| Brooklyn Brewery: Brooklyn Lager clone [Free] is Brooklyn Brewery's flagship beer. Its bitterness is snappy, with a firm malt core, and the beer is dry hopped. | | | Starr Hill Brewery: Jomo clone [Digital Members] is fermented with Southern German lager yeast, and its crisp, clean taste and noticeable hop aroma are effectively balanced with a slight malty sweetness. | | | Read our style profile of German helles exportbier, aka Dortmunder export [Digital Members]. Then, join us on the search for medieval ale [Free]. | | | Mr. Wizard compares homebrewing and commercial brewing processes [Free] and ponders the question: to mill once, or to mill twice? [Digital Members] | | | This DIY immersion lid temperature controller [Digital Members] is less costly than off-the-shelf options. Finally, prepare for cider season by building an apple scratter [Free]. | | Cheers!
Brad Ring
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Brooklyn Brewery: Brooklyn Lager clone Brooklyn Lager is Brooklyn Brewery's flagship beer. It is loosely based on the old Vienna lager style, derivations of which were popular in parts of the United States in the late 1800s. Its bitterness is snappy, with a firm malt core, and the beer is dry hopped.
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.012
IBU = 30 SRM = 13 ABV= 5.2%
Ingredients
9 lb. 6 oz (4.25 kg) American 2-row pale malt
14 oz. (0.40 kg) Munich malt (10°L)
11 oz. (0.31 kg) caramel malt (60°L)
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Searching for Medieval Ale It is difficult to say. There are few surviving recipes. Brewers in the Middle Ages were as evasive about their brewing secrets as we are today. And of course, literacy being rare then, most recipes were simply handed down verbally through the generations.
Read more | | Ask Mr. Wizard
Brewing Process: Homebrew vs Brewpub Q I've always assumed that commercial brewing was just a "bigger" version of homebrewing, but I didn't know for sure. I know that many commercial brewers do steps that most homebrewers don't, such as filtering or pasteurization. But, do homebrewers make beer fundamentally the same way as brewpub brewers, or as large commercial brewers?
A In a very generalized sense, all beer is made using the same basic steps. All beer begins as wort that is then fermented, aged, clarified to some extent and packaged. The biggest difference between what is done at home versus in a big brewery is the equipment used.
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Build an Apple Scratter Fall in New England conjures up images of brilliant orange and red foliage, arts and crafts fairs, and anticipation of the first frost. While most homebrewers are starting to think about pumpkin ales and holiday cheer recipes, cidermakers are focusing on what apples are coming into harvest. Whether heading out in late August for Paula Reds or Galas, or waiting until a crisp mid-October morning to pick Macoun or Liberty apples, there are dozens of varieties to choose from to make a fresh pressed cider. Personally, I prefer a good mix of apples for my cider. Some tart and some sweet fruit seems to add all the right flavors when drinking fresh juice or fermented cider.
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Starr Hill Brewery: Jomo clone This year-round offering from Starr Hill is fermented with Southern German lager yeast, its crisp, clean taste, and noticeable hop aroma are effectively balanced with a slight malty sweetness. Jomo has won multiple awards, including two gold medals (2004, 2011) at the Great American Beer Festival.
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.011
IBU = 24 SRM = 11 ABV = 5.4%
Ingredients
7.25 lbs. (3.3 kg) Pilsner malt
1.5 lbs. (0.68 kg) crystal malt (20 °L)
1 lb. (0.45 kg) dark Munich malt (9 °L)
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Helles Exportbier: Dortmunder export, for those of you who aren't German Living in Ohio when I first became interested in craft beer many years ago, I thought Dortmunder export was a fairly popular style. There were several made within the state, and it was easy to find imports from Dortmund. Unfortunately, many of those examples are no longer being made and the style has fallen out of favor in its home country. Which is a pity, since the style was what pioneering American beer writer Fred Eckhardt called, "one of the four great lager styles to evolve in continental Europe in the 19th century" – along with Pilsner, Munich, and Vienna lagers.
Read more | | Ask Mr. Wizard
Is There Any Harm Milling Twice? Q I recently ordered ingredients from a well-known, online supplier. Despite specifying all grains be shipped unmilled, the base malts arrived milled, and the specialty malts unmilled. Rather than delay my brew day, I decided to proceed. I weighed out all of my grains and adjuncts and ran the whole batch through my mill. I had no problem with the mash, hit all of my target temperatures, volumes and gravities, and the batch is busy fermenting as I write. What is the impact of running base grains through a mill twice and is it wise to mill flaked barley and corn?
A To mill once, or to mill twice? That is the question — but why shall a brewer mill at all? Brewers mill malted barley for two purposes, extract yield and husk preservation, and these purposes are opposed in terms of process optimization.
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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.
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