| Read New England IPA: A Scientific Study [Free] for a well-researched look at a popular style, including a scientifically-inspired hoppy hazy beer using the data of everything from water profile, grist makeup, yeast selection, and hopping techniques. | | | In Jester King & Yazoo Brewing Co.'s A Pale Green Horse clone [Free], huge notes of lime, kiwi, papaya, and orange dominate the nose of what is otherwise a soft, inviting, drinkable beer. Sapwood Cellars' Western Shore clone [Digital Members] is a take on a West Coast IPA through the lens of hazy IPA brewers. | | | Get two professional chefs' tips on how to incorporate your own homebrew into your BBQ [Digital Members], with a marinade recipe. | | | Mr. Wizard discusses easy and cost-effective ways to get good aeration [Free], including DIY options like this In-Line Oxygenator project [Free]. Mr. Wizard explains the history of American beers and Prohibition [Digital Members]. | | | Consider building this toolbox pump [Digital Members] to make cooling your wort a little faster and easier. | | Cheers!
Brad Ring
Publisher | | | Read & Brew: Free Content For All | | | Recipe
Jester King & Yazoo Brewing Co.'s A Pale Green Horse clone (5 gallons/19 L, all-grain)
OG = 1.063 FG = 1.011
IBU = 68 SRM = 5 ABV = 6.7%
Ingredients
9.5 lbs. (4.3 kg) Blacklands Pale Moon pale ale malt
1.25 lbs. (0.57 kg) flaked oats
1.25 lbs. (0.57 kg) hard red wheat
0.66 lb. (300 g) oat groats (hulled, unmalted oats)
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New England IPA: A Scientific Study I started writing The New IPA: Scientific Guide to Hop Aroma and Flavor by collecting every academic article I could get my hands on, not only on studies focused on brewing hoppy beer, but every paper I could find on beer in general. Although the book cites over 300 sources, I ended up reading hundreds of additional studies spanning topics such as hop oils, biotransformation, head retention, hop creep, impact of grains and proteins on haze and flavor, different hopping techniques, and the impact of water chemistry and dry-hopping on bitterness.
Read more | | Ask Mr Wizard
Oxygen Concentrator Aeration Q I have been trying to come up with an easy and cost-effective way to get good aeration in my fermentations. I recently came across a device called an Oxygen Concentrator, which takes regular air and concentrates the oxygen for use in the medical industry. There are models for home use priced in the $500-$1,200 range. Could these devices be used for wort aeration in place of buying the red welding bottles at home improvement stores or the medical-grade bottles?
A The imagination of the homebrewer never ceases to amaze me. Using an oxygen concentrator to produce oxygen for wort aeration certainly is a creative way to tackle this particular brewing process. I must admit that I was not sure how these devices function. My guess was that the oxygen concentrator uses a membrane filter to separate nitrogen from oxygen, basically the opposite of how nitrogen generators operate, and did some reading to check my guess.
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The DIY In-Line Oxygenator As homebrewers, we have control over many of the physical processes used to make our beer. It's been known for some time that after boiling (and then chilling the wort) it is highly beneficial for the yeast to be pitched to a well aerated/oxygenated media. The fermentation life cycle (and ultimately the beer quality) will benefit in the following ways.
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Sapwood Cellars' Western Shore clone Our take on a West Coast IPA, through the lens of hazy IPA brewers. Drier and more bitter, but not quite as dry and bitter as the classics. Strata® is a relatively new variety that, like Simcoe®, has a range of aromatics from fruity to dank.
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.017
IBU = 80+ SRM = 4 ABV = 7.1%
Ingredients
12.5 lbs. (5.7 kg) Rahr Standard 2-row malt
0.75 lb. (0.34 kg) BestMalz chit malt
0.75 lb. (0.34 kg) dextrose
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BBQ with Beer: Tips from the pros Give me some barbecue and a beer and I've got an ideal dinner on a warm summer evening. However, beer isn't just good to wash down those steak tips, grilled fish, or smoked brisket; it can also be an excellent source of flavor in the recipe. From sauces to bastes and marinades, beer adds a whole new range of complexity to smoked or grilled meats and vegetables. Get tips on how to incorporate your own homebrew into your BBQ from two chefs who aren't just blowing smoke.
Read more | | Ask Mr. Wizard
American Beers and Prohibition Q I know American beers are lighter today than before Prohibition, but are there records of the recipes used before all these changes? I look at labels on some of the bottles in my collection and see that some breweries claim to be more than 100 years old. I just wonder how much better the beer might have been, say when Pabst was first started in 1844.
A Beer history is usually a subject I avoid, because my view of beer history is not in line with the mainstream, romanticized views of brewing in the old days. But this is one of those questions that really is hard not to respond to, so here it goes. For starters, Prohibition caused tremendous financial hardship for the domestic beer industry, but Prohibition didn't force brewers to brew light beers. There are many pre-Prohibition recipes floating about, and the differences between beer recipes of that era and beer recipes today are really not that great.
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Toolbox Pump Cooling your wort in a timely matter could make the difference between a crisp, hoppy ale or a sour, infected mess. I'm sure a lot of brewers can remember a time when they had to lug a near-boiling pot of almost beer into their sink or bath tub and add what seemed like endless bags of ice into the tub to cool their wort. After doing this myself I knew there had to be a better way and that's when I decided to invest in a plate chiller and a pump.
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