| We examine the science behind NEIPA style [Digital Members], complete with footnotes and a recipe for Star Gazer Hazy Double IPA [Digital Members]. | | | To successfully brew Stone Brewing Co.'s Pataskala Red X IPA clone [Digital Members], use the freshest hops possible and, as always with hop-forward beers, minimize oxygen uptake during dry-hopping, transferring, and packaging processes. | | | Mr. Wizard explains how to measure mash pH [Free] and the best wort aeration temperature for kveik yeast [Digital Members]. | | | Try building this keg level sensor as a new way to measure beer volume [Digital Members] or a flight serving tray [Free] to show off all the beers you have on draft. | | | Last but not least, follow these common sense, simple homebrewery SOPs [Free] to stay safe while homebrewing. | | Cheers!
Brad Ring
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Free Will Brewing Company: C.O.B. (Coffee Oatmeal Brown) with Coconut & Chocolate clone According to Free Will Brewing Co., this is a "Coffee, oatmeal, brown ale. Incredibly rich undertones of brown sugar, caramel and graham cracker. One pound of Speakeasy coffee per brewery barrel added post fermentation creates a prominent nose and taste of coffee." This clone recipe includes a variation on the base C.O.B. beer with the addition of coconut and cocao.
(5 gallons/19 L, all-grain)
OG = 1.082 FG = 1.020
IBU = 26 SRM = 20 ABV = 8.6%
Ingredients
13 lbs. (5.9 kg) Maris Otter pale malt
1.5 lbs. (0.68 kg) Briess Carabrown® malt
1.5 lbs. (0.68 kg) flaked oats
0.5 lb. (0.23 kg) UK brown malt
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The Importance of Safety While homebrewing isn't exactly one of the more dangerous hobbies in the world, hazards do abound: Emergency room visits from a shattered glass carboy, scaldings, hair set on fire, electrocutions, back thrown out, etc. The good news is that these are not common, and with some common sense and a few simple homebrewery SOPs (standard operating procedures), these can be further minimized.
Read more | | Ask Mr Wizard
Measuring Mash pH Q I like to brew well-hopped English-style IPAs. Do I check the pH before or after the addition of grains? What pH am I aiming for and what is the best method to achieve the desired result?
A Questions about pH and its relationship to brewing are very deep. So deep in fact, that the pH scale was developed and introduced to the world in 1909 by Søren Peter Lauritz Sørensen, head of the Carlsberg Brewing Laboratory in Copenhagen, Denmark from 1901 to 1938. Maltsters and brewers keep a careful watch on pH because of its influence on all biochemical reactions.
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Build a Flight Serving Tray A variety of homebrewed beers on tap is a great way to impress your family and friends. But, when your guests have to drive home afterwards, they likely aren't going to be up for a pint of each selection. Enter the flight serving tray (or paddle). Conveniently holding sample size glasses, flight trays should be a part of every homebrewery that has a selection of brews to offer. Here, four homebrewers offer their own designs that you can use to build a flight tray of your own.
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Stone Brewing Co.'s Pataskala Red X IPA clone The key to replicating a beer of this nature is to use the freshest hops possible and, as always with hop-forward beers, minimizing oxygen uptake during dry-hopping, transferring, and packaging processes.
(5 gallons/19 L, all-grain)
OG = 1.068 FG = 1.012
IBU = 74 SRM = 15 ABV = 7.3%
Ingredients
15 lbs. (6.8 kg) BestMalz Red X® malt
8.3 AAU Magnum hops (first wort hop) (0.65 oz./18 g at 12.7% alpha acids)
15.4 AAU Mosaic® hops (15 min.) (1.28 oz./36 g at 12% alpha acids)
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From Juicy to Crazy Hazy Juicy. Hazy. These style descriptors have become so commonplace in the craft beer world over the past two decades that everyone can picture the beer in their mind upon a single word. It must be remembered, however, it was flavor that started the New England India pale ale (NEIPA) revolution, and haze was a by-product.
Read more | | Ask Mr. Wizard
Wort Aeration Temperature For Kveik Yeast Q John Palmer states in his book How to Brew "You should not aerate when the wort is hot, or even warm. Aeration of hot wort will cause the oxygen to chemically bind to various wort compounds. Over time, these compounds will break down, freeing atomic oxygen back into the beer where it can oxidize the alcohols and hop compounds producing off-flavors and aromas like wet cardboard or sherry-like flavors. The generally accepted temperature cutoff for preventing hot wort oxidation is 80 °F (27 °F)." Since I'm using kveik yeast (Voss) that has an optimum pitch temperature of 102 °F/39 °C I'm a bit worried. Am I risking hot wort oxidation at that temperature?
A Several years ago, I was on a panel discussion at an annual MBAA (Master Brewers Association of the Americas) meeting held in Chicago. A question related to general suggestions about "stuff" was lobbed to the panel. Thanks moderator! Luckily, I waited to comment after the other panelists offered their sage advice about stuff.
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Keg Level Sensor: A new way to measure beer volume About two years ago, I decided it's time to get back into homebrewing. Let's clarify that one of the primary motivators for me to stop brewing about 10 years ago was all the time that I had to set aside for washing and sanitizing bottles. This time was going to be different. After convincing my wife to move the kitchen table outside to make room for a kegerator, I knew I had the green light.
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