SPECIAL 20TH ANNIVERSARY ISSUE

SEPTEMBER 2015, VOL.21, NO.5

GREAT BEERS
GREAT YEARS
Celebrating 20 years
with over 20 clone recipes
replicating 20+ craft beers
from 20+ different breweries

BREWING ENGLISH IPAs - TIPS & RECIPES

FORAGING WILD HOMEBREW INGREDIENTS
BUILD A BREWING STAND
MAKING PRE-PROHIBITION BEERS

+
www.byo.com
$5.99
09

SPARKLING ALE
0 74470 02485 9
FROM DOWN UNDER
contents
S E P T E M B E R 2 0 1 5 , VO L . 2 1 N O. 5

56
38 46 80 88
features 38 TOP 10 HOMEBREW PRIORITIES
Every homebrewer has had the importance of sanita-
tion drilled into their brain, so let’s go beyond that and
look at the 10 next most important practices to make
80 PRE - PROHIBITION LAGER
While the name has remained the same, the original
Michelob of 1896 was an all-malt, Bohemia-inspired
lager that was the most expensive beer in America at
your homebrew great every time. the time. Author Jack Horzempa dug into history books
by Josh Weikert in order to recreate the historic recipe.
by Jack Horzempa
46 BAKING WITH BEER
Homebrew is great to drink, but you can also use it in 88 BREWING BRITISH IPA
cooking up some sweet fall treats. Plus: Three recipes While the IPA craze continues to dominate the craft
that will make you want to bypass dinner and skip beer market today, the original IPAs from England bare
right to dessert. little resemblance to what American craft brewers are
by Sean Z. Paxton cranking out. Revisit the roots of this beer style and
learn how it has evolved over the last couple of cen-
56 20 BEERS FROM 20 YEARS turies. Plus: Three British IPA recipes.
The homebrewing and craft beer industries have expe- by Terry Foster
rienced tremendous growth since Brew Your Own’s
premier issue 20 years ago. To help us celebrate the
milestone, we’ve collected a clone recipe from one
brewery that opened in each of the past 20 years.

2 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

 RECIPE INDEX
Big Horse Brewing Co.’s McStallion
Scotch Export Ale clone . . . . . . . . . . . 17

Australian Sparkling Ale . . . . . . . . . . . . . 31

Spiced Cararye® Cake

with Barley Caramel Topping. . . . . . . 48

departments Malted Carrot Orange Scones

with Maple Porter Frosting . . . . . . . . 52

Malted Pumpkin Spiced Scones

with Maple Porter Frosting . . . . . . . . 54
8 MAIL Weyerbacher Brewing Co.’s
A reader writes in with a question about brewing with 20th Anniversary clone . . . . . . . . . . . . 58
grapefruit. Another asks about botting “fast” cider.
Firestone Walker Brewing Co.’s
12 HOMEBREW NATION Double Barrel Ale clone . . . . . . . . . . . 59
A Maine homebrewer shares pictures of his dream “Man Oskar Blues Brewery’s
Room,” and the Replicator clones Big Horse Brewing Co.’s Ten FIDY clone . . . . . . . . . . . . . . . . . . . . 60
McStallion Scotch Export Ale.
Ithaca Beer Co.’s
20 TIPS FROM THE PROS Flower Power IPA clone. . . . . . . . . . . . 61
Beer has changed a lot in the United States since before Starr Hill Brewery’s Jomo clone . . . . . . 62
Prohibition, but you can still brew the beers of our fore-
fathers with tips from a couple brewers who are revisiting 21st Amendment Brewery’s
pre-Prohibition style brews. Back in Black clone. . . . . . . . . . . . . . . . 63

23 MR. WIZARD
Bozeman Brewing Co.’s
Bozone Hefeweizen clone . . . . . . . . . 64
The Wizard offers advice on carbonating high-gravity barrel-
aged homebrew and discusses the science behind (and how Terrapin Beer Co.’s
to properly) purge bottles and carboys with O2 before filling. Wake-N-Bake Coffee Oatmeal
Imperial Stout clone. . . . . . . . . . . . . . . 65
Plus, advice about O2-absorbing bottle caps and filtration.
The Alchemist’s
30 STYLE PROFILE Moose Knuckle clone. . . . . . . . . . . . . . 66
Australian sparkling ale is new to the Beer Judge
Jolly Pumpkin’s
Certification Program Style Guide, but it’s been brewed in Biere de Mars clone . . . . . . . . . . . . . . . 67
Australia since the 19th century to compete against pale
ales imported from England. Surly Brewing Co.’s Bender clone . . . . . 68

98 TECHNIQUES
Ninkasi Brewing Co.’s Vanilla Oatis
Oatmeal Stout clone . . . . . . . . . . . . . . 69
Terry Foster shares insights about brewing pre-Prohibition
ales and lagers that he has gained directly from brewing Right Brain Brewery’s
Black “Eye” PA clone . . . . . . . . . . . . . . . 70
records from the late 19th and early 20th centuries.
The Bruery’s
102 ADVANCED BREWING Terreux Saison Rue clone . . . . . . . . . . 71
Next time you take a hike, look around for brewing ingre-
Maine Beer Co.’s Dinner clone . . . . . . . . 72
dients. They are all around you, and are a great way to
localize your homebrew. Heretic Brewing Co.’s
Evil Twin clone. . . . . . . . . . . . . . . . . . . . 73
105 PROJECTS
Anchorage Brewing Co’s
With a little woodworking know-how, you can build your Love Buzz clone. . . . . . . . . . . . . . . . . . . 74
own three-tier brew stand.
Trillium Brewing Co.’s
120 LAST CALL
Fort Point Pale Ale clone . . . . . . . . . . 75
A rural church in Hermann, Missouri, invites homebrewers to Bluejacket’s Mexican Radio clone. . . . . 76
provide the Communion. Becky Oberg tells the story of why
Defiance Brewing Co.’s
her family has not been called on to supply the Blood of
Fuzzy Knuckles clone . . . . . . . . . . . . . . 77
Christ since her grandfather’s high-ABV brew years ago.

30
Fortside Brewing Co.’s
Black RyePA clone. . . . . . . . . . . . . . . . . 78

where to find it Jack’s Original Lager . . . . . . . . . . . . . . . . . 86

1868 East India Pale Ale . . . . . . . . . . . . . 90

109 Brewer’s Marketplace

Modern British IPA. . . . . . . . . . . . . . . . . . . 90

110 Reader Service Very Small Modern IPA . . . . . . . . . . . . . . 91

111 Homebrew Supplier Directory 1904 Pale Ale. . . . . . . . . . . . . . . . . . . . . . 100

4 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

 what’s happening at
BYO.COM EDITOR
Betsy Parks
Prohibition Pilsner
ART DIRECTOR
As we revisit pre-Prohibition Coleen Jewett Heingartner
brews in this issue and cele-
brate 20 years of publishing ASSISTANT EDITOR
Dawson Raspuzzi
Brew Your Own, let’s revisit the
first issue we ever published in TECHNICAL EDITOR
June 1995 in which we ran a Ashton Lewis
recipe from Al Capone’s illegal CONTRIBUTING WRITERS
brewery during the years of Prohi- Glenn BurnSilver, Terry Foster, Christian Lavender, Marc Martin,
bition. Michael Tonsmeire, Forrest Whitesides, Gordon Strong
http://byo.com/story1275 CONTRIBUTING ARTISTS
Shawn Turner, Jim Woodward, Chris Champine
Experimental Brewing
In his “Advanced Brewing” CONTRIBUTING PHOTOGRAPHERS
Charles A. Parker, Les Jörgensen
column of this issue (page
102) Michael Tonsmeire
explores foraging for PUBLISHER
homebrewing ingredients. Brad Ring
Have fun with it and look
ASSOCIATE PUBLISHER & ADVERTISING DIRECTOR
for ingredients you never Kiev Rattee
thought of adding to beer. If you need
more inspiration, read another one of ADVERTISING SALES COORDINATOR & RECIPE EDITOR
Dave Green
Tonsmeire’s articles on experimental
brewing. http://byo.com/story3109 EVENTS & MARKETING COORDINATOR
Jannell Kristiansen

RECIPE STANDARDIZATION
BOOKKEEPER
Faith Alberti

SUBSCRIPTION CUSTOMER SERVICE MANAGER

Anita Draper
EXTRACT EFFICIENCY: 65%
(i.e. — 1 pound of 2-row malt, which has NEWSSTAND DIRECTOR
Carl Kopf
a potential extract value of 1.037 in one
US gallon of water, would yield a wort of
EDITORIAL REVIEW BOARD
1.024.)
Tomme Arthur • Port Brewing/Lost Abbey Steve Bader • Bader Beer and Wine Supply
David Berg • August Schell Brewing Co. Michael Dawson • Wyeast Laboratories
EXTRACT VALUES
Horst Dornbusch • Beer Author, Neighborhood Beer Co. Chris Graham • MoreBeer!
FOR MALT EXTRACT:
Bob Hansen • Briess Malt & Ingredients Co. Anita Johnson • Great Fermentations (IN)
liquid malt extract
Micah Lenz • Electrical Engineer John Maier • Rogue Ales
(LME) = 1.033–1.037
Paul Manzo • Homebrew Consultant Ralph Olson • RNV Enterprises
dried malt extract (DME) = 1.045
Mitch Steele • Stone Brewing Co. Mark & Tess Szamatulski • Maltose Express
John Weerts • Homebrew Consultant Chris White • White Labs
POTENTIAL
Kal Wallner • The Electric Brewery Anne Whyte • Vermont Homebrew Supply
EXTRACT FOR GRAINS:
David Wills • Freshops
2-row base malts = 1.037–1.038
wheat malt = 1.037
6-row base malts = 1.035
SUBSCRIPTIONS ONLY EDITORIAL & ADVERTISING OFFICE
Munich malt = 1.035 Brew Your Own P.O. Box 469121 • Escondido, CA 92046 Brew Your Own
Vienna malt = 1.035 Tel: (800) 900-7594 • M-F 8:30-5:00 PST 5515 Main Street
crystal malts = 1.033–1.035 E-mail: [email protected] • Fax: (760) 738-4805 Manchester Center, VT 05255
chocolate malts = 1.034 Special Subscription Offer Tel: (802) 362-3981 Fax: (802) 362-2377
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flaked maize and rice = 1.037–1.038
ADVERTISING CONTACT: Kiev Rattee ([email protected])
HOPS: EDITORIAL CONTACT: Betsy Parks ([email protected])
FACEBOOK: www.facebook.com/BrewYourOwn
We calculate IBUs based on 25% hop
TWITTER: @BrewYourOwn
utilization for a one-hour boil of hop
pellets at specific gravities less than Brew Your Own (ISSN 1081-826X) is published monthly except February, April, June and August for $28.00 per year by Battenkill Commu-
nications, 5515 Main Street, Manchester Center, VT 05255; tel: (802) 362-3981; fax: (802) 362-2377; e-mail: [email protected]. Periodicals postage
1.050. For post-boil hop stands, we cal- rate paid at Manchester Center, VT and additional mailing offices. Canada Post: Return undeliverables to P.O. Box 25542, London, ON N6C 6B2.
POSTMASTER: Send address changes to Brew Your Own, P.O. Box 469121, Escondido, CA 92046-9121. Customer Service: For subscription
culate IBUs based on 10% hop utiliza- orders call 1-800-900-7594. For subscription inquiries or address changes, write Brew Your Own, P.O. Box 469121, Escondido, CA 92046-
tion for 30-minute hop stands at specific 9121. Tel: (800) 900-7594. Fax: (760) 738-4805. Foreign and Canadian orders must be payable in U.S. dollars plus postage. The print subscription
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gravities less than 1.050. Increase hop
dosage 10% if using whole leaf hops. All contents of Brew Your Own are Copyright © 2015 by Battenkill Communications, unless otherwise noted. Brew Your Own is a registered
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We use US gallons whenever gallons are or omissions anywhere in the publication.
mentioned. All rights reserved. Reproduction in part or in whole without written permission is strictly prohibited. Printed in the United States of America.
Volume 21, Number 5: September 2015

6 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

 contributors
MAIL
Dennis Maricupa is a New Jersey na-
tive with a huge passion for craft
beer. He is a professional brewer and
cellerman at Carton Brewing in At-
lantic Highlands, New Jersey. He is
also a graduate of the American
Brewers Guild’s Intensive Brewing Science & Engineering
program. Dennis is a proud member of the AHA, a repeat
National Homebrew Competition finalist, member of the
2015 NHC Gambrinus Club award-winning WHALES
(Woodbridge Homebrewers Ale and Lager Enthusiast So-
ciety) homebrew club, and a frequent beer traveler. He
also loves listening to various genres of music and play-
ing his Pearl Masterworks custom drum kit. In this issue
FRUIT BEERS Dennis makes his BYO writing debut with four commer-
I got the new magazine (July-August 2015) and I noticed that in
cial clones as part of our 20th anniversary clone recipe
the fruit beer article grapefruit wasn't mentioned. Just curious as
collection, starting on page 56.
to why not? And do you have any recommendations in regards to
amounts for grapefruit?
Nick Ashford • via Facebook Josh Weikert took up homebrewing
in 2007 as a means of staying sane
Brew Your Own Editor Betsy Parks replies: “Hi, Nick. Brad Smith, the during graduate school. He is a
author of the fruit beer story reports: ‘I'm not an expert on grapefruit founding member and the President
but I know most people avoid the juice itself due to the acidity. of the Stoney Creek Homebrewers
However I understand that grapefruit zest and in particular the rind (from East Norriton, Pennsylvania),
can be used. I believe the rind produces the best results. Most rec- has medaled in every BJCP beer style,
ommend not overdoing it however. The peel can be bitter and the is a BJCP Master Judge, and is a two-time (and reigning)
grapefruit pulp does not always generate the flavor desired. Eastern Pennsylvania Homebrewer of the Year. Josh is a
Another trick is to use some of the fruity hops. For example professor and lecturer in political science, specializing in
SummitTM or a combination of Amarillo® and Simcoe® give a very political communication and political psychology. He
nice grapefruit flavor to the beer.’ lives in Collegeville, Pennsylvania with his wife, Barbara
Also, Nick — Mike Tonsmeire, who writes our ‘Advanced Brewing’ (also an award-winning homebrewer), and their dog Bis-
column and the popular blog The Mad Fermentationist, did some cuit (who has yet to win any medals). Josh does a bit of
brewing with grapefruit back in 2013 using a pale ale. This post double duty in this issue. On page 38 he shares the top
might be helpful: http://www.themadfermentationist.com/ 10 most important priorities for homebrewers, and also
2013/06/grapefruit-american-pale-ale-recipe.html. Please feel free contributes a few recipes to our 20th anniversary clone
to formulate and send me a recipe for Ballast Point’s Grapefruit recipe collection, starting on page 56.
Sculpin! I have been missing it since getting back to Vermont after
this year’s National Homebrew Conference in San Diego. Good luck
Sean Z. Paxton, otherwise known as
with your grapefruit beers!”
the Homebrew Chef, has worked as a
professional chef and has been a
FAST CIDERS
homebrewer since 1993. He has pre-
In your last edition you had an article called “Speed Cider Mak-
pared several brewer’s dinners for
ing” and in each recipe they just bottle but there is no info for
the Northern California Homebrew
priming or is this not necessary? Also do I need to rack into an-
Festival and the National Home-
other container to bottle?
brewers Conference. His blog, found at www.homebrew-
Gabe (last name unknown) • via email
chef.com, contains many of his recipes and menus, and he
also hosts a podcast on The Brewing Network titled “The
Brew Your Own Editor Betsy Parks replies: “Hi, Gabe. In Mary Izett’s
Home Brewed Chef.” Sean has written several articles for
book (the article was an excerpt from Speed Brewing, which is out
BYO on the topic of cooking with beer, starting with
right now), she includes a chapter on bottling, which was too
“Cooking with Homebrew,” in the September 2010 issue.
lengthy to include in the cider excerpt. In her book Mary recom-
In this issue, Sean takes us into the bakeshop to share
mends the following amounts of corn sugar in 3⁄4 cup of water per
some ideas for sweet treats made with homebrew. Turn to
page 46 for three great homebrew baking recipes.

8 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

 MAIL
2-gallons of cider: For low carbonation, use 1 oz. of corn sugar, for have been known to keep longer than whole leaf. It used to be
medium carbonation use 1.8 oz., for high carbonation use 3 oz. that sometimes pellets were overheated during processing, causing
Mary adds the corn sugar to the water and boils it for 10 minutes, loss of essential oils. But that phenomenon is less of an issue
then uses an ice bath to cool the solution to 5° of the cider. To these days as producers are more sophisticated about processing
bottle, she does use a bottling bucket to mix the cider and the hops into pellets.”
priming solution, just as you would when brewing. You could, alter-
natively, use priming drops, which are added 1 to a bottle, and skip THE NEW STYLES
the previous steps.” 2015 BJCP Guidelines are out. @BrewYourOwn has one of
the new categories outlined, along with recipes!
HOP QUESTION http://bit.ly/1C2XKsv
I ordered a couple of back issues and was interested in trying Modern Homebrew Emporum (@MHE_2304 ) •
out a couple of recipes in them. I do have one question, unless Cambridge, Massachusetts (via Twitter)
otherwise noted, are the hops mentioned in the recipe leaf
hops and not pellets? Brew Your Own Editor Betsy Parks replies: “It’s true! Thanks for
Jonathan Daniels • via email spreading the word on the Czech pale lager edition of ‘Style Pro-
file’ in the May-June 2015 issue of Brew Your Own. We were lucky
Brew Your Own Recipe Editor Dave Green replies: “Hi, Jonathan. In enough to convince Gordon Strong, the president and highest
recipes in BYO it is assumed the hops are pellets unless otherwise ranking judge in the Beer Judge Certification Program (BJCP), and
noted (generally, increase the hop dosage by 10% if using whole principal author of the BJCP Style Guidelines to write the ‘Style
leaf hops). However, the choice of what hops you use depends on Profile’ column for us a few months ago. Gordon has decided to use
what works for your system. Some people find that pellets might his intimate knowledge of the new BJCP guidelines to kick off his
clog up their wort chiller while other folks find that whole leaf ‘Style Profile’ columns by discussing some of the newly added
hops clog up their strainer. If you do plan on storing the hops for styles, like Czech pale lager, and also in this issue (starting on
longer periods of time (several months to a year let's say), pellets page 30) Australian sparkling ale.”

10 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

 HOMEBREW NATION
READER PROJECT: THE MAN ROOM
KEVIN SPIGEL • UNITY, MAINE

milled two slabs, each about 18-feet

long, 2 feet wide, 4 inches thick (5.5 m
x 0.6 m x 10 cm) and weighing 400
pounds (180 kg), and about 60 board
feet of stock to be used for shelving.
The wood was dried in our barn for
three years until it was time to actu-
ally begin assembly. For years, I
planned the layout of the bar, making
numerous sketches, conducting field
research (i.e. sipping beer at a number
of establishments and studying lay-
outs/features) and hosting several
“meetings” with family and friends to
discuss ideas. We call “meetings” any
time we need to discuss important
“business” and have a homebrew or
two. In the end, I decided to go with
the traditional U-shape setup with a
main front bar wrapping around to a
back bar, with the shorter section used

T he Man Room. Many dream of one,

few have one. Note that I’ve re-
tons of old horsehair plaster, lathe,
rubble from 1.5 chimneys, old insula-
for the tap tower. The back bar has a
sink and mini fridge as well as storage
ferred to this space as a “room” not a tion, and more (a “before” picture is on cabinets and drawers. Above the back
“cave.” I draw this distinction based on top of page 13). We reclaimed nearly bar is a shelving unit for glassware,
the fact that the space is located on five tons of bricks that were stacked bottled wine/beer storage, electronics,
the main floor of our home and is not on pallets and saved for later use. TV, and knick-knacks. The entire bar
confined to a basement or garage. Starting from scratch, new interior top was planed to 3-inch (7.5-cm)
When we purchased our home in framing, wiring, plumbing, insulation, thickness, sanded, and the bark was
Maine seven years ago, a farmhouse windows, and sheetrock were installed peeled to expose the live edge. The
from the 1840s, my wife and I imme- in both rooms. The original wide- structure of the main bar is actually
diately began discussing all sorts of plank pine floors were sanded and re- crafted from extra antique, solid
renovation plans to create a space finished in each room. Some original cherry pocket doors from my parents’
that we would be comfortable in. The elements were saved in the Man old Victorian home (where I grew up).
house was structurally sound but it Room including the chimney (the attic The bar shelving and cabinets were
was in desperate need of renovating. and second floor sections were dis- made by friends Joe and Joel. After
It was during one of these conversa- mantled), fireplace, hearth, trim, and much deliberation, I decided to go
tions that I proclaimed “man room” in doors with original hardware. The with a pour-on epoxy finish to ensure
reference to one of two formal living rough-cut beams (second floor joists) long-term durability. The process of
rooms at the front of the house. After were in excellent shape and had great coating the bar top (using expensive
a few years and several large DIY proj- character thanks to hundreds of nail epoxy with a short working time and
ects under our belts we decided it was holes. I painstakingly cut pieces of propane torches) was dubbed “The
time to tackle both of the front living sheetrock to fit in between each sec- Pour.” The momentous event involving
rooms at the same time; the vision – a tion leaving approximately six inches six friends diligently working to
more formal sitting area for the ladies of beam exposed. spread the mixture, smooth the edges,
dubbed the “parlor” and of course, the Construction of the bar began in and eliminate air bubbles (using the
Man Room! 2011 when my friend (and fellow torches) was documented by the
In typical fashion, we gutted the homebrewer), Joe, cut down an enor- ladies huddled in the corner with
rooms including removal of over six mous pine tree from his woodlot and cameras. I instituted one rule for the

12 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

evening — no homebrew before The
Pour. Long story short, after many hours
with a beer in one hand and a torch in
the other, the main bar was coated
again to take care of some stubborn air
bubbles and the finish is amazing! The
same epoxy was used to coat a pub
table, fire place mantle, and end table
constructed from leftover sections of
the pine slabs.
I constructed an insulated tap
tower and covered the front, back, and
removable lid using reclaimed brick
from the chimneys (I cut them to about
3
⁄4-inch/2-cm thickness). Eight Perlick
faucets were installed above a drip tray
that is tied into the sink drain. The kegs
are about 8 feet (2.4 m) below the
tower in a keezer located in the base-
ment. I can fit 11 Corny kegs in the
keezer, which allows me to rotate new
batches in as soon as a keg is kicked.
The refrigerated beer lines exist within
4-inch (10-cm) insulated flexible duct-
ing that is routed up to the tap box and
has a separate insulated cold-air return
line. Two in-line duct fans are used to
circulate cold air through the entire
closed-loop system; the supply line has
a fan that pushes cold air and the re-
turn line has a fan that draws cold air
to increase efficiency (maximum of
2 °F/1 °C temperature change between
the keezer and tap tower). Each beer
line is about 19 feet (5.8 m) in length
and serves a Perlick faucet at the bar.
The room was finished off with a
single recliner in one corner and stools
at the bar and pub table. Guests choose
their beer from the menu hanging on
the chimney (not pictured) or request a
sample tray. The rest of the Man Room
is decorated with traditional beer para-
phernalia including signs, lights, labels,
and of course bottles. The pièce de ré-
sistance is the wall of bottles. I’ve been
collecting bottles since I was about 18,
to the tune of more than 1,000! A se-
lection of these made the cut – 537
bottles of beer on the wall! My dad and
I spent several hours installing level
shelves between a sloping floor and
ceiling (the wonders of an old house!)
to ensure the bottles fit. When guests
bring a new beer over to sample, they
have the privilege of removing an ex-
isting bottle and replacing it with
theirs. Many thanks to my family and
friends who helped pull this off!

BYO.COM SEPTEM BER 201 5 13

 BEGINNER’S BLOCK
BY DAWSON RASPUZZI

ROASTING YOUR OWN GRAINS

art of the joy in homebrewing is reactions between amino acids and re- ter temperatures it is easy to miss your
P making a beer that is uniquely
your own, and one way of taking that a
ducing sugars that take place in the
grain as it is heated. Dumbed down,
mark, especially if your oven tempera-
ture is not precise. You will also see on
step further is by roasting your own this is a non-enzymatic browning of the chart the “Harsh Zone” in red that
malt. All you’ll need is base malt, an the malt from the heat that results in falls between 80 and 150 °L in color.
oven, and a cookie sheet in order to new flavor compounds. Making toast is Mosher explains that malts in this
toast malts to your desired level. an everyday example of the Maillard color range are “quite pungent and un-
The technique for most roasted reaction as the soft bread changes in pleasant” and should be avoided.
malt (crystal/caramel is an exception) color, texture, and taste as it is heated. The best way to determine if the
is really as simple as spreading your The Maillard reaction results in the for- roasting is done is using your nose. To
uncrushed pale or Pilsner malt out on mation of melanoidins, which con- gauge doneness by color you have to
a cookie sheet, tossing it in your oven, tribute flavors and aromas of caramel, crack open the husk as the inside
and giving it an occasional stir so you toffee, nutty, toasty, and raisins. toasts faster than the husk. The result-
don’t char the grains. Of course, it takes The time and temperature to roast ing beer will be darker than the malt
a little more science (and patience) the malt depends on the level of toast itself, so get a better idea of what to
than that to get the result you are you are trying to achieve. As you can look for by cracking open commercial
looking for, and getting the desired see from the chart below (courtesy of malts to see the colors inside.
roasting level may take a little practice. Randy Mosher’s Mastering Homebrew), When done roasting, remove the
As for the science, you’ll want to fa- roasting at 300 °F (149 °C) will give malt from the hot pan immediately so
miliarize yourself with the Maillard re- you a wider window of time to achieve it does not continue cooking and, once
action — a complex series of chemical the right roast level, whereas with hot- it is cool, allow the malt to cure a cou-
ple of weeks in a paper bag. Without
this waiting period the grains will im-
part a harsh, unwanted taste that has
been likened to an ashtray as the toast-
ing process creates a lot of volatile
chemicals that need to mellow out.
As noted earlier, the process varies
a bit when making crystal or caramel
malt. These need to be soaked in water
for a few hours prior to roasting (this
allows starches to be converted to sug-
ars when heated). Then arrange them
two inches (5 cm) thick in a covered
roasting pan and place in an oven set
to 180 °F (82 °C) for about 90 minutes,
stirring occasionally. Now that the
starches are converted to sugars, the
malt must be dried — spread the grain
into two pans so the bed is 1 inch (2.5
cm) thick and raise the oven tempera-
ture to 250 °F (120 °C) for two hours or
until dry. At this point, if you wish to
roast your crystal malt, follow the
roasting instructions detailed earlier.
These methods will allow you to
roast malts up to about 80 °L. Roasting
malts darker than the “Harsh Zone” isn’t
recommended in a traditional oven as
it will cause a tremendous amount of
smoke. To roast darker malts the best
Chart from Randy Mosher’s Mastering Homebrew (Chronicle Books LLC, 2015) avenue is using a roaster.

14 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

 WHAT’S NEW?
CALENDAR
SIMPSONS DRC™ (DOUBLE ROASTED CRYSTAL) MALT SEPTEMBER 4
Simpsons DRC™ has been several years in the TEXAS MEADFEST COMPETITION
making. This new malt has the classic Simpsons New Braunfels, Texas
Malt house feel and instantly breaks down in the Join us September 19 from 11
a.m. to 7 p.m. for 4th Annual Texas
palate once chewed. It has a distinctive aroma and
MeadFest, hosted by the Texas
flavor that is very complex and imparts a heavy, Mead Association. The event fea-
dark caramel taste with more subtle notes of tures tastings from various Texas
burnt sugar, raisin, and dark dried fruits such as meaderies and wineries, an ama-
cherries and plums. It can also deliver some of the teur mead competition, vendors,
softer roasty notes of a chocolate or black malt live music and more family-
but without the astringency or bitterness. Simp- friendly events. Tickets are $20 in
sons DRC™ will produce a deep brown color with advance or $25 at the event and includes
reddish highlights and add body and foam stabil- eight tasting tickets and a souvenir wine
ity like all caramel malts. Use it to brew traditional Belgian abbey and Trap- glass. To enter the amateur mead competition,
entries must be received by mail by Septem-
pist ales, dubbels and dark strong ales, but also try it in UK brown ales, stouts,
ber 4, or dropped off by September 1. Visit
porters and or any other dark beers, to add an extra layer of complexity. www.TexasMead.org for more information.
Color: 280–320 °EBC, 100–120 °Lovibond. Ask for it at your homebrew sup-
plier. Distributed to the trade by BSG HandCraft.

SEPTEMBER 4
SASKATOON HEADHUNTERS
BREWING COMPETITION
BEER DUST: WATER SCIENCE MADE EASY Saskatoon, Saskatchewan
Beer Dust is designed to help you The Saska-
produce delicious brews easily. Don’t toon Head-
have advanced degrees in chem- hunters Brew
istry? Don’t want to spend half of Club hosts its inaugural competition open to
all Canadian homebrewers. Judging will be
your brew day on spread sheets? No held between September 14–19 but the
worries! Beer Dust is a style-specific deadline to submit your entries is September
water conditioning agent that will 4. Entries will be subject to the 2015 BJCP
maximize the taste of your home- style guidelines. This competition is regis-
brew, bringing out all the flavors you tered with the Brewer of the Year and medal
winners will receive points toward that.
want and leaving mediocre beer in The entry fee is $6. Only one entry is allowed
the past. Beer Dust works with both all-grain and extract brews. Simply add per person in BJCP category sub-styles and
one packet of Beer Dust per 5-gallon (19-L) batch of beer (using reverse os- the competition has a “soft cap” of 200
mosis or distilled water only). Done. The IPA Beer Dust formula is available at entries. For more information, visit
better homebrew suppliers, and other style-specific water conditioner pack- http://saskatoonheadhunters.ca
ets will be available soon. More information available at www.beerdust.com.

SEPTEMBER 26
ALABEV’S MASTER OF THE BREW
WILLIAMSWARN COUNTER PRESSURE BOTTLE FILLER Birmingham, Alabama
The inaugural AlaBev’s
The WilliamsWarn Counter Pressure Bottler enables
Master of the Brew
you to bottle your own cold, clear, perfectly carbon- competition is open to
ated, professional quality beverage in a fast and amateur homebrewers and focuses on fall
easy way. This bottler is the ideal addition to the and winter seasonals. An expert panel of
WilliamsWarn BrewMaster or as a means to bottle a judges will select the top beers to be sam-
pled at Uncorked! On the Green on October
carbonated beverage from a Cornelius Keg. The bot-
10, where the winner will also be announced.
tler can accommodate bottles up to 14-1⁄2 inches The winner will receive the opportunity to
(370 mm) in height, allowing a variety of bottle brew 15 barrels at Avondale Brewing Com-
types to be used. The bottler will allow you to pres- pany. All finalists at the event will be voted
surize the bottle with CO2 before filling it up, mak- on by attendees for Best Beer, Most Unique
Style and Most Creative Name. Beers must
ing sure your beverage doesn’t lose its freshness
be submitted at Hop City by Saturday, Sep-
and carbonation when transferred to the bottle. tember 26. To learn more and sign up, visit
This is a tool that is great for all homebrewers, es- www.uncorkedonthegreen.com or call Matt
pecially those entering homebrew competitions where carbonation can be Kilpatrick at 205-516-3122.
the difference between a Gold Medal and not getting a mention at all. More
information available at www.williamswarn.com or order on Amazon.com

BYO.COM SEPTEM BER 201 5 15

 REPLICATOR
BY MARC MARTIN

DEAR REPLICATOR, I’m hoping to convince my

husband to brew something other than the super bitter beers he likes. I normally
just drink big red wines. This winter we were touring waterfalls in the Columbia
River Gorge. We stayed at a hotel in Hood River, Oregon and up the hill from the
hotel we found Big Horse Brewpub. He ordered a sampler selection and one of
them I just loved. It was their McStallion Scotch beer. I hope you can get a recipe
for it and publish my letter. He subscribes and maybe seeing my letter and the
recipe in print will convince him how much I want him to brew it.
Janice Anderson
Seattle, Washington

he Columbia Gorge is home to the four-month delay in receiving the The current brewer, Derrek Smith,
T many waterfalls and they attract big system. He admitted that the first began his career as a homebrewer
thousands of tourists every year. How- few batches weren’t very good but the eight years ago cranking out 10-gallon
ever, its prevailing west winds that knowledge he gained form his restau- (38-L) batches on a converted keg sys-
cause a venturi effect in the gorge at- rant experience quickly led to very tem. He applied to over 40 breweries
tract even more. This makes the Gorge drinkable beers. for an internship or low level starting
one of the top 10 destinations in the position with no luck. He couldn’t af-
world for wind surfing and kite
boarding. The sandy banks of the Co-
. . . Randy claims ford the tuition for formal brewing
education so he simply read every
lumbia River at Hood River serve as a
prime launching area. There is possi-
that over the brewing book he could get his hands
on. Derrek was friends with Jason
bly no better location to watch the past few years Kahler and the timing of him leaving
activity than from the third floor bar
or deck of Big Horse Brewing.
they have in- was in his favor. He brewed with Jason
for a week and made two successful
Owner Randy Orzeck describes creased sales up batches. This was enough to convince
himself as being from “back east.”
That would be Philadelphia, Pennsyl-
to 350 barrels Randy that he had his new brewer.
Derrek says, “the nice thing about
vania, and Connecticut. It was the
wind surfing that brought him to the
per year. the four barrel system is that it allows
me to brew a wide variety of styles.”
Pacific Northwest and now a thriving When the commercial system ar- This is evidently working as Randy
brewpub keeps him here. The brew- rived it seemed way beyond his newly claims that over the past few years
eries dotted across about a 30 mile acquired homebrewing skills. He they have increased sales up to
stretch of the river recently organized placed a call to Dave Logsdon (Founder 350 barrels per year. He also says that
to form B.I.G. – Breweries In the Gorge. of Wyeast Laboratories and owner of McStallion Scotch Ale is their second
Big Horse is now one of B.I.G.’s top 10 Logsdon Farmhouse Ales). Dave spent best year-round seller.
beer destinations. two days sharing his brewing experi- While discussing the beer, Derrek
Big Horse began as Horsefeathers ence and wisdom with Randy, and this advises that this recipe is best suited
Fine Food and Spirits restaurant in was all Randy needed to get him to all-grain brewing. He feels that
1988. Randy’s wife of 20 years, Susan, through the first five years of his new the Golden PromiseTM and Maris Otter
also helped him with another business brewing career. Evidently Dave im- malts coupled with a more compli-
venture, Justa Pasta. This supplied high pressed upon him the need for high cated boiling schedule contribute a
quality pasta for their business and levels of sanitation as he reused the lot to the base flavor. Additionally, he
eventually many of the most popular same yeast for the first two years! recommends a long, cool fermentation
Italian restaurants in Portland, Oregon. As business increased he had to and aging of at least one month (two
Seeking a new challenge and wanting devote more time to management and is better).
to benefit from the surge in craft brew- less to brewing. This lead to the hiring Janice, intercept the magazine and
ing they sold the pasta business. The of a full-time brewer, Jason Kahler. open it to the “Replicator” pages for
idea was to reinvest the money and Jason added some new beers to the when he arrives home. Your efforts
convert their restaurant to a brewpub. lineup and was able to hone his skills should certainly motivate him to “Brew
With no brewing experience Randy further with the very efficient four-bar- Your Own.” For more information about
jumped in with both feet. He ordered a rel system. This resulted in him moving Big Horse Brewing Company and their
four-barrel system from Elliot Bay Fab- on to open his own small brewpub, other fine beers visit their website at
rication. He also purchased a half-bar- Solera, up the hill from Hood River in www.bighorsebrewpub.com or call the
rel system for practice batches during the town of Parkdale. brewery at 503-386-4411.
16 S E PTE MB E R 2 0 1 5 BREW YOUR OWN
BIG HORSE BREWING fer to your fermenter. Pitch the yeast
COMPANY’S MCSTALLION and aerate the wort heavily. Allow
SCOTCH EXPORT ALE CLONE the beer to cool to 65 ºF (18 ºC).
(5 gallons/19 L, all-grain) Hold at that temperature until fer-
OG = 1.067 FG = 1.015 mentation is complete. This may
IBU = 19 SRM = 17 ABV = 6.9 % take 7–10 days. Gently transfer to a
carboy, avoiding any splashing to
INGREDIENTS prevent aerating the beer. Allow the
9 lbs. (4.1 kg) Golden PromiseTM beer to condition for an additional
pale malt week. Prime and bottle condition or
4.5 lbs. (2 kg) Maris Otter pale malt keg and force carbonate to 2.4 vol-
2.5 oz. (71 g) Carafa® Special II umes CO2. Allow the beer to age for
malt (475 °L) at least four more weeks to fully de-
5.2 AAU UK Golding hop pellets velop the flavors and enjoy your Mc-
(60 min.) (1.1 oz./31 g at 4.75% Stallion Scotch Export Ale clone.
alpha acids)
1
⁄2 tsp. Irish moss (30 min.) BIG HORSE BREWING
1
⁄2 tsp. yeast nutrient (15 min.) COMPANY’S MCSTALLION
White Labs WLP001 (California Ale), SCOTCH EXPORT ALE CLONE
Wyeast 1056 (American Ale) or (5 gallons/19 L, partial mash) sanitize your fermentation equip-
Safale US-05 yeast. OG = 1.067 FG = 1.015 ment. When the boil is complete
3
⁄4 cup corn sugar (if priming) IBU = 19 SRM = 17 ABV = 6.9 % add the wort to 2 gallons (7.5 L) of
cold water in the sanitized fer-
STEP BY STEP INGREDIENTS menter and top off with cold water
This is a single step infusion mash. 3.3 lbs. (1.5 kg) Muntons light, up to 5 gallons (19 L).
Mix all of the crushed grains with Maris Otter liquid malt extract After the boil is complete, cool
4.1 gallons (15.5 L) of 172 °F (78 °C) 3 lbs. (1.4 kg) Muntons light, dried the wort to 75 ºF (24 ºC). Pitch your
water to stabilize at 155 ºF (68 °C). malt extract yeast and aerate the wort heavily.
This is a medium-thick mash using 3 lbs. (1.4 kg) Golden PromiseTM Allow the beer to cool to 65 ºF
1.2 quarts of strike water per pound pale malt (18 ºC). Hold at that temperature
of grain (2.5 L/kg). This ratio will 2.5 oz. (71 g) Carafa® Special II malt until fermentation is complete. This
help to reduce maximum ferment- (475 °L) may take 7–10 days. Gently transfer
ability. A less fermentable wort is 5.9 AAU UK Golding hop pellets to a carboy, avoiding any splashing
also created by the higher mash (60 min.) (1.25 oz./35 g at 4.75% to prevent aerating the beer. Allow
temperature. Mash for 40 minutes alpha acids) the beer to condition for an addi-
then drain approximately 0.75 gal- 1
⁄2 tsp. Irish moss (30 min.) tional week. Prime and bottle condi-
lon (2.8 L) of wort and boil it sepa- 1
⁄2 tsp. yeast nutrient (15 min.) tion or keg and force carbonate to
rately for one hour to make a syrup. White Labs WLP001 (California Ale), 2.4 volumes CO2. Allow the beer
Be careful not to scorch as the Wyeast 1056 (American Ale) or to age for at least four more weeks
mixture thickens (for cleaning rea- Safale US-05 yeast. to fully develop the flavors and
3
sons). Slowly sparge with 175 ºF ⁄4 cup corn sugar (if priming) enjoy your McStallion Scotch Export
(79 ºC) water. Ale clone.
Collect approximately 6 gallons STEP BY STEP
(23 L) of wort runoff. Combine that Mash the milled grain in 1.5 gallons Related Links:
with your first boiled wort and boil (6 L) of water at 155 ºF (68 ºC) for • Want to learn more about brewing
for 120 minutes. This is an extra 30 minutes. Remove grains from the Scotch ale (also known as wee
long boil in order to caramelize and wort and rinse with 2 quarts (2 L) of heavy)? Find out all about the malty
darken the wort. This helps to de- hot water, then top off to 3 gallons beer of Scotland in this “Style Pro-
velop the proper flavor profile for (11.4 L). Boil for 75 minutes. Top up file” column from December 2013:
this style. While boiling, add the with 2 quarts (2 L) water, add the http://byo.com/story2890
hops, Irish moss and yeast nutrient liquid malt extract and boil for an
as per the schedule. During the boil, additional 60 minutes. While per- • Scottish beer styles have a lot in
use this time to thoroughly sanitize forming the 60-minute boil, add the common (primarily an abundance of
your fermentation equipment. hops, Irish moss, and yeast nutrient malt) but there are many variations.
After the boil is complete, cool as per the schedule. During the Learn to brew like a Scot:
the wort to 75 ºF (24 ºC) and trans- boil, use this time to thoroughly http://byo.com/story718

BYO.COM SEPTEM BER 201 5 17

 STORY BEHIND THE LABEL
TYLER JAYNES • LOS ANGELES, CALIFORNIA

This label is a tribute

to two of my fa-
vorites: Thomas Jef-
ferson has been
my favorite presi-
dent ever since I
was about 10,
and hefeweizens were
my first true love/favorite beer
style when I started drinking. Thus the
connection between Jefferson and hefeweizen,
and the Thomas Hefferson beer name was born. My inspi-
ration for the label was the two-dollar bill that I have always been
fond of (because of Jefferson and because it’s uncommon).
I tried to keep the label simple and clean with the idea that if you take a quick
glance at it you will just recognize it as the two-dollar bill, but if you look closely
you will catch nuances that make this a special label. I wanted to change little
things to make it more “beer-friendly” and “labelesque.”
All the changes I made were done on Photoshop. I did not add anything new,
just replaced existing pieces of the bill to keep the authentic look, with the hope
that new little pieces would be discovered the more one drank the beer. The
name of the beer is written in green where the serial number would be located.
Two of the Federal Reserve district numbers were replaced with the ABV content
of the beer. The two signatures that are originally by the Treasurer and Secretary
of Treasury are instead my signature (head brewer) and my wife’s (wife of brewer
and true supporter of my craft). The Federal Reserve seal has been replaced with
a hop with a “J” in the middle (a tribute to Jefferson and the first letter of my last
name). Washington D.C. is replaced with House on the Hill Brewery (what we call
my homebrewery). The upper-left wording has been replaced with some beer jar-
gon, the “United States of America” has been replaced with “United Stouts of
America,” and the series date has been updated to be the year the last Hefferson
was brewed. I also included wheat wreaths around Jefferson’s portrait to praise
the amazing flavor it provides in my hefeweizen.

BYO.COM BREW POLLS

Have you ever researched and tried
to replicate pre-Prohibition beers?

10% Yes, it is part of my brewing

11% Very rarely (once or twice)

65% I have not, but I am interested

14% No, I am not interested

Visit byo.com to participate in our monthly homebrew poll question

18 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

 TIPS FROM THE PROS
BY DAWSON RASPUZZI

DIGGING UP RECIPES
FROM THE PAST
Brewing pre-Prohibition beers
When American Prohibition started in 1920 (and earlier in some U.S. states) the
doors forever closed at many American breweries. Beer styles changed after the
repeal of Prohibition and many recipes were lost forever. But, a number of brew-
eries are now trying to replicate beers from the past, and you can at home too.

O
ur pre-Prohibition lagers brewing techniques and ingredient ad-
are tributes to Simon vancements replace some of the te-
Linser Brewing Company, dious processes of 100 years ago. For
which brewed in instance, we did not decoct as that is
Zanesville from the unnecessary with most modern malts.
1870s until 1918 when alcohol be- We obviously could not use the
came illegal in Ohio. Unfortunately specific barley strains that would have
In general through decades of neglect, vandalism, been used as we don’t know which
pre-Prohibition theft, and finally a fire at the property
in the 1980s, all the records of brewing
were used and it most likely isn’t avail-
able any longer. We could ball park the
beers are bigger, operations had disappeared. We did ex- water profile and hit the known specs
tensive research and spoke with very as well. It was our thought that it was
bolder, and knowledgeable people that have made more important to reproduce the
stronger than the lagers of the Great Lakes region,
specifically those from brewers of Ger-
essence of the style, not the exact beer.
I think we’ve done that admirably.
what many man decent, a focus of their attentions. These beers have been accurate exam-
picture. The classic American Pilsner (CAP)
is basically a Pilsner style that devel-
ples of what our grandfathers were en-
joying 100 years ago and that was
oped out of the use of indigenous what the project was all about for us.
American ingredients, mainly 6-row In general pre-Prohibition beers
barley and corn. It was the forerunner are bigger, bolder, and stronger than
of the current American light lager, but what many picture. I’m not talking over
is bigger all around. All the compo- the top giant ABV numbers here but
nents are there but they stand out a lot perhaps up a percentage point or two.
more: More malt, more body, more bit- For homebrewers who want to
terness, a bit deeper coloring, more of recreate a pre-Prohibition beer, here’s
that wonderful noble hop flavor and my advice:
Photo courtesy of Jay Wince

aroma. It surprises our customers that • Do your research, get the highest
there is so much flavor in a crisp, quality ingredients you can find and
lighter-bodied refreshing beer. We nail your process.
chose to use an American hop variety • Use the proper modern examples of
that was very similar to the German the malts and don’t Americanize the
noble varieties instead of American styles with big resinous, sticky, citrusy
Cluster hops. That was a hard decision hop varieties. Use some nice American
Jay Wince began homebrewing in 1995 and as we think both would have been ap- Cluster or European noble varieties or
founded Weasel Boy Brewing Company in propriate and made an excellent beer. their equivalent.
Zanesville, Ohio with wife and Assistant
We definitely had the goal of being • Fermentation temps are vital. Pitch a
Brewer Lori in 2006. He has brewed four pre-
Prohibition styles — classic Pilsner,
true to style and I think we achieved big healthy yeast population and give
Vienna lager, traditional bock, and special that with these beers. Without having them their optimal temperature range,
brew (aka dunkel bock). The two-time GABF actual recipes (although we did actu- then let them do the work for you.
medal winners reside in Zanesville with their ally see a pre-Pro recipe for a Pilsner) • Don’t hurry these beers. Most of ours
three “Weasel Boys” — pet ferrets Loki, Edgar, our goal was to be as accurate as pos- are in process for 2 to 3 months from
and Dexter. sible, but in the modern age. Modern brew day to tap. It’s worth the wait.
20 S E PTE MB E R 2 0 1 5 BREW YOUR OWN
 e have created a New England at the time. We did a tra-

W couple of pre-
Prohibition beers
at Willimantic
Brewing Co. in-
cluding our Pre-Prohibition Porter and
our Bootlegger IPA as part of our Re-
peal of Prohibition Party that we throw
ditional fermentation at 64 °F (18 °C)
to help keep esters to a minimum. In
three weeks, including conditioning,
this beer was ready to drink.
For Bootlegger IPA we use pale and
smoked malt, rye, and oak chips in the
serving tank. We hopped it with Chi-
every year for our anniversary in busi- nook, Challenger, and Cascades.
ness. To come up with these recipes we We found that the research was the
based our research on information we most tedious, but also the most re-
could find online and in a few books warding part of the process. Ultimately,
we own. In looking at some recipes the beer needed to be delicious so that
from the 1700s and 1800s we devel- is how we determined the best ingredi-
oped these batches, which have be- ents and techniques in brewing them.
David Wollner began homebrewing in 1980 come very popular. For homebrewers who want to
while attending the University of Connecti- For the Pre-Prohibition Porter we brew their own pre-Prohibition style
cut. In 1987 he attended the Association of did research into the early 1900s and beers, once again I would suggest re-
Brewers conference in Boston to pursue considered the malts available. After searching styles from the books and
opening a brewpub. In 1994 he and his studying that, we determined that Internet. Decide what ingredients are
wife opened a craft beer bar while continu- some smoked barley would add a hint easily obtainable and source the tough
ing to search for a site to brew. Three years of aroma from the kilning and the use ones locally if possible. No matter
later they opened Willimantic Brewing of oats would lend a touch of body, what, put your own personality into the
Company at its current location, a 1909 which are ingredients that would have process. The use of molasses, pump-
historic U.S. Post Office in Willimantic, also been available back then. Then we kins, spruce, or other local fermenta-
Connecticut where he installed a 7-barrel used Cluster hops, which would have bles and flavorful ingredients will only
brewing system. been a popular variety of hops here in put your stamp on the recipe.

