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.
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
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
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
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
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.
Below is a generic recipe that can be used to experiment with yeast strains. Simple alterations of hop and yeast varieties will alter the base beer dramatically. Specs for 5 gallons, OG 1050, 30 IBU, Amber All-grain recipe: 7.5# American two-row or English pale ale malt 2.0# German Munich malt 0.5# 40 L crystal malt... View Article
After 24 years of homebrewing, I am still mesmerized by the hypnotic churning and billowing suds of fermenting wort as it is metamorphosed into beer by the humble fungus, yeast. More than a mere catalyst, yeast can exert the most influence of any ingredient.
American Stout (extract) 5 gallons, OG 1.065, 50 IBU 6 pounds light DME 2 pounds Munich malt extract Steeping grains: 0.5 pound black patent malt 0.5 pound roasted barley 0.5 pound 60° L crystal malt 10 AAU Perle hops (60 min) 1 ounce Cascade hops (15 min) 1.5 ounces Cascade hops (0 min) Ferment with... View Article
