Springdale Beer Co. & Brewport Brewing Co.'s Brow Brau clone recipe and more

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Find Recipes Start your free trial Brew Day Bulletin Dear Homebrewer, Springdale Beer Co. & Brewport Brewing Co.'s Brow Brau clone recipe [Free] is smooth with good palate fullness and just a hint of bitterness from the hops and black malt, all backed up by the characteristic nutty, caramel, even vanilla-like flavors from the brown malt.  Beachwood Brewing Co.'s Wholly Smoke Robust Smoked Porter clone [Digital Members] incorporates a blend of smoked malts to create a rich and and complex smoky robust porter.  Master the brewing fundamentals with our guide to understanding brewing ingredients [Free]. Go behind the scenes of two historic porters [Digital Members] from Brewport Brewing Co. in Bridgeport, Connecticut and Jack's Abby Brewing in Framingham, Massachusetts. Mr. Wizard explains best practices for steam sanitation [Free] and troubleshoots problems arising from reusing yeast [Digital Members]. Cheers! Brad Ring Publisher Read & Brew: Free Content For All Recipe Springdale Beer Co. & Brewport Brewing Co.'s Brow Brau clone This recipe may be best described as a modern brown porter that reflects the character of English porters 200 years ago. The resulting beer is smooth with good palate fullness and just a hint of bitterness from the hops and black malt, all backed up by the characteristic nutty, caramel, even vanilla-like flavors from the brown malt. (5 gallons/19 L, all-grain) OG = 1.049   FG = 1.017 IBU = 25  SRM = 25  ABV = 4.1% Ingredients 8 lbs. (3.6 kg) Crisp Maris Otter pale malt 2 lbs. (0.91 kg) Crisp brown malt 0.3 lb. (0.14 kg) Crisp black malt 6.6 AAU East Kent Golding hops (60 min.) (1.3 oz./37 g at 5.1% alpha acids) Read more Article Understanding Brewing Ingredients I was making pancakes one day with a box of Bisquick mix and noticed that there are a bunch of recipes on the back for things you can make with Bisquick. In addition to pancakes, there are recipes for shortcakes, dumplings, biscuits, and waffles to name just a few. The ingredients listed for these recipes include common baking ingredients like eggs, sugar, vanilla, butter, and milk. Read more Ask Mr Wizard Steam sanitation Q I use a half barrel, with the center tube removed, for a fermenter. I like to fill the keg completely with water and then boil it for twenty minutes to sanitize it. Do I need to fill the keg completely with water, or can I boil a partially filled keg, letting the steam sanitize the rest of the surfaces? Which way would be more efficient or effective? A Heat, especially moist heat, is an excellent way to sanitize and even sterilize brewing equipment. If you partially fill your keg with water, bring it to a boil and restrict the flow of steam out of the kettle you will indeed be steam sterilizing the surfaces above the water level. An easy way to create a little back pressure in your keg would be to insert a rubber stopper with a very small hole drilled through the middle into the hole in the top of your keg. This restriction will build a small pressure in the keg and help to vent air from the keg and create a head space full of steam. Twenty minutes is a common set point in heat sanitation techniques.   Read More Online Brewing Workshops Taught by Experts Don't miss six upcoming live and interactive online workshops on All-Grain Brewing, Yeast Lab Skills, Brewing Water, Recipe Formulations, Brewery Financials, and Homebrew Experiments. Project Counterpressure Bottle Filler Kegging is convenient. it eliminates the bottling process, and cuts out days of carbonating time. When you bring a keg to a friend's house, however, you're bringing a lot of beer. The more beer you bring, the more beer the friends drink. You may never get a full glass for yourself. These are the times that call for bottles. 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 Beachwood Brewing Co.'s Wholly Smoke Robust Smoked Porter clone Wholly Smoke incorporates a blend of smoked malts to create a rich and complex smoky robust porter. Due to the high percentage of smoked malts this beer is not easily replicated using malt extract. (5 gallons/19 L, all-grain) OG = 1.071  FG = 1.016 IBU = 36  SRM = 48  ABV = 7.2% Ingredients 4.8 lbs. (2.2 kg) Weyermann rauchmalt  4.5 lbs. (2 kg) Maris Otter pale ale malt 1.25 lbs. (0.57 kg) Briess cherrywood smoked malt   Read more Article A Tale of Two Historic Porters I have recently been a part of brewing two historic porters on a commercial scale. The first was a re-creation of a specific historical brew at Brewport Brewing Co. in Bridgeport, Connecticut. The second was a modern creation at Springdale, the ale department of Jack's Abby Brewing in Framingham, Massachusetts that was along the lines of what might have been brewed in England two centuries ago. The two brews illustrate how porters have evolved over the years from the early days in England to what we now think of when we brew a porter. Read more Ask Mr. Wizard Problems Arising From Reusing Yeast Q I have been having an issue with my fermentations when reusing yeast after rinsing. I am not sure if it is sanitation since it only has happened when using 3rd–4th generation rinsed yeast. The yeast in these cases dries out the beer (FG = 1.006 instead of my usual 1.014–1.016) and the beer is not as hazy as is typical (NEIPA). the beer is yeasty with some notes of oxidation. It was a standard infusion Mash at 67 °C (153 °F) and fermentation temperature was 18–20 °C (65–68 °F). Oxygenation rate was 2.5–3 L (2.6–3.2 qts.) per minute for 1 minute and I do it directly with a ½-in. hose (I know that's risky but I always perform it the same way). I read an article at Byo.com about wort over-oxygenation when using harvested yeast. What could I do to avoid these issues? A Troubleshooting issues with harvested and washed yeast is difficult without having more information, but you have provided lots of good discussion points. In your case, you are taking yeast from NEIPA fermentations, rinsing/washing your yeast presumably with water, and re-pitching. And your major problems are increased attenuation and less haze, but you are also thinking you may have some oxidized beer flavors.   Read more Project Inline Refractometer: Getting real-time density readings The idea of this project was to measure the Brix of a wort inline during recirculations and transfer during the various processes of a brew day. For example it could be used as part of the sparging process, so that the sparge can be stopped when the standard gravity (SG) approaches 1.008 (2.1 °Brix) to prevent the extraction of tannins. I can measure the mash's first running's to be able to see if the conversion efficiency was higher or lower than expected. Additionally, the principle could also be utilized during fermentation assuming appropriate formulae are utilized to account for the presence of alcohol. That one is still in theoretical phase though. Read more *Free Trial Terms and Conditions: 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? 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