BYO.COM SEPTEM BER 201 5 21

22 S E PTE MB E R 2 0 1 5 BREW YOUR OWN
 HELP ME, MR. WIZARD
BY ASHTON LEWIS

CARBONATING
HIGH-ALCOHOL BEER
Oxygen-absorbing caps, filtering homebrew

I FERMENTED A RUSSIAN IMPERIAL STOUT FOR 10 DAYS,

Q HELD IN THE SECONDARY FOR 20 DAYS, AND DID A THIRD

TRANSFER/CONDITIONING FOR 30 DAYS. NEXT, I TRANS -
FERRED IT INTO A FRESHLY EMPTIED BOURBON BARREL
FOR 8 WEEKS. IT CLOCKED IN AT 13.5% ABV. AT BOTTLING
TIME I ADDED THE SAME YEAST I USED FOR FERMENTING TO THE BOT-
TLING BUCKET WITH THE BEER AND PRIMING SUGAR. THE BEER NEVER
CARBONATED. WHAT SHOULD I HAVE DONE TO CARBONATE THIS BEER?
DID THE HIGH ABV OVERWHELM THE YEAST?
I am fond of
BILL BARTMAN
PORTLAND, OREGON
kräusening
because actively
fermenting
yeast are in the
A
It’s really pretty amazing do the job required. I am fond of kräus-
how the beer scene in ening because actively fermenting
the US has changed so yeast are in the proper biological con- proper biological
much that barrel-aged
beers have generated great interest
dition to convert carbohydrates into
carbon dioxide quickly and efficiently.
condition to
and tremendous success among brew-
ers playing with barrels. Barrels do
This is different from adding dormant
yeast (for example, dried yeast) and
convert carbo-
present many challenges not encoun- sugar to a bottle of beer. Dormant hydrates into
tered with the brewing of other types
of beer. And carbonation after barrel
yeast have to “wake up,” prepare for
metabolic activity, transport carbohy-
carbon dioxide
aging is one of those challenges. drates across their cell walls and crank quickly and
I am not going to pretend to know
all of the reasons that barrel-aged
up the metabolic machine before any
carbon dioxide is produced. This is re-
efficiently.
beers are often difficult to carbonate ferred to as the lag phase of cell
using normal methods, even when growth and occurs before microbiolog-
fresh yeast is used. But the two real ical cultures begin growing. The bot-
big issues about these beers are men- tom line is that adding yeast that are
tioned in your question, and those awake and making noise gives you a
are high alcohol and very low yeast better shot at carbonating these beasty
viability, and cell density following brews than adding inactive yeast.
prolonged aging in multiple vessels. I The type of yeast can also be a
have read that some yeast strains are real factor with higher alcohol beers.
more or less active in the presence Years ago I questioned the alcoholic
Photo by Charles A. Parker/Images Plus

of oak tannins, especially with new strength claimed by many brewers and
barrels. Not sure about how bourbon chalked some of the high claims to a
barrels factor into this calculus. Here blend of bravado and faulty math. Not
are a few ideas of how to carbonate so today as the art and science of high
high-alcohol beers with very little to alcohol beer brewing has become
no viable yeast that is in the proper better understood. Add to this the alco-
health to contribute much to the effort hol contributed by wet bourbon barrels,
of carbonation. for example, and brews topping the
The first is to deliver a dose of scales at 13.5% ABV are not such an
yeast that is in the proper condition to oddity. The alcoholic strength of your
BYO.COM SEPTEM BER 20 15 23
 HELP ME, MR. WIZARD
beer is surely a problem for many yeast strains. The use of a
more alcohol-tolerant yeast, like Champagne yeast, is defi-
The use of a more
nitely worth considering for these beers high in ABV. Be
careful, though. Your beer may have some residual fermenta-
alcohol-tolerant yeast,
bles if the fermenting strain was not able to deal with the like Champagne yeast,
high alcohol. Adding a different strain at bottling time could
present an issue with excess carbonation and bottle bombs
is definitely worth
if your beer has a lot of residual fermentables. This may not considering for these
be an issue, but is something to keep in mind. You could do a
small test fermentation if you have serious concerns.
beers high in ABV.
I have saved the easiest, and least sexy suggestion, for
last. Rack your beer into a keg, add carbon dioxide head bonation due to bottle fermentation issues is about nil.
pressure to add the level of carbonation you seek, and use a What I like about this method is that the beer flavor profile
counter pressure bottle filler to fill your precious beer into is more-or-less set when you bottle, and that the flavor
bottles for safe keeping. The real advantage of this method changes that occur during aging have little, if anything, to
is that the level of carbonation can be checked prior to bot- do with changes in carbonation. Hopefully this information
tling and the potential for over-carbonation or under-car- is useful to your endeavor!

I ALWAYS HEAR THAT CO 2 IS HEAVIER THAN AIR, BUT I AM NO SCIENTIST. JUST HOW MUCH HEAV-

Q IER THAN AIR IS IT? I WOULD LIKE TO KNOW IF THE METHOD OF INJECTING A LITTLE CO 2 INTO A
CARBOY BEFORE TRANSFERRING OR BLASTING A LITTLE INTO A BOTTLE BEFORE BOTTLING HAS
ANY IMPACT ON KEEPING THE OXYGEN OUT OF YOUR FINISHED BEER? I HAVE A VISION IN MY
HEAD OF THIS BLANKET OF CO 2 SITTING IN THE BOTTOM OF A CARBOY OR A BOTTLE, THEN FILL-
ING THEM FROM THE BOTTOM UP WHERE THE BEER NICELY STAYS UNDER THE BLANKET OF CO 2 AND EVEN -
TUALLY ALL THE OXYGEN GETS PUSHED OUT AS THE LEVEL RISES IN THE CARBOY OR BOTTLE. IS THIS
REALLY WHAT IS HAPPENING?
BILL SEROWSKI
HAMBURG, NEW YORK

A
Oh boy, this topic is one that I have some source of your choice. The water will begin to move around
pretty strong thoughts about! I will start because of convective currents and these currents cause
by throwing out a few numbers to answer some mixing to occur at the interface between the water
your question about gas weight and density. and the ethanol. If the layer of ethanol is really thick you
Carbon dioxide weighs 44 grams/mole, oxygen weighs will end up with water on the bottom, a mixture of ethanol
32 grams/mole, and nitrogen weights 28 grams/mole. Since and water in the middle and ethanol on the top. If the
air is about 79% oxygen and 21% nitrogen, the weighted ethanol layer is thin, the glass will completely mix due to
average comes out to be 31 grams/mole. According to the convection. If you did the same experiment with oil and
Ideal Gas Law, an “ideal gas” occupies 22.4 liter per mole at water, the oil would always float on top of water because
atmospheric pressure and 0 °C (32 °F). I will leave the dis- the two liquids are immiscible.
cussion about how this assumption is problematic for engi- Gases do the same thing when there are differences in
neers to physical chemists. The take home message is that temperature in the system, for example the carboy and the
there is certainly a difference in density between carbon gas being added to it, and gases don’t behave like oil and
dioxide and air, with air having only 70% of the density of water. This means that gases mix and tend not to layer. Add
carbon dioxide. Brownian Motion to convection and what results is a system
To put this density difference into perspective, ethanol that will eventually equilibrate. Carbon dioxide can effec-
has a density of 0.79 kg/liter, compared to 1 kg/liter for tively be used as a blanketing gas if it is carefully added to
water. If you carefully pour ethanol on top of dyed water the bottom of containers (carefully means low velocity to
(using a handkerchief helps this experiment) you can easily minimize mixing) and quickly used to guard against oxygen
float ethanol on top of water (the dye in the water helps vi- ingress into beer. In order to do this it is important to create
sualize this effect). The same is true if you carefully “pour” the blanket and fill beer beneath it before the blanket is in-
carbon dioxide on the bottom of a container of air. The prob- filtrated by air.
lem is convection. So how can this be applied to homebrewing? For
Take your glass of dyed water with the ethanol cap starters, if you do want to blanket a carboy or bottle with
and heat the bottom of the glass with a hot plate or heat carbon dioxide you need to add the carbon dioxide to the

24 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

bottom of the container. If you add it to
the top of the container it will sink and
mix with the air and never form a solid
layer at the bottom. And if you use this
method you need to diffuse the flow. A
gas diffuser stone works great for this
method. A cheap aquarium stone
slipped onto the end of a gas stone
will do the trick.
But how do you know that this
works? Unlike the water/ethanol
demonstration you cannot conve-
niently dye gas and there is always a
level of uncertainty without the use
of an expensive gas meter. My go-to
method is to fill a container to the
brim with water and then push the
water out using carbon dioxide. While
not practical for bottle filling, this
method is both practical and very
effective for purging kegs and beer
serving tanks. We use this method to
prepare our 500-gallon (1,900-L) serv-
ing tanks for filling at Springfield
Brewing Company. The water we use
is recovered, so the only thing our
method requires is time to fill our tank
with water and then to displace the
water with carbon dioxide. Other brew-
eries layer carbon dioxide into the bot-
tom of their tanks.
I know our method seems pretty
extreme, but I am not convinced that
we use any more gas than we would if
we attempted to flood the tank with
carbon dioxide while displacing air in
the process (a relatively common
method). My day job with the Paul
Mueller Company has exposed me to
some really interesting processes
over the last 18 years. We have built
numerous million-gallon (3.8 million L)
aseptic orange juice storage tanks over
the years and that industry is very
concerned about oxygen because oxi-
dized orange juice takes on a brownish
color and loses Vitamin C in the pro-
cess. These huge orange juice tanks
are flooded with 1 million gallons
(3.8 million L) of iodophor, then pushed
out with sterile nitrogen and com-
pletely drained prior to filling. This
method not only displaces all of the
air from the tank, it also ensures com-
plete contact of the sanitizer with the
tank wall.
Thanks for the great question!
 HELP ME,
MR. WIZARD
Earlier this year Ashton Lewis partici-
pated in an “Ask Mr. Wizard” Q&A on
BYO’s Facebook page where questions
flew in over a two-hour timeframe. He
provided quick and concise answers to
over 30 questions. What follows are two
of these questions and his original, short
answers (in italics), plus some more infor-
mation he wanted to provide given addi-
tional time to expand on his thoughts.

OXYGEN ABSORBING

Q CAPS — I CAN’T FIND

ANY SCIENCE BEHIND
THEM. HOW DOES
SOMETHING “ABSORB”
O 2? DO THEY ACTUALLY WORK
AND WHERE’S THE EVIDENCE?
NATHAN HOSKINS
LEXINGTON, KENTUCKY

A
Not 100% sure what the
crown liners contain, but
do know they work. Plenty
of data and anecdotal evi-
dence shows that these special liners re-
duce oxygen ingress and help to scrub
oxygen from the headspace. Two common
chemistries used to give polymers oxy-
gen-scavenging properties are the inclu-
sion of iron or ascorbic acid in the
polymer mix. These compounds bind oxy-
gen, and that’s basically how they work.

The topic I did not mention in my origi-

nal answer was oxidation in general,
and especially oxidation associated
with bottle filling. Much has been writ-
ten in the homebrewing literature
about hot side aeration in the brew-
house and splashing of beer causing
oxidation during racking, but there
seems to be less written about oxygen
pick-up during packaging. The truth is
that oxygen pick-up during packaging
can very quickly ruin great beer and
is certainly a topic worthy of serious
head scratching.
In the commercial world of brew-
ing there are really two types of bot-
tling operations. Small-scale fillers that
operate in the 2–50 bottle per minute
range and rotary fillers that typically
are designed to run in the 100–1,000

26 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

bottle per minute range. The modern
rotary filler incorporates bottle pre-
evacuation techniques, bottle fill con-
trol, and fobbing immediately before
crowning to keep oxygen pick-up dur-
ing filling to amazingly low levels.
Many breweries using these sorts of
fillers routinely have 50 parts per bil-
lion or less of oxygen in bottles after
filling. This is really low. These brewers
are happy campers.
Slower speed fillers are typically
designed for smaller breweries with
budget constraints, and many of the
technological features common in
modern rotary fillers are either less so-
phisticated in these slower machines,
don’t work as well as the faster ma-
chines, or are simply not part of the de-
sign of the machine. This means that
air pick-up is almost always higher,
often by a factor of 10, compared to
faster and more sophisticated fillers.
This is pretty high. These brewers are
often times bothered by bottle air.
It seems obvious that these small
breweries should just buy fancier tech-
nology if they are really concerned
about air pick-up, right? Obvious, yes.
Easy, no; the difference in cost between
these technologies starts at about
$100,000 and can quickly be over $1
million. That’s why many small brew-
eries use bottle crowns with oxygen
absorbing liners. While these special
liners can help small breweries with
less than adequate bottle fillers, they
cannot perform miracles.
These special crowns are also used
by breweries with modern fillers be-
cause of oxygen ingress. This happens
when oxygen from the environment
slowly equilibrates with the carbon
dioxide headspace of a beer bottle.
Oxygen scavenging crowns help to pre-
vent oxygen from making its way into
the headspace and prolonging beer
shelf life. So that is why this question
brings up an important point worthy of
further explanation. Thanks Nathan!

SHOULD I FILTER

Q WHEN I TRANSFER TO
REDUCE SEDIMENT
IN MY BOTTLES?
CHAD NIXON
SALT LAKE CITY, UTAH
 HELP ME, MR. WIZARD

A
Filtration at home is not the first thing I would
consider doing to reduce sediment in bottled The main problems
beer. The easiest thing to do (if you can do
this) is to move your carboy to a refrigerator for
associated with filtration
one to two weeks after primary fermentation is complete to are beer loss, the
let gravity do its thing. If you are using powdery yeast (not
flocculent) try using a fining agent. There are some products on
potential for oxygen
the market today that are really effective and easy to use, for pick-up and aroma and
example BioFine.
flavor loss, especially
This just happens to be a topic of particular interest to us at
Springfield Brewing Company (in Springfield, Missouri) at
with hoppy beers.
the moment. Filtration is one of those love/hate things
with some brewers, and some tend to love or hate filtration beer because that’s what they are used to drinking. Some
more than others. At Springfield Brewing Co. we have always consumers don’t mind cloudy beer, but do mind chunks of
been pretty neutral on the topic because we have a nice fil- yeast. Even clear beer in a bottle can have a layer of yeast
ter that is not a total pain in the neck to operate (not true of on the bottom that can become chunky when poured, de-
many filters found in brewpubs) and we offer both filtered pending on the properties of the yeast and how the bottle
and unfiltered beers. But beer filtration certainly has some was poured. Filtration addresses both of those issues, but at
drawbacks and we have been debating the pros and cons what cost?
more lately. On a commercial scale, filtration adds production costs
The main problems associated with filtration are beer in the form of labor, filtration materials and beer loss.
loss, the potential for oxygen pick-up and aroma and flavor Filtration also removes yeast, which is kind of the idea,
loss, especially with hoppy beers. The major advantage with but unfiltered beer with yeast is less prone to oxidation
filtration is clear beer. Clarity really has a few components issues associated with air pick-up during filling than are
to it. On the surface, many consumers simply prefer clear filtered beers. Filtration also prevents bottle conditioning

28 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

unless yeast is added back after filtra-
tion. Sierra Nevada is an example of a
brewery that does the latter.
So back to the original question
about filtration and my original an-
swer. Filtration is not the first thing
I would suggest for homebrewers
because filtration seems much simpler
on the surface than it is in reality.
And from a cost point-of-view, there
are much cheaper, simpler and gener-
ally effective methods available to
the homebrewer. Namely, cold condi-
tioning in a keg or carboy and the use
of finings.
The truth is that gravity is an
awesome beer clarifier in that its force
is great enough to cause yeast cells,
and yeast flocs when fining agents
are used, to settle out in a keg or bot-
tle. The reason that gravity clarifica-
tion is not common in large com-
mercial brewing operations is that
tanks are too deep for this method to
happen in a reasonable timeframe.
Homebrewers and small craft brewers
do not have this problem. And the
more I write about this I wonder if
filtration would be the second or
third thing I would suggest to a small-
scale brewer in search of clear beer.
Hmm, that patience thing is coming
to mind.
Consider this; the biggest change
in beer clarification technology used
by medium and large craft brewers
over the last 20 years has been the
use of centrifugation. Beer centrifuges
are continuous devices, some may de-
scribe them as bubbles in pipelines,
that spin liquid at an angle. This in-
crease in angular velocity increases
the gravitational force within the cen-
trifuge and increases the rate of yeast
sedimentation. Cloudy beer enters one
side of the centrifuge and exits
through a different port, seconds later,
almost completely clear. Some brew-
eries use a polish filter to make cen-
trifuged beer even clearer and others
package without further clarification.
The centrifuge only speeds up what
can be accomplished at home in a few
weeks in a cold environment.

Got homebrewing questions? Email Mr.

Wizard at [email protected].

BYO.COM SEPTEM BER 2015 29

 STYLE PROFILE
BY GORDON STRONG

A STYLE FROM
DOWN UNDER
Australian sparkling ale

Y
ou know you’re a beer in common with India — it’s a hot cli-
geek if your travels in- mate where the pale, dry, bitter beers
clude beer style research. taste particularly good. The bottled
That was very much the Burton pale ales and IPAs of the time
case for me while in the weren’t particularly strong, but were
land down under in 2010 to speak at crystal clear, well attenuated and had a
Australian the Australian National Homebrew sulfate water character. These same
sparkling ale is Conference. I had read about Australian
sparkling ale in the March-April 2009
characteristics can be found in Aus-
tralian sparkling ale.
very much a his- issue of Brew Your Own, and had
SENSORY PROFILE
torical holdover been lobbied by several Beer Judge
Certification Program (BJCP) judges in Australian sparkling ale is a new style
from the second Australia about adding the style. Not
wanting to rely on tasting impressions
(12B) added to the 2015 BJCP Style
Guidelines, listed under the “Pale Com-
half of the 19th of possibly old examples, I set about monwealth Beer” category along with
century . . . to learn all I could about Coopers
Sparkling Ale.
British golden ale and English IPA.
An Australian sparkling ale is superfi-
I sought out Tony Wheeler, who cially similar to many modern Ameri-
authored the BYO article, and other can pale ales or English golden ales, in
beer enthusiasts I had met along that it is a clear, deep yellow to light
AUSTRALIAN SPARKLING ALE the way. Peter Symons, my host and amber beer with a tall white head and
BY THE NUMBERS traveling companion on the trip, also high carbonation and noticeable effer-
provided very helpful historical re- vescence. However, the flavor profile is
OG: . . . . . . . . .1.038–1.050
search. We tried the beer on several different (although the overall balance
FG: . . . . . . . . . .1.004–1.006
occasions, both on draft and in bottles, can be similar).
SRM: . . . . . . . . . . . . . . . . .4-7 and I confirmed that we were drinking The malt character is grainy or
IBU: . . . . . . . . . . . . . . .20-35 well-kept examples. So the 2015 BJCP bready, typically without caramel fla-
ABV: . . . . . . . . . . . . .4.5–6.0 Style Guidelines are based on the tast- vors. If you try an imported Coopers
ing notes and discussions from this and it tastes caramelly, this is likely
field research. due to oxidation and not part of the
Australian sparkling ale is very flavor profile of fresh samples. The
much a historical holdover from the same is often true with many British
second half of the 19th century with imports as well. The base malt flavor is
Coopers of Adelaide, South Australia often fairly neutral or mild, with hops
being the only surviving traditional and yeast carrying the show. The high
producer. At the time, most domesti- attenuation also helps keep the malt
cally produced beer was mild and flavors in check.
porter, but imported bottled pale ale The yeast character is mostly fruity
from England was becoming more pop- esters, perhaps with a light sulfury
Photo courtesy of Coopers Brewery

ular. Sparkling ale was produced as a touch (although this can also come
domestic pale ale to compete against from the water). The most typical es-
imports such as Bass Ale. ters are pears and apples, although
Keep in mind the characteristics of some examples have a hint of banana.
historical Burton pale ales and IPAs, as Don’t over-emphasize these esters — it
there is quite a bit of similarity with shouldn’t be highly fruity like Belgian
sparkling ale. As an export market for ales, or have banana like a German
English beer, Australia has something weisse beer. The hop character is often

30 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

 STYLE PROFILE RECIPES
AUSTRALIAN malts, and recirculate for 15 minutes. brew kettle; heat to 158 °F (70 °C).

SPARKLING
(
ALE Fly sparge with 168 °F (76 °C) water
until 6.5 gallons (25 L) of wort
Place the crushed Carafa® and Car-
avienne® malt in a mesh bag, and
5 gallons/19 L, is collected. steep in the hot water for 30 min-
all-grain)
Boil the wort for 90 minutes, utes. Remove the mesh bag, then
OG = 1.047 FG = 1.005
IBU = 27 SRM = 7 ABV = 5.6% adding the hops and sugar at times turn the heat off.
indicated in the recipe. First wort Add the liquid malt extract and
INGREDIENTS hops are added to the kettle before stir thoroughly to dissolve the ex-
3 lbs. (1.4 kg) US pale ale malt the wort is run off. After adding the tract completely. You do not want to
(3.5 °L) final hops when the heat is turned feel liquid extract at the bottom of
3 lbs. (1.4 kg) German Pilsner malt off, let the wort stand for 15 minutes the kettle when stirring with your
(1.8 °L) before chilling. Chill to 68 °F (20 °C). spoon. Turn the heat back on and
1.75 lbs. (0.79 kg) white sugar Oxygenate the wort, then pitch bring to a boil. Boil the wort for
(15 min.) the yeast starter. Allow the fermenta- 60 minutes, adding the hops at the
5 oz. (142 g) Belgian Caravienne® tion temperature to rise to no more times indicated in the recipe. Add
malt (21 °L) than 72 °F (22 °C) until fermentation the sugar with 15 minutes left in
0.7 oz. (20 g) Carafa® III Special malt is complete. Rack and allow the the boil.
(525 °L) beer to drop bright, using crash cool- After adding the final hops when
6.3 AAU Pride of Ringwood hops ing or fining if necessary. Prime and the heat is turned off, let the wort
(first wort hop) (0.7 oz./20 g at 9% bottle condition, or keg and force stand for 15 minutes before chilling.
alpha acids) carbonate to 3 to 3.5 volumes. If Chill to 68 °F (20 °C).
0.3 oz. (9 g) Pride of Ringwood hops bottling, be sure you use thicker Oxygenate the wort, then pitch
(0 min.) glass bottles that can handle higher the yeast starter. Allow the fermenta-
1
⁄2 tsp. phosphoric acid (10%) carbonation levels. tion temperature to rise to no more
1
⁄2 tsp. calcium chloride (CaCl2) than 72 °F (22 °C) until fermentation

AUSTRALIAN
1
⁄2 tsp. gypsum (CaSO4) is complete. Rack and allow the

SPARKLING ALE
White Labs WLP009 (Australian Ale) beer to drop bright, using crash cool-
or Coopers ale yeast ing or fining if necessary. Prime and
1 cup corn sugar (if priming) (5 gallons/19 L, bottle condition, or keg and force
extract with grains) carbonate to 3 to 3.5 volumes. If
STEP BY STEP OG = 1.047 FG = 1.005 bottling, be sure you use thicker
Make a 1-qt. (1-L) yeast starter two IBU = 27 SRM = 7 ABV = 5.6% glass bottles that can handle higher
or three days before brew day, carbonation levels.
aerating the wort thoroughly (prefer- INGREDIENTS
ably with oxygen) before pitching 4 lbs. (1.8 kg) Coopers light liquid TIPS FOR SUCCESS
the yeast. On brew day, prepare your malt extract Australian malt is traditional for Aus-
ingredients; mill the grain, measure 1.75 lbs. (0.79 kg) white sugar tralian sparkling ales. However I have
your hops, and prepare your water. (15 min.) chosen to use a more available com-
This recipe uses reverse osmosis (RO) 5 oz. (142 g) Belgian Caravienne® bination of US pale ale malt and Ger-
water. Add 1⁄4 tsp. 10% phosphoric malt (21 °L) man Pilsner malt. Any neutral malts
acid per 5 gallons (19 L) of brewing 0.7 oz. (20 g) Carafa® III Special malt would work, including using 6-row.
water, or until water measures pH (525 °L) However, if you are looking for a
5.5 at room temperature. Add 1⁄2 tsp. 6.3 AAU Pride of Ringwood hops more authentic Australian sparkling
calcium chloride and 1⁄2 tsp. gypsum (60 min.) (0.7 oz./20 g at 9% alpha ale, an Australian malt to use would
to the mash. Mash in the pale ale acids) be Joe White pale ale or Pilsner malt.
and Pilsner malts at 144 °F (62 °C) in 0.3 oz. (9 g) Pride of Ringwood hops Since Joe White was purchased by
9 qts. (8.5 L) of water, and hold this (0 min.) Cargill, its malts can sometimes be
temperature for 60 minutes. Raise White Labs WLP009 (Australian Ale) found in North America.
the temperature by infusion or or Coopers ale yeast My all-grain recipe includes
direct heating to 158 °F (70 °C) for 1 cup corn sugar (if priming) sugar, but that’s optional. If you make
10 minutes. Finally, raise the temper- the extract version, use the sugar
ature to 168 °F (76 °C) to mashout. STEP BY STEP since it’s unlikely the extract will be
Add the Caravienne® and Carafa® Use 6 gallons (23 L) of water in the as fermentable as needed.

BYO.COM SEPTEM BER 2015 31

 STYLE PROFILE
herbal-spicy, typically with the charac- seem higher than measured. As a mod- ance and drinkability.
teristic profile of Pride of Ringwood erate-strength beer, alcohol shouldn’t I can’t discuss the sensory profile
hops (which often can have a slight be tasted or felt in any significant way. without mentioning a peculiarity re-
iron-like character). Combined, the balance of bitter- garding dispense. Although a crystal
The body is moderate but the car- ness to malt is similar to many pale clear beer, there appears to be a tradi-
bonation is very high, making the beer ales – the bitterness is forward but tional preference for the beer to be
spritzy. The finish is very dry, accentu- not extreme. Likewise, the esters and served cloudy in Australia. When pur-
ated a bit by sulfates in the water, with hops should be noticeable but not out chased both in bottles and on draught,
a medium to medium-high bitterness of balance. Most components of the the beer was intentionally cloudy. How
level. The high attenuation and sul- beer have a moderate intensity level, do I know that this cloudiness was in-
fates can make the apparent bitterness which gives the beer a pleasant bal- tentional? Well, the bartender poured
about two-thirds of the beer into a
glass, then swirled the bottle to rouse
the yeast before dumping the remain-
der into the glass. At a different bar, I
was told by the owner that instructions
from the brewery called for storing the
kegs upside down then inverting them
for service. Odd practice; I must say I
prefer the beer gently decanted, as
with all bottle-conditioned beers.

BREWING INGREDIENTS
AND METHODS
When first produced in the second half
of the 19th century, recipes would use
pale malt (English or local) and up to
25% sugar, often with English hops.
Modern Coopers is said to use a grist
that is 95% pale ale malt, 1% crystal
malt, and 4% wheat. Ingredients and
methods can vary, as long as the malt
flavors are restrained and the beer is
well attenuated. Australian malt is now
traditional, with Joe White being a
common brand. The color malts are
simply for color adjustment, not flavor.
Mashing is simple, as with most Eng-
lish-type beers. A single infusion mash
is traditional, with a conversion tem-
perature that might seem shockingly
low to many homebrewers — 144 to
146 °F (62 to 63 °C). This temperature
is necessary to make a highly fer-
mentable wort, which in turn leads to
high attenuation (along with an atten-
uative yeast strain). Sugar can also help
with attenuation, particularly if malts
with a higher nitrogen content are
used (such as 6-row malt).
Pride of Ringwood hops are tradi-
tional, and many see them as a charac-
teristic flavor of Australian beer. A
single bittering addition at 60 minutes
is most common, but the hops can
also be used for flavor and aroma. The
classic Coopers-type yeast is almost

32 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

a requirement, as this provides the This isn’t traditional for the style (al- purchased by Cargill, its malts can
necessary attenuation and ester profile. though Coopers does use RO water sometimes be found in the North
A dry, highly attenuative English type with calcium sulfate). American market. Coopers malt extract
yeast would be an alternative. Be care- Although Australian base malt can is a great choice for extract brewers
ful about the fermentation tempera- sometimes be found, I went with a since it uses Australian malts and is
ture getting too warm (above 70 to more available combination of US pale widely available.
72 °F/ 21 to 22 °C) as this can exag- ale malt and German Pilsner malt. Any I add the dark and crystal-type
gerate the esters. neutral malts would work, including malts during recirculation to keep
Coopers Sparkling Ale is 5.8% ABV, using 6-row. An authentic Australian harsh flavors down. I use minimal
but they make a similar pale ale of malt to use would be Joe White pale water treatments since I prefer the fla-
4.5%. Both fit the style and help show ale or Pilsner malt. Since Joe White was vor profile of beers without excessive
the range of alcohol that is typical. Bit-
terness is similar to pale ales from the
United States, Britain, and Belgium,
most often in the 25-30 IBU range. It’s
OK to go lower since this beer is so
highly attenuated that the bitterness
does stand out.
When formulating a recipe, pick
the alcohol level you want and work
backwards to find the original gravity.
Since the beer needs to be very dry and
attenuated, shoot for a final gravity
around 1.005. Even with a high degree
of attenuation, the beer won’t taste
right if the final gravity is too high.
The beer can be bottle conditioned or
kegged, but either way it needs a very
high carbonation level (something
around 3 volumes of CO2 would be
good). Bottle conditioning is tradi-
tional; just be sure you use the thicker
glass bottles that can handle higher
carbonation levels.

HOMEBREW EXAMPLE
I wanted to make a version that was a
little different but still recognizable as
the style in my recipe included on page
31. I’m not shooting for a clone beer, or
attempting to use all Australian ingre-
dients. I’m also playing up the late
hops a bit more. In looking at various
versions over time, I wanted to take
something from historic recipes as well
as modern examples; I also was trying
for an intermediate beer in the middle
of the alcohol range. Finally, I don’t like
a lot of sulfur in my beers, so I’m using
low levels of calcium sulfate.
My recipe uses many of my stan-
dard methods, such as building water
up from Reverse Osmosis (RO) water,
adding specialty grains during recircu-
lation not in the mash, using a step
mash, using first wort and whirlpool
hops, and mixing several base malts.

BYO.COM SEPTEM BER 2015 33

 STYLE PROFILE
mineral additions. If you mash the dark
and crystal malts, you likely will not
have to use the phosphoric acid in the
mash, but you should still use it in the
sparge water. These malts are mostly
for color adjustment, anyway.
If you want to perform a single
step infusion mash, use a rest tempera-
ture of 147 °F (64 °C). My recipe in-
cludes sugar, but that’s optional. Use
the sugar if you make an extract ver-
sion of the style as it’s unlikely the ex-
tract will be as fermentable as needed.

Pride of
Ringwood hops
are traditional,
and many see
them as a
characteristic
flavor of
Australian beer.
I did select the key hops and yeast
for my homebrew example (Pride of
Ringwood hops and an Australian Ale
yeast strain). If I was trying to be
cheeky with the style, I might use
modern Australian Galaxy hops or
some of the more unusual New Zea-
land hops and pick an English yeast
such as Wyeast 1028 (London Ale),
White Labs WLP023 (Burton Ale), or
even a Kölsch yeast.
The profile would be different but
the balance could be similar. A more
traditional substitute for the hops
could be something coarse or rustic
like Cluster, Galena, or Fuggles. The
first wort and whirlpool hops are not
traditional; you can use a single 60
minute addition instead, particularly if
you think the hops interfere with the
fruity esters.
So even though I’m being a bit
playful in my recipe choices, I still wind
up with a beer tasting very much like
the classic sparkling ales I sampled in
Australia. Whether you try my version, a
more classic clone version, or some of
the experimental choices I mentioned, I
think you’ll find it a nice, easy drinking,
warm weather beer.
34 S E PTE MB E R 2 0 1 5 BREW YOUR OWN
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TOP HOMEBREW PRIORITIES
10
by Josh Weikert

38 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

 Photo by Charles A. Parker/Images Plus
TOOLS FOR TAKING

i
YOUR HOMEBREW TO
THE NEXT LEVEL
If this is your copy of Brew Your Own and you didn’t randomly pick up margins, and can therefore wait. When that Powerball ticket finally hits,
this magazine in the world’s hippest dentist office, then there’s an out- then by all means, feel free to shred this article — but until then, here’s
standing chance that what I’m about to write will come as no surprise a “Top Ten” list of homebrewery improvements in order of importance.
to you: The most important thing you can do to improve the quality of Before we go any further, however, I’d like to provide a brief word
your beer is to guarantee that everything that touches your beer (post- on the origin of the data to be presented. These findings are not just
boil) has been properly cleaned and sanitized. Now, before you flip to my opinion, they are the result of a survey of homebrewers. The survey
the next article in disgust at the simplistic nature of that advice, let me was disseminated widely (online), and input was received from more
also say this: I know that you know that. But what about what comes than 800 homebrewers representing every geographic region of the
next? That’s what this article is about — deciding what to prioritize dur- United States (and 24 other countries!). Respondents provided input
ing your brew day to improve your beer and become a better home- on their brewing history, personal demographics, equipment, and other
brewer. As much as we might wish otherwise, very few of us have an pertinent information. While the initial list of “Brewing Priorities” was
unlimited budget in time or money for our favorite hobby. Choices have created by me, respondents were given the opportunity to provide their
to be made, and some things are just going to have to wait. The goal of own priorities; none outside of the ten generated by the author were
this article is to give you a batting order of brewing improvements so repeated with any significant regularity, suggesting that we hit pretty
that you can get the most out of your process as soon as you can, and much all of the “big” issues. So, without further ado, here is the list of
identify those things that are only going to make improvements at the the 10 most important homebrewing priorities.

BYO.COM SEPTEM BER 2015 39

 .

TOP 10 BREWING PRIORITIES

The most common contributors to brewing success or failure are almost always effective and diligent cleaning and
sanitation, followed by the actual recipe you’ve formulated. If you have a solid base recipe and prevent contamina-
tion, you’ve covered the two most obvious and controllable things that go into your beer, so we’re going to take
those as a given. Once you meet those standards, here’s what’s next (predicted cost noted for each):

TEMPERATURE CONTROL DURING FERMENTATION.

[COST: $50-250, ONE TIME]
This was the by-a-mile winner of the survey, and with good reason:
Temperature control is probably the most important contributor to
proper fermentation, and effective fermentation is what brewing is all
about. A ferment that’s too cold can lead to sluggish yeast that under-
perform and, in the case of some yeast strains, don’t produce either
the attenuation or flavor/aroma profile that you’re expecting. Ad-
Photo by Christian Lavender

dressing this one isn’t always easy, but there is a range of options
available to you. At the top end, you can acquire an extra fridge or
chest freezer and rig it with a temperature controller for near-pin-
point control of your fermentation temps, from start to finish. A good
temperature controller can be had for about $50, and secondhand
fridges/freezers can often be had nearly cost-free from places like
Craigslist.com. If you don’t have the space, financing, or moving ca-
pacity, there are lower-tech options as well. Wrapping a fermenter in a damp towel can help keep tem-
peratures under control by evaporation — just keep re-dampening that towel. (The towel has limits
however; it can reduce by a few degrees and it doesn’t work in high humidity. You can also put the fer-
menter in a water bath and keep replacing plastic soda bottles filled with water then frozen. Water is a
better conductor of heat than air.) Storing location of your vessel can be a big help as well; basements
or rarely-used rooms with closed heating vents often hold fairly steady temperatures in the low-60s
Fahrenheit (high teens Celsius) in winter, and storing near a radiator or heat vent can help hold tem-
peratures higher during colder months or to encourage yeast to finish strong at the end of fermenta-
tion. Proper temperature is essential, but so is consistency: You want to avoid wide swings of
temperature fluctuation as this can encourage yeast to drop back off to sleep when temperatures slip or
over-produce undesirable byproducts and fusels if temperatures stray too warm. If you can, shoot for
the dedicated fermentation refrigerator with a basic temperature controller that will keep your fer-
mentation temperature within a constrained range. For more on controlling fermentation tempera-
ture, visit http://byo.com/story1869

YEAST HEALTH AND PITCHING RATE.

[COST: $2-10/BATCH]
Finishing in a distant but strong second was yeast health and pitch-
ing rate, for the same reason that temperature control did so well:
it’s a major contributor to effective fermentation. As we always say,
“brewers make wort — yeast make beer,” so keeping your yeast
cells healthy and happy is a great way to improve the quality of your
Photo by Les Jorgensen

beer. Old or under-pitched yeast are likely to experience more

stress, and more stress usually means more off-flavors in the form
of esters, under-attenuation, and incomplete clean-up of byprod-
ucts. This is an easy fix – just consult a good resource like BYO’s
yeast pitching rate table (https://byo.com/resources/pitching) and
build up your pitch accordingly, either by purchasing more yeast or
making a starter. In terms of overall yeast health, the simplest method is to use yeast with a re-
cent “packaged on” date, or, if re-pitching, use an effective yeast washing/harvesting procedure.
Your yeast (and your palate) will thank you.

40 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

BYO.COM SEPTEM BER 2015 41
 MASH PROCEDURE. [COST: $0]
It’s no surprise that mash procedure and conditions came in at number

Photos by Charles A. Parker/Images Plus

three in our list. Mash temperatures (whether a single infusion or multiple-
steps), mash density, vessel geometry, flow rates, and more all contribute to
the quality of your finished beer. At the most basic level it dictates the rela-
tive amounts of different kinds of sugars and proteins in your wort, which
are major contributors to mouthfeel, ABV, and flavor. Depending on the pH,
mash procedure can also be a source of astringency (whether from too-high
a sparge temperature or from channeling during runoff), acrid off-flavors (if
your mash is scorched in a direct-heat system), and numerous other small
but important details. All of these fine controls and potential pitfalls are
wrapped up in a single process, and as a result the mash is worthy of your
attention. For simplicity’s sake, you can utilize a single-infusion mash with either a no-sparge or
batch sparge method; for the more-adventurous, step and decoction mashes, fly sparging, and recir-
culating systems offer a greater level of control. But don’t neglect the basics: A steady mash temper-
ature of 152 °F (67 °C) is a great starting point for reliable beer.

FRESHNESS OF INGREDIENTS. [COST: $100-150]

Tunnel vision for yeast freshness could leave you wanting in other
areas, so be sure to procure the freshest grains, extracts, and hops
you can get your hands on as well. Stale grain will often have a
mealy flavor and texture that will translate into your finished beer.
Old malt extract will also contribute off flavors to your homebrew.
Hops aren’t immune from age effects, either, unless they’re pack-
aged properly and stored refrigerated or in the freezer. The biggest
threats to hops are oxidation and a loss of alpha acid percentage, and in extreme cases you can get a
moldy or cheesy contribution from old hops. Bottom line: Your ingredients should be stored cool,
dry, sealed, and stable. Check your “packaged on” dates. For added malt freshness, consider acquir-
ing your own grain mill rather than having the local homebrew shop crush for you. And always buy
your ingredients from sources that have good pull-through and are unlikely to have ingredients sit-
ting around for months on the shelf.

OXYGEN. [COST: ~$50 UP FRONT, THEN ~$0.50/BATCH]

There are times when you need oxygen (after chilling, at pitching), times when
you hate it (post-boil/pre-chill, after the start of fermentation), and other times
when it just doesn’t matter (pre-boil, usually). Avoiding it before chilling and
after fermentation has started is a simple task: Limit splashing and agitation of
the surface, and only transfer the beer when necessary (in other words, knock
off the unnecessary secondary fermentation vessel unless absolutely necessary).
Adding O2 when you want it, though, takes a bit of effort and coin — you’ll need
to invest in an oxygenation rig (really just a simple regulator, tubing, and a 0.5-
micron sintered stone attached to the end of it) and a cylinder of oxygen from
your local gas supply or hardware store. There’s only so much oxygen you can get
into solution by splashing, shaking, or utilizing an aquarium pump — 30 sec-
onds of pure oxygen just before pitching cuts your start times dramatically.

ATTENUATION. [COST: $0]

Regardless of your position on the flavor impacts of residual long-chain car-
bohydrates, there’s no question that a good, complete attenuation can ad-
dress a lot of brewing ills. Complete attenuation means, among other things,
a much greater probability that your yeast have cleaned up the mess they left
in the initial stages of fermentation. The fix for this one is mostly process —
in fact, it’s helped along by much of the yeast and temperature control items
we’ve already covered — but you may find it necessary to invest in some kind
of warming blanket to keep things moving along. Warming up the yeast an
extra 2-3 degrees Fahrenheit (~1.5 °C) are often the difference between a
“finished” beer and a precursor-lousy tub of molasses (hyperbolically speaking).

42 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

 PROMPT
CHILLING.
[$30-150,ONE
TIME]
Photo by Les Jorgensen

Strictly speaking, you don’t need to

actively chill wort — but like many
things this far down on the top 10
list, chilling your wort may save you
from the “death by a thousand cuts”
that can occur when the aggregated
impact of a lot of small things result
in a not-so-hot (pun intended) beer.
At the completion of the boil, Di-
methyl Sulfide (DMS) may still be
forming in your wort — only now it
isn’t being boiled off, so it’s best to
limit its production in the first place
by cooling your wort. It’s also worth
noting that the sooner you get your
wort to pitching temperatures and
get your yeast in there, the safer it
will be from contamination. And
while often considered a superficial
benefit, prompt chilling reduces the
risk of chill haze later on in the fin-
ished beer. A setup as simple as a
snow bank or an ice bath, or low-
tech equipment like an immersion
chiller or a counterflow chiller are all
solid options here, but for my time
and money nothing beats a plate
chiller. Even with just a gravity feed,
my Shirron plate chiller brings near-
boiling wort to feed-water tempera-
tures at a rate of about one gallon
(3.8 L) every two minutes, and even
your ground water will be cool
enough to enable you to oxygenate
and pitch immediately.

BYO.COM SEPTEM BER 2015 43

 WATER CHEMISTRY AND ADJUSTMENT. [COST: $30-100]

Photo by Charles A. Parker/Images Plus

There’s good news: For most people, your water is probably okay to brew with,
especially if you’re brewing with extract. The rule of thumb is that if it tastes
good enough to drink, then go ahead and brew with it. But some simple water
knowledge and tinkering can add quite a bit to your beer. The simple starting
point is getting a water report from your city, or getting a brewing water analysis
run by a company like Ward Labs. Excessive mineral content in your water (“hard
water,” high levels of calcium, carbonate, bicarbonate, etc.) can impact both fer-
mentation and final flavor; consider diluting with distilled or reverse osmosis
(RO) water. Chlorination is also worth considering: municipal water that is chlo-
rinated can leave residual chlorine that could combine with yeast-derived phe-
nols and leave your beer smelling like a plasticky mess. A simple water filtration housing (attachable
to your faucet via a $2 adapter) loaded with an activated carbon filter will eliminate even the possibil-
ity of chlorine issues, and has the added benefit of filtering other impurities from your tap water as
well! Finally, that brewing water report will give you the information you will need to know if you want
to make minor adjustments (small additions of gypsum, baking soda, etc.) to fine-tune your beer’s
water chemistry.

FERMENTATION VESSEL. [COST: $25-30/VESSEL,

Photo by Charles A. Parker/Images Plus

RECURRING 1-2 TIMES/YEAR FOR PLASTIC]

Assuming you don’t have the cash for a stainless conical, your options here come
down to one question: Glass or plastic? Glass carboys have the advantage of ab-
solute oxygen impermeability, and are easily scrubbed clean and sanitized. Having
said that, I still think you should go for one of the better PET plastic fermenters.
They’re only marginally more expensive than the beginner’s bottling bucket, and
less expensive (usually) than glass, but they have the benefit of being lightweight
and shatterproof, and therefore will never result in a huge mess of spilled wort
(best case) or severed limbs (worst case). I’ve left beers and meads in them for as
long as a year with no detectable oxidation. One word of warning, though: They WILL scratch easily
and leave behind a new neighborhood of potential-contaminant housing, so use a good no-scrub
cleaner and sanitizer like One Step to avoid having to break out the carboy brush.

THE DIACETYL REST. [COST: $0]

If you’ve gotten this far down the list, then you may think that con-
trolling for off-flavors is already covered, but there’s one last detail
you may want to account for: That dastardly vicinal diketone, diacetyl.
Wikipedia

Most yeast strains produce at least some diacetyl, which they’re happy
to clean up, in a healthy and complete fermentation. To limit the risk
of residual diacetyl flavors, depending on the style of beer you are
brewing (especially lagers), increase your fermentation temperatures by a few degrees at the end
of fermentation, for a period of about 24–48 hours. For more about managing diacetyl, check out
http://byo.com/story2356.

BEYOND THE TOP TEN

The ten things noted here should definitely be on your list to at least consider, if not actively address. I would argue
that they constitute a roadmap to solid brewing outcomes, and will probably address the vast majority of beer faults
you might experience. There’s just one last thing I’ll add to this list, so maybe it’s really a “Top Eleven” (though I
admit, that’s much less psychologically satisfying): CONSISTENCY. Brew the same way, every time. Have a routine.
Brew regularly so that you remember your routine, and take notes so you remember what you did each brew day. Tied
into this is making sure that your equipment is always calibrated and ready to go before you start brewing, which will
ensure more consistent results every time. For more on calibrating equipment, visit http://byo.com/story1941. And
when you need to make changes, do them one at a time, and gauge the impact on the beer of that one change. The
more consistently you brew, the easier it will be to determine the effects of any changes in your process, and will
make you confident in your ability to produce a reliable product from one batch to the next. It’s like golf. Have you
ever seen Jim Furyk hit a golf ball? Guy looks like someone just stuck him with a cattle prod. But he does it the same
way every time and damned if that ball doesn’t fly. Prost. Also, questions regarding this survey story’s methodology,
question wording, or other polling aspects can be sent to the author at [email protected].

44 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

BYO.COM SEPTEM BER 2015 45
BAKING

WITH
BEER
BREW AND BAKEFALL FLAVORS story and photos by Sean Z. Paxton

BARLEY AND WHEAT have been changes if it’s grown in the winter or spring months,
around since the beginning of our civilization. These two changing its red, white, or amber color, and also changes
grains are the building blocks for our society as we know in the protein content, which are also is reflective in the
it. Yet these grains are used and treated so differently. gluten content.
Wheat is a very complex grain. When one looks at Wheat is used in many sweet and savory ways in the
wheat, there are many types that are all very different from kitchen. It can be cooked whole, much like a (Farro) risotto
one another. Wheat is broken down into three types of or breakfast porridge (wheat berries), cracked and called
species: Diploid (two complements of seven chromo- bulgur (or groats) to make Middle Eastern dishes like tab-
somes), Tetraploid (a hybrid of 2 types of Diploid grasses) bouleh, or ground into flour for baking. The different types
and Hexaploid (having six different sets of paired chromo- of wheat flours are used for many different kinds of baking
somes from hybridization of 3 types of grasses). Under the applications. Higher protein flours (13% and up) are used
Diploid species is Einkorn, an ancient variety of the grain to make breads full of gluten, giving the loaves wonderful
with a wonderful rich flavor and has more nutrients (fat, chew and texture. Wheat flours in the 10-12% protein level
phosphorus, potassium, pyridoxine, and beta-carotene) are what is commonly called all-purpose flour and used to
than standard wheat produced today. Emmer (Tuscan make things like biscuits, scones, cakes, cookies, dough-
Emmer is also known as Farro, that is a main ingredient in nuts, crepes, some breads (quick and yeasted), and
many Italian dishes), Khorasan (this wheat grain is twice muffins. Lower protein flours (below 10%) are used to make
the size of a standard flour grain and is prized for its nutty cake and pastry flour, as they create a wonderful soft crumb
rich flavor, used in some artisanal breads) and Durum and texture. These flours echo that of milled barley flour
(ground Durum flour is also known as semolina flour that with a protein level of around 9%. Yet with all these uses,
is used to give pasta its chew, color and texture) wheat fall none of the wheat grain is kilned like barley. Some wheat
under the Tetraploid species variety. Spelt and bread wheat is sprouted (usually used for bread with its increased nu-
varieties are classified under the Hexaploid species, having trition from the germination process), some is rolled (first
a higher protein level, going as high as 17%. Wheat also steamed or cooked, then rolled between heavy cylinders

46 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

Spiced Cararye® cake
with barley caramel
topping, served with
vanilla-bean ice cream.

BYO.COM SEPTEM BER 2015 47

 cakes, for example, try using some
chocolate malt or roasted barley to
give them more chocolate depth with-
out more actual chocolate. Or use
brewing grains to create unique styled
breads: Add different ground or
cracked caramelized barley varieties,
giving a wonderful crust and echoing
the Maillard reaction in the creation of
the crust into the interior, while
adding a subtle sweetness.
The recipes in this article use
Weyermann Cararye® malt and Simp-
sons new DRCTM (Double Roasted
Caramel) malt to enhance a cake
and scone recipe. With cooler fall
nights and shorter days, these two
recipes are enhanced by brewing in-
gredients being ground into flours to
add depth and characteristics classic
to autumn flavors.

