Strong Ale [Digital Members], including its history, sensory profile, homebrew recipe, and why it's not called a "quad". This DIY French Press Style Hopback [Free] offers superior filtering and maximum wort-to-hops contact surface area, and here's a project to keep your mash tun insulated [Digital Members].  Mr. Wizard busts the myth of freezing hops to kill microbes [Free] and shares best practices for taking original gravity readings [Digital Members]. Cheers! Brad Ring Publisher Read & Brew: Free Content For All Recipe Blood Orange Wit A rich wit bier utilizing zested blood oranges to provide citrus kick. Recipe from professional chef and culinary consultant Mark Molinaro. (5 gallons/19 L, all-grain) OG = 1.051 FG = 1.010 IBU = 15 SRM = 6 ABV = 5.4% Ingredients 5 lbs. (2.27 kg) Pilsner malt 5 lbs. (2.27 kg) flaked wheat 8 oz. (0.23 kg) flaked oats 4 oz. (113 g) melanoidin malt Read more Treat the homebrewing dad in your life (or even yourself) Give the gift of great beer at home to the Dad in your life. BYO Digital Members get full access to thousands of trusted homebrewing recipes, articles, and tips. BYO Print Subscribers get eight issues packed with homebrewing advice delivered over the next year. Use Code Dad20 to Save* Article Ferment it All! Attack of the Juicy Juice boxes Every day they get off the bus at 4:15. I know they're coming, and I detest their presence. They're going to sit around the house, take up space, but as much as I want to I can't get rid of them. No, I'm not talking about my kids; I'm talking about the Juicy Juice juice boxes they bring home every day and never drink. Read more Ask Mr Wizard Freezing hops to kill microbes Q I've read the hops could be loaded with infectious microbes, and that the only way to avoid a hop-born infection is to employ a hopback, whereby the hops are sanitized by the hot wort. My question is this: if my hops (leaf or pellets) are kept in the freezer does the low temperature kill microbes that may be present? A There are few practices in brewing that transform beer as much as dry-hopping and I think every homebrewer who loves the aroma of fresh hops should try dry hopping. The great thing about dry hopping is that all of the stories you cite about it are totally bogus. Specifically, you can add hops whenever you want to your beer and there is NO risk of spoiling your beer with microorganisms from hops.   Read More Project Build a French Press Hopback The concept of a hopback — a device containing hops through which you pump your still-hot wort before it is chilled — is certainly nothing new. It's a technique both pros and homebrewers have been using for years. In professional brewing applications, a hopback (also sometimes called a hopjack or simply a hop separator) has traditionally been used to remove cone hops from the wort post-boil.  Read More For Digital Members Only Members get access to thousands of recipes, all new BYO issues and more. Try membership risk free for 14 days.* Brew Better. Try Membership, Free!* Recipe Sapwood Cellars' Nu Zuland clone Sapwood Cellars' one and only kettle sour was a sour IPA showing off Wai-iti and Waimea hops from New Zealand. The result was fruitier than some of our fruited sours, with big lime and stone fruit aromatics. The post-souring whirlpool serves both to kill the Lactobacillus and impart "kettle character" from the hops. (5 gallons/19 L, all-grain) OG = 1.055  FG = 1.007 IBU = 0  SRM = 3.5  ABV = 6.3% Ingredients 6.75 lbs. (3 kg) Rahr Standard 2-row malt 3 lbs. (1.4 kg) Rahr Pilsner malt 0.875 lb. (0.4 kg) Crisp oat malt   Read more Live Chat Michael Tonsmeire, June 18 Article Belgian Dark Strong Ale: A quad by any other name Belgians can be kind of touchy when talking about beer styles. They often think of every beer as unique. While they do have beers that can defy classification, some beers share enough common characteristics that allow them to be grouped for ease of discussion. Belgian dark strong ale is one of those styles. Read more Ask Mr. Wizard Taking original gravity readings Q What's the best way to take an accurate original specific gravity reading? I use a sampling thief to collect a wort sample from my carboy before pitching. The readings are different depending on how long the wort settles before measuring and how deep into the carboy I dip to collect the sample. Is this caused by picking up different amounts of sediment in the samples? Should the sample come from wort that is relatively free of sediment? Should specific gravity be measured before pitching? A This question brings up some issues that I have experienced over the years and I have been somewhat surprised by my observations. I usually collect a wort sample from a sample valve placed in-line between the wort cooler and the fermenter. I do this because I want to know my wort density prior to pitching, since liquid yeast will lower the wort gravity slightly by diluting the wort sugars with the liquid in the starter.    Read more Project Keep Your Mash Tun Insulated I entered all-grain homebrewing the way many of us do: I found the simplest and most affordable method that worked. For me, this was a combination of a large pot on the stove and a grain bag for easy infusion mashing and batch sparging. Using a single pot for the mash and the boil reduces your initial equipment costs and removes the need to transfer liquids between vessels, but keeping your mash temperature constant in a bare metal pot can be a challenge. Read more *For new members and subscribers only. Limit one per customer. Additional auto-renewal terms apply. See product checkout page for details.  Copyright © 2020 Brew Your Own, All rights reserved. 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