A list of ingredients and steps used to make a beer or wine.
4
votes
5answers
525 views
Cloning commercial beer
Where do you turn for good sources of info when researching a commercial beer you want to brew yourself?
Magazines, web or the brewers themselves.
2
votes
2answers
384 views
quick brew recipes
What quick brews are there? ~ 2 weeks from start to drink...
Should be simple, boozy and tasty. any type of fruits or roots will do! so far have mainly tried a ginger beer, cider and elderflower all ...
7
votes
3answers
239 views
Using yeast from a local brewery
My favorite local brew-pub has a standing offer to share their yeast with homebrewers; bring in a jar & they will fill it for you.
Aside from the obvious "it's free," why is their yeast ...
5
votes
3answers
193 views
Can somebody give me a good recipe that they've tried for a sour beer? [closed]
I'm looking to make a sour beer for the first time. I'm open to any sort of all grain recipe, fruity, malty, whatever. All I request is that you've already made it, and really like it.
I'm also ...
3
votes
3answers
243 views
Where can I find extract recipes?
I'd like a few more options than the kits found at the local brew shop. Where do I look to find extract recipes that I won't need to convert?
5
votes
3answers
1k views
Chile Pepper Ale
I've brewed a simple base ale recipe. It's fermenting happily.
I want to add Chile Peppers to the beer to make a spiced ale. I'm not looking for something with a lot of heat, but I do want some ...
5
votes
2answers
395 views
Using Burnt Caramel / Brewer's Caramel in Recipes
Has anyone worked with using either burnt caramel or brewer's caramel in their recipes? I have read a few places that Fuller's is known to use this to increase the SRM of some of their product line, ...
6
votes
1answer
129 views
On scaling a recipe's gravity…
If I have a recipe for a beer that I'd like to simply make bigger, what should be taken into account when scaling the recipe?
Imagine I have an amber ale recipe that I like. It comes in with an OG ...
4
votes
2answers
709 views
Recipes for Banana Mead
I was inspired to make a banana mead after reading Gravity's Rainbow. I have made mead before, and looked online for recipes, but all of them contain grape juice.
Is the grape juice there for some ...
7
votes
2answers
1k views
Malt flavor profiles
Does anyone know a good comprehensive resource to compare different base and specialty grains and their resulting flavor profiles?
12
votes
3answers
3k views
Using honey in beer
This thread is not actually one single question, but a number of different ones.
When calculating sugars used in the wort, how much sugar does honey contain? Is it closer to dry malt extracts, raw ...
2
votes
2answers
3k views
Recipe for Imperial Red Ale?
If I want to make a red ale in the vein of Lagunitas's Imperial Red, Dry Hopped St. Rogue Red, or Green Flash Hop Head Red. Anyone have any recipes for me? I'm not looking for a traditional Irish red.
...
7
votes
3answers
389 views
Are there any reverse recipe caluclator / generators online?
I have a bunch of small amounts of leftover specialty grains ranging from 3 ounces to about 8 ounces of various types. I'd like to brew something with them. Are there any good sites out there that ...
2
votes
1answer
441 views
Columbus and Centennial hops
How do Columbus and Centential hops differ?
I have used them both in the past and usually in combination. But I may purchase one over the other in bulk soon.
Which one of these comes out less harsh ...
7
votes
2answers
999 views
Munich and Vienna Malt
How do these two malts differ? I can find sources at times with slightly different colors and I know there must be flavor differences.
I was wondering if anyone could shed light on how the two are ...
5
votes
3answers
561 views
Dry vs. Liquid Extract
Dry and liquid extract each have their advantages and draw-backs.
What are the perceived ups and downs for using one or the other?
3
votes
1answer
244 views
Black Patent and stout
The debate rages on so I thought I'd ask.
Do you think black patent (black barley) belongs in Stout? Or is stout better made with just roasted barely and chocolate malts, while BP is best reserved ...
