Brewery Ommegang: Witte clone recipe and more

Plus, brewing brothers from different mothers, making specialty grains, build a hop spider, and more

Find Recipes Start your free trial Brew Day Bulletin Dear Homebrewer, Need a happy homebrewing story? Read about two brewing brothers from different mothers [Free]. Brewery Ommegang: Witte clone [Free] is a traditional, Belgian-style wheat ale that's soft and hazy with the gentle taste of coriander and orange. Nicht-boil Berliner recipe [Digital Members] is a mash hop recipe inspired by Michael Tonsmeire's modern take on the no-boil method.  Understanding what oxidation-reduction reactions are and how they play a role in beer staling can help solve for ways to reduce them [Digital Members].  Mr. Wizard explains how to get started making specialty grains [Free]. Using leftover wort to prime next beer [Digital Members] is pretty tricky to pull off, but Mr. Wizard has some suggestions.  These small projects will make the brew day a little easier: reminder rings, filler hooks [Digital Members], and hop spiders [Free]. Cheers! Brad Ring Publisher Read & Brew: Free Content For All Recipe Brewery Ommegang: Witte clone This is a traditional, Belgian-style wheat ale. Soft, hazy, and offering the characteristic Belgian phenols from the yeast along with the gentle taste of coriander and orange. (5 gallons/19 L, all-grain) OG = 1.047 FG = 1.010 IBU = 10 SRM = 3 ABV = 5.2% Ingredients 5.8 lbs. (2.6 kg) Pilsner malt 2.4 lbs. (1.1 kg) white wheat malt 1.1 lbs. (0.48 kg) unmalted wheat berries 0.39 lbs. (0.18 kg) flaked oats Read more Don't Miss Learning the Essentials of All-Grain Brewing this Friday Online! Join John Palmer and John Blichmann for a special 4-hour live online workshop focused on all-grain homebrewing this Friday, March 26 at 1 pm Eastern. Great chance to learn new homebrewing skills from two brewing experts without leaving your home! Article A Friendship Mushrooms: Brewing brothers from different mothers The brewing world is full of energetic people who invest a lot of time, money, and energy into making craft beer. When a homebrewer meets someone who shares their passion, friendships are born and the collaborative process starts to take root. Over the years, many fellow brewers have added to my skill set by sharing their time, knowledge, and experience, but never did I anticipate that I would meet and develop a relationship with a brewer who lives close to 6,000 miles away and speaks a different language.  Read more Ask Mr Wizard Making Specialty Grains Q How do I make specialty grains? I want to start buying 25 to 50 lbs. (11 to 23 kg) of grains to limit the cost of gas to and from my store. Is it possible for me to make specialty malts at home, and if so how do I go about doing it? A Specialty malts fall into a few basic categories defined by the method of production. Higher kilned malts generally include those types that have more color and flavor than pale malts and that are produced using the same type of malt kiln as the "standard" pale malts. Munich, biscuit, amber and Vienna malts are examples of types that are made in the kiln.   Read More Project Build a Hop Spider Picture this scenario: You're brewing an imperial IPA, and it utilizes a pretty aggressive hop bill. You've meticulously selected your ingredients, spent hours tweaking the recipe and have sourced all of the ingredients from your favorite homebrew suppliers. Brew day finally arrives and everything is going perfectly; you're hitting your mash rests with ease, your efficiency is through the roof and you've perfectly timed your hop additions.  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 Nicht-boil Berliner A mash hop recipe. This recipe is inspired by Michael Tonsmeire's modern take on the no-boil method. Make sure to keep your IBUs extremely low (<5 IBUs) to insure that the Lactobacillus will not be inhibited. (5 gallons/19 L, all-grain) OG = 1.032 FG = 1.005 IBU = 5 SRM = 3 ABV = 3.5% Ingredients 4 lbs. (1.8 kg) Pilsner malt 2.5 lbs. (1.13 kg) wheat malt Rice hulls (optional)   Read more Article Cold-Side Considerations: It's lurking out there...oxidation This whole column can be summed up in the following statement: Oxygen is vital to the yeast but detrimental to the beer. Oxygen is utilized by the yeast to synthesize key nutrients that it needs to physically grow and reproduce. These nutrients can be essential lipids and sterols. Yeast ferment, which means they do not respire oxygen like we do. But yeast will utilize any oxygen in the wort to biochemically synthesize these nutrients, even if the oxygen is chemically bonded to other wort components — such that after fermentation the oxygen content of the beer is effectively zero.  Read more Ask Mr. Wizard Using leftover wort to prime next beer Q I have been an all-grain brewer for the past two years. In the bottom of my boiling kettle, I always find a fair amount of hop trub mixed with wort, which I separate from the main primary. Just for grins, I dumped all but the thickest of this "mud" into a sanitized half-gallon growler and loosely put on the cap. By the next day, all of the trub had settled to the bottom of the growler and there was about a quart of clean wort on top. I siphoned this into sanitized bottles, then placed the bottles in 180° F water and held it there for 20 minutes. I then capped the bottles, let them cool and stuck them in the fridge. The sterile wort has a gravity of 1.113. I would like to use this wort to prime my latest batch of barleywine, but I don't know how much to use. I don't want bottle bombs, nor do I want undercarbonated brew. How much should I add in a 4.5-gallon batch to give the proper carbonation level? The specific gravity of the barleywine is 1.018, if that makes a difference. Also, is there any reason to not use the "nasties" from the boiling kettle in the way I have described? I have done this for the past few batches, so I now have a growing supply of this wort for yeast starters and for the occasional bottling that I do. A Priming with wort is very tricky, because wort is not completely fermentable and its fermentability varies from batch to batch. Breweries that bottle-condition with wort determine the fermentability of each lot before use and have tables that enable them to consistently carbonate with it.   Read more Project Reminder Rings & Filler Hooks As homebrewers, we all create our own "small builds" — the minor tweaks we make to improve our brew setups. They're not the flashy pieces of equipment that take thousands of dollars to buy or days to build. They're not going to take our setup from extract to all-grain, or from a 3-gallon (11.3 L) in-house to a 10- or 20-gallon (38 or 76 L) garage setup. They're the small stuff that just makes the brew day a little easier, quicker or less accident-prone. Things like the filling hook that allow you to fill your brewpot or carboy without having to hold the hose and reminder rings so you don't forget your secondary additions. Read more *Free Trial Terms and Conditions: For new members and subscribers only. Limit one per customer. Additional auto-renewal terms apply. 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