SPICED CARARYE®
CAKE WITH BARLEY
CARAMEL TOPPING
Serves: 8–12 people
When I first tasted Cararye® malt, I
didn’t think of a beer right away, I
thought of food. This malt has a won-
derful caramel undertone that begs to
The recipe for Cararye® be infused into baked goods. I created
cake calls for “baking” this cake to enhance this caramel
in a slow cooker, complexity and layer it with fall
which keeps the cake spices, then topped it with a caramel
moist and prevents
overcooking. sauce that is infused with Pilsner malt
extract. This malt syrup is a little
lighter than a standard amber malt
like oats) and some wheat is processed unique flavors and colors of wheat like extract, yet still has that caramel
to create torrefied wheat (added to malted barley. This is where brewers depth. This cake is pretty flexible, as
some breakfast cereals, and when have an edge in the bakery — using most malty brews that have a lot of
added to a beer’s grist it helps aid in barley in small amounts can drasti- melanoidin complexity, will shine in
head retention). Try and experiment cally improve the flavors of baked this recipe.
with these ancient varieties of wheat goods. Bagels often contain diastatic
in your home kitchen (Einkorn, malt flour, full of enzymatic activity to INGREDIENTS:
Emmer, Farro, Khorasan and Spelt) help ferment the bagels, giving even 1
⁄2 cup butter, unsalted (room
and use them in culinary and more texture and crust when boiled. temperature)
brewing applications. Some flour tortillas have barley flour 1 cup sugar, preferably organic
As wheat isn’t germinated, kilned to add another flavor element to the 1
⁄4 cup sugar, light brown,
at high heat for a short period of time finished product. But most recipes for packed firmly
or over low heat for a longer time baking and pastry don’t use barley 3 eggs, jumbo, at room temperature
point like brewing grains are, and also flours intended for the brew house. 1
⁄3 cup oil, vegetable or neutral flavored
not usually toasted or roasted (while This is where experimenting with 1
⁄2 cup buttermilk
chocolate wheat is available for brew- malted barley adds a ton of flavor and 1
⁄4 cup homebrewed beer, English
ing, I have yet to see it used as a culi- unique essences that can’t be created brown ale, bock or wee heavy
nary ingredient), we don’t get all the otherwise. In a chocolate cake or cup- (room temperature)

48 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

BYO.COM SEPTEM BER 2015 49
 1 teaspoon vanilla extract, bourbon
based
11⁄4 cups cake flour
1
⁄4 cup Weyermann Cararye® malt,
ground to a fine flour
1 tsp. baking powder
1 tsp. salt, kosher
1 tsp. ginger, ground
The Cararye® cake is
1 tsp. cinnamon, Ceylon, ground
served warm and fresh,
with a layer of Barley
1
⁄2 teaspoon nutmeg, freshly grated
Caramel Topping.
BARLEY MALT CARAMEL
TOPPING INGREDIENTS:
1 cup cream, heavy or whipping,
preferably organic and not ultra-
pasteurized
1
⁄2 cup sugar, light brown, packed
firmly
1
⁄4 cup Pilsner liquid malt extract
1 tsp. vanilla extract
1
⁄2 tsp. Kosher salt

STEP BY STEP:
In the bowl of an electric stand mixer,
add the room temperature butter,
white and brown sugar, then lock into
the mixer and fit the motor with a
paddle attachment. Cream the butter
and sugars together for 3 to 4 minutes,
stopping the motor to scrape down
the sides a few times. The butter mix-
ture should be light and fluffy. With
the motor on low speed, add the room
temperature eggs, one at a time, giv-
ing a good 30 seconds before the next
egg is added. Once all the eggs are
mixed in, increase the speed to
medium and let this mix for a full
minute. Add the oil, in a slow steady
The ingredients for stream into the center of the bowl,
Malted Carrot Orange emulsifying it into the mixture. Next,
Scones, assembled in the add the buttermilk (warm in the mi-
bowl of a food processor.
crowave for 30 seconds to room tem-
perature), slowly pouring into the
center of the bowl, followed by the
beer of choice. Leave the mixer on for
5 to 6 minutes, letting everything
combine and get super fluffy.
As the mixer is running, in a sep-
arate bowl combine the cake flour,
Cararye® malt flour (ground into a
fine powder in a grain mill or a clean
coffee grinder), baking powder, salt,
ginger, cinnamon and nutmeg. Using
a whisk, stir the flour ingredients until
everything is evenly mixed in. Turn
the mixer speed to low, and slowly add

50 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

the dry flour mixture to the wet ingre- sugar, and liquid malt extract. Place minutes. Remove the caramel from
dients. Let the batter mix for 45 to 60 the pot over medium high heat and the heat and keep it warm until the
seconds, until all the flour mixture is stir the mixture to help dissolve the cake is finished baking.
just incorporated. Turn off the mixer brown sugar. Once the caramel comes To assemble the cake, use either a
and remove the paddle attachment to a boil, scrape down the sides and wooden skewer or chopstick to poke
and bowl. Using a spatula, scrape off bottom of the pot periodically to pre- the cake all over, creating small holes
any batter on the paddle and fold into vent scorching. Cook the caramel until in an even pattern. Now, pour the
the batter, making sure all is fully in- it reaches a temperature of 220 °F warm Barley Malt Caramel Topping
corporated into the batter. (104 °C), testing with a probe ther- evenly over the whole cake, while in
mometer or IR handheld laser ther- the crockpot. Cover the crockpot with
COOKING DIRECTIONS: mometer. This should take about 5–7 its lid and let the cake sit for about
When I designed this recipe, I wanted
to look at baking a little differently.
Many cakes become overcooked when
the internal temperature goes over
205–210 °F (96–99 °C). There are
times, too, when we have other food
items that need to be in an oven, such
as a roast, so that when a dessert is fi-
nally served it can’t be served warm.
This led me to thinking about using a
crockpot as a standalone baking op-
tion for this recipe. Most crockpot
models hold the heat at 190 °F (88 °C)
on low and go to 210 °F (99 °C) on high.
All crockpots come with a lid, leaving
the moisture in the container, creat-
ing a moist tender cake. Plus, once the
cake is done, it can be held to stay
warm, which is the best way to serve
this Spiced Cararye® Cake.
Coat the bottom and sides of a
crockpot with an aerosol non-stick
baking spray. Pour the cake batter into
the center of the crockpot insert, then
using a spatula, level out the batter to
an even layer. Cover the crockpot with
its lid and set the timer for 3 hours on
high. Now you can walk away, go mash
in a homebrew, and pretty much leave
this cake to cook, low and slow. After
about 21⁄2 hours, you can check the
temperature of the cake with a probe-
style thermometer. The cake is done
when it reaches an internal tempera-
ture of 200 °F (93 °C). At this point you
can turn the crockpot to low, or just
turn it off, which will keep it warm for
about an hour.

BARLEY MALT CARAMEL

TOPPING DIRECTIONS:
The last 30 minutes of cooking the
cake in the crockpot is when you need
to start making the Barley Malt
Caramel Topping. In a 4–6-quart
sauce pot, combine the cream, brown

BYO.COM SEPTEM BER 2015 51

 30 minutes before serving. This time
allows the caramel to fill those holes
and ooze into them, filling the cake
with caramel and hardening to make a
unique topping for this cake. The cake
is ready to be served and is best warm.
If the cake has cooled, turn on the
crockpot for 5–10 minutes to re-warm
the cake, and then turn it off. You can
cut the cake out or scoop it out with a
spoon, into bowls. Then to really make
this cake shine, serve it with a vanilla
bean ice cream, frozen yogurt, or
whipped cream, to help cut the
rich caramel flavors found in the cake
and topping.

Home Brew Chef Tip: If your

coffee/spice grinder smells of what
was in it before, add a torn up slice of
sandwich bread and pulse several
times to clean all around the blade and
absorb the oils. Then use the cleaned
grinder to pulverize any malt to make
it into flour, about 1⁄4 cup at a time.

MALTED CARROT ORANGE

SCONES WITH MAPLE
PORTER FROSTING
Makes: 8 scones
Simpsons Double Roasted Crystal malt
was the building block for this recipe.
This malt is very unique. Its rich heavy
caramel/toffee flavor morphs into a
dried fruit flavor, similar to currants
and/or prunes, finishing with a touch
of earthy roast essence coating the
mouth. The currant flavor brought me
to making scones, adding a new layer
into a classic scone recipe, while the
caramel sweetness with the roast
brought carrots to the table. These
scones are great on a brew day or any
weekend brunch.

INGREDIENTS:
13⁄4 cups cake flour
1
⁄4 cup Simpsons DRCTM (Double
Roasted Crystal) malt, ground into
a fine flour
1
⁄4 cup light brown sugar, firmly
packed
1 each orange, zested
1 Tb. baking powder
1 tsp. salt, kosher
1 tsp. cinnamon, Ceylon, ground
1
⁄2 tsp. ginger, ground

52 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

1
⁄2 tsp. allspice, ground press the dough into a ball. tray. Put a few tablespoons of extra
1
⁄2 tsp. nutmeg, freshly ground Cut some parchment paper into a cream into a small bowl and whisk in
1 cup fresh carrot, peeled and grated large square or use a Silpat non-stick the egg to create an egg wash. Brush
fine (about 3–4 medium carrots) sheet pan liner and set the dough ball the egg wash over the surface of the
6 Tbs. butter, unsalted, preferably onto the center. Press the center of scone disk. Lightly sprinkle the top
European style (higher butter the dough down and spread/shape the with extra ground DRCTM malt and
fat), cold dough into an 8–9-inch round disk, place the pan into the center of the
1
⁄2+ cup cream, heavy or whipping, about 3⁄4 of an inch thick. Using a knife preheated oven. Bake the scones for
preferably organic and not ultra- or dough scraper, divide the dough 20–25 minutes. The scones are done
pasteurized into 8 wedges, much like a pizza or pie when they reach an internal temper-
1 egg, extra large (see photo on page 54). Transfer the ature of 200 °F (93 °C) and have a
parchment paper or Silpat to a sheet golden crust. Remove the scones from
MAPLE PORTER
FROSTING INGREDIENTS:
11⁄2 cups sugar, powdered or confec-
tioner, sifted to remove any lumps
3-4 oz. homebrewed or commercial
porter
2 oz. maple syrup
1 tsp. Kosher salt

STEP BY STEP:
Preheat the oven to 400 °F (204 °C).
Convection bake works well, if you
have that option/setting.
In the bowl of a food processor fit-
ted with a blade attachment, add the
cake flour, DRCTM malt flour, brown
sugar, orange zest, baking powder,
salt, cinnamon, ginger, allspice, and
nutmeg. Cover with the lid and pulse
several times, then leave the proces-
sor running for 30 seconds to fully in-
corporate all the ingredients together,
while grinding the orange zest into
the flour mixture. Next add the carrots
and pulse 4–5 times to mix them
lightly into the flour mixture, but not
purée into the flour mixture. Next, add
the cold cubed butter to the flour mix-
ture and pulse several times until the
mixture forms pea-size balls.
Transfer the contents of the food
processor into a metal mixing bowl.
Depending on the moisture content of
the carrots, the amount of cream
needed to be added for a dough to
form will change. Measure out the
cream and add 2⁄3 of it to the bowl.
Using your (clean) hands, turn the
mixture until a dough starts to form.
Add more cream if needed to get to
this consistency. Be careful not to
overwork the dough, as the carrot
juice, cream (mostly made up of
water) and flour are mixed together
they form gluten, potentially resulting
in a finished tough scone. Form and

BYO.COM SEPTEM BER 2015 53

 MAPLE PORTER listed ingredients and follow the di-
FROSTING DIRECTIONS: rections. You can keep the spices the
In a mixing bowl, add the powdered same as in the Malted Carrot Orange
sugar, most of the porter, maple Scone, or replace all the spices with 2–
syrup, and salt. Whisk the ingredients 21⁄2 teaspoons of pumpkin pie spice.
together until they become a silky Replace the 1 cup of grated carrots
smooth, viscous, glaze-like consis- with 3⁄4 cup of canned pumpkin purée,
tency. Add a touch more beer if the preferably certified organic. Be sure
mixture is too thick, or a teaspoon at a not to use “pumpkin pie filling,” as
time of powdered sugar if the frosting this contains other ingredients be-
is too thin. Using a spoon, scoop some sides pumpkin that will change the
of the frosting and drizzle it over each finished texture of the scone. First
lightly cooled scone wedge, making a add the butter and cut that into the
Divide the scones pattern or an even coating. Let the flour mixture, then add the pumpkin
into eight parts scones sit for about 20 minutes, let- purée and mix lightly, then fold in
after pressing the ting the frosting harden. Serve as is or the cream.
ball of dough place into a sealable container and
down. they will hold for a day or so, but they BACONIZE YOUR SCONE
are best fresh. We’ve all heard of bacon maple
doughnuts, well why not go crazy and
MALTED PUMPKIN SPICED top each baked scone wedge with a
the oven and let them cool for 5 min-
SCONE WITH MAPLE PORTER strip of crispy cooked bacon (that has

FROSTING
utes. They are quite good to eat at this been cooled on paper towels to absorb
point, but I do suggest making the as much rendered fat as possible).
Maple Porter Frosting to use for a To make this variation of the Malted Then glaze with the Maple Porter
delicious topping. Carrot Orange Scone, substitute the Frosting and serve!

54 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

BYO.COM SEPTEM BER 2015 55
56
Photo by Charles A. Parker/Images Plus

S E PTE MB E R 2 0 1 5
BREW YOUR OWN
 ANNIVERSARY
C L O N E S
I VERSARY
N
AN
H Twenty years of Brew Your
T Own — can you believe it?! Our humble little
0 homebrewing magazine, launched in the summer of
2

1995, is (almost) legally old enough to drink. Good thing

we’ve been stockpiling thousands of homebrews all these years!
’S

In our premiere issue (released in July 1995), Editor Craig Bystrynski,

YO

introduced the world to a magazine that promised to, “Celebrate the art
and science of brewing.” He added, “We write about brewing because it’s fun.
We won’t preach at you, get bogged down in brewing ‘politics,’ or describe beer
EBRATE B

like it’s the latest release from Chateau Le Snooté. Our stories are aimed at begin-
ning brewers and experts, extract brewers and full mashers.” In the time since that
first issue hit the stands, we have tried to follow that mission in everything we publish
in these pages. Homebrewing has come a long way since 1995 and it’s been quite interest-
ing to see how much ingredients, equipment, beer styles, craft beer, homebrewing events
and competitions, and interest in all things beer in general, have grown, changed and devel-
oped over the years. To celebrate this milestone, we looked back on every year we’ve been
publishing Brew Your Own to find craft breweries who opened in those years. We managed to
gather a pretty impressive collection of recipes from those breweries to help us commemo-
rate 20 years of homebrewed beer — some old favorites, and some very new to the scene,
which include: Weyerbacher Brewing Co., Firestone Walker Brewing Co., Oskar Blues Brew-
L

ery, Ithaca Beer Co., Starr Hill Brewery, 21st Amendment Brewery, Bozeman Brewing Co.,
Terrapin Beer Co., The Alchemist, Jolly Pumpkin Artisan Ales, Surly Brewing Co., Ninkasi
CE

Brewing, Right Brain Brewery, The Bruery, Maine Brewing Co., Heretic Brewing Co., An-
chorage Brewing Co., Trillium Brewing, Bluejacket, Defiance Brewing Co., and Fortside
Brewing Co. Thank you to all the readers of Brew Your Own, old and new, for allow-
ing our staff to make a living writing about homebrewing — we have certainly
been “living the dream” and it would not have been possible without all of
you. Thank you, also, to all of our editorial contributors, editorial review
board, advertisers, and contest sponsors, for all of the support
throughout the years. Brew Your Own is a collaboration of many
people who like to brew their own beer. We hope you enjoy
this collection of outstanding beers, as well as the
rest of our 20th anniversary issue. So now,
raise a glass, and cheers!

BYO.COM SEPTEM BER 2015 57

 1995 Potato chips and beer are a pretty good fit. Yet, that pairing wasn’t quite so simple
for Weyerbacher founder Dan Weirback. Before starting his brewery (with his wife Sue), Weir-
back operated a potato chip route in Lehigh Valley, Pennsylvania. Already passionate about
“the burgeoning craft beer movement of the early-’90s,” a trip to Vermont’s Long Trail Brewery
“tipped the scales,” Weyerbacher brewmaster Chris Wilson explains. Weyerbacher opened in
Easton, Pennsylvania in 1995. Weirback initially brewed common styles but later shifted to
stronger, more unusual beer styles, the kind Weirback calls, “esoteric beers that don’t fit style
guidelines very well, yet are quite intriguing beers.” “We will brew only beers that are interest-
ing and different from others in the marketplace,” Weirback says, “and only beers that we have
a passion to brew and drink.”

WEYERBACHER to about 75 °F (24 °C) to finish the re- an additional 8 minutes. Next, chill the
WEYERBACHER BREWING CO.

BREWING CO.’S mainder of primary fermentation. Rack to wort to 70 °F (21 °C) and transfer into a
20TH ANNIVERSARY a secondary vessel and allow the beer to clean and sanitized fermenter. Aerate the
CLONE condition for an additional 2–4 weeks. wort with pure oxygen for 90 seconds
(5 gallons/19 L, all-grain) Prime and bottle, or carbonate to 2.7 vol- and pitch yeast. The recommended pitch
OG = 1.096 FG = 1.015 umes of CO2, keg, and enjoy! rate is 324 billion yeast cells, so it is
IBU = 30 SRM = 31 ABV = 11.6% highly recommended that you make a
WEYERBACHER large starter or pitch a slurry from a
Ingredients BREWING CO.’S smaller beer (see Tips for Success).
13.5 lbs. (6.12 kg) Pilsner malt 20TH ANNIVERSARY Ferment for three days at 70 °F
2 lbs. (0.91 kg) wheat malt CLONE (21 °C), then let the temperature rise up
6 oz. (0.17 kg) crystal malt (40 °L) (5 gallons/19 L, extract with grains) to about 75 °F (24 °C) to finish the re-
6 oz. (0.17 kg) Special B® malt (130 °L) OG = 1.096 FG = 1.015 mainder of primary fermentation. Rack to
1.25 lbs. (0.57 kg) dark Belgian candi IBU = 30 SRM = 31 ABV = 11.6% a secondary vessel and allow the beer to
sugar (15 min.) condition for an additional 2–4 weeks.
12 oz. (0.34 kg) cane sugar (15 min.) Ingredients Prime and bottle, or carbonate to 2.7 vol-
7.2 AAU Apollo hops (90 min.) 6 lbs. (2.7 kg) Pilsen dried malt extract umes of CO2, keg, and enjoy!
(0.4 oz./11 g at 18% alpha acids) 3.3 lbs. (1.5 kg) wheat liquid malt extract
1 oz. (28 g) Bramling Cross hops (0 min.) 6 oz. (0.17 kg) crystal malt (40 °L) Tips for Success:
1
⁄2 tsp. yeast nutrient (15 min.) 6 oz. (0.17 kg) Special B® malt (130 °L) Due to the high original gravity of this
0.1 oz. (3 g) ground star anise (15 min.) 1.25 lbs. (0.57 kg) dark Belgian candi beer, pitching the proper amount of yeast
0.25 oz. (7 g) ground coriander (2 min.) sugar (15 min.) is key. Brewmaster Chris Wilson urges
White Labs WLP540 (Abbey IV Ale) or 12 oz. (0.34 kg) cane sugar (15 min.) brewers that, “You need lots of healthy
Wyeast 1762 (Belgian Abbey II) yeast 7.2 AAU Apollo hops (90 min.) vigorous yeast!” There are a couple of
Wyeast 1214 (Belgian Abbey) yeast (if a (0.4 oz./11 g at 18% alpha acids) ways to do this. First would be to make a
re-pitch is needed, or if priming) 1 oz. (28 g) Bramling Cross hops (0 min.) large starter about a week prior to brew
1
7
⁄8 cup corn sugar (if priming) ⁄2 tsp. yeast nutrient (15 min.) day, then cold-crash the starter and de-
0.1 oz. (3 g) ground star anise (15 min.) cant it off the liquid prior to pitching the
Step by Step 0.25 oz. (7 g) ground coriander (2 min.) yeast. If you’re using a stir plate, that
Mill the grains and mix with 5.1 gallons White Labs WLP540 (Abbey IV Ale) or would mean about 2.25-L starter. If you’re
(19.3 L) of 161 °F (72 °C) strike water to Wyeast 1762 (Belgian Abbey II) yeast not using a stir plate, a better option
reach a mash temperature of 149 °F Wyeast 1214 (Belgian Abbey) yeast (if a would be to brew up a smaller (low grav-
(65 °C). Hold at this temperature for re-pitch is needed, or if priming) ity) beer first and use the yeast slurry
7
60 minutes. Mash out at 172 °F (77 °C). ⁄8 cup corn sugar (if priming) from that fermenter to re-pitch into this
Vorlauf until the runnings are clear. beer. This should allow the yeast to prop-
Sparge the grains until you collect 6.5 Step by Step erly attenuate your 20th Anniversary
gallons (24.6 L) of wort at approximately Place the two varieties of crushed crystal clone. Even if you do everything correct,
1.061 specific gravity in your boil kettle. malts in a grain bag, then add the grain Chris Wilson says that, “the yeast proved
Boil for 90 minutes adding hops, yeast bag to 2 gallons (7.57 L) of 150 °F (66 °C). to be a bit finicky and pooped out on
nutrient, sugar, and spices according to Allow grain bag (which will float) to each batch at about 1.030 SG. We had to
the ingredients list. steep for 20–30 minutes while you con- repitch to get it restarted on each occa-
After the boil, turn off the heat and tinue to heat the water up to no hotter sion. It was still fermenting slowly and
add the 0-minute hop addition according than 170 °F (77 ° C) in order to avoid ex- might have eventually done the job.
to the ingredients list. Whirlpool the ket- tracting tannins. Next, remove the grain Repitching did the job for us.”
tle by gently stirring with a mash paddle bag and top your kettle up with enough In regards to the spices, make sure
for 2 minutes and then let rest for an ad- pre-heated water to reach a total pre- that you err on the side of caution and
ditional 8 minutes. Next, chill the wort to boil volume of 6.5 gallons (24.6 L). Once use less rather than more. Chris Wilson
70 °F (21 °C) and transfer into a clean you reach a boil, remove the pot from says, “We wanted the spice to comple-
and sanitized fermenter. Aerate the wort the heat and add the malt extract. Turn ment the ester profile of the Rochefort
with pure oxygen for 90 seconds and the heat source back on and boil for yeast. We were looking for a background
90 minutes adding hops, yeast nutrient, flavor that most people would be unable
Founded:

pitch yeast cells. The recommended pitch

rate is 324 billion yeast, so it is highly sugar, and spices according to the to pick out.”
1995

recommended that you make a large ingredients list.

starter or pitch a slurry from a smaller After the boil, turn off the heat and — Glenn BurnSilver
beer (see Tips for Success). add the 0 min. hop addition. Whirlpool
Ferment for three days at 70 °F the kettle by gently stirring with a mash
(21 °C), then let the temperature rise up paddle for 2 minutes and then let rest for

58 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

1996 Founded in 1996 by Adam Firestone and David Walker, the pair dusted off some
old brewing equipment that Adam Firestone’s dad had purchased back in the 1980s to brew
non-alchoholic beer. In the beginning, their focus was to produce barrel-fermented beers, con-
nected in a union system, similar to Burton-Upon-Trent union systems. In 2001, Matt Brynild-
son took the helm of the newly-acquired Paso Robles, California brewery and in subsequent
years they were named Mid-Sized Brewery of the Year four times at the World Beer Cup and
three times at the Brewers Association Great American Beer Festival. Matt continues the tra-
dition started by Firestone and Walker, using the Firestone Union system with their Double
Barrel Ale and their line of barrel-fermented and barrel-aged beers. In July 2015 Firestone
Walker combined its operations with Belgium-based brewery Duvel Moortgat.

FIRESTONE WALKER BREWING CO.

FIRESTONE FIRESTONE a secondary vessel, then add the dry hops
WALKER BREWING WALKER BREWING and wait 3–4 days. Bottle or keg as usual.
CO.’S DOUBLE CO.’S DOUBLE
BARREL ALE CLONE BARREL ALE CLONE Tips for Success:
(5 gallons/19 L, all-grain) (5 gallons/19 L, extract with grains) The team at Firestone Walker Brewing Co.
OG = 1.051 FG = 1.013 OG = 1.051 FG = 1.013 created one of the only, if not the only,
IBU = 33 SRM = 13 ABV = 5% IBU = 33 SRM = 13 ABV = 5% union brewing method in the United
States. Inspired by the Burton union sys-
Ingredients Ingredients tems made popular by the breweries in
5 lbs. (2.27 kg) US 2-row pale malt 2.5 lbs. (1.13 kg) extra light dried Burton-Upon-Trent, Firestone Walker
5 lbs. (2.27 kg) British pale ale malt malt extract Brewing Co. dubbed their barrel union
12 oz. (0.33 kg) Munich malt (10 °L) 3.3 lbs. (1.5 kg) Maris Otter liquid the “Firestone Union.” Using 60-gallon
10 oz. (0.29 kg) crystal malt (80 °L) malt extract (227-L) American oak barrels, 20% of
3.5 oz. (99 g) crystal malt (120 °L) 10 oz. (0.29 kg) crystal malt (80 °L) Double Barrel Ale is barrel-fermented for
1.5 oz. (43 g) chocolate malt (350 °L) 3.5 oz. (99 g) crystal malt (120 °L) 6 days in these barrels before being
3.5 AAU Magnum hops (60 min.) 1.5 oz. (43 g) chocolate malt (350 °L) blended back into the main batch. The re-
(0.25 oz./7 g at 14% alpha acids) 3.5 AAU Magnum hops (60 min.) maining 80% is fermented in stainless
5 AAU East Kent Golding hops (30 min.) (0.25 oz./7 g at 14% alpha acids) conicals. This system makes it nearly im-
(1 oz./28 g at 5% alpha acids) 5 AAU East Kent Golding hops (30 min.) possible to duplicate the Firestone Union
2.5 AAU East Kent Golding hops (0 min.) (1 oz./28 g at 5% alpha acids) process at home. Instead homebrewers
(0.5 oz./14 g at 5% alpha acids) 2.5 AAU East Kent Golding hops (0 min.) can opt to add 1 oz. (28 g) of American
2.3 AAU Styrian Golding hops (0 min.) (0.5 oz./14 g at 5% alpha acids) oak cubes in primary fermentation to
(0.5 oz./14 g at 4.6% alpha acids) 2.3 AAU Styrian Golding hops (0 min.) simulate the barrel fermentation profile.
1 oz. (28 g) East Kent Golding hops (0.5 oz./14 g at 4.6% alpha acids) Unfortunately for most of us, the only
(dry hop) 1 oz. (28 g) East Kent Golding hops place to try Double Barrel Ale in its un-
1 oz. (28 g) medium toast American oak (dry hop) blended, 100% barrel fermented state is
cubes (in primary fermenter) 1 oz. (28 g) medium toast American oak at their brewery in Paso Robles or their
1
⁄2 Whirlfloc® tablet cubes (in primary fermenter) Taproom Restaurant in Buellton. But that
White Labs WLP013 (London Ale) or 1
⁄2 Whirlfloc® tablet taste (and the rest of Firestone Walker’s
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) or stellar lineup of beers) is certainly worth
Lallemand Nottingham yeast Wyeast 1028 (London Ale) or a pilgrimage!
3
⁄4 cup corn sugar (if priming) Lallemand Nottingham yeast Matt Brynildson is known for dry
3
⁄4 cup corn sugar (if priming) hopping his beers prior to the termina-
Step by Step tion of primary fermentation to try to take
This is a multi-step infusion mash. Mix Step by Step advantage of biotransformations, which
the crushed grains with 3.5 gallons (13 L) Place crushed grains in a muslin bag. hop oils can undergo in the presence of
of water to stabilize the mash at 145 °F Begin heating 2 gallons (7.6 L) of water. yeast. The goal is to add the hops with
(66 °C) and hold for 60 minutes. Raise Place the grain bag in the water when just a few gravity points left in fermenta-
temperature of mash to 155 °F (68 °C) the temperature hits 160 °F (71 °C) and tion. Also be aware of “beer volcanoes” as
and hold for 15 minutes. Raise the mash hold for 20 minutes. Remove the grain the hops can create a nucleation point to
to 168 °F (76 °C) and begin to lauter. bag and wash with 2 qts. (2 L) hot water. release dissolved CO2, creating a volcano
Collect 6.5 gallons (24.6 L) of wort If your kettle can hold the water, top off effect on the beer, which can lead to a
to begin your 60 minute boil. Add hops to 6.5 gallons (24.6 L) and add all the significant amount of beer loss and a
per the schedule in the ingredients list, malt extract. If your kettle can only do a giant mess. If you do go ahead with this
adding the final hop addition just after partial boil, then add the liquid malt ex- form of dry hopping, be aware of this po-
turning off the heat. At the end of the tract during the final 15 minutes of the tential downfall.
boil, you should have 5.5 gallons (21 L) boil. Total boil time is 60 minutes. Add
in your kettle. hops per the schedule in the ingredients — Dave Green
After the boil, give your wort a stir to list, adding the final hop addition just
create a whirlpool, then let the wort set- after turning off the heat.
Founded:

tle for 30 minutes prior to chilling. Cool Following the boil, give your wort a
your wort to 66 °F (20 °C) for fermenting, stir to create a whirlpool, then let the
1996

aerate well, then pitch your yeast along wort settle for 30 minutes prior to chill-
with the oak cubes. After seven days, rack ing. Cool your wort to 66 °F (20 °C), top
the beer into a secondary vessel, then add off to 5.5 gallons (21 L), aerate the wort
the dry hops and wait 3–4 days. Bottle or then pitch your yeast along with the oak
keg as usual. cubes. After seven days, rack the beer into

BYO.COM SEPTEM BER 2015 59

 1997 Originally opened 1997 in Lyons, Colorado as a brewpub, Oskar Blues Brewery,
later moved their production to Longmont, Colorado where they started to put their craft beer
in a can. While they may not have been the first to put craft beer in a can, they certainly
changed the minds of more than a few consumers and fellow brewers about the way craft
beer could be packaged. First packaging their beers into cans in 2002, Oskar Blues produced
world class, high-test craft beer. Now proving to be a seminal point in the US craft beer history,
we certainly remember our first time having both their flagship Dale’s Pale Ale and Ten FIDY
back about 2006 . . . do you?

OSKAR BLUES the wort in the mash tun into your kettle. 1.43 lbs. (0.65 kg) chocolate malt (350 °L)
BREWERY’S TEN There should be about 4 gal. (15 L) in 1.22 lbs. (0.55 kg) roasted barley (550 °L)
FIDY CLONE your kettle with a gravity reading around 1.43 lbs. (0.65 kg) flaked oats
(3 gallons/11 L, all-grain) 1.086. Add an appropriate amount of 30.6 AAU Summit™ hops (60 min.)
OSKAR BLUES BREWERY

OG = 1.106 FG = 1.034 dried malt extract if this gravity is too (1.7 oz./48 g at 18% alpha acid)
IBU = 98 SRM = 74 ABV = 10.5% low. Total boil time is 60 minutes, adding 3.4 AAU Columbus hops (10 min.)
hops at the times indicated in the ingre- (0.25 oz./7 g at 14% alpha acid)
This recipe was developed to be brewed dients list, and Whirfloc® tablet with 10 1
⁄2 Whirlfloc® tablet (10 min.)
using a parti-gyle technique, producing 3 minutes left in the boil. At 0 minutes, turn Wyeast 1056 (American Ale) or
gal (11 L) of finished Ten FIDY and a sec- off the heat and give the wort a stir for at White Labs WLP001 (California Ale) or
ond, larger volume, small beer. Ten FIDY is a least a minute and let it settle for 10 Fermentis US-05 yeast
first runnings beer. Oskar Blues often uti- minutes. The total volume in the kettle Lallemand CBC-1 yeast (if priming)
lizes second runnings in a different beer. To should be about 3.25 gallons (12.3 L). You 2
⁄3 cup corn sugar (if priming)
learn more about the parti-gyle process, see can add some cold tap water to correct
the October 2014 issue of BYO with the ar- the volume if necessary. Chill to yeast Step by Step
ticle “Two Beers From One Batch”. pitching temperature, pitch the yeast, Place the crushed Munich malt in a
then heavily aerate the wort. After 12 muslin bag with the flaked oats. Sub-
Ingredients hours, hit the wort with a second dose merge the grain bag in 1 gallon (~4 L)
10.6 lbs. (4.8 kg) 2-row pale malt (2 °L) of oxygen if possible. Ferment at 67 °F of hot water to hold the mash at 152 °F
2.85 lbs. (1.3 kg) Munich malt (9 °L) (19 °C) for 2–3 weeks or until target (67 °C) for 60 minutes. Raise the temper-
1.43 lbs. (0.65 kg) Simpsons caramalt gravity has been achieved. Transfer to a ature of the mash to 168 °F (76 °C), then
(25 °L) secondary vessel and drop the tempera- remove the grain bag and wash with 2
1.43 lbs. (0.65 kg) Simpsons dark crystal ture to 54 °F (21 °C) and condition the qts. of 168 °F (76 °C) water. Add an addi-
malt (95 °L) beer for a minimum of 3 weeks. At this tional 2 gallons of 168 °F (76 °C) water
1.43 lbs. (0.65 kg) chocolate malt (350 °L) point you have the option of leaving the to the wort, then add the remainder of
1.22 lbs. (0.55 kg) roasted barley (550 °L) base beer as is or adding an array of in- the crushed specialty grains in a second
1.43 lbs. (0.65 kg) flaked oats gredients such as vanilla or whiskey muslin bag. Hold for 20 minutes at this
4 oz. (113 kg) re-hydrated rice hulls soaked oak chips to suit your tastes. Rack temperature. Remove the specialty grain
(added during lautering) to a keg and force carbonate, or rack to a bag and rinse with 1 gallon (~4 L) of hot
18 AAU Summit™ hops (60 min.) bottling bucket, add priming sugar, and water. Top off kettle to about 6 gallons
(1 oz./28 g at 18% alpha acid) bottle. If the beer was aged in secondary (23 L) water and bring to a boil. Once at a
3.4 AAU Columbus hops (10 min.) for more than a few months, adding prim- boil, remove the kettle from heat and add
(0.25 oz./7 g at 14% alpha acid) ing yeast such as Lallemand’s CBC-1 is the liquid and dried malt extract. Stir
1
⁄2 Whirlfloc® tablet (10 min.) suggested if bottle conditioning. until all the malt extract is dissolved,
Wyeast 1056 (American Ale) or then return the wort to a boil. The wort
White Labs WLP001 (California Ale) or OSKAR BLUES gravity at this point should be 1.089 at
Fermentis US-05 yeast BREWERY’S TEN room temperature. Total boil time is 60
Lallemand CBC-1 yeast (if priming) FIDY CLONE minutes, adding hops at the times indi-
2
⁄5 cup corn sugar (if priming) (5 gallons/19 L, partial mash) cated and Whirfloc® tablet with 10 min-
OG = 1.106 FG = 1.034 utes left in the boil. At 0 minutes, turn off
Step by Step IBU = 98 SRM = 71 ABV = 10.5% the heat then give the wort a stir for at
Target the mash ratio to be about 1.3 least a minute and let settle for 10 min-
quarts of water to 1 pound of grain (2.7 If you are not looking to utilize the parti- utes. Chill to yeast pitching temperature,
kg/L), or 37% malt by weight. Be sure to gyle process, then a partial mash will prob- pitch the yeast then heavily aerate the
add in the volume of dead space liquid ably be your best bet to achieve a beer wort. After 24 hours, hit the wort with a
that is left in the mash tun after it is closest to Ten FIDY. second dose of oxygen. Ferment at 67 °F
drained. For this recipe, that means ap- (19 °C) for 2–3 weeks or until target
proximately 28 qts (26.5 L) of strike water Ingredients gravity has been achieved. Transfer to a
estimating 2 qts. (2 L) dead space in 5.5 lbs. (2.6 kg) extra light dried malt secondary vessel and drop temperature
the mash tun. Mash the grains at 152 °F extract to 54 °F (21 °C) and condition the beer
Founded:

(67 °C) and hold at this temperature for 3.3 lbs. (1.5 kg) Munich liquid malt for a minimum of 3 weeks. Now
60 minutes. Raise the temperature of the extract follow the remainder of the all-grain
1997

grain bed to mash out at 168 °F (76 °C), 1 lb. (0.45 kg) Munich malt (9 °L) recipe (at left).
add the rice hulls, then begin lauter 1.43 lbs. (0.65 kg) Simpsons caramalt
phase by recirculating the wort back on (25 °L) — Dave Green
top of the grain bed (vorlauf). Vorlauf 1.43 lbs. (0.65 kg) Simpsons dark crystal
until the wort runs clear, then drain all malt (95 °L)

60 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

1998 Dan Mitchell, a beer lover inspired by the natural beauty and active lifestyle af-
forded to him via the Finger Lakes region of Upstate New York, channeled that inspiration
and opened Ithaca Beer Co. in Ithaca, New York back in 1998. The brewery has become a craft
beer staple over the past 17 years and one of the most influential beers in their portfolio is
without a doubt Ithaca’s Flower Power IPA, which has made it to the National IPA Champi-
onship Final Four in 2008, 2010, and 2011. Of their standout IPA, Ithaca’s website states,
“Simultaneously punchy and soothing with a big body and a finish that boasts pineapple and
grapefruit. Flower power is hopped and dry-hopped five different times throughout the brew-
ing and fermentation process.”

ITHACA BEER CO.’S minutes adding hops, yeast nutrient, and (0.5 oz./14 g at 6% alpha acids)
FLOWER POWER IPA kettle finings according to the ingredi- 9.8 AAU Simcoe® pellet hops (0 min.)
CLONE ents list. (0.75 oz./21 g at 13% alpha acids)
(5 gallons/19 L, all-grain) After the boil, turn off the heat and 9 AAU Citra® pellet hops (0 min.)
OG = 1.072 FG = 1.015 add the 0 min hop additions according to (0.75 oz./21 g at 12% alpha acids)
IBU = 75 SRM = 6 ABV = 7.5% the ingredients list. Whirlpool the kettle 7.5 AAU Centennial pellet hops (0 min.)
by gently stirring the wort for 2 minutes (0.75 oz./21 g at 10% alpha acids)
Ingredients and then let it rest for an addition 23 4.5 AAU Ahtanum™ pellet hops (0 min.)
14 lbs. (6.35 kg) 2-row pale malt minutes to achieve a 25 minute flame out (0.75 oz./21 g at 6% alpha acids)
6.6 oz. (0.19 kg) honey malt steep. Next, chill the wort to 65 °F (20 °C) 1 oz. (28 g) Simcoe® pellet hops

ITHACA BEER CO.

6.6 oz. (0.19 kg) acidulated malt and transfer into a clean and sanitized (dry hop for 7 days)
3.3 AAU Chinook pellet hops (60 min.) fermenter. Aerate the wort with pure 1 oz. (28 g) Centennial pellet hops
(0.25 oz./7 g at 13% alpha acids) oxygen for 90 seconds and pitch the (dry hop for 7 days)
9.8 AAU Simcoe® pellet hops (10 min.) yeast. The recommended pitch rate is 240 1 oz. (28 g) Amarillo® pellet hops
(0.75 oz./21 g at 13% alpha acids) billion yeast cells which can be obtained (dry hop for 7 days)
6 AAU Citra® pellet hops (10 min.) by using either 1 vial/packet after making 0.25 oz. (7 g) Simcoe® pellet hops
(0.5 oz./14 g at 12% alpha acids) a 1 L stir plate starter, by using 1 vial/ (dry hop for 3 days)
5 AAU Centennial pellet hops (10 min.) packet after making a 2.75 L non-stir 0.25 oz. (7 g) Centennial pellet hops
(0.5 oz./14 g at 10% alpha acids) plate starter, or by using 2.5 vials/packets (dry hop for 3 days)
3 AAU Ahtanum™ pellet hops (10 min.) without a starter. 0.25 oz. (7 g) Amarillo® pellet hops
(0.5 oz./14 g at 6% alpha acids) Ferment between 65 °F (18 °C) and (dry hop for 3 days)
9.8 AAU Simcoe® pellet hops (0 min.) 66 °F (19 °C) for the first three days, then 1
⁄2 tsp. yeast nutrient (15 min.)
(0.75 oz./21 g at 13% alpha acids) ramp up to 69 °F (20.5 °C) for the re- 1
⁄2 Whirfloc® tablet (15 min.)
9 AAU Citra® pellet hops (0 min.) mainder of primary fermentation. On day White Labs WLP007 (Dry English Ale) or
(0.75 oz./21 g at 12% alpha acids) eight, add your first round of dry hops di- Wyeast 1098 (British Ale) yeast
7.5 AAU Centennial pellet hops (0 min.) rectly to the primary fermenter. On day 3.5 oz. (99 g) corn sugar (if priming)
(0.75 oz./21 g at 10% alpha acids) twelve, add your second round of dry
4.5 AAU Ahtanum™ pellet hops (0 min.) hops directly to the primary fermenter. Step by Step
(0.75 oz./21 g at 6% alpha acids) On day fifteen, begin to slowly crash cool Place the honey malt in a muslin bag,
1 oz. (28 g) Simcoe® pellet hops the fermenter down at the rate of 5° F then add the grain bag to 2 gallons
(dry hop for 7 days) (2.7 °C) per day for 7 days until the beer (7.57 L) of 150 °F (66 °C) water plus the
1 oz. (28 g) Centennial pellet hops reaches 34 °F (1 °C) and then bottle or lactic acid. Allow grain bag (which will
(dry hop for 7 days) keg the beer. Carbonate to between 2.2 float) to steep for 20–30 minutes while
1 oz. (28 g) Amarillo® pellet hops and 2.3 volumes of CO2 and enjoy! you continue to heat the water up to no
(dry hop for 7 days) hotter than 170 °F (77 °C) in order to
0.25 oz. (7 g) Simcoe® pellet hops ITHACA BEER CO.’S avoid extracting tannins. Next, remove
(dry hop for 3 days) FLOWER POWER IPA the grain bag, top your kettle up with
0.25 oz. (7 g) Centennial pellet hops CLONE enough pre-heated water to reach a total
(dry hop for 3 days) (5 gallons/19 L, extract pre-boil volume of 6.5 gallons (24.6 L),
0.25 oz. (7 g) Amarillo® pellet hops with grains) and turn your heat source back on. Once
(dry hop for 3 days) OG = 1.072 FG = 1.015 you reach a boil, add your malt extract,
1
⁄2 tsp. yeast nutrient (15 min.) IBU = 75 SRM = 6 ABV = 7.5% hops, yeast nutrient, and kettle finings ac-
1
⁄2 Whirfloc® tablet (15 min.) cording to the ingredients list. After the
White Labs WLP007 (Dry English Ale) or Ingredients boil, turn off the heat and add the 0 min.
Wyeast 1098 (British Ale) yeast 9.75 lbs. (4.4 kg) golden light liquid hop additions according to the ingredi-
3.5 oz. (99 g) corn sugar (if priming) malt extract ents list. Whirlpool the kettle by gently
4 oz. (0.11 kg) honey malt stirring the wort for 2 minutes and then
Step by Step 1 tsp. (5 ml) 88% lactic acid let rest for an additional 23 minutes to
Mill the grains and mix with 5.1 gallons 3.3 AAU Chinook pellet hops (60 min.) achieve a 25 minute flame out steep.
(19.3 L) of 162 °F (72 °C) strike water to (0.25 oz./7 g at 13% alpha acids) Next, chill the wort to 65 °F (18 °C) and
Founded:

reach a mash temperature of 150 °F 9.8 AAU Simcoe® pellet hops (10 min.) transfer into a clean and sanitized fer-
(68 °C). Hold at this temperature for 60 (0.75 oz./21 g at 13% alpha acids) menter Aerate the wort with pure O2 for
1998

minutes. Vorlauf until your runnings are 6 AAU Citra® pellet hops (10 min.) 90 seconds and pitch the yeast, following
clear. Sparge the grains with 3.2 gallons (0.5 oz./14 g at 12% alpha acids) the remainder of the all-grain recipe.
(12.1 L) of 168 °F (75.5 °C) water until 5 AAU Centennial pellet hops (10 min.)
6.5 gallons (24.6 L) of 1.059 SG wort is (0.5 oz./14 g at 10% alpha acids) — Dennis Maciupa
collected in your boil kettle. Boil for 60 3 AAU Ahtanum™ pellet hops (10 min.)

BYO.COM SEPTEM BER 2015 61

 1999 Starr Hill was founded in Charlottesville, Virginia in 1999, taking up residence in
the former home of Virginia’s first craft brewing operation, Blue Ridge Brewing Company, (and
sharing the space with the famed Starr Hill Music Hall). The brewery took its name from the
neighborhood where the original storefront was located, but since that time, like many craft
success stories, they’ve moved shop to a larger facility (in nearby Crozet, Virginia) and ex-
panded their distribution throughout the region, but the Main Street and neighborhood
mentality prevails. With an impressive collection of Great American Beer Festival medals to
their credit, Starr Hill is a leading figure in the impressive (and under-heralded) Virginia craft
beer scene.

STARR HILL last for at least six weeks. end of the temperature spectrum
BREWERY’S JOMO (149 °F/65 °C) to improve attenuation
CLONE STARR HILL and produce a very fermentable wort
(5 gallons/19 L, all-grain) BREWERY’S JOMO with few long-chain sugars.
OG = 1.052 FG = 1.011 CLONE Second, temperature control is very
IBU = 24 SRM = 11 ABV = 5.4% (5 gallons/19L, partial mash) important for fermenting lagers, as well
STARR HILL BREWERY

OG = 1.052 FG = 1.011 as for the lagering phase. If you like

Jomo Vienna Lager is a smooth Vienna- IBU = 24 SRM = 11 ABV = 5.4% brewing lagers and haven’t already done
style lager that is available from Starr Hill so, converting an old dorm or full-size re-
year round. Fermented with Southern Ingredients frigerator, or chest freezer, into a fermen-
German lager yeast, its crisp, clean taste, 5 lbs. (2.3 kg) Pilsen liquid malt extract tation chamber (utilizing a temperature
and noticeable hop aroma are effectively 1.5 lbs. (0.68 kg) crystal malt (20 °L) controller) is a great project (there are
balanced with a slight malty sweetness. 1 lb. (0.45 kg) dark Munich malt (9 °L) many design ideas for building one of
Jomo has won multiple awards, including 1 lb. (0.45 kg) Belgian aromatic malt these on the Internet). Sometimes lager
two gold medals (2004, 2011), one silver 6.25 AAU Hallertau Tradition hops strains can produce sulfur compounds
(2005), and a bronze (2003) at the Great (60 min.) (1.25 oz./35 g at 5% alpha during fermentation that can give off
American Beer Festival. acids) weird odors. If you take your time in the
Wyeast 2308 (Munich Lager) or White conditioning phase, these should disap-
Ingredients Labs WLP838 (Southern German Lager) pear. Also, take your time letting this beer
7.25 lbs. (3.3 kg) Pilsner malt yeast lager at cold temperatures. “This beer is
3
1.5 lbs. (0.68 kg) crystal malt (20 °L) ⁄4 cup corn sugar (if priming) about patience,” Robbie says.
1 lb. (0.45 kg) dark Munich malt (9 °L) And third, Starr Hill brews with very
1 lb. (0.45 kg) Belgian aromatic malt Step by Step soft water, so if your water has a solid
6.25 AAU Hallertau Tradition hops Place crushed grains in a large grain bag. mineral base you might consider diluting
(60 min.) (1.25 oz./35 g at 5% Bring 1 gallon (4 L) of water to approxi- your mash or boil water with a distilled
alpha acids) mately 162 °F (72 °C) to reach a mash water (or at least use something bottled
Wyeast 2308 (Munich Lager) or White temperature of 149 °F (65 °C). Hold this that’s softer than yours!). For more about
Labs WLP838 (Southern German Lager) temperature for 60 minutes. Remove adjusting your water chemistry, visit
yeast the grain bag, then wash the grains with http://byo.com/story1478 or try using
3
⁄4 cup corn sugar (if priming) 1 gallon (4 L) hot water. Let the grains BYO’s “Water Witch,” which was developed
drain fully. Top off to 6 gallons (23 L) of by Greg Noonan, the founder of Vermont
Step by Step water, then add the liquid malt extract Pub & Brewery and the author of three
Mill the grains and mix with 3.5 gallons while stirring, and stir until completely brewing books including New Brewing
(13.2 L) of 161 °F (72 °C) strike water dissolved. Bring the wort to a boil. Boil Lager Beer (Brewers Publications, 1996):
to reach a mash temperature of 149 °F for 60 minutes, adding the hops accord- https://byo.com/resources/brewwater
(65 °C). Hold this temperature for 60 min- ing to the ingredient list. For more tips on homebrewing
utes before starting the lautering process. After the boil, turn off the heat and lagers, visit http://byo.com/story9
Vorlauf until your runnings are clear. chill the wort to slightly below fermenta- The recommended pitching rate for
Sparge the grains with 4 gallons (15.1 L) tion temperature, about 50 °F (10 °C). a Vienna lager is in the 1.5–1.75 billion
of sparge water and top up as necessary Aerate the wort with pure oxygen or fil- cells per liter range, so you may want to
to obtain 6 gallons (23 L) of wort. Boil tered air and pitch the yeast. pitch your yeast using a yeast starter.
the wort for 60 minutes, adding hops ac- Ferment at 50 °F (10 °C) for 4 days, If you are planning to prime your Vi-
cording to the ingredients list. or until the beer reaches 1.024. At that enna lager for natural carbonation (ver-
After the boil, turn off the heat and time, increase temperature to 58 °F sus force carbonating with CO2), let the
chill the wort to slightly below fermenta- (14.4 °C) for an additional seven days. bottles or keg warm up to room tempera-
tion temperature, about 50 °F (10 °C). Once the beer reaches terminal gravity, ture for three weeks after packaging.
Aerate the wort with pure oxygen or fil- bottle or keg the beer and carbonate to For more advice about homebrewing
tered air and pitch the yeast. approximately 2.5 volumes. Cold condi- a Vienna lager, visit http://byo.com/
Ferment at 50 °F (10 °C) for 4 days, tioning at near-freezing temperatures can story1564.
or until the beer reaches 1.024. At that be done prior to or after packaging, and
Founded:

time, increase the temperature to 58 °F should last for at least six weeks. — Josh Weikert
(14.4 °C) for an additional seven days.
1999

Once the beer reaches final gravity, bottle Tips for Success:
or keg the beer and carbonate to approxi- Starr Hill Brewmaster Robbie O’Cain
mately 2.5 volumes. Cold conditioning at says that there are three key elements to
near-freezing temperatures can be done brewing their Vienna lager: Temperature,
prior to or after packaging, and should time, and water. First, mash on the low

62 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

2000 “It was as simple as wanting to make fantastic beer,” brewmaster Shaun O’Sul-
livan says of the founding of San Francisco, California’s 21st Amendment Brewery in August
2000 with partner Nico Freccia. O’Sullivan and Freccia initially met during a UC- Davis, Cali-
fornia summer brewing course. That friendship blossomed when Freccia, a writer for Cele-
brator Beer News, was invited to guest brew at Berkeley, California’s Triple Rock Brewery with
O’Sullivan. “It was then (that) we hatched the plan to open up our own place,” O’Sullivan says.
The pair began in a 500 square foot space with a 12 barrel set up. Like most quality beer op-
erations, they quickly outgrew the space. Though they still operate in the original downtown
location, a 100-barrel brewery with a 75,000-barrel capacity recently came online in nearby
San Leandro, California.

