BREW A BIG CRAFTING MAKE HARD

MALTY BOCK QUÉBEC CLONES CIDER EASIER

THE HOW-TO HOMEBREW BEER MAGAZINE

JANUARY-FEBRUARY 2015, VOL.21, NO.1 YOUR OWN

BUILD THIS
ELECTRIC
BREWING
SYSTEM
(plans inside!)
High Gravity
Lager Tips
How Did Hops
End up in Beer?
Make Your Own
Homebrew Jelly
www.byo.com
$5.99
02

0 74470 02485 9
CONTENTS
J a n u a r y - F e b r u a r y 2 0 1 5 Vo l u m e 2 1 N u m b e r 1

54 46

36

68
features
36 Bière Artisanale 54 Build an All-Electric Homebrewery
The North American craft beer revolution doesn’t stop at Step out of that cold garage and away from the propane. Build
the border of the United States. Explore the craft beer your own all-electric all-grain homebrewery and enjoy the
scene in the Canadian province of Québec, including three spoils of brewing indoors — no winter hat required.
commerical clone recipes. by Trent Neutgens
by Ruth Miller and Anne Whyte
68 A Short History of Humulus lupulus
46 Make Your Own Homebrew Jelly How did hops get in our beer? It seems like old hat now, but
An enterprising couple in Vermont has devised a way to make there was a time when brewers didn’t know about the ben-
tasty jelly from a craft beer base. You too can make beer-fla- efits of brewing with hops. Beer authority Horst Dornbusch
vored jelly — with your own homebrew. explores the history of how brewers came to use hops.
by Glenn BurnSilver by Horst Dornbusch

2 January-February 2015 BREW YOUR OWN

 RECIPE INDEX
Winter Wonderland . . . . . . . . . . . . . . . . . . . 12

7 Seas Brewing Company’s

Wheelchair Barleywine clone . . . . . . . . . 17

Traditional Bock . . . . . . . . . . . . . . . . . . . . . . 31

Brasserie Dieu du Ciel! Route des

épices (Spice route) clone . . . . . . . . . . . 39

Brasserie Dieu du Ciel! Rosée

d’hibiscus (Pinkish hibiscus) clone . . . . . 40

30 Hopfenstark Saison 16 clone . . . . . . . . . . . 41

Dark Planet. . . . . . . . . . . . . . . . . . . . . . . . . . 78

departments Dark Asteroid. . . . . . . . . . . . . . . . . . . . . . . . 79

8 Mail
A reader writes in with a timely question about
building an all-electric homebrewery and another asks
about a slow-fermenting lager.

12 Homebrew Nation
A reader shares a recipe for a winter warmer and
The Replicator clones 7 Seas Brewing Co.’s Wheel-
chair Barleywine.

20 Tips from the Pros

Brewing high-gravity lagers can be a little tricky.

23
Three US brewers talk about brewing their big lagers.

Mr. Wizard
How much yeast can you culture from one vial? And RECIPE
BYO
what do you do when force carbonating nitro beers? STANDARDIZATION
The Wiz answers all. Extract efficiency: 65%
(i.e. — 1 pound of 2-row malt, which has a
30 Style Profile potential extract value of 1.037 in one US
The birthplace of traditional bock is Einbeck, gallon of water, would yield a wort of 1.024.)
Germany, but you don’t need to travel there to give
it a try. Extract values
for malt extract:
76 Techniques liquid malt extract
Adding sugar to your wort has been common in (LME) = 1.033–1.037
commercial brewing for over a hundred years. Learn dried malt extract (DME) = 1.045
how to properly add dark sugars to your homebrews.
Potential
82 Projects extract for grains:
If you make your own apple cider, try building an 2-row base malts = 1.037–1.038
apple scratter with a sink disposal to pulp the fruit. wheat malt = 1.037
6-row base malts = 1.035
96 Last Call Munich malt = 1.035
Vienna malt = 1.035
The temperature in your living room may be perfect
crystal malts = 1.033–1.035
(not to mention the convenient location), however be chocolate malts = 1.034
warned that not everyone in the house is OK with dark roasted grains = 1.024–1.026
homebrew equipment in the family common area. flaked maize and rice = 1.037–1.038

Hops:
We calculate IBUs based on 25% hop

where to find it utilization for a one-hour boil of hop pellets at

specific gravities less than 1.050. For post-
85 Classifieds & Brewer’s Marketplace boil hop stands, we calculate IBUs based on
86 Reader Service 10% hop utilization for 30-minute hop stands
87 Homebrew Supplier Directory at specific gravities less than 1.050.

Gallons:
We use US gallons whenever gallons are
mentioned.
4 January-February 2015 BREW YOUR OWN
 THE HOW-TO HOMEBREW BEER MAGAZINE

what’s happening at
®

YOUR OWN

EDITOR
BYO.COM Betsy Parks

ART DIRECTOR
Coleen Jewett Heingartner

Brewing for Flavor: Hops ASSISTANT EDITOR

Dawson Raspuzzi
After learning all about
the history of hops in TECHNICAL EDITOR
Ashton Lewis
brewing (starting on
page 68), travel back to CONTRIBUTING WRITERS
1995 for this story by Chris Bible, Christian Lavender, Marc Martin, Terry Foster,
Glenn BurnSilver, Kristin Grant, Forrest Whitesides, Jamil Zainasheff
Ashton Lewis (Mr.
Wizard) that details all CONTRIBUTING ARTISTS
Shawn Turner, Jim Woodward, Chris Champine
hops have to offer to your beer, if you
know how to control them. CONTRIBUTING PHOTOGRAPHERS
Charles A. Parker, Les Jörgensen
http://byo.com/story285

PUBLISHER
Breakfast Beers: Brad Ring
Bacon Beer ASSOCIATE PUBLISHER & ADVERTISING DIRECTOR
Have we wet your whistle Kiev Rattee
for beer-themed break- ADVERTISING SALES COORDINATOR & RECIPE EDITOR
fasts with this issue’s story Dave Green
on homebrew jellies? Take EVENTS & MARKETING COORDINATOR
that craving a step further with Jannell Kristiansen
this recipe for a bacon beer. BOOKKEEPER
http://byo.com/story2001 Faith Alberti

SUBSCRIPTION CUSTOMER SERVICE MANAGER

Anita Draper

NEWSSTAND DIRECTOR
Bock in Four Movements Carl Kopf
From the doppelbock of
16th century monks to EDITORIAL REVIEW BOARD
today’s light-hearted Tomme Arthur • Port Brewing/Lost Abbey Steve Bader • Bader Beer and Wine Supply
David Berg • August Schell Brewing Co. John “JB” Brack • Craft Beer Seminars
helles, we go through Michael Dawson • Wyeast Laboratories Horst Dornbusch • Beer Author
four popular bock beers, Greg Doss • Wyeast Laboratories Chris Graham • MoreBeer!
their histories, charac- Bob Hansen • Briess Malt & Ingredients Co. Anita Johnson • Great Fermentations (IN)
teristics, and, most Micah Lenz • Electrical Engineer John Maier • Rogue Ales
Paul Manzo • Homebrew Consultant Ralph Olson • Hopunion USA Inc.
importantly, how you Mitch Steele • Stone Brewing Co. Mark & Tess Szamatulski • Maltose Express
can brew your own examples. John Weerts • Homebrew Consultant Chris White • White Labs
http://byo.com/story241 Anne Whyte • Vermont Homebrew Supply David Wills • Freshops

SUBSCRIPTIONS ONLY EDITORIAL & ADVERTISING OFFICE

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Volume 21, Number 1: January-February 2015

6 January-February 2015 BREW YOUR OWN

mail contributors
Trent Neutgens is an IT professional
and homebrewer living in Chaska,
Minnesota with his wife and three
children. He started homebrewing
back in 1995 and after a few extract
batches switched to brewing 10-gal-
lon (38-L) all-grain batches using a
system made up of a combination of keggles and cool-
ers. Life, family and career got in the way, which lead
to a nearly 10-year break from brewing.
When Trent finally decided to get back into brew-
ing last year, he decided to say goodbye to brewing
outdoors in the Minnesota winters and build an all-
electric indoor brewery. In this issue, starting on page
54, Brent makes his Brew Your Own writing debut
Brutus 10 — electric? by showing off his indoor homebrewing system,
A couple of months ago I ordered the re-print of the including specifications and advice for building your
Brutus Ten building instructions from Brew Your Own. own electric brewery.
However, it has come to my realization that building a full
system using gas doesn’t make a whole lot of sense for Horst Dornbusch is the owner
me since I live in Toronto and it is much too cold to brew and founder of Cerevisia
outside all year round. So basically, I am just wondering if Communications, a consulting firm
there are any instructions out there that might show how that deals with all aspects of the
to take the Brutus Ten build instructions and convert it to brewing industry. (His website
an electrical brewing system? is www.cerevisiacommunica
Iain Robertson tions.com.) Horst is the author of
Toronto, Ontario several books on beer and brewing and was BYO’s
“Style Profile” columnist for several years. He was an
Brew Your Own Editor Betsy Parks replies: “Hi, Iain. Associate Editor for The Oxford Companion to Beer
Funny you should ask that question— when your email and the author of PROST! The Story of German Beer
came in (in mid-November) I was just putting the finishing (1997); Altbier (1999); Bavarian Helles (2000); and
touches on the current issue of Brew Your Own, with the The Ultimate Almanac of World Beer Recipes (2010).
cover story about building an all-electric “Brutus”-like Horst lives in Massachusetts, but was born in
homebrew system. You can check out that story, written by Düsseldorf, Germany and visits there frequently — in
Brew Your Own newcomer Trent Neutgens, on page 54 of addition to lots of other world travel. In this issue, on
this issue. Trent has built a system that utilizes easily access- page 68, Horst explores the history of why brewers
able parts that I think many homebrewers interested in add hops to beer.
going electric will find helpful and approachable. In addition
to that story, there is a great wealth of information on the Ruth Miller has been a homebrewer
Web these days for all-electric homebrewers. Your first stop for 12 years, and a craft beer-lover
should definitely be the website of fellow Canadian Kal always from her home-base in
Wallner, who created and maintains www.theelectricbrew Northwestern Vermont. Her mus-
ery.com. His website not only includes extensive plans and ings on beer culture and beer and
information for building an electric system and about electric cheese pairings led her to become
brewing, but there is also a forum where readers can post “The Beer & Cheese Maven,” a con-
questions and thoughts about their own systems and experi- sultant on, and presenter of, events all over New
ences. In addition to his work on his website, Kal was also a England featuring beer and cheese pairings.
technical editorial reviewer on the story in this issue, and In this issue, on page 36, longtime friends Ruth
has been very helpful to BYO readers with electric brewing and Anne Whyte team up for a trip to the Canadian
questions over the years. province of Québec to explore the craft brewing
Hopefully with the help of this issue’s story, Kal’s web- scene and conjure up a few commercial clone recipes.
site, our electric brewing advertisers, and with what you can Anne is the Co-Owner of Vermont Homebrew
find on the Internet (HomeBrewTalk and Reddit are also Supply in Winooski, Vermont and a long-time mem-
good places to look), you will build your own great system ber of Brew Your Own’s Editorial Review Board. She
— and then send us photos of how it comes out! Good luck!” has been a homebrewer for more than 20 years and is
a nationally ranked BJCP beer judge.

8 January-February 2015 BREW YOUR OWN

mail cont....

Homebrew pumps every 21 seconds. Is this normal for a fermentation to

In the article in the November 2014 issue about modify- take this long? I am waiting to do a diacetyl rest but it is
ing homebrew pumps, I had a question: Can you use a recommended to wait until the activity is down to one
3-way ball valve on pump 1 for the bleeder and save bubble per minute. Can you advise on the next step?
yourself two 2-way valves? Dale Pudenz
Matt Eckhart Caldwell, Indiana
via Facebook
Brew Your Own Recipe Editor Dave Green replies: “Hi
Story author Christian Lavender replies: “Hi, Matt. With a Dale. Lagers. . . . they sometimes can take forever to finish.
3-way valve you can purge air from the motor in the same This is probably why Oktoberfest is traditionally brewed in
way you would with the dual 2-way valve setup. With a the early spring to be served in September (although it defi-
3-way valve you are either on or off, so you couldn’t use nitely shouldn’t take your beer that long to finish!) We have
the valve as a throttle like you can with the dual 2-way a Vienna lager here at the office that’s acting pretty fickle as
valve setup.” well. I would definitely say take another sample and see
where the gravity stands. That will tell you if the beer was
Oktoberfest question just de-gassing or if the yeast are still eating. But ultimately
I brewed Jamil Zainasheff ’s Oktoberfest recipe from the no matter what the gravity says, I would perform your
October 2014 issue of BYO on 10/2. I used two packs of diacetyl rest now. That’s my opinion. My reasoning is that if
Wyeast 2206 (Bavarian Lager) yeast with a starter. My the yeast are still trying to chew on any remaining sugars,
original gravity was 1.062. I have a controlled tempera- this temperature jump should allow them to finish up and
ture fermentation and kept the temp at 50 °F (10 °C). process any diacetyl. Then you can drop the temperature to
Fermentation started within 12 hours and was good, I near or just below freezing if possible to get the yeast to
transferred the beer to a secondary on 10/26. Gravity flocculate out. Hopefully you should be ready in another
was 1.014. Fermentation at that point was one bubble two weeks or so. Best of luck and let me know if you have
every 15 seconds. On 11/6 the fermentation activity is any other questions.”

10 January-February 2015 BREW YOUR OWN

homebrew reader recipe
Winter Wonderland

nation (5 gallons/19 L, all-grain)

OG = 1.060 FG = 1.014
IBU = 45 SRM = 21 ABV = 6.1%

READER PROFILE: Ingredients

9 lbs. (4.1 kg) Maris Otter pale
Brewer: Richard Eidle ale malt
1.25 lbs. (0.57 kg) Vienna malt
Hometown: Charlottesville, Virginia 1 lb. (0.45 kg) torrified wheat
8 oz. (0.23 kg) caramel/crystal
Years brewing: 5 malt (120 °L)
8 oz. (0.23 kg) chocolate malt
Type of brewer: All-grain 11.5 AAU Magnum pellet hops
(60 min.) (1 oz./28 g at 11.5%
Homebrew Setup: 10-gallon (38-L) alpha acids)
setup, converted Rubbermade mash tun and 3.4 AAU Fuggle pellet hops (10 min.)
liquor tank and a Polar Ware 15-gallon (57-L) (0.75 oz./21 g at 4.5% alpha acids)
stainless pot. My efficiency is around 80% and 1 oz. (28 g) orange peel, sweet
I mostly make 5-gallon (19-L) batches. (5 min.)
1 tsp. Irish moss (15 min.)
Currently fermenting: Belgian IPA Wyeast 1084 (Irish Ale) or White
Labs WLP004 (Irish Ale) yeast
What’s on tap/in the fridge: On tap is Belmont IPA, in the fridge is 2
⁄3 cup corn sugar (if priming)
a breakfast stout and Hiltilda (Belgian Pale Ale).
Step by Step
How I started brewing: I started on a Mr. Beer kit my wife bought Mill grain and target a mash of
me for my birthday many years ago and now I’m brewing all-grain batches as around 1.5 quarts water to 1 pound
fast as I can. I started brewing for two reasons: My love of craft beer and my of grain (1.5 L to 0.45 kg) and a
background in chemistry. I love science and the process of homebrewing temperature around 149 °F (65 °C).
appeals to my love of chemistry and scientific methods. From designing bal- I like to hold my mash at 149 °F
anced recipes (using a balance between alpha and beta acids in hops and dif- (65 °C) for 75 minutes and mash
ferent malts), to hitting the right water profile to get the pH of the mash in out with near-boiling water to bring
the optimal range, to the brilliance of yeast and how it works, how it survives the temperature to about 168 °F
and how it makes delicious alcohol. Good science makes great beer and I love (76 °C). I collect wort until I collect
learning more about both as I become a more experienced brewer. about 7 gallons (26.5 L) of liquid in
my kettle, but I find I lose a great
Homebrewing tips to share: 1. Start slow — the best way to know amount due to evaporation during
what equipment you need is to make beer with what you have. 2. When you the boil.
think you messed up, you didn’t. You’ll know when you mess up. 3. Under- The total boil time is 60 minutes
stand your ingredients and don’t add something to your brew without a rea- and add ingredients as per the
son. 4. Use the extensive homebrewing resources that are available. 5. Make schedule. Once done, chill the wort
beer you want to drink and make it yours. 6. Make yeast starters. to 68 °F (20 °C) and pitch 1 package
of yeast that has been prepared into
A little about the recipe I’m sharing: When I first made this a 1.5 qt. (1.5 L) yeast starter.
recipe for a winter warmer I pulled from a number of places trying to get a Ferment at 68 °F (20 °C) for
nice beer I would like to drink by the fire. Not much has changed to it as I about one week. I like to transfer to a
have brewed it over the past few years. I’ve reworked a number of the malt secondary carboy after fermentation
amounts but otherwise this has remained fairly close to the same recipe. My is complete to clarify the beer by
favorite part of this beer is the nice citrus flavor balancing with the dark malts. cold crashing the secondary before
It gives a nice bite with some dark, sweet notes that is perfect in the winter. kegging. Carbonate to a level of
2.3 volumes.
My blog/website: https://www.facebook.com/CraftBeerHeaven

12 January-February 2015 BREW YOUR OWN

what’s new? calendar
Puck Off Bottle Opener
In their quest to celebrate the sport of
hockey as well as homebrewed beer, two
homebrewing brothers from Minneapolis,
Minnesota (Kyle and Keith Jordan) discovered
an innovation that has brought the best of
both worlds together, Puck Off. Puck Off is a game quality
Canadian-made hockey puck that has been adapted to hold a stain-
less steel bottle opener. The combination of the puck and the stain-
less steel opener creates superb durability, and an exciting new way January 9
to open your bottled homebrew. Get your mitts on one at Winterbrew 2015
www.puckoffopener.com. Chicago, Illinois
Winterbrew 2015 is organized by Square
Digital Temperature Control Package Kegs Homebrewers and accepts entries in
Ruby Street Brewing has released a new digital all BJCP styles through January 9. The
temperature/ignition control option designed competition, now in its fifth year, is
specifically for their systems. The control AHA/BJCP sanctioned and will be held
panel offers one convenient interface that is January 17. There is a limit of 210 entries
tower-mounted at the left side of any Ruby for the competition. The entry fee is $10
Street system. The panel is equipped with and each entrant may submit up to 10
controls for three burners, two PID digital controls (one for the different homebrews.
hot liquor tank (HLT) and one for the mash), an on/off switch Web: www.winterbrew.squarekegshome
for the boil kettle burner, and on/off/auto switches on the HLT brew.com
and mash burners that allow for digital or manual control. Learn
more about Ruby Street Brewing and their equipment at
www.rubystreetbrewing.com January 14
Lancaster Iron Brewer
Wisdom For Home Brewers Lancaster, Pennsylvania
Offering 500 tips plus basic homebrewing recipes; Get ready for the third annual Lancaster
Wisdom for Home Brewers offers expert advice for Iron Brewer Homebrew Competition hosted
the novice and experienced homebrewers. Award- by Lancaster Homebrew and Iron Hill
winning beer writer Ted Bruning and Nigel Sadler Brewery! This is a BJCP certified event and
(founder of Wibbler’s Brewery in Essex, England, entries will be accepted through January
and a founding member of the UK’s Craft Brewers’ 14. Winners will be announced at Iron Hill
Association) divide the tips into 10 chapters covering Brewery on January 28. There will be Best
everything from equipment and ingredients to troubleshooting and of Show awards and a Brewers Choice
storage. This hard cover guide is now available at major booksellers. award (selected by the Head Brewer of Iron
Hill from the Best of Show finalists) that will
Electric Homebrew System be brewed and put on tap at Iron Hill in
Innovative Design Concepts, LLC introduces the Lancaster. The entry fee is $7 and all sub-
new Brew-Boss® automated electric homebrew missions must include two bottles. The
system. The Brew-Boss® system utilizes an maximum number of entries is 250.
Android application to control the entire brew Web: www.lancasterhomebrew.com
process automatically. The brewing process is
completely configurable by the user with editable brew steps
created using a simple spreadsheet style editor. The controller January 24
maintains temperatures within 1 °F/°C and automates all timing Best Florida Beer
functions. The system is available in both 120 VAC and 240 VAC Homebrew Championships
versions in 10-, 15-, and 20-gallon (38-, 57-, 76-L) sizes. Visit Tampa, Florida
www.brew-boss.com for more details. The BFBC competition is an AHA/BJCP
sanctioned event open to Florida home-
brewers to submit beer, mead, and cider. It
is the kick-off event for the Florida Circuit
Homebrew Competition. The entry deadline
is January 24 and judging will be held on
the weekends of February 14-15 and
21-22. Prizes unique to each category will
be awarded to all medal-winning beers. The
entry fee is $6.
Web: www.bestfloridabeer.org/bfbc-home
brew

BYO.COM January-February 2015 13

homebrew nation

homebrew drool systems

Bistro Brew Closet
Danny Clark • Jaco, Costa Rica

s a chef and lover of good pump, wort recirculating pump for

A beer, the brewing process has

always fascinated me. I had
made beer in the past by improvising
sparge/lautering and a wort transfer
pump. The brew system employs two
5,500-watt electric hot water tank
with my existing kitchen to the point elements (one in the hot liquor tank,
of madness. As my fascination for the the other in the boil kettle). The mash
brewing process grew I felt it was tun utilizes a grain screen to keep the
time to take the next step and con- wort husk-free. Wort is filtered then
struct a brewing space at my restau- transferred and cooled by a plate
rant. And so “The PuddleFish Brew chiller. A recycled water system uses
Closet” at Side Street Bistro in Jaco, the heat exchange water for easy
Costa Rica was born. Constructed in cleanup. The pico brew closet is com-
our saloon and visible to our guests to pletely controlled by a pocket-sized,
observe our art, the closet was built home-built control panel. Another
with a desire to efficiently brew a useful addition is the single induction
batch of beer with time enough to go burner for sterilizing and heating on
for a surf between making dinner the fly. The Ale Fermentation
preparations at the restaurant. Chamber is a beverage cooler with a
The closet is approximately 6x7 Johnson A-419 controller to maintain
feet (1.8x2.1 m). The equipment with- temperatures at 67 °F (19 °C). Lagers
in is modest and basic but efficient. I are fermented in a chest freezer with
brew all-grain and I have three 15-gal- the same Johnson temperature con-
lon (57-L) heavy-duty stainless stock- trol in the 45 °F (7 °C) range.
pots retrofitted to deliver and receive I had just as much fun building this
brew. Production of 12 gallons (45 L) room as I do brewing in it. With the
of wort takes about five hours start to addition of my brew closet I have got-
finish. The working setup is a 220-volt ten more serious about the art of
heat exchange recirculating mash sys- making beer, and after all is said and
tem (HERMS). Liquids are pumped done I get to enjoy a cold tropical
via three March pumps: Hot water homebrew with friends and patrons.

