First wort hopping techniques, Timothy Taylor Brewery: Landlord clone and more

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Find Recipes Start your free trial Brew Day Bulletin Dear Homebrewer, One method of using hops that is new to most homebrewers is actually an old German method called "first-wort hopping" [Free]. Pelican Brewing Co.'s Kiwanda Cream Ale clone [Digital Members] is an early example a modern beer recipe in which the first hopping addition was after flameout.  Mr. Wizard shares suggestions for brewing a high alcohol beer [Free] and boil time for small batches [Digital Members]. Timothy Taylor Brewery: Landlord clone [Free] is a strong classic ale with a golden amber colour, a scent of caramel, light fruits and roasted malt hints. It is impossible to deny the hold that mead has always had on the imagination of Western civilization. Here's how to make it at home [Digital Members].  This week's projects: a Double Pipe Wort Chiller [Free] and a Recirculating Wort Chiller [Digital Members]. Cheers! Brad Ring Publisher Read & Brew: Free Content For All Recipe Timothy Taylor Brewery: Landlord clone According to the brewery's website: "A strong classic ale with a golden amber colour. It has a scent of caramel, light fruits and roasted malt hints." (5 gallons/19 L, all-grain) OG = 1.043   FG = 1.010 IBU = 34   SRM = 6   ABV = 4.1% Ingredients 8.75 lbs. (4 kg) Golden Promise malt 6.75 AAU UK Fuggle hops (60 min.) (1.5 oz./43 g at 4.5% alpha acids) 4.1 AAU UK Golding hops (10 min.) (0.75 oz./21 g at 5.5% alpha acids) Read more Article First Wort Hopping Techniques If there is one thing that symbolizes small-scale brewing in the United States, it's hops. Some of the hoppiest beers in the world are brewed here in the States. In large part, this is because American homebrewing, and the craft-brewing wave that followed, was a reaction to the total market domination of the notoriously unhoppy American megabrews. These days, homebrewers continue to experiment with new ways of using our favorite plant's cones. One method of using hops that is new to most homebrewers is actually an old German method called "first-wort hopping." Read more Less Than 1 Month to Save $100 on In-Person Homebrewing Workshops 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 High Gravity Brewing Q Do you have suggestions for brewing a high alcohol beer? I'm trying to get one over 20%. A In order to brew high alcohol beers, three challenges must be addressed. The first is the production of wort with the potential for a high degree of fermentation. The second challenge is producing high gravity wort. The combination of high original gravity with high degree of fermentation gives you the chance of producing the big beers you seek. The third challenge is carrying out the fermentation without problems from unhappy yeast.   Read More Project Double Pipe Wort Chiller Like so many homebrewers, I started off several years ago by brewing 5-gallon (19-The selection and performance of wort chillers (heat exchangers) is a generally well-documented topic in homebrewing. However, most of the information available on wort chillers applies to the use of immersion, coiled counterflow and brazed plate chillers. An alternative design commonly used industrially that is not widespread in homebrewing is the double pipe heat exchanger. 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 Pelican Brewing Co.'s Kiwanda Cream Ale clone Not all late-hopped beers need to be aggressive. Pelican Brewing Co. from Cannon Beach, Oregon created the first modern beer recipe I heard about in which the first hopping addition was after flameout. This is the perfect summer beer to enjoy on the water. (5 gallons/19 L, all-grain) OG = 1.049   FG = 1.007 IBU = 25   SRM = 4   ABV = 5.4% Ingredients 9 lbs. (4.1 kg) 2-row pale malt 13 oz. (370 g) dextrin malt 8 oz. (230 g) flaked barley   Read more Article Mead: The Most Noble Brew Is there a brew that conjures up more images than mead? Whether you associate it with ancient druids, pre-Roman civilizations of central Europe, Vikings, Teutonic raiders, Celts ancient or modern, it is impossible to deny the hold that mead has always had on the imagination of Western civilization. Read more Ask Mr. Wizard Boil time for small batches Q I'm planning to brew some smaller (1 and 3 gallon) experimental batches and wanted to know if I should still boil these batches the standard 60 to 90 minutes. Or should I set the boil time in relation to the amount of wort (1 gallon = 12 minutes, for example)? Would using Wyeast (with a starter) or White Labs yeast vials cause me to over-pitch these smaller batches? I also wanted to know if you have ever used pure oxygen in your homebrewing wort before you pitched your yeast and if it made a dramatic improvement in the taste of your finished beer. A Brewing small experimental batches is a good way to determine the effect of a particular brewing variable. By changing one variable at a time, you can see how yeast strain, hop variety and fermentation temperature affect beer flavor.   Read more Project Build a Recirculating Wort Chiller Given that there are so many places in the world where fresh, potable water is a scarcity, I think the least we can do as enthusiasts of a water-intensive hobby is minimize water usage while brewing. One obvious place to start looking for water usage inefficiencies is the wort chilling process. This project, which turns a typical immersion chiller (the biggest offender in terms of waste water) into a water-recirculating chiller, can be a big help in warmer climates with warm ground water and also useful for reducing water usage. 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.