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July/August 2014
Make single malt and single hop beers. Plus, push style limits like a pro and conquer new brewing ingredients.
In this issue
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mr-wizard
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mr-wizardBottle Bombs
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recipeWicked Weed Brewing Co.’s Reticent Saison clone
Wicked Weed may be best known for its sour and hop-forward beers, but they also brew a wide variety of saisons. Reticent has a complex malt bill to build lots of character underneath the yeast-driven aroma.
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articleHomebrewing in Nicaragua
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articleFruit Beer Brewing Techniques
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articlePut Taps on your Truck
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articleSpecialty IPAs
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recipe
Sucro-licious Belgian
Sugar selection can completely change the impression of a Belgian beer. Some dubbels are little more than Belgian blondes with dark candi syrup instead of pure sucrose. This recipe from Michael Tonsmeire leaves it up to the brewer to decide which sugar-type to determine the final beer’s character.
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recipeDessert Stout
This is the perfect not-too-roasty stout to try out all of your favorite dessert flavor combinations: coconut, coffee, chocolate, jammy fruit, hazelnuts etc.
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projectEtch Your Kettle: Projects
Learn an easy, safe way to add permanent measuring markers on your stainless steel brew kettle.
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recipeWheat IPA
This recipe for Wheat IPA is a web-only recipe from Jamil Zainasheff’s “Style Profile” on specialty IPAs.
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article
Experimental Brewing
The fun of homebrewing means you can brew with whatever you want, whenever you want.
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mr-wizard
Rehydrating Dried Yeast
The Wiz weighs in on whether to rehydrate dry yeast and defuses a bottle explosion problem.