14 January-February 2015 BREW YOUR OWN

beginner’s block
LAGERING
by dawson raspuzzi

rewing lagers can be very warmer temperature speeds up the

B intimidating for new home-

brewers — which is one of
the reasons most begin with brewing
conversion of alpha-acetolactate to
diacetyl and makes the yeast more
active so it is in a better state to con-
ales. But, if your favorite beer styles vert diacetyl (which, in turn, reduces
to drink are Pilsners, märzens, bocks, the unwelcome buttery taste found
etc…, then you can’t run from lager- in flawed lagers).
ing! Once you understand the differ- After the diacetyl rest it is time
ences between brewing lager and ale, for the cold conditioning period
the extra steps really aren’t too diffi- (called lagering). Carefully rack the
cult. It will, however, take a little beer into a secondary fermenter
more patience and equipment. (a keg if you have one, a fermenta-
Before we get to lagering, let’s tion bucket or carboy if you don’t)
make sure we are all on the same and gradually reduce the tempera-
track in defining what a lager is. ture 1–2 °F (1 °C) each day until
The biggest difference between stabilized at your lagering tempera-
lager and ale is the yeast — lagers ture, which should be somewhere
use bottom-fermented yeast while down around 30–45 °F (-1–7 °C).
ales are top fermented. The condi- Over this lagering period the beer
tions these yeast thrive in is also dif- will clarify and the taste will mellow
ferent, as most lager yeasts perform out and improve as the yeast and
best at 50–55 °F (10-13 °C), while haze-forming proteins drop out of
ale yeasts generally perform best suspension. How long of a lagering
from 60–70 °F (16–21 °C). period you’ll need is dependent on
The actual brewing process is the temperature (the colder it is, the
similar for ales and lagers (it can be longer lagering period is required) as
different, but often times that is well as the beer style (higher alcohol
because of the difference in the beers take longer to lager). While a
German and English brewing tradi- little time can be saved by lagering on
tions that continue to influence how the higher end of the scale, cooler
ales and lagers are brewed … but temperatures result in a smoother
that is a topic for another day). The tasting and clearer lager.
real difference comes after the wort With temperatures in the 40s–
is cooled. Read the yeast label you 50s °F (4–10 °C) required during fer-
are using to find the ideal tempera- menting a lager and colder than that
ture for fermentation. At cooler tem- for lagering, brewing lagers requires a
peratures, fermentation will not way to control and maintain cool
appear as active as it is when fer- temperatures. Homebrewers usually
menting ales. This is expected, how- resort to a chest freezer with a tem-
ever, so do not give into temptations perature controller, a lagering cham-
to turn the heat up if the bubbles in ber large enough to house your fer-
your airlock never appear very rapid. menter, or a recirculating pump and
The cooler fermentation tempera- thermometer setup. We’ve run some
ture is needed in ensure the yeast great stories about building your own
metabolism byproducts are kept to fermentation chamber that can be
a minimum. referenced in the November 2009
When active fermentation issue (Build a Fermentation Cham-
appears nearly done, it is time to do ber) and in the “Projects” column
a diacetyl rest where you want to from September 2011. For more tips
slowly bring the temperature up to about maintaining temperature, read
around 60–65 °F (15–18 °C) and hold the “Techniques” column from the
it there for a couple of days. This March-April 2009 issue.

BYO.COM January-February 2015 15

homebrew nation
by marc martin

DEAR REPLICATOR I WAS SHOWING SOME FRIENDS PHOTOS OF LAST YEAR’S VACATION WHEN WE TRAVELED
UP I-5 HITTING BREWERIES AND BREWPUBS ALONG THE ROUTE. IMMEDIATELY WHEN I SAW THE PICTURE OF 7 SEAS BREWING
IN GIG HARBOR, WASHINGTON I REMEMBERED WHAT I THOUGHT WAS THE BEST BEER OF THE TRIP — THEIR WHEELCHAIR
BARLEYWINE. AFTER WE GOT BACK FROM VACATION I STARTED HOMEBREWING AND HAVE NOW GRADUATED TO ALL-GRAIN
BREWS. THEIR BEERS AREN’T SOLD DOWN HERE, SO I THINK IT’S TIME TO TRY TO MAKE THAT BARLEYWINE.
MATT CONNORS
PHOENIX, ARIZONA

ometimes to create a suc- entry-level job of capping bottles and increasing they outgrew both their

S cessful brewery you have to

start with a disaster. That’s
exactly what happened with 7 Seas
keg cleaning but it allowed him to
watch their excellent brewmaster,
Darron Welch. Travis was impressed
facility and their original 8.5-barrel
system. A vacant 12,000 square foot
supermarket building in downtown
Brewery. Co-owners Travis Guterson by how clean he kept the brewery and Gig Harbor has become their new
and Mike Runion were all set to open efficiently it was run. He also learned home. This allowed for the addition of
their new brewery in January 2008. a lot from the other brewer, Ben a 25-barrel system with some fer-
Love, who is now the Brewmaster menters as large as 75 barrels. The
and Co-owner of Gigantic Brewing in 8.5-barrel system is still being brewed
Portland, Oregon. on to make smaller batches of special-
Weekends would find Travis ty beers. Currently they have 16 beers
enjoying the rapidly growing beer being served in their taproom.
scene in Portland. This led him to Total production in 2014 was
land a full-time brewing job at the 5,100 barrels and Travis feels that they
Old Lompoc in Portland where he are on track to hit 6,000 for 2015.
performed all of the brewery func- The Wheelchair Barleywine is a
tions. With lots of experience under big beer in all respects and draws a
his belt, he eventually decided it following when released each year.
was time to move back to his home Only a 5-barrel batch is brewed and
area by Puget Sound. When a brewer it is only made available in their tap-
job became available at Silver City room in 9 oz. snifters. Each batch is
Brewery in Silverdale, Washington he brewed slightly differently each year
A used 8.5-barrel system was pur- made the move. It was there, while and aged a minimum of eight months.
chased from the recently closed Stix working under the guidance of Don A thick tan head tops this high-alcohol
Brewery in Seattle, Washington. Spencer, that he really took his skills brew that exhibits a reddish, brown
They had also located a suitable to the next level. hue. The aroma brings to mind sweet
multi-use building in downtown Gig After Mike graduated he and fruit and raisins. A strong presence of
Harbor, Washington. With the lease Travis began to develop a plan. With caramel and toasted malt dominates
signed, everything moved in and all Travis’ brewing skills and Mike’s busi- the flavor. The mouthfeel, while not
local codes met they were ready to ness knowledge things quickly came overly heavy, can best be described as
brew their first beer. That’s when an together. The fire at the original loca- “coating,” demanding that this beer
adjoining tenant left a space heater on tion was a setback but really turned be sipped like a fine Port wine.
and the fire started. The building was into a blessing. They were quickly able Travis advises that this beer is best
destroyed but fortunately their equip- to locate another building that had brewed as an all-grain batch if possi-
ment survived and so began their suc- better parking and would also provide ble. He recommends Maris Otter,
cess story. space for a taproom. It barely took British carastan and Belgian special B
Travis and Mike met while Mike them five months to recover as their malts. He also specifies an extremely
was doing an internship from Wash- first beer was brewed in June 2008. long boil to boost the gravity, develop
ington State University where he was Since then the seas have been further caramelization and concen-
studying for a degree in business and calm and they have found success in trate the flavors.
entrepreneurship. Travis had been every port. Their beers were immedi- Matt, you won’t have to make
homebrewing for a couple of years ately well received and production another road trip for your favorite bar-
and continued while in college. He quickly grew. Early in 2009 they leywine because now you can “Brew
quickly developed a love for the cre- became the first brewery in Your Own.” For more information
ativity of making beer. He scored his Washington State to can their beer. about 7 Seas Brewing Company and
first brewery job at Pelican Brewery Now, approximately 25% of their beer their other fine beers, visit their web-
in Pacific City, Oregon. It was just an is sold in cans. With demand steadily site www.7seasbrewing.com.

16 January-February 2015 BREW YOUR OWN

 7 Seas Brewing wort to 75 ºF (24 ºC) and transfer to
Company’s Wheelchair your fermenter. Pitch the yeast and
Barleywine clone aerate the wort heavily. Allow the beer
(5 gallons/19 L, all-grain) to cool to 68 ºF (20 ºC) and then hold
OG = 1.107 FG = 1.026 at that temperature until fermentation is
IBU = 38 SRM = 22 ABV = 12% complete. Gently transfer to a carboy,
avoiding any splashing to prevent aer-
Ingredients ating the beer. Allow the beer to condi-
17 lbs. (7.7 kg) Maris Otter pale ale tion for an additional week. Prime and
malt bottle condition or keg and force car-
1.25 lbs. (0.57 kg) British carastan bonate to 2.2 volumes CO2.
malt (34 °L) Allow the beer to age six more
13 oz. (0.37 kg) Belgian Special B weeks (or longer) to fully develop the
malt (120 °L) flavors and enjoy your Wheelchair
5.7 AAU Glacier hop pellets (60 min.) Barleywine clone.
(1 oz./28 g at 5.7% alpha acids)
5.7 AAU Glacier hop pellets (40 min.) 7 Seas Brewing
(1 oz./28 g at 5.7% alpha acids) Company’s Wheelchair
3.6 AAU East Kent Golding hop pellets Barleywine clone
(20 min.) (0.75 oz./21 g at 4.75% (5 gallons/19 L,
alpha acids) extract with grains)
2.4 AAU East Kent Golding hop pellets OG = 1.107 FG = 1.026
(5 min.) (0.5 oz./14 g at 4.75% alpha IBU = 38 SRM = 22 ABV = 12%
acids)
2 lbs. (0.91 kg) clover honey (10 min.) Ingredients
1
⁄2 tsp. Irish moss (30 min.) 9.9 lbs. (4.5 kg) Muntons light, 30 minutes. Remove grains from the
1
⁄2 tsp. yeast nutrient (15 min.) unhopped, malt extract (Maris Otter wort and rinse with 2 quarts (2 L) of
White Labs WLP001 (California Ale) or if possible) hot water. Boil for 30 minutes. Add
Wyeast 1056 (American Ale) yeast or 9 oz. (0.25 kg) light dried malt extract the liquid malt extract and dried malt
Safale US-05 yeast 1.5 lbs. (0.68 kg) Maris Otter pale ale extract and boil for 60 more minutes.
3
⁄4 cup corn sugar if priming malt While boiling, add the hops, Irish
1.25 lbs. (0.57 kg) British carastan moss and yeast nutrient as per the
Step by Step malt (34 °L) schedule. With only 10 minutes of
This recipe is a single step infusion 13 oz. (0.37 kg) Belgian Special B the boil remaining, add the honey.
mash. Mix all of the crushed grains malt (120 °L) During the boil, use this time to
with 6.7 gallons (25 L) of 170 °F (77 7.1 AAU Glacier hop pellets (60 min.) thoroughly sanitize your fermentation
°C) water to stabilize at 151 ºF (66 ºC). (1.25 oz./35 g at 5.7% alpha acids) equipment. When the boil is complete,
This is a medium-thin mash using 1.4 7.1 AAU Glacier hop pellets (40 min.) add the wort to 2 gallons (7.6 L) of
quarts. (1.3 L) of strike water per (1.25 oz./35 g at 5.7% alpha acids) cold water in the sanitized fermenter
pound (0.45 kg) of grain. This is 3.6 AAU East Kent Golding hop pellets and top off with cold water up to
designed to help achieve maximum (20 min.) (0.75 oz./21 g at 4.75% 5 gallons (19 L).
fermentability. The lower mash temper- alpha acids) Cool the wort to 75 ºF (24 ºC).
ature also serves to create a more fer- 2.4 AAU East Kent Golding hop pellets Pitch your yeast and aerate the wort
mentable wort. Mash for 60 minutes (5 min.) (0.5 oz./14 g at 4.75% alpha heavily. Allow the beer to cool to 68 ºF
then slowly sparge with 175 ºF acids) (20 ºC) and then hold at that tempera-
(79 ºC) water. 2 lbs. (0.91 kg) clover honey (10 min.) ture until fermentation is complete.
Collect approximately 7.5 gallons 1
⁄2 tsp. Irish moss (30 min.) Gently transfer to a carboy, avoiding
(28 L) of wort runoff to boil for three 1
⁄2 tsp. yeast nutrient (15 min.) any splashing to prevent aerating the
hours. While you are boiling the wort, White Labs WLP001 (California Ale) or beer. Allow the beer to condition for an
add the hops, Irish moss and yeast Wyeast 1056 (American Ale) yeast or additional week. Prime and bottle con-
nutrient as the schedule indicates. Add Safale US-05 yeast dition or keg and force carbonate to
the honey for the last 10 minutes of 3
⁄4 cup corn sugar if priming 2.2 volumes CO2.
the boil. During the boil, use this time Allow the beer to age six more
to thoroughly sanitize your fermenta- Step by Step weeks (or longer) to fully develop the
tion equipment. Steep the milled grain in 2.5 gallons flavors and enjoy your Wheelchair
After the boil is complete, cool the (9.5 L) of water at 151 ºF (66 ºC) for Barleywine clone.

BYO.COM January-February 2015 17

homebrew nation

Story Behind the Label

hop profile Lukasz Szala • Glogówek, Poland
Cluster
Cluster is one of the oldest U.S.-
grown hop varieties, having
emerged as a hybridization of
Dutch and English imports along
I nna Beczka (translated to
English means “a different
barrel”) is a small home-
brewery managed by two broth-
with indigenous male hops. Cluster ers Marek and Lukasz Szala in
is a great general-purpose hop for the little town of Glogówek,
both bitterness and aroma. It has a Poland. Through the ages our
strong floral and spicy aroma. town has belonged to various
Alpha acids are 5.5-8.5%. It is countries or kingdoms: Silesian,
used in ales (usually as an aroma Czech, and Prussian duchies and
hop), lagers (usually as a bittering later to Germany and finally
hop) and is common in stouts. It is Poland. Taking into account this
also frequently used in the repro- rich history, we have undertaken
duction of historical U.S. beer an ambitious goal to leverage and mix three
styles. Possible substitutes are brewing traditions (Polish, Czech, and
Galena and Brewer’s Gold. Cluster German) in our brewing. Through our beer
has been featured in a few craft activity we also try to popularize local history,
brewery single-hop IPAs in recent traditions, and legends. That is why each of
years, including releases by our beers is given a name of one of the charac-
Mikkeller and Double Mountain. ters from local legends, fairytales or spoken
stories. Two of our favorites are Skrzoutek
and Chabernica.
Skrzoutek in Slavic beliefs is a small demon
who protects the household and is a mix
between a chicken and a dragon. Our
Skrzoutek is a Polish beer style called
Grodziskie that we brewed using German
malts and Polish hops. We couldn’t find a
Photo by Coral Studer

Skrzoutek image in any books or the Internet,

so we had an image drawn especially for our
brewery based on a legend by Piotr Sawicki.
Chabernica is a mythical character common to Eastern Europe countries. It is
a noon demon in Slavic mythology, and in English is sometimes referred to as
“Lady Midday.” She was usually pictured as a young woman dressed in white
For more information on over 100 that roamed the fields. She assailed folks working at noon, causing heatstroke
different hop varieties, check out and neck aches, sometimes even madness. Our Chabernica is a German
our online hop chart at: hefeweizen using wheat from Germany, Pilsner malt from Czech Republic and
http://byo.com/resources/hops the Polish hop Lubelski. A graphical editor, Lukasz Matuszek, who allowed us to
use it for our label, created the image.

byo.com brew polls

What inspired you to
start homebrewing?
55% General Curiosity
20% Tasting a homebrewed beer
16% Commerical beer
9% Literature on the hobby
Let us know your thoughts on different homebrewing
subjects in our monthly poll at byo.com

18 January-February 2015 BREW YOUR OWN

 tips from
the pros High Gravity Lagers
by Dawson Raspuzzi
Brewing big, cold, and clean
BREWING A HIGH GRAVITY LAGER (WITH AN ORIGINAL GRAVITY ABOVE 1.070)
TAKES A LOT OF PATIENCE AND A LOT OF YEAST. THESE PROS HAVE BREWED
AWARD-WINNING EXAMPLES, AND WITH THEIR ADVICE YOU CAN TOO.

a ll of our high-gravity lagers

undergo a long, slow fer-
mentation for about 10-12
days at 53 °F (12 °C). They have a
similar diacetyl rest as our other
doppelbocks, which run about 19 °P
(1.079 SG), we only yield about
19.5 barrels.
For homebrewers, one thing to be
mindful of is mash density (i.e. lbs.
lagers: As fermentation nears its ter- malt/gallons water). The easiest thing
minal gravity we allow the fermenta- to do is decrease the batch size; how-
tion to free rise to about 62 °F (17 °C) ever, if you really prefer not to do
and hold it there for about 36 hours. that, add some rice hulls to the mash
That being said, diacetyl should not to help with the lauter. Another thing
be of too much concern for these to consider is fermentation tempera-
beers because they are lagered for so ture. I believe low and slow is the way
long and some yeast is still present in to go, and especially at home. Since
there is so much sugar there to start

“
with, if your fermentation gets too
“
To keep it simple for brewing at home,
I would recommend increasing your pitch
warm (and as a result too vigorous)
you are very likely going to blow the
top off your fermenter and all of your
rate by 50–100%. hard work to date will be for naught.
Increasing the size of your blow-off
tube can help alleviate any additional
the lagering tank that any diacetyl head pressure in your fermenter.
present at the end of fermentation Once you have mastered the art
will be re-metabolized by that yeast of producing and fermenting high
prior to the end of lagering. After the gravity worts, and you really want
rest, the fermenter is then crash to test your skill as a brewer, here is
cooled down to 35 °F (2 °C) and the what I recommend: Make a recipe
beer is transferred to a lagering tank that is 15-16 °P (1.061–1.065) with
and held at that temperature for a roughly the following ingredients: 60-
minimum of another five weeks. 65% blend of 2-row and 6-row base
Ideally, our doppelbocks are lagered malt, 25-30% flaked corn or rice, and
six or seven weeks, but that is not 5-10% caramel 60 °L malt and target
always feasible depending on the pro- about 15-20 for the IBUs. Ferment
duction demands of the brewery. and lager for a total of four weeks.
Thankfully, our proprietary yeast Prior to finishing (racking or bottling)
strain can handle the high gravity dilute by 1⁄3 with carbonated water
lagers with ease. However, we do (you should boil and cool the water
increase the pitch rate for these fer- prior to carbonating to sterilize it).
mentations and we also use some At this point, you just brewed your-
additional yeast nutrient supplements self a nice premium American lager.
that we do not use for our regular Conversely, enjoy at full strength and
lagers. To keep it simple for brewing at you are drinking a good old American
home, I would recommend increasing malt liquor. Lastly, if you substitute
your pitch rate by 50–100%. dextrose or candi syrup for the corn
Brian Destree is Director of Operations Challenges with high-gravity or rice in the mash bill, ferment and
for Capital Brewery in Middleton,
lagers are usually related to pushing lager the same way, and dilute by 1⁄3
Wisconson. He has degrees in
Biochemistry and Chemical Engineering
the physical constraints of your brew- with carbonated water prior to finish-
from the University of Wisconsin. He ing system. It is very likely that you ing; you’ll have yourself an authentic
also attended the Master Brewers will have to reduce the size of your American light lager.
Program at UC-Davis. Prior to joining brew. For instance, in our brewhouse If you can brew those styles with-
Capital Brewery in 2012, Brian worked a typical 12-13 °P (1.048–1.053 SG) out any perceivable flaws you can
for MillerCoors for 7 years. wort will yield 35.5 barrels. For our truly brew anything.

20 January-February 2015 BREW YOUR OWN

h igh gravity lagers have the
same challenges as any
lager but they are ampli-
fied. More time, more yeast, more
oxygen, and more patience are need-
ers, try brewing a lower gravity lager
first as a propagation and collecting
yeast from that batch. For aerating
wort, splashing it into a bucket won’t
be enough. I suggest attaching a
tips from the pros

ed to get the perfect brew. Higher barbed diffusion stone to an aquarium

gravity lagers tend to have a thicker pump with an air filter and aerate for
grain to water ratio so we can fit 30 minutes before pitching yeast.
extra grain in the mash/lauter tun. Our typical diacetyl rest is at fer-
The result is more water is used dur- mentation temperature for 1–2 days
ing the sparge and a reduction in over- after fermentation completes. The
all efficiency. We typically do a single beer must pass a diacetyl test where a
infusion mash and let it rest for 40 sample is heated to transform all VDK
minutes before starting a 20-minute (diacetyl precursor) into diacetyl. If
vorlauf. The temperature of the mash any buttery notes are still present, it
is going to depend on various things needs more time. If it passes this sen-
such as yeast strain and desired char- sory test, we start cooling the beer for Sean Piel and Jeff Pasquale are
acteristics (dry or sweet, clean or lagering. As a general rule with this brewers on the Thomas Hooker
fruity). If using a high-attenuating style you should taste your brew at Brewing team, in Bloomfield, Con-
yeast, we like to mash in at the 154– every step until you are sure your necticut. Sean attended Brew Lab in
156 °F (68–69 °C) range, to ensure beer is ready for the next step. Sunderland, England where he
the beer doesn’t get too dry or boozy. Lagering times tend to be longer received a diploma in British brewing
For lower gravity lagers like our for higher gravity lagers because more technologies. After completing the
Munich Helles (5.5 % ABV) we pitch esters and higher alcohols are pro- course he traveled around Europe to
about 1.5 million cells per mL per duced during fermentation and more learn more about brewing techniques
in different regions. Jeff holds a
degree Plato. For higher gravity lagers time is needed to smooth out and bal-
World Brewing Academy Master
like our Liberator Doppelbock (8.5%) ance these flavor compounds. For us, Brewer diploma from the Doemens
we use the same yeast strain but pitch the difference is six to eight weeks, Academy in Munich, Germany, and a
anywhere from 2–2.5 million cells per compared to four to five weeks for diploma from the Siebel Institute in
mL per degree Plato. For homebrew- the lower gravity beers. Chicago, Illinois.

BYO.COM January-February 2015 21

22 January-February 2015 BREW YOUR OWN
Yeast Starters help me
mr. wizard
by Ashton Lewis
Nitro gas, metallurgy madness

Q
I’VE BEEN DOING A LOT OF RESEARCH ON MAKING YEAST STARTERS AND MY QUESTION THAT I CAN’T
SEEM TO FIND THE ANSWER TO IS WHETHER THERE IS AN UPPER LIMIT TO HOW MUCH STARTER CAN BE
MADE FROM A SINGLE VIAL OF YEAST? ALSO, IS THERE AN UPPER LIMIT TO HOW BIG A STARTER STEP CAN
BE? MEANING, SHOULD YOU NEVER MAKE MORE THAN SAY 2 QUARTS (2 L) OF STARTER AT A TIME? I’M
MAKING A STARTER FOR A CIDER PRESSING FOR MY HOMEBREW CLUB IN A FEW WEEKS AND JUST WANT
TO MAKE SURE I’M NOT OVER-EXTENDING MY INITIAL VIAL.
BRIAN JAMESON
POUGHKEEPSIE, NEW YORK

A
There are a few gen- many homebrewers end up for
eralities that may pitching. If you begin with a vial of
make this topic easier yeast and perform a starter step you
to understand, so let can inoculate the 2 liter starter and
me cover a few things that may not pitch your 20 liter batch after a couple
seem relevant right away. The first of days.
general rule is that the density of The rule of ten makes perfect
yeast cells growing in a flask without sense because the cell density of the
any gas supply other than the oxygen

“
that diffuses through a cotton stopper
fitted to the flask is about 100 million
Another general rule is the rule of 10;
“
cells per milliliter. Shaker tables and that is starter cultures are stepped up
stir plates help gas transfer, especially
when the flask is simply fitted with a tenfold per jump.
cotton plug, and the rate of cell
growth and cell density can be culture is diluted from 100-150 million
enhanced with these tools. The upper cells/mL to 10-15 million cells/mL
limit to cell density using these meth- and that is a perfect pitching rate . . .
ods is about 150 million cells per milli- for most lager beers. Like many
liter. When I think about cell density I brewing methods adopted by com-
cannot engage my brain with gallons mercial breweries, yeast propagation
because microbiologists always mea- rules are usually applied to lager
sure cell density in metric units, so brewing because that is the most
gallons, even to folks who use that common beer type brewed in the
volume of measurement on a daily world. Many ale brewers pitch at
basis, simply make things very confus- about half the rate of lager brewers
ing to follow. So this answer will not meaning that you could use a smaller
contain any conversions from liters to starter for ale brews and have a
gallons, except this one . . . 5 gallons healthy fermentation.
is roughly 20 liters and for the purpose You ask about how large a starter
of this discussion I will assume that can be made from a single vial and
the nominal homebrew batch size is that depends on the number of cells
20 liters. contained by the vial. The goal should
Another general rule is the rule of be about 10 million cells/mL of starter
10; that is starter cultures are stepped when you begin the propagation step.
up tenfold per jump. In a yeast lab Since thick yeast slurry contains about
most starters begin by selecting a 1 billion cells/mL you want to increase
single colony from a Petri dish and the volume of the vial by a factor of
inoculating a 20 mL starter. After a 100. So if your vial contains 20 mL of
couple days of growth this starter is thick yeast at 1 billion cells/mL, you
moved up to 200 mL, then 2 liters and will have about 10 million cells per
then 20 liters. This last step is where mL when this is added to 2,000 mL

BYO.COM January-February 2015 23

help me mr. wizard
(2 liters) of wort. fermenters that vary in size from about 66 gallons to
The answer to your first question is that there is 33,800 gallons (250 to 128,000 L). When we first walked
really no limit to how much yeast can be produced from a into this part of the lab I thought we had stepped into one
single starter. A few years ago I visited the yeast culture of their very large cellars, but was told that we were still
facility at Anheuser-Busch in St. Louis, Missouri where all in the lab! I believe they jump their volumes by a factor of
of the yeast used for their beers is produced. When I saw eight and it takes three jumps to go from 66 gallons to
their labs I was pretty amazed because the setup looked 33,800 gallons (250 L to 128,000 L). This slurry is then
identical to how I was taught to grow yeast in the UC transferred to kegs and shipped out to Anheuser-Busch
Davis brewing labs. I saw many small Erlenmeyer flasks breweries as fresh slurry.
with little cotton plugs stuffed in the tops and was told that If your plan is to be the yeast source for your home-
their cultures were grown by transferring the culture from brew club’s cider day and want to grow a bunch of slurry
a smaller flask to a larger flask containing sterile wort until that can be distributed to the entire club, you will not be
the culture was too large to grow in glass. I was also told over-extending the yeast you purchase as long as you fol-
that a small amount of culture was “moved backwards” so low the rule of ten. The most important part of this whole
that a small volume of yeast cells was always growing in process is keeping things in a commercially sterile condition
the smaller flasks that are required for this method to stay (code language for pretty darn clean, but technically not
in motion. sterile). That is the subject for another day and about a
The Anheuser-Busch yeast lab has a door that leads to question that you did not ask. I am assuming you know to
the part of the lab that grows their yeast in stainless steel keep it clean for the overall success of your endeavor and
tanks and what I saw was pretty surprising; a room full of the happiness of your fellow brewers!

