Author: K. Florian Klemp

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  Brewing Instructions - Full Pints

  Bottoms Up

  September 1, 2011 - K. Florian Klemp Our beloved porter has seen it all. It went from the rough-hewn, smoky seminal macrobrew in early 18th-century England, to the first truly international beer in the 19th century, to near extinction in the 1970s, all in a span of 250 years. It was thankfully resurrected by CAMRA and American microbrewers in the 1970s.
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  Brewing Instructions - Sidebars

  Baltic Bliss

  September 1, 2011 - K. Florian Klemp OG 1.075, ABV 7.0%, 35 IBU, deep chestnut color Extract Recipe 8# Dried Malt Extract (combination of Munich or amber, and light) Steep: 1# crystal 80 malt, 5 oz Carafa I, 5 oz chocolate malt Mini-mash Recipe 5# Munich or amber, and light DME Mash: 5# Munich malt, 12 oz Caramunich III, 5 oz Carafa... View Article
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  Full Pints - Stylistically Speaking

  Bitter Ale

  September 1, 2011 - K. Florian Klemp If one were asked to name the definitive American craft beer style, they would pick pale ale. Ask a Brit the same question, and their retort would be bitter, dispensed from a cask.
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  Brewing Instructions - Sidebars

  Weizenbock

  July 1, 2011 - K. Florian Klemp 5 gallons, OG 1.075-1.080, IBU = 15-20 Steep 0.5 lb Caramunich III and 0.25 lb Aromatic malt for 20 minutes, then add 6 lb dried wheat malt extract and 3 lb Munich or amber malt extract. 6 AAU Tettnanger or Halletauer hops, 60 minute boil Ferment with your choice of dry or liquid Bavarian wheat... View Article
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  Brewing Instructions - Sidebars

  Dunkelweizen

  July 1, 2011 - K. Florian Klemp 5 gallons, OG 1.050-1.055, IBU = 15-20 Steep 0.5 lb Caramunich III or Crystal 60 L malt for 20 minutes, and then add 4 lbs wheat malt extract and 2 lbs Munich or amber malt extract 4 AAU Tettnanger or Halletauer hops, 60 minute boil Ferment with your choice of dry or liquid Bavarian wheat... View Article
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  Brewing Instructions - Sidebars

  Hefeweizen

  July 1, 2011 - K. Florian Klemp 5 gallons, OG 1.045-1.050, IBU = 15-20 6 lbs wheat malt extract, 50% to 65% wheat 4 AAU Tettnanger or Halletauer hops, 60 minute boil Ferment with your choice of dry or liquid Bavarian wheat yeast For all grain, mash 6 lbs wheat malt and 4 lbs pilsner malt at 150° F for one hour,... View Article
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  Brewing Instructions - Full Pints

  Wheat Beer

  July 1, 2011 - K. Florian Klemp What a great time to be a brewer. From progressive and avant-garde beers to the authentic, Old-World stalwarts, we can savor them all. And in many ways, we can thank the homebrewers, whose ranks nourished, inspired and galvanized the microbrewery movement and continue to do so today.
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  Full Pints - Stylistically Speaking

  Munich Helles

  July 1, 2011 - K. Florian Klemp No region is more known for its beer than Bavaria. With summery weissbier and pilsner, autumnal Märzen and bocks for winter and spring, Bavaria has a brew for every season. But it’s the golden lager known as Munich helles that serves as the most popular and common beer.
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  Book Reviews - Full Pints

  Clone Brews: Recipes for 200 Commercial Beers

  July 1, 2011 - K. Florian Klemp Homebrewing is full of challenges, and zeroing in on a style or even a specific beer may be among the stickiest. But why even “clone” a brew at all?