The Beer Cellar

Choconut Brown Porter

Mash at 154° F (68° C) for 50 minutes with 12.5 qt. (11.8 L) of brewing water and mash out at 168° F (76° C). Sparge with 18.3 qt. (17.3 L) brewing water. Boil for 60 minutes, adding hops at…

How to Brew

Tuesday Beer Trivia: British Hops

Test yourself the evolution of British hops in this week's Tuesday Beer Trivia. Hops bred in the UK environment have characteristic flavors that are different than those of hops grown elsewhere. After you take the Beer Trivia quiz below, scroll down to…

Recipes

Joe Gillian’s Red

Mash grains at 150°F (66°C) for 90 minutes. Primary Fermentation: 7 days at 68°F (20°C) in glass. Secondary Fermentation: 7 days at 65°F (18°C) in glass.

How to Brew

5 Facts on Brewer’s Yeast from White Labs

Erik Fowler, Education & Engagement Curator at White Labs, who shares five interesting facts you might not have known about the beer ingredient that brings wort to life: yeast!

How to Brew

Whirlpooling Makes a World of Difference

Whirpooling is an easy process to include in your brew day that can greatly impact your beers. If you have a spoon, you can whirlpool! The Benefits of Whirlpooling Quicker Chilling: The…

Recipes

Überbrew White Noise American Wheat Ale

Single infusion mash at 149° F (65° C). Conduct a 90 minute boil, following the hop addition schedule as listed in the ingredients.

Recipes

Danado de Bom Oatmeal Stout (Damn Good Oatmeal Stout)

A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (53°C) for 30 minutes. Add 5.5 quarts (5.2 L)…