A great Guinness Draught clone recipe, fining beer techniques and more

Plus: Mr. Wizard on oxidation speed, DIY in-line oxygenator and more

Find Recipes Start your free trial Brew Day Bulletin Dear Homebrewer, The key to making a great Guinness Draught clone [Free] is using roasted unmalted barley (or black barley) with a color rating around 500 °L. Trillium Brewing Company: Fort Point Pale Ale clone [Digital Members] features layers of hops-derived aromas, flavors of citrus zest and tropical fruit with a dry finish. Learn to master these techniques for fining beer [Free] and capturing CO2 during fermentation [Digital Members]. Mr. Wizard explains a simple trial to gauge the speed of oxidation [Free] and methods to minimize diacetyl in lagers [Digital Members]. Cheers! Brad Ring Publisher Read & Brew: Free Content For All Recipe Guinness Draught clone Guinness Draught, the kind found in widget cans or bottles, is an Irish dry stout. Guinness has a sharper roast character and more hop bitterness than Murphy's. The key to making a great clone is using roasted unmalted barley (or black barley) with a color rating around 500 °L. (5 gallons/19 L, all-grain) OG = 1.038 FG = 1.006 IBU = 45 SRM = 36 ABV = 4.2% Ingredients 5 lbs. (2.3 kg) English 2-row pale ale malt 2.5 lbs. (1.1 kg) flaked barley 1 lb. (0.45 kg) roasted barley (500 °L) 12 AAU East Kent Goldings hops (60 min) (2.4 oz./68 g of 5% alpha acids) Read more Register by this Friday, Feb. 19 to Receive Lab Kit for Yeast Techniques & Lab Skills Online Boot Camp This is the final week to register for Dr. Chris White and Kara Taylor's upcoming Yeast Techniques & Lab Skills Online Workshop to receive a Yeast Lab Kit in time for the March 5 boot camp. Don't miss out on this unique interactive chance to learn about yeast. Article Fining Beer Techniques Historically speaking, clear beer is a recent invention. For most of its history, beer was a dark, cloudy beverage. In British pubs in the 1100s, patrons would pass around an earthenware bowl with lines marked on the inside. Each patron would "take it down a peg" for a penny and pass the bowl on. In those dark, smoky pubs the appearance of beer was basically irrelevant. Read more Ask Mr Wizard Trying to Gauge the Speed of Oxidation Q While reading an article in a recent issue of BYO I was left with a question about how long it takes oxygen to cause oxidation. I know it depends on temperature, but give me some ranges. For example, when packaging bottle-conditioned beer there is some oxygen exposure but the yeast rapidly consume any oxygen they can. Is the beer oxidized before the yeast can act or does the yeast consume the oxygen before the undesired reactions have time to take place? I cold crash my beer (with a CO2 source for suckback) and bottle while still quite cold (40–45 °F/4–7 °C). This would presumably slow any oxidation reactions but it also slows the yeast metabolism. Which one wins the race as the bottled beer warms up or does it affect both equally? A This is a terrific question and is well suited for a terrifically short answer. Beer oxidation can occur shockingly fast, especially if a beer is the sort to easily show off oxidized aromas.    Read More Project The DIY In-Line Oxygenator As homebrewers, we have control over many of the physical processes used to make our beer. It's been known for some time that after boiling (and then chilling the wort) it is highly beneficial for the yeast to be pitched to a well aerated/oxygenated media. The fermentation life cycle (and ultimately the beer quality) will benefit in the following ways. 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 Trillium Brewing Company: Fort Point Pale Ale clone Trillium's website describes this beer as, "Layers of hops-derived aromas and flavors of citrus zest and tropical fruit rest on a pleasing malt backbone. Dangerously drinkable with a dry finish and soft mouthfeel from wheat. Our year round hoppy pale ale culminates in a restrained bitterness and dry finish." (5 gallons/19 L, all-grain) OG = 1.060   FG = 1.013 IBU = 45   SRM = 5   ABV = 6.6% Ingredients 10 lbs. (4.3 kg) 2-row pale malt 1.5 lbs. (0.68 kg) wheat malt 12 oz. (0.34 kg) dextrine malt   Read more Article Under Pressure: Capturing CO2 during Fermentation There are some who say that a beer whose entire fermenting and aging life is maintained at positive pressure — around 15 psi —tastes much better. Dr. Chris White of White Labs believes that not only pro brewers, but homebrewers can benefit from pressure during fermentation. Read more Ask Mr. Wizard Minimizing diacetyl in lagers Q I have just started brewing lager beers, but have had problems with my first batches. The problem is the production of diacetyl. I just can't seem to get rid of it. I believe that I am following good lagering technique, but my beer tastes like a butterscotch sundae. Here is what I am doing: After wort production, 5 gallons (19 L) total, I am chilling the wort to 52 ºF (11 ºC) overnight. I then pitch a 2-quart (~2-L) slurry of yeast, the strain is Wyeast 2007 Pilsen Lager Yeast. I ferment for two weeks at 52 ºF (11 ºC), then raise the temperature to 60 ºF (16 ºC) for three to four days to finish the fermentation. I chill the beer down to 32 ºF (0 ºC) at a rate of 4 ºF (~2 ºC) per day. I rack the beer to a keg for final lagering and lager at 32 ºF (0 ºC) for four weeks. The problem is that I cannot taste the diacetyl in the green beer, I can only detect it after the lagering period. I am trying to salvage this batch by depressurizing the keg, pitching a fresh slurry with a little extra corn sugar to feed the yeast as a makeshift kraüsening method, then refermenting at 60 ºF (16 ºC) for a couple of weeks and relagering. I am fairly experienced with sanitation, but I cannot completely rule out contamination without a microscope. I have produced many good ales with no contamination in the past. Is there any hope or am I an ale drinker for the rest of my days? A The first thing that comes to mind when contemplating diacetyl problems is yeast strain. I have not personally used Wyeast 2007 Pilsen Lager Yeast, but after reading its description and learning that it is not highly flocculent, I don't believe this yeast is prone to diacetyl-laden beers.   Read more Project From Ice Box to Jockey Box Crafting beer is more than just a hobby, it is a life style. For some, it is a profession, for others a dream for something bigger, a dream to take their passion to the next level. Nonetheless, we all share the same love and desire to create a beer that people, including ourselves, fall in love with. A beer that pours our story and displays our adventurous character; in hopes that the long path of dedication and hard work shows its true color in the first pour, the first sniff, and finally the first sip. You look into the face of judgment. They look up from their pint with a euphoric smirk on their face as they pronounce, "Wow, that is a damn good beer!" 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 © 2021 Brew Your Own, All rights reserved. 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