Mastering Malt
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Zymurgy

Mastering Malt

Originally published in the May/June 2011 issue of Zymurgy magazine. [Editor's Note: The following is an excerpt from Brewing Better Beer, recently released from Brewers Publications] Just as a chef must understand the products he or she works with in order…

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Eisbock
eisbockROW

Recipes

Eisbock

Using a single decoction, calculate the amount of the mash that will need to be heated with a mash in at 122 °F (50 °C). After 10 minutes, transfer the calculated amount of the mash to…

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Framboise
framboisMAIN

Recipes

Framboise

Brewer's Specifics The hops were a mixture of home grown Mount Hood and Cascade aged in the attic for two or three years. Boil for 90 minutes. After boiling, allow to cool overnight in open container. Pitch with dregs from…

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American Pale Ale
American Pale Ale

Recipes

American Pale Ale

American pale ale is a wide category. It is normally golden to copper in color, contains a low to sometimes medium malt characteristic and a high hop bitterness. American Pale ales are easy and fun, and are good to be brewed all year round. The American Ale category in the National Homebrew Competition (NHC) is one of the most entered categories in the competition. In 2008, this category had 430 entries, in 2009 there were 364, and in both years, Richard McLain of Highlands Ranch, Colorado won the Gold medal with his recipes. This is the recipe from the 2008 NHC. Need we say more? The American pale ale category has a somewhat broad ranging description; the style is normally golden to copper in color, contains a low to sometimes medium malt characteristic and a high hop bitterness. Use your citrusy and spicy American hops to flavor the brew and enjoy! American Pale ales are easy and fun, and are good to brew all year round.


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