May/June 2011

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Beers From the Top of the World

By Dave Green

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Portable Draft System

By Forrest Whitesides

Build a single-keg setup in two different sizes to take your finely crafted draft beer on the road.

recipe

Mikkeller’s Beer Geek Breakfast Stout clone

By Dave Green

Beer Geek Breakfast, which adds French press coffee to an oatmeal stout, is the beer that put Mikkeller on the map and was voted number one stout on Ratebeer.com.

recipe

Närke Kulturbryggeri: Tanngnjostr & Tanngrisnir clone

By Dave Green

Berith Karlsson, from Närke Kulturbryggeri, said of this smoked doppelbock spiced with juniper twigs, “being a double bock lager, (it) is named after the two goats pulling the wagon of Thor, the god of thunder.”

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Haandbryggeriet: Norwegian Wood clone

By Dave Green

Jens P. Maudal, Head Brewer at Haandbryggeriet in Drammen, Norway, says, “The recipe is our recreation of a traditional farm ale that was every farm’s regular drinking ale, and a stronger version was normally brewed for the Christmas holiday season.”

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Nøgne Ø – Det Kompromissløse Bryggeri A/S: Imperial Brown Ale clone

By Dave Green

“A dark brown English ale in which classic English malts meet the spicy hoppiness of the New World.”

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Rogue Shakespeare Stout clone

By Jamil Zainasheff By Kristen England

Rogue’s Shakespeare Stout is a classic example of the style. Rogue describes it as, “Ebony in color with a rich creamy head, earthy flavor and a mellow, chocolate finish.”

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Jamil’s American Stout

By Jamil Zainasheff

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Deschutes Brewery’s Obsidian Stout clone

By Jamil Zainasheff

mr-wizard

Should I Condition a Weizenbock?

By Ashton Lewis

I brewed a weizenbock with an OG of 1.070 and transferred it into secondary conditioning where it has been ever since at room temperature. I plan to keg it soon, but I was wondering, should I cold condition it first

mr-wizard

Starch Conversion

By Ashton Lewis

If you achieve less than 100% of a brewer’s possible yield, are there not unconverted starches present in the beer that will cause a haze? Or are all the remaining starches insoluble?

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Gose: A relic returns

By Justin Burnsed

This obscure beer style, which is slightly salty and slightly sour, has been brewed for over 1,000 years.

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American Stout

By Jamil Zainasheff

Dark and roasty, with a healthy amount of hop bitterness, American stouts are as delicious as they are easy to brew.