| Tree House Brewing Company: Julius clone recipe [Free] is bursting with American hops filled with mango, passionfruit, and citrus. While the recipe for The Alchemist: Focal Banger has been known to change over the years, the Citra®/Mosaic® hop combo has been one thing that hasn't changed. Get our The Alchemist: Focal Banger clone recipe [Digital Members]. | | | Mr. Wizard offers ideas for adding body [Free] to your Stout and advises on when to replace silicone hosing [Digital Members]. | | | Finally, add this chest freezer to kegerator [Digital Members] conversion or counterflow wort chiller [Free] to your project wishlist. | | Cheers!
Brad Ring
Publisher | | | Read & Brew: Free Content For All | | | Recipe
Tree House Brewing Company: Julius clone This "New England style" IPA is bursting with American hops filled with mango, passionfruit, and citrus.
(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.014
IBU = 75 SRM = 8 ABV = 6.5%
Ingredients
11 lbs. (5 kg) UK pale ale malt
1 lb. (0.45 kg) oat malt
5 oz. (142 g) honey malt
5 oz. (142 g) Carapils® malt
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Hit Your Target Gravity When your neighborhood pub stops serving your favorite English bitter, what can you do? Make your own, of course. Homebrewers thrive on the challenge of recreating the round malts and bracing hops of popular beer styles. Armed with a hydrometer, experienced homebrewers can construct a beer from the ground up, starting with specific gravity.
Read more | | Ask Mr Wizard
Adding Body Q How do I add body to my stout? My stout has good aroma and flavor but it seems thin. Is there a way to add more body to it?
A The old thin-bodied stout is definitely one of the more frustrating flaws for this particular style. From what I have observed, this flaw is often associated with stouts that are brewed in an attempt to mimic the famed dry stouts of Ireland like Guinness, Murphy's and Beamish. These draught stouts all are dispensed using nitrogen and much of the body is directly related to the method of dispense. Take away the nitrogen dispense methods and the result is a thinner-bodied dark ale with the alcohol content of a light lager.
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Build a Counterflow Wort Chiller As homebrewers we all want to cool our wort quickly after the boil. Wort needs to be cooled to a temperature at which the yeast can be safely pitched. Quick cooling also helps with cold break formation and — when some very light base malts are used — helps minimize the production of dimethyl sulfide (DMS), a molecule that lends a cooked corn odor to beer. In addition, moving the wort quickly through the 160–120 °F (71–49 ºC) range ensures that contaminating organisms have a smaller chance to gain a foothold at these temperatures that are favorable to their growth.
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Brew Better. Try Membership, Free!* | | | Recipe
The Alchemist: Focal Banger clone While the recipe for Focal Banger has been known to change over the years, the Citra®/Mosaic® hop combo has been one thing that hasn't changed. Pilsner malt has been known to be part of the grain bill, so feel free to substitute in some for the Pearl malt.
(5 gallons/19 L, all-grain)
OG = 1.063 FG = 1.012
IBU = 80 SRM = 5 ABV = 7%
Ingredients
12 lbs. (4.3 kg) Thomas Fawcett Pearl malt
1.2 lbs. (0.54 kg) corn sugar (15 min.)
4 mL HopShot™ (60 min.)
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Points Off? Defining gravity and why it matters Many homebrewers are number-obsessed types who get panicky when the numbers they predict don't come to fruition. This nervous numerically driven condition is exacerbated by the comforting presence of equations that promise us certitude where there really isn't much. The endless swirling demands and interactions of biology, agriculture, and organic chemistry means that short of Croesusian-level expenditures in locking in our starting conditions, we're rudderless fools lucky that the wind usually blows us home.
Read more | | Ask Mr. Wizard
Silicone hosing lifespan Q How many times can you reasonably use flexible silicone hose, the kind most homebrewers use for siphoning? I tend to start with a new hose, use it to rack cooled wort or green beer five to ten times, then convert the hose to fermentation blow-off tubes. After one use as a blow-off tube, the sucker is pretty well stained and I throw it away. Am I overusing my hoses? If not, how can I squeeze more use from them? Would high temperatures (from hot wort) running through the hose impart any off-flavors? Also, what effects does alcohol have on stainless steel? I always wipe down my equipment before and after I brew to ensure sterility. I was wondering if this practice is potentially harmful to my equipment. Thanks for the help.
A The hoses used in homebrewing are similar to the hoses used in beverage and food-processing plants, except the industrial-grade hoses are reinforced to increase their pressure rating and usually covered by a durable protective outer covering to increase ruggedness in a plant environment. At first glance, a commercial-quality brewery hose looks like a completely different beast than the typical homebrew hose. But if you strip all the covering off of many commercial hoses, you will find an inside liner that is made of silicone just like your homebrew hose.
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Chest Freezer to Kegerator (Keezer Collar Build) When I returned to homebrewing in 2008 after a several year-long hiatus, I quickly tired of bottling beer on the kitchen floor. Wha t was once no big deal had became a pain in my backside, literally, and I quickly began looking for kegging solutions. Finding several successful freezerconversion projects on the web convinced me that the method does indeed work — e.g. running a freezer at refrigerator temperatures.
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