Neomexicanus Hops and more

Plus, Bombing Range Brewing Co.'s Medusa Dry Hopped Pale clone and Classic Rauchbier recipes

Find Recipes Start your free trial Brew Day Bulletin Dear Homebrewer, Get our overview of of Neomexicanus Hops [Free], then try brewing with them in Bombing Range Brewing Co.'s Medusa Dry Hopped Pale clone recipe [Free]. Then, pros from Sierra Nevada Brewing Co. share their tips for experimenting with hops [Digital Members]. This Classic Rauchbier recipe [Free] produces a Bamberg-style reddish lager with the distinctive smokiness of a beechwood fire. Mr. Wizard answers questions about storing yeast starters [Free] and wort volume [Digital Members]. T&R Theakston Brewery: Old Peculier clone [Digital Members] is rich, dark and smooth tasting, with a character all of its own.  Here's how to convert a chest freezer to kegerator [Digital Members] and build a tap tower with black pipe [Free]. Cheers! Brad Ring Publisher Read & Brew: Free Content For All Recipe Classic Rauchbier This is a Bamberg-style reddish lager, sweet and substantial like a Marzen, with the distinctive smokiness of a beechwood fire. (5 gallons/19 L, partial mash) OG = 1.060  FG = 1.018 IBU = 28  SRM = 5  ABV = 5.5% Ingredients 3 lbs. (1.4 kg) lager malt (or Pilsner malt if not available) 3.5 lbs. (1.6 kg) rauch malt 0.5 lb. (0.23 kg) Carapils® malt Read more Don't Miss the Recipe Formulation Online Boot Camp this Friday Learn how to craft your own custom homebrew recipes during a four-hour live and interactive Recipe Formulation Online Boot Camp on Friday, April 30 with Brad Smith of BeerSmith. This workshop will be recorded so you can still learn with video replays even if you can't be there. Article Neomexicanus Hops Hops are the defining ingredient of the American craft beer movement. But most of the popular aroma varieties that define styles and set trends originated in Europe, and though now grown here, are not true American hops. Humulus lupulus var. neomexicanus is a genetically distinct sub-species of hop that has been growing wild in the dry mountain regions of New Mexico for the last million years.  Read more Ask Mr Wizard Storing yeast starters Q After making a starter is it possible to store it long term? I have some leftover London Ale yeast sitting in my fridge . . . how long will that last? If I make a yeast starter, what could I do to make it last? A Reusing yeast is certainly one of those things that makes sense from a cost-savings perspective. Indeed, brewers have been harvesting yeast crops at the end of fermentation, temporarily storing the yeast and re-pitching it into subsequent batches for a very, very long time.   Read More Project Industrial-style Pedestal Tower: Building a tap tower with black pipe My beer brewing started in 2002 with a Mr. Beer kit. While the Mr. Beer plastic bottles were handy, they weren't glamorous. So, I added some bottling equipment and bottled a few batches in glass bottles. Unfortunately, the collecting of bottles, multi-step cleaning, and two-week wait for bottles to carbonate were more than I wanted to deal with. I began researching home draft systems. I decided the convenience was worth the investment and bought a nice stainless mini fridge that would fit two corny kegs. I drilled a hole in the top and installed a two-tap tower. 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 T&R Theakston Brewery: Old Peculier clone The beer that made Masham, England, famous, Old Peculier is rich, dark and smooth tasting, with a character all of its own. Glorious, rich, full of flavor, but hard to come by. (5 gallons/19 L, all-grain) OG = 1.060 FG = 1.015 IBU = 30 SRM = 30 ABV = 6% Ingredients 9 lbs. (4.1 kg) English pale ale malt 0.75 lb. (0.34 kg) torrified wheat (or flaked wheat) 0.75 lb. (0.34 kg) crystal malt (60 °L)   Read more Article Experimenting with Hops: Tips from the Pros As far as strategies for adding hops to the boil, what we do at Sierra Nevada is pretty standard — 30 minute additions. We do a 90-minute kettle boil and we add hops at 30-minute intervals. Then we do an aroma hop addition that's usually quite large. The post-boil addition is so that we don't blow out a lot of the volatiles (flavor compounds that are reduced by boiling). We do a fourth addition and then immediately do a kettle strike (remove from the heat). Minimal post-boil contact with the wort gets our aromas up nicely. Read more Ask Mr. Wizard Wort Volume Q I have been homebrewing for more than a year and a half. I've mainly been extract brewing with great results, but I have reached that point that every homebrewer has reached, or will reach: the need to move on to grain brewing. Almost every grain recipe (partial mash or all-grain) suggests bringing the volume of wort to six gallons before boiling, even if the runoff after sparging is less than six gallons. Typically in an extract batch I use two to three gallons of water to boil my wort, then add enough pre-boiled and cooled water to bring my volume to five gallons prior to pitching. What effects could boiling an all-grain or partial mash wort at a volume of less than six gallons have on my overall batch if I were to add preboiled tap water to the wort (to five gallons) prior to pitching? It seems the pre-boiled, cooled water would help cool the wort quicker to pitching temperature. A This question really has more to do with sparging than it does with the volume of wort to boil. An all-grain brew begins with the mashing process. During mashing, starch is converted to fermentable sugars. A good portion of the sugars are released into the liquid portion of the mash and create wort, but many of the sugars stay trapped in the malt particles. When wort run-off begins, the first wort that flows from the grain bed is the wort outside of the grain particles.   Read more Project 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. 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.