Author: K. Florian Klemp

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  California Common

  January 1, 2011 - K. Florian Klemp 5 gallons OG: 1.055 Bitterness: 35 IBU Yeast: Wyeast 2112 or White Labs WLP810 Extract Recipe Steeping grain: 1.0 pound caramel 40 or Caramunich II malt Extract: 6.6 pounds light DME (Munich malt extract can be substituted for up to 1/3 of the light DME). Hops 9.0 Alpha Acid Units American Northern Brewer in full-wort... View Article
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  Classic American Pilsner

  January 1, 2011 - K. Florian Klemp 5 gallons OG: 1.050 Bitterness: 35 IBU Yeast: Wyeast 2042 or 2278, or White Labs WLP830 or WLP840 All-Grain Recipe 2.0 pounds flaked maize or corn grits 3.5 pounds each American six- and two-row 0.5 pounds Carapils or caramel 10ºL Hops 9.0 Alpha Acid Units Cluster hops, 60 minutes 1 oz Cluster hops, 15 minutes... View Article
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  Brewing Instructions - Full Pints - Recipes

  Born in America: Indigenous Hybrid Beers

  January 1, 2011 - K. Florian Klemp Brewing Our Own American microbrewers have done more than their share in the past 30 years to enrich and enliven the brewing tapestry. They have reintroduced literally all of the traditional styles, put a unique Yankee twist on some of them and even invented a few of their own.
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  Full Pints - Stylistically Speaking

  Smoked Beer

  January 1, 2011 - K. Florian Klemp Newcomers are often surprised that smoked beers even exist, but beer made with smoked malts are one of our most tangible link to the 18th century and before. At one time, most beers made with kilned malt had a smoky tinge, and maltsters strove to eliminate it. The exception is a handful of brewers in... View Article
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  Full Pints - Stylistically Speaking

  Plain Porter

  November 1, 2010 - K. Florian Klemp Porter doesn’t have the fame of stout, the thunderous hops of IPA or the quirk of barrel aging, but once upon a time, it boasted all three. Largely relegated to ordinary status, porter was designed as a populist brew in London.
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  Three for the Holidays

  November 1, 2010 - K. Florian Klemp American Spiced Amber 5 gallons, OG 1.070 Steep 1# Caramunich®II, 0.5# Carapils®, 2 oz roasted barley Add 7# light DME to steeping liquor Bittering hops: 9 AAU Perle hops (35 IBU) Aroma hops: Cascade, 0.5 to 1.0 oz 10 minutes before knockout Add 1# orange blossom honey, 1 oz fresh grated ginger, 1 tablespoon fresh... View Article
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  Brewing Instructions - Full Pints - Recipes

  Holiday Brews

  November 1, 2010 - K. Florian Klemp As the season turns, so does the weather, and of course, so do our beer preferences. For some, wintry brewery offerings make the long, cold months tolerable. Brewers design them as a means to capture the season with a warming and more formidable character, or with a bit of panache to pair with the fare... View Article
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  Full Pints - Stylistically Speaking

  Pilsner

  September 1, 2010 - K. Florian Klemp The term “pilsner” is attached to many pale lagers worldwide, some of which are worthy imitators of the Bohemian original at best, or pale imposters at worst. The clear-cut roots of pilsner are in Bohemia, a phenomenal convergence of science, imported brewing talent and ideal ingredients. The success of pilsner is extraordinary and by far... View Article
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  Brewing Instructions - Recipes - Sidebars

  Three to Try

  September 1, 2010 - K. Florian Klemp Classic American Pilsner 5 gallons, OG 1.055 ½ # carapils 2.5 # yellow corn grits 5 # American 2-row malt 3 # American 6-row malt 1 # rice hulls Cook the corn grits with 3 gallons of water for 20 minutes, then cool to 150° F Add to mash tun containing malted barely, also at... View Article