Munich Dunkel recipe and more

Plus, proper cleaning and sanitation, calorie calculations, pro tips for late hopping, and more

Find Recipes Start your free trial Brew Day Bulletin Dear Homebrewer, This Munich Dunkel recipe [Free] is for a dark, clean, malty lager that goes great with oompah bands and Bavarian pretzels. For this Choctoberfest recipe [Digital Members] remember that cocoa and hot chocolate mix are not the same thing. Three pros renowned for their hoppy beers offer their best late hopping tips [Digital Members]. A proper cleaning and sanitation regime [Free] prevents spoilage as well as undesired flavors. Doing it right in the short term can means big savings in the long run. Build this DIY tap cleaning system [Free] to make cleaning your beverage lines easier. Mr. Wizard explains how to estimate the calories in your homebrew [Free] Pastry Stouts (or any other beer). Next, he discusses yeast propagation from a bottle [Digital Members], starting with the basics, then moving on to shortcuts.  This flow-through thermometer [Digital Members] will give you hands-free and real time feedback on the temperature of the wort as it leaves your counterflow chiller. Cheers! Brad Ring Publisher Read & Brew: Free Content For All Recipe Munich Dunkel In Munich they brew dunkel, which simply means "dark" in German. This recipe is for a dark, clean, malty lager that goes great with oompah bands and Bavarian pretzels. (5 gallons/19 L, extract with grains) OG = 1.053  FG = 1.013 IBU = 23  SRM = 16  ABV = 5.3% Ingredients 6.6 lbs. (3 kg) pale liquid malt extract or 5 lbs. 5 oz. (2.4 kg) light dried malt extract (DME) 1 lb. (0.45 kg) German crystal malt (40° L) 8 oz. (227 g) caramel Vienne malt (20° L) 4 oz. (113 g) chocolate malt Read more NanoCon goes online! Don't miss targeted live online brewing and business seminars to help you run or launch a successful small-scale craft brewery in these challenging times.  Article Proper Cleaning and Sanitation When it comes to homebrewing there are many elements that are essential to making your final beer turn out as expected: Fresh ingredients, sound techniques, and temperature control. But everything can easily fall apart if your equipment is not kept clean. A proper cleaning and sanitation regime prevents spoilage from unwelcome bacteria, yeasts, and mold as well as undesired flavors from old deposits. The process of cleaning and sanitizing can be time-consuming, however, doing it right in the short term can means big savings in the long run. Read more Ask Mr Wizard Counting Calories: Pastry Stouts Q I enjoy drinking beer, as in more than one at a time, and I also have been liking many of these so-called pastry stouts that have been popping up around the country. I do try to watch my waistline and am curious about the general method used to estimate calories in beer at home. A This is a fun question considering the source region; Empire Brewing in Syracuse and Cazanovia, NY has been brewing their Skinny Atlas Light since 1994 using water from Lake Skaneateles. Not sure that Chubby Atlas Choco Stout has the same ring to it! Calorie estimation of beer is easy if you know the alcohol and carbohydrate content of the beer in question. Alcohol contains 7 calories per gram and carbs contain 4 calories per gram.    Read More Project Tap Cleaning System For those who keg their beer, a necessary evil is cleaning your beverage lines routinely. On the homebrew level, the general rule of thumb I've followed is cleaning every 6-weeks or at the very least, in-between each keg that will be on tap. Leaving the lines and faucets dirty can result in off-flavors as well as increase foaming, making dispensing more difficult. Why destroy all the hard work put into the beer you are dispensing? 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 Choctoberfest I vant to drink your beer… (5 gallons/19 L, partial mash) OG = 1.068  FG = 1.018 IBU = 16  SRM = 8  ABV = 6.9% Ingredients 2 lbs. (0.91 kg) Pilsner malt 2 lbs. (0.91 kg) Munich malt 0.5 lb. (0.23 kg) Vienna malt 0.5 lb. (0.23 kg) Carapils malt 0.5 lb. (0.23 kg) crystal malt (60 °L) Read more Article Late Hopping: Tips from the Pros Hop additions have been pushed back later and later in the brewing process of hoppy beers as brewers look to maximize aroma and flavor. We asked three pro brewers renowned for their hoppy beers how they get the most out of their hops. Read more Ask Mr. Wizard Yeast Propagation From a Bottle Q If I am starting from commercial bottle dregs for yeast harvesting, Can I just pitch the dregs into a 3-L (3-qt.) starter at 1.035–1.040 that is well fed, oxygenated, and on a stir plate; or do I need to step through multiple stages to get to my target volume, like most of the literature out there tells me to? Why can't I just target making a single, end-point volume starter, and expect ~150 billion cells per liter as an outcome? A I love these two part questions that begin with great fundamentals and then segue into the meaning of life. You want to propagate yeast from bottles and are attracted to skipping the intermediate steps mentioned in just about every brewing text that covers yeast propagation. For the benefit of readers who are not up on these methods, I will briefly cover the basics of how a brewer with a basic home microbiology lab can propagate yeast from a bottle of beer. We need an example for this question and I am going to take the easy route and select a bottle of Sierra Nevada Pale Ale.   Read more Project Build a Flow-Through Thermometer So you've got a great new counterflow chiller to knock down your boiling wort to yeast pitching temperatures but you aren't sure how high of a cooling water flow rate you need to do the job? You need an in-line thermometer to give you hands-free and real time feedback on the temperature of the wort as it leaves the chiller. 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. You were subscribed to the newsletter from Brew Your Own Our mailing address is: Brew Your Own 5515 Main St Manchester Center, VT 05255 Add us to your address book Want to change how you receive these emails? You can update your preferences or unsubscribe from this list.