| In recipes, Flying Dog Brewery's Gonzo Porter (Imperial Porter) clone [Free] features notes of roasted chocolate, coffee, and vanilla malt flavors. | | | Gordon Strong's Scottish Export recipe [Digital Members] can easily be scaled down to make a Scottish heavy, say at 3.5% ABV, or scaled up to a stronger but still export strength 5.2% beer. | | | Here's how the Carolina BrewMasters built a club kegerator [Digital Members], as well as detailed project plans for a wooden two-tier brew stand [Free]. | | | Finally, Mr. Wizard discusses why water profiles [Digital Members] are usually described by brewing city. | | Cheers!
Brad Ring
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Flying Dog Brewery's Gonzo Porter (Imperial Porter) clone Brewed in honor of Hunter S. Thomson, this beer is "big, bold, and beautiful." It features notes of roasted chocolate, coffee, and vanilla malt flavors.
(5 gallons/19 L, all-grain)
OG = 1.088 FG = 1.025
IBU = 75 SRM = 57 ABV = 9%
Ingredients
15 lbs. (6.8 kg) 2-row pale malt
2.5 lbs. (1.1 kg) crystal malt (120 °L)
1 lb. (0.45 kg) black malt
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Spend Less, Brew More There's a persistent and mythical justification that revolves around homebrewing that I'm sure most of us have presented to our significant others, families, or ourselves at various points in our brewing career, and it goes a little something like this: "Brewing your own beer can actually save you money!"
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What are yeast nutrients and how are they used? Q What are yeast nutrients and how are they used?
A Most yeast nutrient blends contain amino acids, inorganic nitrogen (ammonia), B-vitamins, sterols, unsaturated fatty acids and oftentimes autolyzed yeast which gives a mixture of all of these components. These blends are typically used when making wine, cider or high adjunct beers to provide critical growth factors required by yeast. Fermentations lacking yeast nutrients are usually sluggish with a tendency to become stuck.
Read More | | Project
Wooden Two-Tier Brew Stand I have been brewing beer at home for about seven years, using equipment that has gotten progressively larger or more sophisticated. Last year, I wanted to make my brewing process more time efficient and get away from using crates, boxes, and my workbench to achieve the three tiers I needed for a gravity fed system. To help solve some of these problems I decided that I would upgrade to a larger kettle and build a two-tiered brew stand that, when placed next to my propane burner, becomes a true three-tier, gravity-fed brew stand with the hot liquor cooler on the highest tier and the mash tun on the middle tier.
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Gordon Strong's Scottish Export This recipe can easily be scaled down to make a Scottish heavy, say at 3.5% ABV, or scaled up to a stronger but still export strength 5.2% beer. Pick the alcohol level you want, and let your recipe software do the work for you to scale it.
(5 gallons/19 L, all-grain)
OG = 1.042 FG = 1.011
IBU = 22 SRM = 16 ABV = 4.1%
Ingredients
7.75 lbs. (3.5 kg) Golden Promise pale ale malt
8 oz. (227 g) torrified wheat
8 oz. (227 g) dark crystal malt (60–80 °L)
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Yeast Hybrids: Recreating our favorite strains...with a twist Let's take a second to picture this: You've decided to brew a lager this week. After all the time and effort of purchasing ingredients and spending a full day brewing, it's now fermenting and all you're getting is sulfur coming out of the airlock. Yuck – definitely not what you were hoping for! Alternatively maybe you want to try a brut IPA and you want it dry, so you're thinking of using a saison yeast, but the last thing you want is all that phenolic flavor overpowering the hop character. Or on the flip side, you want to produce a saison, but you're concerned about using a yeast strain with diastatic capabilities.
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| | Ask Mr. Wizard
Tuning In to Water Profiles Q Most water calculators I have used are based on water profiles of the cities where different beer styles are brewed. Wouldn't it be a better way to show the water profiles of the beer styles instead of the city water? When I am figuring out which water to use for my beer brewing I get kind of confused as to which ones to use. For example, I would like to see which water profile would be used for a brown ale, which one for a red ale, and the water profile for a stout. We already have that for the OG, IBU, and ABV when we pick a style of beer so why not take it further to show the water profile of each style in the water calculator. Am I missing something here?
A I have never written extensively about brewing water profiles and cannot knowingly comment about why this topic is usually addressed by reviewing the water profiles of historically important brewing centers. But I think I have a pretty good idea why this has been the approach and will answer your question from an assumption about the why. Quite simply, breweries historically brewed beers that worked well with local waters...
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Club Kegerator What would prompt a group of homebrewers to build a system that can dispense 11 different beers at the same time? For the past 10 years, the Carolina BrewMasters (a homebrew club from Charlotte, North Carolina) has organized a beer festival known as "Charlotte Oktoberfest." In 2007, over 6,000 beer lovers attended and sampled from over 240 homebrewed and commercial beers. The event raised over $50,000 for charities, including the Multiple Sclerosis Society and the Juvenile Diabetes Research Foundation.
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