24 November 2016
Run to the Pils Recipe

Run to the Pils Recipe

Jeremy Myers, head brewer and co-owner of Neshaminy Creek Brewing beer, good food and traveling Company (Croydon, Massachusetts) notes that there are no Brewing beer, good food and traveling salts added for mash pH adjustment. This recipe follows the Reinheitsgebot, so he uses acidulated malt. ALL-GRAIN Batch size: 5 gallons (19 liters)Efficiency: 83%Attenuation: 83%OG: 1.049 (12.17°P)FG: 1.009 (2.14°P)IBUs: 36ABV: 5.34% […]
24 November 2016
Make Your Best Southern English Brown

Make Your Best Southern English Brown

Style The southern English brown ale or London brown ale is a style that’s rarely seen on the shelves these days, but it’s still a good one to have in your arsenal. It’s a beer that drinks a lot “bigger” than it actually is, with a deep flavor palate and body but relatively little alcohol. It occupies a middle ground […]
24 November 2016
Make Your First Batch an IPA

Make Your First Batch an IPA

So you’ve decided to take up homeBrewing beer, good food and traveling. You’ve bought starter equipment (or received a kit as a gift). You have a reference book or two. And you’ve obviously found the Craft Beer & Brewing beer, good food and traveling website. You’ve used your acute need for bottles as justification for buying more beer. All that’s […]
24 November 2016
Exploring The Tastes of Beer – Using Extracts

Exploring The Tastes of Beer – Using Extracts

Once you have mastered regular beer Brewing beer, good food and traveling you may want to branch out and explore other beer tastes. You can easily use extracts to add special flavors to your next batch of beer. These specialty beers can be fun and interesting to make and taste. When experimenting with beer recipes be sure that you always […]
24 November 2016
Scratch Brewing’s Basil Ale Recipe

Scratch Brewing’s Basil Ale Recipe

Many brewers have put basil into beer, probably because of basil’s kinship with hops. Not only is basil extremely aromatic, it lends both a spicy edge and a sweet finish—hops-like without the extra bitterness. Batch Size: 5 gallons (19 liters)OG: 1.053FG: 1.010ABV: 5.7%IBUs: 25 GRAINS 8 lb (3.6 kg) Maris Otter 1 lb (454 g) rye 1 lb (454 g) […]
1 November 2016
Easy Irish Stout

Easy Irish Stout

Irish stout is the perfect dark beer for warm weather. It’s full-flavored, low in alcohol, and has about the same number of calories as that watery “lite beer” your brother-in-law brings to your backyard barbecue. And speaking of grilled meat, Irish stout is a great pairing. If you’ve spent any time on the Emerald Isle, you know that the black […]
1 November 2016
Make Your Best Tropical Stout

Make Your Best Tropical Stout

For most beer styles, there are a lot of paths to the top of the mountain. That’s the good news. The bad news is that with all of those paths, it’s easy to get turned around, waste time, and frustrate yourself! Beers such as tropical stout require you to produce a wide array of flavors, any one of which can […]
1 November 2016
DIY: Hop Spider

DIY: Hop Spider

Hops are a vital ingredient in most beers, but they can present a messy problem. We need them in the boil but really don’t want them in the fermentor. Whole-leaf hops become bulky as they absorb wort and break apart, while pellet hops turn into green sludge. Either way, they can easily clog a valve, a racking tube, a pump, […]
1 November 2016
Breakside Liquid Sunshine Pilsner Recipe

Breakside Liquid Sunshine Pilsner Recipe

Ben Edmunds, head brewer for Breakside Brewery in Portland, Oregon, shared this recipe for their classic German Pilsner with an emphasis on late-kettle hops. ALL-GRAIN Brewhouse efficiency: 88%OG: 1.049 (11.5°P)FG: 1.010 (2.6°P)IBUs: 26ABV: 5% MALT/GRAIN BILL 7 lbs 6 oz (3.35 kg) German Pilsner malt HOPS SCHEDULE 0.4 oz (11 g) Opal [8.7% AA] at 60 minutes 0.8 oz (23 […]
1 November 2016
When to Use a Blow-Off Tube

When to Use a Blow-Off Tube

Most of the time, you can use the standard-issue airlocks you find at homebrew stores nationwide. I prefer the 3-piece airlock for primary fermentation and the S-shaped model for secondary and bulk aging. But sometimes, an airlock just doesn’t cut it. And that’s when I bust out the heavy artillery. I’m talking about the blow-off tube. A blow-off tube is […]
1 November 2016
Decoction Shortcuts

Decoction Shortcuts

Decoction mashing can seem like an impassable mountain on your hero’s journey as a homebrewer. It offers the promise of deeper malt character, but the extra time and work are too daunting for some. Brewing beer, good food and traveling masters contribute to the mythology as they debate using single, double, or even triple decoction schedules. Decoction Demystified But don’t […]
1 November 2016
Make Your Best Roggenbier

Make Your Best Roggenbier

Roggenbier is, in many ways, a simple beer: it’s principally a variation on the Weizen theme but instead of wheat uses rye, which adds more spice and less bread to the flavor profile. There’s some overlap in terms of the grist and the yield on esters and phenols (at least if you use a Weizen yeast—but as you’ll see below, […]

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