21ST AMENDMENT utes, adding hops according to the ingre- while stirring, and stir the wort until the
BREWERY’S BACK dient list. extracts are completely dissolved. Bring

21ST AMENDMENT BREWERY

IN BLACK CLONE After the boil, turn off the heat, add the wort to a boil. Boil for 60 minutes,
(5 gallons/19 L, all-grain) the final addition of hops, and begin a adding the hops according to the ingredi-
OG = 1.066 FG = 1.014 vigorous whirlpool in the kettle. Let the ent list.
IBU = 65 SRM = 30 ABV = 6.8% hot wort stand for 20 minutes, then chill After the boil, turn off the heat and
the wort to slightly below fermentation begin a vigorous whirlpool in the kettle.
21st Amendment was ahead of the curve temperature, about 65 °F (18 °C). Aerate Let the hot wort stand for 20 minutes,
with Back in Black IPA. First brewed in the wort with pure oxygen or filtered air then chill the wort to slightly below
2008, it was one of the first IPAs using dark and pitch the yeast. fermentation temperature, about 65 °F
malts to boost IPA character without sacri- Ferment at 67 °F (19 °C) for 7 (18 °C). Aerate the wort with pure oxy-
ficing hops flavors. days. Add the dry hops and raise the tem- gen or filtered air and pitch yeast.
“Black IPAs or Cascadian Dark Ales perature to 72 °F (22 °C) for five more Ferment at 67 °F (19 °C) for 7 days.
were really not the norm back then and we days. Once the beer reaches terminal Add the dry hops and raise to 72 °F
wanted to create a unique IPA with dark gravity, rack to a keg and force carbonate (22 °C) for five more days. Once the beer
malt character,” O’Sullivan says. or rack to a bottling bucket, add priming reaches terminal gravity, bottle or keg the
They describe their year-round black sugar, and bottle. Target a carbonation beer and carbonate to approximately 2.5
IPA as, “Inspired by Paul Revere’s midnight level of 2.5 volumes. You may want to volumes. You may want to cold-crash the
ride, we rebelled against the British style cold-crash the beer prior to packaging beer prior to packaging to 35 °F (2 °C) for
IPA, embraced the more aggressive Ameri- to 35 °F (2 °C) for 48 hours to improve 48 hours to improve clarity.
can version and then recast it in bold, brave, its clarity.
defiant black. Our Black IPA is a Declaration Tips for Success:
of Independence from the tyranny of the ex- 21ST AMENDMENT If you don’t normally brew with some of
pected. Brewed like an American IPA but BREWERY’S BACK the darker roasted grains that are re-
with the addition of rich, dark malts, this IN BLACK CLONE quired for brewing a black IPA, it’s not a
beer has all the flavor and hop character (5 gallons/19 L, extract bad idea to get a city water report (or
you expect with a smooth, mellow finish.” with grains) have one done if you have a well or
OG = 1.066 FG = 1.014 spring) on your homebrewery’s water
Ingredients IBU = 65 SRM = 30 ABV = 6.8% source to find out how much carbonate
11 lbs. (4.8 kg) 2-row pale malt you have. Dark grains will lower the pH of
1.25 lbs. (0.57 kg) light Munich malt Ingredients the mash/wort (increase acidity), so you
(6 °L) 4 lbs. (1.8 kg) extra light dried malt may want to add a little bit of calcium
12 oz. (28 g) Caramunich® II malt (45 °L) extract carbonate to your water to counteract. If
12 oz. (28 g) Carafa® Special III malt 3.3 lbs. (1.5 kg) Munich liquid malt you add calcium carbonate, 1 tsp. per
13.8 AAU Columbus hops (55 min.) extract 5 gallons/19 L is a good rule of thumb to
(1 oz./28 g at 13.8% alpha acids) 12 oz. (28 g) Caramunich® II malt (45 °L) follow. The goal is to keep your mash in
18.4 AAU Centennial hops (0 min.) 12 oz. (28 g) Carafa® Special III malt the 5.2 to 5.4 range pH range. For more
(2 oz./57 g at 9.2% alpha acids) 13.8 AAU Columbus hops (55 min.) about brewing with chalk we recommend
17.3 AAU Columbus hops (0 min) (1 oz./28 g at 13.8% alpha acids) visiting http://www.braukaiser.com/
(1.25 oz./35 g at 13.8% alpha acids) 18.4 AAU Centennial hops (0 min.) wiki/index.php?title=Building_brewing_w
2 oz. (57g) Centennial hops (dry hop) (2 oz./57 g at 9.2% alpha acids) ater_with_dissolved_chalk. For more on
2 oz. (57g) Chinook hops (dry hop) 17.3 AAU Columbus hops (0 min) adjusting your water chemistry, visit
White Labs WLP001 (California Ale) or (1.25 oz./35 g at 13.8% alpha acids) http://byo.com/story1478 or try using
Wyeast 1056 (American Ale) or Safale 2 oz. (57g) Centennial hops (dry hop) BYO’s “Water Witch,” which is a calculator
US-05 yeast 2 oz. (57g) Chinook hops (dry hop) that was developed by Greg Noonan, the
3
⁄4 cup corn sugar (if priming) White Labs WLP001 (California Ale) or founder of Vermont Pub & Brewery and
Wyeast 1056 (American Ale) or Safale the author of three brewing books in-
Step by Step US-05 yeast cluding New Brewing Lager Beer
3
Mill the grains and mix with 4.5 gallons ⁄4 cup corn sugar (if priming) (Brewers Publications, 1996):
(10.6 L) of 162 °F (72 °C) strike water to https://byo.com/resources/brewwater
Founded:

reach a mash temperature of 150 °F Step by Step For more about brewing black IPAs,
check out the “Style Profile” column by
2000

(65.5 °C). Hold the mash at this tempera- Bring 5.6 gallons (21 L) of water to ap-
ture for 60 minutes until ezymatic con- proximately 162 °F (72 °C) and hold Jamil Zainasheff in the July-August 2014
version is complete. Vorlauf until your there, add the milled specialty grains in issue of Brew Your Own.
runnings are clear. Sparge the grains grain bags and steep for 15 minutes. Re-
with enough water to collect 6.5 gallons move the grain bags, and let drain fully. — Glenn BurnSilver
(24.6 L) of wort. Boil the wort for 60 min- Add the dried and liquid malt extracts

BYO.COM SEPTEM BER 2015 63

 2001 Todd Scott and Lisa Danzl started Bozeman Brewing Company in 2001, after Todd
attended the Fermentation School at UC-Davis, California and worked for 10 years as brewer
for Spanish Peaks Brewery (also in Bozeman, Montana). When Spanish Peaks moved their pro-
duction brewery to California, Todd and Lisa wanted to stay in Montana, and Bozeman Brewing
was the logical next step for them. The brewery and tasting room is on the north side of Boze-
man’s historic brewing district. After opening, Bozeman Brewing’s flagship beer, Bozone Select
Amber Ale (based on a recipe that Todd had perfected over the years), made its way to the
beer drinkers of Montana and beyond. Today, the Bozone tasting room at the original location
rotates more than four seasonal ales and lagers, along with their regular lineup of Hopzone
IPA, Plum Street Porter, and Bozone Hefeweizen, all on tap.

BOZEMAN than 75 °F (24 °C), and cool the wort to and then bring wort to a boil. When boil-
BREWING CO.’S 68 °F (20 °C) for fermenting. When fer- ing starts, remove pot from burner and
BOZONE mentation is complete, wait about 3 more slowly add all of the dried malt extract
HEFEWEIZEN CLONE days for a diacetyl rest, and then rack to a malt extract, stirring to dissolve. Return
(5 gallons/19 L, all-grain) bottling bucket and add bottle or keg, or to a boil, then add 1 oz. (28 g) of Cascade
BOZEMAN BREWING CO.

OG = 1.049 FG = 1.010 keg and force carbonate. hops and boil for 60 minutes. With
IBU = 21 SRM = 5 ABV = 5.1% This beer is intended to be cloudy, 5 minutes left in your boil add the
so do not worry about racking to Northern Brewer and Saaz hops.
This American version of a German classic clarify the beer, or using Irish moss or At the end of the boil turn off the
wheat beer is unfiltered resulting in its tur- Whirlfloc®. Agitate the beer slightly heat, add all of the liquid malt extract,
bid appearance and brewers yeast benefits. prior to pouring to get the yeast back in and stir until all malt is dissolved. Strain
This hefeweizen contains 50% malted suspension, for the classic cloudy the hot wort into a fermenter filled with
wheat, German acidulated malt, as well as hefeweizen appearance. approximately 2.5 gallons (9.5 L) of cold
50% Montana grown and malted pale bar- water top off to the 5.5 gallon (20.8 L)
ley. This beer is lightly hopped with German BOZEMAN mark. Pitch your yeast when the tempera-
and American hops to allow for a gentle BREWING CO.’S ture of the beer is less than 78° (26 C°),
malt body with a mild yeasty flavor to make BOZONE and allow to cool to 68° (20 C°) for
this golden, cloudy beer refreshing and sat- HEFEWEIZEN CLONE fermenting. When fermentation is com-
isfying. It is also a 2010 NABA (North Amer- (5 gallons/19 L, partial mash) plete, wait about 3 more days for a di-
ican Beer Awards) bronze medal winner! OG = 1.049 FG = 1.010 acetyl rest, and then rack to a bottling
IBU = 21 SRM = 5 ABV = 5.1% bucket and add bottle or keg, or keg and
Ingredients force carbonate.
5.4 lbs. (2.45 kg) 2-row pale malt Ingredients This beer is intended to be cloudy,
5.4 lbs. (2.45 kg) wheat malt 3.3 lbs. (1.5 kg) Briess Bavarian wheat so do not worry about racking to
0.5 lbs. (0.23 kg) acidulated malt liquid malt extract clarify the beer, or using Irish moss or
5.5 AAU Cascade leaf hops (60 min.) 1.5 lbs. (0.68 kg) Briess Bavarian wheat Whirlfloc®. Agitate the beer slightly
(1 oz./28 g at 5.5% alpha acids) dried malt extract prior to pouring to get the yeast back in
4.25 AAU Northern Brewer leaf hops 1 lb. (0.45 kg) Briess Pilsen Light dried suspension, for the classic cloudy
(5 min.) (0.5 oz./14 g at 8.5% alpha malt extract hefeweizen appearance.
acids) 0.5 lb. (0.23 kg) 2-row pale malt
1.87 AAU Saaz pellet hops (5 min.) 0.5 lb. (0.23 kg) wheat malt Tips for Success:
(0.5 oz./14 g at 3.75% alpha acids) 0.5 lb. (0.23 kg) acidulated malt When you are milling your wheat malt,
Wyeast 1056 (American Ale), or White 5.5 AAU Cascade leaf hops (60 min.) set the mill on a bit of a finer setting
Labs WLP001 (California Ale), or (1 oz./28 g at 5.5% alpha acids) than you would for barley malt as wheat
Safale US-05 yeast 4.25 AAU Northern Brewer leaf hops malt is a little smaller and denser than
3
⁄4 cup of corn sugar (if priming) (5 min.) (0.5 oz./14 g at 8.5% alpha barley, and can be harder to crack. Do not,
acids) however, set it too fine or the resulting
Step by Step 1.87 AAU Saaz pellet hops (5 min.) grains will gum up the mash. Also, a high
This is a single step infusion mash. Mix (0.5 oz./14 g at 3.75% alpha acids) percentage of wheat in a hefe recipe can
the crushed grains with 3.4 gallons Wyeast 1056 (American Ale), or White slow down the lautering process. Greg Za-
(12.8 L) of water at 161 °F (72 °C), stabi- Labs WLP001 (California Ale), or ccardi, Brewmaster and Founder of High
lizing at 150 °F (65.5 °C) for 60 minutes Safale US-05 yeast Point Brewing Company (formerly known
3
until conversion is complete. Raise the ⁄4 cup of corn sugar (if priming) as High Point Wheat Beer Co.) in Butler,
temperature of the mash to 168 °F New Jersey, said in a prior BYO “Tips from
(75.5 °C) with approximately 2.2 gallons Step by Step the Pros” column, “During lautering be
(8.3 L) of 200 °F (93 °C) water, and then When using malt extract, check on the prepared to use some method of cutting
collect 7 gallons (26.5 L) of wort to begin ratio of wheat to barley in the extract. the grain bed very delicately. Use a stick,
a 60-minute boil. The specific gravity of You want to use a combination of ex- canoe oar, or a long stainless steel serv-
the boil should be about 1.038. When the tracts that get you close to equal propor- ing spoon to cut through the grain bed to
wort comes to a boil add 1 oz. (28 g) of tions of wheat to barley in this beer. ensure no channeling or the ‘concrete ef-
Founded:

Cascade hops and boil for 60 minutes. Briess (as suggested in the ingredients fect.’ Begin lautering slower than with an
With 5 minutes left in the boil add the list) has a good ratio. all-barley brew so you don’t draw the
2001

0.5 oz. (14 g) of Northern Brewer and Steep the crushed malted grain in grain right into the screen.” For more
Saaz hops. There should be about 5.5 gal- 3 gallons (11.3 L) of 150–160°F (66– wheat beer brewing tips from Greg, visit
lons (21 L) of wort left in the kettle. 71 C°) water for 30 minutes, stirring the http://byo.com/story1609.
Cool the wort, and pitch the yeast grain just prior to removing. Remove the
when the temperature of the wort is less grain from the hot water with a strainer, — Steve Bader

64 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

2002 Terrapin Beer Co., in Athens, Georgia hit the ground running in 2002 when they
opened their brewery doors, released their sole offering at that point in time (Rye Pale
Ale), and won a GABF Gold Medal for it that same inaugural business year! They have
released many solid beers since then, most notably their Wake-n-Bake Coffee Oatmeal Stout.
It’s a thick and rich stout that features a locally roasted (@ Jittery Joe’s) premium blend of
Costa Rican, Guatemalan, and Zimbabwe coffee. This year Terrapin is celebrating its 10th year
brewing Wake-N-Bake.

TERRAPIN BEER packets without a starter. chocolate, barley, and black malt in the
CO.’S WAKE-N- Allow the fermentation to free rise second bag. Hold for 15 minutes. Next re-
BAKE COFFEE up to 68 °F (20 °C) and hold it at that move both grain bags, and wash them
OATMEAL IMPERIAL temperature until the beer reaches 60% with 2 gallons (7.6 L) hot water, then top
STOUT CLONE apparent attenuation (1.033 SG) then your kettle up with enough pre-heated
(5 gallons/19 L, all-grain) raise the temperature up to 72°F (22 °C) water to reach a total pre-boil volume of
OG = 1.086 FG = 1.020 and hold at this temperature for an addi- 7 gallons (26.5L), and turn your heat
IBU = 50 SRM = 49 ABV = 9.4% tional 14 days. Slowly crash cool the fer- source back on. Once you reach a boil,

TERRAPIN BEER CO.

menter down at the rate of 5 °F (3 °C) per add your malt extract, then the hops,
Ingredients day for about 8 days or until you reach yeast nutrient, and kettle finings as per
12.25 lbs. (5.6 kg) UK 2-row pale malt 32 °F (0 °C). Hold at this temperature for the schedule. Boil for 75 minutes. After
1.75 lbs. (0.79 kg) flaked oats an additional 5-7 days. Then rack the beer the boil, turn off the heat then whirlpool
1.75 lbs. (0.79 kg) flaked barley onto the coarsely ground coffee. After 48 the kettle by gently stirring with a mash
12 oz. (0.34 kg) Simpsons chocolate malt hours on the coffee, transfer the beer into paddle for 2 minutes and then let rest for
12 oz. (0.34 kg) Thomas Fawcett dark a keg or bottling bucket. Carbonate to 2.2 an additional 8 minutes to achieve a 10
crystal malt (85 °L) volumes of CO2 and enjoy! minute flame out steep. Next, chill the
9 oz. (0.26 kg) Simpsons roasted barley wort to 66 °F (19 °C) and transfer into a
9 oz. (0.26 kg) Simpsons black malt TERRAPIN BEER clean and sanitized fermenter. Now fol-
9.6 AAU Nugget pellet hops (60 min.) CO.’S WAKE-N- low the remainder of the all-grain recipe.
(0.75 oz./21 g at 12.8% alpha acids) BAKE COFFEE
7.7 AAU Nugget pellet hops (30 min.) OATMEAL IMPERIAL Tips for Success:
(0.6 oz./17 g at 12.8% alpha acids) STOUT CLONE If opting for North American 2-row malt
1
⁄2 tsp. yeast nutrient (15 min.) (5 gallons/19 L, partial mash) in the all-grain recipe, increase your mash
1
⁄2 Whirfloc® tablet (15 min.) OG = 1.086 FG = 1.020 temperature to 154 °F (68 C) to properly
2.5 oz. (71 kg) Jittery Joe’s “Terrapin IBU = 50 SRM = 49 ABV = 9.4% limit yeast attenuation.
Wake-n-Bake” coffee (coarsely ground) The instructions here outline Terra-
Wyeast 1272 (American Ale II) or White Ingredients pin Beer Co.’s method for adding coffee.
Labs WLP051 (California Ale V) yeast 6 lbs. (2.7 kg) golden light liquid malt There are other methods, however.
3.5 oz. (99 g) corn sugar (if priming) extract Method #1: The 212 °F (100 °C)
3.5 lbs. (1.6 kg) UK 2-row pale malt whirlpool addition. If you worry about
Step by Step 1.75 lbs. (0.79 kg) flaked oats sanitation (and don’t mind extra acidity
Mill the grains (flaked oats and flaked 1.75 lbs. (0.79 kg) flaked barley from hot brewing the coffee), steep
barley don’t need to be milled) and mix 12 oz. (0.34 kg) Thomas Fawcett dark coarse coffee after flameout for 30 min.,
with 6 gallons (23 L) of 165 °F (74 °C) crystal malt (85 °L) about 2 oz. (56 g) would suffice.
strike water to reach a mash temperature 12 oz. (0.34 kg) Simpsons chocolate malt Method #2: The 200 °F (93 °C) whirlpool
of 150 °F (66 °C). Hold at this tempera- 9 oz. (0.26 kg) Simpsons roasted barley addition. If you wish to minimize acidity,
ture for 60 minutes. Vorlauf until your 9 oz. (0.26 kg) Simpsons black malt consider allowing your wort to chill down
runnings are clear. Sparge the grains with 16 AAU Nugget pellet hops (60 min.) just below 200 °F (93 °C) before adding
3.5 gallons (13.25 L) of 169 °F (76 °C) (1.25 oz./35 g at 12.8% alpha acids) the coarsely ground coffee. Method #3:
1
water until 7 gallons (26.5 L) of 1.065 SG ⁄2 tsp. yeast nutrient (15 min.) Dry beaning. Essentially you dry hop with
1
wort is collected in your boil kettle. Boil ⁄2 Whirfloc® tablet (15 min.) 2 oz. (56 g) of coarsely ground coffee in a
for 75 minutes adding hops, yeast nutri- 2.5 oz. (71 g) Jittery Joe’s “Terrapin sanitized hop or grain bag for 48–72
ent, and kettle finings according to the Wake-n-Bake” coffee (coarsely ground) hours before packaging. Method #4: Cold
ingredients list. After the boil, turn off the Wyeast 1272 (American Ale II) or White extract coffee addition. To further reduce
heat then whirlpool the kettle by gently Labs WLP051 (California Ale V) yeast acidity, soak 4 oz. (112 g) of coffee in 16
stirring with a mash paddle for 2 minutes 3.5 oz. (99 g) corn sugar (if priming) fl. oz. (473 mL) of pre-boiled and then
and then let rest for an additional 8 min- chilled water for 12 hours. Strain the cof-
utes to achieve a 10 minute flame out Step by Step fee through a kitchen strainer into a con-
steep. Next, chill the wort to 66 °F (19 °C) You will need either a small mash tun or tainer. After the bulk of the coffee extract
and transfer into a clean and sanitized two large “brew-in-a-bag” bags to make is collected, place the strainer over a
Founded:

fermenter. Aerate the wort with pure oxy- this partial mash work. Place the crushed bowl for a few hours to get every last
drop. Add the coffee extract to packaging
2002

gen for 90 seconds and pitch yeast. Rec- 2-row pale malt, flaked oats, and flaked
ommended pitch rate is 294 billion yeast barley in the first bag. Add the grain bag (bottling bucket or keg). For a well
cells which can be obtained by using ei- to 3 gallons (7.57 L) of 160 °F (71 °C) rounded coffee profile, try a combination
ther 1 packet after making a 1.5 L stir water to reach a mash temperature of of methods #2, #3, and #4.
plate starter, 1 packet after making a 150 °F (66 °C). Hold at this temperature
4.4-L non-stir plate starter, or 3 vials/ for 45 minutes, then add the crystal, — Dennis Maciupa

BYO.COM SEPTEM BER 2015 65

 2003 Founded in 2003 in Waterbury, Vermont by John and Jen Kimmich as a brewpub,
The Alchemist has become a legend in its own time, rocketing to the top of beer afficionado’s
“must drink” lists since their humble beginnings. So much so, that when I contacted John
about this issue’s recipe roundup, his response came back, “Would be glad to help, but I must
warn you, I’m getting clone recipe fatigue . . .” Can you blame the guy? At last count, the home-
brewing forum HomeBrewTalk.com had a thread about cloning his Double IPA Heady Topper
that at last view was at 320 pages and counting; about 3,200 individual posts in two years.
After suffering devastating property damage in 2011’s Hurricane Irene, The Alchemist has
moved on from their brewpub roots and now operates as strictly a brewery.

THE ALCHEMIST’S addition with 5 minutes left in the boil. 68 °F (20 °C). After fermentation is com-
MOOSE KNUCKLE After you turn off the heat, add the plete, add the dry hops and let the beer
CLONE final addition of hops, then stir the wort sit on the hops for 3-4 days. Bottle with
(5 gallons/19 L, all-grain) to create a whirlpool, and let it settle for priming sugar or keg and force carbonate
OG = 1.054 FG = 1.013 30 minutes with the lid on before cooling to 2.4 volumes CO2.
IBU = 60 SRM = 5 ABV = 5.5% to yeast pitching temperature. After 30
minutes, chill the wort rapidly to 68 °F Tips for Success:
This is an American pale ale recipe pulled (20 °C) and pitch the yeast. Ferment at Floor malted Maris Otter grains will help
from the old files of The Alchemist Pub & 68 °F (20 °C). After fermentation is com- lay a solid malt back bone. But don’t be
Brewery, prior to the devastating 2011 flood plete, add the dry hops and let the beer afraid to mash on the hotter end of the
THE ALCHEMIST

from Hurricane Irene that badly damaged sit on the hops for 3-4 days. Bottle with spectrum to maximize the alpha amylase
the original brewpub property in Waterbury, priming sugar or keg and force carbonate enzymes which can help build the body
Vermont and forced the closure of that loca- to 2.4 volumes CO2. of the beer. The Cascade and Centennial
tion. John Kimmich states that Moose hops add nice grapefruit and orange
Knuckle was a very straight-forward recipe THE ALCHEMIST’S qualities that pair nicely with the slight
with little to hide behind. One of the most MOOSE KNUCKLE fruitiness that the Alchemist’s yeast strain
important principles to follow when at- CLONE adds. As always with hop-forward beers,
tempting to brew like John Kimmich is (5 gallons/19 L, extract only) pay special attention to oxygen uptake
to brew with the freshest ingredients OG = 1.054 FG = 1.013 post fermentation as the hop aroma can
possible. And of course, keep the beer cold IBU = 60 SRM = 5 ABV = 5.5% quickly degrade if you are not careful.
and drink it as fresh as possible. He is The Alchemist’s beers are brewed
known to openly frown upon hoarding and Ingredients with very soft water. If you get a water
reselling his beer and the brewery’s website 7.5 lbs. (3.4 kg) Maris Otter liquid report and find that your water has a
states, “Today we brew 180 barrels per week malt extract solid mineral base you might consider di-
in twelve 15 barrel batches. We never hold 3.5 AAU Warrior® hops (60 min.) luting your mash or boil water with a dis-
back inventory, and we move all of our (0.25 oz./7 g at 14% alpha acids) tilled water (or at least use something
beer weekly in a concerted effort to provide 4.75 AAU Centennial hops (5 min.) bottled that’s softer than yours!). You
the freshest, hoppiest packaged IPA on (0.5 oz./14 g at 9.5% alpha acids) may also want to add 1–2 tsp. sulfates if
the market.” 3.5 AAU Cascade hops (5 min.) using reverse osmosis or soft water low
(0.5 oz./14 g at 7% alpha acids) in permanent hardness. For more infor-
Ingredients 1 oz. (28 g) Centennial hops (0 min.) mation about brewing water treatments,
11 lbs. (4.3 kg) Thomas Fawcett Maris 1 oz. (28 g) Cascade hops (0 min.) visit http://byo.com/story1547. To tweak
Otter malt 1.5 oz. (43 g) Centennial hops (dry hop) your brewing water, download BYO’s
3.5 AAU Warrior® hops (60 min.) 1.5 oz. (43 g) Cascade hops (dry hop) brewing water spreadsheet, written by
(0.25 oz./7 g at 14% alpha acids) The Yeast Bay (Vermont Ale) or GigaYeast Vermont Pub & Brewery’s Greg Noonan:
4.75 AAU Centennial hops (5 min.) GY054 (Vermont IPA) or East Coast http://byo.com/resources/brewwater.
(0.5 oz./14 g at 9.5% alpha acids) Yeast ECY29 (North East Ale) or Omega Also, John Kimmich is a very tech-
3.5 AAU Cascade hops (5 min.) Yeast Labs (DIPA Ale) yeast nique-oriented brewer with all of his
3
(0.5 oz./14 g at 7% alpha acids) ⁄4 cups corn sugar (if priming) beers, so don’t be afraid to experiment
1 oz. (28 g) Centennial hops (0 min.) with your dry hopping to try and find the
1 oz. (28 g) Cascade hops (0 min.) Step by Step best flavor profile. Bagging your hops in a
1.5 oz. (43 g) Centennial hops (dry hop) Heat 5 gallons (19 L) of soft water up to muslin brewing bag commonly used for
1.5 oz. (43 g) Cascade hops (dry hop) boil. As soon as the water begins to boil, steeping grains can make them easier to
The Yeast Bay (Vermont Ale) or GigaYeast remove the brewpot from the heat and retrieve when you are ready to remove
GY054 (Vermont IPA) or East Coast stir in the liquid malt extract. Stir until all them from the beer. If you bag your dry
Yeast ECY29 (North East Ale) or Omega of the extract is dissolved then return the hops, however, keep in mind that it can
Yeast Labs (DIPA Ale) yeast wort to a boil. Boil for 60 minutes, adding reduce the hops exposure to the beer and
3
⁄4 cups corn sugar (if priming) the first hop addition just after the wort possibly disturb the blanket of CO2. Rem-
comes to a boil and a second hop addi- edy this by making sure you don’t pack
Step by Step tion with 5 minutes left in the boil. the bag of hops too tightly.
Founded:

Crush the malt and add it to 4 gallons After you turn off the heat, add the
final addition of hops, then stir the wort — Dave Green
2003

(15 L) of strike water to achieve a stable

mash temperature at 160 °F (71 °C). to create a whirlpool, and let it settle for
Raise the temperature to mash out and 30 minutes with the lid on before cooling
begin to lauter. Boil for 60 minutes, to yeast pitching temperature. After 30
adding the first hop addition after the minutes, chill the wort rapidly to 68 °F
wort comes to a boil and a second hop (20 °C) and pitch the yeast. Ferment at

66 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

2004 Ron Jeffries (Owner, Brewmaster, and all around super cool guy) opened his Dex-
ter, Michigan-based brewery Jolly Pumpkin Artisan Ales in 2004. He opted to focus on pro-
ducing barrel-aged ales fermented with naturally occurring microbiological cultures such as
Brettanomyces from day one — not a common strategy back in 2004, but one that has proven
successful seeing as how Jolly Pumpkin won their first Great American Beer Festival gold
medal during that inaugural year of business. Since then they have grown substantially, cur-
rently operating four pubs and recently adding a 50-barrel brewhouse that helps them crank
out the stable full of solid offerings they produce.

JOLLY PUMPKIN ARTISAN ALES

JOLLY PUMPKIN’S non-stir plate starter, or simply by pitch- culture of your choosing (see “Tips
BIERE DE MARS ing 2 fresh vials without making a starter. for Success”)
CLONE After the boil, turn off the heat and 4 oz. (113 g) corn sugar (if bottle priming)
(5 gallons/19 L, all-grain) whirlpool the kettle by gently stirring for
OG = 1.059 FG = 1.006 2 minutes and then let it rest for an addi- Step by Step
IBU = 30 SRM = 19 ABV = 7% tional 8 minutes. Next, chill the wort to Place the grains in a grain bag and then
64 °F (18 °C) and transfer the wort into a add the grain bag to 2 gallons (7.6 L) of
Ingredients fermenter. Pitch the yeast, let the temper- 150 °F (66 °C) water. Allow the grain bag
5 lbs. (2.3 kg) Pilsner malt ature free rise up to 67 °F (19.5 °C), and to steep for 20–30 minutes while you
3.5 lbs. (1.6 kg) wheat malt hold it there for 14 days. Rack to a sec- continue to heat the water up to no hot-
14 oz. (0.4 kg) Munich malt (10 °L) ondary fermenter and pitch the wild ter than 170 °F (77 ° C) in order to avoid
14 oz. (0.4 kg) flaked corn yeast and souring bacteria mixed culture extracting tannins. Remove the grain bag,
8 oz. (0.23 kg) caramel malt (40 °L) as per the ingredients list. Allow the beer top the kettle up with enough pre-heated
1.3 oz. (37 g) black patent malt to condition for 4-14 months, depending water to reach a total pre-boil volume of
1.3 oz. (37 g) acidulated malt on how much wild and/or sour character 6.5 gallons (24.6 L), and turn the heat
14 oz. (0.4 kg) dextrose sugar you desire. Regardless of the conditioning back on. Once you reach a boil, add the
(15 min.) time you opt for, the oak cubes should be malt extract and hops according to the
1.9 AAU Styrian Goldings pellet hops added 4 months prior to bottling. After ingredients list. Now follow the remain-
(60 min.) (0.36 oz./10 g at 5.4% alpha secondary conditioning, crash cool the der of the all-grain recipe (at left).
acids) fermenter at the rate of 5° F (2.7 °C) per
2 AAU Saaz pellet hops (60 min.) day for 7 days until you reach 32 °F (0 °C) Tips for Success:
(0.52 oz./15 g at 3.75% alpha acids) and then bottle or keg the beer. Carbon- Jolly Pumpkin makes two batches for this
5.2 AAU UK Fuggle pellet hops ate to 2.5 volumes of CO2 and enjoy! beer; one fermented in a steel fermenter
(30 min.) (1.15 oz./33 g at 4.5% for a week with ale yeast, the other lager
alpha acids) JOLLY PUMPKIN’S yeast. The batches are then transferred
2 oz. (57 g) medium toasted oak BIERE DE MARS into the same oak foeder, innoculated
cubes CLONE with a cocktail of house yeast and bacte-
White Labs WLP550 (Belgian Ale), (5 gallons/19 L, extract ria, and conditioned for one month. The
Wyeast 3722 (Belgian Ardennes), or with grains) beer is then racked into standard sized
White Labs WLP515 (Antwerp Ale) OG = 1.059 FG = 1.006 oak barrels for three months of additional
yeast IBU = 30 SRM = 19 ABV = 7% aging before being re-blended just prior
A wild yeast/souring bacteria to packaging. On a homebrew scale, if you
mixed culture of your choosing Ingredients have two separate temperature con-
(see “Tips for Success”) 1.75 lbs. (0.8 kg) Pilsen liquid malt trolled fermentation environments and
4 oz. (113 g) corn sugar (if priming) extract want to brew twice, then by all means use
2.5 lbs. (1.14 kg) wheat liquid malt two different strains of yeast. If you don’t,
Step by Step extract then the lager-like characteristics of the
Mill the grains (flaked corn doesn’t need 3 lbs. (1.36 kg) amber liquid malt extract White Labs WLP515 (Antwerp Ale) offers
to be milled) and mix with 4.25 gallons 8 oz. (0.23 kg) caramel malt (40 °L) a good compromise. If you have access to
(16 L) of 160 °F (71 °C) strike water to 1.3 oz. (37 g) black patent malt a Biere de Mars, then you can try to uti-
reach a mash temperature of 150 °F 14 oz. (0.4 kg) dextrose sugar (15 min.) lize the bottle dregs (building them up
(65.5 °C). Hold at this temperature for 60 1.9 AAU Styrian Goldings pellet hops with a multi-stage stir plate starter is rec-
minutes. Vorlauf until the runnings are (60 min.) (0.36 oz./10 g at 5.4% alpha ommended) to gain some of JP’s house
clear. Sparge the grains with 3.25 gallons acids) wild profile. If not, pitch a mixed culture
(12.3 L) of 169 °F (76 °C) water until 6.5 2 AAU Saaz pellet hops (60 min.) blend into your secondary fermenter such
gallons (24.6 L) of 1.041 SG wort is col- (0.52 oz./15 g at 3.75% alpha acids) as White Labs WLP655 Belgian Sour Mix,
Founded:

lected in the boil kettle. Boil for 60 min- 5.2 AAU UK Fuggle pellet hops (30 min.) Wyeast 3278 Lambic Blend, Wyeast 3763
2004

utes adding hops and dextrose according (1.15 oz./33 g at 4.5% alpha acids) Roeselare Blend, East Coast Yeast’s
to the ingredients list. Recommended 2 oz. (57 g) medium toasted oak cubes ECY03-B Farmhouse Blend Isolate, or
pitch rate is 204 billion yeast cells which White Labs WLP515 (Antwerp Ale) or East Coast Yeast’s ECY01 Bug Farm Blend.
can be obtained by using either 1 vial Wyeast 3725 (Biere de Garde) yeast
after making a 1-L stir plate starter, a 2 L A wild yeast/souring bacteria mixed — Dennis Maciupa

BYO.COM SEPTEM BER 2015 67

 2005 Surly Brewing Company brewed its first batch in Brooklyn Center, Minnesota in
December 2005, but it wasn’t fermented until January 2006, leaving somewhat up in the air
the question of when exactly Surly became a brewery! One thing is for certain, though:
Founder Omar Ansari, Brewery Operations Director Todd Haug, and the rest of the Surly crew
found success early and often. Four years after being named Top American Brewery in 2007
by Beer Advocate magazine, Surly successfully lobbied to change a Prohibition-era Minnesota
law prohibiting the sale of pints at production breweries. A new brewery, taproom, and restau-
rant followed, and Surly has been making more Minnesotans smile ever since.

SURLY BREWING fermentation temperature, about 65 °F After the boil is complete, turn off
CO.’S BENDER CLONE (18 °C). Aerate the wort with pure oxygen the heat and chill the wort rapidly to
(5 gallons/19 L, all-grain) or filtered air and pitch the yeast. slightly below fermentation temperature,
OG = 1.057 FG = 1.013 Ferment at 67 °F (19 °C) for seven about 65 °F (18 °C). Aerate the wort well
IBU = 43 SRM = 27 ABV = 6% days. Increase temperature to 72 °F with pure oxygen or filtered air and pitch
(22 °C) for an additional three days. Once the yeast.
Bender is a category-bending American the beer reaches terminal gravity, transfer Ferment at 67 °F (19 °C) for seven
SURLY BREWING CO.

brown ale brewed with oat crystal malt that the beer to a bottling bucket for priming days. Increase temperature to 72 °F
is available year-round at Surly in both cans and bottling, or transfer to a keg. Carbon- (22 °C) for an additional three days. Once
and kegs. It is described by the brewery as, ate to approximately 2 volumes. the beer reaches terminal gravity, transfer
“Crisp and lightly hoppy, complemented by the beer to a bottling bucket for priming
the velvety sleekness oats deliver. Belgian SURLY BREWING and bottling, or transfer to a keg. Carbon-
and British malts usher in cascades of CO.’S BENDER CLONE ate to approximately 2 volumes.
cocoa, bitter-coffee, caramel, and hints of (5 gallons/19 L, partial mash)
vanilla and cream.” Bender is also the base OG = 1.057 FG = 1.013 Tips for Success:
beer for Surly’s popular Coffee Bender (also IBU = 43 SRM = 27 ABV = 6% There are times when substituting one
available year-round), which is brewed with grain for another based on availability,
locally-roasted, cold-pressed Guatemalan Ingredients national origin, or even SRM, is a perfectly
coffee. Surly Bender has been rated 97 by 4.5 lbs. (2 kg) golden light liquid acceptable practice. This beer isn’t one of
ratebeer.com and 92 by beeradvocate.com. malt extract those times. Bender relies to a significant
1 lb. (0.45 kg) 2-row British pale malt degree on the use of British (note the
Ingredients 2 lbs. (0.9 kg) Belgian aromatic malt British medium crystal) and Belgian (note
7.5 lbs. (3.4 kg) 2-row British pale malt 0.75 lb. (0.34 kg) British medium crystal the aromatic and Special B®) malts to de-
2 lbs. (0.9 kg) Belgian aromatic malt malt (55 °L) velop its unique malt characteristics and
0.75 lb. (0.34 kg) British medium 0.75 lb. (0.34 kg) Belgian Special B® set off the floral and earthy notes of the
crystal malt (55 °L) malt (135 °L) king of aroma hops (note that large and
0.75 lb. (0.34 kg) Belgian Special B® 0.63 lb. (0.29 kg) Simpsons Golden Naked late Willamette addition). This recipe is a
malt (135 °L) OatsTM (10 °L) significant determinant of success for this
0.63 lb. (0.28 kg) Simpsons Golden Naked 4 oz. (113 g) British chocolate malt beer — don’t stray too far on this one.
OatsTM (10 °L) (425 °L) Golden Naked Oats™ is a huskless
4 oz. (113 g) British chocolate malt 1.25 AAU Willamette hops (first wort hop) oat crystal malt from Simpsons Malt that
(425 °L) (0.25 oz./7 g at 5% alpha acids) is added for a subtle, nutty flavor that
1.25 AAU Willamette hops (first wort hop) 10.5 AAU Columbus hops (60 min.) adds a smooth oat-y mouthfeel and a
(0.25 oz./7 g at 5% alpha acids) (0.75 oz./21 g at 13% alpha acids) creamy head to your beer. Because they
10.5 AAU Columbus hops (60 min.) 2.5 oz. (71 g) Willamette hops (0 min.) are a “crystal” malt, they have been gently
(0.75 oz./21 g at 13% alpha acids) Wyeast 1335 (British Ale II) or White Labs cooked during the malting process, which
2.5 oz. (71 g) Willamette hops (0 min.) WLP022 (Essex Ale) yeast initiates enzymatic conversion of the
3
Wyeast 1335 (British Ale II) or White Labs ⁄4 cup corn sugar (if priming) starch into fermentable sugars. Thus they
WLP022 (Essex Ale) yeast do not need to be mashed (extract brew-
3
⁄4 cup corn sugar (if priming) Step by Step ers can steep them).
Bring 2 gallons (7.6 L) of water to
Step by Step approximately 165 °F (74 °C) to stabilize — Josh Weikert
Mill the grains and mix with 3.5 gallons the mash at 152 °F (67 °C). Add the
(13.2 L) of 165 °F (74 °C) of strike water milled grains in grain bags to the brew-
to reach a mash temperature of 152 °F pot to mash for 60 minutes. Remove the
(67 °C). Hold this temperature for 60 grain bags, and wash the grains with 1
minutes. Vorlauf until your runnings are gallon (4 L) of hot water. Top off to 5.6
clear, and add the Willamette first wort gallons (21.2 L) with water. Remove the
hops to the kettle. Sparge the grains with brewpot from the heat and add the liquid
4 gallons (15 L) of water and top up as extract while stirring, and stir until com-
Founded:

necessary to obtain 6 gallons (23 L) of pletely dissolved. Add the Willamette first
wort hops addition, put your pot back on
2005

wort. Boil the wort for 60 minutes, adding

the Columbus hops at the beginning of the heat and bring the wort to a boil. Boil
the boil, and then the second Willamette for 60 minutes, adding the Columbus
addition at the end. hops at the beginning of the boil, and
After the boil, turn off the heat and then at the second Willamette addition
chill the wort rapidly to slightly below at the end.

68 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

2006 Ninkasi Brewing Company was opened by Nikos Ridge and Jamie Floyd in 2006
in an old German Restaurant in Springfield, Oregon. Both founders knew they wanted to do
things differently — within the beer industry and in the local community. In a time when the
industry landscape was home to male-centric brands, Nikos and Jamie strived for a company
that represented what beer meant to them — a source of community and the root of human
existence. And so, Ninkasi — the Sumerian goddess of fermentation — was selected as the
name. Believe in the Goddess! Ninkasi has expanded four times since that first brewery, and
now the Eugene, Oregon based brewery is the 36th largest in the US based on sales volume
in 2014.

NINKASI BREWING boil there should be 5.5 gallons (21 L) from the burner and slowly add all of the

NINKASI BREWING COMPNAY

CO.’S VANILLA OATIS wort left in your kettle. dried malt extract, stirring to dissolve. Re-
OATMEAL STOUT Chill the wort rapidly, and pitch the turn to a boil, then add 1 oz. (28 g) of
(5 gallons/19 L, all-grain) yeast when the temperature of the wort Nugget hops and boil for 60 minutes.
OG = 1.072 FG = 1.019 is less than 75 °F (24 °C), and allow to With 30 minutes left in your boil add 1⁄2
IBU = 50 SRM = 39 ABV = 7% cool to 68 °F (20 °C) for fermenting. Add tsp. Irish moss and 0.75 oz. (21 g) more of
the 2 vanilla beans to the fermenter after Nugget hops.
Ninkasi describes Vanilla Oatis Oatmeal slicing one side of the bean open to ex- At the end of the boil turn off the
Stout as, “Characterized by a roasted front pose the inside of the vanilla bean heat, add all of the liquid malt extract,
flavor, smooth rich oats, a touch of choco- (called butterflying the bean). and stir until all of the malt is dissolved.
late flavor, and a rich vanilla complexity im- When the primary fermentation is Strain the hot wort into a fermenter filled
parted by whole vanilla beans. To achieve complete, wait about three more days for with approximately 2.5 gallons (9.5 L) of
this higher level of decadence, we added in a diacetyl rest, and then bottle or keg cold water and top off to the 5.5 gallon
whole vanilla beans to the final stage of your beer. transfer the beer to a bottling (21 L) mark. Pitch your yeast when the
conditioning — the same process we use to bucket for priming and bottling, or trans- temperature of the beer is less than
dry hop a beer. It is bigger than a tradi- fer to a keg. Carbonate to approximately 78 °F (26 °C), and allow it to cool to
tional stout with more alcohol, body and a 2 to 2.5 volumes. 68 °F (20 °C) for fermenting. Add the
touch more bitterness to keep it balanced.” 2 vanilla beans to your fermenter after
NINKASI BREWING slicing one side of the bean open to ex-
Ingredients CO.’S VANILLA OATIS pose the inside of the vanilla bean
13 lbs. (5.9 kg) 2-row pale malt OATMEAL STOUT (called butterflying the bean).
1 lb. (0.45 kg) crystal malt (5 gallons/19 L, extract with grains) When the primary fermentation is
(135-165 °L) OG = 1.072 FG = 1.019 complete, wait about three more days for
1 lb. (0.45 kg) chocolate malt IBU = 50 SRM = 39 ABV = 7% a diacetyl rest, and then bottle or keg
(350 °L) your beer. transfer the beer to a bottling
1 lb. (0.45 kg) flaked oats Ingredients bucket for priming and bottling, or trans-
12 oz. (0.34 kg) vienna malt 6.6 lbs. (3.0 kg) pale liquid malt fer to a keg. Carbonate to approximately
6 oz. (170 g) roasted black barley extract 2 to 2.5 volumes.
4 oz. (113 g) rice hulls 1.5 lbs. (0.68 kg) extra light dried
2 vanilla beans (added during malt extract Tips for Success:
fermentation) 1 lb. (0.45 kg) crystal malt Oats contain a lot of large beta-glucan
9.8 AAU Nugget leaf hops (60 min.) (135–165 °L) gums from undegraded cell walls and
(0.75 oz./21 g at 13% alpha acids) 1 lb. (0.45 kg) chocolate malt contain a lot of undegraded proteins.
9.8 AAU Nugget leaf hops (30 min.) (350 °L) This is great for adding mouthfeel, but
(0.75 oz./21 g at 13% alpha acids) 1 lb. (0.45 kg) flaked oats not so great in the mash — hence the ad-
1
⁄2 tsp. Irish moss (30 min.) 12 oz. (0.34 kg) vienna malt dition of rice hulls in the all-grain recipe
Wyeast 1968 (London ESB) or White Labs 6 oz. (170 g) roasted black barley to prevent clumping and sticking. Don’t
WLP002 (English Ale) or Lallemand 2 vanilla beans (added during be shy about adding the rice hulls as
Windsor yeast fermentation) they are flavorless and will not affect
3
⁄4 cup of corn sugar (if priming) 13 AAU Nugget leaf hops (60 min.) your finished beer. For more about
(1 oz./28 g at 13% alpha acids) building mouthfeel, check out
Step by Step 9.8 AAU Nugget leaf hops (30 min.) http://byo.com/story89
This is a single step infusion mash. Mix (0.75 oz./21 g at 13% alpha acids)
1
the crushed grains with 5.5 gallons (21 L) ⁄2 tsp. Irish moss (30 min.) — Steve Bader
of water at 163 °F (73 °C), stabilizing at Wyeast 1968 (London ESB) or White Labs
152 °F (67 °C) for 60 minutes until con- WLP002 (English Ale) or Lallemand
version is complete. Raise the tempera- Windsor yeast
3
ture of mash to 168 °F (76 °C) with ⁄4 cup of corn sugar (if priming)
approximately 3.1 gallons (11.7 L) of
200 °F (93 °C) water, and then collect 7 Step by Step
Founded:

gallons (26.5 L) of wort to begin your 60 Steep the crushed malted grain in 3 gal-
2006

minute boil. lons (11.4 L) of 150–160 °F (66–71 °C)

When wort comes to a boil add 0.75 water for 30 minutes, stirring the grain
oz. (21 g) of Nugget hops and boil for 60 just prior to removing. Remove the grain
minutes. With 30 minutes left in your boil from the hot water with a strainer (don’t
add 1⁄2 tsp. Irish moss and 0.75 oz. (21 g) squeeze the bag), then bring wort to a
more of Nugget hops. At the end of the boil. When boiling starts, remove pot

BYO.COM SEPTEM BER 2015 69

 2007 “Keep Beer Curious.” These three words close Right Brain Brewery Founder and
Brewmaster Russell Springsteen’s emails. For a brewery that creates such unexpected delights
as Asparagus Spear Beer, Cucumber Basil Saison, and Apple Pie Whole Amber Ale (made with
whole pies—crust and all), it’s a fitting slogan. “If you can cook it, we can brew it,” the quirky
Springsteen says. Springsteen started his Traverse City, Michigan brewery in 2007 “after 15
years of planning and saving.” His commercial brewing start began earlier with the now-de-
funct Traverse Brewing Company, though it was short-lived. Springsteen eventually opened
Right Brain in the heart of downtown. Citing “overwhelming growth,” Right Brain has moved
on from that location and has since relocated to a bigger space at the edge of town.

