Gordon Strong's Munich Dunkel recipe, the alcohols of beer and more

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Find Recipes Start your free trial Brew Day Bulletin Dear Homebrewer, Birrificio Italiano's Tipopils (1996) clone [Digital Members] is the original recipe brewed by Agostino Arioli in 1996, which launched the Italian Pilsner style.  There are two options when brewing Gordon Strong's Munich Dunkel [Free]: use a step mash and a little extra character malt or a decoction. Take a spin through some of the alcohols you may encounter in your beer and ways to control for them [Free]. Mr. Wizard troubleshoots unpleasant bitterness [Digital Members] in a reader's beer and explains how to scale down recipes [Free]. Check out this DIY trap door keezer [Free] and jockey box [Digital Members] conversion. Finally, get our guide to an oft-overlooked part of homebrewing, tubes and hoses [Digital Members]. Cheers! Brad Ring Publisher Read & Brew: Free Content For All Recipe Gordon Strong's Munich Dunkel This recipe is somewhat of a compromise in mash techniques. Traditionally, this is a decocted style, but we're going to use a step mash and a little extra character malt instead. If you want to use a decoction, I'll describe that as well. (5 gallons/19 L, all-grain) OG = 1.049 FG = 1.012 IBU = 21 SRM = 20  ABV = 4.9% Ingredients 10 lbs. (4.5 kg) Weyermann dark Munich malt (9 °L) 4 oz. (113 g) melanoidin malt 4 oz. (113 g) Weyermann Carafa® II Special malt Read more Article The Alcohols of Beer Of course beer has alcohol in it — that much is given. Most of us also know that yeast is the producer of our alcohol. And the conditions that we provide for our yeast friends will play a large role to the extent of what alcohols are created. Most of us are familiar with ethanol, the primary alcohol found in beer and the substance that gives us a buzz. Today we'll take a spin through some of the alcohols we may encounter in our beer and ways we can control for them. Read more Miss In-Person Homebrew Events This Past Year? We Did Too! Join BYO in Denver, Colorado this November 4-6, 2021 for small-class, hands-on, in-person homebrewing workshops. Choose from over one dozen full-day classes taught by homebrewing's top experts. 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 Project The Trap Door Keezer As most beginning homebrewers do, I first bottled my homebrew in saved 12-oz. longnecks. After a few batches under my belt I found bottling was a hassle, and I really wanted a beer refrigerator with taps at my newly-built bar. The quest began for the perfect beer fridge/kegerator. My wife thought that having a refrigerator with multiple taps through the door would not be a fitting addition to our family room, and I had to agree even though we already had a 14 cu. ft. (0.24 cu. m) fridge in the basement we could modify. 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 Birrificio Italiano's Tipopils (1996) clone This is the original recipe brewed by Agostino Arioli in 1996, which launched the Italian Pilsner style. The recipe for Tipopils has evolved over the years to include new ingredients released after the original brew, however this version still makes for a tasty and fine example of Italian Pilsner. (5 gallons/19 L, all-grain) OG = 1.049  FG = 1.010  SRM =  4  IBU = 32  ABV = 5.2%   Ingredients 9.8 lbs. (4.45 kg) German Pilsner malt 1.6 oz. (45 g) Weyermann Caramunich® II malt  6.5 AAU Magnum hops (75 min.) (0.5 oz./14 g at 13% alpha acids)   Read more Article Choosing Tubes and Hoses Tubing gets your liquid from one place to another. If it's not leaking and it doesn't make your beer taste funny, you're done, right? Mostly. As homebrewers, we are good at having answers in search of problems. Let's take a deep dive into a possibly overlooked area of your brewery. As both a homebrewer and a professional draft system installer I have spent some time sorting out the good, the bad, and the mysterious. Once you know what to look for you can purchase the appropriate tubing. Your investment should last many years or even decades. Let's do it right and do it once. Read more Ask Mr. Wizard Troubleshooting A Recipe Q When researching off-flavors I get nothing that relates to this flavor. I used three ounces (85 g) of Cascade hops at 4.4% alpha acids for bittering in a 45-minute extract boil, and two ounces (56 g) of East Kent Golding as aroma hops.' I'm thinking maybe too much bittering hops. My beer is drinkable and when a side-by-side comparison is made with Shiner Bock and Negra Modelo, it is remarkably close in taste except for the upfront pith bitterness. It doesn't last long; you taste it right away then it's gone and doesn't leave any aftertaste. Can you help me figure out where it comes from and what exactly it is? A Nice description of the character in your beer you don't like. Before getting into an answer, I want to comment on how important good descriptions are when attempting to problem solve. Aromas and flavors are very often challenging to describe because we don't perceive flavor and aroma as individual signals like an analytical instrument with discrete bits of information tied to different constituents; rather we tend to perceive aroma and flavor in a more holistic sense.    Read more Project From Ice Box to Jockey Box About two years ago, I decided it's time to get back into Crafting beer is more than just a hobby, it is a life style. For some, it is a profession, for others a dream for something bigger, a dream to take their passion to the next level. Nonetheless, we all share the same love and desire to create a beer that people, including ourselves, fall in love with. A beer that pours our story and displays our adventurous character; in hopes that the long path of dedication and hard work shows its true color in the first pour, the first sniff, and finally the first sip. You look into the face of judgment. They look up from their pint with a euphoric smirk on their face as they pronounce, "Wow, that is a damn good beer!" 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.