Hot answers tagged

9

"How to Brew" by John Palmer. http://www.howtobrew.com/ It is also available as a physical book. Highly recommended! It is generally regarded as the book for getting started these days. Enjoy the hobby!


8

I've had very good luck with this one: http://www.brewersfriend.com/ They have a lot of different tools & calculators and a recipe builder that will save your recipes (up to five for free) and compare them against the beer style guides.


8

I don't see any way you could know for certain. IMO, the best way to add flavoring to beer is by taste. Wait until the beer is fermented and pour 4 2 oz. samples. Dose each with a different, measured amount of espresso and taste to determine which you like best. Then scale that amount up to your 23L batch size. I do this with every flavoring I try and ...


8

Absolutely not a problem. You will gain just a bit of extra bitterness by boiling longer, but so little that I doubt you could notice it.


8

The term "Bill": be it grain or hops is simply the list of that type of ingredient, weight and time or stage schedule and how it's applied to the recipe. Sample: 2oz Galaxy FWH ( weight, ingredient, added to kettle allowing the first wort of the sparge to mix with the hops, hops stay in for full duration of the boil) Yes all beers have a grain and hop ...


7

The prevailing wisdom on these so called "east coast" IPAs is three fold: The use of ~10% of flaked oats in the grist. A combo of super huge late kettle additions as well as dry hopping. Lastly, the use of London Ale III from Wyeast (Wyeast 1318). Despite London Ale III being a great flocculating English Ale yeast, in the presence of huge amounts of hop ...


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 ...


6

I can't comment yet, so here is a link. The link takes you to a BYO article that does a good job of explaining adjuncts in brewing.


5

Not sure if this an answer, but why not make a ginger extract and add post-fermentation to taste? You essentially have two possible methods, the first being preferable: 1.) Make a tincture with the ginger. Chop it or puree it finely, then add vodka or grain alcohol, cover and rest for one week, put through a strainer, and add the homemade extract in ...


5

Corn will lighten the body of the beer and add a slightly sweet, "corny" flavor. It's subtle, but it's there. Corn is not just a way to cut corners. One of the finest Trappist breweries, Rochefort, reportedly uses corn in their beers.


5

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 ...


5

From what I've read, you can do anything that's small enough to fit in there but large enough not to sift into the beer (eg, coffee beans but not ground coffee, whole hops but not hop pellets). Some suggestions I've found that people have reported working well: Candied Bacon Bits (with a strong porter or stout). Peaches (with a blonde beer) Coffee Beans (...


5

Bitterness is not linear throughout the boil, so you cannot assume that it will be twice as bitter after 60 minutes vs. 30 minutes. I'm also not sure that you're going to get a great sense of the bitterness in the partially-boiled wort vs. the finished beer, but I don't have a really compelling argument as to why not. But I'm not understanding something ...


5

Specialty grains, extract vs. all-grain does not make a difference on fermentation time. The reason to avoid dry-hopping in primary is not for interference with fermentation, but the yeast and CO₂ production will separately steal a lot of hop character. There is something about overpitching yeast, but I wouldn't worry about it too much; if you're really ...


5

I recently turned around an AIPA in 8 days from brewing to drinking. The key was pitching an adequate amount of healthy yeast and carefully controlling fermentation temp. I ran at 63F for 3 days until FG was reached, raised to 70F for 1-2 days to complete fermentation, then crashed to 33 for 3 days to clear the beer, kegged and force carbed.


5

It's impossible to look at a beers ingredient list and derive an exact recipe from it. You have to go through a process of trial and error, using any information you can get from the manufacturer combined with experience or intuition. However, the good news is that you probably won't have to do that yourself, because its highly likely someone else already ...


5

Since the science and techniques of brewing is exactly the same for beginners as they are for somebody who has been brewing for years, are you asking for recipes for malt extract (known as extract brewing - viewed by some as easier) or whole grains (known as all-grain brewing - not any harder, just more time consuming and higher entry investment). Could you ...


5

I answered this mostly as an exercise for myself since I may be in this situation and like fiddling with recipes. My brewing experience on a scale to 0 to 10 isn't 0 but not exactly 1 either. For a 5 gal batch: 6lbs Pilsen DME and 1lbs (you didn't specify so I assumed just 1) will get you either a belgian blonde ale or an american ipa (although light on ...


4

At a quick glance, a blonde can look like a pils. To distinguish, a blonde has these characteristics: is usually a light color, but not always as light as a pils, often a deeper golden color. is made with top-cropping yeast (ale yeast) it's sweeter/fruitier than a pils, with taste balanced on side of the malt (cf. pils which can be quite highly hopped in ...


4

(Yes, it's semantics: the words have different meanings. :) Mashing is the enzymatic conversion of starch to sugar, using alpha- and beta-amylaze naturally present in grain at the specific temperatures to activate them (~150°F). Steeping is using hot water to extract flavor and color compounds from grain.


4

You can scale malt, hops and volumes linearly. While in principle hops don't scale linearly, it's almost linear, and depends upon your kettle geometry. It's not enough of a difference to worry about - the difference is less than the error introduced due to measuring your hops to the nearest 0.1g. Evaporation is also due to kettle geometry, although this ...


4

I use Brewtarget, which has a scale feature, which works up or down. I use to scale down 5 gal batches down to 1 gal. It is also open source(free), and works on linux or Windows.....I have both and use drop box to sync the databases.


3

A blonde beer is almost always an ale, while a pilsner is always a lager. You can read the BJCP definition of a blonde here...http://www.bjcp.org/2008styles/style06.php#1b


3

You do need to adjust the recipe for process. However, I am sure what you are looking for is an adjustment rule to convert another brewers recipe to your process. Well there is no hard rule for that as everyone's process is different. You need to understand your system, brew the recipe once as is. Then re-brew the recipe with changes in hop amounts to ...


3

My answer would be to know your own brewhouse and adjust as you see fit. Home brewing is sometimes more of an art than a science - aromatics is a good example of that where precise control would require some kind of pre-analysis of the aromatic compounds, their rate of uptake and rate of volatilization. Even if you could nail it down to hard figures, you ...


3

Nothing at all! Just switch the yeast and see how you like it. Changing the yeast WILL change the character of the finished beer, but you can go back and adjust based on what you taste. Note that when you do this you will most likely need to calculate the proper pitching rate for the new yeast in this recipe. Also due to the lower temps you can expect a ...


3

I think Porters are also more dark, maybe the darkest beers in the style. Also Porters should have more chocolate and roasted flavors then English Brown Ales - they have more caramel and toffee flavors then porters and also they have often medium to medium low body. Porters are more full bodied I think. There are also different styles of porters - Robust, ...


3

There are some great ones in the HomeBrewTalk Recipe Database. Northern Brewer posts all of the recipes for its kits. Both sites have a good number of reviews for many of the recipes.


3

In first place it's very hard to get a blood-red beer. The beers that are said to be red are actually ruby, copper or reddish brown in color. Just to make it clear because you are probably aware of that. My favorite malt for red color is Roasted Barley (in very small amounts - maximum 2% of your grist). Munich is probably one of the best too, and Vienna ...


3

There's no upper limit in terms of how much speciality malt you can actually use and still extract sugar - the limit is more to do with taste. To my mind, in an extract brew, 20% is the maximum amount of caramel/crystal malt that I would use in a recipe, simply because of the amount of residual sweetness left, which is on top of the sweetness left by the ...


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