| Modern cidermakers looking for new methods are dry hopping cider [Free]. Read about their process, then try this Dry-Hopped Hard Cider recipe [Free]. | | | Mr. Wizard branches out beyond beer: read his guide to making kimchi [Digital Members]. In his troubleshooting column, he takes on lagering with airlocks [Free] and the mix of science, practice, and opinion in measuring IBUs [Digital Members]. | | | Boulevard Brewing Co.'s Tank 7 clone [Free] is a terrific example of a modern saison, and don't miss Gordon Strong's Flanders Red recipe [Digital Members]. | | | This week's projects include plans to build an indoor/outdoor brewery [Free] and to keep your mash tun insulated [Digital Members]. | | Cheers!
Brad Ring
Publisher | | | Read & Brew: Free Content For All | | | Recipe
Boulevard Brewing Co.'s Tank 7 clone Tank 7 has become one of Boulevard's most recognized brands and a terrific example of a modern saison. The recipe got its start as a riff on Saison, a brand in the Smokestack Series, when Pauwels was working on Saison Brett. The Smokestack Saison recipe was tweaked to boost the strength from 7.5% to 8.5% ABV and the beer was dry-hopped with Amarillo® hops, which were relatively new at the time. The brewers were tasting the base for Saison Brett from Fermenter #7, coincidentally a 300-barrel Mueller fermenter built in Springfield, Missouri by the author's former employer, and really dug what they were tasting. The "clean version" of Saison Brett (essentially Tank 7 bottle-conditioned with Brett and other conditioning yeast) became Tank 7 and the rest is history.
(5 gallons/19 L, all-grain)
OG = 1.071 FG = 1.007
IBU = 38 SRM = 4 ABV = 8.5%
Ingredients
9.25 lbs. (4.2 kg) North American 2-row Pilsner malt
2.5 lbs. (1.13 kg) North American white wheat malt
1.5 lbs. (680 g) invert sugar
1.8 AAU Magnum hops (first wort hop) (0.15 oz./4 g at 12% alpha acids)
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Hopped Cider To paraphrase William Shakespeare, who probably quaffed his fair share of hard cider: "To hop, or not to hop, that is the question?" At least, that's the going question for modern cidermakers looking for new methods of enhancing their ciders, while simultaneously attempting to attract craft beer drinkers to the cider fold.
Read more | | Ask Mr Wizard
Lagering with Airlocks Q When cold crashing or lagering beer from a relatively warmer temperature to a colder one, negative pressure of condensed air in the headspace can draw in liquid and air through the airlock or blow-off tube. Is this a concern, and how can it best be avoided?
A I do think the scenario you describe where liquid and/or foam from an airlock is sucked into beer when cooling is a very real concern. Fortunately there are a few things that can be done to prevent this from occurring. If your beer resides in a container with a fairly narrow opening like a carboy with no pressure rating you can equip the neck of your container with a filter for the air that is pulled into the headspace as the contents of your fermenter cool.
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The Indoor/Outdoor Brewery Like so many homebrewers, I started off several years ago by brewing 5-gallon (19-L) extract batches in my kitchen. When it was time to step up to all-grain brewing and 10-gallon (38-L) batches, I was faced with several options: 1) I could set up a brewery in my filthy, too hot/too cold garage with no plumbing, 2) I could drag everything out to my yard and back inside again and be completely at the mercy of the elements, or 3) I could set up a full brewery in my basement.
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Gordon Strong's Flanders Red (5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.010
IBU = 16 SRM = 17 ABV = 5.3%
7 lbs. (3.2 kg) Vienna malt
2 lbs. (0.91 kg) flaked maize
12 oz. (340 g) dark Munich malt (9 °L)
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Kimchi The year 2020 has surely been the most unusual year for nearly everyone. That basic statement needs no further elaboration as we all have had our fair share of strife in 2020. But with bad comes good, and the silver lining of the dark cloud that has lingered over this year has been a renewed interest in great homemade foods, especially fermented foods. And within the niche of fermented food, wild fermentations have popped up in homes across the country. Two umbrellas capturing much of the buzz about this topic are sourdough breads and kimchi.
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.
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Keep Your Mash Tun Insulated I entered all-grain homebrewing the way many of us do: I found the simplest and most affordable method that worked. For me, this was a combination of a large pot on the stove and a grain bag for easy infusion mashing and batch sparging. Using a single pot for the mash and the boil reduces your initial equipment costs and removes the need to transfer liquids between vessels, but keeping your mash temperature constant in a bare metal pot can be a challenge. This is especially true when you're brewing small batches, because you don't have the thermal mass of a large volume of water.
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