Designing a hop schedule for an IPA, It’s My Barrel, and I’ll Rye If I Want To recipe, and more

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Membership Options   Brew Day Bulletin Dear Homebrewer, Recipe: It's My Barrel, and I'll Rye If I Want To [Free]. Here's how to design a hop schedule for an IPA [Free]. Then take a  truncated tour through the history of classic British hops [Members], with 3 example homebrew recipes.  Carillon Brewing Co.'s Porter clone [Members] features a toasted malt aroma punctuated with hints of coffee, dark chocolate, and fruity esters from the British yeast.  Watch a demonstration of how to calibrate brewing scales [Plus Members]. Mr. Wizard takes a deep dive into the dynamics of glycol chillers [Free] and explores a homebrewer's uses for a spare fridge [Members]. This keezer modification gives your draft system polishing touches [Free], while the WashAll System is not your everyday keg washer [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 Calibrating Brewing Scales Join Brew Your Own's Technical Editor Ashton Lewis as he shows you how to properly calibrate your scale for accurate beer ingredient measurements. Your numbers are only good if they are right so make sure your scale is calibrated regularly. Watch Now Read & Brew: Free Content For All Recipe It's My Barrel, and I'll Rye If I Want To (5 gallons/19 L, all-grain) OG = 1.064 FG = 1.016 IBU = 29 SRM = 27 ABV = 6.4% Ingredients: 3.25 lbs. (1.5 kg) Maris Otter malt 3.25 lbs. (1.5 kg) 2-row pale malt 2.25 lbs. (1 kg) crystal malt (60 °L)   Read more Article Designing A Hop Schedule For An IPA Designing a hop schedule for a hop-forward beer is more like an art project than a science project. There is science to it, but ultimately you want to add some panache, you want to shape and mold it to end up in the style and character you set out for. Whether you're going for a big piney West Coast IPA, a tropical-fruit New England IPA, something in between, or tangential, there are ways to guide your recipe decisions. Read more This Friday Learn Brewing Science with Mr. Wizard Join BYO's Mr. Wizard and Technical Editor Ashton Lewis this Friday, March 11 during a live and interactive 4-hour online workshop as he walks through different brewing tests you can use to improve your homebrew. From evaluating ingredients to using basic lab techniques, you'll learn the practical ways to use science to craft better beer. Ask Mr. Wizard A Deep Dive Into The Dynamics of Glycol Chillers Q  I have a 30-L (8-gallon) conical stainless fermenter from Grainfather; it's double walled and has an inlet and outlet connection for pumping in cooling liquid. Right now my liquid comes out from a freezer, where I placed a bucket with 15 liters (4 gallons) of glycol. The freezer maintains the glycol temperature at -15 °C (5 °F), and a submersible pump in the bucket is turned on when the temperature in my fermenter rises 0.1 °C (0.2 °F) above the set temperature on the Grainfather controller. Is there a recommended glycol temperature for fermenter cooling? I have heard something related to "frost burn" of the beer if the glycol is too cold, but I have no confirmation for that phenomenon. I currently use a timer from eBay installed between the pump and Grainfather controller to prevent bumpy temperature drops by limiting the pump to running for 10 seconds and then waiting 50 seconds before the pump turns on again (provided that the Grainfather controller is calling for cooling); this method makes the temperature more stable. The advantage of having this cold liquid is that I can easily get the cold crashes down to 2–3 °C (35–38 °F). A Your question brings up several interesting points that could be expanded into deep dives into topics that most homebrewers would not find very useful, so I will avoid spending too much time crawling down these rabbit holes. Read More Project Keezer Modification: Giving your draft system polishing touches When I started homebrewing, instead of beginning with extract kits and bottles, I jumped all-in opting for all-grain batches and kegging my beer. I like to brew all different styles of beer from hefeweizen to rye IPAs, from wee heavies to imperial stouts . . . and everything in between. Knowing how I started brewing is important because my personality is to jump into the deep-end no matter what I'm doing. Why do something small and simple when you can jack it up?! Realizing I needed cold storage and faucets, one of the first items on my list was a kegerator.  Read More For Digital and Plus Members Only  Start your Digital Membership Free Trial Digital Members get access to thousands of recipes, all new BYO issues and more. Try membership risk free for 14 days.*! Try Digital Membership, Free!* Recipe Carillon Brewing Co.'s Porter clone This English porter features a toasted malt aroma punctuated with hints of coffee, dark chocolate, and fruity esters from the British yeast. With a medium body, the flavor has a moderate level of roasted character, complemented by hints of toasted bread or biscuit, coffee, and hints of acidity. (5 gallons/19 L, all-grain) OG = 1.064   FG = 1.012 IBU = 34   SRM = 33   ABV = 6.7% Ingredients 7.25 lbs. (3.3 kg) pale ale malt 2.5 lbs. (1.1 kg) toasted malt  1.25 lbs. (567 g) oat malt Read more Article Classic British Hops British hops were once considered the finest hops in the world, but these days are often overlooked as brewers seek new aromatic profiles from the Pacific Northwest and Australia or New Zealand, or classic German hops for lagers. However, in doing so, brewers are missing out on a lot of classic British hops that are still staples in many British styles and fit quite nicely into a broader range of beers.   Read more Ask Mr. Wizard Homebrewer's Uses for a Spare Fridge Q  My neighbor recently gave me his used fridge and it still works great. I have been brewing awhile using all-grain ingredients. My question is, I can't afford the next step in brewing, which for me is the Cornelius keg draft system. Is there any advantage using the fridge without the pressurized system? A Glad to see you following one of the most important homebrewing rules of thumb; accept anything for free that can be used to further your pursuit of great beer! Read More Project The WashAll System: Not your everyday keg washer I started brewing 5-gallon (19-L) batches about 15 years ago. One of the best things about a system that size is that cleaning it is for the most part pretty easy. Over the years I expanded my system to do 10-gallon (38-L) batches, switching to all-electric and upgrading to a heat exchange recirculating mash system (HERMS). I expected cleaning to be a bit more work than cleaning the 5-gallon (19-L) equipment, but the reality was the upgrade made the task much worse. Now I have expanded even more to 20-gallon (76-L) kettles and a 15-gallon (57-L) fermenter and, without a doubt, the cleaning effort and time has gone up exponentially rather than linearly! Read More *BYO+ and Nano+ Membership Terms and Conditions:  You will be enrolled in the auto-renewal program, and your membership will renew at the prevailing rates at the time. Additional terms and conditions apply, see individual product pages for details.  *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 © 2022 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.