December 2015

recipe

Wheatwine

By Gordon Strong

Gordon Strong provides readers with a recipe for a wheatwine. “Stan Hieronymus writes in Brewing with Wheat that wheatwine has its origins in modern American craft brewing, but that it was not intentional. A happy accident produced a higher gravity American wheat ale. The first modern commercial version is credited to Rubicon Brewing Company (Sacramento, California) in 1988, but many breweries now produce it as a limited edition winter release. Some examples are vintage-dated and oak-aged, suggesting they likely will continue to improve with age.”

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Not-Quite-Amber Waves of Grain

By Josh Weikert

The American wheats I’ve been tasting at competitions lately take the best of American pale ale, add some nice low-Lovibond character maltiness and wheat, and back off the IBUs so you can actually appreciate the flavors. This one was a silver medal winner at the Philly Homebrew Cup.

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Summer Cellar BdG

By Josh Weikert

Biére de Garde’s are a remarkably flexible beer that can be brewed as a pale, amber, or brown, depending on your preferences, pairings, or the season of service. This recipe aims right down the middle in terms of the style and its color/flavor options, and is a gold-medal-winning amber Bière de Garde (at the 2012 BUZZ Off, hosted by the BUZZ Homebrew Club in West Chester, Pennsylvania).

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Grantham Mild

By Josh Weikert

The best thing about brewing a mild is that you get to dial up pretty much all of your favorite malt flavors, in whatever ratio you’d like, in a session-strength beer – and all you need to do is back out the black barley and sub in a bunch of fun character malts. You can still have a touch of roast in there (if you want), but you also get biscuit, toffee, nut, molasses, toast, plum, raisin . . . you get the picture.

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Designing Bottle Labels

By Dawson Raspuzzi

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Dirty Hands Brewing Co.’s Liberty Ship Stout clone

By Marc Martin

This beer has a nice bittersweet chocolate and coffee profile, with just enough hop presence to offset any cloying sweetness. Unfortunately Dirty Hands Brewing closed their doors in 2016, but their legacy can live on.

project

Keep Your Mash Tun Insulated

By James Gilbert

An insulating jacket for a brew pot, which can be easily removed when it’s time to start the boil. Lose less than 4 °F (2 °C) per hour when mashing. It’s perfect for single-vessel brew-in-a-bag setups or can even be used for a standalone mash tun or hot liquor tank.

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Firestone Walker Brewing Co.’s Velvet Merlin clone

By Dave Louw

This seasonal oatmeal stout is named in honor of Firestone Walker’s Brewmaster Matt “Merlin” Brynildson, who earned the nickname because of his magical ability to rack up top honors at prestigious beer competitions. This is a rich beer, with dark chocolate and roasted coffee flavors. It boasts a truly creamy mouthfeel and dry finish.

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Firestone Walker Brewing Co.’s Pivo Pils clone

By Dave Louw

When Old World Pilsner goes US West Coast, the result is Pivo Hoppy Pils. Brewed with classic influences from Germany and the Czech Republic, Pivo is then dry hopped to pump up the floral, spicy, herbal, and lemongrass aromatics in German Saphir hops.

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Firestone Walker Brewing Company: Wookey Jack clone

By Dave Louw

This black rye IPA from Firestone Walker’s Proprietor’s Reserve Series was recently retired from the Firestone Walker regular lineup, so you’ll definitely want to brew your own!

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Firestone Walker Brewing Company: Union Jack clone

By Dave Louw

According to Firestone Walker’s Brewing Co.’s website “This aggressively hopped West Coast IPA showcases stunning pineapple, citrus and piney aromas along with exceptional dry hop flavors of grapefruit and tangerine. This intense brew finds its balance in hone-like pale malt sweetness. The name Union Jack is a nod to the colonial origins of the IPA style, and to the British expatriate who co­‐founded our brewery.”

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Neshaminy Creek Brewing Company: Neshaminator Wheat Bock clone

By Josh Weikert

A traditional German wheat bock with a twist. Breaking from tradition, Neshaminy Creek adds orange blossom honey to add orange background notes.

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If You Like This Beer Style, Try Brewing That Beer Style

By Josh Weikert

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Firestone Walker Award-Winning Brewing Tips & Clone Recipes

By Dave Louw

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Pairing Food by Beer Style

By Julia Herz and Gwen Conley

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Adding Herbs and Spices to your Beers

By Jon Stika

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Wheatwine

By Gordon Strong

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Perfect Priming & Kettle Souring: Mr. Wizard

By Ashton Lewis

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Brewing Wheat IPA: Tips from the Pros

By Dawson Raspuzzi

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Brewing with Hemp Seeds

By William Gardner

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Dirty Hands Brewing Company’s Liberty Ship Stout: Replicator

By Marc Martin

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Evaluating Hop Oil Content

By Michael Tonsmeire

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Techniques for Brewing Age-Worthy Beers

By Terry Foster

mr-wizard

Bottle Priming

By Ashton Lewis

The Wizard fields questions on priming cold-crashed beers and the technique of kettle souring.

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Figuring Out Off-Flavors

By Rick Blankemeier

Stone Brewing Co.’s Quality Assurance Supervisor discusses how to set up a proper off flavors panel at home.

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Be Cool to Your Brew School

By Glenn BurnSilver

If you’ve ever considered becoming a pro brewer, there’s never been a better time to attend a formal brewing education program.

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Devil’s Tongue Imperial Stout (Habanero)

By John Rathmell

An exclusive byo.com web bonus recipe John Rathmell took first place in the Spice, Herb, or Vegetable Beer category with Devil’s Tongue Imperial Stout at the 2014 Big Beers, Belgians and Barleywines Festival in Vail, Colorado. John has brewed over 500 batches of beer and operates a small hops farm near Ann Arbor, Michigan. John describes his beer this way. “This is a Russian imperial stout with habanero peppers added. It is based on an imperial stout recipe that I’ve been successfully brewing for nearly 15 years. It’s rich, thick, and sweet, as any good imperial stout should be, with a lot of bittering hops to help balance it out”.

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Madison Brewing Co.’s BURNT clone

By William Gardner

Toasted hemp seeds, infused into this American brown ale, provides a unique nutty character. The hops balance the malt characters nicely. Recipe provided by the head brewer at this Bennington, Vermont based brewpub.