We accidentally sent out the wrong newsletter introduction last week. But that just meant you got a preview of this week's content, including this Candy Cap Mushroom Imperial Stout recipe and our guide to brewing with oats.
If you missed last week's Brew Day Bulletin, including our Guinness Draught clone recipe, you can check it out here. | | Cheers!
Brad Ring
Publisher | | | Read & Brew: Free Content For All | | | Recipe
Candy Cap Mushroom Imperial Stout Candy cap mushrooms impart a distinct flavor and aroma of maple syrup, but unlike syrup those qualities are not lost in fermentation. A little goes a long way with these mushrooms.
(5 gallons/19 L, all-grain)
OG = 1.084 FG = 1.021
IBU = 60 SRM = 41 ABV = 8.2%
Ingredients13 lbs. (5.9 kg) 2-row malt
1 lb. (0.45 kg) brown malt
1 lb. (0.45 kg) flaked oats
1 lb. (0.45 kg) Carafa® III malt
Read more | | Article
Brewing With Oats Oats have a long tradition as a specialty ingredient in beer, although few breweries made much ado about oats outside of oatmeal stouts until the last several years. But the surge of popularity of oats in the craft brewing world, starting with stouts and then exploding with hazy IPAs, has made oats a staple in many homebrewers' grain bins. There are certain qualities to oats that make them distinct from the more "traditional" cereal brewing grains, namely wheat and barley.
Read more | | Ask Mr Wizard
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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Build These 4 Tap Handle Designs Homebrewers are notorious for demonstrating that if there is an ingredient that can be ingested, it can be used in brewing beer. Well, a different take on that line of thinking is if there is an object that is the right size, you can make a tap handle out of it. Whether it's an old trophy from Little League baseball, a piece of driftwood that washed up on the beach, or emptied yeast vials — as long as you can attach a threaded insert to it and it fits, it can be displayed on top of your kegerator to help dispense homebrew.
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Maple Ave Breakfast Stout Sorry, no syrup here, but it's still a mighty tasty beer anytime of day!(5 gallons/19 L, all-grain)
(5 gallons/19 L, all-grain)
OG = 1.069 FG = 1.012
IBU = 41 SRM = 39 ABV = 7.4%
Ingredients
8.8 lbs. (4 kg) Maris Otter 2-row pale malt
1.24 lbs. (0.6 kg) toasted flaked oats (I used Quaker Traditional)
0.83 lbs. (376 g) roasted barley Read more | | Article
Brewing with Mushrooms If you want to give someone a lesson in the primary modalities of taste — sweet, bitter, sour, salty, and savory — there's perhaps no easier place to start than with craft beer. Indeed, over the past few decades, what else has served to revive the merits of bitterness like West Coast IPA? Sweetness? That's easy to find too, of course. Sour?
Read more | | Ask Mr. Wizard
Is There Any Harm Milling Twice? Q I recently ordered ingredients from a well-known, online supplier. Despite specifying all grains be shipped unmilled, the base malts arrived milled, and the specialty malts unmilled. Rather than delay my brew day, I decided to proceed. I weighed out all of my grains and adjuncts and ran the whole batch through my mill. I had no problem with the mash, hit all of my target temperatures, volumes and gravities, and the batch is busy fermenting as I write. What is the impact of running base grains through a mill twice and is it wise to mill flaked barley and corn?
A To mill once, or to mill twice? That is the question — but why shall a brewer mill at all? Brewers mill malted barley for two purposes, extract yield and husk preservation, and these purposes are opposed in terms of process optimization. Extract yield, measured by comparing wort density and volume to malt weight, increases as grist particle sizes decrease. In a lab setting, malt extract is measured on coarsely milled and finely milled malt samples, and the difference between the two values is one of many indices of malt modification.
Read more | | Project
Build a Mash Paddle If you are an all-grain brewer, or if you do larger partial-mash batches, a mash paddle (or some equivalent) is a critical piece of brewing equipment to ensure that any "dough balls" (dry spots in the mash) are busted apart, that the mash temp is evenly distributed throughout the mash tun, and to generally just keep things stirred up.
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