RIGHT BRAIN starter (see “Tips for Success,” right) but starter (see “Tips for Success,” below) but
BREWERY’S you can also just pitch direct if using you can also just pitch direct if using
BLACK “EYE” PA fresh yeast. Dry hop with Simcoe® pellets fresh yeast. Dry hop with Simcoe® pellets
after primary fermentation is complete. after primary fermentation is complete.
(5 gallons/19 L, all-grain)
Wait 3–5 days then transfer the beer to a Wait 3–5 days then transfer the beer to a
OG = 1.058 FG = 1.013
RIGHT BRAIN BREWERY

bottling bucket for priming and bottling, bottling bucket for priming and bottling,
IBU = 55 SRM = 31 ABV = 6.2%
or transfer to a keg. Carbonate to approxi- or transfer to a keg. Carbonate to approxi-
mately 2 volumes. mately 2 volumes.
Right Brain’s Black “Eye” PA is a traditional
American IPA darkened with toasted malts
RIGHT BRAIN Tips for Success:
that add chocolate notes to a classic hoppy
BREWERY’S Pitching your yeast with a yeast starter, if
brew. Right Brain’s offering was an early pi-
BLACK “EYE” PA you don’t already know how to do it, is
oneer of this now-popular take on IPA. “We
(5 gallons/19 L, easy. Basically you’re going to make a
might have been ahead of our time with
extract with grains) small batch of wort a day ahead of brew
this style,” Springsteen surmises, noting that
OG = 1.058 FG = 1.013 day and add your yeast to it to increase
sales outside the brewery were meager.
IBU = 55 SRM = 31 ABV = 6.2% the cell count. Wyeast, on their website
Those days have passed! Right Brain regu-
larly rotates their on-tap offerings, so be (https://www.wyeastlab.com/hb_makinga
sure to check their website before visiting if
Ingredients starter.cfm), has a very simple recipe and
5.75 lbs. (2.6 kg) extra light dried malt process to follow:
you’re hoping for a pint of Black “Eye” PA.
extract
13.7 oz. (388 g) Briess Midnight Wheat “Ingredients:
Ingredients malt 0.5 cup dried malt extract (100 g, 3.5 oz.)
10.75 lbs. (5.4 kg) 2-row pale malt 11.4 oz. (323 g) crystal malt (45 °L) ½ tsp. Wyeast Nutrient
13.7 oz. (388 g) Briess Midnight 11.1 AAU Summit™ hops (60 min.) 1 qt. (1 L) H2O
Wheat malt (0.78 oz./22 g at 14.2% alpha acids) Mix DME, nutrient, and water.
11.4 oz. (323 g) crystal malt (45 °L) 8.4 AAU Simcoe® hops (30 min.) Boil 20 minutes to sterilize.
4.6 oz. (130 g) flaked oats (0.68 oz./19 g at 12.3% alpha acids)
14 AAU Summit™ hops (60 min.) 3.6 AAU Summit™ hops (15 min.) Step by step:
(0.78 oz./22 g at 14.2% alpha acids) (0.25 oz./7 g at 14.2% alpha acids) Pour into a sanitized flask or jar with
8.5 AAU Simcoe® hops (30 min.) 0.78 oz. (22 g) Simcoe® hops (0 min.) loose lid or foil. Allow to cool to 70 °F
(0.68 oz./19 g at 12.3% alpha acids) 1.28 oz. (36 g) Simcoe® hops (dry hop) (27 °C). Shake well and add yeast culture.”
14 AAU Summit™ hops (15 min.) White Labs WLP001 (California Ale) or
(0.25 oz./7 g at 14.2% alpha acids) Wyeast 1056 (American Ale) or Keep your yeast starter in a place where
0.78 oz. (22 g) Simcoe® hops (0 min.) Safale US-05 yeast you can maintain a consistent tempera-
1.28 oz. (36 g) Simcoe® hops (dry hop) 3
⁄4 cup corn sugar (if priming) ture, and agitate the container frequently.
White Labs WLP001 (California Ale) or
Wyeast 1056 (American Ale) or Safale Many homebrewers use a stir plate to do
Step by Step this, which utilizes a magnet to con-
US-05 yeast Steep crushed malted grain in 3 gallons
3
⁄4 cup corn sugar (if priming) stantly stir your starter. Check out this
(11.3 L) of 150–160 °F (66–71 °C) water link for building your own stir plate
for 20 minutes, stirring the grain just from either an old cigar box or an old
Step by Step prior to removing. Remove the grain from
computer hard drive:
This is a single step infusion mash. Mix the hot water with a strainer, then wash
http://byo.com/story398
the crushed grains with 4 gallons (15.1 L) the grains with 1 gallon (4 L) hot water.
of water at 162 °F (72 °C), stabilizing at Bring wort to a boil. When boiling starts,
151 °F (66 °C) for 60 minutes. Raise — Glenn BurnSilver
remove pot from burner and slowly add
the temperature of the mash to 168 °F all of the dried malt extract malt extract,
(76 °C) and begin to lauter. Collect 6.5 stirring to dissolve.
gallons (24.6 L) of wort to begin your Return to a boil, then begin adding
60-minute boil. the hops. Add the first charge of Sum-
Add the first charge of Summit™ hops mit™ hops at the start of the boil, the
at the start of the boil, the first Simcoe® first Simcoe® hops at 30 minutes remain-
hops at 30 minutes remaining, the sec- ing, the second Summit™ addition with
Founded:

ond Summit™ addition with 15 minutes 15 minutes remaining in the boil. Add the
2007

remaining in the boil. Add the final hop final hop addition just after turning off
addition just after turning off the heat. the heat.
After the boil is complete, rapidly chill After the boil is complete, rapidly chill
your wort to 68 °F (20 °C) for fermenting, your wort to 68 °F (20 °C) for fermenting,
aerate the wort well, then pitch the yeast. aerate the wort well, then pitch the yeast.
Right Brain recommends making a yeast Right Brain recommends making a yeast

70 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

2008 Founded in 2008 in Placentia, California by Patrick Rue, The Bruery (which takes
its unique moniker from founder Patrick Rue’s family surname) started out with a mission to
mix innovation with Belgian tradition in their beers. Director of Marketing Benjamin Weiss
recollects, “In the beginning, we were basically all just homebrewers with a giant system to
work with. The majority of Patrick’s brewing knowledge came from his 10-gallon (38-L) home-
brew system. and while our direct fire boil kettle and 100% manual mash tun were similar to
the tools we all play with in our backyards, there was definitely some tweaking to do on our
recipes that would work on the small scale, but cause some severe issues on the larger
scale.” These days The Bruery turns out around 2,500 barrels of beer annually from their 15-
barrel brewhouse. Follow their blog at http://www.thebruery.com/blog/.

THE BRUERY’S tioning with Brett will likely take it higher (we used Special Roast in 2008, but April
TERREUX SAISON over time, use sturdy bottles meant to 2009 onwards we have been using brown
RUE CLONE withstand high volumes of CO2). malt, usually between 1–2%). Explore dif-
(5 gallons/19 L, all-grain) ferent malt bills in similar percentages!
OG = 1.065 FG = 1.001 THE BRUERY’S Rye is sticky! Saison Rue is usually not a
IBU = 28 SRM = 8 ABV = 8.5% TERREUX SAISON problem beer for us, but depending on
RUE CLONE your system, rice hulls would probably be
Ingredients (5 gallons/19 L, extract only) a good idea. We tend to mash on the
7.5 lbs. (3.4 kg) Great Western 2-row OG = 1.065 FG = 1.001 more acidic side of things. Initially the
pale malt IBU = 28 SRM = 8 ABV = 8.5% sugar addition in the whirl-pool was a
3.5 lbs. (1.6 kg) Weyermann rye malt house-made inverted sugar. Since July
4.8 oz. (136 g) Bairds brown malt Ingredients 2009 we have used dextrose.
1.9 lbs. (0.86 kg) dextrose sugar (0 min.) 3 lbs. (1.36 kg) extra light dried “Knockout and fermentation temper-

THE BRUERY
9.8 AAU German Magnum hops malt extract atures have changed over time. We used
(first wort hop) (0.64 oz./18 g at 15.2% 3.3 lbs. (1.5 kg) rye liquid malt extract to start with a very cold KO (50–55
alpha acids) 1.9 lbs. (0.86 kg) dextrose sugar (0 min.) °F/10–13 °C) and let it free rise up to 85
3.9 AAU Sterling hops (0 min.) 9.8 AAU German Magnum hops °F (29 °C). The ramping up of tempera-
(0.55 oz./16 g at 7.1% alpha acids) (first wort hop) (0.64 oz./18 g at 15.2% ture during ferment (starting cold) lets
0.2 oz. (6 g) dried spearmint leaves alpha acids) our proprietary house yeast produce a
(20 min.) 3.9 AAU Sterling hops (0 min.) more interesting phenol and ester saison
1
⁄2 Whirlfloc® tablet (10 min.) (0.55 oz./16 g at 7.1% alpha acids) profile than if we were to maintain one
1
⁄2 tsp. yeast nutrients (10 min.) 0.2 oz. (6 g) dried spearmint leaves temperature during fermentation (would
White Labs WLP570 (Belgian Golden Ale) (20 min.) just taste more Belgian-y). Currently we
1
or Wyeast 1388 (Belgian Strong Ale) or ⁄2 Whirlfloc® tablet (10 min.) KO at 65 °F (18 °C) and allow to free rise
1
The Bruery’s house yeast strain (see ⁄2 tsp. yeast nutrients (10 min.) to 85 °F (29 °C).
“Tips for Success”) White Labs WLP570 (Belgian Golden Ale) “Our house yeast that we use for pri-
Your favorite strain of Brettanomyces or Wyeast 1388 (Belgian Strong Ale) or mary fermentation is proprietary, but
bruxellensis The Bruery’s house yeast strain (see could be harvested from some of our
7
⁄8 cup corn sugar (if priming) “Tips for Success”) other bottles (fresh Trade Winds or Jar-
Your favorite strain of Brettanomyces dinier or Mischief would be good places
Step by Step bruxellensis to start). White Labs WLP570 is probably
7
Mill the grains and dough-in, targeting a ⁄8 cup corn sugar (if priming) the closest commercial example, but will
mash of around 1.3 quarts of water to probably behave differently. You can ex-
1 pound of grain and a temperature of Step by Step periment with adding Lactobacillus (we
150 °F (66 °C). Hold the mash at 150 °F Add 6 gallons (23 L) of water to your ket- are experimenting with this with our new
(66 °C) until enzymatic conversion is tle and start to bring to a boil. When Terreux Sour/Farmhouse Brand). Personal
complete. Sparge slowly with 170 °F the temperature reaches about 180 °F preference on yeast supplier of Brett Brux
(77 °C) water, collecting wort until the (82 °C), add the first wort hops. When the used at packaging. Experiment with
pre-boil kettle volume is 6 gallons (23 L). water comes to a boil, remove from the other/multiple varieties of Brett. Target
Add first wort hops towards the begin- heat and add the dried and liquid malt CO2 at release is 2.8 volumes, but as it
ning of the lauter. extracts, and stir thoroughly to dissolve ages it keeps picking up carbonation
Boil time is 60 minutes, adding the the extract completely. You do not want (well above 3 volumes). Use appropriately
mint with 20 minutes left in the boil. Add to feel liquid extract at the bottom of the thick glass if bottling!
Whirlfloc® and yeast nutrient with 10 kettle when stirring with your spoon. Turn “The mint addition is inspired by
minutes left in the boil. At flameout, start the heat back on and bring to a boil. The several different mildly spiced traditional
a whirlpool and add the whirlpool hops remaining boil and fermentation sched- Belgian saisons (including beers from
and dextrose. Chill the wort to 65 °F ule is the same as the all-grain recipe. Brasserie Vapeur). We also use the mint
(18 °C) and aerate thoroughly. Pitch rate as a self check mechanism to ensure that
is 750,000 cells per mL per degree Plato. Tips for Success: we do not release Saison Rue too early.
Approximately 2 packages of liquid yeast. The Bruery’s Experimental Brewer An- Patrick likes to say that if you can still
taste mint over the Brett, then it is not
Founded:

Allow the fermentation to raise the over- drew Bell states, “Saison Rue is one of the
all fermentation temperature to 85 °F first beers we ever produced. It was batch ready to release. We usually bottle condi-
2008

(29 °C). When time to package, pitch 4 for us (3/17/2008), and it has changed tion for 6 months prior to release. If using
2,000,000 cells per mL of Brett Brux to some over the years. It has always had fresh herbs, you would need a higher
the bottling bucket and prime to bottle mint and Brett. The malt has always been dosage rate.”
condition. Aim to carbonate the beer to a blend of 2-row, rye and a small percent-
around 2.8 volumes of CO2 (the condi- age of some sort of highly toasted malt — Dave Green

BYO.COM SEPTEM BER 2015 71

 2009 Maine Beer Co. was founded in 2009 in Portland, Maine by two homebrewing
brothers, David and Daniel Kleban. Their production and offerings have both expanded over
the years (with the brewery moving up the road to Freeport), and they now distribute several
beers throughout New England and the Mid-Atlantic. Dinner was first brewed by Dan as a
5-gallon (19-L) batch for Portland Beer Week in 2012. Lunch and Dinner are the most widely
sought after of their beers, and the most recent production run of 700 cases of Dinner sold
out in less than 24 hours. The Kleban brothers are also believers in sharing the wealth: Their
brewery’s “Do What’s Right” motto is translated into real action, as at least 1% of their gross
sales is always donated to environmental non-profits.

MAINE BEER After the boil, turn off heat and grain bags, and let drain fully. Add liquid
COMPANY’S begin a whirlpool of the hot wort. Let extract while stirring, and stir until com-
DINNER CLONE stand for 20 minutes, then chill the wort pletely dissolved. Bring the wort to a boil.
(5 gallons/19 L, all-grain) to slightly below fermentation tempera- Boil for 60 minutes, adding hops accord-
OG = 1.070 FG = 1.007 ture, about 65 °F (18 °C). There should be ing to the ingredient list.
MAINE BEER COMPANY

IBU = 92 SRM = 8 ABV = 8.2% 5.5 gallons (21 L) of wort in your kettle. After the boil, turn off heat and
Aerate the wort with pure oxygen or fil- begin a whirlpool of the hot wort. Let
Dinner is the Kleban brothers first double tered air and pitch yeast. stand for 20 minutes, then chill the wort
IPA, which they describe on their website as Ferment at 67 °F (19 °C) for seven to slightly below fermentation tempera-
dry, refreshing and a hoppy happening. “Our days. Add the dry hops and raise to ture, about 65 °F (18 °C). Top off your fer-
intention for this brew was to really amp up 72 °F (22 °C) for three more days. Once menter to 5.5 gallons (21 L). Aerate the
the hop flavor and aroma. So we dry hopped the beer reaches terminal gravity, bottle wort with pure oxygen or filtered air and
Dinner twice, with over six pounds (2.7 kg) of or keg the beer and carbonate to approxi- pitch yeast.
hops per barrel. This deep dive into hops mately 2.5 volumes. You may want to Ferment at 67 °F (19 °C) for 7
means freshness is critical, so when you get cold-crash the beer prior to packaging days. Add the dry hops and raise to
yours, only get what you’re planning to drink. to 35 °F (2 °C) for 48 hours to improve 72 °F (22 °C) for three more days. Once
No more, no less, no tucking in the back of the clarity. the beer reaches terminal gravity, bottle
the fridge.” or keg the beer and carbonate to approxi-
MAINE BEER mately 2.5 volumes. You may want to
Ingredients COMPANY’S cold-crash the beer prior to packaging
14 lbs. (6.35 kg) 2-row pale malt DINNER CLONE to 35 °F (2 °C) for 48 hours to improve
6 oz. (0.17 kg) dextrine malt (5 gallons/19 L, extract the clarity.
3 oz. (85 g) crystal malt (40 °L) with grains)
13 oz. (0.37 kg) dextrose sugar (15 min.) OG = 1.070 FG = 1.007 Tips for Success:
8.3 AAU Falconer’s Flight® hops (30 min.) IBU = 92 SRM = 8 ABV = 8.2% Maine Beer Company keeps a tight hold
(0.75 oz./21 g at 11% alpha acids) on the “official” recipe for Dinner, which is
9.8 AAU Simcoe® hops (30 min.) Ingredients only brewed in small batches and at not-
(0.75 oz./21 g at 13% alpha acids) 9 lbs. (4.1 kg) extra light liquid malt quite-regular intervals. Their website
8.3 AAU Citra® hops (5 min.) extract states that they use 6 lbs. (2.7 kgs) of dry
(0.75 oz./26 g at 11% alpha acids) 3 oz. (85 g) crystal malt (40 °L) hops per barrel of Dinner. That translates
8.3 AAU Falconer’s Flight® hops (5 min.) 1 lb. (0.45 kg) dextrose sugar (15 min.) to roughly 1 lb. (0.45 kg) of dry hops per
(0.75 oz./21 g at 11% alpha acids) 8.3 AAU Falconer’s Flight® hops (30 min.) 5 gallon (19 L) batch of beer. On a home-
9 AAU Mosaic™ hops (5 min.) (0.75 oz./21 g at 11% alpha acids) brew scale this could be detrimental to
(0.75 oz./21 g at 12% alpha acids) 9.8 AAU Simcoe® hops (30 min.) your beer. Oxidation and vegetal qualities
22 AAU Citra® hops (0 min.) (0.75 oz./21 g at 13% alpha acids) from the hops being the main causes for
(2 oz./57 g at 11% alpha acids) 8.3 AAU Citra® hops (5 min.) concern. Consensus among the BYO staff
2 oz. (57 g) Mosaic™ hops (dry hop) (0.75 oz./26 g at 11% alpha acids) was that 6 oz. (170 g) would be better on
2 oz. (57 g) Falconer’s Flight® hops 8.3 AAU Falconer’s Flight® hops (5 min.) a homebrew scale, but feel free to experi-
(dry hop) (0.75 oz./21 g at 11% alpha acids) ment by adding more. Needless to say,
2 oz. (57 g) Simcoe® hops (dry hop) 9 AAU Mosaic™ hops (5 min.) late and dry hopping is essential to Din-
Wyeast 1056 (American Ale) or White (0.75 oz./21 g at 12% alpha acids) ner’s success. Maine Beer Co. utilizes a
Labs WLP001 (California Ale) or Safale 22 AAU Citra® hops (0 min.) hop-burst type technique for Dinner, so
US-05 yeast (2 oz./57 g at 11% alpha acids) feel free to substitute your favorite hop-
3
⁄4 cup corn sugar (if priming) 2 oz. (57 g) Mosaic™ pellet hops (dry hop) burst schedule here. Also be sure to ac-
2 oz. (57 g) Falconer’s Flight® pellet hops count for any additional whirlpooling
Step by Step (dry hop) time in your process that may alter the
Mill the grains and mix with 4.8 gallons 2 oz. (57 g) Simcoe® pellet hops (dry hop) IBUs. Dry hop only after fermentation has
(18.2 L) of 160 °F (71 °C) strike water Wyeast 1056 (American Ale) or White completed. Three days with a free addi-
to reach a mash temperature of 148 °F Labs WLP001 (California Ale) or Safale tion of pellets seems sufficient to mirror
(64 °C). Hold this temperature for 60 min- US-05 yeast the hop nose on Dinner, utilize seven
Founded:

3
utes or until starch conversion is com- ⁄4 cup corn sugar (if priming) days if you are using whole leaf hops.
2009

plete. Vorlauf until your runnings are

clear. Sparge the grains with 3.6 gallons Step by Step — Josh Weikert
(11.7 L) and top up as necessary to obtain Bring 5.4 gallons (20 L) of water to ap-
6.5 gallons (25 L) of wort. Boil for 60 proximately 162 °F (72 °C) and hold
minutes, adding hops according to the in- there, and steep milled specialty grains in
gredient list. grain bags for 15 minutes. Remove the

72 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

2010 Heretic Brewing Company was founded in late 2010 in Fairfield, California, bring-
ing one of homebrewing’s most celebrated personalities into the commercial brewing world.
Jamil Zainasheff is a name that almost every homebrewer recognizes, whether from his pod-
cast, books, appearances, or column in Brew Your Own, and many felt it was only a matter of
time before he took the commercial beer plunge. Ironically, though, the man who wrote the
book (literally) on classic styles opened a brewery that eschewed traditional beer styles and
instead focuses on creating exotic and unique recipes. That “get it here” homebrew mentality
continues as well: Only about half of the brewery’s beers are distributed. For the rest, you
have to make the pilgrimage to their tap room, known as “The Confessional.”

HERETIC BREWING Let the hot wort stand for 20 minutes, Add the first Columbus hop charge with

HERETIC BREWING COMPANY

CO.’S EVIL TWIN then chill the wort to slightly below fer- 60 minutes left in the boil. Add the sec-
CLONE mentation temperature, about 65 °F ond Columbus hop addition, and the first
(5 gallons/19 L, all-grain) (18 °C). Aerate the wort with pure oxygen Citra® addition at the end of the boil.
OG = 1.064 FG = 1.014 or filtered air and pitch yeast. After the boil, turn off the heat and
IBU = 45 SRM = 17 ABV = 6.6% Ferment at 67 °F (19 °C) for 7 begin a vigorous whirlpool in your kettle.
days. Add the dry hops and raise to 72 °F Let the hot wort stand for 20 minutes,
Heretic describes Evil Twin as follows: “This (22 °C) for three more days. Add the sec- then chill the wort to slightly below
blood-red ale may not be what you might ex- ond round of dry hops for an additional fermentation temperature, about 65 °F
pect from a malty and hoppy craft beer. Evil four days (seven total days of dry hop- (18 °C). Aerate the wort with pure oxygen
Twin has a rich malt character, without being ping). Once the beer reaches terminal or filtered air and pitch yeast.
overly sweet. It has a huge hop character, gravity, bottle or keg the beer and car- Ferment at 67 °F (19 °C) for seven
without being overly bitter. It is a great ex- bonate to approximately 2.5 volumes. days. Add the dry hops and raise to 72 °F
ample of a bold, rich, balanced craft beer, You may want to cold-crash the beer (22 °C) for seven more days. Once the
without being heavy and hard to drink in prior to packaging to 35 °F (2 °C) for beer reaches terminal gravity, bottle or
quantity. Our Evil Twin is only bad because it 48 hours to improve the clarity. keg the beer and carbonate to approxi-
is too good to resist.” mately 2.5 volumes. You may want to
HERETIC BREWING cold-crash the beer prior to packaging
Ingredients CO.’S EVIL TWIN to 35 °F (2 °C) for 48 hours to improve
10.5 lbs. (4.8 kg) 2-row British pale CLONE the clarity.
ale malt (5 gallons/19 L,
1.6 lbs. (0.74 kg) crystal malt (75 °L) extract with grains) Tips for Success:
14 oz. (0.4 kg) Munich malt OG = 1.064 FG = 1.014 This beer’s recipe has undergone several
1 oz. (28 g) roasted barley IBU = 45 SRM = 17 ABV = 6.6% evolutions, from its origins as a home-
1 oz. (28 g) huskless black malt brew recipe through its development as a
4.3 AAU Columbus hops (60 min.) Ingredients commercial success for Heretic. This ver-
(0.31 oz./9 g at 14% alpha acids) 8 lbs. (3.6 kg) extra light liquid sion came directly from the desk of Chief
12.6 AAU Columbus hops (0 min.) malt extract Heretic Jamil Zainasheff. The beer relies
(0.9 oz./25 g at 14% alpha acids) 1.6 lbs. (0.74 kg) crystal malt (75 °L) on extensive flame out and dry hopping
9.9 AAU Citra® hops (0 min.) 1 oz. (28 g) roasted barley to achieve its signature hop nose, with
(0.9 oz./25 g at 11% alpha acids) 1 oz. (28 g) huskless black malt only a small bittering addition 30 min-
0.8 oz. (23g) Citra® hops 4.3 AAU Columbus hops (60 min.) utes into its 90-minute boil. It even
(dry hop, 7 days) (0.31 oz./9 g at 14% alpha acids) makes use of a second dry hopping round,
0.8 oz. (23g) Columbus hops 12.6 AAU Columbus hops (0 min.) receiving one last blast of Citra®.
(dry hop, 7 days) (0.9 oz./25 g at 14% alpha acids) Before Jamil went pro, he wrote
0.9 oz. (25g) Citra® hops 9.9 AAU Citra® hops (0 min.) for Brew Your Own in his “Style Profile”
(dry hop, 4 days) (0.9 oz./25 g at 11% alpha acids) column about brewing American amber
White Labs WLP001 (California Ale) or 0.8 oz. (23g) Citra® hops (red) ale (including some early iterations
Wyeast 1056 (American Ale) or Safale (dry hop, 7 days) of what may have become Evil Twin).
US-05 yeast 0.8 oz. (23g) Columbus hops Check out his column from back then by
3
⁄4 cup corn sugar (if priming) (dry hop, 7 days) visiting http://byo.com/story126. Also,
0.9 oz. (25g) Citra® hops check out Jamil’s blog for BYO from the
Step by Step (dry hop, 4 days) years when Heretic was first starting out:
Mill the grains and mix with 4.1 gallons White Labs WLP001 (California Ale) or https://byo.com/blogs/homebrew-to-pro-
(15.5 L) of 165 °F (74 °C) strike water Wyeast 1056 (American Ale) or Safale brewer
to reach a mash temperature of 153 °F US-05 yeast
3
(67 °C). Hold this temperature for 60 ⁄4 cup corn sugar (if priming) — Josh Weikert
minutes. Vorlauf until your runnings are
clear. Sparge the grains with 2.8 gallons Step by Step
(10.6 L) and top up as necessary to obtain Bring 5.6 gallons (21 L) of water to ap-
Founded:

6 gallons (23 L) of wort. Boil for 90 min- proximately 162 °F (72 °C) and hold
utes. Add the first Columbus hop charge there, and steep milled specialty grains
2010

with 60 minutes left in the boil. Add the in grain bags for 15 minutes. Remove the
second Columbus hop addition, and the grain bags, and let the bag drain fully.
first Citra® addition at the end of the Add the liquid malt extract while stirring,
boil. After the boil, turn off heat and and stir until completely dissolved. Bring
begin a vigorous whirlpool in your kettle. the wort to a boil. Boil for 90 minutes.

BYO.COM SEPTEM BER 2015 73

 2011 Anchorage Brewer and Founder Gabe Fletcher has helped elevate the world of beer,
bringing several techniques utilized in the winemaking world over to the beer world. Founded
in 2011 in Anchorage, Alaska, all of Anchorage Brewing Co.’s beers are primary fermented in
large oak foudres, made popular in France’s Rhône Valley, and each are equipped with spe-
cialized temperature control. Gabe and crew have at this point acquired a dozen foudres, rang-
ing up to 110 barrels in size! After primary fermentation is complete, the beer is then
transferred to smaller oak barrels where specialty strains of Brett can be pitched.

ANCHORAGE alternatives. First, you can try to soak oak and place in 6 gallons (23 L) water in
BREWING CO.’S staves or cubes for several weeks in a your kettle. Heat until temperature
LOVE BUZZ CLONE sealed bottle of Pinot Noir (warning: the reaches 170 °F (77 °C), then remove the
ANCHORAGE BREWING CO.

(5 gallons/19 L, all-grain) resulting wine will probably taste more grain bag and add the first wort hops.
OG = 1.057 FG = 0.997 like plywood than wine). Or you can boil When the water comes to a boil, remove
IBU = 40 SRM = 8 ABV = 8% the oak then add that along with several from heat and add the dried malt extract
ounces of Pinot Noir directly to the beer. and stir thoroughly to dissolve the ex-
Ingredients Age until the oak presence is detectable, tract completely. You want to make sure
7.5 lbs. (3.4 kg) Pilsner malt but you don’t want it to overwhelm the all the extract is dissolved. Turn the heat
3.5 lbs. (1.6 kg) wheat malt beer. Try to taste once a week until this back on and bring to a boil. Boil time is
12 oz. (0.34 kg) crystal malt (60 °L) nuance is achieved. At that point, rack the 60 minutes. Add flameout hops and spic-
1.3 AAU Simcoe® hops (first wort hop) beer off the oak and add your dry hops. ing then start a whirlpool. Whirlpool for
(0.1 oz./3 g at 13.2% alpha acids) Dry hop for 1–3 weeks, then either bottle at least 1 minute then let settle. After 30
13.2 AAU Simcoe® hops (0 min.) or keg. Aim to carbonate the beer to minutes, chill the wort to 70 °F (18 °C)
(1 oz./28 g at 13.2% alpha acids) around 2.8 volumes of CO2. If your Love and aerate thoroughly. The fermentation
11.7 AAU Citra® hops (0 min.) Buzz clone was aging for more than 3 and aging instructions can be found in
(1 oz./28 g at 11.7% alpha acids) months and you plan on bottle condition- the all-grain recipe.
3 oz. (85 g) Citra® hops (dry hop) ing, we recommend pitching either a neu-
1 oz. (28 g) fresh rose hips (0 min.) tral wine yeast or brewer’s yeast such as Tips for Success:
0.5 oz. (14 g) fresh orange peel (0 min.) Lallemand’s CBC-1. Unless you invest in oak barrels and don’t
0.1 oz. (3 g) freshly ground mind transferring the beer back and forth,
peppercorn (0 min.) ANCHORAGE the nuances of Love Buzz are going to be
2 oz. (57 g) medium toast oak staves or BREWING CO.’S difficult to achieve at home. You could try
oak cubes (French oak preferred) LOVE BUZZ CLONE to add the oak when you pitch the saison
White Labs WLP568 (Belgian Style Saison (5 gallons/19 L, extract yeast instead of at the time of pitching
Ale Yeast Blend) or The Yeast Bay with grains) the Brett B, since this may better simulate
Saison Blend yeast OG = 1.057 FG = 0.997 the oak-barrel fermentation that Love
Your favorite strain of Brettanomyces IBU = 40 SRM = 8 ABV = 8% Buzz undergoes. But this may be a chal-
bruxellensis yeast lenge if you need to transfer the beer
Neutral wine yeast or Lallemand Ingredients into another vessel for secondary fermen-
CBC-1 yeast (if priming) 4 lbs. (1.8 kg) wheat dried malt extract tation. A conical fermenter allowing for a
7
⁄8 cup corn sugar (if priming) 2 lbs. (0.91 kg) Pilsen dried malt extract yeast dump would be helpful in this situ-
8 oz. (0.23 kg) crystal malt (60 °L) ation. Otherwise, save the oak for second-
Step by Step 1.3 AAU Simcoe® hops (first wort hop) ary fermentation. Also if you are having
Mill the grains and dough-in, targeting (0.1 oz./3 g at 13.2% alpha acids) trouble acquiring the suggested saison
a mash of around 1.3 quarts of water to 13.2 AAU Simcoe® hops (0 min.) blends, you can try making your own
1 pound of grain (2.7 L/kg) and a temper- (1 oz./28 g at 13.2% alpha acids) blend based on the strains more widely
ature of 150 °F (66 °C). Hold the mash at 11.7 AAU Citra® hops (0 min.) available. There are several strains now
150 °F (66 °C) until enzymatic conversion (1 oz./28 g at 11.7% alpha acids) commercially available of Brettanomyces
is complete. Sparge slowly with 170 °F 3 oz. (85 g) Citra® hops (dry hop) bruxellensis. Finding the strain that is
(77 °C) water, collecting wort until the 1 oz. (28 g) fresh rose hips (0 min.) most appealing to you would be ideal.
pre-boil kettle volume is 6 gallons (23 L). 0.5 oz. (14 g) fresh orange peel (0 min.) You could utilize dregs of a favorite beer,
Add the first wort hops early in the 0.1 oz. (3 g) freshly ground peppercorn but Gabe states that Anchorage Brewing
sparge phase. Boil time is 60 minutes. (0 min.) Co. pitches a neutral wine yeast strain at
Add flameout hops and spicing then start 2 oz. (57 g) medium toast oak staves or the time of bottling, so using the dregs
a whirlpool. Whirlpool for at least at oak cubes (French oak preferred) from a bottle of their beer most likely
minute then let settle. After 30 minutes, White Labs WLP568 (Belgian Style Saison will not get you the results you are after.
chill the wort to 70 °F (18 °C) and aerate Ale Yeast Blend) or The Yeast Bay This recipe calls for fresh rose hips.
thoroughly. After 3 days, allow the fer- Saison Blend yeast We would recommend that you first
mentation temperature to raise up to Your favorite strain of Brettanomyces smash the fruit, then freeze the rose hips
Founded:

83 °F (29 °C). After primary fermentation bruxellensis yeast in order to help open the fruit up. If fresh
is complete, transfer to a long term aging Neutral wine yeast or Lallemand rose hip is not available, dried rose hips
2011

vessel and pitch your Brettanomyces brux- CBC-1 yeast (if priming) can be substituted. Cut the quantity by 1⁄4
7
ellensis yeast. Anchorage Brewing Co. ⁄8 cup corn sugar (if priming) if you plan to use dried rose hips.
ages Love Buzz for eight months in
French oak barrels that previously con- Step by Step - Dave Green
tained Pinot Noir wine. There are several Place your crushed grains in a grain bag

74 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

2012 Founder/Brewer Jean-Claude Tetreault and his wife Esther started Trillium Brewing
Co. in Boston, Massachusetts in 2012 and now only three years later are already in the works
to get a second brewery up and running, much to the joy of their loyal Boston-based fans. If
you’ve never had their hop-forward beers, just imagine sticking your nose in a large bag of
fresh Citra® or Galaxy or Mosaic™ or El Dorado® or . . . well you get the picture. The hop aro-
mas are pretty staggering. If you are in the Boston area, Trillium is a must-stop. In the mean-
time, we hope this recipe will hold you over.

TRILLIUM BREWING for five days. menter and let the beer sit on the hops
CO.’S FORT POINT Bottle with priming sugar or keg and for five days.
PALE ALE CLONE force carbonate to 2.4 volumes CO2. Bottle with priming sugar or keg and
(5 gallons/19 L, all-grain) force carbonate to 2.4 volumes CO2.
OG = 1.060 FG = 1.013 TRILLIUM BREWING

TRILLIUM BREWING CO.

IBU = 45 SRM = 5 ABV = 6.6% CO.’S FORT POINT Tips for Success:
PALE ALE CLONE Trillium Head Brewer JC Tetreault sug-
Trillium’s website describes this beer as, “Lay- (5 gallons/19 L, extract gests building a water profile for this
ers of hops-derived aromas and flavors of cit- with grains) beer starting with soft water. “Supple-
rus zest and tropical fruit rest on a pleasing OG = 1.060 FG = 1.013 ment the mash with gypsum and calcium
malt backbone. Dangerously drinkable with IBU = 45 SRM = 6 ABV = 6.6% chloride to about a 2:1 ratio. This ensures
a dry finish and soft mouthfeel from wheat. sufficiently assertive hop character but
Our year round hoppy pale ale culminates in Ingredients still provides a softer finish.” I think
a restrained bitterness and dry finish.” 6.6 lbs. (3 kg) golden liquid malt extract maybe a 100:50 ppm ratio would be a
1 lb. (0.45 kg) wheat dried malt extract good starting point and you can adjust
Ingredients 4 oz. (113 g) dextrine malt from there.
10 lbs. (4.3 kg) 2-row pale malt 4 oz. (113 g) British pale crystal Handling the post fermentation beer
1.5 lbs. (0.68 kg) wheat malt malt (22 °L) with the utmost care to avoid introducing
12 oz. (0.34 kg) dextrine malt 3.5 AAU Columbus hops (60 min.) oxygen in any form is key in retaining
4 oz. (113 g) British pale crystal (0.25 oz./7 g at 14% alpha acids) those precious hop oils that Trillium
malt (22 °L) 10.5 AAU Columbus hops (10 min.) Brewing Co. has become known for. JC
3.5 AAU Columbus hops (60 min.) (0.75 oz./21 g at 14% alpha acids) adds his dry hops while primary fermen-
(0.25 oz./7 g at 14% alpha acids) 2 oz. (57 g) Columbus hops (hop stand) tation is nearing completion, “in order to
10.5 AAU Columbus hops (10 min.) 4 oz. (113 g) Citra® hops (dry hop) ensure good aromatic pre-cursor biocon-
(0.75 oz./21 g at 14% alpha acids) 1 oz. (28 g) Columbus hops (dry hop) version. Ideally, dry hop in a keg under a
2 oz. (57 g) Columbus hops (hop stand) 1 tsp. Irish moss (10 min.) little head pressure to avoid blowing off
4 oz. (113 g) Citra® hops (dry hop) White Labs WLP007 (Dry English Ale) aromatics with the escaping carbonation.
1 oz. (28 g) Columbus hops (dry hop) or Wyeast 1098 (British Ale) or We strongly recommend force carbonat-
1
⁄2 Whirlfloc® tablet (10 min.) Gigayeast GY054 (Vermont IPA) yeast ing hop forward beers. Purge the keg with
3
White Labs WLP007 (Dry English Ale) or ⁄4 cups corn sugar (if priming) CO2 and add the dry hops in a fine mesh
Wyeast 1098 (British Ale) or Gigayeast bag along with some sanitized stainless
GY054 (Vermont IPA) yeast Step by Step weights or glass marbles. Tie the fine
3
⁄4 cups corn sugar (if priming) Place the crushed malt in a muslin bag. mesh bag to the lid with some teflon
Steep the grains in 1 gallon (4 L) water at floss (ie. Glide) to suspend the hops off
Step by Step 160 °F (71 °C) for 20 minutes. Remove the bottom of the keg.” Beware of “beer
Crush the malt and add to 4 gallons the grain bag and wash with 2 qts. (2 L) volcanoes” when adding hops to the pri-
(15 L) strike water to achieve a stable of hot water. Top off the kettle to 5 gal- mary fermenter before terminal gravity, as
mash temperature at 150 °F (65.5 °C) lons (19 L) and heat up to boil. As soon as the hops can create a nucleation point to
until enzymatic conversion is complete. the water begins to boil, remove the brew release dissolved CO2, creating a volcano
Sparge slowly with 170 °F (77 °C) water, pot from the heat and stir in the dried effect on the beer, which can lead to a
collecting wort until the pre-boil kettle and liquid malt extracts. Stir until all the significant amount of beer loss and a
volume is 6 gallons (23 L). extract is dissolved then return the wort giant mess.
Boil the wort for 60 minutes, adding to a boil. JC is also well known for having hop
the first hop addition after the wort Boil the wort for 60 minutes, adding variations on base beer recipes. Don’t be
comes to a boil and a second hop addi- the first hop addition after the wort afraid to substitute out Citra® in the dry
tion with 10 minutes left in the boil. comes to a boil and a second hop addi- hop for Mosaic™, Galaxy, or El Dorado®.
After the boil is finished, cool the tion with 10 minutes left in the boil. He will also at times double dry hop his
wort down to 180 °F (82 °C) and then After the boil is finished, cool the beers, so splitting the dry hops may help
add the hop stand addition. Stir the wort, wort down to 180 °F (82 °C) and then add a new dimension.
then let settle for 30 minutes before add the hop stand addition. Stir the wort,
Founded:

chilling the wort down to yeast pitching then let settle for 30 minutes before - Dave Green
temperature. Now transfer to the fer- chilling the wort down to yeast pitching
2012

menter and pitch the yeast. temperature. Now transfer to the fer-
Ferment at 68 °F (20 °C). As the menter and pitch the yeast.
kräusen begins to fall, typically day Ferment at 68 °F (20 °C). As the
four or five, add the dry hops to the fer- kräusen begins to fall, typically day
menter and let the beer sit on the hops four or five, add the dry hops to the fer-

BYO.COM SEPTEM BER 2015 75

 2013 Bluejacket was founded in 2013, and Beer Director Greg Engert and Head Brewer
Josh Chapman have always had a flavor-first attitude towards beer. Their method is to
use traditional techniques in seasonally-inspired, ingredient-driven beers that allow for ex-
perimentation and innovation. Visitors to The Arsenal, their home restaurant and brewery in
Washington, DC, can sample from a wide range of twenty Bluejacket beers and five casks, all
in an historic building that was once part of the Washington Navy Yard’s ship and munitions
manufacturing complex.

BLUEJACKET’S temperature, about 65 °F (18 °C). Aerate (23 L) in your brew kettle. Add the liquid
MEXICAN RADIO the wort with pure oxygen or filtered air malt extract while stirring, and stir until
CLONE and pitch yeast. completely dissolved. Bring the wort to a
(5 gallons/19 L, all-grain) Ferment at 68 °F (20 °C) for 7 days, boil. Boil for 60 minutes, adding hops, lac-
OG = 1.076 FG = 1.023 then drop the temperature to 60 °F tose sugar and cinnamon sticks according
IBU = 32 SRM = 46 ABV = 7.4% (16 °C) for 24 hours. Add the cocoa to the ingredient list.
nibs, ancho peppers, and vanilla beans, After the boil, turn off the heat and
Named for the 1982 Wall of Voodoo song of and age for 5–7 days. Crash the beer to chill the wort to slightly below fermenta-
the same name, Bluejacket’s mole-inspired 35 °F (2 °C) for 48 hours. After aging tion temperature, about 65 °F (18 °C).
sweet stout is a, “creamy confluence of milk the spice addition, bottle or keg the Aerate the wort with pure oxygen or fil-
chocolate and vanilla dusted in cinnamon beer and carbonate to approximately tered air and pitch the yeast.
spice and finished with a sweet and mildly 2.25 volumes. Ferment at 68 °F (20 °C) for 7 days,
then drop the temperature to 60 °F
BLUEJACKET

smoky hint of ancho chili pepper. Brewed

with lactose milk sugar, vanilla beans, cacao BLUEJACKET’S (16 °C) for 24 hours. Add the cocoa nibs,
nibs, ancho chilies and cinnamon.” MEXICAN RADIO ancho peppers, and vanilla beans, and
CLONE age for 5–7 days. Crash the beer to 35 °F
Ingredients (5 gallons/19 L, partial mash) (2 °C) for 48 hours. After aging the spice
5 lbs. (2.3 kg) North American OG = 1.076 FG = 1.023 addition, bottle or keg the beer and car-
2-row pale malt IBU = 32 SRM = 46 ABV = 7.4% bonate to approximately 2.25 volumes.
5 lbs. (2.3 kg) Maris Otter pale ale malt
1 lb. (0.45 kg) flaked barley Ingredients Tips for Success:
1 lb. (0.45 kg) chocolate malt (350 °L) 5 lbs. (2.3 kg) Maris Otter liquid Mexican Radio adds some complexities
12 oz. (0.34 kg) crystal malt (80 °L ) malt extract to the average sweet stout, in the form of
12 oz. (0.34 kg) roasted barley 2.5 lbs. (1.13 kg) 2-row pale malt a number of spice additions at two points
12 oz. (0.34 kg) flaked wheat 1 lb. (0.45 kg) flaked barley in the production process. Add the cinna-
4 oz. (113 g) black patent malt 1 lb. (0.45 kg) chocolate malt (350 °L) mon in the boil just as you would a hop
1 lb. (0.45 kg) lactose sugar (15 min.) 12 oz. (0.34 kg) crystal malt (80 °L ) addition, but add the cocoa nibs, vanilla,
7 AAU Millenium hops (60 min.) 12 oz. (0.34 kg) roasted barley and ancho peppers in secondary to limit
(0.5 oz./14 g at 14% alpha acids) 12 oz. (0.34 kg) flaked wheat the amount of oil extraction; to account
2.25 AAU Fuggle hops (60 min.) 4 oz. (113 g) black patent malt for the head-killing oils that do get into
(0.5 oz./14 g at 4.5% alpha acids) 1 lb. (0.45 kg) lactose sugar (15 min.) the beer, the recipe includes a significant
2.25 AAU Fuggle hops (30 min.) 7 AAU Millenium hops (60 min.) addition of flaked wheat and barley to aid
(0.5 oz./14 g at 4.5% alpha acids) (0.5 oz./14 g at 14% alpha acids) in head retention. To prepare the vanilla
0.15 oz. (4.3 g) cinnamon sticks (10 min.) 2.25 AAU Fuggle hops (60 min.) (go with cheap beans, since the subtleties
2.5 oz. (71 g) cocoa nibs (secondary) (0.5 oz./14 g at 4.5% alpha acids) and nuance of more expensive vanilla
1.25 oz. (35 g) dried Ancho chili peppers 2.25 AAU Fuggle hops (30 min.) will be lost in this beer — but don’t use
(secondary) (0.5 oz./14 g at 4.5% alpha acids) extract!) and peppers, slice lengthwise
1 oz. (28 g) vanilla beans (secondary) 0.15 oz. (4.3 g) cinnamon sticks (10 min.) before adding to the secondary to in-
White Labs WLP001 (California Ale) or 2.5 oz. (71 g) cocoa nibs (secondary) crease surface area and impact on flavor.
Wyeast 1056 (American Ale) or Safale 1.25 oz. (35 g) dried Ancho chili peppers You might also consider a vodka tincture,
US-05 yeast (secondary) and just add the entire product to the
2
⁄3 cup corn sugar (if priming) 1 oz. (28 g) vanilla beans (secondary) beer. Finally, keep an eye on the water.
White Labs WLP001 (California Ale) or With so much roasted and crystal grains,
Step by Step Wyeast 1056 (American Ale) or Safale astringency and acidity are a real concern.
Mill the grains and mix with 4.5 gallons US-05 yeast Consider the addition of a buffer if your
2
(17 L) of 164 °F (73 °C) strike water to ⁄3 cup corn sugar (if priming) water profile is lacking it naturally. 1⁄4 to 1⁄2
reach a mash temperature of 152 °F tsp. of baking soda in the mash (espe-
(67 °C). Hold this temperature for 60 min- Step by Step cially for the partial mash recipe) may be
utes. Vorlauf until your runnings are Bring 2.2 gallons (8.3 L) of water to ap- a good idea if you are using soft water.
clear. Sparge the grains with 3.5 gallons proximately 164 °F (73 °C). Place the
Founded:

(13.2 L) of water and top up as necessary milled grains in grain bags and submerge - Josh Weikert
to obtain 6 gallons (23 L) of wort. Boil for them in the water for 60 minutes. The
2013

60 minutes, adding hops, lactose sugar temperature of the mash should stabilize
and cinnamon sticks according to the in- at about 152 °F (67 °C). After 60 minutes,
gredient list. remove the grain bags and let them drain
After the boil, turn off heat and chill fully. Wash the grains with about 1 gallon
the wort to slightly below fermentation (4 L) hot water, then top off to 6 gallons

76 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

2014 When somebody mentions Kansas, a few things tend to come to mind: Dust in
the wind, beef, Dorothy, and wheat fields. What you might not yet realize is that Dylan Sultzer
and Matt Bender are working around the clock to add craft beer to that list. The two opened
Defiance Brewing (Hays, Kansas) in 2014 with hopes of bringing the types of beer that they
like to drink into the local market. Fuzzy Knuckles for example, their 10% imperial stout with
cacao nibs and Sumatran coffee, has been a big hit for the brewery thus far. On the production
side, a 20-barrel brewhouse from JB Northwest coupled with a canning line from Wild Goose
has helped them to secure statewide distribution in less than six months. Defiance beers are
even beginning to hit retail shelves in neighboring states like Missouri and Nebraska.

