Squash Tripel recipe, understanding base malt and more

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Find Recipes Start your free trial Brew Day Bulletin Dear Homebrewer, For something seasonal (but not pumpkin) brew this unspiced Squash Tripel recipe [Free] from Cambridge Brewing Company in Cambridge, Massachusetts. Drew's Open Fermentation Experimental Mild [Digital Members] sings best when allowed to breathe! So be sure to keep the fermentation open (but covered). Understanding base malt [Free] can help you choose the right base malt for your brew. In New Zealand, you can legally make your own bourbon. Read all about it in Distillation 101 [Digital Members].  Mr. Wizard has suggestions for adding body to stout [Free] as well as wort volume [Digital Members] best practices.  In projects, give an old barrel a new life [Digital Members] and build a heated mash tun [Free]. Cheers! Brad Ring Publisher Read & Brew: Free Content For All Recipe Squash Tripel An unspiced squash tripel recipe courtesy of Will Meyers, Brewmaster at Cambridge Brewing Company in Cambridge, Massachusetts. (5 gallons/19 L, all-grain) OG = 1.072  FG = 1.005 IBU = 23  SRM = 4  ABV = 8.8% Ingredients 12 lbs. (5.4 kg) Pilsner malt 4 oz. (113 g) Vienna malt 4 oz. (113 g) aromatic malt Read more Article Understanding Base Malt Malt, hops, yeast, water. There have been extensive studies into each of these ingredients and their impact on the final beer product, but often it is the large flavor contributors such as hops, yeast, and specialty malts that get the most attention. While the influence of base malts in the final beer product might be subtle in comparison, it still will have an effect on your beer and knowing how they impact the final product can help you to better predict how your final beer will turn out. Base malts are exactly as they sound, the foundation the beer is built on. Read more Ask Mr. Wizard Adding Body Q How do I add body to my stout? My stout has good aroma and flavor but it seems thin. Is there a way to add more body to it?   Read More Project Build A Heated Mash Tun: Projects Mashing is one of the most defining steps of the brewing process. This step will define the fermentability of your wort and affect mouthfeel, flavor and even head retention of your beers. This was the reason why I started looking for precise and accurate mashing equipment. 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 Drew's Open Fermentation Experimental Mild Drew's Mild sings best when allowed to breathe! So be sure to keep the fermentation open (but covered). (6 gallons/23 L, all-grain) OG = 1.038 FG = 1.008 IBU = 21 SRM = 8 ABV = 3.3% Ingredients 6 lbs. (2.7 kg) Maris Otter pale ale malt 2.25 lbs. (1 kg) Pilsner malt 1.5 oz. (43 g) black patent malt   Read more Article Distillation 101: When Beer Becomes Bourbon There are few places in the world where home distilling is legal. I am lucky to live in one of them right now, New Zealand. I am from the United States where it is a federal crime, a felony, to distill spirits for consumption. I know plenty of people who have home distilled in the United States, but that does not make it any more legal. Keep local laws in mind as you journey ahead! Read more Ask Mr. Wizard Wort Volume Q I have been homebrewing for more than a year and a half. I've mainly been extract brewing with great results, but I have reached that point that every homebrewer has reached, or will reach: the need to move on to grain brewing. Almost every grain recipe (partial mash or all-grain) suggests bringing the volume of wort to six gallons before boiling, even if the runoff after sparging is less than six gallons. Typically in an extract batch I use two to three gallons of water to boil my wort, then add enough pre-boiled and cooled water to bring my volume to five gallons prior to pitching. What effects could boiling an all-grain or partial mash wort at a volume of less than six gallons have on my overall batch if I were to add preboiled tap water to the wort (to five gallons) prior to pitching? It seems the pre-boiled, cooled water would help cool the wort quicker to pitching temperature.   Read more Project Wine Barrel Table: Give an old barrel a new life I recently came across a used half barrel that the local pub was throwing out. It was almost ready to fall to pieces as two of the bands had fallen off and the top one was also ready to fall off. It would be very difficult to reassemble, so I carefully put the bands back on and took it home. I knew there was a good use for it, but I wasn't sure what that was at the time. 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.