| Spruce Fest [Free] mixes foraging, camping, brewing, and fun. | | | This Uncommon Common - California Common recipe [Free] makes a beer similar in flavor to Anchor Steam, but a bit bigger in mouthfeel, hops and malt flavors. | | | In Ciphering Fruit Beers [Digital Members], we present a new model for predicting the impact of fruit additions, including the effective combined OG, final gravity (FG), and ABV for beer/fruit combinations, using a reasonable amount of input data that is readily available. | | | Confluence Brewing Co.'s Blue Corn Lager clone [Digital Members] is made like a classic American Pilsner with a twist. Blue corn makes a sweet wort, with a little bit of that corn chip flavor. | | | Keep your barrels from rolling with this barrel cradle project [Digital Members], and be prepared for homebrewing events with a portable cup rinsing station project [Free]. | | | Mr. Wizard dives into the details of brew-in-a-bag water chemistry [Digital Members] and how silicone affects beer foam [Free]. | | Cheers!
Brad Ring
Publisher | | | Read & Brew: Free Content For All | | | Recipe
Uncommon Common - California Common Anchor Brewing Company has always been very generous to homebrewers. This recipe makes a beer similar in flavor to Anchor Steam, but a bit bigger in mouthfeel, hops and malt flavors. If you want a beer a bit drier and more like Anchor Steam, eliminate the Munich, Victory and pale chocolate malts.
(5 gallons/19 L, all-grain)
OG = 1.054 (13.3 °P) FG = 1.016 (4.1 °P)
IBU = 41 SRM = 11 ABV = 5%
Ingredients
9 lb. (4.1 kg) Great Western domestic two-row malt (or similar)
17.6 oz. (500 g) Durst Munich malt (or similar)
14.1 oz. (400 g) Great Western crystal malt (40 °L) (or similar)
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Spruce Fest: A riverside brewing festival It started three years ago when our small group of friends wanted to level up our camping trip with a unique experience, a primitive riverside brew. My husband, David, and I regularly forage for ingredients for experimental beers in our homebrewery, Mountain Stronghold Homebrew. While on a camping trip with our fellow homebrewing friends, James and Ashley, we collected fresh spruce tips for a future brew.
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How does silicone affect beer foam? Q I am currently a graduate student studying materials science (polymer focus) and a teaching assistant for a professor who is considered an expert on the subject of silicones. Recently he informed our students that some form of silicon is used in the brewing of beer to reduce the amount of foam. I'm assuming this is referring to the fermentation process, but I may be wrong. I see the scientific reasoning behind this idea but my question is are there commercial brewers or homebrewers who actually use silicon during any part of their brewing? And if so, how and what type of effects could this have on the flavor and body of the final product, if any?
A The professor you are working for is correct to state that some brewers use anti-foams and it is also true that these compounds are silicon-based. Dimethylpolysiloxane, in the form of a water-based emulsion, is one type of anti-foam sold commercially.
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Glass Rinser - A portable cup rinsing station One of our biggest pet peeves at a brew fest is not being able to rinse the glass in between brews. We all know that tasting a stout right after an imperial IPA is not good form without rinsing first and yet it's such a difficult thing at most tasting events. As a homebrewer at events, you want to put your best foot forward and don't want the last beer's flavors to clash with yours, but you never know if the event organizers will provide you with water pitchers and if they do, will it get refilled?
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Confluence Brewing Co.'s Blue Corn Lager clone (5 gallons/19 L, all-grain)
OG = 1.059 FG = 1.011
IBU = 20.5 SRM = 4 ABV = 6.2%
Ingredients
2.4 lbs. (1.1 kg) Sunny State Products Heritage Organic Blue Corn
4.4 lbs. (2 kg) Rahr Premium Pils malt
4.4 lbs. (2 kg) Weyermann Pilsner malt
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Ciphering Fruit Beers In recent years, fruit beers have seen an increase in popularity among both craft beer drinkers and homebrewers. They no longer are (if they ever really were) the beer that "non-beer drinkers" sip at the brewpub while their significant others wax poetic about the more "serious" styles.
Read more | | Ask Mr. Wizard
Brew-In-A-Bag Water Chemistry Q I recently switched to 10-gallon (38-l), electric brew-in-a-bag (BIAB) batches, from 10-gallon (38-l), three-vessel batches, and my beer quality has dropped to a depressing level. The first brew was a lightweight Hoppy beer that came out very flabby. No real personality, just sort of blah. The next was a darker beer with lots of flaked oats in the grist. It did not attenuate and is so worty as to be undrinkable. These batches have me questioning the mash chemistry as it relates to such a loose mix. I am using full PRE-boil volumes to mash, then draining the basket and putting the heat to it. With about 20 pounds (9.1 kg) of grain and 17 gallons (64 l) of water, am I diluting the mash so much as to make a water adjustment (or PH adjustment) necessary?
A The first thing I do when discussing mash thickness is to calculate the liquor-to-grist ratio (water weight divided by grain weight) because this ratio is the basis for discussion related to thickness.
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The Barrel Cradle: Keep your barrels from rolling For those of you who have caught the oak-barrel love (or just about any barrel type for that matter), you know that once in . . . you're hooked. There really is nothing that compares to inviting a small group of friends over and pulling samples from the barrel for a tasting. Does it need more time? Should I chop up a vanilla bean and toss it in? Are the Bourbon flavors melding? The complexities found from wood-aging beer, thanks especially from the microoxidation that occurs through the staves, can be a thing of beauty when handled with finesse.
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