Q
I ENJOYED THE POSSIBILITIES RACING THROUGH MY MIND AFTER READING THE “TIPS FROM THE PROS”
ARTICLE FROM THE NOVEMBER 2014 ISSUE “NITRO BEERS: CHANGE THE GAS; CHANGE EVERYTHING!”. MY
QUESTION IS WHETHER THERE ARE SPECIFIC GUIDELINES ON FORCE-CARBONATING (FORCE-NITROING?)
KEGS THAT ARE DIFFERENT WHEN USING NITROGEN COMPARED TO CO2 GAS? DO YOUR SUGGESTED CAR-
BONATION LEVELS FOR CO2 CROSS OVER TO NITRO AS WELL (I.E. 2.2–3.0 VOLUME FOR AMERICAN ALES,
2.4–2.6 VOLUMES FOR EUROPEAN LAGERS, ETC.)?
ERIC TOMME
FORT WORTH, TEXAS

A
Great to hear your enthusiasm about this actually a bit hard to achieve in a commercial brewery
technique! Using a blend of nitrogen and when normal practices involving carbon dioxide blanketing
carbon dioxide, or “nitrogenating” was and cold temperature are used. For example, many brew-
perfected and popularized by the Guinness eries add a very slight carbon dioxide overpressure at the
Brewery in Dublin, Ireland several decades ago. The origins end of fermentation so that as the beer tank is chilled to
of the method began by investigating why cask ales have a near-freezing temperatures the tank headspace does not
different foam structure than carbonated beers dispensed dip into vacuum pressures. Although this pressure is very
without addition of air and the scientists at Guinness devel- low, it is sufficient to cause the beer to have too much car-
oped a very good understanding of the significance of nitro- bon dioxide at temperatures below about 42 °F (6 °C). I
gen to beer foam. The main reason for this research had to will get back to this topic shortly.
do with oxidation and how to develop a method for pouring The other key difference between nitro beers and con-
Guinness’ famous stout that resulted in better shelf life and ventionally carbonated beers is the presence of nitrogen.
also retained the type of foam they wanted. The result was Call me Mr. Obvious, but this is important! The concentra-
nitrogenated stout. Although the early dispense methods tion of nitrogen is actually quite low and is somewhere
used for this new type of beer were far different than around 20 mg/liter. And if the concentration is much higher
today’s nitro taps, the basic method was the same. Today, than this the beer becomes “wild” upon dispense and foams
nitro beers are popular across the globe, brewed by brew- like mad. This is not the idea. What all brewers who pro-
ers large and small, and for commercial sale as well as duce nitro beers desire is that wonderful dance of tiny bub-
enjoyment at home. bles that lasts for about a minute after pouring and results
The method does have some very key differences from in a perfect, thick, creamy foam that lays atop the beer like
those used to carbonate beer. One of the key differences a smooth mousse.
has to do with the carbonation level in the beer. Nitro beers There are several ways to go about getting the proper
contain between 1.2 to 1.8 volumes of carbon dioxide blend of nitrogen and carbon dioxide into beer. Commercial
(2.4 to 3.6 grams per liter). Without diving into the gritty breweries tend to implement in-line methods when vessels
details of gas tables, this very low level of carbonation is are too large to allow for batch-type processes and this is

24 January-February 2015 BREW YOUR OWN

especially true with nitro beers
because nitrogen is difficult to dissolve
in beer. But for small commercial
brewers and homebrewers, it is very
easy to batch nitrogenate in a keg. I
first began playing around with this
technique when I was a graduate stu-
dent at UCDavis over 20 years ago
and continue using the same method
today for 15-barrel batches of nitro
beer at Springfield Brewing Company.
I believe the key to producing
great nitro beer begins with warm
beer in a non-pressurized fermenter.
This is the norm for most homebrew-
ers. Step one is to rack your beer
into a keg. Step two is applying about
30 psig of pressure to the keg using a
blend of nitrogen and carbon dioxide.
The blend is critical because the blend
— along with beer temperature and
pressure — directly affects the solubil-
ity of carbon dioxide and nitrogen.
The blend commonly used for nitro
beers is 75% nitrogen and 25% carbon
dioxide. Step three is to cool your
keg to about 34 °F (1 °C). Allow at
least 12 hours for the beer tempera-
ture to drop, switch your gas supply
to the dip tube of your keg and shake
the keg as aggressively as possible for
about one minute. Allow the keg to
rest for about 10 minutes and repeat
this step five times followed by an
hour rest before pulling a sample from
your nitro tap.
A properly nitrogenated beer will
display the dance of the bubbles and a
rich creamy foam that should be about
1
⁄2-inch (1.25 cm) thick. If the dance is
weak or the foam too thin there is
insufficient nitrogen. More shaking or
a slight increase in keg pressure will
help dissolve more gas.
If nitrogen and carbon dioxide
content set the stage for this great
dance, the nitro tap starts the
music. The nitro tap contains a plate
designed to cause gas breakout when
the beer is pushed from the keg at 30
psig pressure. If breakout does not
occur during dispense no magic hap-
pens. But if you follow these easy
steps and have the right tap you will
be good to go!
If you are wondering what makes
a nitro tap special, read on. The simple
 help me mr. wizard
description of a nitro tap is a syringe
with a plate attached to the end of it
with tiny holes. I am not making this
up! The early nitro beers developed by
Guinness used a syringe to induce
what foam researchers call gas nucle-
ation and break-out in the beer. Can
you imagine buying beer with a
syringe banded to the side of the bot-
tle? Nitrogen is an interesting gas
because it is somewhat difficult to get
it into beer, and it’s also a bit of a chal-
lenge to get it out.
The modern nitro tap has a
smooth bore inside of the tap that
accelerates the beer’s velocity on its
way to the orifice or restrictor plate.
This plate, at least on a Guinness
faucet, has five holes that generate a
significant pressure drop when beer at
a certain velocity flows through the
plate. It’s the pressure drop that causes
gas breakout and the proper velocity
through the tap is directly related to
the pressure applied to the keg. After
the nitro beer is pushed through the
restrictor plate it flows through a
device called a flow straightener that
neatly directs the flow of beer and gas
bubbles down into the end of the
faucet where it exits this contraption
and enters your beer glass. I have
always admired the details required to
dispense this type of beer. Sláinte!

Q
I RECENTLY USED A
NEW SANITIZER REC-
OMMENDED BY THE
LOCAL HOMEBREW
SHOP PROPRIETOR.
ABOUT A WEEK AFTER CLEANING AND
SANITIZING MY KEG I OPENED IT AND
SAW A PATINA OF RUST. CLEARLY I DID-
N’T FULLY RINSE THE SANITIZER AND
SOMETHING REACTED WITH THE
STAINLESS STEEL. MOST OF THE RUST
SEEMED TO COME OFF EASILY WITH A
SCOURING PAD. BUT THERE WERE
SEVERAL SPOTS, PARTICULARLY
AROUND THE WELDS AT THE BOTTOM,
WHERE I COULD NOT REMOVE ALL OF
THE RUST. NOW WHAT? HAVE I PERMA-
NENTLY DAMAGED THE KEG BY SCOR-
ING ITS SURFACE? WILL SURFACE
RUST RUIN THE BEER? MOST IMPOR-
TANTLY, ARE THERE ANY HEALTH
ISSUES? I HAVE VISIONS OF TETANUS.
BRAD SEIBERT
OAKTON, VIRGINIA

26 January-February 2015 BREW YOUR OWN

A
I have noted in the
past that I work
for Paul Mueller
Company and that
Mueller is one of the largest stainless
steel fabricators in the United States.
Unfortunately there are many things
that cause damage to stainless steel
and many owners of this alloy find out
the hard way that stainless steel is not
stainless in all situations. The good
news is that certain types of damage
to stainless steel can be repaired,
especially when the damage is identi-
fied soon after it occurs and that
remedial actions soon follow.
There are two general causes of
rust on stainless steel; iron contamina-
tion on the surface of the steel and
embedded iron. Surface contamination
can come from dust, water, tools and
any other things that can cause free
iron to settle on the surface (stainless
steel is mainly comprised of iron, but
since the iron is part of the alloy’s
crystalline structure it does not rust).
The other type of iron contamination
is when iron is embedded in the steel.
This can happen from deep tool marks
or when iron is somehow accidentally
made to be part of the vessel.
Although the latter is not common it
can occur, for example, when the
incorrect weld wire is used to build a
piece of equipment.
Another type of rusting that
occurs is when the area around a weld
is affected by heat during welding. The
so-called heat-affected zone around a
weld is typically more prone to corro-
sion because the chromium content is
not as high as the parent metal. This
problem is more pronounced when too
much heat is applied during a weld and
is why weld color is used to judge the
quality of a weld.
In all of these cases rusting often
appears when certain chemicals are
applied. And one of the things often
seen is that the rusting does not affect
all of the metal, just parts. The most
likely cause for this spotty rusting is
localized failure in the passive layer
that makes stainless resistant to corro-
sion and oxidation.
One common method to repair
the damage in the passive film is a
help me mr. wizard
cleaning method referred to as passi- method at home. remediation because they are labor
vation. This type of cleaning uses an Another method that is much intensive and often times difficult
oxidizing acid to remove free iron more safe is citric acid passivation because damaged areas are frequently
from the surface of the steel and to using EDTA as a chelating additive to hard to access. However, they are
remove embedded iron that is very bind iron. Although this technique is very effective methods to use and
close to the surface. not as aggressive and not as effective when the affected area is easy to
The most effective passivating as nitric acid passivation, it is much access should be considered before
acid is hot nitric acid used at relatively more safe, does not have the disposal the use of passivating acids. The easi-
high concentrations (sometimes as challenges and does not damage elas- est way to grind and polish at home is
high as 50%). The problem with this tomers. For these reasons citric acid by hand using a red (150–180 grit) pol-
method is that it is dangerous and passivation is commonly used as an ishing pad or wheel. Make sure to pol-
generates a waste stream that cannot alternate method. ish with the stainless steel grain so
simply be flushed down the drain. Both of these methods help to that the resulting finish is smooth.
Nitric acid also damages elastomers restore the passive layer by cleaning After you polish the affected area you
and the normal method is to replace the surface of the steel and oxidizing should clean the surface with a
all valve seats, O-rings and other chromium to form chromium oxide. degreaser followed by an alkaline
items made from these materials While this film spontaneously forms detergent and thorough rinse. Allow
following passivation with nitric on the surface of clean stainless the cleaned steel to air-dry and the
acid. The only reason I mention this steel without the aid of oxidizing liq- chromium oxide film will reform.
method is that it is very effective uids, passivation does help to repair I may have missed the mark with
and is the preferred method for indus- damaged surfaces. your problem, but I am pretty confi-
trial users of stainless steel. What Grinding and polishing are dent that you have not done severe
this means is that if you Google mechanical methods to remove free damage to your keg and that a more
“stainless steel passivation” you and embedded iron and in larger ves- aggressive mechanical cleaning with a
will see all sorts of stuff about this sels and process systems these meth- polish pad or citric acid passivation will
method. Please DO NOT use this ods are usually not the first choice of take care of the problem.

28 January-February 2015 BREW YOUR OWN

BYO.COM January-February 2015 29
 style
profile Traditional Bock
by Jamil
Zainasheff The beer of Einbeck
have never been to the German “bock” also being the German word for

i city of Einbeck. It is not a com-

mon tourist destination, but I am
still more than a little surprised I have
billy goat.
Bock is a smooth lager beer with a
rich malt character. It ranges in color
never been there. From what I have from light copper to brown. All bock
heard, it has a lot to offer — from beers have a wealth of bready and
half-timbered houses to medieval for- toasty malt character, but that does
tifications, and most importantly, the not mean they are overly sweet. A
history of beer. Einbeck, even in the traditional bock should be well-atten-
14th century, was a substantial and uated, but low hop bittering results in
well-known brewing center. Every a balance toward the sweet side. Any
alcohol should be smooth and only
slightly warming, never hot or sol-

“ All bock beers have a wealth of

“
bready and toasty malt character,
but that does not mean they are
vent-like. The fermentation character
is clean, with low esters and no
diacetyl. While the beer should have
minimal esters, some examples will
exhibit a fruity, grape, or dark fruit
overly sweet. character from a combination of malts
and alcohol.
citizen had the right to brew beer and A great bock recipe is relatively
the city boasted over 700 master simple, but many brewers try to make
brewers. With all that beer produc- it far too big or more complex than
TRADITIONAL BOCK by the numbers
tion, what the citizens did not con- needed in an effort to increase malt
OG:............1.064–1.072 (15.7–17.5 °P) sume, the city council marketed character. Keep in mind that all
FG:.................1.013–1.019 (3.3–4.8 °P) across Germany and abroad. German beers are easy drinking and
SRM: ..........................................14–22 Of course, if you live in another bock should be no exception. The
IBU:.............................................20–27 city and want to brew beer like best way to achieve that great
ABV: ......................................6.3–7.2% Einbeck, what do you do? You lure German malt character is with high
away one of their brewmasters. That quality, full-flavored base malts and
is what Munich did in the early 17th excellent fermentation practices. I
century to recreate the famous would never attempt to make a bock
“Ainpöckische Bier.” In 1612, the without using continental Pilsner and
Bavarian ruler from the House of Munich malts. You can use other base
Wittelsbach enticed an Einbeck brew- malts, such as Vienna, but the light,
master, Elias Pichler, to come to grainy and bready taste of high quality
Munich as an employee of the Pilsner and Munich malt is right on
Wittelsbachs and brew a beer close to target for this style. The bulk of the
the Einbeck beer, which was almost grist should be Munich malt, any-
certainly an ale. Under Elias’ guidance, where from 50 to 70% is good,
and in accordance with prevailing depending on the character and color
Photo by Charles A. Parker/Images Plus

Munich brewing practices, the famous of the Munich malt you source. A por-
Einbecker strong ale metamorphosed tion of caramel malt is acceptable, and
into a strong lager, the kind of bockbier I like the rich malty sweetness of
we know today. The first strong caramel Munich malts. You can exper-
Munich lager brewed the “Einbeck iment with different color levels and
way” was dispensed at the Hofbräu- percentages, but approximately 5–10%
haus in 1614. The Bavarian dialect soon of a mid-color (40 to 80 °L) caramel is
mangled the name Einbeck to “ayn plenty. Use high-quality continental
pock” and, eventually, to “ein bock” Pilsner malt for the remainder of the
(one bock). And that’s how the bock grist. You should be able to make an
got from Einbeck to Bavaria, with excellent example of the style with

30 January-February 2015 BREW YOUR OWN

 style profile recipes

Traditional Bock starter equal to a

(5 gallons/19 L, all-grain) batch of beer, so
OG = 1.070 FG = 1.018 consider making a
IBU = 23 SRM = 17 ABV = 7% smaller beer first
and repitching the
Ingredients yeast from that
4.4 lbs. (2 kg) continental Pilsner beer into this one.
malt (2 °L) Ferment
8.8 lbs. (4 kg) Munich malt (8 °L) around 50 °F

Photo courtesy of Wikipedia

14.1 oz. (0.4 kg) Weyermann (10 °C) until the
Caramunich® III malt (57 °L) yeast drops clear.
8.8 oz. (250 g) melanoidin malt (28 °L) With healthy yeast,
4.8 AAU Magnum hop pellets (60 min) fermentation should
(0.4 oz./11 g at 12% alpha acids) be complete in two
Irish moss (15 min.) weeks or less, but
White Labs WLP833 (German Bock do not rush it.
Lager) or Wyeast 2206 (Bavarian Cold-fermented
Lager) yeast lagers take longer
2
⁄3 cup corn sugar (if priming) to ferment than
The town of Einbeck, pictured here, is where the traditional bock
ales or lagers fer- beer style originated. What used to be known as a brewing cen-
Step by Step mented at warmer ter now only has one remaining brewery, Einbecker.
I currently use Best Malz Pilsen, Munich temperatures. If
and melanoidin, but feel free to substi- desired, perform a
tute any high quality malt of the same diacetyl rest during the last few days of important to this style. I use Best Malz
type and color from a different supplier. active fermentation. Rack to a keg and melanoidin malt. My hops are in pellet
Some malting companies offer Munich force carbonate or rack to a bottling form and come from Hop Union,
malt with even 20 °L, which is unsuit- bucket, add priming sugar, and bottle. Crosby Hop Farm, or Hopsteiner
able in spite of the malt’s name. If Target a carbonation level of 2 to 2.5 depending on the variety.
you use Weyermann®, for instance, volumes. A month or more of cold con- Add enough water to the malt
Munich I (not Munich II) is the one you ditioning at near-freezing temperatures extract to make a pre-boil volume of
want. My hops are in pellet form and will improve the beer. Serve at 43 to 5.9 gallons (22.3 L) and a gravity of
come from Hop Union, Crosby Hop 46 °F (6 to 8 °C). 1.060. Stir thoroughly to help dissolve
Farm, or Hopsteiner depending on the extract and bring to a boil.
the variety. Traditional Bock Once the wort is boiling, add the
Mill the grains and dough-in target- (5 gallons/19 L, bittering hops. The total wort boil time
ing a mash of around 1.5 quarts of extract with grains) is 1 hour after adding the first hops.
water to 1 pound of grain (a liquor-to- OG = 1.070 FG = 1.018 Add Irish moss or other kettle finings
grist ratio of about 3:1 by weight) and IBU = 23 SRM = 14 ABV = 7% with 15 minutes left in the boil. Chill the
a temperature of 155 °F (68 °C). Hold wort to 50 °F (10 °C) and aerate thor-
the mash at 155 °F (68 °C) until enzy- Ingredients oughly. The proper pitch rate is nearly
matic conversion is complete. Infuse 9.2 lbs. (4.2 kg) Munich blend liquid 500 billion cells, which is five packages
the mash with near-boiling water while malt extract (7 °L) of liquid yeast or one package of liquid
stirring or with a recirculating mash sys- 14.1 oz. (0.4 kg) Weyermann yeast in a 3.75-gallon (14-L) starter.
tem raise the temperature to mash out Caramunich® III malt (57 °L) That would be a starter equal to a
at 168 °F (76 °C). Sparge slowly with 8.8 oz. (250 g) melanoidin malt (28 °L) batch of beer, so consider making a
170° F (77 °C) water, collecting wort 4.8 AAU Magnum hop pellets (60 min) smaller beer first and repitching the
until the pre-boil kettle volume is (0.4 oz./11 g at 12% alpha acids) yeast from that beer into this one.
around 6.5 gallons (25 L) and the Irish moss (15 min.) Ferment around 50 °F (10 °C) until
gravity is 1.055. White Labs WLP833 (German Bock the yeast drops clear. With healthy
The total wort boil time is 90 min- Lager) or Wyeast 2206 (Bavarian yeast, fermentation should be complete
utes, which helps reduce the S-Methyl Lager) yeast in two weeks or less, but do not rush it.
Methionine (SMM) present in the lightly 2
⁄3 cup corn sugar (if priming) Cold-fermented lagers take longer to
kilned Pilsner malt and results in less ferment than ales or lagers fermented
Dimethyl Sulfide (DMS) in the finished Step by Step at warmer temperatures. If desired, per-
beer. Add the hops with 60 minutes I have used a number of Munich blend form a diacetyl rest during the last few
remaining in the boil. Add Irish moss or extracts. While most have less Munich days of active fermentation. Rack to a
other kettle finings with 15 minutes left malt in them than I prefer for this style, keg and force carbonate or rack to a
in the boil. Chill the wort to 50 °F (10 they still do an admirable job of brewing bottling bucket, add priming sugar, and
°C) and aerate thoroughly. The proper bock. Always choose the freshest bottle. Target a carbonation level of 2 to
pitch rate is nearly 500 billion cells, extract that fits the beer style. If you 2.5 volumes. A month or more of cold
which is five packages of liquid yeast or cannot get fresh liquid malt extract, use conditioning at near-freezing tempera-
one package of liquid yeast in a 3.75- an appropriate amount of dry extract tures will improve the beer. Serve at 43
gallon (14-L) starter. That would be a instead. Using fresh extract is very to 46 °F (6 to 8 °C).

