Market Street's Vanilla Creme Ale clone recipe and more

Plus, extract to all-grain and back, DIY bottle filling station, Witbier, and more

Find Recipes Start your free trial Brew Day Bulletin Dear Homebrewer, Virtually any recipe can be converted from extract to all-grain and vice versa [Free].  This classic Biére de Garde recipe [Digital Members] provides a more malt-forward style and lacks the spicy yeast character compared to Saisons, Biére de Garde's closest related beer.  Read about the history and sensory profile of Witbier [Digital Members], then make your own with Gordon Strong's Witbier recipe [Digital Members]. Mr. Wizard explains how to scale down recipes [Free] and whether to make or buy brown malt [Digital Members]. Build your own bottle filling station [Free] to make a mini, homebrew bottling line. This DIY immersion lid temperature controller [Digital Members] is much cheaper than off-the-shelf options. Finally, Market Street's Vanilla Creme Ale clone [Free] is a vanilla-flavored ale from Nashville, TN. Cheers! Brad Ring Publisher Read & Brew: Free Content For All Recipe Market Street's Vanilla Creme Ale Homebrew rendition of this vanilla-flavored ale from Nashville, Tennessee's Market Street Pub. (5 gallons/19 L, extract with grains) OG = 1.040   FG = 1.010 IBU = 14  SRM = 5  ABV = 3.9% Ingredients 3.3 lbs. (1.5 kg) Muntons light malt extract syrup 1.25 lb. (0.57 kg) wheat dried malt extract 1 lb. (0.45 kg) crystal malt (10 °L) Read more Last Call to Enter Your Mead & Cider! One week left to ship your homemade meads and cider to the largest home winemaking competition in the world, run by BYO's sister publication WineMaker. Get expert feedback and compete for medals. Ship your entries by the May 11 deadline. Article Extract to All-Grain and Back It's time for some fancy footwork, brewing style. Perhaps you are making that step to all-grain and you want to bring your favorite extract recipes with you. Or maybe you don't have the time to do your normal five hour mash/sparge/boil, and extract is looking very appealing. If you take a methodical approach, virtually any recipe can be converted from extract to all-grain and vice versa. Read more Ask Mr Wizard Scaling Down Recipes Q In "Designing Great Beers," Ray Daniels shows how to build a grain bill using a 5.5-gallon (21-L) example. How can you use his technique to brew a single-gallon (4-L) batch? Will you encounter any issues by just dividing all of the listed ingredients accordingly? A I have been designing beers using math since I first learned how to calculate a brew 25 years ago. There is something rewarding in the formality that goes into crunching numbers and coming up with the recipe on paper that is used as the brewing road map for wort production and the all-important start to something [hopefully] wonderful to follow. If a mathematical brewer is handed a recipe, the first thing they will likely do prior to brewing is to check the math and adjust the recipe for their system. That's just how some brewers are wired. But beyond the basics of correcting for brewhouse efficiency and anything one actually knows about their hop utilization no real magic comes from this exercise.   Read More Don't Miss the Brewery Quality Control Online Boot Camp this Friday! Learn how to set up a cost-effective small-scale quality control lab to run the tests you need to keep tabs on the beer you are making. Also learn how to run sensory panels and more during a four-hour online workshop May 7 starting at 1 pm Eastern. Project Bottle Filling Station Ever since my brother Brenton and I moved from bottle conditioning to kegging, bottling has become associated with foam volcanos and sticky floors. Since the beer is carbonated it made bottling a little tricky. With the recent expansion to 20-gallon (75.7-L) batches something had to change if we wanted to continue bottling our homebrew. One of our goals in this upgrade was to make as many aspects of our brewhouse semi-automated and more efficient. 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 Biére de Garde A style all its own, really, Biére de Garde's closest related beer would be Saisons. But Biére de Garde's often will lack the spicy yeast character of Saisons, providing a more malt-forward style that can often be sweeter that Saisons. Find a classic recipe here. (5 gallons/19 L, all grain) OG = 1.080  FG = 1.012 IBU = 31  SRM = 12  ABV = 9% Ingredients 12.5 lbs. (5.7 kg) Malteries Franco Belge (MFB) two-row pale malt 2 lbs. (0.91 kg) MFB Munich malt (7 °L) 1 lb. (0.45 kg) caramel pilsen malt   Read more Article Witbier: A hazy shade of summer A once-dead minor historical style, what is now known as Belgian witbier, can be traced definitively to the work of one man, Pierre Celis. Its popularity is probably due more to the fact that Celis sold the brewery and brand to Interbrew (now AB InBev) who heavily promoted and supported it. While some breweries claim linkages to the middle ages, this particular style most certainly died and was later re-invented in the second half of the 20th century. Read more Ask Mr. Wizard Making Brown Malt Q I've seen various recipes, mostly for porters, that call for the use of brown malt. I have had no luck finding it at any of the area homebrew shops and was wondering if I could approximate it by heating a batch of pale malt in the oven for a while. I guess that it shouldn't be darker than chocolate malt, but just how dark should it be? Could I eliminate this dilemma altogether and use a chocolate malt in its place? A Yes, you can make your own brown malt by roasting pale malt in the oven. You can also make chocolate malt and black patent malt by the same process. The difficulty in roasting your own malt is control, but it can be done if you are attentive and have a method to quickly cool the malt and prevent further darkening during cooling. Roasting temperatures for brown malt are 450° to 500° F. The malt should be taken out of the oven when the right color is achieved and quickly spread on a cooling rack. Brown malt is lighter in color than chocolate malt and has a distinctive nutty, roasted flavor.    Read more Project Immersion Lid Temperature Controller For the past few years I've been doing small batch brew-in-a-bag (BIAB); brewing 2.5 gallons (9.5 L) of delicious beer at a time, in my kitchen, by my lonesome. Something was missing in my homebrew life, and that was the social aspect of brewing with friends. Determined to start up a monthly collaborative "experimental brew" at my place, I began amassing oodles of excellent gear for a ¾-barrel BIAB system. 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.