recipe

Hey all, this is my first post, i’ve been brewing about a year so have lurked here for a good bit already though! This is a recipe I figured out from reading about other people’s pineapple experience, I intend to start soon but wanted to get opinions on it beforehand in case any of y’all have...

Hi I want to get some more experience with brewing IPA's and was wondering if anyone got some recommendations for IPA recipes. So far i have only tried out a Two-hearted clone which turned out fine, but i would like to try something "hoppier" Allgrain BIAB brewer Cheers

Link: Homebrewing a Summer “Leftover” Ale II About once a year I take stock of all of the left over ingredients I have from the beers that I’ve been making and try to put together a nice simple summer ale. This beer is always different and forces me to try and be creative and to try...

Link: Homebrewing a Berliner Weisse Sour I’ve been homebrewing for a little over 2 years now and I figured it was finally time to attempt my first sour beer! After searching the web for a good recipe I ended up just taking what I thought made sense from a few different ones and putting together...

Link: Homebrewing an OBK Hefeweizen Even though it’s not quite the fall just yet, I was in the mood to have a nice easily drinkable wheat beer at the ready and so I brewed up a Hefeweizen based on a recipe from Ontario Beer Kegs.

Hello Guys, First I would like to thank you guys, I am learning a lot from the forum. You are awesome! I have been itching to try a Mango IPA and have mixed a few recipes I found online here and looking for suggestions and tips. This will be my fourth batch so not an expert. Speciality Grains...

I have 3 pounds of pale DME and 1 pound of wheat DME on hand. Is there a crushable summer beer I can make with just this as the base? I dont have any hops, yeast, or special grains so those can be anything. Just trying to use up some extra ingredients. Cheers!

If you love barrel aged beer like I do, you have probably thought about brewing a big beer and adding those wonderful barrel flavors to your beer. Aging your beer on wood will add some complexity to your beer and introduce some great new flavors. Aging in a barrel is the most recognized way to...

It wasn’t that long ago that if you had offered homebrewers and craft beer drinkers a low-impact, low-alcohol beer with approachable flavor, they would have scoffed. Real beer was meant to be big, bold, adventurous, and preferably have a sizable ABV (Alcohol by Volume). Oh, how times have...

One of the beers that made me enter the hobby of brewing was a nice and fluffy Paulaner hefe-eeissbier. It was the first hefeweizen I tasted and I fell in love instantly with the style: phenolic, estery, wheaty, refreshing, bubbly… simply delicious. Since then I tried to brew some examples of...

We’re in the depths of winter and folks might erroneously assume that fresh wine making produce was incontrovertibly thin on the ground. You’re invited to think again. So, with the wine cellar in likely need of substantive input, where does that leave us with several idle months ahead before the...

The original London Porter was a smoked beer which utilized exclusively British Brown malt, smoked over Hornbeam. There was until fairly recently a general consensus that it was in its original form a mixture of a ‘mild’ beer (actually a ‘fresh’ or ‘green’ beer) and a ‘stale’ (or mature beer...

Sweet red peppers, or capsicums, have a lovely and unique mild spiciness that lifts any meal, so let’s put it in beer. Firstly, it’s important to know that green peppers are actually immature, so they won’t have developed the full depth of flavor we want. Even though they’re usually a little...

Gruit…what is it? Well for those of you who are unfamiliar with this term, it represents an entire forgotten past of brewing. For thousands of years humans have been brewing with whatever they could get their hands on. Before the 14th-16th century that included an extremely wide variety of...

For most homebrewers, the process begins and ends in their brewing area, and whatever goes into their beer comes from their friendly neighborhood homebrew supply shop or their favorite online retailer. While there is nothing wrong with that-- it’s a system that serves countless happy homebrewers...

So often we’ve tasted beers that have been over powered by the one ingredient that ends up giving it the hollow single identity so advertised on the label. Whether it is a label illustrating a personified ninja blackberry performing a front snap kick to a pint glass, or strawberry that has been...

In my evolution as a brewer, the most difficult thing for me to learn has been how to design a solid recipe. It is an ongoing process and probably will be for the rest of my life. The struggle came from a desire to create brews that I could truly call my own, while not really having enough...

1. How did you start brewing? I've been a beer "nerd" and owned a kegerator for many years before I started brewing. I remember one night looking up the reviews on a beer I had purchased at my local bottle store and stumbled across a recipe for this beer on line. It was like a light when off in...

1. Do: Sanitize Everything Ok perhaps that's an exaggeration (http://hyperboleandahalf.blogspot.com/2010/06/this-is-why-ill-never-be-adult.html) Sanitization is one of the most crucial parts of brewing a healthy beer. At best, an infection will cause some "interesting" sour flavors, and at...

As the Fall season approaches here in the Northeastern United States it brings with it the shorter days and cooler temperatures that signal the end of summer. In a few weeks the leaves of the deciduous trees in my neighborhood will start to change color. The same green leaves that provided...