BYO.COM January-February 2015 31

style profile
just those three malts, but you can melanoidin flavors, too much can That said, most Munich extract
add other malts, such as head- and make the beer taste brothy or cloying. blends are close enough for a decent
body-forming dextrin malts, color- Extract brewers will need to bock without any adjustment. The
enhancing malts, or melanoidin malts. use a Munich extract or do a partial only supplier of 100% Munich extract
Avoid overloading the beer with too mash with Munich malt. Most Munich I am aware of is Weyermann. If
many extra specialty malts, keeping it malt extract is a blend of Munich you can get 100% Munich extract,
to no more than 5% of the grist. A and Pilsner (or other pale malts) in then you can blend it with a Pilsner
common problem is making the beer different percentages. I would try to malt or pale malt extract to get the
too rich in an attempt to make a beer get an extract made with as much right proportions.
with a lot of malt character. While Munich malt as possible, but always I like to avoid any work that I do
you want a lot of those rich let flavor and freshness be your guide. not feel improves a beer, so I prefer a
single infusion mash. Perhaps, histori-
cally, a brewer would use a decoction
mash when brewing most German-
style beers, but I find that high quality
continental malts, a single infusion
mash, and excellent fermentation
practices will produce beer every bit
as good as the best commercial exam-
ples. It is far more important to invest
time and effort in fermentation, sani-
tation, and post-fermentation han-
dling than on decoction. If you have
ensured that all of those other aspects
of your process are flawless, then
decoction might be something of
interest. For a single infusion mash,
target a mash temperature range of
152 to 156 °F (67 to 69 °C). Higher in
that range is a better choice, because
it gives you more dextrins, which is
what you want in a bock.
At most, hop character is just a
background note in traditional bock.
This is a beer about rich malt charac-
ter and a fine example exhibits no hop
character. The classic hop for bock is
Hallertauer Mittelfrüh, because it has
one of the highest percentages of
humulene (roughly half of all oils in
Hallertauer Mittelfrüh are humulene).
Humulene gives beer a woody,
earthy, and herbal character, with
even a slight note of spicy coriander,
or just a touch of orange-like flavors. I
always prefer German-grown hops
when making German beers and oth-
ers such as Tettnang, Perle, Magnum
or Tradition work well too. These
hops, when grown outside of
Germany, can still work well but you
should check with your supplier first if
you are not sure how closely they
match the German-grown hops. If
you cannot get any of those hops, try
to select hops with that same flowery
or spicy noble hop character. You do

32 January-February 2015 BREW YOUR OWN

not want to use anything fruity or cit- reduce the diacetyl precursor alpha- yeast activity at the end of fermenta-
rusy. Some decent substitutions are acetolactate, which the yeast creates tion also improves reduction of com-
Liberty and Mt. Hood. You can also during the early phase of fermenta- pounds such as diacetyl. Starting fer-
try Crystal, Ultra, and Vanguard. tion. Once the growth phase of fer- mentation colder only works well if
The big picture is that you want very, mentation is complete, it is important you are pitching enough clean, healthy
very low hop character and just a bal- that fermentation be as vigorous as yeast at the start. If not, you will need
ancing bitterness, both complement- possible. It may never be as robust as to start warmer (perhaps 55 °F/
ing and integrating with the malt. The fermentation at ale temperatures, but 13 °C) to encourage more yeast
balance of bittering versus malt it is important to have enough activity growth. Even if you start fermenta-
sweetness should be even or slightly to blow off aromatic sulfurs and other tion warmer, you can still raise the
on the sweet side. The bitterness to unpleasant compounds. Vigorous temperature toward the latter part
starting gravity ratio (IBU divided by
the decimal portion of the specific
gravity) ranges from 0.2 to 0.4, but I
like to target around 0.3 in one 60-
minute addition.
You can ferment bock with
almost any lager yeast, though my
favorites are White Labs WLP833
(German Bock Lager) and Wyeast
2206 (Bavarian Lager). You will find
that different lager yeast strains
will emphasize different aspects
of the beer. Some will emphasize
malt character, some will emphasize
hop character, and some will be in-
between, but all can produce an
excellent bock with proper fermenta-
tion. It is important to note that the
sweetness present in bock is from rel-
atively low hop bitterness rather than
incomplete fermentation.
While this style is a higher in alco-
hol than some lagers, the beer should
never be hot or solvent-like. Anything
more than a gentle hint of alcohol
warming is a flaw. You will run into
judges that do not understand this
point and seem to think any bock
should taste like rocket fuel. Do not
fall into that trap. Instead, make
efforts to educate those that think hot
alcohols are good to drink. Proper
control of fermentation temperature,
a proper pitch of healthy yeast, and
adequate nutrients is all it takes to
avoid that hot alcohol problem.
When making lagers, I like to chill
the wort down to 44 °F (7 °C), oxy-
genate, and then pitch my yeast. I let
the beer slowly warm over the first 36
hours to 50 °F (10 °C) and then I hold
this temperature for the remainder of
fermentation. If fermentation seems
sluggish at all after the first 24 hours, I
am not afraid to raise the temperature
a couple degrees more. The idea is to

BYO.COM January-February 2015 33

 style profile
Bock Commercial
Examples

Aass Bock
Aass Brewery
Drammen, Norway
www.aass.no

Anchor Bock Beer

Anchor Brewing Co.
San Francisco, California
www.anchorbrewing.com

Back 40 Bock
New Glarus Brewing Co.
New Glarus, Wisconsin
www.newglarusbrewing.com

Battlefield Bock
Red Oak Brewery
Whitsett, North Carolina
www.redoakbrewery.com

Blizzard Bock
Flying Bison Brewing Co.
Buffalo, New York
www.flyingbisonbrewing.com

Einbecker Ur-Bock Dunkel

Einbecker Brauhaus AG
Einbeck, Germany
www.einbecker.de

La Trappe Bockbier
Bierbrouwerij De Koningshoeven
Berkel-Enschot, Netherlands
www.latrappetrappist.com

Millstream Schokolade
Bock
Millstream Brewing Co.
Amana, Iowa
www.millstreambrewing.com

Schell’s Bock
August Schell Brewing Co.
New Ulm, Minnesota
www.schellsbrewery.com

Shiner Bock
Spoetzl Brewery
Shiner, Texas
www.shiner.com

Yuengling Bock
Yuengling Brewery
Pottsville, Pennsylvania
www.yuengling.com

34 January-February 2015 BREW YOUR OWN

of fermentation.
Since diacetyl reduction is slower
at colder temperatures, a cold-fer-
mented lager may require a diacetyl
rest. To perform a diacetyl rest, simply
raise the temperature into the 65 to
68 °F (18 to 20 °C) range for a two-
day period near the end of the fermen-
tation. While you can do a diacetyl
rest after the fermentation reaches
terminal gravity, a good time for a
diacetyl rest is when fermentation is
2 to 5 specific gravity points (0.5 to
1 °P) prior to reaching terminal gravity.
Brewers ask how they should know
when fermentation has reached
that stage. My advice is to raise the
fermentation temperature for a
diacetyl rest as soon as you see fer-
mentation activity significantly slow-
ing. It will not hurt the beer and it
should help the yeast reach complete
attenuation as well.
It seems that every beer improves
with some period of cold conditioning
and this style is no exception. Tra-
ditional lager conditioning utilizes a
slow temperature reduction before
fermentation reaches terminal gravity.
The purpose of the slow cooling rate
is to avoid sending the yeast into dor-
mancy. After a few days, the beer
reaches a temperature close to 40 °F
(4 °C) and the brewer transfers the
beer into lagering tanks. If you want to
use this technique, you will need pre-
cise temperature control so that fer-
mentation slowly continues and the
yeast remains active. Rapidly chilling
the beer near the end of fermentation
can cause yeast to excrete a greater
amount of ester compounds instead of
retaining them.
Personally, I prefer to wait until
fermentation is complete, including
any steps such as a diacetyl rest,
before lowering the beer temperature.
The yeast is far more active and able
to reduce fermentation byproducts at
higher temperatures. Once I am cer-
tain the yeast have completed every
job needed, I use a period of cold stor-
age near freezing. This time in storage
allows very fine particulates to settle
out and the beer flavors to mature. In
any case, great lagers take time, so do
not rush things.
36 January-February 2015 BREW YOUR OWN
BIÈRE
Artisanale
Exploring the brewing culture of Québec
by Ruth Miller

BYO.COM January-February 2015 37

 hen it are available for purchase to haul French a necessity as there seems to

W
comes to homeward for personal enjoyment. be a universal “brewer’s language” in
peeking over Although customs regulations may play — even if it entails just gesturing
the neighbor’s occasionally throw a curve ball when and/or facial expressions. But if you
fence, Québec is bringing beer back to the States, the can’t make it there yourself, don’t
the US’s friendly shared spirit of brewing techniques, worry — I’ll take you on a quick tour
abutter who heartily styles, and conviviality knows no right now, and later you can try brew-
welcomes American brewing peers bounds or barriers. ing a few Québécois beers of your own
and consumers to hop that fence . . . A visit to taste the beers of with three clone recipes from a couple
and have a beer! Québec is an easy choice. The of my favorite up-and-coming brew-
There are ample opportunities to exchange rate can be favorable and the eries (starting on the next page).
partake in this unique form of interna- drive from the Northeast only a few
tional relations: Attending one of hours (and if you live farther away, Québec Brewing Roots
Québec’s many beer festivals; visiting Pierre-Elliot-Trudeau airport is only 20 Québec brewing culture sprang from
the local brewpubs and taprooms that minutes from downtown Montréal). Euro-French and Anglo roots, but over
abound in both metro and rural burgs; Additionally, Québec brewing culture the years has assimilated the styles and
and enjoying some of the goods that is very accessible — rarely is speaking flavors of their Belgian, German and
American cohorts as well. While
French influence remains very appar-
ent, it is by no means dominant in the
brewing culture that had been histori-
cally wine-centric. The welcoming
nature of Québecers who enjoy brew-
ing and drinking their beer makes them
some of the friendliest and most recip-
rocal folks I’ve ever met. They are as
keenly interested in what is brewed in
the States as what is produced in their
own province.
Québec also has many devotees of
homebrewing, borrowing aspects of
the Beer Judge Certification Program
(BJCP) used in the US for style cate-
gorization and judging. Having never
been menaced by the spector of
Prohibition, yet able to observe and
participate in it with US complicity,
Québec has become enriched with the
habits of its large and ethnically-diverse
population that brought homebrewing
and winemaking with them after
WWII, and more recently as Third
World refugees have been welcomed.
There is a bracing air of “DIY” in
Québec. Locals enjoy traditional plea-
sures of good food, art, music, liba-
tions, and hockey (FYI: Political debate
appears to be their “other” national
sport!) It is a very diverse and energetic
culture, of which quality commercially-
produced craft beer is a rather new
arrival. Having passed through the age
Québec City brewpub La Barberie of mass-produced lagers, Québec has
serves up a wide selection of craft emerged in the last 20 years as a pro-
beers in the province’s capital. ducer of excellent craft beers brewed
in scale from nano to mid-size, with
the likes of giants Molson, Sleeman

38 January-February 2015 BREW YOUR OWN

 Québec Clone Recipes
Lallemand Windsor Ale yeast water at 155 °F (68 °C) for 30-40 min-
⁄3 cup corn sugar (if priming)
2
utes. Wash the grains with 2 qts. (2 L)
hot water. Add the malt extract to the
Step by Step grain tea and top off to boil volume of
This is a single infusion mash. Mash the about 3 gallons (11.3 L). If you are
grains at 156 °F (69 °C) for a rich, fuller- doing a full 5-gallon (19 L) boil, use the
bodied ale. Hold at this temperature for hop quantities from the all-grain recipe.
60 minutes. Collect 6 gallons (23 L) of This is a 60 minute boil, adding the
wort in the kettle and boil for 60 min- first hop addition at the beginning of the
utes, adding the first hop addition at boil and the second hop addition with
the beginning of the boil and the sec- 30 minutes left in the boil. Add the pep-
ond hop addition with 30 minutes left in percorns at the termination of the boil
the boil. Add the peppercorns at the and let them soak for five minutes
termination of the boil and let them before chilling.
soak for five minutes before chilling. Chill the wort to 68 °F (20 °C) and
Chill the wort to 68 °F (20 °C) and aerate it well. Pitch the yeast and fer-
aerate it well. Pitch the yeast and fer- ment at that temperature. Fermentation
ment at that temperature. Fermentation should commence within 24–48 hours.
should commence within 24–48 hours. After primary fermentation, let the beer
After primary fermentation, let the beer condition for one to two weeks before
Brasserie Dieu condition for one to two weeks before you bottle or keg. Carbonate to 2–2.5
du Ciel! Route you bottle or keg. Carbonate to 2–2.5 volumes of CO2.
des épices volumes of CO2.
(Spice route) clone Tips for Success:
(5 gallons/19 L, all-grain) Brewing with rye is notorious for caus-
OG = 1.057 FG = 1.018 Brasserie Dieu ing stuck mashes. The amount of rye in
IBU = 29 SRM = 17 ABV = 5.3% du Ciel! Route this recipe is rather high, so it may be
des épices advisable to add some rice hulls to the
This is a malty rye ale spiced with pep- (Spice route) clone mash. Between 1.5–3% of the total
percorns. It features rich chocolate and (5 gallons/19 L, malt bill will work. You could also try
rye grain flavors, a medium body bal- extract with grains) using a step mash rather than a single
ance and a peppery finish. If you want OG = 1.057 FG = 1.018 infusion mash. As Erik Ogershok, Head
the peppercorns to stay in the fer- IBU = 29 SRM = 17 ABV = 5.3% Brewer of Real Ale Brewing Company
menter, you can bag them with the final in Blanco, Texas explains, “This is
hops addition. If you follow that Ingredients because the enzymes that break down
process, the cooled wort with the pep- 6.6 lbs. (3 kg) golden liquid malt extract the beta-glucans — and hence reduce
percorns can go right from the kettle 1 lb. (0.45 kg) rye malt the gumminess of your mash — are
into the fermenter. 12 oz. (0.34 kg) Cararye® malt (65 °L) active in the lower temperature range
6 oz. (170 g) melanoidin malt (98–113 °F). You can take your choice
Ingredients 8 oz. (0.23 kg) pale chocolate malt of mash schedules.”
8.5 lbs. (3.8 kg) English pale ale malt (220 °L) This recipe calls for Bramling Cross
2 lbs. (0.91 kg) rye malt 3.5 AAU Goldings hops (60 mins.) hops, a variety we don’t hear too much
12 oz. (0.34 kg) Cararye® malt (65 °L) (0.7 oz./20 g at 5% alpha acids) about. This is a British hop known for
6 oz. (170 g) melanoidin malt 6.3 AAU Bramling Cross hops (30 mins) its “American” aroma. According to the
8 oz. (0.23 kg) pale chocolate malt (1 oz./28 g at 6.3% alpha acids) British Hop Association (www.british
(220 °L) 1 tsp. green peppercorns (0 mins.) hops.org.uk/wgv/), Bramling Cross is a
2.5 AAU Goldings hops (60 mins.) 1 tsp. black peppercorns (0 mins.) cross between Bramling (a traditional
(0.5 oz./14 g at 5% alpha acids) Wyeast 1318 (London Ale III) or English Golding variety) and a male
6.3 AAU Bramling Cross hops (30 mins) Lallemand Windsor Ale yeast seedling of a Manitoban hop (a wild
(1 oz./28 g at 6.3% alpha acids) 2
⁄3 cup corn sugar (if priming) Canadian hop). If you can not source
1 tsp. green peppercorns (0 mins.) Bramling Cross, you can use extra
1 tsp. black peppercorns (0 mins.) Step by Step Goldings, or try substituting with U.K.
Wyeast 1318 (London Ale III) or Steep crushed grains in 6 qts (5.7 L) of Progress or Whitbread Golding.

BYO.COM January-February 2015 39

 Québec Clone Recipes
2–4 oz. (57–113 g) dried hibiscus 0.5 oz. (14 g) coriander seed (0 mins.)
flowers (5 mins.) Wyeast 3944 (Belgian Witbier) or White
0.5 oz. (14 g) coriander seed (0 mins.) Labs WLP400 (Belgian Wit Ale) or
Wyeast 3944 (Belgian Witbier) or White Fermentis Safbrew T-58 yeast
Labs WLP400 (Belgian Wit Ale) or 2
⁄3 cup corn sugar (if priming)
Fermentis Safbrew T-58 yeast
2
⁄3 cup corn sugar (if priming) Step by Step
Add the malt extract to 3 gallons
Step by Step (11.3 L) of hot water. If you are doing a
This is a single infusion mash. Mash the full 5-gallon (19 L) boil, use the hop
grains at 150 °F (66 °C) for a crisp dry quantities from the all-grain recipe.
ale. Hold at this temperature for 60 Boil the wort for 60 minutes, adding
minutes. Collect 6 gallons (23 L) of wort the first hop addition 10 minutes after
in the kettle and boil the wort for 90 the beginning of the boil. With 10 min-
minutes. Add the first hop addition 40 utes remaining in the boil, add the final
minutes after the beginning of the boil. hop addition and the candi sugar then
With 10 minutes remaining in the boil, wait five minutes to add the hibiscus
add the final hop addition and the flower. Wait another five minutes to add
candi sugar then wait five minutes the coriander seed at the termination of
Brasserie Dieu du Ciel! before adding the hibiscus flowers. the boil and let it soak for five minutes
Rosée d’hibiscus Wait another five minutes and then add before chilling.
(Pinkish hibiscus) clone the coriander seed at the termination of Chill the wort to 68 °F (20 °C) and
(5 gallons/19 L, all-grain) the boil; let it soak for five minutes aerate it well. Pitch the yeast and fer-
OG = 1.055 FG = 1.011 before chilling. ment at that temperature. Fermentation
IBU = 15 SRM = 5 ABV = 5.9% Chill the wort to 68 °F (20 °C) and should commence within 24–48 hours.
aerate it well. Pitch the yeast and fer- After primary fermentation, let the beer
Very pink, very floral, very crisp and ment at that temperature. Fermentation condition for one to two weeks before
light bodied — very drinkable! This should commence within 24–48 hours. you bottle or keg. Carbonate to 2–2.5
beer’s color and aroma are quite eye- After primary fermentation, let the beer volumes of CO2.
catching and aromatic. It won a gold condition for one to two weeks before
medal (fifth place amongst 10 gold you bottle or keg. Carbonate to 2–2.5 Tips for Success:
medal winners) at the adjudicated volumes of CO2. Brasserie Dieu du Ciel! Head Brewer
"MBeer" contest during the Mondial de Jean-Francois Gravel relays that the
la Bière in Montréal in 2007, and a sil- tartness (and some of the bitterness)
ver medal in the 2008 Popular Beer Brasserie Dieu du Ciel! from this recipe comes from the hibis-
Contest during the Mondial de la Bière Rosée d’hibiscus cus flowers. He says, “The tartness is
in Montréal. With just a hint of tartness (Pinkish hibiscus) clone coming the hibiscus. Just be aware
(accentuated by the hibiscus), it is a (5 gallons/19 L, that the hibiscus will drop the pH of the
perfect pair with creamy goat cheese extract only) wort down to 4.5 easily.”
or as an aperitif. Look for dried hibiscus OG = 1.055 FG = 1.011 Coriander can also be a somewhat
flowers at your local food coop, health IBU = 15 SRM = 5 ABV = 5.9% tricky spice to brew with. The intensity
food store or from any local or online of the spice can vary quite a bit
dried herb retailer. Ingredients depending on the source and fresh-
6.6 lbs. (3 kg) wheat liquid malt ness, and it is easy to overshoot the
Ingredients extract flavor. BYO’s “Style Profile” columnist
5.2 lbs. (2.36 kg) Belgian Pilsner malt 1 lb. (0.45 kg) light candi sugar Jamil Zainasheff advises crushing the
4 lbs. (1.81 kg) wheat malt (10 mins.) seeds coarsely with the back of a
1 lb. (0.45 kg) light candi sugar 3.4 AAU Nelson Sauvin hops (50 mins.) heavy spoon rather than using whole
(10 mins.) (0.3 oz./9 g at 11.4% alpha acids) seeds to get more coriander flavor into
2.9 AAU Nelson Sauvin hops (50 mins.) 4.6 AAU Nelson Sauvin hops (10 mins.) your brew. Also, “If you have fairly fresh
(0.25 oz./7 g at 11.4% alpha acids) (0.4 oz./11 g at 11.4% alpha acids) coriander, start with 0.4 oz. (11 g) per
4.6 AAU Nelson Sauvin hops (10 mins.) 2–4 oz. (57–113 g) dried hibiscus 5-gallon (19-L) batch added during the
(0.4 oz./11 g at 11.4% alpha acids) flowers (5 mins.) last five minutes of the boil.”

40 January-February 2015 BREW YOUR OWN

 Québec Clone Recipes
perature rise up to about 79 °F (26 °C) at a warmer temperature until fermenta-
over the course of the week and hold tion is complete. After primary fermen-
at a warmer temperature until fermenta- tation, let the beer condition for one to
tion is complete. After primary fermen- two weeks before you bottle or keg.
tation, let the beer condition for one to Carbonate to 2.5-–3 volumes of CO2.
two weeks before you bottle or keg.
Carbonate to 2.5–3 volumes of CO2. Tips for Success:
As mentioned on page 39, brewing
with rye brings a risk of a mess in the
Hopfenstark mash tun. If you are worried about get-
Saison 16 clone ting stuck, you can use rice hulls in the
(5 gallons/19 L, mash to be on the safe side. Between
Hopfenstark partial mash) 1.5–3% of the total malt bill will work.
Saison 16 clone OG = 1.051 FG = 1.002 Be sure when you are fermenting
(5 gallons/19 L, all-grain) IBU = 25 SRM = 7 ABV = 6.5% this beer to control the temperature
OG = 1.051 FG = 1.002 when you let the temperature naturally
IBU = 25 SRM = 7 ABV = 6.5% Ingredients rise. Letting your temperature get very
3.3 lbs. (1.5 kg) Pilsen liquid malt hot will promote the development of
This is an extremely well balanced, extract fusel alcohols and solvent-like charac-
easy-to-drink saison brewed with rye. 3 lbs. (1.36 kg) Pilsner malt ters that you don’t want. You also don’t
The hops are not the star here, it’s all 2.25 lbs. (1 kg) flaked rye want to go too high because cooling
about the rye and the brewer’s skill. 7 oz. (200 g) Weyermann Caramunich® them down can cause the yeast to
III malt (56 °L) stop. In his 2006 story for Brew Your
Ingredients 6.8 AAU German Magnum hops Own titled “Fermenting Belgian-Style
8 lbs. (3.6 kg) Belgian Pilsner malt (60 mins.) (0.5 oz./14 g at 13.5% Beers,” Stan Hieronymus explains that
2.25 lbs. (1 kg) flaked rye alpha acids) many commercial Belgian brewers
7 oz. (200 g) Weyermann Caramunich® 5 AAU German Tettnang hops allow their fermentation temperatures to
III malt (56 °L) (10 mins.) (1 oz./28 g at 5% alpha go quite high, but this is because they
6 oz. (170 g) rice hulls acids) can control the temperatures better
5.4 AAU German Magnum hops Wyeast 3711 (French Saison) or than a homebrewer. Stan relays the
(60 mins.) (0.4 oz./11 g at 13.5% Lallemand Belle Saison yeast advice of White Labs’ Chris White
alpha acids) ¾ cup corn sugar (if priming) regarding trying to correct Belgian-style
5 AAU German Tettnang hops fermentations that are too hot: “When
(10 mins.) (1 oz./28 g at 5% alpha Step by Step you cool them, they stop. They go into
acids) Steep the crushed grains in 9 qts. survival mode. You can try rousing
Wyeast 3711 (French Saison) or (8.5 L) of water at 151 °F (66 °C) for them, raising the temperature, but they
Lallemand Belle Saison yeast 30–40 minutes. Wash the grains with won’t start again. You just have to add
¾ cup corn sugar (if priming) 1 gallon (4 L) of hot water. Add the malt a new yeast. You don’t want to let it
extract to the wort and top off with spike, and that can be hard to control
Step by Step water to achieve a boil volume of about in a homebrew situation.” Read more
This is a single infusion mash. Mash the 3 gallons (11.3 L). If you are doing a full about performing Belgian-style fermen-
grains at 151 °F (66 °C) to develop a 5-gallon (19 L) boil, use the hop quanti- tations, including temperature control,
balanced mouthfeel and light body. ties from the all-grain recipe. Boil the pitching rates and fermenter shape, in
Collect 6.5 gallons (25 L) of wort in the wort for 60 minutes, adding the first Stan’s story on the Web at:
kettle and boil the wort for 90 minutes, hop addition at the beginning of the http://byo.com/story636
adding the first hop addition 30 min- boil. With 10 minutes remaining in the
utes after the beginning of the boil. boil, add the final hop addition.
With 10 minutes remaining in the boil, Chill the wort to 73 °F (23 °C) and
add the final hop addition. aerate it well. Pitch the yeast and fer-
Chill the wort to 73 °F (23 °C) and mentation should commence within
aerate it well. Pitch the yeast and fer- 24–48 hours. Let the fermentation tem-
mentation should commence within perature rise up to about 79 °F (26 °C)
24–48 hours. Let the fermentation tem- over the course of the week and hold

BYO.COM January-February 2015 41

 and Labatt forced to make room at the
taps and in the coolers. Tastes that have
changed and new breweries that are
finding their footing — and each other
— are driving a brewing renaissance
in Québec.
I recall some of the first producers
of craft beer in Québec when I began
traveling to Montréal for the “exotic”
pleasures that a large city offers — it
was like a pauper’s trip to Europe in a
weekend. This was the late 1980s
when craft beer was just starting to
take hold in the US. The McAuslan
Brewery and Les Brasseurs RJ in
Montréal were both making really nice
ales and stouts then in the Anglo tradi-
tion. Le Cheval Blanc was the first of
several brewpubs to later open in the
city. Styles tended to lean toward
English and Scottish — ESB, ordinary
bitter, pale ale, Scotch ale, and stouts.
At the time I noticed that Belgian
beer styles were quite popular in
Québec, likely driven by Unibroue’s
influence and the traditional French
farming culture of northern Québec.
Unibroue had hired a French-Belgian
brewer who was turning out classic
Belgian styles named for old Québec
folk tales — there was a quirky story
behind every beautiful label. And the
beers were wonderful — wits, dubbels,
tripels, quads, and an annual seasonal
fruit beer — all brewed with a propri-
etary yeast strain that lent house
esters, aromas and flavors. Belgian
styles began to spread around the
province, but when you walked into a
brewpub you were often greeted with
a chalkboard listing beers presented by
color, not style: Blanche, ambrée,
rousse, blonde, and noir corresponded
to wit, brown ale, red ale, golden ale
and stout or porter. Sometimes you
would see Belgian monikers like
Trappiste, bière de Garde, and quad.
Very few German beers were in evi-
dence at that time. Unibroue beers
started to become available in the US
in the early 90s, and I credit them with
my introduction to, and long-sustained
interest in Belgian styles. Their Bières
et Saveurs festival in Chambly (now
run by the local Chamber of
Commerce) allowed me the opp-
ortunity to taste top-notch Belgian

42 January-February 2015 BREW YOUR OWN

imports, brought in for sale by the
provincial liquor-control agency, the
Société des alcools du Québec or SAQ.
Some were only available at SAQ retail
outlets; others could be located at local
dépanneurs (convenience stores) or
high-end gourmet shops and restau-
rants like fine wines. At this point,
Québec beer culture was in the pro-
cess of re-inventing itself.

