| In Gettin' Down Wit a Kiss O'Hops (Wheat Beer) [Free], a low-ABV farmhouse beer style beer, the turbid mash and unmalted grains help provide grainy character while the yeast is the main driver. | | | To brew Gordon Strong's Schwarzbier [Digital Members] recipe, be sure to use debittered dark malts and to properly attenuate the beer so that it isn't too heavy. Have a question about this recipe? Gordon Strong will be taking your questions, live, on July 16 at 2pm Eastern [Digital Members]. | | | As Adam Savage said, "Remember kids, the only difference between science and screwing around is writing it down." Here's how homebrewing record keeping [Digital Members] will help you make better beer. | | | Make your kegs extra shiny with this keg polisher project [Digital Members], and improve your brewing process with these detailed project plans for a wooden two-tier brew stand [Free]. | | | Finally, learn about phenols [Free] and how they relate to your beer. | | Cheers!
Brad Ring
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Gettin' Down Wit a Kiss O'Hops (Wheat Beer) A low-ABV farmhouse beer style beer, meant for consumption after a long, hot day toiling in the fields. The turbid mash and unmalted grains help provide grainy character while the yeast is the main driver. Adding some a mild Brett yeast can be a fun twist. Brewers can substitute in flaked grains if berries are hard to come by.
(5 gallons/19 L, all-grain)
OG = 1.027 FG = 1.007
IBU = 21 SRM = 3 ABV = 2.6%
Ingredients
5 lbs. (2.27 kg) undermodified Pilsner malt
0.3 lbs. (0.14 kg) unmalted white wheat berries, crushed or coarsely ground
0.3 lbs. (0.14 kg) oat berries, crushed or coarsely ground
3.75 AAU Perle hops (60 min.) (0.5 oz/14 g at 7.5% alpha acid)
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The Phenolic Phamily The word "phenol" often comes up in the beer world, but its use can vary widely. It can be used to describe the clove-like aroma that can be produced from certain brewer's yeasts. Strains like saison, Belgian, and German hefeweizen are often cited as producers of phenolic compounds. It can be used to describe the off-putting medicinal aromas from ill-wanted microorganisms that can infect a beer. It can be used when talking about astringency, a sensation in your mouth, which can have several sources.
Read more | | Ask Mr Wizard
Brewing Process: Homebrew vs Brewpub Q I've always assumed that commercial brewing was just a "bigger" version of homebrewing, but I didn't know for sure. I know that many commercial brewers do steps that most homebrewers don't, such as filtering or pasteurization. But, do homebrewers make beer fundamentally the same way as brewpub brewers, or as large commercial brewers?
A In a very generalized sense, all beer is made using the same basic steps. All beer begins as wort that is then fermented, aged, clarified to some extent and packaged. The biggest difference between what is done at home versus in a big brewery is the equipment used. Commercial brewers use multi-roll or wet milling to crush their grains.
Read More | | Project
Wooden Two-Tier Brew Stand I have been brewing beer at home for about seven years, using equipment that has gotten progressively larger or more sophisticated. Last year, I wanted to make my brewing process more time efficient and get away from using crates, boxes, and my workbench to achieve the three tiers I needed for a gravity fed system. To help solve some of these problems I decided that I would upgrade to a larger kettle and build a two-tiered brew stand that, when placed next to my propane burner, becomes a true three-tier, gravity-fed brew stand with the hot liquor cooler on the highest tier and the mash tun on the middle tier.
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Gordon Strong's Schwarzbier This beer is brewed at the 12 °P (1.048 SG) strength, which is typical of standard-strength German beers. For me, the most important parts of this style for the brewer is to use the debittered dark malts, and to properly attenuate the beer so that it isn't too heavy.
(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.012
IBU = 30 SRM = 31 ABV = 4.7%
Ingredients
6 lbs. (2.7 kg) Pilsner malt
3 lbs. (1.4 kg) dark Munich malt
12 oz. (340 g) Weyermann Carafa® Special I malt
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Record Keeping: Become a homebrewing bookie There's an old saying that goes "To get where you're going, it helps to know where you've been." OK, maybe that's not really an old saying, but Denny says it and he's old, so that's close enough. No matter what, keeping good records of your brewing is a great way to get a leg up on your next batch. After all, if something great happened, you want to be able to recreate it. If something terrible happened (hey, it happens to us, too . . . sometimes more than we're willing to admit) then you want to be sure it never happens again!
Read more | | Ask Mr. Wizard
Measuring IBUs: Part science, practice, and opinion Q In the March April 2020 issue, the Replicator's review of Knotted Root Brewing Company's Perpetually Unimpressed clone states that hops added after flameout are not included in the IBU calculation, yet this beer is rated at 80 IBUs. With the advent of hazy IPAs how are the after-boil hop additions being accounted for in the IBU calculation?
A My view about how international bittering units or IBUs are used by the modern brewer is a blend of science, practice, and opinion. The science behind the IBU is something I have covered many times in past columns, so I will be brief. The original IBU method, and one that is still used by many breweries, begins by extracting hop compounds in beer using iso-octane (an organic solvent), measuring the absorbance of 275 nm light by this mixture of compounds, and multiplying the absorbance by 50.
Read more | | Project
Keg Polisher: Give your kegs a shine So the first question that may be asked is "Why?" For me it came after I successfully built an effective keg washer and had nice clean kegs on the inside but that were scuffed, scratched, dented, and oxidized on the outside. And not that it's necessarily an issue but we all know, a scratched and oxidized stainless surface is harder, if not impossible, to sanitize. Not that the outsides need to be sanitized . . . but it surely can't hurt and they certainly look nicer.
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