Adjuncts explained, Clermont Scottish Ale recipe and more

Plus recipes for Condoleeza Lager, Older but Wiser Rice Beer, Sorghum Porter, and more

Find Recipes Start your free trial Brew Day Bulletin Dear Homebrewer, Adjuncts play a role in some of the world's great beer styles. Read Adjuncts Explained [Free] for homebrewers, then browse the adjunct recipe file for recipes like Condoleeza Lager, Older but Wiser Rice Beer, and Sorghum Porter [Free]. If you consider yourself an excellent judge of homebrew, make it official: become a homebrew judge [Digital Members]. This Clermont Scottish Ale recipe [Free] is named after the Clermont Sportsmen Club in the mountains of Clermont, Pennsylvania. A Stroll by the Wandle [Digital Members] is based on pro tips from the head brewer at Sambrook's Brewery, London. Mr. Wizard answers reader questions on using welding oxygen canisters for wort aeration [Free] and mashing in an oven [Digital Members]. Don't miss these project plans for a portable keg cooler [Digital Members] and wooden two-tier brew stand [Free]. Cheers! Brad Ring Publisher Read & Brew: Free Content For All Recipe Clermont Scottish Ale This Scottish beer is named after the Clermont Sportsmen Club, of which I am a member. The club is located in the mountains of Clermont, Pennsylvania. (5 gallons/19 L, all-grain) OG = 1.037  FG = 1.008 IBU = 23  SRM = 12  ABV = 3.8% Ingredients 2 lbs. (0.91 kg) Pilsner malt 5 lbs. (2.3 kg) British pale ale malt 1 lb. (0.45 kg) flaked wheat 0.5 lb. (0.23 kg) crystal malt (120° L) alpha acids) Read more Don't Miss John Palmer's Brewing Water Online Boot Camp This Friday! You can still register for John's live online workshop taking place this Friday from 1 pm to 6 pm Eastern. The sessions will be recorded so you can still regsiter and learn form video playbacks even if you can't join us live. Article Adjuncts Explained It is fashionable among homebrewers to dismiss adjuncts as unworthy ingredients in beer. They often cite the German "Reinheitsgebot," a purity law promulgated in 1516 that allowed only the use of water, malted barley and hops. Yet adjuncts are viewed differently around the world. Köln and Brussels are both world-famous brewing centers. Although located within 165 miles of each other, the brewing philosophies of these cities are light years apart.  Read more Ask Mr Wizard Are welding oxygen canisters safe to use for wort aeration? Q A few batches ago I switched from using my aquarium pump aeration method to pure oxygen. Thirty seconds with pure oxygen versus 30 minutes with the aquarium pump has been a welcome time saver. I am using a stainless steel wand with an air stone connected to a red 1.4 oz. metal canister of welding oxygen I purchased at a hardware store. In my research before going to this pure oxygen system, I found very little information about the safety of using these welding oxygen canisters. I found one posting on the Web saying that using this, "non food grade," oxygen is safe because concentrated oxygen kills any possible contamination. Could you tell me if these welding oxygen canisters are safe to use for wort aeration and/or is there a better alternative for pure oxygen? A The short answer to your question is that welding grade oxygen is probably OK for homebrewing. I know that the only difference between medical grade and welding grade oxygen at my local industrial gas supply is the container the gas goes in. Medical grade oxygen must go into containers that are only used for that grade and there are probably some special inspections and filling procedures used for the medical grade stuff.   Read More Project Wooden Two-Tier Brew Stand I have been brewing beer at home for about seven years, using equipment that has gotten progressively larger or more sophisticated. Last year, I wanted to make my brewing process more time efficient and get away from using crates, boxes, and my workbench to achieve the three tiers I needed for a gravity fed system. To help solve some of these problems I decided that I would upgrade to a larger kettle and build a two-tiered brew stand that, when placed next to my propane burner, becomes a true three-tier, gravity-fed brew stand with the hot liquor cooler on the highest tier and the mash tun on the middle tier. 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 A Stroll by the Wandle This recipe is inspired by the wonderful time I had visiting Sambrook's Brewery in London to meet with the London Amateur Brewers club. I based this recipe on information Head Brewer Sean Knight shared with me about their Wandle ale. (5 gallons/19 L, all-grain) OG = 1.039  FG = 1.010 IBU = 28  SRM = 11  ABV = 3.8% Ingredients 7.5 lbs. (3.4 kg) English pale malt 6.4 oz. (180 g) English crystal malt (150 °L) 5.4 AAU Boadicea hops (60 min.) (0.6 oz./18 g at 9% alpha acids)   Read more Article Become a Homebrew Judge On the wall of the homebrew shop where I work, we have a sign reading: "We will gladly taste and critique samples of your homebrew." In the beginning many of our customers figured this was a plea for free beer. Not so, we told them. We're trained professionals, but do try this at home! Read more Ask Mr. Wizard Can I mash in an oven? Q Here's something I have been pondering: Would it be possible to mix your grains with cold water, then put them in the oven at 150 °F and leave it overnight? A friend of mine did this and it didn't convert. Do you have an idea why not? Also, is it possible to get too much tannin out of the husk with this method? If it goes from 100 to 150 °F in a period of say, eight hours, wouldn't all the temperature breaks be covered, to make a complete mash? A The oven-mash method can be effective. A very slow increase from 100° to 150° F will give all mash enzymes an opportunity to convert the starches in malted barley into fermentable sugars. But the problem with such a long, slow temperature increase is that the wort may turn out to be too fermentable and will result in a very dry beer. This is how some commercial brewers produce light and dry beers. For example, Anheuser-Busch uses a very long rest (about 3 hours) at around 140° F to make Bud Light.   Read more Project Build a Portable Keg Cooler My family and I go camping every summer with a group of friends in New Braunfels, Texas during Memorial and Labor Day weekends. A couple of years ago, one of my friends' brothers found out that I homebrewed and he kept asking me when I was going to bring some of my beer so he could try it out. I told him that I don't like to bottle but I would bring a keg on our next trip as long as he kept it iced down. I took a typical 5-gallon (19-L) Corny keg on Labor Day 2014 and we laid it horizontal in a 90-quart (85-L) ice chest packed with ice. 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. 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? You can update your preferences or unsubscribe from this list.