Québec Brewing Culture

I spoke with Fred Cormier, owner/
master brewer at the Hopfenstark
Brewery in L’Assomption (northwest
of Montréal) whose bottles are some-
what available in the States now. His is
one of the province’s relatively new
operations, and he is one of the
younger brewers of the community.
Microbrasserie des Beaux Prés located
Fred described the brewing culture of north of Québec City specializes in
Québec as progressing from styles that Belgian- and American-style ales brewed
were brought to the public via new- along the banks of the St. Lawrence River.
comers from Europe; then the more
Anglo approach with ubiquitous and
inexpensive light golden lagers; to the
“homebrewers-gone-pro” who now of transient influence, from limited self. It is invigorating, but ultimately
own and operate many of the craft available ingredients and expertise of unidimensional and wearing on the
breweries there. He started as a the era, to the widely available styles of audience. Conversely, a well-balanced
homebrewer and had no formal train- present. French-Belgian cultural iconic beer of lower ABV is an accomplish-
ing or apprenticeship before starting his brews began to displace the Anglo- ment to make well, and is more akin to
facility. Now he bottles for domestic inspired light lagers, mirroring the a solo acoustic guitarist whose every
and export, and maintains a popular Franco-Anglo political and social con- note plays a key role in the listener’s
taproom called Station Host in down- flicts of the time. Yeast became more of perception, opening them up to con-
town Montréal where he tries out his a celebrated ingredient. Hop varieties templation that begs to be shared with
pilot brews with the drinking public. were not a big player back then, so others. The “melody” of a great beer
Styles include Berliner weisse, wine hoppier styles were not given a lot of incorporates multiple layers of flavors,
barrel-aged saisons, spirit barrel-aged attention. As more craft breweries balance, and interplay in perfect har-
porters/stouts, and pale ales — many opened and brewers began to feel mony, opines Fred.
with unusual adjuncts. comfortable adapting to a more At the Mondial de la bière festival
Fred describes the culture of accepting and adventurous beer audi- in Montréal early June of 2014, I had
Québec people as one of continual ence, that newfound confidence the opportunity to speak with Jean-
adaptation to whatever circumstances inspired more creative and indepen- François Gravel, (aka “JF”) master
evolve as “new” — from the inception dent recipes and styles to try out on brewer and co-owner at Québec’s
of French settlers coming in after sev- the public, who were once again ready wildly popular Dieu du Ciel! Brewery.
eral wars with the British, to post- for change. His recipes are pilot-brewed in 5-hec-
WWII three centuries later. Indigenous Although initially enamored of toliter batches at their Montréal brew-
First Nation peoples were always a hoppy DIPAs and their ilk, Fred now house/taproom, and then put on draft
part of the mix. He feels that prefers beers that are balanced in all to gauge interest before scaling up to
Québecers are a people that don’t like aspects. His advice is to brew a base 200-hectoliter batch production at
static situations and are constantly ral- beer repeatedly until it is perfectly bal- their facility in Saint-Jérôme in the
lying for change. It is not a market to be anced, and then proceed to play with it suburbs where their flagships are
filled these days; rather it his being re- in terms of flavors and treatments, brewed and bottled. There are often
created from the ground up. making careful notes for every single 20 beers on offer at the brewpub. A
Comparing Québec beer culture tweak. He describes big, hoppy beers common story for Gravel once again:
from 20 years ago to now, Fred using the metaphor of a musician using He started as a homebrewer in ‘91; no
describes styles that were a reflection a “wall of sound” to express him or her- formal beer school experience other

BYO.COM January-February 2015 43

 refreshing beer finish.
I also spent time at the Mondial
The Fleurdelisé flies over Québec’s
Parliament Building as a craft beer revo- festival chatting with Benoît Mercier,
lution sweeps through La Belle Province. co-owner and master brewer of the
Benelux Brewpubs — the original in
Montréal, and its new sister brewery
in the nearby suburb of Verdun. Given
that the Verdun brewpub was the first
establishment licensed to make and
serve alcohol in dry Verdun since 1870,
a lot of thought and commitment went
into its concept and execution. Yet
again — Benoît got started as a home-
brewer, but he had no formal training
when he opened his first brewpub.
Local Québecer Philippe Tremblay is
Head Brewer at the Montréal facility,
and Teklad Pavisian holds that title at
the Verdun location. Both showcase
beers of a huge breadth of styles, but
here the American, highly-hopped
influence comes more into play.

North Meets South

Benoit suggests that Montréal’s prox-
imity to northern New England has
generated a lively exchange of ideas
and techniques in Québec brewing cul-
ture recently (also citing Greg
Noonan’s influence) as hop varieties
become more accessible to them.
Sours are also gaining traction. Saisons
are a staple. As a university/high tech
town, Montréal has a lot of forward-
thinking patrons who enjoy drinking
local as well as traveling south to taste
what the States have to offer. They
than a degree in microbiology. He says black IPA originated with Greg at his return and ask their local Québec pub-
he is rather surprised at the huge brewpub with his iconic Black Watch lican if they can enjoy some of those
growth in craft beers in Québec, but has been sustained by JF’s collabora- unfamiliar styles, and the brewers
light lagers can no longer command the tion with Shaun Hill to produce a beer come down to investigate or invite our
market as they once did. He confirms called Pioneer. JF has also immortal- brewers up there to discuss and share
that Unibroue also was a big influence ized Greg on the label of a Dieu du for some cross-border cultural pollina-
on him for Belgian styles. He also cites Ciel! black IPA called Pénombre tion. Benoît has made a couple of col-
Vermont publican and author, the late (“Twilight”). One of JF’s latest collab- laboration beers with Vermont brew-
Greg Noonan, as a mentor. Greg orations is with the hard/ice cidery Les ers at his facilities so far, and vice-
delighted in spending time in Montréal Vergers de la Colline. He is experi- versa. Several Québec breweries are
sharing and absorbing technique, and menting with blending their unfer- now regular exhibitors at New England
socializing; then later hosting JF’s brew mented cider with witbier wort and beer festivals, and Québec kegs are
crew at his Vermont Pub and Brewery beer yeast to achieve a cider-beer now showing up in taprooms in the
in Burlington, Vermont to make collab- hybrid. He relates that controlling the States on a limited basis. Surely there
oration beers. JF also credits brewing acid in the cider is the hardest part in will be more to come!
with John Kimmich of The Alchemist achieving reliable fermentation. I tast- Bienvenue, amis des bière! Québec
Brewery, and Shaun Hill of Hill ed the pilot batch at Mondial de la bière beers are welcome here, and we will
Famstead Brewery as time well spent and found it quite engaging — very dry, share freely our cultures through the
to concoct some unique collaborative slightly tart, and redolent of conviviality that beer naturally inspires
beers. The ongoing debate of whether Normandy-style funky ciders with a in us all — borders be damned!

44 January-February 2015 BREW YOUR OWN

 th
THE HOW-TO HOMEBREW BEER MAGAZINE
2 0
® Annual Homebrew
YOUR OWN
LABEL CONTEST
Send us your best homebrew labels and you could win some
great brewing prizes from BYO advertisers! Enter as often as you
like, but you can only win one prize. Winners will see their artwork
featured in the July-August issue of the magazine. Deadline to
enter is April 30, 2015.

Label Contest
Entry Form
Name

Address

City State/Prov Postal Code

E-mail

Daytime Phone
Rules: Entrants can send labels or labels already stuck to bottles.
All original artwork? Y or N (circle one)
The bottles can be full of beer. No digital or electronic files will be
accepted. All other rules are made up by the editors of BYO as we Send your entry to:
go along. Labels are judged in one category, open to graphic artists BYO Label Contest
5515 Main Street
and amateurs alike, so ultimate bragging rights are on the line. Manchester Center, VT 05255
When submitting your labels, tell us a bit about the artwork and its
inspiration. Is it hand-drawn? Created on a computer? Send us DEADLINE: April 30, 2015
your best labels, tell us how you made them, and good luck!

BYO.COM January-February 2015 45

 MAKING
HOMEBREW

JELLY by Glenn BurnSilver

Beer for breakfast? What was once a fun jest, now becomes reality — and we’re not talking Funky Buddah’s
Photos courtesy of Potlicker Kitchen

Maple Bacon Coffee Porter either — as beer jellies fill a growing market niche.
“There are all kinds of ways to use beer jelly besides spreading it on toast in the morning,” says Walter
Warner, Co-founder (with wife Nancy) of Vermont-based Potlicker Kitchen, maker of a growing lineup of
jellies made from beer. “That is probably one of the things (jelly users) will be the least likely to do.”
With a range of flavors, including Oatmeal Stout, Apricot Ale and Blood Orange IPA, the options for
using these beer-based condiments are endless — from barbecue glazes to gooey sauces to pancake toppings.
Yet despite the obvious yumminess and practicality of these jellies, the idea to create jelly from beer came
to Walter and Nancy almost by accident — or maybe more out of desperation. In 2010 these former arche-
ologists bought a old one-room schoolhouse in Bethel, Vermont with a giant blackberry patch out back.
46 January-February 2015 BREW YOUR OWN
 ◊
IT DIDN’T
TAKE LONG TO
DISCOVER THE
SIMPLE TRUTH
THAT BETTER BEER
MAKES BETTER
BEER JELLY. IPAS,
PALE ALES —
BEERS WITH
STRONG
FLORAL HOP
CHARACTERISTICS,
AS WELL AS BEERS
WITH MALTIER
PROFILES
WORK BEST.

Nancy, who was already interested in

food preservation through her archeo-
logical studies, took up canning as a
“hobby” (read: obsession), starting
with locally purchased strawberries, Use your favorite homebrew to make
and later the blackberries, before mov- a homemade jelly and you can
enjoy your beer for breakfast, lunch
ing on to other fruits seasonally avail-
or dinner for months to come.
able at local farmers markets. Once
winter set in, the fruit ran out and
Nancy began looking for other foods —
like coffee or wine — to turn into jelly. formulas, all adapted from available ing too surprised by his wife’s determi-
“We never run out of wine and we wine jelly recipes. There was a lengthy nation. “It took a couple weeks to get
never run out of beer,” Warner period of trial and error with “a lot of it right.”
explains. “Nancy had a wine jelly long nights and wasted beer,” Warner By late 2012 Nancy was, with
recipe, but she thought, ‘If I can make says, before the perfect recipe came Walter’s encouragement, setting up at
jelly out of wine, I can make jelly out into being. Saturday farmers markets and based
of beer.’” “She came up with something that on the initial interest and strong sales
Nancy worked though a variety of actually worked,” he says, not sound- — plus the fact the pair were “working
BYO.COM January-February 2015 47
Beer jelly can be used for lots of purposes other than spreading on toast. They can be used to round out an unusual cheese plate, or act as
an ingredient in savory dishes as a base for dipping sauces or glazes. Above, chicken wings go homebrew with a beer jelly glaze.

around the clock” to keep up with homebrew to commercially available Ale and Chocolate Stout, The
growing demand — she knew beer jelly beers because we could always get Alchemist’s Heady Topper Double
was a hot product. those. That way we weren’t restricted IPA, Magic Hat #9, Northshire’s
“That’s how it started,” Warner to waiting for homebrew.” Chocolate Stout and Sicilian Blood
adds simply. This created some new challenges Orange IPA, and Foley Brothers
(which we’ll discuss later in the story),
Truly Homebrewed but it didn’t take long to discover the
Nancy and Walter’s earliest jelly cre- simple truth that using better beer
ations were made with homebrew, and makes better beer jelly. IPAs, pale ales
more specifically, the leftover beer — beers with strong floral hop charac-
found at the bottom of the carboy dur- teristics, as well as beers with maltier
ing bottling. Nancy used whatever a profiles work best. Flavorful brews
homebrewer-friend could provide, such as Magic Hat #9 and Northshire
starting with vanilla porter and a Sicilian Blood Orange IPA worked a lot
brown ale. better for Potlicker than other average
As Potlicker’s beer jelly began gain- commercial offerings.
ing popularity, their homebrewing “It’s beer, it’s sugar and it’s pectin,
friend couldn’t keep up with their (so) your run of the mill beer doesn’t
demand and the pair had little choice make good jelly. Your Budweisers and
but to make the switch to making jelly Coronas, and even Guinness, are not
with commercially produced craft going to make a tasty jelly. That’s just
beer, including Wolaver’s Oatmeal beer-flavored jelly,” Warner says. “The
Stout, Otter Creek Black IPA and (beers with) more flavor really come
Long Trail Ale, as well as other region- through and make better jelly.”
al Vermont brews. Some of the beers used at Potlicker
“We made it in the kitchen of the Kitchen, including seasonal offerings,
school house and were working almost include: Wolaver’s Oatmeal Stout,
around the clock at the end of 2012,” Otter Creek Black IPA, Long Trail Ale,
Warner recalls. “It moved along from Harpoon’s IPA, UFO White, Pumpkin

48 January-February 2015 BREW YOUR OWN

Ginger Wheat. They also sometimes
make jelly with New Hampshire’s
Smuttynose Porter.
HOMEBREW JELLY RECIPE
With the exception of Potlicker’s
Hefeweizen with Orange Beer Jelly, Potlicker Kitchen’s Nancy Warner your jelly is clear.
nothing additional is added to the beer scaled down her commercial beer jelly To test your jelly for completion,
jellies. The beer flavors in these quality recipe for Brew Your Own, making it familiarize yourself with a spoon test. A
brews are more than enough to impart perfectly simple for homebrewers and spoon test is performed by dipping a
fruity and other flavor characteristics, canners alike. spoon into the boiling jelly, removing it
Warner explains. “This jelly is a little different from and observing the thickness of the jelly
our signature beer jelly because it uses left on the back of the spoon. When
Experimental Process apple cider,” she says, which as men- the liquid has turned to jelly (at about
Once Nancy set her mind to making tioned in the story will help the jelly set 221 °F/105 °C or 65 °Brix) the liquid
beer jelly, even though, at that time, up if you can’t get your hands on some will not drip off the spoon so much as it
there wasn’t any competition for this commercial pectin. The natural pectin will sheet off. The drips will begin to
product, she was still determined to present in apple cider helps the beer to spread sideways into a sheet of jelly
make the best jelly possible. There properly gel into beer jelly. Liquid pectin that will slip off the spoon. There is a
were a number of challenges as well as is easy to work with and adds “a clari- great illustration of this (with other good
some discoveries — good and bad — ty” to the overall flavor. jelly info) on the USDA website at
the latter frequently made the hard “I do not recommend making this http://nchfp.uga.edu/publications/usda/
way (to which homebrewers can sure- as a low sugar jelly or using calcium- GUIDE%207%20Home%20Can.pdf
ly relate). based pectin like Pamona’s Pectin,”
“When we first started we really Warner cautions. “Reducing the quanti- Ingredients
didn’t know what we were doing,” ty of sugar will affect the quality of the 3 cups (2 12-oz. bottles) flat beer
Walter admitted. “It was all just a gel and the alternative pectins will (stronger flavored beers — porters,
big experiment.” change the overall flavor.” stouts, IPAs — work best)
For starters, once the conversion 3
⁄4 cups apple cider
to bottled beer was in place, the pair Nancy Warner’s Beer 4 cups granulated white sugar
initially poured the brew into pitchers Jelly quick tips: 1 box (6 oz.) Sure-Jell liquid pectin
the night prior to canning and set them Prepare to make your jelly by having all
in the fridge to allow the carbonation to of your equipment and ingredients Step by step
“settle out.” Soon, however, they dis- ready to go and laid out in your work In your large sauce pot (a small stock
covered that carbonation was not a space. You will need six clean 8-oz. pot also works well), combine the beer,
glass canning jars and a pot for a hot apple cider and sugar over high heat
water bath. See the sidebar on page and stir with a (non reactive) wooden or
50 for the water bath canning process. stainless steel spoon until the sugar
Before you start making jelly, place your dissolves. When the liquid comes to a
jars in the pot of water and bring it to a boil add the pectin. Return the mixture
simmer. Allow the jars to rest in the hot to a boil and cook on high heat for 2
water until you are ready to use them. minutes. Test for gel by using a spoon
Rinse the lids and bands with warm test (see tips and link above). When
water and set them aside. your jelly has passed the spoon test to
In addition to your canning jars and your liking, remove the hot jelly from the
equipment, you will need a large stove, allow to rest for 2–4 minutes and
saucepan. As we’ve already estab- (optionally*) skim the foam off with a
lished, jelly has higher acid, so use a spoon. Ladle the hot jelly into sterilized
non-reactive pan — like stainless steel canning jars, leaving about a 1⁄4 inch of
or enamel — for this recipe. A reactive headspace, seal with a lid, and process
pan, like aluminum, may leech a metal- in a hot water bath for 7 minutes. See
lic flavor into your jelly. the water bath canning instructions in
Choose a very tall or large pot as the sidebar on page 50. Allow jars to
beer jelly will foam up more than the cool undisturbed overnight. Serve with
average jelly. cheese, over meats and on toast.
To use homebrew in this recipe,
strain any sediment from the wort or *Jelly foam may be poured into jars for
beer using a cheesecloth to make sure that full pint-of-beer effect.

BYO.COM January-February 2015 49

CANNING JELLY
The canning method used for preserving the beer jellies in this
story is the “water bath” method. Water bath canning is a
good method to use when canning high-acid foods (pH < 4.6)
like jelly and also salsa, chutney, relish, tomatoes, etc.). The
other most popular canning technique is known as “pressure
canning.” This method is better used for canning vegetables,
meat poultry or seafood as it heats the contents of the jar to
240 °F (116 °C) to eliminate the risk of foodborne illness. In the
photo to the right, the pot in the top left shows pressure can-
ning (in a pressure cooker), while the pot in the lower right
shows a water bath.

To perform the water bath method of canning, you will need:

• A large saucepan or stock pot that can accommodate all your
canning jars and let water boil with a lid on
• Canning jars with lids and bands
• A wooden or non-reactive spoon for stirring
• A ladle or funnel for transferring the jelly into the jars
• An optional jar lifter (as the jars will be hot when you go to fill)

Before you start canning, inspect your canning jars for any nicks
or cracks. Even if the jars are new it’s a good idea to check
them over. A cracked jar can break during the canning process
and cause injury and ruin your batch of jelly; a nicked rim can
prevent you from getting a proper seal between the jar and
the lid.

Photo by Istockphoto
1. Fill your pot halfway with water and place your jars in the pot.
Fill the jars with water from the saucepan to keep them from
floating. There are waterbath canning pots that work great for
this, which have a wire rack for holding the jars in place and
away from the bottom of the pot but owning a special pot is not
necessary. If you don’t have a special canning pot, simply put a Water bath canning (lower right) is the canning method best used
small baking rack on the bottom of the pot under the jars (a for preserving high acid foods like jelly, jam, salsa, and tomatoes.
homebrewing false bottom works well). Heat the water and jars
to a simmer with the lid on and keep them hot until you’re ready on the pot and bring it to a boil for the processing time listed in
to fill the jars with your jelly. the recipe. When the processing time is up, turn off the heat
and open the lid. Let the jars sit for a few minutes to acclimate
2. Prepare your product to be canned (in this case, your to the air temperature.
homebrew jelly).
6. Take the jars out of the pot and leave them to rest overnight.
3. When you’re ready to transfer the jelly, take a hot jar out of The next morning, check the seals on the lids: They should not
the water bath. This is when a jar lifter comes in handy; high- pop up and down when you push on them in the middle, and
heat brewing gloves work well, too. Pour the water in the jar if you remove the band and try to take off the lid you should feel
back into the pot and fill the jar with your jelly, leaving about 1⁄4 of some resistance.
an inch of headspace. Repeat for each remaining jar.
For more about the water bath method (and other canning
4. Place the lids on the jars, making sure the rims make contact processes), visit the Ball® Canning website:
with the sealing agent on the lids. Screw the bands onto each http://www.freshpreserving.com/tools/waterbath-canning or
jar until they are moderately tight. http://www.freshpreserving.com/getting-started

5. Place the closed jars back into the pot of water, put the lid ~ Betsy Parks

50 January-February 2015 BREW YOUR OWN

BYO.COM January-February 2015 51
 2.0
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52 January-February 2015 BREW YOUR OWN
factor to be worried about.
Similarly, during the boiling process
the beer tends to foam up. They used
commercial anti-foaming additives for a
while until that too was considered
needless. The solution: Each gallon and
a half batch (the pair originally used
four bottles of beer to create eight to
10 bottles of jelly) is split into two 40-
quart stainless steel pots. The foam
stops about an inch shy of the lip.
Warner also says that much of the
experimentation went into determining
the exact proportions of each ingredi-
ent to use — numbers he would not
divulge — so that each jelly sets up
properly and wouldn’t be too runny.
Your own individual homebrews may
behave differently, so use a pectin cal-
culator, like the one online at Ball®
Canning at http://www.freshpreserv
ing.com/tools/pectin-calculator, to do
the math.
“We like to say that instead of
using grape juice or ‘kid’ juice, we use
‘adult’ juice, which is beer. It’s just like
any other jelly recipe except we’re
using beer instead of fruit juice,” he
says. “It’s pretty straightforward. Start
off with the beer. Then add the pectin
and then the sugar. First, the beer goes
into a boil. You bring down the boil, add
the pectin, and bring back to a boil.
Lower it again and add the sugar and
boil once again.”
One difference, Nancy said in a
separate interview, is that she uses
commercial pectin. This helps the jelly
thicken properly, something the aver-
age hobby beer jelly maker might oth-
erwise struggle with. “You can’t get the
jelly to firm up enough with store-
bought pectin,” she explains, suggest-
ing the use of a high-pectin apple cider
to promote thickening.
Getting back to the idea of beer for
breakfast, those desiring to spread their
beer jellies on the morning toast have
little worry of arriving at work buzzed.
The cooking process removes almost
all of the alcohol, leaving less than half
a percent of alcohol per jar.
“It’s a sweet tasting jelly with the
beer background flavor,” Walter con-
firms. “It comes to a boil three times,
and that reduces the alcohol.”
Now, everyone can raise a toast
(or piece of toast) to that!

