Tuesday Beer Trivia: Brewing Local
Tuesday Beer Trivia: Brewing Local
Test your knowledge of Stan Hieronymus' new book Brewing Local in this week's Tuesday Beer Trivia quiz.
How to Build a Wooden 6-Pack Holder
Dirk Diggler New England Pale Ale
Dirk Diggler New England Pale Ale
Mash at 150° F (66° C) for 60 minutes. Mash out at 170° F (77° C) and collect at least 7.5 gallons (28.4 L) of wort, much of which will be lost to hops absorption. Bring wort to a boil…
Ryan’s Schwarzbier
Ryan’s Schwarzbier
Treat brewing water with 1.7 g gypsum and 1.7 g calcium chloride, both in the mash and in the kettle. Single infusion mash at 152° F (67° C) for 60 minutes. 60 minute boil. When fermentation is almost finished, raise…
“Dream Steam” California Common
“Dream Steam” California Common
Mash at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. Primary Fermentation: 12 days at 62° F (17° C) Secondary Fermentation: 23 days at 55° F (13° C) Carbonate to…
“Buckwheat Buffalo” Traditional Mead
“Buckwheat Buffalo” Traditional Mead
Ferment 120 days at 63° F (17° C).
Heather’s Perry
Heather’s Perry
Start with 6 gallons of fresh Bartlett pear cider and adjust acidity to 0.6% with malic acid. Sulfite with a 10% solution of potassium metabisulfite to 50 ppm and allow to rest overnight. Prepare 6 grams of Lalvin DV-10 with…
“Holy Cacao” Specialty Mead
“Holy Cacao” Specialty Mead
Combine honey and yeast nutrient with enough water to achieve 4 gallons (15.14 L) of must and ferment with 71B and chardonnay yeast. Rack off 2 gallons (7.6 L) to a secondary fermenter and add cacao nibs, cocoa powder, and…
“Limey Bastard” Melomel
“Limey Bastard” Melomel
Primary Fermentation: 1 month at 68-71° F (20-22° C) Secondary Fermentation: 1 month at 68-71° F (20-22° C) Tertiary Fermentation: 1 month at 68-71° F (20-22° C) Ferment approximately 1 month. Rack to secondary and add key lime juice. After 1 more month, add the zest…
“Westside Sweet Heat” Specialty Cider
“Westside Sweet Heat” Specialty Cider
The final cider is a blend of two ciders: 2 parts Golden Russet to 1 part Heirloom Blend. Both ciders are treated the same: sulfite according to the pH, ferment with Premier Cuvée wine yeast, and add Fermax nutrients along…
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