| If you live somewhere with snow, consider making beer brewed from snowmelt water [Free]. Or try Winter Yum Yum Stout [Plus and Digital Members]. | | | British Dark Mild Ale recipe [Free] is known for its low hop character when compared to bitters and pale ales with a lot more toasted malt presence in the dark milds. | | | Get step-by-step instructions how to properly clean and sanitize your homebrew corny keg [Plus video]. | | | Put your own unique twist on recipes with pro tips on tweaking recipes [Plus and Digital Members]. | | | Mr. Wizard explains the science behind dextrin malts [Free] and explains your options when choosing specialty malts [Plus and Digital Members]. | | Cheers!
Brad Ring
Publisher | | | For BYO+ and Nano+ Members Only | | | Brew even better with BYO+ Membership Become a BYO+ Member to access the new BYO+ Video Series, one on-demand workshop, 1000s of how-to articles and tested recipes, and more! Watch with BYO+ Membership | | | Video
Corny Keg Cleaning Join Brew Your Own's Technical Editor Ashton Lewis with step-by-step instructions how to properly clean and sanitize your homebrew corny keg.
Watch with BYO+ or Nano+ Membership | | | Read & Brew: Free Content For All | | | Recipe
British Dark Mild Ale Jamil Zainasheff provides readers with a recipe for a British Dark Mild. This British session ale is known for it's low hop character when compared to bitters and pale ales with a lot more toasted malt presence in the dark milds. Often served via cask in it's native land.
(5 gallons/19 L, all-grain)
OG = 1.036 (8.9 °P) FG = 1.011 (2.8 °P)
IBU = 17 SRM = 22 ABV = 3.2%
Ingredients
6.25 lb. (2.83 kg) Crisp British pale ale malt or similar (3 °L)
5 oz. (142 g) crystal malt (60 °L)
5 oz. (142 g) crystal malt (120 °L)
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Snow Ale: Beer brewed from snowmelt water Every fall-time, similar to a squirrel building up their winter storage, I store up enough nuts to last the winter; except in my analogy the nuts are my homebrew. In October I start a fury of brewing strong, fortifying beers to get me through the winter — Belgian quads, smoked tripels, strong stouts, and my annual Christmas beer. I brew in my garage, and as winters in Indiana are unpredictable, I generally don't brew much from December through February. However, when the beer gods call, you'd better pick up the phone.
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| | Ask Mr. Wizard
Dextrin Malts Q I understand that DextraPils® gives body and head, but why? What is the process in making this malt and how does it break down in a mash? What type of sugars or starches does it provide? I do know that DextraPils® grain itself is crunchier and not as sweet as 2-row malt. I did a test and brewed my IPA recipe, but left out the DextraPils® and replaced it with 2-row malt. This was only about 5% of the grain bill. My OG went up 3 points. I have my gear dialed in and have been able to duplicate this recipe with the same numbers several times. So if you could please clear up what the science is behind DextraPils® I would greatly appreciate it.
A DextraPils® is a specialty malt produced by the Great Western Malting Company located in Vancouver, Washington. DextraPils® is a type of crystal malt that is often referred to as dextrin malt. Other companies produce similar products, for example Briess Malting produces CaraPils® and Weyermann Malting produces Carafoam®, so for the sake of clarity in my answer I will refer to these malts as dextrin malts.
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Inline refractometer: Getting real-time density readings The idea of this project was to measure the Brix of a wort inline during recirculations and transfer during the various processes of a brew day. For example it could be used as part of the sparging process, so that the sparge can be stopped when the standard gravity (SG) approaches 1.008 (2.1 °Brix) to prevent the extraction of tannins. I can measure the mash's first running's to be able to see if the conversion efficiency was higher or lower than expected. Additionally, the principle could also be utilized during fermentation assuming appropriate formulae are utilized to account for the presence of alcohol. That one is still in theoretical phase though.
Read More | | | For Digital and Plus Members Only | | | Recipe
Winter Yum Yum Stout (5 gallons/19 L, all-grain)
OG = 1.092 FG = 1.028
IBU = 32 SRM = 52 ABV = 9.2%
Ingredients
11.5 lbs. (5.2 kg) 2-row pale malt (2 °L)
3.5 lbs. (1.6 kg) Maris Otter pale ale malt (3 °L)
1 lb. (0.45 kg) dark Munich malt
Read more | | Article
Tweaking Recipes: Tips from the Pros Even if you've brewed a great beer, there is likely still room for improvement according to these pros, who are never satisfied enough to close the book on recipe development. Ian McCall, Head Brewer at Riip Beer Co. in Huntington Beach, California. I am a big believer in the evolution of a beer. With almost every original recipe of a new beer we create, we have a good idea of what the final product will taste like, based on past experience.
Read more | | Ask Mr. Wizard
Choosing Specialty Malts Q There seems to be a lot of different specialty grains that folks add to their recipes for things like head retention, creaminess, mouthfeel, etc. Crystal, Carapils, Caravienne, Caramunich, Carafoam, flaked barley and the list goes on. Why are there so many and does one really stand out for you when you are brewing a beer?
Read More | | Project
Keg Level Sensor: A new way to measure beer volume About two years ago, I decided it's time to get back into homebrewing. Let's clarify that one of the primary motivators for me to stop brewing about 10 years ago was all the time that I had to set aside for washing and sanitizing bottles. This time was going to be different. After convincing my wife to move the kitchen table outside to make room for a kegerator, I knew I had the green light.
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