BYO.COM January-February 2015 53

 BUILD AN
All-Electric
Homebrewery

54 January-February 2015 BREW YOUR OWN

 W
When I started thinking about a return to homebrewing, after a nearly-15-
year hiatus, I started my research diligently to see what has changed
since I got out of the hobby for a variety of reasons. During my first stint,
I brewed 10-gallon (38-L), all-grain batches using traditional propane
burners with a keggle and a converted Igloo drink cooler for a mash tun.
I knew I wanted to make things a bit easier this time around so I would-
n’t spend my day hauling and lifting heavy pots full of nearly boiling water,
but I had no idea what was in store for my new setup.
My friends and family will tell you that I am a bit of a research nut, so
it was no surprise to them that once I decided to build a new home-
brewing system, I spent a significant amount of time on the Internet look-
ing at systems and equipment that other people are currently using. I was
expecting to see more of the same as I had been using in the past, with
maybe a few new ideas thrown in; what I wasn’t expecting to find was an
all-new way of brewing using electrical water heater elements along with
varying levels of automation to control the amount of heat being applied.
I was instantly impressed and amazed at the brewing systems I saw, and
knew almost instantly that electric brewing was the way I wanted to go.
Being from Minnesota, electric brewing instantly made sense to me: I
could recall many times in the past when my homebrew friends and I
spent hours standing on cold cement in a frozen garage with the door
halfway up while brewing, wearing winter jackets and hats. The thought
that I could brew indoors, in a climate-controlled environment, all while
not having to listen to the jet engine sound of a propane burner, finalized
my decision and set the wheels of progress in motion. Here is my system
from start to finish — hopefully it will inspire you to build your own!

Story by Trent Neutgens

Photos by Christine Neutgens

BYO.COM January-February 2015 55

 The Basics
Most of my build is fairly standard, uti-
lizing a pair of Chugger pumps, three
stainless steel vessels, and a RIMS
(recirculating infusion mash system)
tube all on a single-tier stand, much like
the common “Brutus” style of builds.
But instead of propane burners
installed underneath the kettles, both
the hot liquor tank (HLT) and the boil
kettle have 240v 4500w ULWD (ultra
low watt density) water heater ele-
ments installed inside of them as the
heat source (see photos, left).
The nice thing about going all elec-
tric is that the heating element is in
direct contact with your water or
wort, so the efficiency of your heating
method is much higher than utilizing an
The heat used for boiling water and wort in Trent’s all-electric system comes from inside the external source such as a propane
hot liquor tank (HLT, above) and the boil kettle in the form of two ultra low watt density burner (see photo, bottom). This effi-
(ULWD) water heater elements. The devices are installed using tri-clover fittings. ciency does have its drawbacks in that
you need to be very careful not to
scorch your wort due to that direct
contact. That is why having a ULWD,

tip or at least a LWD (low watt density),

element is so important: These “ripple”
style elements have more surface area
When choosing heating elements to use for your own
electric system build, know that “ripple” style elements
than a short, straight element, thereby
have more surface area than straight elements, thereby reducing the risk of scorching, but not
reducing (but not eliminating) the risk of scorching. eliminating it entirely. The third heat-
ing element is a 240v 1500w LWD ele-
ment in a stainless steel RIMS tube
that is made specifically for that task by
www.brewhardware.com.
I designed the system to utilize tri-
clover fittings for the installation of the
heating elements, which was made
easy once again with the help of
www.brewhardware.com. In addition
to their RIMS tube, which has tri-
clover ferrules on each end (see photo
on the top of the next page), they also
carry ferrules for installing in your ket-
tle, as well as enclosures for the actual
element itself that make installation
simple and the results extremely pro-
fessional looking. Using this type of
system, the electric parts of the ele-
ment are enclosed for safety, and with
proper wiring, it also ensures that your
kettle is grounded. An added benefit is
that they are sanitary, as they lack any
threads where trub and debris can
By installing and wiring the heating elements this way, the electric parts of the element are hide, and they are easy to remove for
enclosed for safety and the kettle is grounded. This design also ensures that your vessels inspection and cleaning purposes.
are sanitary as no trub or debris can gather, and the parts can be removed for cleaning. All of the fittings on the kettles

56 January-February 2015 BREW YOUR OWN

including the triclover ferrules and
stainless steel bulkheads were installed
professionally in the kettles utilizing
tungsten inert gas (TIG) welds. This
can be more difficult and expensive to
accomplish than using weldless bulk-
heads and/or soldering, but I had the
option available to me so I chose to go
with the more permanent solution in
hopes that it would reduce leaks and
make the system look more profession-
al. Neither way is right or wrong, and
many successful systems have been
built using all options. In that same
vein, I went with fully stainless steel
three-piece ball valves, which make
them easy to disassemble and clean,
ensuring no foreign matter gets into
your wort/beer (see bottom photo,
right). Another advantage to the three
piece valves that people don’t always In addition to the two hot water heater elements, this system utilizes a stainless steel RIMS
(recirculating infusion mash system) tube. The RIMS element has a tri-clover ferrule on each
realize is that when installing a stan-
end for easy installation as well as disassembly for cleaning and sanitizing.
dard one-piece ball valve in a welded
fitting, you can sometimes end up with
your handle upside down, or on the
side when the valve is fully tightened
into the fitting. Most times, you can
adjust this somewhat, using more force
or additional Teflon tape, but if the dif-
ference is too great, you simply have to
live with a handle out of place. When
using a three-piece valve, you can dis-
assemble the valve after tightening it,
and rotate the body in 90-degree inter-
vals to get the handle as close to the 12
o’clock position as possible. It may be a
minor thing, but the cost wasn’t outra-
geously more than the alternative, and
this added benefit did come in to play
on several of my valves when I was
assembling the system. To finish out Trent chose to utilize stainless steel three-piece ball valves for his setup, which are easy to
disassemble and clean. The advantage to choosing three-piece ball valves over one-piece
the plumbing, I went with quick dis-
ball valves is that you run less of a risk of installing the handles out of place.
connect camlock fittings on all kettle,
pump, chiller, RIMS tube input and stainless steel tube on the lower rail of mess on an indoor floor. As you’ll see
outputs, as well as on all hose ends (see my stand for a moment, you wouldn’t later, this probably wasn’t necessary as
the camlock and fittings photo on page notice much difference from systems the boil was nicely controlled using my
58). This makes moving hoses around you have probably seen many times on automation system, and I never expe-
a simple process and always provides a the pages of this magazine, or even rienced a rapid out of control boil. But
nice liquid tight seal. brewed on yourself. Both the HLT and possibly in the future, I may be able to
As you can see, most of the equip- mash tun are 15-gallon (57-L) stainless step up to 15-gallon (57-L) batches
ment in my system is fairly standard, steel pots that are available almost depending on the grain bill, at which
and not much different than what you everywhere. The boil kettle is a 20- point I would be limited only by the
see in a “traditional” gas fired brewing gallon (76-L) pot of the same make, as capacity of the mash tun.
system (see the sidebar for the equip- I felt the added capacity may be bene- For the stand, I built a Brutus-
ment rundown on page 59). If you ficial, now that I was going to brew esque rectangular structure to accom-
ignore the heating elements in the HLT indoors, in helping prevent any boil modate my three vessels, with a lower
and brew kettle, as well as the shiny overs that would possibly make a large rail for mounting the RIMS tube and

BYO.COM January-February 2015 57

 the pumps. I fabricated it myself out of
2-inch square 16-gauge steel using a
MIG welder. You can approach the
stand a lot of different ways depending
on your system and space. I chose to
use a similar design as Lonnie
McAllister’s Brutus Ten basic stand
(https://byo.com/store/byo-special-
issues/build-brutus-10-plans): I have
four each 66-inch rails, four each 36-
inch legs, and eight each 13.5-inch
cross beams. If you know how to weld
— great! If not, this is a job for the local
weld shop. Before you build your
stand, make sure that you size every-
thing to accommodate the size of your
To finish out the plumbing on the system, Trent installed quick disconnect camlock fittings on kettles. This stand shape is not neces-
all of the kettle, pump, chlller, RIMS tube input and outputs as well as on all hose ends.
sary, however, I just like how it looks.
Another easier option if you don’t
want to build a stand from scratch is to
source a stainless steel work table from
a restaurant supply store. Look for one
with a shelf underneath the tabletop
for mounting your RIMS and pumps.
Unlike a gas-fired system, your stand
doesn’t need space below the vessels
for a heat source as the elements are in
the vessels themselves. You just need a
surface, like stainless steel, that can be
exposed to heat from inside the kettle.

Control Box
The biggest difference between a tra-
ditional gas-fired brewery and the sys-
The quick disconnects give Trent the ability to quickly and securely attach the tubes between tem you see here really comes down to
his brewing vessels, as well as detach them for easy cleaning and sanitizing. the “brains” of the system. In my case,
this brain consists of a unit called a
BCS-460, which was developed and
produced by a company called
Embedded Control Concepts. When I
say this unit is the brains of the system,
I am not exaggerating; the built-in logic
and control over nearly all steps of the
brewing process gives a person com-
plete control, and allows for a repeat-
able brew process as well. The BCS-
460 is accessible through its built-in
Web interface and can be controlled
via temperature probes in your sys-
tems, processes you design and devel-
op, as well as buttons and timers built
in to the Web interface. All of these
inputs then are able to control both the
heating elements as well as the pumps,
using relays within the control panel.
The camlock fittings and quick disconnects provide a nice tight seal between vessels, and Pumps are set to an either on or off
make the process of moving liquid and hoses around Trent’s homebrewery simple. setting, while the heating elements can

58 January-February 2015 BREW YOUR OWN

 Electric Homebrewery Components
Hot Liquor Tank: 15-gallon (57-L) stainless steel pot Chiller: CFC chiller by JaDeD brewing (http://jaded-
with 240v 4500w ULWD (Ultra Low Watt Density) water brewing.com/products/the-jaded-cfc)
heater element
Brew Stand: DIY MIG welded stand made from 2”x2”
Mash/Lauter Tun: 15-gallon (57-L) stainless steel pot 16-gauge steel
with false bottom and Blichmann AutoSparge
Custom DIY stainless steel exhaust hood
Brew Kettle: 20-gallon (76-L) stainless steel pot with
240v 4500w ULWD (Ultra Low Watt Density) water Fermenter: Stout 14.5-gallon (55-L) stainless steel
heater element and a hop spider by www.arborfab.com
Control Panel: DIY project
All thermocouples (TC) and bulkheads are custom TIG
welded into the kettles Main Control: BCS460 Brewery Control System (BCS)
(http://www.embeddedcontrolconcepts.com)
RIMS Tube: Brewhardware.com 12-inch kit with 1500w
element (http://www.brewhardware.com) BCS, SSRs, contactors, switches, buttons, relays, tem-
perature probes and enclosure sourced from
All heating elements are 240v style. The element http://www.ebrewsupply.com/
enclosures utilize 1.5-inch tri-clover fittings, made
by brewhardware.com Panel wired to allow for both BCS and manual control of
all pumps and heating elements. It is fully customizable
Pumps: 2 Chugger stainless steel inline pumps allowing for pumps and heating elements to be con-
trolled via Web interface.

be controlled more precisely using homebrew related. Fortunately for National Electrical Manufacturing
PID-like algorithms to reach and hold a me, he already had a diagram posted Association (NEMA) enclosure that is
specific temperature, as well as a that would fit into my plans with mini- approximately 16 inches wide, 16 inch-
power percentage mode which allows mal modifications (see the wiring dia- es tall and 8 inches deep (40 cm x 40
you to maintain a nice easy rolling boil gram on page 60 and 61). cm x 20 cm). This will house the BCS-
without it getting out of hand, which In addition to the BCS-460, there 460 as well as all other necessary com-
often leads to a boilover. are several other key components ponents. There are many ways you
needed to build an electric brewery can go with your enclosure, from a
Wiring the Box panel. The first one is the key to safety simple setup with a few buttons, to
The build of the control panel, which when electricity and liquids are used those including digital displays for tem-
houses the Brewery Control System together, and that is Ground Fault peratures and timers, all the way to the
(BCS) and all of the automation con- Circuit Interrupter (GFCI) protection. most elaborate setups that include
trols, is easily the most complicated For my application, the easiest and touchpads on the front of the panel
part of the build. Fortunately I was not best-priced option was to install what itself. Most of the enclosures will be
breaking new ground; others had been is commonly known as a spa panel. somewhere in-between, and mine is
here before me, and several of them These are used primarily for hot no exception. I decided to forego any
have documented their builds quite tub/pool installations, and are available displays on the control panel itself, and
nicely. One such person is Kal Wallner, at most hardware stores, as well as instead rely on an external source such
the creator of the website www.the through many online retailers. Most as a laptop or tablet. A simple combi-
electricbrewery.com, and while he often they are cheaper than installing a nation of buttons and switches give me
uses a bit of a different method for GFCI circuit breaker into your power all the control I need to augment the
automation control, his website and panel, and they can be wired easily into BCS Web page control.
the eBook he has produced are won- your electric homebrew system. In my At the very top of the panel (see
derful sources of information and inspi- case, I was using my existing clothes photo, page 61), we start with a large
ration for anyone who wants to go dryer circuit, so I simply wired the spa red button, which is an emergency
electric. Another key player in my abil- panel up to a cord that would plug in to shut off. This button works by divert-
ity to get things done is Paul Muth, a that outlet, and then the panel for the ing a small amount of current to the
retired IBM technician/technical man- brewery itself was hardwired out the ground line, which will instantly trip
ager who goes by the handle of P-J on other side of the spa panel. This gave the GFCI breaker and shut off all
the homebrew forums found at me ground fault protection as well as power to the panel. The button isn’t
www.homebrewtalk.com. In my opin- an easily accessible breaker that could used for normal on/off operations, but
ion, his wiring diagrams are the bench- be used to disconnect all power from is nice to have in case of an emergency,
mark by which all others are judged my control panel if I needed. since it is best practice to keep all doors
when it comes to wiring up anything The panel itself started out as steel to both the main and spa panel shut,

BYO.COM January-February 2015 59

 Electric Brewery Wiring Plans

Power input from the main breaker panel is from a 50-amp

GFCI breaker via a 4 conductor cable to a 50-amp receptacle.
The brewery control panel incorporates circuit breakers as illus-
trated for circuit protection. The breakers must reside inside the
control panel. It is suggested that you install DIN rails in your
enclosure and use DIN mount circuit breakers for this installa-
tion. DIN rail circuit breakers are illustrated in this plan.

6V DC power cord wire to

replace the BCS-450’s 5V
DC power if the BCS-460 is
not available and you need
to run in manual mode.
Illustration by Chris Champine

60 January-February 2015 BREW YOUR OWN

thereby restricting access to the GFCI
breaker. On each side of the emer-
gency shut off are two key switches,
which I do not use at this time. The
intention of these key switches was
two-fold: One was to control power to
just the BCS unit, which would allow
me to turn it on without risk of firing
any elements and/or pumps to facili-
tate programming the BCS ahead of
time for my next brew; the other
keyed switch was to be used to power
everything else, so in order to brew,
both keys would need to be turned on.
After installing them I felt at this point
they were unnecessary, as I could use
the breaker on the spa panel for on/off,
and if I needed to use just the BCS, it The “brains” of the electric homebrewery come from a unit called a BCS-460, which is pro-
was only a matter of ensuring a few duced by a company called Embedded Control Concepts. The unit is controlled via a multi-
switches were in the correct orienta- tude of processes, switches, relays, and temperature probes incorporated in the system.
tion prior to energizing the panel.
The next row of switches controls
power to the heating elements, with
each element having its own switch for
control. The bottom rows of switches
are the same, but are used for the
pumps in the system, and currently
only two of these are in use. As you
can see, each of these six switches
have three positions: Manual, off, and
BCS. While in the standard BCS posi-
tion, all control over the elements and
pumps is done through the BCS and
the Web interface. This is the standard
position for normal operations, but the
nice thing is that I can bypass the BCS
and turn a switch to the manual posi- Trent’s control panel is a steel NEMA enclosure that is approximately 16 inches wide, 16
tion, which will then turn that pump or inches tall and 8 inches deep (40 cm x 40 cm x 20 cm). This houses the BCS-460 as well as
element on fully. This is handy if I need all of the other necessary components needed to control the brew system.

Illustration by Chris Champine

BYO.COM January-February 2015 61

to fire an element for a short time in built to better handle these quick used for controlling your pumps, heat-
order to heat up some water for clean- switching operations. The tradeoff for ing elements, your fermentation cham-
ing, or if I need to run a pump for a this is the amount of heat the SSR will ber, or even your keezer, if you desire.
short time in order to clean some lines, produce, so you need to be able to deal They also have a BCS-462 that
or simply empty one of my kettles. with it properly. For my build I decided increases both the number of inputs
When I was first building my unit, I to go with a large heatsink mounted to and outputs available for even more
didn’t think I would use this manual the top of my enclosure, which is 6 automation if you want it.
mode much, but now that I have had it inches wide and 14 inches long (15 cm
I feel it is an invaluable tool in the x 45 cm) to help dissipate all that extra The Process
cleaning process, and it has some ben- heat. This heatsink was tapped, and all For my system, I have a temperature
efits during the brew process as well, six SSRs were mounted directly to it, probe setup in the output of the HLT,
including ensuring you get every last with a thin layer of thermal paste (see photo page 64) which is used to
drop of valuable wort while reducing applied to assist in heat transfer. control the HLT heater element while
the risk of running your pumps dry for Finally each circuit is protected by its heating up both my strike and sparge
extended periods of time. own internal DIN mounted circuit water. I can supplement this heater by
The final switch on the panel, breaker, appropriately sized for the ele- running the water through my RIMS
which is in the center of the panel, is a ment used, while ensuring the wire tube, and firing the heater in the tube,
necessary safety feature if you are used is adequate for the circuit and as well giving me 6000w of heating to
using anything less than a 50-amp cir- expected draw. reduce the amount of time it takes to
cuit to run your brewery. This switch get up to temperature. Once the water
ensures that there is no way that both Web Interface is up to strike temperature, I pause the
of the larger, 4500w in my case, heat- The BCS Web interface (see photo system using the BCS web interface,
ing elements can be fired at the same below) gives you a good amount of and pump the water into the mash tun.
time. Since each element has the capa- information at a glance, where you can The grain is then added and stirred
bility of pulling close to 20 amps, if I quickly view your current tempera- until everything is mixed thoroughly.
had processes set up within BCS that tures, as well as what process or At this point, the necessary sparge
would fire both elements at the same processes are currently running. The water is then added to the HLT, run
time, I would easily blow the circuit interface also displays timers that you through one of the pumps, and heated
breaker in my main power panel, can configure, as well as buttons to to sparge temperature using the HLT
which has a max of 30a. So in order for stop all the processes completely, or heating element (see the sidebar on
one of the main heating elements to simply step to the next process you page 65 for the process).
fire, not only does the switch for that had previously designed. The BCS-460 Meanwhile, the mash can proceed
element need to be either set on man- has four temperature inputs, four dis- utilizing the second pump, with flow
ual or BCS, but the middle switch must creet inputs, and six discreet outputs going thru the RIMS tube for tempera-
also be set to that particular element.
Power itself is controlled through a
series of normally open switches, solid
state relays and heavy duty contactors,
as seen in the wiring diagram (on page
60). Note: If considering a project like
this, please seek the assistance of a
professional; you are dealing with large
current draws that have the ability to
cause serious harm and even death.
Each of the heating elements has a
dedicated contactor, which ensures
absolutely no current leaks through the
circuit when it is supposed to be off. A
solid state relay (SSR) is used over a
standard coil relay due to the speed at
which they can operate, but they can
leak small amounts of current, which is
why a licensed contactor is necessary.
The BCS, as well as a Proportional
Integral Derivative (PID), can cycle
The BCS-460 unit that Trent chose for his system has a Web-based interface where he can
quite quickly in order to keep the tem- glean lots of information at a glance. This includes current temperatures as well as running
perature at your set point; the SSR is processes. You can also configure timers as well as buttons to completely stop all processes.

62 January-February 2015 BREW YOUR OWN

BYO.COM January-February 2015 63
 ture stability, and back into the mash
tun through the Blichmann
AutoSparge (see photo at bottom left).
Temperature is monitored by tempera-
ture probe in the output of the mash
tun, and increased as needed by the
heating element in the RIMS tube. A
standard false bottom in the mash tun
prevents grain from escaping, while the
constant circulation using the pump
sets the grain bed nicely, and allows for
a nice clear recirculation. With the
temperature control of the BCS, it
allows me to precisely hit my mash
temperatures, and hold them through-
out the entire mash. I can increase the
temperatures as needed for any steps
or for a mash out if so desired.
The next step in my process is the
The temperatures in the boil kettle and mash tun are monitored and controlled by two tem-
perature probes installed in the front of the vessels, which report back to the BCS-460. This sparge, where almost every piece of
allows Trent to precisely control his mash temperatures and increase them for mash out. the brewery is in use at once. Water is
moved from the HLT to the mash tun
using the first pump, while wort needs
to be extracted from the mash tun and
pumped into the brew kettle using the
second pump. Flow is controlled using
ball valves on the output side of each
pump, and the Blichmann AutoSparge
helps ensure that the mash tun
doesn’t overflow, and will restrict flow
into the mash tun if the level gets too
high. I can sparge as fast as the grain
bed will allow, or I can throttle it back
and take longer if I want, to try and
extract as many of those valuable sug-
ars as possible.
Once I have sparged enough wort
to ensure that the heating element in
the boil kettle is fully submerged, I can
then start the process of heating the
wort up to a boil. This is another
advantage I find with the BCS con-
Following the mash, the sparge water moves from the HLT to the mash tun using the first trolled electrical way of brewing: I
pump, while wort is extracted from the mash tun into the brew kettle using the second pump.
don’t need to wait until the sparge is
A Blichmann AutoSparge (center) helps ensure that the mash tun doesn’t overflow.
complete; I can start heating the wort
early in the process, and by the time I
am done with the sparge, the entire

tip
contents of the brew kettle are nearly
at boiling temperatures. When the boil
does start, this is another point that
This design lets you sparge as fast as the grain bed will
the control offered by the BCS really
allow, or conversely let you pull back if you want to go
shines. As a brewer who has previous-
slower and extract more sugars. If you do not install an
auto sparging device, keep a close eye on the mash tun. ly used a gas-fired brewery, even if it
was a long time ago, I still vividly
remember the smell and the mess
caused by the inevitable boilover. The

64 January-February 2015 BREW YOUR OWN

 The Electric Brewery Process
Step 1: Heating Strike Water

BK MT HLT
(Brew Kettle) (Mash Tun) (Hot Liquor
Tank)
Step 4: Sparge Process
Flow is controlled via output of right pump.
Blichmann sparge arm in MT ensures water level
doesn’t get too high, preventing overflows.

Heating element in BK is started once it is covered

Left Pump Right Pump by at least 1 inch (2.5 cm) of wort.

RIMS Tube

BK MT HLT

Left Pump Right Pump

RIMS Tube

Step 2: Mash In
Transfer water from HLT to MT using RIMS tube to
maintain water temperature while transferring. Add
grains to MT to mash in.