DEFIANCE BREWING 68 °F (20 °C) and hold it at that tempera- cording to the ingredients list.
CO.’S FUZZY ture until the beer reaches 60% apparent After the boil, turn off the heat and
KNUCKLES CLONE attenuation (1.035 SG) then ramp fer- add the 0 min. hop additions, coffee, and
(5 gallons/19 L, all-grain) mentation temperature up to 72 °F cacao nibs. Whirlpool the kettle by gently
OG = 1.100 FG = 1.028 (22° C) and hold at this temperature for stirring with a mash paddle or large

DEFIANCE BREWING CO.

IBU = 55 SRM = 43 ABV = 10% an additional 14 days. Begin to slowly spoon for 2 minutes and then let rest for
crash cool the fermenter down at the an additional 28 minutes to achieve a 30
Ingredients rate of 5 °F (2.8 °C) per day for 8 days minute flame out steep. Next, chill the
16 lbs. (7.3 kg) 2-row pale malt until the beer reaches 32 °F (0 °C) and wort to 64 °F (18 °C) and transfer into a
1.5 lbs. (0.82 kg) Munich malt (10 °L) then bottle or keg the beer. Carbonate to clean and sanitized fermenter. Aerate the
1.3 lbs. (0.6 kg) flaked oats between 2.2 and 2.3 volumes of CO2. wort with pure oxygen for 90 seconds
15 oz. (0.43 kg) chocolate malt and pitch yeast.
12 oz. (0.34 kg) roasted barley DEFIANCE BREWING Allow fermentation to free rise up
3 oz. (85 g) caramel malt (120 °L) CO.’S FUZZY to 68 °F (20 °C) and hold it at that tem-
3 oz. (85 g) Carafa® III Special malt KNUCKLES CLONE perature until the beer reaches 60% ap-
12.7 AAU Columbus pellet hops (90 min.) (5 gallons/19 L, parent attenuation (1.035 SG) then ramp
(0.82 oz./23 g at 15.5% alpha acids) extract with grains) fermentation temperature up to 72 °F
8 AAU Willamette pellet hops (20 min.) OG = 1.100 FG = 1.028 (22° C) and hold at this temperature for
(0.82 oz./23 g at 5.5% alpha acids) IBU = 55 SRM = 43 ABV = 10% an additional 14 days. Begin to slowly
8 AAU Willamette pellet hops (0 min.) crash cool the fermenter down at the
(1.33 oz./37 g at 5.5% alpha acids) Ingredients rate of 5 °F (2.8 °C) per day for 8 days
1
⁄2 tsp. yeast nutrient (15 min.) 12 lbs. (5.4 kg) pale liquid malt extract until the beer reaches 32 °F (0 °C) and
1
⁄2 Whirfloc® tablet (15 min.) 1.4 lbs. (0.64 kg) Carafoam® malt then bottle or keg the beer. Carbonate
1.1 oz. (31 g) ground Sumatra coffee 15 oz. (0.43 kg) chocolate malt to between 2.2 and 2.3 volumes of CO2.
(0 min.) 12 oz. (0.34 kg) roasted barley
1.2 oz. (34 g) cacao nibs (0 min.) 3 oz. (85 g) caramel malt (120 °L) Tips for Success:
White Labs WLP007 (Dry English Ale 3 oz. (85 g) Carafa® III Special malt This is a high gravity beer which will re-
Yeast) or Wyeast 1098 (British Ale) or 12.7 AAU Columbus pellet hops (90 min.) quire lots (about 334 billion total cells) of
Lallemand Nottingham yeast (0.82 oz./23 g at 15.5% alpha acids) yeast for a healthy fermentation. If you
3.5 oz. (99 g) corn sugar (if bottling) 8 AAU Willamette pellet hops (20 min.) have 1 White Labs vial or 1 Wyeast Acti-
(0.82 oz./23 g at 5.5% alpha acids) vator pack you will need to either make a
Step by Step 8 AAU Willamette pellet hops (0 min.) 1.75-L stir plate starter or a 5-L non-stir
Mill the grains (flaked oats don’t need to (1.33 oz./37 g at 5.5% alpha acids) plate starter in advance. If you are unable
be milled) and mix with 6 gallons (22.7 L)
1
⁄2 tsp. yeast nutrient (15 min.) to make a starter, be prepared to pitch at
of 169 °F (76 °C) strike water to reach a
1
⁄2 Whirfloc® tablet (15 min.) least 3.5 vials/packs of fresh yeast. Oxy-
mash temperature of 154 °F (68 °C). 1.1 oz. (31 g) ground Sumatra coffee genating your wort with pure oxygen for
Hold this temperature for 60 minutes. (0 min.) 90 seconds prior to pitching your yeast
Vorlauf until your runnings are clear. 1.2 oz. (34 g) cacao nibs (0 min.) and (optionally) for an additional 30 sec-
Now sparge the grains with 3.5 gallons White Labs WLP007 (Dry English Ale) or onds 12–18 hours after you initially pitch
(13.25 L) of 169 °F (76 °C) water until Wyeast 1098 (British Ale) or Lallemand your yeast is recommended to ensure op-
7 gallons (26.5 L) of 1.068 SG wort is col- Nottingham yeast timal yeast growth. A temperature con-
lected in your boil kettle. Boil for 90 min- 3.5 oz. (99 g) corn sugar (if bottling) trolled fermentation chamber will allow
utes adding hops, yeast nutrient, and you to perform the fermentation sched-
kettle finings, according to the ingredi- Step by Step ule as outlined above. Due to the high
ents list. Place the grains in a grain bag, then gravity and use of ground coffee in this
After the boil, turn off the heat and add the grain bag to 2 gallons (7.57 L) of beer, the extended fermentation and cold
add the 0 min. hop additions, coffee, and 150 °F (66 °C) water. Allow grain bag conditioning period outlined above is
cacao nibs. Whirlpool the kettle by gently (which will float) to steep for 20–30 min- beneficial. It will allow the yeast ample
stirring with a mash paddle for 2 minutes utes while you continue to heat the water time to ferment the beer completely, re-
and then let rest for an addition 28 min- up to no hotter than 170 °F (77 ° C) in absorb diacetyl properly, and allow the
Founded:

utes to achieve a 30 minute flame out order to avoid extracting tannins. Next ground coffee to completely settle before
steep. Next, chill the wort to remove the grain bag, top your kettle up packaging which helps to avoid creating
2014

64 °F (18 °C) and transfer into a clean with enough pre-heated water to reach a nucleation points that could lead to
and sanitized fermenter. Aerate the wort total pre-boil volume of 7 gallons (26.5L), “gushers” if bottling.
with pure oxygen for 90 seconds and and turn your heat source back on. Once
pitch yeast. you reach a boil, add your malt extract, — Dennis Maciupa
Allow fermentation to free rise up to hops, yeast nutrient, and kettle finings, ac-

BYO.COM SEPTEM BER 2015 77

 2015 Michael DiFabio and Mark Doleski opened Fortside Brewing Company, a 900-
square-foot brewery and taproom, in Vancouver, Washington, in May of 2015, on the “Fort”
side of the Columbia River. The "Fort" (Fort Vancouver) is a monumental landmark in the
Pacific Northwest that persists as a strong, powerful and resilient symbol of this area’s
heritage. Fortside Brewing Company is all about brewing beer worth being passionate
about. Michael and Mark are both longtime homebrewers, who decided that the time
was right, with all the interest in craft beer, to go pro. If you’re in Vancouver, swing by and
give your fellow homebrewers some support at making a dream come true!

FORTSIDE (28 g) additional Columbus hops, and at stirring to dissolve. Return to a boil, then
BREWING CO.’S the end of the boil add another 0.5 oz. add 1 oz. (28 g) of Columbus hops and
BLACK RYEPA (14 g) of Amarillo® hops. You should have boil for 60 minutes. With
(5 gallons/19 L, all-grain) about 5.5 gallons (21 L) wort in your ket- 30 minutes left in your boil add 1 oz.
OG = 1.076 FG = 1.020 tle. Chill your wort, and pitch your yeast (28 g) Amarillo® hops. With 5 minutes
FORTSIDE BREWING CO.

IBU = 71 SRM = 35 ABV = 7.6% when the temperature of the wort is less left in the boil add 1 oz. (28 g) additional
than 75 °F (24 °C), and allow it to cool to Columbus, and at the end of the boil add
This beer is a Cascadian Dark Ale (or Black 68 °F (20 °C) for fermenting. Since this is another 0.5 oz. (14 g) of Amarillo® hops.
IPA) that is enhanced with some rye malt. It a high gravity beer, make a yeast starter At the end of the boil turn off the
pours a very dark brownish-black color with or use multiple packages of beer yeast. heat, add all of the liquid malt extract,
a nice billowing light tan head. Big tropical Dry hop with 1 oz. (28 g) of Centen- and stir until all malt is dissolved. Strain
fruit and citrus rind aromas mix with sweet nial pellets after about 4 days of fermen- the hot wort into a fermenter filled
brown sugar and subtle rye notes.  Lots of tation. When fermentation is complete, with approximately 2.5 gallons (9.5 L)
silky body creates great mouthfeel that wait about 3 more days for a diacetyl of cold water top off to the 5.5 gallon
showcases the rye and roasted malts.  The rest, and then bottle or keg your beer. (21 L) mark. Pitch your yeast when the
silky body of this beer also delivers loads of temperature of the beer is less than 78 °F
tropical hop flavor with slight pine resin to FORTSIDE (26 °C), and allow to cool to 68 °F (20 °C)
the middle of your tongue.  It finishes very BREWING CO.’S for fermenting. Since this is a high gravity
balanced with a soft bitterness that goes well BLACK RYEPA beer, make a yeast starter or use multiple
with the dark malt framework. (5 gallons/19 L packages of beer yeast.
partial mash) Dry hop with 1 oz. (28 g) of Centen-
Ingredients OG = 1.076 FG = 1.020 nial pellets after about 4 days of fermen-
12 lbs. (5.4 kg) 2-row pale malt IBU = 71 SRM = 35 ABV = 7.6% tation. When fermentation is complete,
2 lbs. (0.9 kg) rye malt wait about 3 more days for a diacetyl
1.5 lbs. (0.7 kg) flaked rye Ingredients rest, and then bottle or keg your beer.
1 lb. (0.45 kg) wheat malt 6.6 lbs. (3.0 kg) pale liquid malt extract
1 lb. (0.45 kg) Munich malt (10 °L) 0.5 lb. (0.23 kg) light dried malt extract Tips for Success:
1 lb. (0.45 kg) black malt 1 lb. (0.45 kg) 2-row pale malt Rye malt is a bit smaller than barley malt
14 AAU Columbus leaf hops (60 min.) 2 lbs. (0.9 kg) rye malt and can be a bit harder to crush. To be
(1 oz./28 g at 14% alpha acids) 1.5 lbs. (0.7 kg) flaked rye sure you get a good crush, mill your rye
8.5 AAU Amarillo® leaf hops (30 min.) 1 lb. (0.45 kg) wheat malt separately from the 2-row, setting the
(1 oz./28 g at 8.5% alpha acids) 1 lb. (0.45 kg) Munich malt (10 °L) mill to a tighter gap.
14 AAU Columbus leaf hops (5 min.) 1 lb. (0.45 kg) black malt There’s a chance that rye can hang
(1 oz./28 g at 14% alpha acids) 14 AAU Columbus leaf hops (60 min.) up the mash if you use more than 10% of
4.25 AAU Amarillo® leaf hops (0 min.) (1 oz./28 g at 14% alpha acids) it in a recipe. This recipe shouldn’t give
(0.5 oz./14 g at 8.5% alpha acids) 8.5 AAU Amarillo® leaf hops (30 min.) you trouble, but if for some reason you
10 AAU Centennial pellet hops (dry hop) (1 oz./28 g at 8.5% alpha acids) find that rye gives you lautering prob-
(1 oz. /28 g at 10% alpha acids) 14 AAU Columbus leaf hops (5 min.) lems, it would be okay to add some rice
White Labs WLP051 (California Ale V) or (1 oz./28 g at 14% alpha acids) hulls to keep the grain bed fluffy and
Wyeast 1272 (American Ale II) yeast 4.25 AAU Amarillo® leaf hops (0 min.) keep things moving.
3
⁄4 cup corn sugar (if priming) (0.5 oz./14 g at 8.5% alpha acids)
10 AAU Centennial pellet hops (dry hop) — Steve Bader
Step by Step (1 oz. /28 g at 10% alpha acids)
This is a single step infusion mash. Mix White Labs WLP051 (California Ale V) or Related Link:
the crushed grains with 5.8 gallons (22 L) Wyeast 1272 (American Ale II) yeast We do our best at BYO to clone as many
3
of water at 161 °F (72 °C), stabilizing at ⁄4 cup corn sugar (if priming) great craft beers as possible, but our ef-
150 °F (66 °C) for 60 minutes. Raise forts really only scratch the surface when
the temperature of the mash to 168 °F Step by Step compared to the long list of many great
(76 °C) with approximately 3.7 gallons Mash the crushed grains in 3 gallons commercial brews in the world. If you’ve
(14 L) of 200 °F (93 °C) water, and then (11.3 L) of 150–160 °F (66–71 °C) water ever wanted to try replicating your fa-
Founded:

collect 7 gallons (26.5 L) of wort to begin for 30 minutes, stirring the grain just vorite commercial beer, but don’t know
your 60-minute boil. prior to removing. Remove the grain from where to start, we have some solid advice
2015

When the wort comes to a boil add the hot water with a strainer, then wash for cracking the clone code:
1 oz. (28 g) of Columbus hops and boil for the grains with 1 gallon (4 L) hot water. http://byo.com/story886
60 minutes. With 30 minutes left in the Bring wort to a boil. When the boil starts,
boil add 1 oz. (28 g) of Amarillo® hops. remove the brewpot from the burner and
With 5 minutes left in the boil add 1 oz. slowly add all of the dried malt extract,

78 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

NOW AVAILABLE!

The newest addition to the Best of Brew Your Own special issue series.
Get your copy at better homebrew supply retailers or from our online
store at byo.com/store

*Retailers – contact us at [email protected] or 802-362-3981 ext. 107

to carry the IPA Style Guide for sale to your homebrewing customers.
 by Jack Horzempa

How to Make a
Michelob from 1896
Photo courtesy of Everett Historical/Shutterstock

80 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

Pre-Prohibition
Lager

C
an you believe there was a time before Budweiser? It may be a ubiquitous
presence in the US (and around the world) today, but Budweiser has a long
history. In fact, the first Budweiser recipe was formulated by Carl Conrad
and first brewed in 1876 at the Busch Brewery in St. Louis, Missouri. By
1880 Adolphus Busch was the sole owner and president of the brewery
and the brewery was renamed the Anheuser-Busch Brewing Association.
Adolphus Busch purchased the trademark and brand of Budweiser in 1891.
Budweiser was a very successful beer brand when it launched; it met
the demands of thirsty American beer drinkers who wanted lagers that
were pale in color and lighter in body than the ales that were available
during that time. Budweiser was a classic American Adjunct Lager (AAL)
and was brewed with a grain bill that was a combination of North Amer-
ican 6-row barley malt and rice as an adjunct. The brewers of that era
(most of them of German heritage) learned that combining adjuncts with
the native North American 6-row malt resulted in a beer that was both
clear in appearance plus lighter bodied to create an appealing and less satiating beer that many
American beer drinkers wanted to drink. The AALs of that time were highly hopped so that
they would have a robust hop presence in terms of both bitterness and hop flavor/aroma com-
pared to modern day AALs of today. The 1876 Budweiser was no Bud Light!
Adolphus Busch had an entrepreneurial spirit, and while Budweiser was successful, during
a trip to Bohemia he was inspired by the local beers to produce another lager to expand his
brand portfolio; he was to name this beer Michelob. Michelob was first brewed in 1896, and
according to an article in the magazine The American Mercury from the 1920s, at the time,

BYO.COM SEPTEM BER 2015 81

“Michelob was perhaps the best beer the US brewing industry was far sources of information about the orig-
ever made in America and the most reaching. A-B stopped brewing beer inal Michelob recipe. Unfortunately
expensive; it sold for twenty-five during those 13 years, but remained in no Anheuser-Busch brewery logbooks
cents a glass. In New York, at one bar business during Prohibition, produc- exist from 1896 so what is known
at least, it was sold for forty cents by a ing non-alcohol products such as soft about that first Michelob is available
barkeep who told his patrons that it drinks, truck bodies, ice cream, and a only via news articles and history
was imported.” non-alcohol cereal beverage called books, which provide some details. By
As we all know from history, the Bevo during that time, but it wasn’t all reports Michelob was brewed solely
United States passed the Eighteenth until the late 1930s that the brewing with malt (no adjuncts) and since it
Amendment in 1920, which created a industry started to make a comeback was inspired by the lagers of Bohemia
constitutional ban on the sale, pro- in America. To find out what that orig- (Bohemian Pilsners) it can be assumed
duction, importation, and transporta- inal pre-Prohibition Michelob might that imported hops were used to pro-
tion of alcoholic beverages known as have tasted like, I decided to dig into duce this beer.
Prohibition. (The article quoted earlier brewing history a little and try brew- Thankfully there is descriptive
was published during this time.) Pro- ing my own. text about Michelob of the time, plus
hibition was the law of the land until there are two excellent brewing books
the US ratified the Twenty-First A CONTINENTAL of that period:
Amendment in 1933, which repealed LAGER IN AMERICA American Handy-Book of the Brew-
the Eighteenth Amendment. Needless Before doing any brewing of my own, ing, Malting and Auxiliary Trades by
to say, the effects of Prohibition on I had to try and find some historical Robert Wahl & Max Henuis, 1902
(available as a Google e-book)
One Hundred Years of Brewing: A
Complete History of the Progress Made in
the Art, Science and Industry of Brewing
During the Nineteenth Century, (author
unknown), 1903

WHERE TO START?
Without the details provided by a
brewing logbook, it wasn’t easy to fig-
ure out where to begin to reconstruct
a beer that was made during the pre-
Prohibition timeframe. It was sort of a
mystery novel where I needed to dis-
cern clues from a number of sources.
Beer is comprised of basic ingredients,
however, so that’s where I started
my research.

MALT
All of the anecdotal text has been con-
sistent that the 1896 Michelob was
made solely of malt. The principle
malt that was available to US brew-
Photo courtesy of Everett Historical/Shutterstock

eries during that time was North

American 6-row barley malt. Six-row
barley was well suited for growing in
North America but it had the feature
of being high in protein. This high
protein created an issue for breweries
and resulted in beers that were hazy in
appearance. While this haze can be
eliminated through brewing with ad-
“Repeal the 18th Amendment” juncts, that is not an option for brew-
slogan on a spare tire cover, ing a Michelob beer. This left me with
December 16, 1930. selecting a 2-row malt, which is lower
in protein and can be used 100% with-

82 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

out creating haze issues. noted for their hoppy nature. Since their hop flavor and bitter flavor. . . ”
Some 2-row barley was grown in this seems to be an important (prob- and that they used “. . . not only the
North America in 1896, but was likely ably critical?) part of brewing Miche- best obtainable Saaz hops but plenty
a costly proposition since 6-row was lob, I decided I needed my detective’s of them — so evident a fact was this,
the predominant type of barley avail- magnifying glass on this topic. Inter- that (one) might almost describe the
able. It was also possible for barley (or esting anecdotal stories concerning city of Pilsen as steeped in hops and
barley malt) to be imported to the US Bohemian Pilsners are: redolent of hop aroma.”
from Europe — but there was a cost During a 1901 meeting of the And only a few years later, 100
associated with that as well. American Brewing Institute, the Years of Brewing noted that: “The Bo-
It was, however, reported in a pre- brewers in attendance noted that the hemian beers . . . possess a fine and
Prohibition brewing journal (American beers of Pilsen “. . . are famous for strongly noticeable hop flavor (and) a
Brewers’ Review, August, 1915) that
North America’s native 2-row barley
malt was of very high quality at the
time: “. . . two-rowed barleys, . . .
reach a quality of excellence compared
to that of the best products of the re-
spective types in Europe. [This was]
. . . proven at the International Barley
and Hop Exhibit in Chicago in 1911,
when Western two-rowed barleys
were awarded the high prizes. Indeed,
one two-rowed barley from Idaho ob-
tained the highest number of points of
all in the competition with very
‘classy’ European stock.”
So it would appear that Anheuser-
Busch had access to high quality North
American 2-row barley to produce
Michelob. Recognizing that the goal of
Adolphus Busch was to produce a
world-class product, but also under-
standing that he was a businessman
as well, it seems reasonable that he
might decide to utilize high quality in-
gredients that were readily available.
In terms of sourcing malt for
brewing a reconstruction of a histori-
cal beer, a tricky part is that specific
barley varieties have a limited life of a
few decades before farmers replace
them with newly developed varieties.
In other words, the barley varieties of
circa 1900 no longer exist today as
barley malt for brewers. The best that
can be done is to select a comparable
variety to best recreate the same malt
characteristics. For my homebrewed
reconstruction of an 1896 Michelob I
used what I consider to be high quality
North American malt, Rahr Premium
Pilsner Malt, which is made from the
Harrington barley variety.

A HOPPING GOOD TIME

Both American lagers and the lagers of
Bohemia (Bohemian Pilsners) were

BYO.COM SEPTEM BER 2015 83

 bitter taste . . . ”
The 1902 American Handy-Book of
the Brewing, Malting and Auxiliary
Trades by Wahl & Henius, on pages
725–726, discusses the typical hop-
ping schedule for American lagers of
that time. This is the three-step hop-
ping schedule:

• 2/5th of “fair quality” hops for the

bittering addition (a total of 60 min-
utes of boiling time)
• 2/5th of “better quality” hops for the
flavor addition (a total of 20 minutes
of boiling time)
• 1/5th of “finest quality” hops for the
aroma addition (end of boil)

100 Years of Brewing also provides

some clues as to what varieties of hops
were imported to the US during that
time period: The best being Bohemian
“Saazer,” then Bavarian “Spalter,”
and then “Holleetan” (Hallertauer?).
Other hops that were imported in-
clude English Fuggles and Styrian
Goldings, which are Fuggles grown in
the former Yugoslavia.
The only source that I have found
that makes specific mention of hops
used in brewing Michelob was in the
book For the Love of Hops by Stan Hi-
eronymus. On pg. 166 in the descrip-
tion for Strisselspalt hops he
mentions, “. . . Once a staple in Mich-
elob pale lager. . . ”
There is little doubt in my mind
that imported hops were used in
brewing Michelob but was it solely
hopped using imported hops? Without
the actual brewing logs there really is
no way of knowing for sure.
Based upon the information pre-
sented in Wahl & Henius it made
sense to me that Michelob was brewed
using a triple hop schedule (did I really
say triple hopped!?!) and used im-
ported hops with a priority schedule of
good – better - best.
How many IBUs did the 1896
Michelob have, though? Needless to
say, the measurement of IBUs was not
available in 1896 because the first def-
inition of IBU was not agreed upon
until 1968. I think it is reasonable to
use the exemplary Bohemian Pilsner
of Pilsner Urquell to obtain some

84 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

guidance here. In the article “The His-
tory and Brewing Methods of Pilsner
Urquell,” author Peter Ensminger
quotes sources from Pilsner Urquell
Brewery that Pilsner Urquell is brewed
to have 40 IBUs. In an article entitled
“Bohemian Pilsner: Style Profile” in
the November 2009 issue of Brew Your
Own, author Jamil Zainasheff pro-
vides a recipe for a Bohemian Pilsner
calling for 40 IBUs. So it seems to me
that a target of 40 IBUs for a recon-
struction of a circa-1900 Michelob
is appropriate.
What remains is a specific selec-
tion of hop varieties and a specific hop
schedule. Needless to say classifying a
particular hop variety as being good
vs. better/best is a subjective task. In
my opinion the following spectrum
from good to best would be something
like Styrian Goldings to Strisselspalt
to Saaz. My choice is to make a sort of
hybrid selection: Bittering hops: Styr-
ian Goldings; flavor hops: Strisselspalt
and Saaz; aroma hops: Strisselspalt
and Saaz.

YEAST
Did the Anheuser-Busch brewers of
1896 utilize a ‘special’ lager yeast to
brew Michelob or would they use the
house lager yeast they use to brew
beer brands like Budweiser? I was un-
able to find any information concern-
ing the yeast management practices of
Anheuser-Busch at that time. From
my understanding of contemporary
commercial breweries there seems to
be a preference to utilize house yeast
strains for beer styles that are consis-
tent with those strains. It seems to me
that a lager like Michelob is a style
that would be consistent with the
yeast strain that was used to brew
Budweiser, so it made sense to me
that would be a prudent choice.
On the surface, the choice of yeast
strain seems pretty easy: Use the Bud-
weiser yeast strain. According to the
Mr. Malty website, maintained by
Jamil Zainasheff, the Budweiser yeast
strain is listed as Wyeast 2007 (Pilsen
Lager) and White Labs WLP840
(American Lager). Wyeast describes
the 2007 yeast strain as follows:
“Wyeast 2007 is the classic Amer-

BYO.COM SEPTEM BER 2015 85

 ican lager strain. This mild, neutral
strain produces beers with a nice
malty character and a smooth palate.
It ferments dry and crisp with mini-

JACK’S ORIGINAL LAGER addition of hops, give the wort a stir to

create a whirlpool, and let settle for 10
mal sulfur or diacetyl. Beers from this
strain exhibit the characteristics of
(5 gallons/19 L, all-grain) minutes. Chill the wort to 50 °F (10 °C) the most popular lager in America.”
OG = 1.047 FG = 1.011 and aerate thoroughly. Pitch the yeast. The most popular lager in America
IBU = 40 SRM = 3 ABV = 4.8% Ferment around 50 °F (10 °C). Fer- is Bud Light so the Wyeast 2007 strain
I have read many historical accounts that mentation should be complete in two surely sounds like the Budweiser yeast
indicate that back in the 1800s beers weeks or less, but don’t rush it. If de-
often had higher final gravities than strain. An American lager yeast strain
sired, perform a diacetyl rest during
present day beers. Since there are no sounded compatible to me so Wyeast
the last few days of active fermenta-
brewing logbooks for Michelob from tion. Rack the beer to a secondary 2007 was my choice for a reconstruc-
those days I have no knowledge what and lager for around 6 weeks. Bottle tion of a circa-1900s Michelob beer.
the specific gravities were for a Michelob or keg after the lagering process.
of that timeframe. These numbers are WATER

JACK’S ORIGINAL LAGER

therefore the values achieved in my I was unable to find any information
homebrewed version. on whether the Anheuser-Busch
(5 gallons/19 L, extract only) brewers treated the local St. Louis
INGREDIENTS OG = 1.047 FG = 1.011 water for brewing back in 1896, and it
9.5 lbs. (4.3 kg) Rahr Premium IBU = 40 SRM = 3 ABV = 4.8% was probably unlikely that they did.
Pilsner malt
Even today, A-B uses St. Louis munic-
9 AAU Styrian Golding hops (75 min.) INGREDIENTS
(2 oz./57 g at 4.5% alpha acids) ipal water. So back in 1896 they prob-
5.25 lbs. (2.4 kg) Briess Pilsen light
0.6 AAU Strisselspalt hops (20 min.) dried malt extract ably just used St. Louis city water. I
(0.5 oz./14 g at 1.2% alpha acids) 9 AAU Styrian Golding hops (60 min.) obtained a water profile for St. Louis
1.8 AAU Czech Saaz hops (20 min.) (2.1 oz./60 g at 4.5% alpha acids) water from the City of St. Louis Water
(0.5 oz./14 g at 3.6% alpha acids) 0.6 AAU Strisselspalt hops (20 min.) Division, 2013, Consumer Confidence
0.6 AAU Strisselspalt hops (0 min.) (0.5 oz./14 g at 1.2% alpha acids) Report: Calcium (Ca ppm) 27.6 (15.9 –
(0.5 oz./14 g at 1.2% alpha acids) 1.8 AAU Czech Saaz hops (20 min.) 69); Magnesium (Mg ppm) 16.3 (3.2 –
1.8 AAU Czech Saaz hops (0 min.) (0.5 oz./14 g at 3.6% alpha acids) 37.0); Sodium (Na ppm) 43.6 (17.1 –
(0.5 oz./14 g at 3.6% alpha acids) 0.6 AAU Strisselspalt hops (0 min.) 71.6); Chloride (Cl ppm); 25.6 (14.7 –
Wyeast 2007 (Pilsen Lager) or White (0.5 oz./14 g at 1.2% alpha acids) 37.2); Sulfate (SO4 ppm) 135
Labs WLP840 (American Lager) 1.8 AAU Czech Saaz hops (0 min.)
yeast (60.3–212); Alkalinity, total (ppm) 62
(0.5 oz./14 g at 3.6% alpha acids)
4 oz. (113 g) corn sugar (if priming) (35 – 92). Logically, since the beer was
Wyeast 2007 (Pilsen Lager) or White
Labs WLP840 (American Lager) made in St. Louis, it would make sense
STEP BY STEP yeast to emulate the St. Louis water source;
Mill the grains and dough-in targeting 4 oz. (113 g) corn sugar (if priming) however it’s impossible to know how
a mash of around 1.5 quarts of water that water profile would compare to
to 1 lb. of grain (3.1 L/kg) and a tem- STEP BY STEP today’s St. Louis water. Another
perature of 154 °F (68 °C). Hold the Add enough water to the malt extract source of water guidance is Kai
mash at 154 °F (68 °C) for one hour. to make a pre-boil volume of around Troester, who lists a number of rec-
Sparge slowly with 170 °F (77 °C) 6.5 gallons (25 L); tailor the amount to ommended water profiles for specific
water collecting the wort until the pre- account for your boil off rates. Stir beer styles, including German and
boil volume is around 6.5 gallons of thoroughly to dissolve the extract and
wort; tailor the amount to account for American Pilsners, on his blog at
bring to a boil. The total wort boil time
your boil off rates. http://www.braukaiser.com. I brewed
is 60 minutes. Add the hops according
The total wort boil time is 75 min- to the ingredients list, and add Irish my beer using tap water with gypsum
utes, which helps to reduce the SMM moss or other kettle finings with 15 and lactic acid additions. However, it
(S-methyl methionine) present in minutes left in the boil. Chill the wort would be worth trying to emulate St.
lightly kilned Pilsner malt and results to 50 °F (10 °C) and aerate thoroughly. Louis water and comparing the re-
in less DMS (Dimethyl Sulfide) in the Pitch yeast. Ferment around 50 °F sults. If you use Kai’s guidelines, I
finished beer. Add the hops according (10 °C). With healthy yeast, fermenta- would recommend using 2% acidu-
to the ingredients list, and add Irish tion should be complete in two weeks lated malt.
moss or other kettle finings with 15 or less, but don’t rush it. Now follow So without further ado, I am shar-
minutes left in the boil. After the boil the remaining steps of the all-grain ing my homebrew recipe for my circa
is complete, turn off heat, add the final recipe for lagering and packaging.
1896 Michelob at left. Enjoy!
I also want to offer my thanks to
Steve Dafoe, Stan Hieronymus, Bill
Pierce, and Peter Wolfe.

86 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

BYO.COM SEPTEM BER 2015 87
88
S E PTE MB E R 2 0 1 5
BREW YOUR OWN
Photo by Charles A. Parker/Images Plus
BREWING BRITISH
by Terry Foster

IPA
A HOPPY BREW with a posh attitude

W
Army around 1790 by George Hodg- those of the East India Company, and
son, a brewer from Bow in East Lon- were mostly Indian natives. The Com-
don. Hodgson was the first to have the pany was essentially a joint stock
idea that a high hop-rate would help company independent of the British
to preserve the beer during the several Government. It began purely as a
months voyage to India, and brewed trading company but came to effec-
such a beer especially for export to tively rule India, both militarily and
India. His idea was later taken on by administratively after 1754. Conse-
We all know what we mean by the brewers of Burton on Trent, no- quently the Company had large num-
“British” IPA don’t we? It was a pale, tably Bass, which became England’s bers of civilian employees, and it was
relatively low-alcohol, highly-hopped largest brewer on the back of IPA. generally these administrators who
beer that the thirsty soldiers of the In fact, the above is mostly untrue, drank Hodgson’s pale ale. They and
British Army in India relished in the starting with the fact that there was any expatriate company troops also
hot climate of the sub-continent. It no British Army in India at that time. drank porter, a good deal of it from
was first exported to India for the What troops there were in India were Hodgson, but it also came from
other brewers.

“
Obviously, a non-existent British
army was not buying Hodgson’s beer
(or anybody else’s), but neither was

Traditional or classic IPA, by which I mean

IPA, roughly according to the Burton IPAs
of the 19th century, were actually quite
simple beers, based only on pale malt.
“ the East India Company. In fact, the
beer was bought in London by the
captains of the Company’s ships who
re-sold it to the Indian civilian mar-
ket. It was in fact a private business
run “on the side” by the captains for
their own (and not the Company’s)
profit. An important reason for them

BYO.COM SEPTEM BER 2015 89

taking Hodgson’s beer was that his as late as the 20th century hops were India if he was interested in brewing
brewery lay within a mile or two of the rated with a “preservative value” de- something similar.
moorings for the Company’s ships. A termined by a formula involving both The Burton brewers’ main market
second important reason was that alpha- and beta-acids. had been to Russia but that country
Hodgson gave the captains long lines Eventually Hodgson’s son Freder- had recently imposed severe tariffs on
of credit, as much as a year or more. ick and a partner were running the such imports, removing that source of
There is evidence that Hodgson brewery and they decided to end the income from the brewers. So Allsopp
was not the first to ship pale ale to long-standing credit arrangements was very interested in what Marjorib-
India and that another unknown with the East India Company captains, anks had told him, and set about
brewer sent such beer there a few selling to them only for cash, and matching Hodgson’s brew on his re-
years before Hodgson got in on the began shipping beer directly to India turn to Burton. It has been reported
act. And none of this pale ale was themselves. They also tried to prevent that the first successful brew made by
“relatively low in alcohol,” for it was merchants in India from importing Allsopp’s brewer, Job Goodhead, was
actually October ale, a strong brew beer from other brewers by simply made in a teapot; however, that report
perhaps as high as 10-12% ABV. As dropping their prices whenever they came out long after the event and may
such it may not have been as highly- were threatened. Needless to say this well be apocryphal. It amazes me how
hopped as IPA came to be in the 19th upset quite a few people, and in 1822 many myths have grown up around
century. In any case Hodgson was not Campbell Marjoribanks (pronounced beer — a tour guide at one of our
the first brewer to realize that high “Marchbanks” as only the English larger craft breweries in the Northeast
hop rates would help to preserve the would) approached the Burton brewer once told me that porter was named
beer on long sea voyages. In fact that Samuel Allsopp and gave him a sam- after the railway porters who deliv-
idea goes right back to the days when ple of Hodgson’s pale ale. Marjorib- ered it. What’s more he was reluctant
hops were first introduced to England anks told him they wanted to be free to listen to me when I pointed out that
and brewers found that hopped beer of Hodgson and persuaded Allsopp porter became popular about a hun-
kept better than unhopped ale. Even that there was a good export trade to dred years before railways began to be

BRITISH IPA RECIPES

1868 EAST INDIA 90 minutes. Cool to 65–70 °F (18– lation and is probably higher than the
PALE ALE 21 °C) and pitch with yeast, preferably
two packs prepared previously as two
actual solubility of iso-alpha-acids. As
above, you may find it more practical to
(5 gallons/19 L, all-grain)
OG = 1.067 FG = 1.015 1-qt. (1-L) starters. Ferment 5 days, rack replace the Goldings bittering hops
IBU = 100+ SRM = 6 ABV = 7.1% to secondary and add the dry hops in a with 29 AAU Progress hops (3.6 oz./
sanitized weighted muslin bag. After 102 g at 8% alpha acids).
INGREDIENTS 1–2 weeks rack to keg or bottle and

MODERN BRITISH IPA

14 lbs. (6.4 kg) Maris Otter pale prime or carbonate in the usual way.
ale malt *This is a lot of hops, which will likely
51 AAU UK Goldings hops (90 min.) result in loss of wort in the residue (5 gallons/19 L, all-grain)
(10.25 oz./0.29 kg at 5% alpha acids) when racked. I have used Goldings for OG = 1.056 FG = 1.012
3 oz. (85 g) UK Goldings hops (dry hop) this to follow the original as closely as IBU = 45 SRM = 8 ABV = 5.9%
White Labs WLP017 (Whitbread Ale) or possible. However, it is more practical
Wyeast 1099 (Whitbread Ale) or to replace these with 29 AAU Progress INGREDIENTS
Safale S-04 yeast hops (3.6 oz./102 g at 8% alpha acids). 11 lbs. (5 kg) Golden PromiseTM pale
2
⁄3 cup corn sugar (if priming) ale malt
EXTRACT VERSION: 0.75 lb. (0.34 kg) Bairds Carastan
STEP BY STEP Simply replace the pale malt in the malt (35 °L)
Mash grains with hot water (1.2 qts. recipe with 9.3 lbs. (4.2 kg) Maris Otter 12 AAU Target hops (90 min.)
/lb.) at 150–152 °F (66–67 °C) for liquid malt extract. Boil for only 60 (1.5 oz./43 g at 8% alpha acids)
1 hour. Run off and sparge to collect minutes — the shorter boil will not ma- 1 oz. (28 g) UK Fuggles (dry hop)
about 6 gallons (23 L) of wort. Bring to terially affect the actual IBU since the 1 oz. (28 g) UK Goldings hops (dry hop)
a boil and add the bittering hops, boil figure quoted above is merely a calcu- Wyeast 1098 (British Ale) or White Labs

90 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

built in Britain! volume as the 19th century wore on. good effect, were becoming popular
The important point about Mr. Nevertheless, it was the Burton thanks to a removal of a tax on glasses
Goodhead’s work was that the Burton brewers, particularly Bass, who came in 1840.
water contained high levels of calcium to dominate the trade to India. They An internal factor which helped
and sulfate ions and was much more also achieved success in selling their the Burton brewers was the develop-
suited to the brewing of pale ales than pale ales and, later, IPAs in England ment of the Burton Union system.
was London water which was high in itself. They were helped by external This consisted of very large wooden
bicarbonate ions. In the next year factors, notably that from the 1830s casks, fitted with attemperators, or
after Marjoribanks’ approach to All- onwards a network of railways was cooling coils, and swan neck tubes in
sopp the latter sent a shipment of his built in England, so that beer could the bung holes of the casks. This al-
new pale ale to India. It was appar- readily be exported from Burton all lowed the fermenting beer to froth out
ently received with acclaim, so much over the country. But the public’s into a collecting trough where the
so that other Burton brewers were taste was also changing, drifting away yeast would separate from the beer
very quick to come up with their own from dark porters and stouts and to- and the latter could be returned to the
pale ales, with Bass brewing its first wards paler beers. Dark beers were in casks. The importance of this was that
version in 1823. For the record, it has a terminal decline, although the de- the brewers could use powdery, non-
been reported that the Edinburgh- cline was very gradual for in 1839 flocculent yeast and achieve high at-
Leith brewery in Scotland had actually Bass was still producing porter as well tenuation of the beer, thus making it
made an “IPA” rather earlier in 1820. as pale ale. Another factor was the more stable and unlikely to re-fer-
One type of Edinburgh water bore growth of a middle class with dispos- ment when it had to be shipped over
some similarities to that of Burton so able income who could afford the long distances. The outcome of all this
it is not surprising that Scottish pale more expensive imported Burton pale is that Bass became the biggest brewer
ales were of similar quality to those ales over those produced locally and in England later in the century.
from Burton, and that Edinburgh therefore more cheaply. Also drinking Burton IPA became the classic IPA
brewers produced such ales in some glasses, which showed pale ales to and was exported all over the world,

BRITISH IPA RECIPES

WLP007 (Dry English Ale) or OG = 1.056 FG = 1.012 (2 L) of hot water, and carefully dis-
Lallemand Nottingham yeast IBU = 45 SRM = 8 ABV = 5.9% solve extract in this liquor. The recipe
2
⁄3 cup corn sugar (if priming) is for a full 5-gallon (19-L) boil; if you
INGREDIENTS use a smaller volume increase the bit-
STEP BY STEP 7 lbs. (3.2 kg) Maris Otter liquid tering hops proportionately. Boil 60
Mash grains with hot water (1.2 qts./ malt extract minutes, cool to 65–70 °F (18–21 °C),
lb.) at 149–151 °F (65–66.1 °C) for 0.6 lb. (0.27 kg) pale dried malt extract and pitch with yeast, preferably pre-
1 hour. Run off and sparge to collect 0.75 lb. (0.34 kg) Bairds Carastan malt pared previously as a 1-qt. (1-L)
about 6 gallons (23 L) of wort. Bring (35 °L) starter. Ferment 5 days, rack to second-
to a boil and add the bittering hops, 12 AAU Target hops (90 min.) ary and add the dry hops in a sanitized
boil 90 minutes. Cool to 65–70 °F (1.5 oz./43 g at 8% alpha acids) weighted muslin bag. After 1–2 weeks,
(18–21 °C) and pitch the yeast, prefer- 1 oz. (28 g) UK Fuggles (dry hop) rack to keg or bottle and prime or car-
ably prepared previously as a 1 oz. (28 g) UK Goldings hops (dry hop) bonate in the usual way.
1-qt. (1-L) starter. Ferment 5 days, rack Wyeast 1098 (British Ale) or White Labs

VERY SMALL MODERN IPA

to secondary and add the dry hops in a WLP007 (Dry English Ale) or
sanitized weighted muslin bag. After Lallemand Nottingham yeast
1–2 weeks, rack to keg or bottle and 2
⁄3 cup corn sugar (if priming) (5 gallons/19 L, all-grain)
prime or carbonate in the usual way. OG = 1.037 FG = 1.009
STEP BY STEP IBU = 27 SRM = 7 ABV = 3.6%

MODERN BRITISH IPA

Place grains in a muslin bag and steep
for 15–20 minutes in 2 qts. (2 L) hot INGREDIENTS
(5 gallons/19 L, water at about 150 °F (65 °C). Run off 7 lbs. (3.2 kg) Maris Otter pale ale malt
extract with grains) into boiler and rinse grains with 2 qts. 0.75 lb. (0.34 kg) Bairds Carastan malt

BYO.COM SEPTEM BER 2015 91

including to the USA. But its very suc- to around 3.7–3.8%. Some of that was mean that “classical” IPAs more or
cess meant that other British brewers due to changes in drinking habits, but less disappeared in Britain. But the
wanted to emulate it, and we have al- an important factor was that of taxa- IPA name did not, and some brewers
ready seen that Edinburgh brewers did tion. For over a century British beer kept it for beers at half the strength of
exactly that. But other brewers all over taxed after 1880 was based on the 19th century IPAs. The best-selling
the country also made their own ver- original gravity of the wort and was cask-conditioned beer in Britain is
sions, some of which may well have due when the gravity was measured Greene King’s IPA, weighing in at just
been of poor quality for lack of suit- and not when the beer was sold, which 3.7% ABV, and not the strongest pale
able water. But as the 19th century was almost a double tax! Throughout beer on their list. Some would argue
wore on brewing chemists came to the century beer tax steadily in- that these beers are not IPAs in any
understand the importance of using creased, with huge surges in the two sense, but rather just regular bitter
the right kind of water, and how to ad- World Wars. It is now based on ABV, ales. Others might say that whatever
just their supplies to match the quality and there is a reduction for small a brewer calls his beer that is what it
of Burton water. So soon virtually brewers (below 60,000 barrels), but is. I used to think that such beers
every brewer in the land had his own still excise duty remains a burden on should not be called IPA, but have
pale ale. There was also a trend to British brewers, and it was recently come round to the idea that we cannot
making lower strength versions, such calculated that they pay 40% of the ignore them if they are popular with
as dinner ales, leading to the emer- total beer tax in the European Union. drinkers, so perhaps it is best to look
gence of bitter ales, which are now the What has that to do with IPA in on them as another class of IPA, sep-
most common form of ale in Britain. Britain? Well, as I said earlier the tax arate from the original forms. And re-
This brings us into the 20th cen- pushed brewers to reduce their origi- member that the “classical” IPAs
tury when beer strengths went into a nal gravities and ABV levels, leading were never a defined style, and were
steady decline. At the beginning of the most of them to produce nothing but by no means always brewed from
century the average alcohol content low-alcohol session beers. Although traditional English malt and hops,
was 5-6% ABV; by the end it had fallen not in many ways a bad thing, it did such as Goldings. Bass, in the 19th

BRITISH IPA RECIPES

(35 °L) bag. After 1–2 weeks, rack to keg or Labs WLP002 (English Ale) yeast
4 AAU UK Fuggles hops (90 min.) bottle and prime or carbonate. 2
⁄3 cup corn sugar (if priming)
(1 oz./28 g at 4% alpha acids)
STEP BY STEP
VERY SMALL
8 AAU UK Target hops (0 min.)
(1 oz./28 g at 8% alpha acids) Place the grains in a muslin bag and
1 oz. (28 g) First Gold hops (dry hop)
Wyeast 1028 (London Ale) or White
MODERN IPA steep for 15–20 minutes in 2 qts. (2 L)
hot water at about 150 °F (65 °C). Run
(5 gallons/19 L,
Labs WLP002 (English Ale) yeast extract with grains) off into kettle and rinse grains with
2
⁄3 cup corn sugar (if priming) OG = 1.037 FG = 1.009 2 qts. (2 L) of hot water and carefully
IBU = 27 SRM = 7 ABV = 3.6% dissolve extract in this liquor. This
STEP BY STEP recipe is for a full 5-gallon (19-L) boil;
Mash grains with hot water (1.2 qts./ INGREDIENTS if you use a smaller volume increase
lb.) at 152–154 °F (67–68 °C) for 4 lbs. (1.8 kg) Maris Otter liquid the bittering hops proportionately. Boil
1 hour. Run off and sparge to collect malt extract with Fuggles hops for 60 minutes, then
about 6 gallons (23 L) of wort. Bring to 0.5 lb. (0.23 kg) pale dried malt extract add the Target hops and let the wort
a boil, add the Fuggles bittering hops, 0.75 lb. (0.34 kg) Bairds Carastan malt sit for 30 minutes. Cool to 65–70 °F
boil 90 minutes then add the Target (35 °L) (18–21 °C), and pitch with yeast,
hops and let sit 30 min. Cool to 65–70 4 AAU UK Fuggles hops (90 min.) preferably prepared previously as a
°F (18–21 °C) and pitch with yeast, (1 oz./28 g at 4% alpha acids) 1-qt. (1-L) starter. Ferment 5 days, rack
preferably prepared previously as a 1- 8 AAU UK Target hops (0 min.) to secondary and add the dry hops in a
qt. (1-L) starter. Ferment 5 days, rack to (1 oz./28 g at 8% alpha acids) sanitized weighted muslin bag. After
secondary and add the First Gold dry 1 oz. (28 g) First Gold hops (dry hop) 1–2 weeks rack to keg or bottle, and
hops in a sanitized weighted muslin Wyeast 1028 (London Ale) or White prime or carbonate in the usual way.

92 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

century, often used imported malt and a British IPA and that the IPA style has Burton IPAs of the 19th century, were
hops, including American hops, so been something of a moving target. actually quite simple beers, based only
their IPA offering could hardly be Therefore, I am not going to give pre- on pale malt. Actual analyses of beers
termed “traditional.” cise definitions in the style of the Beer of that time indicate OG of
There have been other changes in Judge Certification Program, but 1.065–1.070 (15.9–17.1 °P), with fin-
British IPAs, notably the use of rather just some loose guidelines ishing gravities around 1.008-1.012
caramel malts, which were first pro- along with the example recipes on (2-3 °P), giving 7-7.5% ABV. As to hop
duced only in the late 19th century. pages 90–92. rates we do know that these were high
Their value in IPAs is to add some body Traditional or classic IPA, by which at 3–5 lbs./barrel or 6-9 oz./5 US gal-
and slight sweetness, so that it is pos- I mean IPA, roughly according to the lons. What we do not know is what va-
sible to still use a relatively high hop-
ping rate without making the beer
thin and unbalanced. Other changes
came with the craft brewing revolu-
tions in Britain and the USA. Perhaps
inspired by the American craft brew-
ers wholesale love affair with IPA,
some British brewers moved to create
or revive their own versions. Some in-
deed have done so using American cit-
rus-type hops, while others have been
more traditional. But the interesting
thing is that few have brewed their
new IPAs to anything like the alcohol
level of their 19th century predeces-
sors. In fact, they have mostly brewed
these new beers at around 5-5.5%
ABV, such as Fuller’s Bengal Lancer at
5.0% ABV. And that to me gives us yet
another class of British IPA, so that
there are now three in all.
There were other changes on the
British brewing scene through the
20th and into the 21st century. Mostly
these had to do with brewery amalga-
mations as the larger companies grew
by buying up the smaller ones, mainly
to get their hands on their “tied
houses” (pubs owned by the brewer
and in which only that brewer’s beer
was sold). The result of this is that
there is now only one British brewer in
Burton, Marston’s. Apart from a few
small craft brewers the others in the
town are now owned by Anheuser-
Busch InBev (Belgium/USA) and Miller
Coors (South Africa/USA). Bass as a
company has disappeared, and I am
presently drinking a Bass Pale Ale
brewed by AB InBev in the USA.

