| It's not too late to brew that big beer for winter; the barleywine, imperial stout, doppelbock, or Belgian quad you've dreamed of. Learn how in Big Beers, Done Right [Free]. Then, four American masters of brewing doppelbocks answered ten questions homebrewers may have [Digital Members] when approaching this style. | | | Alem Bier's Muscat Brett Saison clone [Free] is a saison with Brettanomyces from Alem Bier in Flores da Cunha, Brazil and incorporates local Muscat grapes. | | | When brewing Brown's Brewing Co.'s Cherry Razz clone [Digital Members], be sure to use tart cherries, not sweet cherries. Any amount of sweet cherries tastes like cough syrup after the sugar has fermented out. | | | This simple DIY project will let you run your flames on a simple switch [Digital Members], and this trap door keezer project [Free] is a reader favorite. | | | Mr. Wizard explains how brewing process differs between homebrew and brewpub [Free]. Next, he discusses why decoction mashing solves some very practical problems [Digital Members] for homebrewers who have unheated mash tuns and want to conduct multi-temperature mashes from time-to-time. | | Cheers!
Brad Ring
Publisher | | | Read & Brew: Free Content For All | | | Recipe
Alem Bier's Muscat Brett Saison clone This saison with Brettanomyces from Alem Bier in Flores da Cunha, Brazil incorporates local Muscat grapes.
(5 gallons/19 L, all-grain)
OG = 1.056 FG = 1.007
IBU = 13 SRM = 3 ABV = 6.8%
Ingredients
11.5 lbs. (5.2 kg) Pilsner malt
7 AAU Magnum hops (60 min.) (0.7 oz./20 g at 10% alpha acids)
1.25 gallons (5 L) Muscat grape must
French oak, medium toast
Bio4 Saison and LevTeck B1 (Brettanomyces blend), or Wyeast 3711 (French Saison) and White Labs WLP650 (Brettanomyces bruxellensis), or The Yeast Bay WLP4636 (Saison/Brettanomyces Blend II)
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Big Beers, Done Right It's not too late to brew that big beer for winter; the barleywine, imperial stout, doppelbock, or Belgian quad you've dreamed of. If you play your cards right, you should have plenty of time to get one or more out for the season. Many brewers consider these some of the harder styles to brew, but they don't need to be. So let's run through some basics of brewing big beers to get a beer you're proud to sip all winter long.
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. Wet milling can be performed more than one way, but most wet mills these days have a steeping tank above the mill where malt is sprayed with water to increase the moisture content of the husk. After the malt passes through a single set of rolls it is hydrated with mash water and the mash is then pumped directly to the mash mixer. Many breweries use adjuncts like rice and corn and these are often milled using special mills.
Read More | | Project
The Trap Door Keezer As most beginning homebrewers do, I first bottled my homebrew in saved 12-oz. longnecks. After a few batches under my belt I found bottling was a hassle, and I really wanted a beer refrigerator with taps at my newly-built bar. The quest began for the perfect beer fridge/kegerator. My wife thought that having a refrigerator with multiple taps through the door would not be a fitting addition to our family room, and I had to agree even though we already had a 14 cu. ft. (0.24 cu. m) fridge in the basement we could modify. Nixing the beer fridge, I turned to the homebrew forums where members highlighted their beer fridge/kegerator/keezer creations and discussed pros and cons.
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Brew Better. Try Membership, Free!* | | | Recipe
Brown's Brewing Co.'s Cherry Razz clone (5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.014
IBU = 15 SRM = 12 ABV = 6.6%
9 lbs. (4.08 kg) Pilsner malt
1.75 lbs. (0.79 kg) wheat malt
1.5 lbs. (0.68 kg) crystal malt (20 °L)
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Doppel Your Pleasure, Doppel Your Fun Doppelbock is often deemed one of the harder beer styles to brew well. First off, it's big and bready — the monks brewed it specifically for times of fasting to stave off hunger pangs. But it should not be cloying or overly sweet. This isn't supposed to be a dessert beer; the finish is meant to be smooth and crisp with toasted cracker malt character, although there are versions that lean more towards dried fruit and some sweetness. Secondly, it's a lager, which means strict temperature control should be applied to make sure fermentation proceeds slow and steady and brewers need to pitch a lot of yeast.
Read more | | Ask Mr. Wizard
Decocting While Recirculating? Q I'm about to delve into brewing dark lagers and I'm wondering if there have been any articles written on decoction mashes when you are using a Heat Exchange Recirculating Mash System (HERMS) or Recirculating Infusion Mash System (RIMS)? I've got a three-pump, all-electric heat, HERMS setup using a modified keg with a false bottom as the mash/lauter tun and am typically recirculating my mash continuously. I've never done a decoction mash and am not sure what the best way would be to pull a thick or thin decoction when I've been heating and recirculating the mash to get it to my first rest temperature. Is it feasible to pump the decoction to my boil pot and then back into my mash tun so I'm not handling hot liquids? Could I just pump liquid from the mash tun to the boil pot and add grains from the mash tun and then pump the mixture back into the mash tun after the decoction?
A Randy, this is an interesting question that I will address with a few different perspectives. The first is a short answer to your basic question; I don't know of any articles that address using a RIMS or HERMS brewing setup for decoction mashing. There are a few key reasons why doing this is not practical, and the leader of this list is that RIMS and HERMS designs are based on pumping wort, not mash. This simple fact really has two implications for even the most die-hard MacGyver brewers. Read more | | Project
Power Your Propane Burner: Run your flames on a simple switch As a homebrewer I am interested in the process of making beer, and of course the beer itself. However, as I came to realize, there is another aspect to the hobby that I wasn't fully aware of . . . all the cool hardware and gadgets that are available to us homebrewers. When I first started brewing, many of the kettles, pumps, hardware, and other gadgets were just not available.
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