| This Blanche de Ballard (Belgian Witbier) recipe [Free] uses the Belgian liquid yeast strain and whole coriander seed, ground fresh on brew day. In Gordon Strong's Roggenbier recipe [Digital Members], shoot for 18 IBUs since there will be some malty sweetness to balance. | | | Mr. Wizard offers tips for a quality hazy IPA [Digital Members] and troubleshoots brewing with dextrin malts [Free]. | | | Read this in-depth guide to brewing with fruit [Digital Members], including recipe design and practical brewing advice. Then, learn about esters [Free], yeast-derived compounds that are perceived as fruit-like or flower-like flavors/aromas, and how to control them in your beer. | | | Here are step-by-step instructions on how to etch your kettle [Free] to add volume markers and build The Hop Dropper [Digital Members]. | | Cheers!
Brad Ring
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Blanche de Ballard (Belgian Witbier) To duplicate the authentic slightly sour tang of this style, using the Belgian liquid yeast strain is recommended. There are no finishing hops so that the aroma and character of the spices and yeast can surface. The best results can be obtained from the coriander by buying the whole seed and grinding it fresh on brew day. A complex and refreshing treat to savor in any season.
(5 gallons/19 L, partial mash)
OG = 1.055 FG = 1.014
IBU = 65 SRM = 4 ABV = 5.3%
Ingredients
4 lbs. (1.8 kg) dried wheat malt extract
1 lb. (0.45 kg) extra light dried malt extract
1 lb. (0.45 kg) unmalted wheat
0.5 lb. (.23 kg) rolled oats
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The Ester Family Esters . . . sometimes as a brewer you may be on the hunt to increase the esters in your final beer. You may want to coax more banana flavor from a Bavarian wheat strain of yeast, or more peach character from that Conan strain of yeast used in your New England IPA. Both of these characteristics fall into the ester family of compounds. Most esters in beer are yeast-derived compounds that are perceived as fruit-like or flower-like flavors/aromas. This may be perfect for some styles, but you don't want banana or peach flavors in your Munich helles. So today let's explore what esters are and how to control them in your beer.
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Dextrin Malts Q I understand that DextraPils® gives body and head, but why? What is the process in making this malt and how does it break down in a mash? What type of sugars or starches does it provide? I do know that DextraPils® grain itself is crunchier and not as sweet as 2-row malt. I did a test and brewed my IPA recipe, but left out the DextraPils® and replaced it with 2-row malt. This was only about 5% of the grain bill. My OG went up 3 points. I have my gear dialed in and have been able to duplicate this recipe with the same numbers several times. So if you could please clear up what the science is behind DextraPils® I would greatly appreciate it.
A DextraPils® is a specialty malt produced by the Great Western Malting Company located in Vancouver, Washington. DextraPils® is a type of crystal malt that is often referred to as dextrin malt. Other companies produce similar products, for example Briess Malting produces CaraPils® and Weyermann Malting produces Carafoam®, so for the sake of clarity in my answer I will refer to these malts as dextrin malts. These products are known to increase fullness, increase the final gravity and to enhance foam.
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Etch Your Kettle: Projects If you've ever tried to figure out your mash efficiency, monitor your evaporation rate, or compare your boil volumes to what your recipe estimated, you very quickly find a need to measure your brew kettle volumes at various stages during the brew day. Unfortunately, a lot of brew kettle manufacturers do not include volume markers.
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Gordon Strong's Roggenbier I'm balancing the beer to be somewhat like the original Schierlinger, a 5% ABV beer. I'll shoot for 18 IBUs since there will be some malty sweetness to balance.
(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.012
IBU = 18 SRM = 17 ABV = 5%
Ingredients
7 lbs. (3.2 kg) German rye malt
2.5 lbs. (1.13 kg) Vienna malt
2.5 lbs. (1.13 kg) caramel wheat malt (50 °L)
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A Taste of the Season Brewing with fruit can add amazing depth, flavor, and aroma to your beer, but fruits also present significant challenges. Selecting the correct fruit, understanding its fermented flavor profile, the practical considerations of fermenting fruit, and getting the right overall flavor balance is difficult but also rewarding when you get it right.
Read more | | Ask Mr. Wizard
Tips For a Quality Hazy IPA Q I am about to rack my New England IPA to the secondary. Should I let it sit for a few days before I keg? How do I make sure it's hazy? I am a newly "returning" brewer and this is my fourth batch since returning after 25 years, and is my tenth batch overall. It's also my first New England style. I love the hazies out there.
A Welcome back to the world of homebrewing after your quarter-century hiatus! Not sure where you are in the process of brewing your current batch of New England IPA and hope this answer helps clear up a few things in your quest for unclarity. My basic advice is to give your beer a few days in your secondary to allow fermentation to complete and those hops that you probably tossed in towards the last couple days of fermentation to settle, and then transfer to your keg where you can cool, carbonate, and enjoy.
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The Hop Dropper Dry hopping is being practiced excessively these days. Quite a few IPAs are double and triple hopped. But for a long time only pale ales and IPAs were treated on cold side with hops, but recently also other beer styles such as Pilsners or wheat beer have joined the ranks. What was originally intended primarily to improve the shelf life of beer for exports from England to the overseas colonies is now a way of adding intense aromas to beers.
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