DEFINING AND
BREWING BRITISH IPAS
The Brits have no body or institution
which defines beer styles, and as dis-
cussed earlier it is clear that they have
very loose ideas as to what constitutes

BYO.COM SEPTEM BER 2015 93

 rieties of hops were used — Goldings
were probably a favorite, but Bass for
one is known to have used some
American hops. We do not know the
condition of the hops, as they were
stored without refrigeration, and
might well have been very low in
alpha-acid when used. However, edu-
cated guesses suggest that these beers
had IBU levels of 70 to as much as
100+. They were generally dry-hopped
in the cask for both aroma and preser-
vative purposes, but again we do not
know just how effective this procedure
was for producing aromatic character,
as much of the hop oils could have
been lost in storage.
I have given a recipe for IPA in this
article (starting on page 90) taken
from an 1868 publication, which is
simply a collection of recipes that
gives a beer fitting the above descrip-
tion. The brewer, George Amsinck,
was apparently working in London,
not Burton, but his recipes are very
detailed (a rarity at that time!) and
easily capable of conversion to home-
brewing. But the beers described
above are very highly attenuated (over
GOT BREWING 80%) and therefore very dry which
would accentuate the already high hop
QUESTIONS? bitterness, and in my view would taste
The Homebrewer’s somewhat thin. I have therefore given
recipes for my classic IPA in which I
Answer Book have gone for “only” 70 IBU and have
added some crystal and amber malt
Direct from the pages of Brew Your Own just to beef up the body. For the Am-
magazine, this comprehensive collection of sinck recipe I have stuck to East Kent
questions and answers from our popular Goldings as he did, but my “classic”
“Mr. Wizard” department offers advice for uses a mixture of Goldings, Fuggles,
both the novice and the advanced hobby and Styrian Goldings which is a more
homebrewer – and everyone in between! modern interpretation of the style. In
Covering nearly every situation a each case dry-hopping in the second-
homebrewer could encounter, this 432- ary with one or more of the latter
page guide is the perfect reference for three varieties is a must. I have opted
any amateur brewer. Fully indexed and for Whitbread yeasts rather than a
organized by themes. Find answers to your Burton strain, since the latter is less
questions and fixes to your problems fast. easy to find and in my experience it is
Get difficult to handle in a normal home-
Yours brew setup.
Today! Modern British IPA (recipe start-
Available at better brewing
supply retailers and bookstores ing on page 90) is my obvious term for
the “revival” products offered by sev-
Order your copy now for just $14.95
online at eral British commercial brewers. We
brewyourownstore.com would call these pale ales, but I’m
or by calling 802-362-3981 ext. 106 sticking to the attitude of “it is what
the brewer says it is.” These come in

94 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

BYO.COM SEPTEM BER 2015 95
 for this type of beer should be around
1.036–1.038 (9-9.5 °P), although this is
not written in stone. The finishing
gravity should be no lower than 1.009
(2.3 °P) so the beer will be around
3.5–3.7% ABV. Bitterness levels
should be around 25–30 IBU, and I
have opted in the recipes for bittering
with Fuggles and Target and First Gold
for late- and dry-hopping respec-
tively. But you can use any English
hop you want for any of these pur-
poses, including Progress and even
the high alpha-acid Admiral varieties.
I do not see this as a beer where you
would want to use a US citrus hop.
Base malt choices are much the
same as for Modern British IPA, al-
though again Maris Otter would be my
first choice. You also need a slightly
higher level of light crystal malt at
about 8–10% of the grist just to give
that little extra bit of body to what is
quite a light beer. Almost any yeast
strain labelled “London” or “English
Ale” will do, so long as they are not
highly attenuating. Keeping fermen-
Photo courtesy of Greene King Brewery

tation temperature near to 65 °F (18 °C)

will help avoid over-attenuation and
keep the beer’s palate clean. Lastly,
don’t expect too much from this beer,
it’s a session ale meant for no more
than pleasant drinking.

RELATED LINKS:
• A traditional Burton Union system
derives from Burton-Upon-Trent,
Part of the original brewing system at Greene King Brewery in Bury St Edmunds, England. The setup circulates yeast
England. Greene King is one of the most well-known producers of British IPA. blowoff into a collection vessel then
back into the primary fermenter.
at around 1.050–1.055 (12.4–13.6 °P), well, and you could even use a Pilsner Check out how to build a scaled-
finishing at around 1.010-1.012 (2.6- malt if you wanted a very pale version down version of the traditional
3.1 °P), and about 5-5.7% ABV. Hop of this beer. British brewers are fond Burton Union, which was created
levels are lower than for classic IPAs at of crystal malts, and a small amount for homebrewing.
40-50 IBU, using English Goldings and (about 5% on total malt) of a low-color http://byo.com/story351
Fuggles for aroma, and higher alpha- crystal (20-40 °L) does add a little
acid varieties such as Target or First palate fullness to this type of beer. • Want to know more about the
Gold for bittering. Again dry-hopping The choice of yeast is wide and almost differences between British and
is important, and preferably done with any English strain will give good re- American IPA? English IPAs generally
Goldings or Fuggles. One or two sults, so long as it gives good attenu- show more biscuity or nutty malt
British brewers do use citrus character ation (70% or better). Keep the character and are less highly attenu-
US hops, so that gives you some room fermentation below 70 °F (21 °C) as es- ated. American IPAs are usually
to work in if you want to use Cascade, ters are not wanted in this beer which stronger and hoppier, but many
Centennial, Citra®, and so on. should have a “clean palate.” classic American examples are
Ideally these should be brewed Very Small Modern IPA (recipe lighter in color. Check out more in
from English 2-row pale malts, such starting on page 92) is the unglam- our story “IPA: A Tale of Two Beer
as Maris Otter or Golden Promise, al- orous title I have picked for the third Styles” from May-June 2007.
though US 2-row pale malts still work British IPA category. For me the OG http://byo.com/story921

96 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

 TECHNIQUES
BY TERRY FOSTER

PRE-PROHIBITION
STYLE BEERS
Reviving the beers of American forefathers

T
here is a perception sultancies came into being around
among craft beer drinkers the same time, including that of Dr.
that American Prohibition Robert Wahl. Most, if not all of these
was the cause of the dom- schools, were run by men of German
Adjunct brewing ination of the market by and Austrian extraction, and their ideas
light American Pilsners. When brew- on scientific brewing spread rapidly
was heavily pro- eries rose from the ashes of the noble among practicing brewers, and not just
moted around experiment they soon gravitated to-
wards producing cheap, undistin-
lager brewers.
The point about cereal adjuncts
the end of the guished beers produced with a high was that 6-rowed barley grew better
19th century on proportion of adjuncts such as rice and
corn flakes or grits. The perception
than 2-rowed European varieties in
America. Malt made from it was widely
the grounds that continues that we were only rescued available and cheaper than 2-rowed
from a sea of identical, flavorless light malt, and its use was promoted in part
it made a beer lagers by the advent of craft brewing in on a nationalistic basis. Malt from
more stable to the late 1970s and the 1980s onward.
Pre-Prohibition beers were suppos-
6-rowed barley is higher in protein
than the 2-rowed variety, which means
chilling, with edly much better than that; well-fla- that beer brewed from it alone would
greater palate vored, brewed from all malt, and served
fresh in outlets close to the brewery.
tend to have haze problems.
But, such malt is also higher in
fullness and Like all generalizations there is not too starch-reducing enzymes than 2-row
much truth in such a statement. There malt, which means it can convert not
foam stability . . . were some brewers still producing only its own starch but also that from
characterful, flavorful beers, Ballantine other sources that contain no enzymes,
being one of the first names that so a goodly portion of the malt bill
comes into my mind. But, in fact, the could be replaced by corn or rice. Ad-
use of adjuncts in brewing had already junct brewing was heavily promoted
become prevalent in the late 19th and around the end of the 19th century on
early 20th centuries. I had thought that the grounds that it made a beer more
this was true for lager beers, and that stable to chilling, with greater palate
the lighter beers produced in this way fullness and foam stability than could
pushed out the “heavier” all-malt ales. be obtained in the absence of adjuncts,
But as we’ll see later it was also true with some suggestions that the beer
for ales. was crisper tasting. However, all the
The introduction of non-malt ad- promotions of this period that I have
juncts by American commercial brew- read never failed to mention the
ers came about some time in the telling fact that brewing with adjuncts
1880s, according to Wahl-Henius. The resulted in cost savings.
instigator was one Anton Schwarz, a I have suggested that these ad-
Photo by Terry Foster

Czech-born Austrian who settled in junct beers were generally lagers, but
New York City in 1868 and became edi- this concept was soon extended to ales
tor, and later owner of “Der Amerikanis- to make them lighter in flavor and
che Bierbrauer,” which was later more suited to bottling than would
Anglicized to “The American Brewer.” have been the case with an all-malt
A page inside one of the Hartmann brew Schwarz also founded the Brewers’ beer. As we shall see, adjuncts may
books Terry Foster has come across that Academy of the United States, and have been used in ale brewing even
are dated from 1903–1916. several other brewing schools and con- with 2-row pale malt (a practice that

98 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

became common in England, and is still so today). But it was of a dark version. I can’t cover them all here, so I am going to
not just cereal adjuncts that were used as malt substitutes, deal only with the pale ale and the stronger holiday ale
for sugar came into common use in ale brewing also, which (brewed only once in 1905), as I have had a shot at repro-
might seem to have been a purely economic practice. But ducing both of these.
let’s move on and look at some actual examples of such
brews and how we might reproduce one. THE BEERS
The recipes for pale ale and holiday ale were quite simple
SOURCE and I outline them here (they’ll be put in a more recogniza-
You may be forgiven for thinking that I am the guy who ble form later):
often chats on about reproducing old English beers, but be
assured that this will deal with only American brewing and Pale ale Holiday ale
with one very specific instance of it. That is because I have Malt 69% 68%
been lucky enough to come across a whole boatload of Caramel malt 0 6%
brewing information from the 1880s and into the 1930s. Jeff Corn flakes 14.5% 0
Browning, Brewer at BrüRm@BAR came into possession of Grape sugar 16.5% 26%
this material, which we have been trying to decipher. There’s Hops (lb./barrel) 1.12 1.31
so much of it that we have only scratched the edges so far, OG °B* 12.5 13.6
but one notable part of it is that we have brew books from OG 1.050 1.055
1903 to 1916. This is all from Hartmann, later Home Brew-
ing Co. in Bridgeport, Connecticut. *I have used degrees Balling (°B), rather than degrees Plato (°P)
In 1904 this company brewed about 30,000 barrels or specific gravity (SG), because that was the brewer’s notation
made up of an even split of ales and lagers, for ales were
still an important product in New England at that time. The two recipes show only small differences in hop rate
There were several special brews, including one brew of a and original gravity (OG), and clearly the main differences
porter, but the regular ales were a pale and a dark, whilst are in the addition of caramel malt and use of sugar as the
the standard lagers were all pale except for just two brews only adjunct for the holiday ale. There are a few problems

BYO.COM SEPTEM BER 201 5 99

 TECHNIQUES
about interpreting these bare bones numbers. I have used
1904 PALE ALE the word “malt” as that was the only descriptor used in the
brew book, but of course this would have been pale malt,
(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.007 which was cited as giving 70% extract. But of what sort was
IBU = 39 SRM = 3 ABV = 5.7% it? The book gives a mash temperature of 152 °F (67 °C),
with no protein rest at a lower temperature, which would
When I brewed this recipe, I used Wyeast 1098 (British suggest it could have been 2-row pale. But the high adjunct
Ale), but upon reflection, Wyeast 1056 (American Ale) usage suggests that it was more likely 6-row malt. In my
would probably have been more authentic; your choice. recipes I opted for 2-row malt, which surely must be of a bet-
ter quality than the 2-row malt available in 1904/1905!
INGREDIENTS
“Caramel malt” is another debatable ingredient, since no
6.6 lbs. (3 kg) pale 2-row malt
color designation was given, and so we have no sure knowl-
1.4 lbs. (0.64 kg) flaked corn
1.6 lbs. (0.73 kg) corn sugar (10 min.) edge of the degree of roasting. I made the executive as-
3.5 AAU Cluster hop pellets (first wort hop) sumption that caramel malt production techniques were not
(0.5 oz./14 g at 7% alpha acids) well advanced at that stage, so it would probably have been
3.5 AAU Cluster hop pellets (90 min.) highly-colored caramel malt, say 120 °L. In fact, even in my
(0.5 oz./14 g at 7% alpha acids) early homebrewing days there was only one “crystal malt”
3.5 AAU Cluster hop pellets (60 min.) available and that was highly colored! No extract figures
(0.5 oz./14 g at 7% alpha acids) were given for this malt, but this would surely not have been
4 g table salt (NaCl) too different from modern values.
Wyeast 1098 (British Ale) or Wyeast 1056 (American Corn flakes are obvious and much the same as we use
Ale) yeast
3
today; they were quoted then as giving 77% extract, and
⁄4 cup corn sugar (if priming)
were added in the mash (starch in flakes is already gelati-
STEP BY STEP nized). Grape sugar was the term they used then for dextrose,
Mash grains and corn flakes at 152 °F (67 °C) with or corn sugar, and was quoted as yielding 80.5% extract. The
9.6 qts. (9 L) water for 60 minutes. Run off and sparge sugar was added during the boil, but no details of the timing
to collect 6 gallons (23 L) of wort. Add salt and first of this addition were given; I opted for the last 10 minutes of
portion of hops to kettle with first gallon (4 L) or so of the boil.
wort. When all wort is in, bring to boil and then add There were some peculiarities about the mashing. In the
second hop addition. Add the remaining hops and sugar pale ale the flakes were mashed with 40% of the malt and
according to the ingredient list. After the boil, cool to hot water at 160 °F (71 °C) for just a few minutes before
65–70 °F (18–21°C), separate from trub and transfer to adding to the main mash with the rest of the malt plus water
fermenter. Pitch with yeast, preferably as 1 qt. (1 L)
at the same temperature. Hot water was then added to raise
starter, and ferment 5-7 days. Rack to secondary for
the mash temperature to 152 °F (67 °C). It was held at this
7–10 days, then keg or bottle in the usual manner.
conversion temperature for 25-30 minutes, then raised to
PARTIAL MASH VERSION: 162 °F (72 °C), where it was held for 1 hour. Why it was nec-
Substitute 3.5 lbs. (1.6 kg) pale liquid malt extract and essary to hold this mash out temperature for so long is not
1.5 lbs. (0.68 kg) pale 2-row malt for the 6.6 lbs. (3 kg) clear, and I saw no reason to do this in my own version of
pale 2-row malt in the all-grain version. Replace the these beers. Indeed, the holiday ale was not treated this way,
90-minute Cluster hop addition with 4.9 AAU Cluster and the mash was held at 153 °F (67 °C) for 1 hour and kept
hop pellets (0.7 oz./20 g at 7% alpha acids) at 60 min- there before running off the wort and sparging.
utes and add the third hop addition with 30 minutes There is no information on the hops other than “New” for
remaining in the boil. the pale ale, and a mix of “Old” and “New” for the holiday ale.
Mash pale malt and corn flakes at about 152 °F
Whether “New” meant from that same year’s harvest, or
(67 °C) with 3 qts. (2.8 L) water for 30–40 minutes. Run
newly bought is not clear. There are some references to
liquid off from the grain bag, rinse grains twice with
3 qts. (2.8 L) hot water. Dissolve the extract in the col- using a portion of “Pacific” hops, but it would seem that
lected liquid. Add salt and first portion of hops and mostly they were local, probably New York-grown hops. It is
make to 5 gallons (19 L) with hot water. Bring to boil, likely that they were low in alpha-acid by today’s standards,
add second hop addition, and after 30 minutes boiling perhaps around 3-5% alpha and I have taken the conserva-
add third addition of hops. Boil for a total of 60 min- tive view and calculated that the pale ale had 39 IBU, and
utes, adding the sugar 10 minutes before the end (stir holiday ale had 46 IBU; both values represent respectable
well and be careful of the hot liquid); cool to 65–70 °F bitterness levels for beers of this kind of gravity.
(18–21 °C), separate from trub and transfer to fer- Boil times were quoted as around 2½ hours, which is ex-
menter. Pitch with yeast, preferably as 1 qt. (1 L) starter, cessive and indicates that the brewer sparged more than
and ferment 5–7 days. Rack to secondary for 7-10 days,
was necessary and then boiled down in order to ensure he
then keg or bottle in the usual manner.
got the maximum of extract out of the malt. In my recipes I
opted for more modern procedures with a 90-minute boil for

100 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

the all-grain recipes. The hops in the original were added in from around that time suggest that ale brewers in the US
three (presumably) equal portions, before the boil, at the were looking to brew ales that bore some similarity in flavor
start, and one hour before the end. This would have made to their lagers — bright, sparkling, and crisp. In fact, Hart-
for good alpha acid extraction and isomerization, which is mann’s ales may have been crisper than their lagers, which
why I used 30% utilization in the calculation earlier. It also were of similar OG, but lower IBU (27), and used flakes as
means that the brewer was practicing first wort hopping! adjuncts and no sugar.
But there was no evidence in the brew books as to why this
particular schedule of additions was carried out. ONWARD
Another interesting point was that of water treatment. A recipe for my version of the 1904 Pale Ale is given on
Both brews added 238 mg/L (ppm) of sodium chloride page 100 and a recipe for my version of the 1905 Holiday
(94 ppm Na+, 144 ppm Cl-) and no other salts were added. I Ale is available online at http://byo.com/story3264. They are
can’t be sure about the mineral content of the water used, not intended to, and perhaps can never be definitive copies
but my town water comes from a Bridgeport, Connecticut of the originals, but they do cast some light as to kinds of
water company, and this is quite soft, with less than 50 ppm beers that were being brewed just prior to Prohibition. But
total solids. So it seems reasonable that the Hartmann Co. do remember that this is a continuing project and that Jeff
used water of a similar nature, and that, before the sodium and I have a great deal of work still to do before this mate-
chloride addition, this water was similar to that from Pilsen. rial is fully sorted out. In fact, the latest Hartmann brew
book I have examined suggests that they experimented fur-
TASTE ther with the brewing process, moving to a form of decoc-
Of course, we cannot be sure as to how this beer might have tion mashing.
tasted, and the brew book gives no details of fermentation, Although we have a lot of material it is still incomplete,
so we do not know what sort of final gravity (FG) was so like all research projects we shall finish up asking more
achieved (or the nature of the yeast used). Commonly in questions than we have answered. Therefore, if any of you
English ale brewing we look for FG to be about one quarter have any knowledge or, better still brewing documents from
OG; these beers would likely have a lower FG because they this period, we would be only too happy to hear from you by
used sugar, which ferments out completely. Other references email at [email protected].

BYO.COM SEPTEM BER 201 5 101

 ADVANCED BREWING
BY MICHAEL TONSMEIRE

FORAGING FOR
INGREDIENTS
Finding and brewing with wild ingredients
here was a long time when dients they can sometimes find grow-

T nature was humanity’s su-

permarket, pharmacy, and
even homebrewing store.
When our ancestors
wanted a beer they first had to gather
and process grain to provide sugar,
ing by the side of the road. There are
several craft breweries specializing
in brewing foraged beers. I’ve been
especially impressed by Scratch Brew-
ing Co. (Ava, Illinois). My favorite was
their Burdock Sahti (brewed with
capture wild yeast to convert that eastern red cedar braches — a juniper
sugar into alcohol, and forage season- relative, roasted burdock root, and
ings to balance both the residual soured with Lactobacillus).
sweetness and questionable fermenta-
tion character. Luckily obtaining consis- SAFETY
tent grains, yeasts, and hops from Foraging is not something to be taken
around the world is now as easy as lightly. You cannot simply grab any-
Wild ingredients driving to a local shop, or clicking a thing that smells nice to toss into your
encourage sea- few computer keys. However, there is
still that prehistoric appeal of wander-
beer, or this might be your fate: “First
they took my blood. Then they put a
sonal brewing, ing through a local forest, marsh, tube through my throat and into my
beach, meadow, or backyard collecting stomach, to empty out my belly. Then
adding excite- ingredients for a batch of beer! some laxatives were put back in. The
ment to the Beyond the romance, there are
other reasons to consider brewing with
cardiac failure was known to occur […]
so they put me in Intensive Care for 24
yearly brewing wild ingredients. First, they’re free! At hours.” This poster to the /r/TIFU (Today
cycle. Truly $20 per pound, chanterelle mushroom
beer sounds like something for the
I F’d Up) sub-Reddit had brewed a beer
with trimmings from a shrub he
local ingredients homebrewing one-percenters, but thought was pine, but was instead poi-
Denny Conn ages a 5.5 gallon (21 L) sonous Taxus. Luckily he made a full
provide a sense batch of Wee Shroomy on two foraged recovery, but the message is clear: If
of place as well. pounds (0.9 kg) of the usually costly
fungus (imparting a fruity-apricot scent
you have any doubt about what you are
picking, don’t brew with it!
that melds with the rich wee heavy The best way to begin foraging is
maltiness – see his book Experimental to go with a local guide who special-
Brewing for the recipe). Wild ingredi- izes in edible plants. They’ll know the
ents encourage seasonal brewing, seasons, how to positively identify
adding excitement to the yearly brew- plants, and where to look for them.
ing cycle. Truly local ingredients pro- Lacking a guide, a book on foraging in
vide a sense of place as well. Fresh your region is the best option. Even re-
prickly pears, mulberries, salmonber- searching local history can provide in-
ries, and pawpaws aren’t fruits that sight on what earlier residents cooked
brewers everywhere have access to. and brewed. Stephen Harrod Buhner’s
Photo by Michael Tonsmeire

Cooking with wild ingredients is a encyclopedic Sacred and Herbal Healing

popular concept at some of the best Beers: The Secrets of Ancient Fermenta-
restaurants in the world (e.g., Noma in tion is a valuable supplement for sug-
Denmark and The Willows Inn in Wash- gestions on incorporating many wild
ington). Rather than import luxurious ingredients into beer.
black truffles and saffron, these chefs Another resource is the organiza-
are cooking gourmet meals with ingre- tion Beers Made by Walking, which

102 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

leads brewers on hikes to gather ingredients and inspiration. even a history of country wines flavored with dandelion
Started in 2011, they have now worked with 45 craft brew- flowers. The biggest challenge can be finding flowers to pick
eries. For example TRiNiTY Brewing’s (Colorado Springs, Col- that haven’t been sprayed with pesticide or herbicide. My
orado) deliciously delicate Mr. Saison was brewed with friend Nathan Zeender brews Right Proper’s (Washington,
mustard seed, lemongrass, and rose hips inspired by a hike DC) Teeth of Lions Rule the Divine, a Berliner weisse with
in Green Mountain Falls, Colorado. both dandelion flowers and their roasted roots for mild
For the rest of the article, I’ll assume you’ve taken the earthy-bitterness to complement the Chinook and Centen-
crucial step of ensuring the safety of ingredients you forage. nial dry-hopping. Other popular flowers to brew with in-
clude chamomile, lavender, and heather.
FLOWERS Rather than the entire flowers, you can brew with nectar.
North America had several native hop species before Euro- Fruit blossoms are especially aromatic, but the nectars of
peans arrived and started brewing beer. Some of these na- many non-edible plants can add wonderful aromatics to a
tive hops crossed with imported European varieties giving beer. The problem is that nectar is very dilute and a notice-
many modern American commercial varieties some of their able flavor can require gallons of it concentrated down to
unique characteristics. Wild hops are most commonly found thick sugary syrup. To make matters even more difficult, boil-
in the northern US, but some species like Humulus lupulus ing drives off the elusive aromatics. Rather than attempt the
var. neomexicanus grow further south. Neomexicanus varieties laborious fanning by hand, employ a hive of bees to do the
(e.g., multihead) are now commercially grown, for those of us work for you.
who can’t forage for them.
If you do stumble upon wild hops, you may need to FRUIT
schedule a return visit when they are mature. Once they are I’ve brewed with wild mulberries and beach plums. One
ready to harvest, rub a few cones between your hands to pound of mulberries per gallon (0.12 kg/L) added a deep
gauge the aroma before picking. The major drawback of wild crimson color and a jammy/earthy fruitiness to a sponta-
hops is their unknown alpha acid content. Alpha acid tests neously fermented beer (as detailed in my “American Wild
take effort or money. An easy solution is to bitter with com- Ales: Running Feral Fermentations at Home” story from the
mercial hops and save the wild hops for flavor and aroma. September 2012 BYO). The tiny beach plums were more as-
Despite being considered weeds, dandelions are easy to sertive, adding rich plum and cherry notes to a dark sour.
identify, plentiful, and have several culinary uses. There is Tasting the fruit to determine when its flavor peaks is essen-

BYO.COM SEPTEM BER 201 5 103

 ADVANCED BREWING
tial (generally ripe or even slightly over-ripe is ideal). that you can dose into the beer to taste at packaging.
The same rules for cultivated fruit apply to wild fruit, the Spruce is a traditional beer seasoning. New growth har-
later the addition the more flavor is retained. If you want vested in the spring is best, right as the brown coats are
local microbes to influence your fermentation then select falling off. These pale green tips have a lighter citrusy flavor,
fruits that are damaged and add them at pitching.1 rather than the harsh resiny flavor of older growth. Once
clipped, spruce tips can be vacuum-packed and frozen like
HERBS AND SPICES hops until needed. I found their contribution to be long-last-
The most potentially hazardous categories are the season- ing and refreshing in an India pale gruit I brewed with 1
ings. Herbs are the green/leafy parts of plants and spices are pint (0.47 L) at 60 minutes and 1.25 pints (0.57 L) at flame-
pretty much everything else — bark, seeds, etc. Many plants out in 5 gallons (19 L).
have evolved to produce highly flavor- and chemically-ac-
tive compounds to dissuade animals from eating them (try a GET OUT THERE!
tablespoon of peppercorns or a salad made with rosemary in There are so many topics in brewing that are universal. We
place of lettuce). Through the centuries humans have can talk about the way mash pH, alpha acid isomerization, or
learned to dilute these compounds with blander foods to pitching rate influences beers brewed in Seattle and Sao
render both more pleasant. Paulo with little distinction. Foraged beer isn’t about copy-
In 2014, for their second anniversary, Societe Brewing Co. ing what someone else has already brewed, it’s about being
(San Diego, California) brewed The Gleaner, a saison with inspired by what is available beyond the walls. It is an ex-
sagebrush, a hardier cousin of sage that grows rampant in cuse to stroll along the beach with your beer buddies and
southern California. Mike V. Sardina, of Societe Brewing, said ask that magical question “Can I make beer with that?” Sea-
it took only 1.5 oz. (43 g) of dried stem-on sagebrush added weed? Driftwood? Mollusks?
late in the boil in 20 bbl (.0024 oz. per gallon/0.018 g per L)
to provide a noticeable herbal tinge to the pale Belgian REFERENCES
1
base. If you don’t know how aggressive a seasoning will be, Mortimer, Robert, Polsinelli, Mario. 1999. “On the origins of
the safest option is to make either a tea (by steeping in hot wine yeast.” Research in Microbiology, 150(3):199–204. doi:
water) or tincture (by infusing in room-temperature vodka) 10.1016/ S0923-2508(99)80036-9.

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104 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

 PROJECTS
BY SCOTT POINTON

WOODEN TWO-TIER
BREW STAND
Build your own gravity-fed brew stand

have been brewing beer at home determine the minimum height of the

I for about seven years, using

equipment that has gotten pro-
gressively larger or more sophisti-
cated. Last year, I wanted to make
my brewing process more time effi-
cient and get away from using crates,
surface the mash tun would need to sit
on and still be able to gravity feed
wort into the kettle while it is sitting
on the burner (dimension #2). Now
measure the height of your mash tun,
and determine the minimum height of
boxes, and my workbench to achieve the surface that your hot liquor tank
the three tiers I needed for a gravity- would need to sit on and still be able
fed system. To help solve some of these to gravity-feed sparge water into your
problems I decided that I would up-
grade to a larger kettle and build a
mash tun (dimension #3). The brew
stand has six vertical “legs,” two short
The stand, when
two-tiered brew stand. The stand, when and four tall. The two shorter ones will placed next to
placed next to my propane burner, be-
comes a true three-tier, gravity-fed
be equal to dimension #2 and the four
longer legs will be equal to dimension
my propane
brew stand with the hot liquor cooler #3. Also, don’t forget to take into ac- burner, becomes
on the highest tier and the mash tun
on the middle tier. Once my wort has
count the height of the casters you will
use for the stand.
a true three-tier,
all been collected and I start my boil, gravity-fed brew
the stand can be rolled away to reduce TOOLS & MATERIALS stand with the
any possible danger of wood being ex-
MATERIALS LIST:
posed to high temperatures and open
flame. This is just a precaution, as the (Amount of each will vary depend- hot liquor cooler
stand never gets significantly warm ing on measurements unique to
each brewer’s equipment):
on the highest
even when it is parked next to the
burner during wort collection and early
tier and the
(8) 2x4, 8-feet (2.4-m) long
heating. This three-tier design allows
me to save time by applying heat to
(1) 4x4 1⁄2-inch birch plywood mash tun on the
the brew kettle soon after I start col-
(1) 2x4 1⁄2-inch birch plywood
(1) 2x4 sheet of pegboard
middle tier.
lecting wort from the mash tun. 1¼-inch stainless steel #8 square
As a note before we get started, my drive deck screws
dimensions are based on my specific (52) 5⁄16-inch x 21⁄2-inch zinc plated
brewing equipment, so you will need to lag screws
measure the height and width of your (52) zinc plated washers
own equipment and customize these (2) fixed casters
lengths for your needs if you want to (2) locking casters
build your own stand using my design.
My stand is 22 inches (56 cm) wide and TOOL LIST:
has three platforms, with the lowest Radial arm saw (or circular saw)
platform acting as a storage shelf, the Table saw (or circular saw)
Photos by Scott Pointon

middle platform serving to hold the Jointer

mash tun cooler, and the top platform Planer
holding the hot liquor tank cooler. My Power sander
advice is to place your kettle on your Cordless drill/driver
Jigsaw
burner and measure the height to the
Socket wrench
top of the kettle (dimension #1). Then

BYO.COM SEPTEM BER 201 5 105

 PROJECTS

1. SELECT MATERIALS
I designed my stand around my Northern Brewer
Megapot 1.2 kettle, propane burner, mash tun, and hot
liquor tank. Once I had a handle on the design I wanted
to execute, it was time for some woodworking. I decided
to build the stand from 2x4 construction lumber and
1
⁄2-inch plywood. I did have a significant advantage at
this point, as I have a complete woodworking shop in my
garage (building furniture is my other big hobby/mental
illness). As you can see, by jointing and planing the sur-
face of these boards to be perfectly square and flat, I
ended up with something that looks a lot better than
raw 2x4s. This is merely cosmetic though. If I didn’t have
these tools at hand, I would still have built the stand out
of the best 2x4 lumber I could find.
1
2. ASSEMBLE THE HORIZONTAL FRAMES
Next I laid out the boards for each of the three platforms.
Each platform is comprised of similar boards: A front and
back, two side rails, and one or two center rails. I care-
fully tapped and fussed with the boards until I had them
aligned perfectly and then I applied clamps to hold
everything in place while I drilled the first holes for the
lag screws that hold it all together. Because a brew stand
has to hold a lot of weight, and the act of brewing beer
creates a high humidity environment (at least here in the
Midwest), I wanted to use fasteners that would resist rust
and if they did eventually rust, would be strong enough

2 to give me peace of mind for years to come. That ruled

out standard deck screws. I chose lag screws over car-
riage bolts and nuts because lags tend to stay put over
time while carriage bolts and nuts need to be tightened
every so often.

3. CUT THE PLYWOOD SHELVES

The next step is to check that the corner of each plat-
form is perfectly square prior to cutting and attaching
the plywood tops. I used the old woodworking trick of
flexing and tweaking the assembly until the two diago-
nal corner-to-corner measurements were the same. Then
I knew it was square. Once this was accomplished I could
take accurate measurements and cut the three pieces of
plywood to size.

3
106 S E PTE MB E R 2 0 1 5 BREW YOUR OWN
4. LAY OUT THE LEG CUTS
Once the plywood was accurately cut to size, I laid one of
the pieces on my flat surface and placed a matching 2x4
frame over it. Again I used clamps to hold the frame and
the plywood tightly together, insuring proper alignment.
Before securing the plywood to the frame, I placed one of
the vertical legs in each place where I wanted one and
traced its outline on the plywood. This essentially gave
me lines to follow so I could remove the plywood and cut
out the holes for the legs to pass through.
4

5. CUT PASS THROUGH

HOLES FOR THE LEGS
Another woodworking trick is to drill two holes in oppo-
site corners of each rectangle to be cut out (the ones you
just traced), thus giving you a place to start each of the
jigsaw cuts. I was extra careful and went slowly with this
part to get the cleanest and straightest possible cuts. I
test fit each leg through the holes as I cut them to insure
that they fit. If they didn’t, I used the jigsaw and a file to
clean up the holes and allow the legs to ease through.
Remember that the top platform will not need any leg
holes cut into it because the legs do not need to pass
through that level. The same goes for the two shorter
legs, which do not pass through the middle platform.

5
6. ATTACH PLATFORMS
After all of the holes were cut in the plywood, I attached
the three plywood shelf platforms to their respective
bases. I pre-drilled and used countersunk stainless steel
screws to attach the plywood tops to each base. If you
plan to paint or apply some other finish to the stand you
will want to sink these screws deep enough for you to
later apply filler and sand the holes to hide them.
The next step is to place the lowest platform onto a
flat surface, with the plywood side facing up, and insert
the legs into the holes. I used a square to insure that each
leg stood 90 degrees to its platform, and drilled and sunk
lag screws through the outside rail and into the legs. This
essentially locked the legs into place against the plat-
6
form’s frame. I then repeated this for the second tier, and
finally for the third and final tier.

BYO.COM SEPTEM BER 2015 107

 PROJECTS

7. GETTING MOBILE
With all three levels of the stand now affixed, this stand
is beginning to weigh a lot. Thus it is a good time to get
the casters put on. I happened to have a set of casters
left over from an old woodworking machine base that
was perfect for this. I used two fixed casters on the back
end of the stand and two locking swivel casters for the
front. When attaching the fixed casters it is important
that you get them parallel with one another so that the
stand will roll smoothly. The easiest way to accomplish
this is to make sure they are attached squarely to the
stand itself.

7
8a & 8b. ADDING BELLS,
WHISTLES & STORAGE
I could have stopped there, but my new brew kettle
comes with a ball valve and it seemed like a waste to not
take advantage of that fact! So I bought some camlock
quick disconnects, a couple more ball valves, some high
temperature tubing, a March pump, and a stainless steel
convoluted counterflow wort chiller (8a) to complete the
stand and save even more time on brew day. The idea
here is that I use the coolers on the upper tiers of the
stand to mash/sparge and then send the wort into the
kettle. While I am boiling the wort, I clean up and put
away the two coolers. Once the boil is complete, I lift the
kettle into the position previously held by the mash tun
(on the middle tier) and from there I use the high tem-
perature hoses to carry the wort down to the pump and

8a then up to the chiller. From there I use hoses to either re-

circulate the wort back into the kettle or let it run off
into my fermenter. To keep the kettle from scorching the
wood, I put an 18-inch x 18-inch (46-cm x 46-cm) ce-
ramic tile on the middle tier platform to rest it on.
To mount the pump, I used a leftover block of 2x4
that had been planed and dimensioned the same as all
of the legs on the stand to set it off the leg far enough to
allow the bottom port of the pump to drain into a bucket
at the end of my brew day. This bottom port feature al-
lows the pump to completely drain and become dry on
the inside, hopefully making it less likely to harbor bacte-
ria between brew days.
For ease of use, I even put quick disconnects on the
chiller water garden hose connections. I find 90-degree
fittings work best for the garden hose because it be-
comes very stiff when I am running cold water through it.
The last thing I added was a pegboard (8b) on the

8b back end of the stand, to allow me to easily store my

hoses and a few brewing tools onboard to make life eas-
ier and more convenient on (and between) brew days.

108 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

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IPA Style Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .79 [email protected]
802-362-3981 ext. 106 FERRARI GROUP SRL . . . . . . . . . . . . . . . . . . . . . . . . . .33
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www.tempstatcontrols.com 816-421-3600 RUBY STREET BREWING, LLC . . . . . . . . . . . . . . . . .103
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BREW YOUR OWN BACK ISSUES . . . . . . . . . . . . .36-37 [email protected] www.brew-magic.com
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THE BREWING NETWORK . . . . . . . . . . . . . . . . . . . . .95 [email protected] TAP BOARDS, INC. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54
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BREWING SOLUTIONS LLC . . . . . . . . . . . . . . . . . . . .101 1-800-321-2739 (BREW) [email protected]
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920-849-7711 www.smartbrewkit.com www.whitelabs.com
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Tucson 85719 BREWING SUPPLY plies, hardware and custom made equip-
(520) 322-5049 or 4234 Sepulveda Blvd. ment including the world famous LIL’ OLE’ WINEMAKER
1-888-322-5049 Culver City 90230 “Jaybird” family of false bottoms. 516 Main Street
[email protected] (310) 397-3453 Grand Junction 81501
www.brewyourownbrew.com www.brewsupply.com O’SHEA BREWING COMPANY (970) 242-3754
Where the art of homebrewing starts. Mon-Sat 11am-7pm, Sun Noon-4 28142 Camino Capistrano Serving Colorado & Utah brewers since
Full supply of extracts, malts & hops. Laguna Niguel 1978
BREWERS CONNECTION Personal service you can’t get online. (949) 364-4440
1435 E. University Drive, #B103 www.osheabrewing.com QUIRKY HOMEBREW
Tempe 85821 DOC’S CELLAR Southern California’s Oldest & Largest 425 W 115th Ave., Unit 6
(480) 449-3720 855 Capitolio Way, Ste. #2 Homebrew Store! Large inventory of hard Northglenn 80234
[email protected] San Luis Obispo to find bottled & kegged beer. (303) 457-3555
www.brewersconnection.com (805) 781-9974 [email protected]
Arizona’s oldest homebrew store. Full www.docscellar.com PHANTOM ALES QuirkyHomebrew.com
service 7 days a week! 1211 N. Las Brisas St. Homebrew Super Store. More Grains.
EAGLE ROCK HOME Anaheim 92806 More Hops. More Yeast. More of the stuff
BREWERS CONNECTION BREWING SUPPLY (714) 630-9463 you brew. Beer-Wine-Cheese-Soda-
4500 E. Speedway Blvd. #38 4981 Eagle Rock Blvd. [email protected] Cider...and more. Special orders welcome,
Tucson 85711 Los Angeles 90041 www.phantomales.com we compete with internet pricing.
(520) 881-0255 www.brewsupply.com Huge selection of the highest quality
www.brewersconnection.com Mon-Sat 11am-7pm, Sun Noon-4 hops, malt, and yeast. Also carrying TOM’S BREW SHOP
Arizona’s oldest homebrew store. Full Fully Supply of extracts, malts & hops. equipment and cider supplies. Come 883 Parfet St., Unit J
service 7 days a week! Personal service you can’t get online. enjoy a pint while you shop! Lakewood 80215
(303) 232-5347 (KEGS)
WHAT ALE’S YA HOME BREW EXPRESS SEVEN BRIDGES ORGANIC [email protected]
6363 West Bell Road 80 W. Easy St., Ste 6 BREWING SUPPLY www.tomsbrewshop.com
Glendale Simi Valley 93065 (805) 955-9777 325 A. River St. Colorado’s Largest Suppliers of Corny
(623) 486-8016 [email protected] Santa Cruz 95060 Kegs. Full Service Home Brewing and
www.whatalesya.com HomeBrewExpress.com 1-800-768-4409 Wine Supplies. Training Available.
Great selection of beer & Full selection of Malts, Hops, Yeast, Ex- fax: (831) 466-9844
wine making supplies. tracts. Friendly customer service. Free www.breworganic.com
Monthly Demonstrations. Everything for Certified Organic Brewing Ingredients.
the homebrew or winemaker.
BYO.COM SEPTEM BER 2 015 111
 HOMEBREW DIRECTORY
WINE OR WORT STOMP N CRUSH BROCK’S HOMEBREW SUPPLY OPERATION HOMEBREW
HOME BREW SUPPLY 140 Killingworth Turnpike (Rt 81) 245 East Drive, Unit 101 1142 Athens Hwy #105
150 Cooley Mesa Rd. Clinton 06413 West Melbourne 32904 Grayson 30017
(next to Costco) (860) 552-4634 1-888-925-BREW (2739) or (770) 638-8383
Gypsum 81637 www.stompncrush.com (321) 473-3846 Operationhomebrew.com
(970) 524-BEER (2337) email: [email protected] [email protected] Since 1994, we have been the Premier
www.wineorwort.com Southern CT’s only homebrew supply www.BrocksHomebrew.com Homebrew Supply from Atlanta to
Beer and Wine making supplies for the store, carrying a full line of Beer & Wine Next day delivery on all Florida orders. Athens. Our Mission is to arm you with
novice to the advanced brewer. Your high making supplies and kits. Retail store open 7 days a week. Code the support, tools and supplies necessary
country’s only home brew supply store. FLBREW for 10% off your first web order. to guarantee homebrew success!

CONNECTICUT DELAWARE
HOW DO YOU BREW?
HOLLYWOOD HOMEBREW &
CRAFT BEER SHOP
WINE WORKSHOP AND
BREW CENTER
BEER & WINE MAKERS Shoppes at Louviers 1940 North 30th Road 627-F East College Ave.
WAREHOUSE 203 Louviers Drive Hollywood 33021 Decatur 30030
290 Murphy Road Newark 19711 (786) 763-BREW (2739) (404) 228-5211
Hartford 06114 (302) 738-7009 www.hollywoodhomebrew.com [email protected]
(860) 247-BWMW (2969) fax: (302) 738-5651 “All the Good Stuff!” wineworkshop.net
e-mail: [email protected] [email protected] Stocking a full line of homebrew sup- “Have Fun! Be Proud!™”
www.bwmwct.com www.howdoyoubrew.com plies, craft beer, hot pepper & gourmet We are committed to ensuring your satis-
Area’s largest selection of beer, wine, Visit Our Online Store! sauces and more! Located in the Yellow faction with quality ingredients, equip-
cheese and coffee roasting supplies. Quality Supplies and Ingredients for the Green Farmer’s Market. ment and excellent customer service.
Complete line of kegging equipment. Home Brewer including: Beer, Wine,
Custom made beer ingredient kits. Free
beer and wine making classes.
Mead, Cheese, Soft Drink and Kegging.
One of the Mid-Atlantic’s best-stocked
Brew Stores!
SOUTHERN HOMEBREW
711 West Canal St.
New Smyrna Beach 32168
HAWAII
HOMEBREW IN PARADISE
BREW & WINE HOBBY (386) 409-9100 740 A Moowaa Street
Classes available! XTREME BREWING SUPPLIES [email protected] Honolulu 96817
Area’s widest selection of beer making 11307 Trussum Pond Rd. www.SouthernHomebrew.com (808) 834-BREW
supplies, kits & equipment Laurel 19956 Largest store in Florida! Complete inven- [email protected]
12 Cedar Street (877) 556-9433 or tory of Brewer’s Best, True Brew, Cooper’s www.homebrewinparadise.com
East Hartford 06108 (302) 280-6181 & etc...including grain and all beer & The Best Homebrew Supply Store in
(860) 528-0592 or www.xtremebrewing.com wine making supplies & equipment all Hawaii
1-800-352-4238 [email protected] at money $aving prices.
www.brew-wine.com
Always fresh ingredients in stock! Pick
Your Own grain room & free Crush!
Come visit Xtreme Brewing at the
newest, biggest homebrew store on the
Delmarva Peninsula! GEORGIA IDAHO
HOMEBREWSTUFF.COM
BREW DEPOT - HOME OF 9115 W. Chinden Blvd., Ste 105
EPIC HOMEBREW SUPPLY XTREME BREWING SUPPLIES BEER NECESSITIES Garden City 83714
487 Federal Rd. 18501 Stamper Dr. (Rte 9) 10595 Old Alabama Rd. Connector (208) 375-2559
Brookfield 06804 Lewes 19958 Alpharetta 30022 www.homebrewstuff.com
(203) 826-8797 (302) 684-8936 (770) 645-1777 “All the Stuff to Brew, For Less!”
[email protected] www.xtremebrewing.com fax: (678) 585-0837 Visit us on the web or at our Newly Re-
www.epichomebrew.com [email protected] 877-450-BEER (Toll Free) modeled Retail Store! Now offering a se-
Full service beer, wine and draft supply. Ingredients for the xtraordinary beer you e-mail: [email protected] lection of over 800 craft beers.
Whether you need expert advice, equip- want to make plus all the ordinary stuff www.BeerNecessities.com
ment or ingredients for your next home-
brew, come visit and make it EPIC!
you need.

XTREME BREWING SUPPLIES

Georgia’s Largest Brewing Supply Store.
Complete line of draft dispensing equip-
ment, CO2 and hard to find keg parts.
ILLINOIS
BEV ART BREWER &
MALTOSE EXPRESS 24608 Wiley Branch Rd. Beginning and Advanced Brew Classes WINEMAKER SUPPLY
246 Main St. (Route 25) Millsboro 19966 available. Call or email to enroll. 10033 S. Western Ave.
Monroe 06468 (302) 934-8588 Chicago
In CT.: (203) 452-7332 www.xtremebrewing.com BUFORD BEER AND WINE SUPPLIES (773) 233-7579
Out of State: 1-800-MALTOSE [email protected] 14 West Main St. email: [email protected]
[email protected] Ingredients for the xtraordinary beer you Buford 30518 www.BevArt.com
www.maltoseexpress.net want to make plus all the ordinary stuff (770) 831-1195 Mead supplies, grains, liquid yeast and
Connecticut’s largest homebrew & wine- you need. www.bufordbeerandwinesupplies.com beer making classes on premise.
making supply store. Buy supplies from [email protected]
the authors of “CLONEBREWS 2nd edi-
tion” and “BEER CAPTURED”! Top-quality
service since 1990.
FLORIDA
BEER AND
We carry a comprehensive line of beer
and wine making supplies. If we don’t
have it we will be happy to make special
BREW & GROW (Bolingbrook)
181 W. Crossroads Pkwy., Ste A
Bolingbrook 60440
WINEMAKER’S PANTRY orders. Over 25 specialty grains on hand. (630) 771-1410
ROB’S HOME BREW SUPPLY 9200 66th St. North www.brewandgrow.com
1 New London Rd, Unit #9 Pinellas Park 33782 JUST BREW IT! Your complete one stop shop for all your
Junction Rte 82 & 85 toll-free: (877) 548-0289 1924 Hwy 85 brewing and winemaking needs.
Salem 06420 www.beerandwinemaking.com Fayetteville 30238
(860) 859-3990 Complete line of Wine & Beer making (770) 719-0222 BREW & GROW (Chicago)
[email protected] supplies and ingredients. Huge selec- www.aardvarkbrewing.com 3625 N. Kedzie Ave.
www.robshomebrew.com tion, Mail orders, Brew on premise, Great No Bull, Just Beer. Largest Selection of Chicago 60618
service. Since 1973. Grains, Hops and Brewing Equipment “In (773) 463-7430
Stock” www.brewandgrow.com
Your complete one stop shop for all your
brewing and winemaking needs.