BK MT HLT
Step 5: Boil Process
During last 15 minutes of the boil recirculate through the
counterflow chiller to sterilize.

BK MT HLT

Left Pump Right Pump

RIMS Tube

Left Pump Right Pump

RIMS Tube

JaDeD counterflow
chiller

Step 3: Mashing
RIMS/MASH using left pump and RIMS tube to maintain tem-
perature during enture mash schedule and/or step mash.
Gold color path is for heating of sparge water. Utilizes heating
element in HLT as well as right pump to prevent stratification. Step 6: Final Transfer
The finished wort is then pumped through the counterflow
chiller with the left pump and into your fermenter.

BK MT HLT
BK MT HLT
Illustrations by Chris Champine

Left Pump Right Pump

Left Pump Right Pump
RIMS Tube
RIMS Tube

BYO.COM January-February 2015 65

 The BCS system allows a great deal of control over the temperature of the heating elements
in the vessels, which allows for a controlled boil in the kettle. This means less unintended
boilovers — a better system for brewing indoors where there are no hoses for cleanup.

fact that the BCS controlled the boil so forward to how wonderful brewing
well was an unintended but welcomed year round in the comfort of my tem-
bonus (see photo above). perature controlled basement will be.

Electric Brewing Beats Gas Inspiration and Thanks

Overall, the brewing process on my For this project and story, I’d like
electric system isn’t that much differ- to thank Kal Wallner at www.the
ent than what you would normally electricbrewery.com; Bobby at
expect from a gas-fired setup. One big www.brewhardware.com for sharing
difference, however, is convenience. It his knowledge and numerous products
has been a long time since I brewed on used in this build, including TC and
my old propane-based brewery, but I Camlock fittings, tubing, temperature
distinctly remember being completely probe adapters and many other unique
exhausted at the end of the day. The products; and the incredible people and
process of lugging gallons of water the wealth of knowledge at the
around, the loud droning noise of the www.homebrewtalk.com forums.
propane burners, as well as the con- I also want to give a special thanks to
stant heat they put out normally led to Homebrewtalk.com user Paul Muth
me being hot, wet, and exhausted at (aka P-J) for creating excellent wiring
the end of the day, and inevitably, diagrams and the incredible wealth of
many times, I skipped cleaning things information he provides. He has post-
up until the next day. ed numerous wiring diagrams that have
My new system is easier, quicker helped so many people while expecting
and overall a lot less mess to clean up. nothing in return but respect.
Not all of that can be attributed to the
electric setup; simply adding a pump or Related Links:
two to a gas-fired system can make Not ready to build a large-scale all-
your brew day much easier, but I really grain electric brewing system? Try
feel for my situation — this truly is the something a little smaller: A home-
best in class for me. I know the next made electric, temperature-controlled
time I have a brew day scheduled, and brewery that all fits on a countertop.
Mother Nature decides to rain (or A 3-gallon (11-L), 2-vessel solution for
snow) on me, I will be thankful for my small-scale brewing.
indoor electric brewery. I’m looking http://byo.com/story1933

66 January-February 2015 BREW YOUR OWN

BYO.COM January-February 2015 67
Photo courtesy of Walter König

68 January-February 2015 BREW YOUR OWN

 HOW DID

HOPS GET IN by Horst Dornbusch

OUR BEER? A short history

of Humulus

t
here are some 350,000 for instance, is a distilled ferment of
known plant species on blue agave sap; mead is a fermented
earth, but only one of
them, Humulus lupulus,
honey solution; wines are fermented
fruit juices; and fermented extracts of lupulus
the hop plant, has grain (any grain) are beers. We do not Maximowicz. It is native to the temper-
become the universal know exactly how the ancients made ate zones of the Far East, including
flavoring agent for beer. their beers, but archaeological finds Japan. Humulus lupulus var. lupuloides
Sure, brewers occasionally use other clearly suggest that baking and beer is native to eastern and central North
flavorings in their beers, such as corian- making were practiced side-by-side, America, while Humulus lupulus var.
der, passion fruit, or orange peel. and that bread — probably mixed with neomexicanus is native to western
Statistically, however, the perennial, some enzyme-rich grains — was the North America. Finally, there is
herbaceous, creeping, climbing weed most important ingredient in early Humulus lupulus var. pubescens, which
that we call hop is “it!” That begs the mashes. Popular beer flavorings, espe- is native to the midwestern and east-
question: How did hops — among all cially in ancient Egypt, included dates, ern United States.
those plants — rise to such an august honey, mandrake roots, and ginger; All these varieties except for var.
position in the global culture of beer? and fermentation — and bread leaven- lupulus are considered “wild.” They are
Here is the story of when, where, and ing — was obviously spontaneous, by less important as cultivars for beer
how that happened. airborne microbes. than as contributors of genetic materi-
al to the development of new commer-
The Dawn of Beer The Botanical cial hop varieties. Professor Ernest
As best we know, our species, Homo Origins of Hops Salmon at Wye College in Kent,
sapiens, started fermenting beverages Humulus lupulus — Latin for the “slink- England, for instance, bred the popular
in the Stone Age, right after (or even ing little wolf ” — seems to have Bramling Cross, in 1927, from a female
before?) the so-called Neolithic evolved quite apart from beer in what Bramling (a traditional Golding variety)
Revolution, some 12 thousand years is now Mongolia. From there, it spread and a male seedling of a wild hop —
ago. For humans, that revolution throughout the temperate zones of the probably a lupuloides type — from the
marked the threshold between the fog northern hemisphere, roughly Canadian province of Manitoba. Other
of prehistory and the bright light of civ- between 35° and 55° latitude. English crossover cultivars with wild
ilization. Back then, humans traded Botanically, hops belong to the family Manitoban genetic stock are Bullion
hunting and gathering ways for a bet- of Cannabinaceae, which also includes and Brewers Gold.
ter life in settlements built on agricul- hemp and marijuana. An individual hop
ture, politics, administration, technolo- plant can live 20 years or longer. Today, Beer Flavors Before Hops
gy, and an economy . . . and the fer- we distinguish between five broad In beer’s long history, brewers have fla-
ments that our ancestors started to varieties of hops: Humulus lupulus var. vored their ferments with all sorts of
make then are still with us today! Just lupulus, which is native to Eurasia and ingredients — some harmless, some
as then, our modern alcoholic bever- is the key genetic source of virtually all revolting, some delicious, some psy-
ages are still based on only four modern commercial hops. Then there chedelic, and some even poisonous.
starchy/sugary liquids: Saps, honey, is Humulus lupulus var. cordifolius, also These include, in alphabetical order:
fruit juices, and grain extracts. Tequila, known as Humulus lupulus var. Miquel Anise, artemisia, bark, bay leaf, beans,

BYO.COM January-February 2015 69

 The Discovery
of Hops by Humankind
There is quite a debate about the first
mention of hops in the annals of human
history. One common misperception
holds that Pliny the Elder, who died in
Pompeii during the Vesuvius eruption
of 79 AD, is responsible for the first
reference to hops — not as a flavoring
for beverages but as a food (probably in
the form of hop’s edible rhizomes?).
“Appetitur posito vilis oliva lupo,” he is
supposed to have written. This is often
translated as “with hops even the hum-
ble olive is a delight.” It sounds as if the
Romans already treasured the plant
Photo by Horst Dornbusch

that has since become dear to brewers

around the world.
However, if you dig deeper, there
seem to be several problems with this
interpretation. First, the author of this
accolade to hops is probably not Pliny
the Elder, but one of his contempo-
raries, Marcus Valerius Martialus, in his
Before hops, beer was often flavored with a mixture of herbs and spices known as a “gruit.” Epigrammata (epigrams), which,
The composition of gruit mixtures varied from region to region based on the local flora. thanks to the wonders of
http://books.google.com, are now
birch branches, blackthorn, blueber- thrives well in the wetlands of what is accessible online. In volume II, book
ries, caraway, chalk, cherries, chicken now the Rhineland, Westphalia, The XXVII, lines 4 to 6, Martialus states:
blood, cinnamon, coriander, cranber- Netherlands, and Belgium. Farther “Hyblaeis apibus Corsica mella dabit;
ries, cumin, currants, dates, eggs, south, on the other hand, rosemary- sed tamen et parvae nonnulla est gratia
elderberry, fennel, figs, gale, ginger, based mixes — often referred to in old- Musae; appetitur posito vilis oliva lupo.”
grains of paradise, heather flowers, ivy, German texts as “Porsch” or “Porst” — Using my rusty Latin, this should
juniper, lavender, liquorice, mandrake were more common. In Scandinavia, translate literally as “While the bees of
root, marjoram, meadowsweet, mil- beer flavors were mostly juniper- Hybla [a place in Sicily] will give you
foil, mint, molasses, mugwort, mush- based; and in Russia, they were mostly Corsican honey, nonetheless, there is
rooms, myrtle, nettles, nuts, oak mint-based. See the photo, above, for [still] some small gift of the Muse: the
leaves, orange peel, oxen bile, passion an idea of what gruit mix looks like. cheap olive becomes appetizing
fruit, peaches, pears, peas, pomegran- During the High Middle Ages, in through added hop [posito lupo].” (For
ate, pumpkin, reeds, rosemary, sage, central Europe, gruit compositions the original, see http://archive.org/
strawberries, soot, yarrow, woodruff, even became well-guarded secrets. stream/epigramswithengl02mar-
and wormwood (vermouth) . . . and Gruit production became strictly regu- tuoft/epigramswithengl02martuoft_dj
this is probably just a partial list! lated; and selling gruit became a highly vu.txt.)
In central Europe, in the first 1,000 lucrative privilege, usually granted to The second issue relates to the
years AD, however, beer flavorings the church. The oldest known docu- identity of lupus (“wolf ”). Martialus
gradually became standardized, as ment referencing a gruit privilege dates probably refers to a plant commonly
beer recipes were built repeatedly on from 974 AD. In it, the German known in ancient Rome as lupus salic-
particularly pleasant combinations of Emperor Otto II granted the gruit right tarius (“willow wolf ”). Yet, the link
fresh or kiln-dried herbs and spices — to a church in Liège, in present-day between lupus salictarius and our
known as gruit, grut, gruyt, grüssing, Belgium. It was against this socio-eco- Humulus lupulus was first postulated
or graut. The exact composition of nomic and political background of a only in the Renaissance by the German
gruit mixtures varied from one region closely held, herb-based trade in beer herbalist Leonhart Fuchs. In his De
to the next, mostly because of differ- flavors that the humble hop flower Historia Stirpium Commentarii Insignes
ences in the local flora. In northwest- staged its unstoppable conquest of the (Significant Commentaries on the
ern Europe, for instance, gruit mixes world’s favorite fermented beverage — History of Plants), published in Basel,
based on gale were apparently espe- first in small steps, then with in 1542, Fuchs postulates that lupus
cially popular, in part because gale a vengeance. salictarius is “Hopffen,” which is the

70 January-February 2015 BREW YOUR OWN

German word for hop, but he does not Switzerland), written by Abbot among literate cloistered brewers and
furnish any proof. Ekkehard IV in the first half of the 11th brewsters. Attesting to hop’s inroads in
For more reliable references to century. There is no doubt that the continental European brewing, King
“our” hops, we must skip a few cen- learned Benedictine monks of central Louis IX of France even mandated, as
turies past the Roman Empire into the Europe started to add hops to their early as 1268, that, in his realm and
“dark” ages. A good summary of the gruit well before the turn of the millen- henceforth, no beer was to be brewed
emerging cultivation of the hop plant nium. They probably discovered the without hops. In 1280, Bishop Albertus
during that period can be found in an virtues of hops in beer by accident as Magnus, in his De vegetabilibus (About
1859 book by C. G. Rehlen. In they experimented with a wide range Vegetables), made the additional
Geschichte Der Handwerke Und of hitherto untested beer ingredients. observation that hops loosens “thick
Gewerbe (History of Craft and Initially, the Benedictines seem to have humidities” in humans — an obvious
Trades), Rehlen points to a document used hops only as one of many compo- reference to hop’s diuretic properties.
from 736 AD — issued by Pippin III, nents in their gruit. Over time, howev- Hildegard even had several plagia-
the soon-to-be king of the Franks and er, hops must have become an ever rists who paraphrased her observations
father of Charlemagne — as the earli- more important portion of monastic about hops. One such was Konrad von
est post-Roman reference to what we gruit mixes, because, within a span of Megenberg, a naturalist who, between
now know as hops. That document about three centuries, hops gradually 1348 and 1350, compiled the first nat-
surfaced in Geisenfeld, a village in the emerged as the sole flavoring in most ural history in the German language. In
Hallertau region of Germany, which is central European monastery beers. this tome Buch der Natur (The Book of
now the world’s largest contiguous hop Nature), von Megenberg echoed
growing area. The chronologically next Hops Victorious Hildegard’s description of hops almost
reference to hops, also according to C. Perhaps the most consequential histor- verbatim. “Humulus,” he states, “has a
G. Rehlen, is in Consuetudines ical reference to hops in beer is a small significant growth in length and
Corbeienses (The Customs of Corbie), passage in a book by Hildegard von spreads its bines over trees and walls,
penned in the Picardie region of north- Bingen, a 12th-century abbess, physi- where it grows, like the blackberry
western France, in the year 822, by cian, composer, brewster, and adviser bushes that are called Vepres in Latin.
the Benedictine Abbot Adalhard of to the German Emperor Frederic The hop flower acts warming and dry-
Corbie. In it, the good abbot exempts Barbarossa. Her work is Liber simplicis ing and retains this property for a long
his abbey’s millers from having to per- medicinae (A Book of Simple time. It also brings about a thinning of
form work in the hop gardens. Medicines). Hildegard wrote it in 1153, the tough juices in the human body and
Another reference from that time, but it was first printed only in 1533 — elsewhere.” Importantly for beer, von
combining beer and hops for the first that is, after Gutenberg — under the Megenberg asserts, just like Hildegard,
time in a single term, is in a collection title of Physica (The Physical World). that the hop plant “penetrates liquids,
of rules and laws called Collectio In it, Hildegard describes the medicinal called Liquores in Latin, and preserves
Capitularium, written between 800 value and beverage application of the them in their power, so that they do
and 827 AD by an advisor to “hoppo” plant as “a hot and dry herb, not spoil or rot, as long as one adds
Charlemagne, Abbot Angesisus of the with a bit of moisture,” which “is not of only the hop blossoms to them. The
Benedictine Abbey of Fontanelle, near much use for a human being, since it hop plant itself, however, makes the
Rouen, in France. Angesisus states causes his melancholy to increase, belly heavy, its only good qualities
(drum roll!) that his monastery was gives him a sad mind, and makes his being in its blossoms.” (My translation
entitled to receive tributes in the form intestines heavy.” Importantly, she from old German.)
of “sicera humulone” — Latin for observes that hoppo “putredines prohi- Not just medieval monastic brew-
hopped strong liquor or beer — from bet in amaritudine sua.” One Latin ers on the European Continent, but
the surrounding peasants! Should we expert, Pricilla Throop, translates this secular ones, too, soon switched from
consider Angesisus’ sicera as the true as “its bitterness inhibits some spoilage gruit-flavored to hop-flavored beers.
forerunner of our modern French in beverages to which it is added mak- Especially the mercantile brewers in
farmhouse ale, the Bière de garde? In ing them last longer.” (See Throop’s such cities as Bremen, Brunswick,
addition, hop gardens on monastery Hildegard von Bingen’s Physica, Healing Einbeck, Hamburg, and Hanover in
grounds are mentioned in documents Arts Press, Rochester, Vermont, 1998, the north of Germany, who supplied
from the Abbey of Freising near page 36.) beer as a trading commodity to the
Munich, between 859 and 875 AD. There you have it, for the first time Hanseatic League, embraced the pre-
These 9th-century references to ever — and from a famous brew nun, serving qualities of hops and brewed
monastic hop gardens confirm what no less: Hops are great preservatives in their ales with nothing else. By the 14th
we also know from such later chroni- beer! In subsequent centuries, century, therefore, flourishing and
cles of monastic life as Casus sancti Hildegard’s writing had an enormous lucrative hop markets had developed in
Galli (The Chronicles of the Abbey of influence on the thinking about hoppo; many cities, especially in Nuremberg,
Saint Gall, in present-day and it promoted its use especially not far from the Hallertau in Bavaria.

BYO.COM January-February 2015 71

 Hop growing and trading quickly
became so profitable that the plant was
dubbed “green gold.”
In Bavaria, hops finally won out
completely over all other beer flavor-
ings, because its exclusive role in brew-
ing was elevated to a feudal edict that
seems reminiscent of King Louis’
decree in France about two-and-a-half
centuries earlier. To wit, in 1516, Duke
Wilhelm IV of Bavaria famously man-
dated that “. . . henceforth, every-
where in our cities, towns and in the
country no beer may contain more
pieces than only barley, hops, and
water.” Thus, the final death knell of
brewing with gruit in Bavaria was a law
that simply forbade it; and, as every-
body knows, this 1516 edict is now
considered the foundation of the
modern German Beer Purity Law,
the Reinheitsgebot.

Hops in England
Brewers on the British Isles, on the
other hand, unlike their brethren on the
Continent, were much slower in
adopting the use of hops as a flavoring
in their ales. Only in the 16th century,
Start Kegging after Flemish immigrant farmers had
Today With This brought hop cultivation to Kent in
England during the Hundred Years’
Valuable Resource War that waged between England and
France from 1337 to 1453, did English
brewers gradually catch on to the
“manifold vertues” (sic) of hops. This is
what we learn from the botanist and
herbalist John Gerard in his 1,480-page
opus magnum, Herball, or Generall
Historie of Plantes, published in 1597.
Gerard describes the effects of the
introduction of hops on English brew-
ing on pages 884/885 (old English
spelling preserved): “The manifold
vertues in Hops do manifestly argue
Order
the holsomeness of Beer above Ale; for
the best of your copy the Hops rather make it a Physical
® today! drinke to keepe the body in health than
GUIDE TO

KEGGING an ordinarie drinke for the quenching of

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or order today by calling 802-362-3981 ext. 106 In much of England, however,
also available online at brewyourownstore.com
probably because, “too many [hops] do

72 January-February 2015 BREW YOUR OWN

cause bitternesse,” many brewers con-
tinued to make ales without hops for
another century or two. Just as Gerard
tells us, they called their malt-based
beverages without hops “ales,” while
they called their brews with hops
“beer.” This is obviously very different
from our modern understanding of
“beer” as an umbrella category for
both hopped top-fermented ales and
hopped bottom-fermented lagers.
Interestingly, the old, hop-related dis-
tinction between ales and beers persist-
ed in England well into the 18th centu-
ry. Even the very first Dictionary of the
English Language, published by Samuel
Johnson, in London, in 1775, preserves
the old definitions. In this seminal
work, Johnson still declares that
“beer” is a “liquor made from malt and
hops,” while “ale” is a “liquor made by
infusing malt in hot water and ferment-
ing the liquor“ — that is, without hops
. . . a distinction that was already
becoming obsolete as Johnson put it
into his dictionary.

Hops in the United States

In the New World, hops for beer mak-
ing were introduced shortly after the
arrival of the first settlers from England
in the early 17th century. Instead of
using native North American hops, the
colonists brought with them rhizomes
of hop varieties they had known back
home; and they planted these wherev-
er they went. During the colonial peri-
od, therefore, hops were cultivated up
and down the entire Eastern Seaboard,
from Virginia to Maine; and, as settle-
ments moved west, so did hop farming.
By the early 1800s, Upstate New York
had emerged as the new country’s
major hop-growing region. A few
decades later, hop farms also sprang up
in Wisconsin and in much of the north-
ern Midwest. One of the classic
American hop varieties that evolved in
those early days was Cluster, believed
to be a derivative of old, imported
Dutch and English stock that had prob-
ably picked up some genetic material
from native American varieties.
Another strain that was perhaps also
cultivated for a while in the United
States was Farnham, an heirloom vari-
ety from the early 18th century, which

BYO.COM January-February 2015 73

74 January-February 2015 BREW YOUR OWN
was widely grown in and around the
city of Farnham in Surrey, England.
Farnham hops, however, are highly
susceptible to downy mildew, which is
why they have virtually disappeared
from modern hop portfolios.
As the country developed farther
westward, hop growing, too, moved
farther west, mostly because the cold
spring climate and high humidity in the
Eastern and Midwestern hop-growing
regions favored mildew diseases and
aphid infestations. Eventually, around
the beginning of the 20th century, hop
cultivation had reached the Pacific
Northwest. Initially, until about 1980,
Northern California was a significant
hop cultivation area, producing several
hop varieties, including Ivanhoe, which
is believed by some to be an heirloom
descendant of Nugget and/or Cluster.
Today, however, the American hop
industry is centered almost entirely in
Washington State (especially in that
state’s dry Yakima Valley), Oregon, and
Idaho. Each year, these three states are
now responsible for more than one-
third of the world’s entire hop harvest.
Roughly the same amount also comes
from Germany; while about one quar-
ter comes from a small group of coun- Entry
tries that includes China, the UK, the
Czech Republic, Slovenia, Poland,
Australia, New Zealand, and France. ENTER YOUR deadline is:
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drink that we would still recognize as Questions? Contact us at: Battenkill Communications
5515 Main Street • Manchester Center, VT 05255
such today. e-mail: [email protected] ph: (802) 362-3981 ext. 106 fax: (802) 362-2377

BYO.COM January-February 2015 75

 techniques
by Terry Foster
Into the Dark
Brewing with dark sugars

a t present, IPAs and saisons

are all the rage. Or, to put
it another way, it’s all
about the hops and funky yeasts. The
again. I am lucky enough to have in my
hands early 19th century brewing
books from a Connecticut brewer, in
which all of the ales used both sugar
only thing I object to in that is the and flaked corn as adjuncts.
word “all,” because it ignores a whole Nowadays, home and craft brew-
raft of other beer flavors and the ers generally think in terms of beers
ingredients that supply them. In partic- produced solely from malt, with the
ular, I am thinking of sugars, which are use of any kind of adjunct being
essential to beer production. Of frowned upon. Cane or corn sugars
may be used in limited amounts to
increase the alcohol level of a beer, or

“ Brewers often have an antipathy to adding

sugar to their brews, even though such
additions have been common in commercial
“ to “dry out” a beer. By that I mean
that because these sugars are fully fer-
mentable the beer will have a lower
finishing gravity and will be a little
drier on the palate than would other-
brewing for over a hundred years. wise be the case. A classic example of
this is the brewing of Belgian dubbel
course, the most important sugars are and trippel ales (in this instance the
those naturally present in beer worts, brewers use candi sugar, which is a
such as maltose, glucose, sucrose and very pure form of sugar from beets),
maltotriose. But what about sugars although it also comes in colored,
added separately? lightly caramelized forms that can also
Brewers often have an antipathy add color and flavor to the beer. Other
to adding sugar to their brews, even sugars are also permissible when
though such additions have been com- added purely for flavoring purposes,
mon in commercial brewing for over a notably honey and maple syrup. In one
hundred years. Invert sugar (sucrose style (milk or cream stout) the use of
inverted by chemical hydrolysis to glu- lactose, a sugar that is not fermented
cose and fructose) has been widely by brewing yeasts, is mandated. Here
used in British brewing sometimes as a the lactose gives a full, luscious flavor
brew extender to permit producing a to a beer low in alcohol relative to its
greater volume of beer than would original gravity. Then, of course, there
normally be possible with a given size are various types of brown sugars,
of mash tun and kettle. More often its which are relatively unrefined and
use as a “nitrogen diluent” has been mainly get their color from the pres-
heavily promoted; one purpose of ence of some molasses in them, so
sugar addition is that for the same they can add flavor to a beer.
original gravity (OG) it reduces the I have seen many references in the
amount of protein material in the beer brewing literature to the effect that
and prevents or limits chill hazes. brown sugars can be used for flavoring
In the US, sugar (usually derived purposes in brewing, but rarely have I
from corn) has been widely used for seen a recipe where such sugars are
the same purpose, in particular used. So the purpose of this article is
Photo courtesy of Wikipedia

because it permitted the use of malts to give such a recipe, and the sugar in
from 6-row barley, which is generally question is muscovado, perhaps the
higher in protein content than that darkest of such crude sugars.
from 2-row barley. And if you think Molasses, of course, is the crudest
that this applies only to modern beers, product from sugar cane, and is only
and not to that good old stuff they partly fermentable, containing about
brewed prior to Prohibition, think 50% sugar. It is very strongly flavored

