Jamil's Belgian Blond, barrel aging, and more

BYO's Weekly Newsletter

Membership Options   Brew Day Bulletin Dear Homebrewer, We're featuring classics for this week's recipes: an authentic Belgian-styled blonde ale [Free] and a classic Bavarian-style hefeweizen [Plus & Digital Members]. Learn how to master milling [Plus video] to produce the right kind of grist for your needs and your brewing system. Here are tips on starting your own barrel aging program [Free] and brewing with rye [Plus & Digital Members]. Learn to build a keg lid carbonator [Plus & Digital Members] or a DIY flight serving tray [Free].  Mr. Wizard troubleshoots fluctuating mash temperatures [Free] and shares the scoop on dip hopping [Plus & 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 Mastering Milling Learn how to dial in your grain mill to produce the right kind of grist for your needs and your brewing system. You'll see the difference between coarse and fine and what all this means to your brewing and efficiencies with Brew Your Own Magazine's Technical Editor Ashton Lewis. Watch Now Read & Brew: Free Content For All Recipe Jamil's Belgian Blond (5 gallons/19 L, all-grain) OG = 1.065 (15.8 °P)  FG = 1.012 (3.0 °P) IBU = 25  SRM = 5  ABV: = 7% Ingredients 9.9 lb. (4.5 kg) Best Malz Pilsen (or similar continental Pilsner) malt (2 °L) 1.2 lbs. (560 g) cane or beet sugar (0 °L) 7 oz. (200 g) Franco-Belges aromatic malt (20 °L)   Read more Article Barrel Aging: Nine tips to start your own program You've just opened up your small brewery. You're on top of the world, making IPAs for the masses and a delicate Italian Pilsner for your own personal consumption. You've mastered the main skill of a brewer, which is cleaning and sanitation. And now you're ready to throw some of that out of the window and start making some exotic, slow-selling projects aged in oak barrels. Good for you. Get out there and get crazy with it, but here is a brief primer that just might help you make better beer without a multi-year learning curve. Read more Ask Mr. Wizard Fluctuating mash temperatures Q Just how critical is temperature control in all-grain brewing? I have recently built a basic three-tier all-grain system out of three converted kegs. I am in the Air Force, and currently stationed in England. Unfortunately, I must brew outdoors. This time of year the weather is cold, cloudy, windy, wet, and rainy especially on the weekends during my brewing sessions. I have brewed six 5-gallon batches (witbier, honey wheat, Trappist ale, ESB, brown ale, and a kölsch) and with every batch I have had a difficult time keeping my target temperature of 152° to 154° F. My temperatures bounce back and forth between 145° and 160° F. I usually hold my target temperature for 75 minutes of the 90-minute mash. When the temperature does fluctuate, I get it back to the target as quickly as possible. Read More Project Build a Flight Serving Tray A variety of homebrewed beers on tap is a great way to impress your family and friends. But, when your guests have to drive home afterwards, they likely aren't going to be up for a pint of each selection. Enter the flight serving tray (or paddle). Conveniently holding sample size glasses, flight trays should be a part of every homebrewery that has a selection of brews to offer. Here, four homebrewers offer their own designs that you can use to build a flight tray of your own. 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 Bavarian Hefe-weizen (5 gallons/19 L, all-grain) OG = 1.056  FG = 1.013 IBU = 27 SRM = 4  ABV = 5.8% Ingredients 6.75 lbs. (3.1 kg) Belgian wheat malt 4 lbs. (1.8 kg) Belgian pale two-row malt 0.75 lb. (0.34 kg) dextrin malt   Read more Article Brewing with Rye: Tips from the Pros Rye is a versatile ingredient that can lend itself to a variety of beer styles. It can bring a pepper/spiciness and earthy flavor to beers, while also contributing positive characteristics from increased head retention to a more rounded body and mouthfeel. Rye ales and rye IPAs may be the most common styles where rye plays a role, but craft brewers have been expanding its use as style boundaries continue to be pushed. For this column we found three pros that use rye in very different styles (and using different forms of rye) to get homebrewers thinking about the various uses of rye.   Read more Ask Mr. Wizard Get The Scoop On Dip Hopping Q. This question is short and sweet: What the heck is dip hopping? Read More Project Build a Keg Lid Carbonator: Projects Kegs, those old soda containers made by Cornelius, Firestone, and Spartanburg, appear in many brew houses around the time the brewer thinks "I really hate bottling," "I'm serious about this hobby," or "my brother's birthday party is around the corner." 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.