Lambic brewing, PEI Brewing Co.'s Black Banks Cascadian Dark Ale clone and more

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Find Recipes Start your free trial Brew Day Bulletin Dear Homebrewer, Learn how to pull off lambic brewing [Free] at home, including a recipe for Piatz's Basic Lambic [Free]. Brasserie Ayinger Altbairisch Dunkel [Digital Members] is a classic example of its style: a big, round malt palate that ends with a hint of coffee and hops. Understand the science behind the complexities of oxygen in brewing [Digital Members], including hot-side aeration, wort oxygenation, and post-fermentation oxidation. Then, build your own in-line oxygenator [Free]. PEI Brewing Co.'s Black Banks Cascadian Dark Ale clone [Free] has the flavors of an IPA and the looks of a stout. Mr. Wizard explains amylase enzymes [Digital Members] and the role of hop oils [Free]. Build a portable RO system for water on the go [Digital Members].  Cheers! Brad Ring Publisher Read & Brew: Free Content For All Recipe PEI Brewing Co.'s Black Banks Cascadian Dark Ale clone PEI Brewing has won a dozen medals at the Canadian Brewing Awards (including seven in 2016 and 2017) and remains a focal point of craft beer innovation not just on the island, but in eastern Canada. Black Banks was designed with the flavors of an IPA and the looks of a stout. (5 gallons/19 L, all-grain) OG = 1.060 FG = 1.014 IBU = 26 SRM = 33 ABV = 6.2% Ingredients 10 lbs. (4.5 kg) North American2-row pale malt 0.75 lb. (0.34 kg) Vienna malt 0.75 lb. (0.34 kg) Carafa® Special III malt Read more Article Lambic Brewing Lambic is a traditional Belgian style of sour beer. After boiling the wort —made from pale malt and 30–40% unmalted wheat — the brewers expose it to airborne yeast and bacteria overnight. Then it is pumped to casks (where it is likely inoculated with more microorganisms). The fermentation by many different wild yeasts and bacteria produce a beer that is not only sour, but shows a variety of other characters, including a horse blanket or barnyard character that varies from subtle to pronounced. Read more 2021 WineMaker Competition Results for Meads and Ciders Find out the Best of Show Mead and all medal winners just announced from this year's competition with 1,893 entries. Congrats to all the winners. And get your mead and cider entries ready and mark your calendar for the 2022 competition with an entry deadline of March 21, 2022. Ask Mr. Wizard Hop Oils Q I've been selecting hops for my beers based off of traditional methods, for example; East Kent Golding and the like for English styles, noble hops like Hallertauer for German lagers, etc. But I've realized most of my additions only take into consideration alpha acids. What role should all the other oils and resins, like cohumulone, myrcene, humulene, and the like play in a brewer's decisions on what hops will work well with one another and with different types of styles? A I consider my knowledge on this topic typical for the average craft brewer and will answer your question from my perspective and comment on some of the topics brewers and hop researchers are looking at related to this very deep subject. In general terms, many brewers approach hops with very little numerical precision.   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. Project The DIY In-Line Oxygenator As homebrewers, we have control over many of the physical processes used to make our beer. It's been known for some time that after boiling (and then chilling the wort) it is highly beneficial for the yeast to be pitched to a well aerated/oxygenated media. The fermentation life cycle (and ultimately the beer quality) will benefit in the following ways... 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 Brasserie Ayinger Altbairisch Dunkel The trademark of the Aying beers is their incredible maltiness. This dunkel is a classic example of its style. It has a rich, chestnut-brown color with a creamy beige head. The aroma of warm, sweet malt has nuances of toffee. There is a big, round malt palate that ends with a hint of coffee and hops. (5 gallons/19 L, extract with grains) OG = 1.057  FG = 1.015 IBU = 23 SRM = 16 Ingredients 13 oz. (370 g) Belgian caramel Munich malt (60° L) 12 oz. (340 g) German Munich malt 6 oz. (170 g) German dark crystal malt (150° L)   Read more Article It's Complicated: Understanding oxygen in brewing As brewers we get lots of conflicting information about the roles of oxygen in brewing. The reason there are so many opinions is that it is one of the most difficult and most important parameters to control. Until you have control over oxygen in your brewing process you won't be able to make a high-quality beer. Oxygen is the primary parameter to control when concerned about shelf life. Read more Ask Mr. Wizard Amylase Enzymes Q I just brewed a doppelbock (my first lager) with a target original gravity (OG) of 1.095. Knowing pitching rates are super important for lagers, I made a robust starter. I used two packs of Wyeast Munich Lager II (Wyeast 2352-PC) in a 2 L (2 qt.) starter of 1.040 OG wort. Once the 2-L (2-Qt.) starter was finished, I cold crashed my starter, then created another 2-L (2 qt.) starter of 1.050 OG wort. By my calculations, after the second starter I should have had about 820 billion cells. After transferring the wort to my carboy for primary fermentation, I oxygenated the wort with pure oxygen. I pitched the yeast and transferred the carboy to my controlled fermentation chamber set at 55 °F (13 °C). After two weeks in primary the gravity was at 1.050 and stayed at 1.050 for the next three days. Fearing a stuck fermentation, I read various ways to fix it and continually came across using amylase enzyme. Would amylase enzyme help? Should I make another starter and re-pitch?. A At first glance, wort fermentability could be the problem with this brew. It seems that plenty of healthy yeast was used, the wort was well oxygenated and fermentation conducted at a very comfortable range for this yeast strain. One would expect a healthy fermentation from 1.095 to about 1.025–1.030 in two to three weeks. Having fermentation stop at 1.050 could certainly be an indicator that something is unusual with wort fermentability. And adding amylase enzymes could remedy this sort of issue. But my gut feeling is that this is not a wort fermentability issue.   Read more Project Portable RO System: Water on the go Maybe like me you have come to realize the importance that water and water chemistry plays in the flavor of the beer you brew. And maybe like me you have also wanted to take control of the mineral composition of the water you use for brewing so you can dial in a particular profile for that perfect helles, NEIPA, or saison. If you want help with that . . . I'm not your guy. I'll be the first to admit that I bought, read, and understood little in Water: A Comprehensive Guide for Brewers by John Palmer and Colin Kaminski. Read more *Free Trial Terms and Conditions: For new members and subscribers only. Limit one per customer. Additional auto-renewal terms apply. 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