Summer Saison 5 gallons, OG 1050 ¾ lb dextrine malt for steeping 6 lb extra light dried malt extract 1 oz East Kent Goldings hops, 60 minutes 1 oz Styrian Goldings hops, 25 minutes 1 oz Saaz hops, 5 minutes Optional: Add ¼ oz fresh ground white peppercorn and ¼ oz fresh ground coriander, and... View Article
Warm weather presents something of a dilemma for brewers, as yeast is wont to misbehave under high temperatures. Rather than letting the brewhouse lie fallow, use this period to brew saison, the seasonal, quirky farmhouse brew of Wallonia in southern Belgium. Modern saison differs from its historical counterparts in some ways, and with regard to... View Article
OB Wit This is a classic witbier recipe, augmented with orange blossom honey. OB honey is ripe with citrus and floral notes. It is a perfect replacement for bitter orange peel, a complement for coriander, and a balancing act for the tartness of the yeast and wheat. Extract: Create 3.5 gallons of wort with 3.3#... View Article
Said to be at least 9,000 years old, mead is considered our most ancient intentionally fermented beverage. The uninitiated assume that today’s mead is heavy and cloyingly sweet, a surprisingly prevalent misconception. To be sure, mead can be made sweet, but honey as a medium allows for a vast number of interpretations, the majority of... View Article
5 gallons OG 1.060 0.5# Black Patent malt 0.5# CaraAroma malt 1# CaraMunich malt 3# Weyermann rauchmalz 7# Pale ale malt Mash at 150° F for one hour 7.5 AAU East Kent Goldings for bittering 1.0 oz East Kent Goldings for aroma Ferment with London or American ale yeast For extract brewing, mash the rauchmalz... View Article
5 gallons OG 1.060 6# Weyermann rauchmalz 6# Munich malt 0.5# CaraMunich of your choice is optional for depth and color Mash at 152° F for one hour 6.5 AAU Tetnanger or Hallertauer hops for bittering 0.5 oz Tetnanger or Hallertauer hops for aroma Ferment at standard lagerbier conditions with German lager yeast. For extract... View Article
Thoughts of a crackling fire, a smoky slab of salmon, and glass of smoked porter are sure to stir primal reflection as the permeation of smoke melds food and ambiance. Smoked brews are not particularly common, but are easily crafted. Some styles fairly beg for a dose of smoke as a complement to toasty or... View Article
All-grain five gallon recipe 1 pound flaked oats 8 pound pale ale or American two-row malt 0.5 pound cara.5munich II or crystal 40 lovibond malt 0.75 pound roasted barley or carafa III 2 ounces dark Dutch-processed cocoa powder Mash at 152° F for one hour 6 AAU Kent Goldings or Willamette for bittering 1 ounce... View Article
(compliments of foodnetwork.com) Dissolve 3 cups of sugar in 1½ cups of water, then whisk in 1½ cups dark Dutch-processed cocoa, 1 tbsp vanilla extract, ¼ tsp salt, and 2 tbsp corn syrup until smooth. Heat and reduce until slightly thickened, cool and store in the refrigerator.
