| Get pro tips for brewing pastry stouts [Digital Members] from three of the best, who each approach them differently. | | | Schneider Weisse: Aventinus clone [Free] features notes of raisins, plums, bananas, cloves, and a touch of chocolate. When brewing Piwo Grodziske [Digital Members], if available substitute Marynka hops for bittering and Lublin hops for flavor. | | | Brush up on your wort boiling science [Free]. | | | This carboy sprayer project [Digital Members] will help with clean up, while this trap door keezer project [Free] will look great in your home bar. | | | Mr. Wizard explains how to use pectic enzyme in fruit beer recipes [Free] and achieve a a crisp finish [Digital Members]. | | Cheers!
Brad Ring
Publisher | | | Read & Brew: Free Content For All | | | Recipe
Schneider Weisse: Adventinus clone This beer is basically a wheat doppelbock, made to compete with the true doppelbocks. It features notes of raisins, plums, bananas, cloves, and a touch of chocolate. A decoction mash and extended boil are really needed to bring out the dark malt and caramel flavors.
(5 gallons/19 L, all-grain)
OG = 1.076 FG = 1.016
IBU = 10 SRM = 21 ABV = 8.2%
Ingredients
9 lbs. (4.1 kg) wheat malt
4.75 lbs. (2.15 kg) Pilsner malt
1.5 lbs. (0.68 kg) Caramunich® malt
Read more | | Article
Wort Boiling Science Many new all-grain brewers are prepared for the added difficulty of mashing. They already have read about the effects of different temperatures, mash thicknesses and rest combinations. However, because the techniques for wort boiling are very straightforward, they may not have learned about the important benefits that boiling the wort correctly brings to their beer. When asked for advice on what it takes to make great beer, a famous German brewer listed four things: Buy the best ingredients you can possibly afford, clean everything all the time, boil the kettle well and pray. There are several reasons why a good wort boil is important.
Read more | | Ask Mr. Wizard
Pectic enzyme in fruit beer recipes Q Strawberries are in season and I'm about to make my first fruit ale. I'm a devoted extract brewer, but the addition of fruit is new to me. Scanning the Internet, I've found a few recipes that look good, so I'm going to formulate a recipe based on what I've read. However, I'm a little confused as to the purpose of pectic enzyme. How much do I use? I understand it comes as a powder as well as a liquid. Do I add it to the primary or secondary fermenter? Also, how is the yeast going to react to the sugars in the berries? A friend told me to run a blow-off tube because there will be so much action in the primary fermenter that my 6.5- gallon fermenter will overflow. My next venture will be with blueberries — we have a pub in Bar Harbor that makes a wicked blueberry ale. Will I need pectic enzyme with blueberries as well?
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. Nixing the beer fridge, I turned to the homebrew forums where members highlighted their beer fridge/kegerator/keezer creations and discussed pros and cons.
Read More | | 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
Piwo Grodziske (5 gallons/19 L, all-grain)
OG = 1.037 FG = 1.007
IBU = 30 SRM = 4 ABV = 3.9%
Ingredients
7 lbs. (3.2 kg) oak-smoked wheat malt
0.6 lb. (0.27 kg) German pale ale malt
14 oz. (0.4 kg) rice hulls
Read more | | Article
Pastry Stouts: Tips from the Pros So-called "pastry" stouts are loaded with flavors reminiscent of popular desserts and commercial examples have become some of the most sought-after beers. Get tips for brewing these rich beers from three of the best, who each approach them differently.
Read more
| | Ask Mr. Wizard
Seeking a Crisp Finish Q One thing that I have noticed throughout the beers that I enjoy the most is that they have both a lot of flavor and they also finish rather crisp. What is the best way to brew a beer that has a medium to full body but also finishes crisp? I know that the higher temperature you mash at, the more body you will have. The only way I have heard to get more crispness to beer is to mash at lower temperatures. Any ideas?
Read more | | Project
Carboy Sprayer: Projects Probably every homebrewer's least favorite part of the hobby is the sometimes staggering amount of cleaning that is required to produce a sanitary, contaminant-free batch of beer. And one of the most stubborn things to clean can often be that thick, nasty-looking ring of dried kräusen gunk that is almost always present after a healthy fermentation. This is especially true for brewers who use blow-off tubing, as the kräusen travels all the way up the neck of the carboy.
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. | | | | |
Tidak ada komentar:
Posting Komentar