| Birra Venezia [Free], an Italian Pilsner, has an aroma of citrusy lemon balm, herbaceous bergamot, and floral geranium. Learn more about the style in our Italian Pils profile [Digital Members]. | | | Mr. Wizard discusses his return to homebrewing [Free] from the world of commercial brewing, including his brewhouse design [Free]. Then, he answers reader questions on using a hopback [Free] and Sanke kegs [Digital Members]. | | | In Left Hand Brewing Co.'s Oktoberfest clone [Digital Members] biscuit and bread crust notes lead, supported by noble hop character that provides a dry and spicy finish. | | | This week's featured products are a wooden two-tier brew stand [Free] and homemade glycol chiller [Digital Members]. | | Cheers!
Brad Ring
Publisher | | | Read & Brew: Free Content For All | | | Recipe
Birra Venezia This Italian Pilsner has an aroma of citrusy lemon balm, herbaceous bergamot, and floral geranium, which are attributable primarily to the late hopping and dry hopping of the brew with both the Spalter descendant Diamant and the Tettnanger descendant Aurum.
(5 gallons/19 L, all-grain)
OG = 1.049 FG = 1.010
ABV = 5.2% SRM = 5 IBU = 32
Ingredients
9.4 lbs. (4.26 kg) Eraclea Pilsner Mmalt
0.2 lb. (90 g) Caramunich® I malt
0.14 lb. (65 g) Carafoam® malt
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Brewing with the Wizard An imaginary brewer recently said, "When you happen upon Munich malt, brew Märzen!" Never one to turn down sound advice I started planning for a brew and realized there was a minor problem. I have been doing lots of daydreaming since I started working from home on Friday, March 13, 2020. Another major life-changing event occurred on that same day; my 23-year professional relationship with Springfield Brewing Company also came to end. As with many key decisions in life, that was a hard choice to make, but it was time to turn a page and move forward, and was something I wanted.
Read more | | Ask Mr. Wizard
Using a Hopback Q I just acquired a hopback and now I am wondering how best to use it. Can it replace late addition hops, and if so, would the quantities be the same? What about dry hops? Will running hot wort through a hopback obviate the need for dry hopping and what would be the ratio of dry hops to hopback hops? The instructions with the hopback said use only whole hops and I can understand that but could pellets in a hop bag be substituted?
A The term hopback, or hopjack, has different meanings to different brewers. Before the advent of pelletized hops and hop extracts all brewers used whole hops. Hopbacks were used primarily to strain hops from wort after wort boiling. There were two basic designs for hopbacks; batch and continuous designs.
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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.
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Left Hand Brewing Co.'s Oktoberfest clone (5 gallons/19 L, extract only)
OG = 1.061 FG = 1.010
IBU = 25 SRM = 9 ABV = 6.6%
Ingredients
3.8 lbs. (1.7 kg) Munich dried malt extract
3 lbs. (1.36 kg) Pilsen light dried malt extract
4.5 AAU Apollo hops (60 min.) (0.25 oz./7.1 g at 18% alpha acids)
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Italian Pils One sure sign that a beer style is catching on is when brewers start to experiment with it and develop creative variations on the foundation theme. This is what happened, for instance, with the original India pale ale, which eventually evolved into, among other substyles, a West Coast IPA, a black IPA, a New England IPA, a brut IPA, and even an India Pale Lager (IPL). Another style is the stout, which evolved between the 16th and 18th centuries in England from "stout" ales and porters and now encompasses several classic new styles, including Irish, oatmeal, milk, and Russian imperial stouts, as well as modern barrel-aged, soured, chocolate, and even super-sweet, so-called pastry stouts.
Read more | | Ask Mr. Wizard
Using Sanke Kegs For Homebrew? Q I am trying to determine if I should be using a Sanke keg instead of a regular pin-lock keg for a beer gas mixture (75% nitrogen / 25% carbon dioxide) that I am pushing at about 50 PSI. Although I have not checked every weak point in my system, I have replaced all the O-rings, bought a new lid, and have a new gas line. But I do have a gas leak somewhere. Are Sanke kegs inherently more reliable when it comes to leaking gas?
A One feature of reliable designs is the minimization of the number of parts that may fail and result in a problem with the device in question. The Sanke keg valve (from "sanitary key") assembly has two elastomeric parts that are on the keg side of the system, and the Sanke coupler/tap that connects to the keg has five elastomeric parts (combination of O-rings and special seals).
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Homemade Glycol Chiller Like everything in homebrewing – the hobby is what you make of it. Want to eke out a few more percentage points of attenuation? How about lagering right in your fermenter at near-freezing temperatures? Fermentation temperature control is where homebrewers often will exact a little more attention, striving for precision from initial pitch to packaging.
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