112 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

 HOMEBREW DIRECTORY
BREW & GROW (Chicago West Loop) SOMETHINGS BREWN’ QUALITY WINE AND ALE SUPPLY KITCHEN WINES & BREW SHOP
19 S. Morgan St. 401 E. Main Street Store: 108 S. Elkhart Ave. 1804 Waterloo Rd.
Chicago 60607 Galesburg 61401 Mail: 530 E. Lexington Ave. #115 Cedar Falls 50613
(312) 243-0005 (309) 341-4118 Elkhart 46516 (319) 266-6173
www.brewandgrow.com [email protected] Phone (574) 295-9975 [email protected]
Your complete one stop shop for all your Midwestern Illinois’ most complete beer E-mail: [email protected] kitchenwines.com
brewing and winemaking needs. and winemaking shop. Online: www.homebrewit.com Specializing in home brewing and wine
Quality wine & beer making making supplies and equipment.
BREW & GROW (Crystal Lake) WHAT’S BREWING? supplies for home brewers and wine
176 W. Terra Cotta Ave., Ste. A
Crystal Lake 60014
(815) 301-4950
335 W. Northwest Highway
Palatine 60067
(847) 359-2739
makers. Secure online ordering. Fast
shipping. Expert advice. KANSAS
ALL GRAIN BREWING SPECIALISTS
www.brewandgrow.com [email protected] SUPERIOR AG CO-OP 1235 NorthWest Thirty-Ninth
Your complete one stop shop for all your WhatsBrewingSupply.com 5015 N. St. Joseph Ave. Topeka 66618
brewing and winemaking needs. Supplying homebrewers with the best Evansville 47720 (785) 230-2145
equipment and freshest ingredients. 5% 1-800-398-9214 or www.allgrainbrewing.biz
BREW & GROW (Rockford) Club discount. CO2 Refills. Let’s make it! (812) 423-6481 [email protected]
3224 S. Alpine Rd. Beer and Wine. [email protected] While we may specialize in all-grain
Rockford 61109 Beer & Wine. Brew supplier for brewing, we offer a lot more. Wide range
(815) 874-5700
www.brewandgrow.com INDIANA Southern Indiana. of Brewing, Winemaking & Distilling
products.
Your complete one stop shop for all your
brewing and winemaking needs.
THE BREWERS ART SUPPLY
1425 N. Wells Street
Fort Wayne 46808
IOWA
BEER CRAZY
BACCHUS & BARLEYCORN LTD.
6633 Nieman Road
BREW & GROW (Roselle) (260) 426-7399 3908 N.W. Urbandale Dr./100 St. Shawnee 66203
359 W. Irving Park Rd. [email protected] Des Moines 50322 (913) 962-2501
Roselle 60172 www.brewingart.com (515) 331-0587 www.bacchus-barleycorn.com
(630) 894-4885 Facebook: BrewersArtSupply www.beercrazy.com Fast, friendly, personalized service since
www.brewandgrow.com Your Complete STOP Homebrew Shop! We carry specialty beer, and a full-line of 1968. Full line of fresh ingredients for
Your complete one stop shop for all your Beer • Wine • Cider • Mead • Soda Pop. beer & winemaking supplies! home beer, wine, mead, cider and cheese
brewing and winemaking needs. makers. Your home fermentation special-
BUTLER WINERY INC. BLUFF STREET BREW HAUS ists.
CHICAGO BREW WERKS 1022 N. College Ave. 372 Bluff Street
14903 S. Center St., Unit 107 Bloomington 47404 Dubuque HOMEBREW PRO SHOPPE, INC.
Plainfield 60544 (812) 339-7233 (563) 582-5420 2061 E. Santa Fe
(815) 531-5557 e-mail: [email protected] [email protected] Olathe (913) 768-1090 or
[email protected] Southern Indiana’s largest selection of www.bluffbrewhaus.com Toll Free: 1-866-BYO-BREW
www.chicagobrewwerks.com homebrewing and winemaking supplies. Complete line of wine & Secure online ordering:
Huge selection of grain, hops, yeast and Excellent customer service. Open daily or beermaking supplies. www.homebrewproshoppe.com
equipment! Brewery and taproom on if you prefer, shop online at:
site! Show your homebrew club member- butlerwinery.com
ship card for 10% off brewing ingredients!
GREAT FERMENTATIONS
CHICAGOLAND WINEMAKERS INC. INDIANAPOLIS
689 West North Ave. 5127 E. 65th St.
Elmhurst 60126 Indianapolis 46220
Phone: (630) 834-0507 (317) 257-WINE (9463)
[email protected] or toll-free 1-888-463-2739
www.chicagolandwinemakers.com www.greatfermentations.com
Full line of beer & wine making supplies. Extensive lines of yeast, hops, grain and
draft supplies.
CITY WELDING SALES
& SERVICE INC. GREAT FERMENTATIONS WEST
7310 Kedzie Ave. 7900 E US 36, Suite D
Third bldg north of Touhy Avon 46123
Skokie 60076 (847) 676-2090 (317) 268-6776
[email protected] www.greatfermentations.com
www.citywelding.com Extensive lines of yeast, hops, grain and
Our 5 lb. Aluminum CO2 Cylinder Special: draft supplies.
$64.00-Full! Nitrogen & Beer Gas Refillers.
BBQ Propane Tank Refills. Pop & Beer CO2 KENNYWOOD BREWING SUPPLY
Regulators. Helium Rentals. Open Late. 102 S. Main St.
Crown Point 46307
HOME BREW SHOP LTD (219) 662-1800
225 West Main Street [email protected]
St. Charles 60174 kennywoodbrew.com
(630) 377-1338 Complete line of wine & beer making
www.homebrewshopltd.com supplies! Stop in or order online. Special
Complete line of beer, wine & mead mak- orders welcome! Like us on Facebook!
ing supplies, varietal honey. Draft equip-
ment specialists encompassing all
kegging needs, line cleaning service, sys-
tem installation. Classes offered in-store.

BYO.COM SEPTEM BER 2015 113

 HOMEBREW DIRECTORY
KENTUCKY
MY OLD KENTUCKY HOMEBREW
BREWS UP BOP
9028 Worcester Hwy, Bldg. C
STRANGE BREW
416 Boston Post Rd. E. (Rt. 20)
BREWINGWORLD
5919 Chicago Rd.
Berlin 21811 Marlboro 1-888-BREWING Warren 48092
361 Baxter Ave. (443) 513-4744 fax: (443) 513-4772 [email protected] (586) 264-2351
Louisville 40204 [email protected] www.Home-Brew.com Microbrewery, Homebrewing & Wine-
(502) 589-3434 Brewsup.net New England’s Largest Retail Home making Supplies
www.myoldkentuckyhomebrew.com Delmarva’s largest home-brewery, and Brewing and Wine Making Store! www.brewingworld.com
Home Beer & Wine Making Supplies. wine making supplies store. Amazing se- www.kbrewery.com
Brew on Premise, Since 2009. lection of equipment, supplies to make & SOUTH SHORE
dispense your liquid libations. HOMEBREW EMPORIUM CAP N CORK HOMEBREW SUPPLIES
WINEMAKERS & Classes available 7 days a week! 58 Randolph Street 16776 - 21 Mile Road
BEERMAKERS SUPPLY South Weymouth 1-800-462-7397 Macomb Twp. 48044
9475 Westport Rd. THE FLYING BARREL www.beerbrew.com (586) 286-5202
Louisville 40241 1781 North Market St. email: [email protected] fax: (586) 286-5133
(502) 425-1692 Frederick NE’s largest homebrew store. Amazing [email protected]
www.winebeersupply.com (301) 663-4491 fax: (301) 663-6195 selection of equipment and fresh sup- www.capncorkhomebrew.com
Complete Beermaking & Winemaking www.flyingbarrel.com plies to make and dispense beer, wine, Wyeast, White Labs, Hops & Bulk Grains!
Supplies. Premium Malt from Briess & Maryland’s 1st Brew-On-Premise; wine- mead, cider, cheese for beginner to mas-
Muntons. Superior Grade of Wine Juices. making and homebrewing supplies! ter. Classes available. 7 days a week. EASTERN SHORES
Family Owned Store Since 1972. BREWING SUPPLIES
MARYLAND HOMEBREW WEST BOYLSTON 510 Pine Street

LOUISIANA
BREWSTOCK
6770 Oak Hall Lane, #108
Columbia 21045
HOMEBREW EMPORIUM
Causeway Mall, Rt. 12
Port Huron 48060
(810) 985-3757
1-888-BREWNOW West Boylston (508) 835-3374 www.easternshoresbrewing.com
3800 Dryades St. www.mdhb.com www.beerbrew.com Eastern Shores Brewing is your homebrew
New Orleans 70115 6,750 square feet of all your beer, wine & email: [email protected] connection offering quality beer & wine
(504) 208-2788 cheesemaking needs. We ship everywhere! Amazing selection of equipment and supplies & equipment for the beginner
www.brewstock.com fresh supplies to make and dispense through advanced homebrewer.

MASSACHUSETTS
e-mail: [email protected] beer, wine, mead, cider, cheese for begin-
The Largest Selection of Homebrewing ner to master. Kegging, chillers, honey, GRAVEL BOTTOM CRAFT
Supplies in Louisiana! BEER AND WINE HOBBY, INC. books, labels, more. 7 days a week. BREWERY & SUPPLY
155 New Boston St., Unit T 418 Ada Dr.

MARYLAND
ANNAPOLIS HOME BREW
Woburn 01801 1-800-523-5423
e-mail: [email protected]
THE WITCHES BREW, INC.
12 Maple Ave.
Ada 49301
(616) 920-7398
Web site: www.beer-wine.com Foxborough 02035 gravelbottom.com
836 Ritchie Hwy., Suite 19 Brew on YOUR Premise™ (508) 543-0433 Enjoy a pint with our brewers and learn to
Severna Park 21146 One stop shopping for the most discrimi- [email protected] brew your own with over 75 malts, 90
(800) 279-7556 nating beginner & advanced beer & www.thewitchesbrew.com hops, and 40 yeast strains. Take it easy!
www.annapolishomebrew.com wine crafter. You’ve Got the Notion,
Friendly and informative personal serv- We’ve Got the Potion SICILIANO’S MARKET
ice; Online ordering. BOSTON HOMEBREW SUPPLY 2840 Lake Michigan Dr. N.W.
1378B Beacon Street
Brookline 02446 (617) 879-9550
www.bostonhomebrewsupply.com
MICHIGAN
ADVENTURES IN HOMEBREWING
Grand Rapids 49504
(616) 453-9674
fax: (616) 453-9687
[email protected] 6071 Jackson Rd. e-mail: [email protected]
Offering ingredients, equipment and ex- Ann Arbor 48103 www.sicilianosmkt.com
pertise to help brew excellent beer at (313) 277-BREW (2739) The largest selection of beer and wine
home. Convenient urban location. Michigan’s Largest Supplier of Brewing making supplies in west Michigan. Now
Friendly customer service. Wide selection Equipment & Ingredients selling beer & wine making supplies on-
and competitive prices. Visit us at: www.homebrewing.org line.

MODERN HOMEBREW EMPORIUM ADVENTURES IN HOMEBREWING SMOKUM HOPPS

2304 Massachusetts Ave. 23869 Van Born Rd. 406 North Fifth St.
Cambridge 02140 (617) 498-0400 Taylor 48180 (313) 277-BREW (2739) Roscommon 48653
www.beerbrew.com Full Line of Kegging Supplies! (989) 275-4677
email: [email protected] Visit us at www.homebrewing.org Hours: Mon-Sat 10am-6pm
Amazing selection of equipment and Full line of homebrew and wine making
fresh supplies to make and dispense BELL’S GENERAL STORE supplies. Serving Northern Michigan, lo-
beer, wine, mead, cider, cheese for begin- 355 E. Kalamazoo Ave. cated just east of Higgins Lake.
ner to master. Kegging, chillers, honey, Kalamazoo 49007 (269) 382-5712
books, labels, more. 7 days a week.

NFG HOMEBREW SUPPLIES

www.bellsbeer.com
Visit us next door to Bell’s Eccentric Café
or online at www.bellsbeer.com
MINNESOTA
BREW & GROW
72 Summer St. 8302 Hwy 65 NE
Leominster (978) 840-1955 BREWERS EDGE Spring Lake Park 55432
Toll Free: 1-866-559-1955 HOMEBREW SUPPLY, LLC (763) 780-8191 or 800-230-8191
www.nfghomebrew.com 650 Riley Street, Suite E [email protected]
[email protected] Holland 49424 (616) 399-0017 www.brewNgrow.com
New England’s Biggest Little Homebrew www.brewersedgehomebrew.com Minnesota’s best beer brewing and wine
Store!!! With our personalized service, we email: [email protected] making supply store giving superb customer
offer a wide variety of the finest ingredi- Your Local Homebrewing & service with inventory to please all levels of
ents for beer and wine making at GREAT Winemaking Supply Shop...get brewers and vintners. BrewandGrowMN is
PRICES!! Since 1995. the Edge! individually owned and operated.

114 SE PTE MB E R 2 0 1 5 BREW YOUR OWN

 HOMEBREW DIRECTORY
MIDWEST SUPPLIES, LLC
5825 Excelsior Blvd.
ST LOUIS WINE & BEERMAKING LLC
231 Lamp & Lantern Village NEW JERSEY
THE BREWER’S APPRENTICE
VICTOR’S HOME BREW
2436 San Mateo Pl. N.E.
Minneapolis 55416 St. Louis 63017 Albuquerque 87110
1-888-449-2739 (636) 230-8277 856 Route 33 (505) 883-0000
www.MidwestSupplies.com www.wineandbeermaking.com Freehold 07728 www.victorshomebrew.com
The Ultimate Resource for Homebrewing Making the Buzz in St. Louis (732) 863-9411 Serving your brewing needs since 1974.
& Winemaking www.brewapp.com Find us on our website.

NEBRASKA
Where You’re the Brewer!
NORTHERN BREWER, LLC
6021 Lyndale Ave. South
Minneapolis 55419
FERMENTER’S SUPPLY
& EQUIPMENT
CASK & KETTLE HOMEBREW
904-B Main St.
NEW YORK
BOTTOM OF THE BARREL
1-800-681-2739 8410 ‘K’ Plaza, Suite #10 Boonton 07005 1736 Mt. Hope Ave.
www.northernbrewer.com Omaha 68127 (973) 917-4340 Oneida 13421
Call or Write for a FREE CATALOG! (402) 593-9171 www.ckhomebrew.com (315) 366-0655
[email protected] email: [email protected] www.bottomofthebarrel.biz
NORTHERN BREWER, LLC www.fermenterssupply.com New Jersey’s #1 place for the homebrew Full service shop, everything for
1150 Grand Avenue Beer & winemaking supplies since 1971. hobbyist. Brew at home, or Brew on beer/winemaking, large supply of grain,
St. Paul 55105 1-800-681-2739 Same day shipping on most orders. premise. bottles, yeast, if you need it, we most
www.northernbrewer.com likely have it. Like us on Facebook.
Call or Write for a FREE CATALOG! KIRK’S DO-IT-YOURSELF BREW CORRADO’S WINE
1150 Cornhusker Hwy. & BEER MAKING CENTER BUFFALO WINE & BREW SHOP
STILL-H2O, INC. Lincoln 68521 600 Getty Ave. 5864 Transit Rd.
1266 West Frontage Road (402) 476-7414 Clifton 07011 Depew 14043
Valley Ridge Mall www.kirksbrew.com (973) 340-0848 (716) 686-9969
Stillwater 55082 (651) 351-2822 e-mail: [email protected] www.corradosmarket.com [email protected]
www.still-h2o.com Serving Beer and Winemakers since www.buffalobrewshop.com
Our grains, hops and yeast are on a mis- 1993! LOVE2BREW Great prices. Great service. Unbeatable
sion to make your beer better! Wine and 1583 Livingston Ave, Ste. #2 products. Online videos.
soda making ingredients and supplies PATRIOT HOMEBREW SUPPLY North Brunswick 08902
available too. Locally owned/Family 2929 N 204th St #107 (888) 654-5511 DOC’S HOMEBREW SUPPLIES
operated. Elkhorn 68022 www.love2brew.com 451 Court Street
(402) 991-6655 New Jersey’s largest Homebrew Supply Binghamton 13904

MISSISSIPPI www.patriothomebrewsupply.com serving the nation. Huge selection, free (607) 722-2476
Providing high quality ingredients, shipping on orders over $75, and live www.docsbrew.com
BREW HA HA HOMEBREW SUPPLY equipment and services to the Omaha customer support seven days a week! Full-service beer & wine making shop
4800 I-55 North Suite 17A metro and surrounding area homebrew- serving NY’s Southern Tier & PA’s North-
Jackson 39206 (601) 362-0201 ers and local craft breweries. LOVE2BREW ern Tier since 1991. Extensive line of kits,
[email protected] 27 East 33rd St., Bldg.#2 extracts, grains, supplies and equipment.

NEVADA
Brewhahasupply.com Paterson 07514
Mississippi’s 1st Homebrew Store en- (973) 925-4005 HOMEBREW EMPORIUM
tirely dedicated to homebrewing, wine- U BOTTLE IT www.love2brew.com 470 N. Greenbush Rd.
making and cheesemaking, located in 2230 W. Horizon Ridge Pkwy., Ste 150 New Jersey’s largest Homebrew Supply Rensselaer 12144
LeFleur’s Gallery Shopping Center. Henderson 89052 serving the nation. Huge selection, free (800) 462-7397
(702) 565-5040 shipping on orders over $75, and live www.beerbrew.com

MISSOURI [email protected] customer support seven days a week! email: [email protected]

www.ubottleit.com NY’s largest homebrew store. Amazing
BREWER’S TRUE VALUE HARDWARE
915 Jungermann Rd.
Come on in and see Southern Nevada’s
largest homebrew store with a wide selec- NEW MEXICO
THE GRAIN HOPPER
selection of equipment and fresh sup-
plies to make and dispense beer, wine,
St. Peters 63376 (636) 477-7799 tion of beer & wine supplies. Like us on mead, cider, cheese for beginner to mas-
ww3.truevalue.com/brewerstruevalue/ Facebook! www.facebook.com/ubottleit 4116 Jackie Rd., Suite 104 ter. Classes available. 7 days a week.
Stop in for the largest selection of beer Rio Rancho 87124

NEW HAMPSHIRE
and winemaking supplies in St. Charles (505) 859-7606 HOMEBREWS AND HANDGRENADES
County! www.thegrainhopper.com 2378 Grand Ave.
A&G HOMEBREW SUPPLY Great service, excellent selection, fast Baldwin 11510
DESIGN2BREW 175 High St. shipping! (516) 223-9300
9995 Winghaven Blvd. Portsmouth 03801 email: [email protected]
O’Fallon 63368 (636) 203-5870 (603) 767-8235 SOUTHWEST GRAPE & GRAIN website: brewgrenades.com
www.design2brew.com www.aghomebrewsupply.com 2801 Eubank NE, Suite N Make the best beer you’ll ever drink!
Education focused, Design2Brew offers [email protected] Albuquerque 87112
on premise brewing of beer, cider, mead Quality supplies for beer, wine, cheese (505) 332-BREW (2739) KEGWORKS
and wine, classes for all levels and the making and more. CO2 exchanges. www.southwestgrapeandgrain.com 1460 Military Rd.
largest selection of fresh ingredients Classes. Craft beer t-shirts, gifts. Home bar For all your homebrew needs. Open 7 Buffalo 14217
around. accessories. Friendly, expert service. Great Days a Week. (716) 929-7570
prices. Affiliated brewpub in the building! [email protected]
THE HOME BREWERY SOUTHWEST GRAPE & GRAIN www.KegWorks.com
1967 W. Boat St. (P.O. Box 730) YEASTERN HOMEBREW SUPPLY 10,200 Corrales Rd. NW Comprehensive selection of homebrew-
Ozark 65721 1-800-321-BREW (2739) 455 Central Ave. Albuquerque 87114 ing supplies, ingredients and equipment.
[email protected] Dover 03820 (505) 898-4677 Weekly classes to help teach you the art
www.homebrewery.com (603) 343-2956 www.southwestgrapeandgrain.com and science of homebrewing. Shop us
Over 30 years of great products and www.yeasternhomebrewsupply.com Now Serving Albuquerque’s West Side. online as well.
great customer service. One Stop Shop- [email protected]
ping for all your Beer, Wine, Soda and Southeastern NH’s source for all your
Cheese Making Supplies. homebrewing needs.

BYO.COM SEPTEM BER 2015 115

 HOMEBREW DIRECTORY
NIAGARA TRADITION ATLANTIC BREW SUPPLY LISTERMANN MFG. CO. LEARN TO BREW, LLC
HOMEBREWING SUPPLIES 3709 Neil St. 1621 Dana Ave. 6900 North May Ave., Unit 2B
1296 Sheridan Drive Raleigh 27607 Cincinnati 45207 Oklahoma City 73116
Buffalo 14217 (919) 400-9087 (513) 731-1130 (405) 286-9505
(800) 283-4418 [email protected] fax: (513) 731-3938 [email protected]
fax: (716) 877-6274 www.atlanticbrewsupply.com www.listermannbrewing.com www.learntobrew.com
On-line ordering. Next-day All you need to make quality craft beer Beer, wine and cheesemaking equipment Learn To Brew is run by a professionally
service. Huge Inventory. on a budget. and supplies. Tasting Room now Open! trained brewer and offers a complete line
www.nthomebrew.com of beer, wine and draft dispense products
BEER & WINE HOBBIES, INT’L MIAMI VALLEY BREWTENSILS and equipment and classes. We fill CO2
PARTY CREATIONS 4450 South Blvd. 2617 S. Smithville Rd. tanks!
345 Rokeby Rd. Charlotte 28209 Dayton 45420
Red Hook 12571
(845) 758-0661
www.partycreations.net
Advice Line: (704) 825-8400
Order Line: 1-800-365-2739
www.BeerandWineHobbies.com
Next Door to Belmont Party Supply
(937) 252-4724
[email protected]
OREGON
F.H. STEINBART CO.
Everything for making beer and wine. Large inventory, homebrewed beer mak- www.brewtensils.com 234 SE 12th Ave
ing systems, quality equipment, fresh in- Beer, wine & cheese making supplies. Portland 97214
SARATOGA ZYMURGIST gredients, expert advice, fast service and Monthly classes. (503) 232-8793
112 Excelsior Ave. all at reasonable prices. fax: (503) 238-1649
Saratoga Springs 12866 TITGEMEIER’S INC. e-mail: [email protected]
(518) 580-9785 BEER & WINE HOBBIES, INT’L 701 Western Ave. www.fhsteinbart.com
email: [email protected] 1323 West Roosevelt Blvd. Toledo 43609 Brewing and Wine making supplies
www.SaratogaZ.com Monroe 28110 (419) 243-3731 since 1918!
Let us be your guide into the world of Zy- Phone: (704) 635-8665 fax: (419) 243-2097
murgy. Reaching the Adirondack Park, www.BeerandWineHobbies.com e-mail: [email protected] FALLING SKY FERMENTATION
Capital District, Southern Vermont and Large inventory of beer and wine making www.titgemeiers.com SUPPLY SHOP
beyond! Great Online Store. supplies. Complete systems, quality An empty fermenter is a lost 1331 Willamette St.
equipment and fresh ingredients, expert opportunity – Order Today! Eugene 97401
WESTCHESTER advice. (541) 484-3322
HOMEBREW EMPORIUM THE VINE N HOP SHOP www.brewabeer.com
550 North Avenue BEER & WINE HOBBIES, INT’L 1327 N. Carpenter Rd. email: [email protected]
New Rochelle 10801 168-S Norman Station Blvd. Brunswick 44212 Oregon’s premier, full-service homebrew
(914) 637-2337 Mooresville 28117 (330) 623-6940 shop, featuring unmatched selection of whole
www.beerbrew.com Voice Line: (704) 527-2337 www.vinenhop.com hops and organically grown ingredients.
Amazing selection of equipment and Fax Line: (704) 522-6427 [email protected]
fresh supplies to make and dispense www.BeerandWineHobbies.com On your next visit or order, use the code HOME FERMENTER CENTER
beer, wine, mead, cider, cheese for begin- Large inventory, over 150 recipe pack- IREADBYO and receive $5 off a $50 pur- 123 Monroe Street
ner to master. Kegging, chillers, herbs, ages, home brewing and wine making chase. Eugene 97402
spices, honey, books, labels, more. Closed systems, quality equipment, fresh ingre- (541) 485-6238
Mondays. dients, expert advice, and reasonable
prices. OKLAHOMA www.homefermenter.com
Providing equipment, supplies and ad-

NORTH CAROLINA
ALTERNATIVE BEVERAGE
THE FERMENTATION STATION
216 Henderson Dr.
THE BREW SHOP
2916 N. Pennsylvania Ave.
Oklahoma City 73107
vice to homebrewers and winemakers for
over 30 years.

1500 River Dr., Ste. 104 Jacksonville 28540 (405) 528-5193

Belmont 28012 (910) 455-7309 [email protected]
Advice Line: (704) 825-8400 Order www.Fermentation-Station.com www.thebrewshopokc.com
Line: 1-800-365-2739 Serving Home brewers and winemakers Oklahoma City’s premier supplier of
www.ebrew.com from Wilmington to Morehead City since home brewing and wine making sup-
37 years serving all home 1995. Expert advice, courteous service, plies. Since 1995. Friendly, knowledge-
brewers’ & winemakers’ needs! Come great supplies and equipment at reason- able service and open 6 days a week!
visit for a real Homebrew Super Store ex- able prices.
perience! HIGH GRAVITY

AMERICAN BREWMASTER
3021-5 Stony Brook Dr.
OHIO
THE GRAPE AND GRANARY
7142 S. Memorial Drive
Tulsa 74133
(918) 461-2605
Raleigh 27604 915 Home Ave. [email protected]
(919) 850-0095 Akron 44310 www.highgravitybrew.com
www.americanbrewmaster.com (800) 695-9870 Turn it up to Eleven with one of our elec-
[email protected] www.grapeandgranary.com tric brewing systems!
Expert staff & friendly service. Your hub Complete Brewing & Winemaking Store.
for homebrewing since 1983. Second lo- LEARN TO BREW, LLC
cation now open in Cary, NC! LABEL PEELERS BEER & 2307 South Interstate
WINE MAKING SUPPLIES, INC. 35 Frontage Rd.
ASHEVILLE BREWERS SUPPLY 211 Cherry St. Moore 73160
712-B Merrimon Ave Kent 44240 (405) 793-BEER (2337)
Asheville 28804 (330) 678-6400 [email protected]
(828) 285-0515 [email protected] www.learntobrew.com
www.ashevillebrewers.com www.labelpeelers.com Learn To Brew is run by a
The South’s Finest Since 1994! Specializing in winemaking / homebrew professionally trained brewer and offers
supplies & equipment. Free monthly a complete line of beer, wine, and draft
classes. Hours: Mon-Sat 10-7, Sun 11-5 dispense products and equipment. Also
offering classes for all levels.

116 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

 HOMEBREW DIRECTORY
HOMEBREW EXCHANGE
6550 N. Interstate Ave. PENNSYLVANIA
A&M WINE & BEER SUPPLIES
LANCASTER HOMEBREW
1920 Lincoln Highway E
WINE BARLEY & HOPS
HOMEBREW SUPPLY
Portland 97217 Lancaster 17602 248 Bustleton Pike
(503) 286-0343 202 S. Main Street (717) 517-8785 Feasterville 19053 (215) 322-4780
[email protected] Washington 15301 (724) 222-WINE www.lancasterhomebrew.com [email protected]
www.homebrewexchange.net email: [email protected] [email protected] www.winebarleyandhops.com
New warehouse location, same great cus- www.amwinesupplies.com Your source for all your beer brewing and Your source for premium beer & wine
tomer service. Redesigned webstore new Located in downtown Washington, we wine making needs! making supplies, plus knowledgeable ad-
in 2015. have the equipment, ingredients, grains, vice.
extracts, kits, kegging systems and more PORTER HOUSE BREW SHOP, LLC

RHODE ISLAND
THE HOPPY BREWER to make beer. We also stock winemaking 114 Perry Highway, Unit 4
328 North Main supplies. Harmony 16037
Gresham 97030 Make it. Drink it. Share it. (just north of Pittsburgh) BLACKSTONE VALLEY
(503) 328-8474 (724) 473-0971 BREWING SUPPLIES
[email protected] BEER SOLUTIONS www.porterhousebrewshop.com 407 Park Ave.
OregonsHoppyPlace.com 507 Blackman St Offering home-town customer service Woonsocket (401) 765-3830
Homebrewing Supplies, Draft Equipment, Wilkes-Barre 18702 and quality products at a fair price. Large www.blackstonevalleybrewing.com
Bottle Shop, Tap Room & Nanobrewery. (570) 825-5509 selection of home brewing, winemaking Quality Products and
email: [email protected] and kegging supplies. Hours: Tu-F 12-6, Personalized Service!
LET’S BREW www.beersolutionsinc.com Sat 10-4

SOUTH CAROLINA
8235 SE Stark St. Complete line of supplies. We specialize
Portland 97216 in kegging equipment with kegs, parts & RUFFLED WINE &
(503) 256-0205 fax: (503) 256-0218 we fill CO2 & Nitrogen tanks. 3 Blocks BREWING SUPPLIES BET-MAR LIQUID HOBBY SHOP
email: [email protected] from Rt. I-81. 616 Allegheny River Blvd. 736-F Saint Andrews Rd.
www.letsbrew.net Oakmont 15139 Columbia 29210
Since 1996. Beer-Wine-Kegging supplies- BOOTLEGGERS BREW SHOP, LLC (412) 828-7412 (803) 798-2033 or 1-800-882-7713
Cheese kits. Brew on Premise - 5 & 12 917 Pleasant Valley Blvd. www.ruffledhomebrewing.com www.liquidhobby.com
gallon batches. Free beer samples that Altoona 16602 Carrying a full line of quality kits, grains, Providing unmatched Value, Service &
were brewed here! (814) 931-9962 hops, yeast & equipment. Also serving all Quality to you for over 45 years!
http://bootleggersbrewshop.com your winemaking needs. Stop by or check

SOUTH DAKOTA
MAINBREW [email protected] us out online. Gift Cards Available!
23596 NW Clara Lane Find us on Facebook!
Hillsboro 97124 Central PA’s LARGEST homebrew supplies SCOTZIN BROTHERS GOODSPIRITS FINE
(503) 648-4254 store! We carry ALL the top quality, fresh- 65 N. Fifth St. WINE & LIQUOR
www.mainbrew.com est products available in all the major Lemoyne 17043 3300 S. Minnesota Ave.
Since 1991 providing excellent customer brand names. Special orders welcome! (717) 737-0483 or 1-800-791-1464 Sioux Falls 57105 (605) 339-1500
service and serving only top quality in- www.scotzinbros.com www.gsfw.com
gredients! HOMEBREW4LESS.COM Open 7 days! M-F 10am-6pm, Largest selection in South Dakota for the
890 Lincoln Way West (RT 30) Sat 10am-5pm, Sun Noon-5pm. home brewer and winemaker. We are lo-
THYME GARDEN HERB COMPANY Chambersburg 17202 Central PA’s Largest IN-STORE Inventory! cated in the Taylor’s Pantry Building on
20546 Alsea Highway (717) 504-8534 the corner of 41st & Minnesota Ave.
Alsea 97324 www.Homebrew4Less.com SIMPLY HOMEBREW

TENNESSEE
1-800-487-8670 Full line of homebrew and wine supplies 2 Honey Hole Rd.
Visit us at: www.thymegarden.com and equipment. (Corner of Rt 309 & Honey Hole Rd)
Email: [email protected] Drums 18222 ALL SEASONS GARDENING
Growing organic hop rhizomes and J. BRESKI BEVERAGE DIST. CO. (570) 788-2311 & BREWING SUPPLY
rooted cuttings for 26 years. Over 20 va- 1170 Eisenhower Blvd. www.simplyhomebrew.com 924 8th Ave. South
rieties of hop rhizomes, extra large and Harrisburg 17111 email: [email protected] Nashville 37203
rooted rhizomes. Wholesale by phone or (717) 939-4831 Home Beer & Wine Making Supplies and 1-800-790-2188 fax: (615) 214-5468
email. Also dried cones and pellets. [email protected] Much More. Plus a complete line of keg- local: (615) 214-5465
breskibeverage.com ging supplies & we fill CO2. Come make www.allseasonsnashville.com
Great Craft Beer Selection, Blichmann & your own Beer or Wine in our store! Visit Our Store or Shop Online.
Wyeast Retailer, Extensive Selection of Nashville’s Largest Homebrew Supplier!
Kegging/ Draft Equipment, Bulk Grains & WEAK KNEE HOME BREW

TEXAS
Extract. 1277 N. Charlotte St.
Pottstown 19464
KEYSTONE HOMEBREW SUPPLY (610) 327-1450 fax: (610) 327-1451 AUSTIN HOMEBREW SUPPLY
126 E. 3rd St. www.weakkneehomebrew.com 9129 Metric Blvd.
Bethlehem 18015 BEER and WINE ingredients, supplies & Austin 78758
(610) 997-0911 EQUIPMENT. GRAPES and JUICES sea- 1-800-890-BREW or (512) 300-BREW
[email protected] sonally. BARRELS, instruction, WINE www.austinhomebrew.com
www.keystonehomebrew.com CLUB, & our unique tasting bar. Huge online catalog!
Larger location with expanded product
selection & services for your beer & wine WINE & BEER EMPORIUM BLACK HAWK
making needs. 100 Ridge Rd. #27 BREWING SUPPLY
Chadds Ford 19317 582 E. Central Texas Expressway
KEYSTONE HOMEBREW SUPPLY (610) 558-BEER (2337) Harker Heights 76548 (254) 393-0491
435 Doylestown Rd. [email protected] www.blackhawkbrewing.com
Montgomeryville 18936 www.winebeeremporium.com [email protected]
(215) 855-0100 We carry a complete line of beer & wine- Your homebrewing headquarters in the
[email protected] making supplies, honeys, cigars and Ft. Hood area. Supplies to make beer,
Where Homebrewing Dreams Come True more! Call for directions, please don’t fol- wine, cheese, cider & mead. Also great
www.KeystoneHomebrew.com low your GPS or online directions. gifts & T-shirts. Find us on Facebook!

BYO.COM SEPTEM BER 201 5 117

 HOMEBREW DIRECTORY
BREWHOUND SUPPLIES
8808 Camp Bowie West Suite 160
STUBBY’S TEXAS BREWING INC.
5200 Airport Freeway, Ste. B VIRGINIA
MYLOCAL HOMEBREW SHOP
THE CELLAR HOMEBREW
Make your own beer & wine
Fort Worth 76116 Haltom City 76117 14320 Greenwood Ave. N.
(817) 615-9551 (682) 647-1267 6201 Leesburg Pike #3 Seattle 98133
BrewHoundSupplies.com www.texasbrewinginc.com Falls Church 1-800-342-1871
Competitive Prices • Regular Specials [email protected] (703) 241-3874 FAST Reliable Service, 40 Years!
Helpful Staff who Appreciate your Busi- Your local home brew store with on-line [email protected] Secure ordering online
ness! Discounts for active military, vets store prices. www.myLHBS.com www.cellar-homebrew.com
and first responders!

UTAH
ORIGINAL GRAVITY DOWN HOME BREW SUPPLY
DALLAS HOME BREW A DIVISION OF 6118 Lakeside Ave. 54 Horizon Flats Rd., Bldg B
THE WINE MAKER’S TOY STORE THE BEER NUT Richmond 23228 Winthrop 98862
1500 North Interstate 35E, Ste 116 1200 S. State (804) 264-4808 (509) 996-2034
Carrollton 75006 Salt Lake City 84111 www.oggravity.com email: [email protected]
(866) 417-1114 (888) 825-4697 Supplying bottles and corks to malted www.downhomebrew.com
www.finevinewines.com fax: (801) 531-8605 grains and hops for the brewing process, North Central WA’s Premier homebrew
Dallas’ largest home brew supply store. www.beernut.com we work hard to bring you quality sup- shop! Beer, Wine, Cider, Mead, Soda &
“Make Beer not Bombs”™ plies so you can make a quality product. Cheese making supplies. Fresh, Quality
DEFALCO’S HOME WINE products and personalized service. On-
AND BEER SUPPLIES SALT CITY BREW SUPPLY SOUTHERN HILLS line ordering available soon.
9223 Stella Link 750 E. Fort Union Blvd. HOMEBREW SUPPLY, LLC
Houston 77025 Midvale 84047 5342 Franklin Rd. SW HOMEBREW HEAVEN
(713) 668-9440 (801) 849-0955 Roanoke 24014 9121 Evergreen Way
fax: (713) 668-8856 www.saltcitybrewsupply.com (540) 400-0091 Everett 98204
www.defalcos.com Salt Lake valley’s newest Home Brew [email protected] 1-800-850-BREW (2739)
Check us out on-line! Supply Store that feels like it has been www.southernhillshomebrew.com fax: (425) 290-8336
around for generations. Selling the supplies, ingredients and [email protected]
HOME BREW PARTY equipment you need to make world class www.homebrewheaven.com

VERMONT
8407 Bandera Rd., Ste 103 beer and wine in your own home. Voted Best & Biggest Brew Shop in the
San Antonio 78250 NW.
(210) 520-2282 BREWFEST BEVERAGE CO. VALLEY HOMEBREW
[email protected] 199 Main St. 199-1 Sulky Drive LARRY’S BREWING SUPPLY
www.homebrewparty.com Ludlow 05149 Winchester 22602 7405 S. 212th St., #103
Beer, wine and cheese making supplies. (802) 228-4261 (540) 868-7616 Kent 1-800-441-2739
www.brewfestbeverage.com [email protected] www.larrysbrewsupply.com
HOMEBREW HEADQUARTERS Supplying equipment & ingredients for www.valleyhomebrew.com Products for Home and
300 N. Coit Rd., Suite 134 all your homebrewing needs. Largest se- Ingredients, supplies, equipment and Craft Brewers!
Richardson 75080 lection of craft beer in the area. Growlers classes. Home of the Shenandoah Valley
(972) 234-4411 or poured daily! “We’re hoppy to serve you!” Homebrewers Guild. MOUNTAIN HOMEBREW
1-800-966-4144 & WINE SUPPLY
www.homebrewhq.com WINE AND CAKE HOBBIES, INC. 8530 122nd Ave. NE, B-2
Proudly serving the Dallas area for 30+ 6527 Tidewater Drive Kirkland 98033 (425) 803-3996
years! Norfolk 23509 [email protected]
(757) 857-0245 www.mountainhomebrew.com
fax: (757) 857-4743 The Northwest’s premier home
[email protected] brewing & winemaking store!
www.wineandcake.com
Hampton Road’s original wine & beer NORTHWEST BREWERS SUPPLY
making supplier since 1973. Extensive 940 Spruce St.
selection of Kegging & all-grain equip- Burlington 98233
ment. We carry over 85 varieties of grains (800) 460-7095
and 50 styles of hops. www.nwbrewers.com
All Your Brewing Needs

WASHINGTON
BADER BEER & WINE SUPPLY, INC.
Since 1987

SOUND HOMEBREW SUPPLY

711 Grand Blvd. 6505 5th Place S.
Vancouver, WA 98661 Seattle 98108
1-800-596-3610 (855) 407-4156
BaderBrewing.com [email protected]
$6.99 Flat Rate Shipping on orders over soundhomebrew.com
$75.00 for western states. See our web- Knowledgeable Staff.
site for details. Great Selection.

WEST VIRGINIA
THE BEER ESSENTIALS
2624 South 112th St., #E-1
Lakewood 98499 WINEMAKERS LOFT
(253) 581-4288 830 Main St.
www.thebeeressentials.com Follansbee (304) 527-0600
Mail order and secure on-line ordering www.winemakersloftonline.com
available. Complete line of brewing and Full line of superior beer and wine mak-
kegging supplies. ing supplies. Over 30 years experience,
great prices and personalized service.

118 S E PTE MB E R 2 0 1 5 BREW YOUR OWN

 HOMEBREW DIRECTORY
WISCONSIN WINE & HOP SHOP
CANADA GERMANY
ALBERTA
1931 Monroe Street
BREW & GROW (Madison) HOPFEN UND MEHR
Madison 53711
1525 Williamson St. Rudenweiler 16
1-800-657-5199 or
Madison 53703 THE VINEYARD Tettnang 88069
(608) 257-0099
(608) 226-8910 FERMENTATION CENTRE (+49) 7543 96790-50
www.wineandhop.com
www.brewandgrow.com 6025 Centre Street South fax: (+49) 7543 96790-55
[email protected]
Your complete one stop shop for all your Calgary T2H 0C2 (403) 258-1580 [email protected]
Madison’s locally-owned homebrewing
brewing and winemaking needs. www.TheVineYard.ca www.hopfen-und-mehr.de
and winemaking headquarters. Offering
Authorized Blichmann Dealer Everything for home and hobby brewers.
fresh ingredients, quality supplies, and
BREW & GROW (Waukesha) Authorized Winexpert Dealer Great selection, fast shipping. Alles für
expert advice for over 40 years.
2246 Bluemound Rd. Alberta’s one stop equipment and brew- Haus-und Hobbybrauer. Grosse Auswahl,

WYOMING
Waukesha 53186 ing ingredients store. schneller Versand.
(262) 717-0666
www.brewandgrow.com
Your complete one stop shop for all your
DOCTOR FERMENTO’S
BEER & WINE SUPPLIES
BRITISH COLUMBIA
BOSAGRAPE WINERY
NEW ZEALAND
BREWSHOP
brewing and winemaking needs. 122 East Midwest Ave.
& BEER SUPPLIES www.brewshop.co.nz
Casper 82601 (307) 472-0481
FARMHOUSE BREWING SUPPLY 6908 Palm Ave. [email protected]
www.drfermentos.com
3000 Milton Ave. Burnaby V5E 4M3 (604) 473-9463 (07) 929 4547
[email protected]
Janesville 53545 www.bosagrape.com Online homebrew beer supplies
A full service shop which sells ingredients,
(608) 305-HOPS The homebrewer’s candy store.
supplies, and books for everyone from the
[email protected]
Farmhousebrewingsupply.com
beginning home beermaker, winemaker,
and cheesemaker to the expert.
TRUE NORTH BREW SUPPLY NORWAY
Conveniently located minutes off of I-90 #307-44500 South Sumas Rd. BAKKE BRYGG AS
and offering Southern Wisconsin’s Chilliwack V2R 5M3 (604) 824-4312 Fjordgata 9
largest selection of hops. AUSTRALIA TrueNorthBrewSupply.com N-7010 Trondheim

QUEENSLAND
[email protected] Phone: 73201640
HOUSE OF HOMEBREW Grains by the ounce, pound or sack. Hops, bakkebrygg.no
410 Dousman St. yeast, adjuncts and accessories. Labware, [email protected]
BETTABREW BEER &
Green Bay 54303 cleaning agents, testing equipment and Ingredients, equipment, kegging supplies
WINE MAKING SUPPLIES
(920) 435-1007 more! and everything else homebrewers need.
Unit 1, 12-16 Tonga Place
[email protected]

ONTARIO
Parkwood 4214
www.houseofhomebrew.com BRYGGELAND AS
Phone: 07 55940388
Beer, Wine, Cider, Mead, Soda, Coffee, Tea, “Fra råvare til nytelse”
ibrew Australia
Cheese Making. BEER GRAINS SUPPLY CO. Humle, Malt, gjær og utstyr
www.ibrew.com.au
8 Frontenac Crescent finner du lett på Bryggeland.no
email: [email protected]
NORTHERN BREWER, LLC Deep River K0J 1P0 (888) 675-6407 Besøk gjerne en av våre butikker i Oslo,
Craft brewing & wine making supplies.
1306 S. 108th St. www.beergrains.com Drammen, Lillestrøm eller Sarpsborg.
Mail order specialists.
West Allis 53214 [email protected] Telefon: 45 00 38 00
Established since 1976.
1-800-681-2739 We bring homebrew supplies and fresh www.BryggeLand.no

VICTORIA
www.northernbrewer.com ingredients to brewers across Canada;
we’re passionate about brewing! We have
Call or Write for a FREE CATALOG!
CLEVER BREWING
ingredients and supplies for all levels of SWEDEN
POINT BREW SUPPLY home brewers from beginner to advanced. HUMLEGÅRDENS EKOLAGER AB
www.cleverbrewing.com.au
& O’SO BREWING CO. Bergkällavägen 28
[email protected]
3038 Village Park Dr. I-39/Exit 153 THE BREWMONGER SE-19279 Sollentuna
Home brewing for clever Aussie folks!
Plover 54467 383 Merritt St. (+46) 8 514 501 20
(715) 342-9535 St. Catharines L2P 1P7 (289) 362-0330 fax: (+46) 8 514 501 21
GRAIN AND GRAPE PTY LTD.
[email protected] www.thebrewmonger.ca Email: [email protected]
5/280 Whitehall St.
www.pointbrewsupply.com Niagara’s beer brewing specialists. Grains, Website: shop.humle.se
Yarraville 3013 (03) 9687 0061
www.osobrewing.com hops, yeast, starter kits and equipment. 50+ book titles, 50+ malt types, 60+ hop
www.grainandgrape.com.au
“The Feel Good Store with a team of Pro- varieties, 100+ yeast strains. Fast order
Equipment, ingredients and advice for
fessional Brewers on Staff” CANADIAN HOMEBREW SUPPLIES handling and shipping to 25 countries in
the beginner & expert. Full mail order
10 Wilkinson Rd., Unit 1 Europe.
service.
THE PURPLE FOOT Brampton L6T 5B1 (905) 450-0191
MALTMAGNUS AB
W. AUSTRALIA
3167 South 92nd St. [email protected]
Milwaukee 53227 www.homebrewsupplies.ca Östra Åby 408 Hagen
(414) 327-2130 Drink a Beer, Waste an Hour. Brew a Beer, 692 93 Kumla
BREWMART BREWING SUPPLIES
fax: (414) 327-6682 Waste a Lifetime! For all your homebrew (+46) 19 18 97 90
32 Railway Parade
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BYO.COM SEPTEM BER 2015 119

 LAST CALL
BY BECKY OBERG

LORD! THAT’S GOOD

HOMEBREW
A Communion to remember
y father’s side of the batch was stronger than normal. How

Imagine a room
M family hails from
Hermann, Missouri,
a town of 2,431.
Hermann, which
has its beginnings within German
utopia philosophy, is the home of not
one but two annual beer bashes: the
much stronger? Think vodka. Just one
shot was enough to get one tipsy. Even
my alcoholic family members would
stop after just one glass of this batch.
One Sunday, the minister finished
his sermon, and the time came for
Communion. “The Body of Christ, bro-
full of 30 farm- Maifest and the Oktoberfest. Prohibi- ken for you, take and eat,” he said, as
tion is referred to as “the dark days” the congregation ate the home-baked
ers, their wives, and, judging by the bitterness over it, Host. Then he raised the cup. “The
children, and happened yesterday. Hermann has six
family-owned wineries and about
Blood of Christ, shed for you, take
and drink.”
grandchildren all 2,431 homebrewers. I’d say that every- Imagine a room full of 30 farmers,
doing a shot of one and their grandfather homebrews
in Hermann, and in my case I mean lit-
their wives, children, and grandchildren
all doing a shot of vodka at the same
vodka at the erally, because my Grandpa Oberg was time and you’ve got an idea of what
one of them. happened next. A lively debate erupted
same time and Grandpa never showed me his se- about the quality of the Blood of Christ
you’ve got an crets — the fact that he was severely
hearing impaired and neither one of us
and who had the better brew. Was the
Oberg family’s the best, or was it the
idea of what could sign didn’t help. But he always Doll family’s? And just how strong
happened next. had a batch of homebrew on hand. I re-
member trying a sip of it as a small
should a quality homebrew be when
it’s used to serve Communion? Nothing
child and checking to see if my torso but the best for Jesus. Eventually, order
had developed body hair. I learned was restored, although people had
later that Grandpa had a reputation for their own humble and correct opinions
making a strong batch of homebrew. about the Blessed Sacrament.
His homebrew was so strong that at his The Obergs were not asked to pro-
funeral my cousins and I complained vide the hooch again, although we
about the store-bought beer. were allowed to continue receiving
My grandparents attended the Communion. My father grew up, but
United Church of Christ in Swiss, a was never asked to help with Commun-
town so small that it doesn’t even ap- ion. He moved to the big city (no, not
pear on the map in the encyclopedia. Washington, Missouri, but Indianapolis,
The church was predominantly farmers, Indiana), married my mother and fa-
almost all of whom homebrewed. thered my brothers (both of whom
Rather than use the grape juice com- homebrew) and I. But even in Indi-
mon at so many churches — that would anapolis, dad was never asked to serve
be blasphemy — the church members Communion, let alone provide the
took turns providing beer and wine for Sacrament. It wasn’t until my senior
Communion. The glasses used to serve year of college at Baylor University in
Communion were about the size of a Waco, Texas — the Vatican City of the
shot glass, so you always got a good Southern Baptists — that I was asked to
The author’s grandfather Louie Oberg, taste of the Blood of Christ. help serve Communion.
pictured with his wife Pauline, made One winter, when my father was a But neither my relatives nor I
some of the strongest homebrew in child, Grandpa Oberg brewed a batch. have ever been asked to provide the
Hermann, Missouri. Nothing unusual there. However, this Communion wine or beer.
120 S E PTE MB E R 2 0 1 5 BREW YOUR OWN