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6

It's a rough guide to how much bitterness vs sweetness is in the beer. BU stands for bittering units, most often as IBU - international bittering unit. GU stands for gravity unit - the number in thousandths after the 1 of the original gravity. A 1.040 beer has 40 GUs, while a 1.105 beer, has 105 GUs. It's a rough guide to how much sugar and thus sweetness ...


6

Special B and CaraPils are as different as night and day, so it's going to be hard to compare them directly. Special B is a very dark Crystal Malt (about 140-150L), typically Belgian in origin, which is used to add flavors like: very dark caramel, raisin, or plum. It is the specialty grain that makes Belgian Amber Abbey Ales taste a bit raisin-like, and ...


5

Kent Place Software produces some useful brewing apps for iPhone and Mac. They also have an iPad version in the works. I've used their Beer Alchemy Mac software for awhile. BeerAlchemy Touch is their iPhone version. It's a bit pricey at $14.99, but provides wireless syncing between the mac version and the iPhone version, which is really handy. Brew Math ...


5

If you haven't tossed the yeast cake from your Cider yet, you can make Skeeter Pee. You can also make it with a couple packets of Champagne yeast if you have tossed the cider yeast. You don't want to ferment straight lemon juice, it's way too acidic for yeast and way to acidic for you to drink a glass of, lemonade is heavily diluted with water and sweetened ...


5

To answer your question "What should I do with this maple sugar?" I'll say "put it on your oatmeal". Based on my own experience and that of several friends, it's nearly impossible to get maple flavor to come through in a beer. The fermentation blows away all of the delicate maple flavor and aroma. The one beer I've tried that had any maple character at ...


5

You could try this, if you have an accurate scale: Dilute the syrup to a 10% solution, by weight. For example, 90 grams of water and 10 grams of invert sugar. Mix it very well, and measure the gravity with your hydrometer. The Brix/Plato scale on the hydrometer is the most useful here, as it shows percent sugar, as sucrose. You can use this reading to ...


5

If the starter fully fermented, most of the 1.040 should be gone; normal yeast attenuation is around 75%, so you should have 1L of 1.010 beer in the starter vessel. 1L of 1.010 beer into 19L of 1.076 OG wort would reduce the OG down to about 1.073. (76 points * 19L + 10 points * 1L) / 20L = 72.7 points = 1.073. Though if possible, you should try to ...


4

It's the ratio of Bittering Units to Gravity Units. Higher numbers indicate more perceived bitterness. The intention is to create a balanced beer. The high finishing gravity of strong beers offsets the perceived bitterness. Hence, strong beers need more hops to achieve the same level of perceived bitterness as weaker beers. You calculate the BU:GU by taking ...


3

With a starter that large, it's best to pour off the starter wort. To do this, you can either leave it for a few days for the yeast to settle out, or put the starter in the fridge a few hours before it's needed. Either way, once the yeast have settled, you can pour off the starter wort. You can then put the yeast somewhere that's close to pitching ...


3

The ingredients definitely do not translate exactly. Like hops you will also want to add them at different times during your wort boiling or right before you seal for the amount of bitter flavor vs other aspects they can provide (preservative, sweetness, earthiness, etc). I only have a few years experience so I don't want to lead you astray with estimates, ...


3

The commercial "hard lemonades" are made by fermenting a malt base. That's why it can be sold in grocery stores. If they used distilled alcohol it would be illegal in most states. Then the fermented malt beverage is filtered within an inch of its life to remove pretty much all flavor and everything but the alcohol. It is then flavored with artificial ...


3

The Hop Union variety handbook says that Northern Brewer hops are good in 'All English-styles especially Porter." Kolsch and Helles are also suggested, but maybe not the best choice if you have limited temp control. Looking at Hopville, there are currently 6466 recipes that use Northern Brewer hops. I didn't go through all 6000, but I see a huge variety of ...


3

I'm a little late to the party, but the best one I've used is iBrewMaster. It's currently available for $7.99 for the iPod/iPhone edition and $10.99 for the iPad edition. Rather than regurgitate all the features, take a look in the iTunes store here and here for more details. Overall, it has worked the best for me in managing the process from start to ...


3

If the reason for doing so is enzymatic conversion, then no. Malt extract, wheat or otherwise, has already been mashed, and thus already had it's starches converted to sugars, and will ferment just fine. The reason for doing this in an all-grain batch is because wheat doesn't have enough enzymes in it to self-convert its starches into sugars during the ...


3

In my opinion, metrics and analytics are always important, and useful. The problem is pitching your idea to a broad enough audience to get it off the ground. Without mass data to back everything up, you won't be able to justify the work. If you intend to do it for yourself only, well I honestly wouldn't bother, since I know what I like, and what I don't ...