76 January-February 2015 BREW YOUR OWN

and nowadays is generally regarded as unsuitable for brew- refined sugar with a small proportion of added molasses).
ing purposes, although it was widely used in this country in Of course, there was a risk in this that if the molasses flavor
the 17th and 18th centuries when it would have been were too strong it would dominate the beer, so I had to for-
cheaper and more readily available than barley malt. mulate the recipe carefully in order to minimize this poten-
Indeed, none other than George Washington left behind a tial problem. Besides, this was to be an experiment so there
recipe for beer that incorporated molasses. had to be some risk, didn’t there?
Muscovado is made by heating the raw juice from sugar
cane until it has been sufficiently concentrated by evapora- Formulating the recipe
tion to begin the sugar crystallization process. The crystals First and foremost I was not going to make a beer to fit any
are separated from the cooled mixture by various methods, style guidelines, but merely one that would show off the
all of which basically drain off the other liquor (molasses) effect of the sugar. Something dark seemed to fit the bill,
from the dark brown muscovado crystals. My research indi- and I had in the back of my mind brews like Theakston’s
cates that this sugar is made commercially in only two Old Peculier, a beer based on an ancient recipe, or
places, Mauritius and the Philippines. It is, however, avail- Manchester Star, a beer brewed from an 1884 recipe by
able in this country, although I haven’t seen it in homebrew J.W. Lees in consultation with Garrett Oliver of Brooklyn
supply stores I have checked. However, Amazon offers Brewery, or even just a strong dark mild. Anyway, it was
muscovado from several suppliers, including the British not going to be any kind of clone, but rather a beer that
company from whom I bought my sample. None of these would stand on its own hind legs.
were cheap, the prices varying around $7–8 per pound. I decided I wanted a beer of fairly high OG so there
Why did I opt for muscovado? Well, partly for historical would a reasonable amount of alcohol to help balance any
reasons, since it is about as close to molasses as you can residual sweetness from the sugar. I thought 1.065–1.067
get and yet is still mostly sugar, so it might cast a little light (15.9–17.1 °P) would be about right, but before deciding on
on how those early colonial beers tasted. But, more impor- a malt bill, I had to allow for the sugar addition. I reasoned
tantly, I used it because I had picked up some on a whim that sucrose gives a gravity of 1.046/lb./gallon or about
while on a trip to Britain and decided to make a brew with 9 gravity points for 1 lb. in 5 gallons (19 L), so my 1.1 lb.
it just to see how it would turn out. I also felt that as a low- (500 g) muscovado would add about 10 points in 5 gallons
refined sugar it would offer more flavor to the beer than (19 L). So the malts would have to give a total specific
lighter sugars, such as Demerara sugar (which is actually gravity (SG) of 1.055–1.060. Note that this does not mean

BYO.COM January-February 2015 77

techniques
that muscovado is totally fermentable as is sucrose. In case Dark Planet
the muscovado had significant moisture content I did check (5 gallons/19 L, all-grain)
the gravity of the wort both before and after the sugar OG = 1.067 FG = 1.016
addition and the increase was indeed 10 gravity points. IBU = 31 SRM = 40* ABV = 7%
For the malts, I wanted to use as a base about a 2:1 *This is the malt contribution only, the actual color will be
mixture of 2-row pale and 8 °L Munich malt, using the lat- darker due to the sugar
ter to give a little bit more body than if I used pale malt
alone. And I wanted this mixture to make up about 70% of Ingredients
the total grain bill to allow for the other malts, starting with 6.5 lbs. (2.95 kg) 2-row pale malt
a little less than 10% each of Vienna and Victory® malts, to 3 lbs. (1.4 kg) Munich malt (8 °L)
add some nutty and biscuit flavors. Then about 5% caramel 1 lb. (0.45 kg) Vienna malt
60 °L malt to add some caramel sweetness and palate full- 1 lb. (0.45 kg) Briess Victory® malt (28 °L)
ness, followed by about 2% of Briess Blackprinz® de-bit- 0.5 lb. (0.23 kg) caramel malt (60 °L)
tered black malt to give a hint of roast character without 0.25 lb. (0.11 kg) Briess Blackprinz® malt (500 °L)
harshness. And finally, I slipped in about 4% of Briess 0.5 lb. (0.23 kg) Briess Carabrown® malt (55 °L)
Carabrown® malt to add some licorice note in the back- 1.1 lb. (0.5 kg) muscovado sugar (0 min.)
ground. I also opted for a relatively high mash temperature 8.1 AAU East Kent Goldings hops (90 min.) (1.1 oz./32 g at
of 152–154 °F (67-68 °C) to make sure the beer did not fin- 7.2% alpha acids)
ish too dry on the palate. Wyeast 1968 (London ESB), White Labs WLP002 (English
My choice of hops was to go for bittering only, and at a Ale) or Lallemand Windsor yeast
modest level of about 30 IBU with East Kent Goldings. 2
⁄3 cup corn sugar (if priming)
This is a beer that is definitely not all about the hops! And
lastly, I chose to use a London ESB yeast as this gives a Step by Step
slight fruitiness, a medium level of attenuation, and floccu- Mash the grains at 152–154 °F (67–68 °C) with 14 qts.
lates well. So, after all that folderol here is the recipe, which (13 L) water and let rest one hour. Run off and sparge with
I simply called Dark Planet with no reference to any style: hot water at 160–170 °F (71–77 °C) to collect around 6 gal-

78 January-February 2015 BREW YOUR OWN

lons (23 L) of wort. Boil for 90 minutes, with hops added at 0.5 lb. (0.23 kg) caramel malt (60 °L)
start. When done, turn off heat and add sugar, stirring well 0.25 lb. (0.11 kg) Briess Blackprinz® malt (500 °L)
to make sure it is properly dissolved (be careful when 1.1 lb. (0.5 kg) muscovado sugar (0 min.)
stirring wort this hot). Rack from trub, cool to 65–70 °F 8 AAU East Kent Goldings hops (90 mins) (1.1 oz./32 g at
(18–21 °C) and pitch yeast; ferment at same temperature 7.2% alpha acids)
for 5–7 days before racking to secondary. Leave it in the Wyeast 1968 (London ESB), White Labs WLP002 (English
secondary for 1–3 weeks before bottling or kegging. Ale) or Lallemand Windsor yeast
2
⁄3 cup corn sugar (if priming)
Extract version
I can’t give you a tested recipe since I haven’t tried to make Step by Step
this beer with malt extract. I would suggest eliminating the Place all the milled grains in a muslin bag, add to 2 gallons
brown malt and Vienna malt and simply steeping the other (7.6 L) of water at 165 °F (74 °C), and keep at 150–155 °F
grains. You can get extracts made from a 50:50 mix of pale (66–68 °C) for 30 minutes to 1 hour. Remove the bag, rinse
and Munich malts, and this will work well here. with hot water, and combine this water with that from the
partial mash. Stir in the malt extract and bring to a boil.
Dark Asteroid Add hops and boil 90 minutes. The remainder of this recipe
(5 gallons/19 L, extract with grains) procedure is the same as the all-grain version.
OG = 1.067 FG = 1.016
IBU = 31 SRM = 40* ABV = 7% How does it taste?
*This is the malt contribution only, the actual color will be Dark Planet is dark brown in color, almost opaque in a pint
darker due to the sugar glass. It is a full-bodied, chewy, satisfying brew. It is not too
sweet, and has just enough bitterness to be noticeable but
Ingredients not to intrude. There’s also a nice hint of licorice from the
6 lbs. (2.7 kg) Munich liquid malt extract brown malt (as intended!), but it does not taste of molasses
0.8 lb. (0.36 kg.) dried malt extract as such. Overall it is a very well-balanced beer, and one
1 lb. (0.45 kg.) Briess Victory® malt (28 °L) that I shall brew again.

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 projects
by Grant Braddish
Apple Scratter
For a fast, consistent grind

f
all in New England conjures up apples. In fact, most large-volume
images of brilliant orange and cidermakers use an industrially
red foliage, arts and crafts fairs, designed, motorized pulverizer. This
and anticipation of the first frost. led me to a small-scale, innovative
While most homebrewers are starting farmer based in upstate New York
to think about pumpkin ales and holi- who fashioned a 1 horsepower electric
day cheer recipes, cidermakers are farm motor to a disassembled garbage
focusing on what apples are coming disposal to grind up apples for cider
into harvest. Whether heading out in pressing. I first became aware of
late August for Paula Reds or Galas, Herrick Kimball through his home-
or waiting until a crisp mid-October designed chicken plucker, as I raise
morning to pick Macoun or Liberty broiler chickens every summer. After
apples, there are dozens of varieties to building a plucker based on his plans, I
choose from to make a fresh pressed knew that he was onto something.
cider. Personally, I prefer a good mix When I found that he was also a
of apples for my cider. Some tart and backyard cidermaker, I was pleased to
some sweet fruit seems to add all the see he had re-thought the old fash-
right flavors when drinking fresh juice ioned grinder into a modern version to
or fermented cider. produce higher yields and with less
effort. While Mr. Kimball re-powered

“
his disposal with a separate motor and
I am able to produce an almost connected them by a belt, I figured
applesauce consistency for press-
“ that after spending approximately
$100 on a new disposal, why would I
ing in my homemade rack and cloth remove the built-in motor?
cider press. Luckily it has worked for many
years and I am able to produce an
almost applesauce consistency for
For years I would head to pressing in my homemade rack and
orchards, pick from my backyard cloth cider press. In fact, compared
trees and even shake apples loose to the old days of hand cranking, I’m
from the wild trees in the woods. I able to produce almost twice the
borrowed a friend’s old fashioned, amount of cider from the same weight
single-tub press with a hand-cranked of apples.
grinder or “scratter” to pulp the fruit
and squeeze out the juice using a
long screw pressing down into a
Materials and Tools:
bucket. Every year I would notice ~ 20 feet (6 m) 2x4 lumber
how the scratter would create large ~ 18-inch by 18-inch (45-cm by
chunks of apple in the tub that would 45-cm) piece of countertop
remain moist even after turning the (or plywood)
pressing screw and a using “persuad- Garbage disposal
er” (often an old wooden baseball Light switch
bat) for extra leverage. I figured there Weatherproof light switch housing
had to be a better way. This is the Potable water plumbing pipe with
point when tradition was aided by friction fitting for outlet
modern technology. 6-8 inches of 1x1 wood trim
I started researching how produc- 6 inches of 1⁄4-inch round stock
tion cideries grind their apples and 12 feet (3.7 m) 14-gauge outdoor
found that it usually doesn’t involve rated extension cord
some old-timer hand cranking a cylin- Power drill
der with small teeth to break up the Jigsaw

82 January-February 2015 BREW YOUR OWN

1. COLLECT MATERIALS AND BUILD THE FRAME
I wanted to keep my costs to a minimum, so I searched the rafters of my
garage for scrap lumber to build the frame. You could head to your local
lumberyard and choose clear oak or other hardwood, but I just grabbed
some pine 2x4s to screw and nail together as a frame. I also had a small
piece of inexpensive countertop that I cut to house the disposal. Finally,
because I would be consuming what came through the disposal, I was

Illustration by Chris Champine

more comfortable buying a new stainless steel model.
I built a rudimentary frame from 2x4 lumber to hold my countertop.
After measuring the counter, I cut the lumber cross members to allow
the counter to fit within the upright legs. The leg height can vary
depending on your height, but for mine the legs are about 40-inches
(100-cm) long and the crosspieces are approximately 18 inches (46 cm).
I screwed small scraps of 2x4 wood to the legs approximately 4 inches
(10 cm) down from the top to act as shelves on each leg to place the
counter top.

2. CUT TO FIT THE DISPOSAL AND INSTALL

Follow the instructions that come with the disposal to disassemble the
mounting flange. Mark and measure your countertop for the proper
hole size. I used a jigsaw to cut the countertop and assembled the motor
just like it would be in a sink. In fact, if you have a sink and would prefer
it to making a countertop, this would work just as well.

3. WIRING AND POWERING THE DISPOSAL

To allow the grinder to be mobile, I power it using a 14-gauge extension
cord rated for outdoor use. By cutting off the female power head and
stripping back the wires, I was able to connect it directly to the disposal.
To allow more control of turning the scratter on and off, I installed a
simple in-line light switch in a weather proof housing that I mounted to
the frame. NOTE: Electricity and liquid do not mix. I highly recommend
using a ground fault circuit interrupter (GFCI) cord connector at the
male end to plug into the wall. This ensures that if there is any short due
to moisture or juice that the power will stop immediately. In the alterna-
tive, only plug your grinder into a GFCI outlet, like those found in
kitchens and bathrooms.

BYO.COM January-February 2015 83

projects

4. CREATE AN APPLE “FENCE” TO CORRAL

THE FRUIT WHILE PREPARING
While preparing apples for the scratter, I find that cutting them in
half allows them to fit in the opening easier. This also provides a
flat surface for the shredder teeth to grab hold of so the apples
don’t just spin around in the grinder. Having a “fence” to ensure
that apples tossed on the counter don’t fall off saves a lot of
time and frustration. I used some scrap 1x4 molding I had and
screwed it together at the corners to create the frame. You can
screw this to the legs above the countertop or leave it so that it
can be removed.

5. ADD A SPOUT FROM FOOD GRADE

PLUMBING PIPE
Cider is acidic and you are planning on ingesting it, so locate pipe
that is meant for potable water or marked as “food grade.” You
can add any length, a downspout, or any configuration that works
for you. My spout is at a height that a 5-gallon (19-L) pail fits easi-
ly underneath for collecting the pomace.

6. USING AND MAINTAINING

I made a 6-inch (15-cm) persuader out of 1x1 stock with a cross
guard made of 1⁄4-inch (~0.5 cm) round stock so that I can’t drop it
all the way into the grinder. The 1x1 allows you to push apples into
the flange without risking your fingers! Never put your fingers
near the garbage disposal!
I recommend rinsing your apples before pressing. I soak them
in a half-barrel of sanitizing solution to kill off most wild yeast and
wash off any other microbes. Then I cut the apples in half or quar-
ters so that the teeth have a flat surface to “bite” into the fruit.
Be sure to thoroughly wash the grinder before and after each
use. Cover the drainpipe and pour a light soap solution into the
grinder. Turn it on for 15–30 seconds and then uncover the outlet
to let it drain. Provide a good rinse (or even repeat with sanitizer)
to wash away any soap.
If you are storing the grinder where mice or other rodents may
want to explore, be sure to cover the inlet and drain during stor-
age. My disposal came with a plastic stopper for the inlet and you
can cover the drainpipe with a PVC cap or even a few layers of
aluminum foil secured with a rubber band.
A short video of my apple scratter in action can be viewed at
http://byo.com/applescratter.

84 January-February 2015 BREW YOUR OWN

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920-849-7711 www.kegwasher.com Fermentation Cultures: Beer, Wine, Cider
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Midwest Supplies, LLC ...........................Cover III
1-888-449-2739
www.midwestsupplies.com
[email protected]

86 January-February 2015 BREW YOUR OWN

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BYO.COM January-February 2015 87

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on the Delmarva Peninsula! Kegged beer.

88 January-February 2015 BREW YOUR OWN

 Brew & Grow (Roselle) Bluff Street Brew Haus
IDAHO INDIANA
359 W. Irving Park Rd. 372 Bluff Street
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HOMEBREW DIRECTORY
Winemakers Inc. Brew Shop
800 craft beers. 689 West North Ave. Soda Pop. 1804 Waterloo Rd.
Elmhurst 60126 Cedar Falls 50613
Phone: 1-800-226-BREW Butler Winery Inc. (319) 266-6173
ILLINOIS 1022 N. College Ave.
[email protected] [email protected]
Bev Art Brewer & www.chicagolandwinemakers.com Bloomington 47404 kitchenwines.com
Winemaker Supply Full line of beer & wine making (812) 339-7233 Specializing in home brewing and
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181 W. Crossroads Pkwy., Ste A Gas Refillers. BBQ Propane Tank Indianapolis 46220 [email protected]
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(Chicago) www.homebrewshopltd.com West 6633 Nieman Road
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Your complete one stop shop for Midwestern Illinois’ most com- Beer & Wine. Brew supplier for 2009.
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Brew & Grow (Rockford) 335 W. Northwest Highway 9475 Westport Rd.
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BYO.COM January-February 2015 89

 West Boylston Brewingworld
LOUISIANA MASSACHUSETTS Homebrew Emporium 5919 Chicago Rd.
Brewstock Beer and Causeway Mall, Rt. 12 Warren 48092
3800 Dryades St. Wine Hobby, Inc. West Boylston (586) 264-2351
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www.brewstock.com 1-800-523-5423 email: [email protected] www.brewingworld.com
e-mail: [email protected] e-mail: [email protected] Amazing selection of equipment www.kbrewery.com
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Homebrewing Supplies in Brew on YOUR Premise™ dispense beer, wine, mead, cider, Cap N Cork
Louisiana! One stop shopping for the most cheese for beginner to master.
HOMEBREW DIRECTORY

Homebrew Supplies
discriminating beginner & Kegging, chillers, honey, books, 16776 - 21 Mile Road
advanced beer & wine crafter. labels, more. 7 days a week. Macomb Twp. 48044
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Severna Park 21146 2304 Massachusetts Ave. Foxborough 02035 www.capncorkhomebrew.com
(800) 279-7556 Cambridge 02140 (508) 543-0433 Wyeast, White Labs, Hops &
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Friendly and informative person- www.beerbrew.com www.thewitchesbrew.com
al service; Online ordering. email: [email protected] You’ve Got the Notion, Siciliano’s Market
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fax: (443) 513-4772 labels, more. 7 days a week. Homebrewing www.sicilianosmkt.com
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ery, and wine making supplies 72 Summer St. Michigan’s Largest Supplier of wine making supplies online.
store. Amazing selection of Leominster Brewing Equipment & Ingredients
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email: [email protected]
Your Local Homebrewing &
Winemaking Supply Shop...get
the Edge!

90 January-February 2015 BREW YOUR OWN

 MISSISSIPPI NEBRASKA NEW JERSEY NEW YORK
Brew Ha Ha Fermenter’s Supply The Brewer’s Bottom of the Barrel
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entirely dedicated to homebrewing, since 1971. Same day shipping it, we most likely have it. Like us

HOMEBREW DIRECTORY
winemaking and cheesemaking, on most orders. Cask & Kettle on Facebook.
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es for all levels and the largest Shop serving the nation. Free
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NEW MEXICO
Ozark 65721 [email protected] NY’s largest homebrew store.
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J2 Brewing NEW HAMPSHIRE Grain Baldwin 11510
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Beermaking LLC www.southwestgrapeandgrain.com Comprehensive selection of
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Southeastern NH’s source for all
your homebrewing needs.

BYO.COM January-February 2015 91

 Niagara Tradition American Brewmaster
Homebrewing Supplies
OHIO OKLAHOMA
3021-5 Stony Brook Dr.
1296 Sheridan Drive Raleigh 27604 (919) 850-0095 The Grape and Granary The Brew Shop
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HOMEBREW DIRECTORY

Pantano’s Wine Asheville Brewers The Hops Shack

Grapes & Homebrew Supply 1687 Marion Rd. Friendly service and open 6 days
249 Rte 32 South 712-B Merrimon Ave Bucyrus 44820 a week!
New Paltz 12561 Asheville 28804 (419) 617-7770
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in House! M.H.B.A. All you need to make quality craft fax: (330) 677-1687 2307 South Interstate
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Red Hook 12571 4450 South Blvd. homebrew supplies & equipment. [email protected]
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92 January-February 2015 BREW YOUR OWN

The Hoppy Brewer J. Breski Beverage Simply Homebrew
SOUTH DAKOTA
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Call or Write for a FREE CATALOG!

94 January-February 2015 BREW YOUR OWN

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BYO.COM January-February 2015 95

 last call
by Suzi Morales Love, Homebrewing
. . . and a kegerator in the livingroom

a pparently, the idea of a

kegerator in family common
areas is a hot topic among
homebrewers and their spouses.
if I didn’t mention that his club is the
Woodbridge Homebrewers Ale and
Lager Enthusiast Society (WHALES)
in Woodbridge, New Jersey.) I have
Recently, I met a woman in a setting taken multiple trips to the brewing
having nothing to do with beer. I men- supply store when he just couldn’t get
tioned in passing that my husband was away from the task at hand. Our son
a homebrewer, and in an instant, we has even celebrated a birthday at the
were immersed in a conversation club’s annual picnic. Good thing the
about how our homebrewer husbands toddler doesn’t know what birthdays
wanted to put their kegerators in what are about yet.
we viewed as inappropriate places in Though my husband and I, of
the house, hers in the dining room and course, live in perpetually placid wed-
mine in the living room. “For easy ded bliss with nary an argument
access, right?” I asked. (wink, wink), I can understand how all
“Yes!” she exclaimed, going on to this brewing enthusiasm might create

“
describe her husband’s kegerator as a conflict for a couple. I often compare
Try not to get too homemade “Frankenstein.” We both homebrewing to science fair for
agitated when we rolled our eyes in exasperation, under- grownups, with all of its requisite
standing that a kegerator clearly is not experimentation and calculations, and
glibly pour a stout a piece of furniture fit for display in the hobby attracts a curious and
into a Pilsner glass, your average middle-class American
home. Our husbands disagree.
industrious bunch eager to share their
knowledge. For the less educated and
and we will “ Any couple probably can tell you enthusiastic significant other, this can
it’s important to cultivate common be overwhelming, even with the
attempt to learn interests while maintaining individual admonition to “relax, don’t worry, and
why it matters. hobbies as well. While I can distin-
guish grains from gravity and ABV
have a homebrew.”
As a solution, I propose on behalf
from IPA, and I do enjoy the fruits of of all the non-homebrewing significant
his labor, brewing falls decidedly into others out there that we will attempt
the “individual hobby” category for my to understand your hobby and passion
husband. And for whatever reason, and to be as educated as reasonably
this hobby seems to be more consum- possible. In turn, please go easy on us.
ing than others he’s had. Let’s face it, Try not to get too agitated when we
in the long run, there is no such thing glibly pour a stout into a Pilsner glass,
as “dabbling” in homebrewing. As and we will attempt to learn why it
time goes by, and especially as a matters. When we ask you whether
brewer transitions from extract to all- our scrapbook page could use a little
grain, the equipment becomes larger, more embellishment (or, for that mat-
and the time commitment more sub- ter, for your input on triathlon train-
stantial. While some hobbies can be ing, welding, basket weaving, or fill-in-
consumed in small bits, it’s not possi- your-significant-other’s-hobby-here),
ble to pick up and put down a brew- please give us your honest opinion.
in-progress at leisure. For our part, we will do our best to
That’s not to say I haven’t taken comment when you ask us about the
one for Team Homebrew now and hints of coriander in your latest cre-
Photo by Jon Morales

again. Once, when my husband ation. Relationships are, after all,

tripped over a hose and bruised his about compromise.
knee pretty badly at the beginning of But that kegerator in the living
his club’s brew day, I ended up doing room, tucked neatly between the TV
the leg work for what became his and the toddler’s play area? You can
“Bum Knee Stout.” (I would be remiss forget about it.

96 January-February 2015 BREW YOUR OWN