| In Buried Acorn Brewing Co.'s Stoutland clone recipe [Free] the tangy kveik esters bouncing off of all the chocolate and a pretty robust hopping rate make for a very angular and unique stout. | | | This year's label contest drew more high-quality entries from homebrewers than we may have ever received before. Here are the winning labels [Free]. | | | An eccentric beast of a beer, Asheville Pizza & Brewing's Norwegian Forest Cat clone [Digital Members] features a kveik strain of yeast and aging in Sauvignon Blanc barrels. | | | Build this carboy sprayer [Digital Members] to blast away the left over kräusen and forget about all the soaking. This series of projects [Free] will show you how to build a basic mash/lauter tun, ways of adding a different filtering method, and a way to add heat to your mash tun. | | Cheers!
Brad Ring
Publisher | | | Read & Brew: Free Content For All | | | Recipe
Buried Acorn Brewing Co.'s Stoutland clone This recipe tiptoes the line between what is acceptable as a stout and an entirely new combination of flavors. The tangy kveik esters bouncing off of all the chocolate and a pretty robust hopping rate make for a very angular and unique stout.
(5 gallon/19 L, all-grain)
OG = 1.048 FG = 1.014
IBU = 30 SRM = 47 ABV = 4.5%
Ingredients
2.5 lbs. (1.13 kg) 1886 NY pale ale malt
2.5 lbs. (1.13 kg) 1886 NY Munich malt (or Munich 1)
1.5 lbs. (0.68 kg) 1886 NY Vienna malt
0.75 lb. (0.34 kg) Bairds medium crystal malt (75 °)
Read more | | Article
2020 Label Contest Winners Maybe it was because people had been cooped up at home due to the coronavirus pandemic. Maybe the word got out and spread further than in some previous years. Maybe it was the quarter-century anniversary . . . but whatever it was, this year's label contest drew more high-quality entries from homebrewers than we may have ever received before. And they weren't just from here in the States either. It's fair to say, the BYO Label Contest has truly gone international in its 25th year. Each of the top three winners were foreign entries — and of the 18 winning labels published over the next few pages, seven countries are represented. That is definitely a first.
Read more | | Ask Mr Wizard
Late Extract Additions, Turbo Conditioning Q I've been reading BYO recently and I've noticed that a lot of recipes are calling for the late addition of malt extract. Is there a benefit to this? I always thought that extract went in after the grains and before the boil, for more efficiency of the malt. My next question has to do with the fact that recently, I've been conditioning my newly bottled beer upstairs because it's much too cold in the basement. I keep it next to the heater vent where the average temp is 72 ºF (22 ºC). My beer has been carbonated in about 3-4 days time, whereas in the summer it takes about 2 weeks in the basement. I know that good things come to those who wait, but am I doing my beer a disservice by this method of "turbo conditioning?"
A Like all techniques in brewing I suggest critically evaluating what is being done to brew beer. In the case of wort boiling the goal for all-grain brewers is to kill bacteria from malt, denature enzymes, precipitate proteins, adjust wort gravity, remove unwanted volatiles (such as DMS) and isomerize hop acids. The latter goal is actually hindered by high wort gravity.
Read More | | Project
Mash/Lauter Tun: Projects Time has a way of revealing flaws in our efforts, mine included. This is true of the RIMS mash tun that was built in the December 2001 issue. I've used that prototype for two years and discovered a need for change. Our new version should benefit every home brewer contemplating the switch to all grain brewing.
Read More | | 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
Asheville Pizza & Brewing's Norwegian Forest Cat clone An eccentric beast of a beer that was a one-off brew that was crafted by Asheville Pizza and Brewing and features a kveik strain of yeast and aging in Sauvignon Blanc barrels.
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.012
IBU = 10 SRM = 9 ABV = 7.6%
Ingredients
9 lbs. (4.1 kg) pale malt
3 lbs. (1.36 kg) Simpsons Golden Naked Oats™ malt
1.5 lbs. (0.68 kg) Munich malt
Read more | | Article
Hops Down Under Hops have been grown in New Zealand and Australia since the early 19th century. Until the late 1950s, Australian beers mainly used English-bred Whitebine Grape, Kent Goldings and Fuggles from Tasmania, and American-bred Golden Clusters from Tasmania, Victoria, and the Nelson area of New Zealand.
Read more | | Ask Mr. Wizard
Tastes Great, Less Filling? Crafting low-carb beers Q My wife and I have been doing a low-carbohydrate diet (keto) for most a the year and it has been very successful. We've been buying Michelob Ultra and Sleeman Clear for the occasional beer because of the low carb factor. I've also been brewing some brut-ish beers using White Labs Ultra-Ferm to dry the beers out with some success. I had one beer sent to Oregion Brew Labs to determine the carb count and it came out at 3.7% and 3 grams of carbs. I've since discovered a beer by Bridge Brewing Co. in North Vancouver, British Columbia that claims 1.5 grams carbs and 5.0% ABV, and it actually tastes like a craft beer. They also have an IPA version in the taproom with similar numbers (https://www.bridgebrewing.com/prime-time). How do they get the carbs so low? I assume they must be doing a high gravity brew and diluting with water.
A The keys to clearly understanding this topic are knowing about the types of starch present in a brewery mash and how malt enzymes act upon these large carbohydrates, appreciating how exogenous enzymes can be used to step beyond the boundaries of malt enzymes alone, and considering alternative ingredients that leave little to no residual carbohydrates in beer after fermentation. Sounds like you have been pretty successful in your brews.
Read more | | Project
Carboy Sprayer: Projects Probably every homebrewer's least favorite part of the hobby is the sometimes staggering amount of cleaning that is required to produce a sanitary, contaminant-free batch of beer. And one of the most stubborn things to clean can often be that thick, nasty-looking ring of dried kräusen gunk that is almost always present after a healthy fermentation. This is especially true for brewers who use blow-off tubing, as the kräusen travels all the way up the neck
of the carboy.
Read more | | | *For new members and subscribers only. Limit one per customer. Additional auto-renewal terms apply. See product checkout page for details. | | | | |
Tidak ada komentar:
Posting Komentar