3

I don't have a lot of experience with recipe design, but I can provide some links. Check out this excellent 2010 article from Brew Your Own magazine on Black IPAs. It says that the Great American Beer Festival adopted that style as "American-Style India Black Ale", and the characteristics are: Color = 25+ SRM Original Gravity = 1.056–1.075 Final ...


2

The best way to tell when fermentation is complete is to take gravity readings. You should be able to calculate what the gravity should be when fermentation is complete, based on the original gravity and the attenuation factor of your yeast. Then, just take gravity readings every so often (maybe every day, or every other day), and watch how the readings ...


2

Yes, if you sub some sugar for malt (not add it!) the beer will finish drier to some degree. It might or might not make it more lager like. Corn sugar will not add corn (or any other flavor). Soft water is not necessarily what you want for a pils...it depends on the style of pils. But you certainly don't want a really heavy mineral load, either. You can ...


2

In your position, I'd just brew it, and see how you like the outcome. Many factors affect perception of bitterness - it's far from an exact science. For instance, if the recipe has been stored for any length of time at room temperature, the hop alpha acids in some hop varieties will have deteriorated up to 50% in 6 months. But let's look at the theory all ...


2

Sima is a traditional Finnish drink that is basically hard lemonade... In a large non-reactive pot (stainless steel or ceramic coated, NOT aluminum), boil 3 liters (+ 1 cup to allow for evaporation, spillage ect.) of water with 2-3 cups white sugar, brown sugar, honey or any combo thereof (more sugar = more alcohol). When dissolved, add 2-4 thinly sliced ...


2

You want the fraction that you add to have the same OG as the rest of the batch. In your case its one, its simple, you want one gallon at 1.065. I see DME is 45 points per gallon per pound, so : 65 = 45 * X (where X = pounds of DME). X = 65/45 = 1.44 lbs of DME In general terms, the formula would be (OG /Points ) * V (where v = volume to be added in ...


2

If you want an American NW style IPA and based upon your hop choices I would say use Citra and Cascade. Made up a recipe for you on hopville. Check it out and let me know if you have any questions: http://hopville.com/recipe/1677798 I suggested using the American Ale II yeast, but doesn't look like they sell that at your HB store. So substitute for ...


2

Brewmasters had an episode on Ancient Ale, where Sam headed to Egypt to try and create a traditional Egyptian brew with the help of a couple of Egyptologists. They ended up brewing "Ta Henket" (source): It was brewed to 11.4 Plato with Emmer (an ancient form of wheat) and loaves of hearth baked bread and flavored with dom-palm fruit, chamomile, and ...


2

Purism aside about whether peated malt belongs in an Ale, I used peated malt in a Scottish Ale - just 0.7% of the grist. While I can't say I noticed a specific smokiness, there was a lot more going on in the beer ingredients-wise, but it did lift the ale and add complexity. I was very happy with the result. So, I'd go for 1%. Best to add too little and ...


2

I disagree it's perception. I have had similar issues with some beers that they are wonderful for a couple of weeks then go downhill. I'm focusing on either contamination or oxidation. I find the issue is less apparent if I prime in the keg with sugar. And I have also had it happen with one keg of 2 of a 14% beer - one keg is still pristine while the other ...


1

To answer your first question: "In the base malt or steeped". Saison Dupont uses a mashing method, they do not used steeped grains because all the specialty grains can be added to the mash to achieve the desired flavor as well as fermentable sugars. I will go out on a limb and say that 99.9% of commercial beers do not use the steeping grain method used in ...


1

I've never used maple sugar but I imagine it would be very similar to using straight table sugar as far as recipes go. That means it will mostly ferment out and boost your ABV without necessarily adding any body or (much) flavor (I guess depending upon how dark the maple sugar is?). If you added it to an average pale ale my guess is you would get a very ...


1

I made a dark brown ale with tart cherry concentrate added in secondary. It works better with malt-forward recipes, rather than an IPA. There will be quite a bit of tartness, especially when young so I think it balances better with sweetness rather than hop bitterness. The tartness smooths out with age and after 2 months or so more of the cherry flavor ...


1

I feel tart cherries will work with a variety of styles, but to speak to my own personal experience, I have made a Lambic (Kreik) and IPA with fresh mountmorency (tart) cherries. The Lambic turned out great, and would highly recommend that. The IPA, not so much. As you stated, the citrus/pine flavors from high levels of late addition hops completely ...


1

Northern brewer makes a fine bittering hop for almost any style. The alpha acid content is not a high as some more modern varieties, but high enough that you can reach a reasonable IBU target with just an ounce or two. I've also used Northern Brewer for wheat beers -- 3/4 oz for a five gallon batch, boil for 60 minutes.



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