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Some of you folks have, no doubt, seen the following: To brewe beer. x. quarters malte. lj. quarters wheet ij. quarters ootos xl. ll weight of hoppys. To make lx barrell[es] of sengyll beer It comes from a miscellany written some time before 1520 or so. I first came across it in 1995, and my...

Okay, dusting off my tools, I also dusted off and tweaked my old water calculator. It's an excel spreadsheet that does all the calculations. I don't have web space to host it, but I'd be happy to send it along to anyone who would like to take a look a it. I have no doubt that other such...

Fermentables Pale Ale 14.75 lbs Crystal, 30L 2 lbs Brown 4.25 lbs Sugar dark molasses 1 lb Hops Golding 27 HBU Yeasts Wyeast Scottish Ale (#1597) Wyeast Irish Ale (#1084) Bring 5.25 gallons water to 173°F and add malts quickly. Adjust mash pH to 5.3 if needed. Bring mash to 153°F...

It looks like brewing software has improved since the last time I looked. Used to be that infusion and decoction were the only methods they supported. Is there anything around that supports a "reheat kettle mash" (my made-up term). This is a kettle mash that is periodically reheated, if...

Drowsy Duck Bryan Maloney Style: 15B Robust Porter Recipe Type: Full Mash Ingredients: Fermentables 6.75 lbs Pale Ale Maris Otter, Hugh Baird 12 oz Caramel Malt 30L 2-Row, Breiss 2.25 lbs Brown Malt, Hugh Baird 1.5 lbs Brown Sugar, Dark Typical OG 1.057 Typical FG 1.014 Hops...

I think I may finally be able to put down roots. I used to brew, years ago, when I lived in upstate New York. I had to pull up and move to Indiana for work, brewed a little bit there, and then I had to move to a couple different cities in that state, losing bits and pieces of my setup along...