Last Day to Pre-Order Book

DSCN3853Today is the last day to pre-order my new book, Home Brew Recipe Bible.  The pre-order price at both Amazon and Barnes and Noble is roughly 10 bucks off the cover price — just $14.52. Tomorrow, September 20th, the book will be officially released and (I presume) the price will go up. Thanks to everyone who has already pre-ordered. Some details of the book are given here.

Managing Tannins as a Beer Character (Part II of II)

375px-Tannic_acid.svgAs mentioned in the first part of this article, there are a few beers that might benefit from just a hint of astringency. Usually, the slight puckering sensation will offset or complement another character in the beer. (And, of course, we all know that noticeable astringency in most beers is going to be unwanted.) There are a couple ways you can get just a hint of astringency in your beer, if you want it.

Tannins are water soluble. They are more soluble in high pH solutions than low. And, like most water soluble molecules, they are more soluble in hot water than cold. Let’s first review what happens when you use continuous sparging with 170 °F (77 °C) water. In other words, if you sparge in the normal way meant to minimize tannin extraction. [Read more…]

Managing Tannins as a Beer Character (Part I of II)

375px-Tannic_acid.svg

Tannic acid, the molecule that gives its name to the class of polyphenols called tannins.

Tannins are a class of molecules found in plants. At high doses, tannins are unpalatable to animals (including humans) and are most highly concentrated in the parts of plants that need the most protection. Some types of tannins are found in barley seed, and hence are present in malt. Other tannins are found in hops. A small amount of tannins are extracted in the mash and in the boil. Some react with proteins and drop out of the brewing stream, but some do carry over into finished beer — and brewing scientists have found that a beer completely devoid of tannins does not taste right. However, as all brewers know, an excess of tannins leads to a harsh astringency that is unpleasant. So, most brewers strive to minimize the amount of tannins extracted in their beers. [Read more…]

Fruit IPAs (II: How to Brew a Fruit IPA)

DSCN3793Brewing a fruit IPA is no more difficult than brewing any fruit beer. The most popular fruit IPAs use fruits that either accentuate the citrus character of their hops (grapefruit IPA, blood orange IPA) or the tropical character in hops (mango IPA, pineapple IPA). See below for a list of hops with these characters. The best examples of fruit IPAs have enough fruit character that you can tell it’s not an ordinary IPA, but not so much that the underlying beer is totally obscured. As such, you really don’t need to alter your IPA recipe to accommodate the fruit — just decide how intense you want the fruit flavor and add that to the recipe. [Read more…]

Fruit IPAs: The Bitter Fruit (I: General) 

DSCN3793In the beginning, there was IPA. And it was good. It even had a cool story to go along with it. It was brewed extra hoppy to survive the long sea voyage to reach British troops in India. And beer geeks looked on their extra hoppy (and slightly stronger) pale ale, and their fun story that went with it, and they were pleased. You could enjoy a nice hoppy beer now and then, and there were other styles of beer on the shelf when you were in the mood for something else. Then came . . . you know, everything that followed.  [Read more…]

Session Rye ESB and Porter

My name is James, my favorite color is green, and my quest is to create tasty, satisfying, low gravity beers using rye as a base ingredient. The latest stops on my quest included the British styles of Extra Special Bitter (ESB) and Porter.

Brew in a Bag is a must for recipes heavy in rye.

Brew in a Bag is a must for recipes heavy in rye.

Let me start with this disclaimer: If you are offended by deviating from traditional style guidelines, read no further. However, if you enjoy hacking recipes and charting undiscovered territory, clop your coconut shells and come along. (No more Monty Python references.  I promise.)

As I have discussed in previous recipes, such as my “Rye Wit” and “100% Rye Pale Ale,” we can take advantage of the gloppiness of rye wort to create tasty low gravity beers that maintain substantial mouthfeel. Too much rye can give you a beer with the consistency of Vick’s Formula 44D, but if you pull back on the reins (notice my restraint in not adding a “Patsy” reference here) and add half as much, you get a more “normal” tasting beer with half the alcohol. [Read more…]

Easy Water Treatment Guide

Screen Shot 2016-05-24 at 3.51.03 PMRecently, I posted four simple water guides. They described a simple way to make up your brewing water (brewing liquor) for pale, amber, brown, and black beers. Each gave a recipe for adding minerals to 5.0 gallons (19 L) of distilled water to make water suitable for beers in the appropriate color range. Three of the four guides were based on starting with 100 ppm calcium ions (Ca2+) in your water; the fourth started with a base of 75 ppm.

There’s nothing magical about 100 ppm Ca2+, however. It is a middle value in the range of useful calcium levels in beer, often given as 50–200 ppm. Calcium has a variety of benefits in the mash, and brewing liquor in this range should supply a sufficient amount. If you are making your brewing liquor from distilled water, the more calcium you add, the more carbonates you need to add. Calcium causes a reaction in the mash that releases acids and lowers pH. Carbonates neutralize acid and oppose mash acidification. So, to hit your proper mash pH, you need these two to be (at least somewhat) in balance. With that in mind, I’ve made a five-step guide to making your brewing liquor that allows you to start with 50, 75, 100, or 150 ppm calcium ions. Beers brewed from water containing more overall minerals may taste “minerally” while beers brewed with water containing lower levels of minerals may taste “softer” or “more rounded.”  [Read more…]

Thoughts on Cleaning and Sanitation (I: Airborne Contamination) 

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Wort being chilled with an immersion chiller. The kettle is covered loosely with a lid. Steam from the boil sanitized the lid. I also drape clean T-shirts over the kettle while chilling to prevent airborne microorganisms moving vertically through the crack in the kettle lid.

Recently, I posted an article advocating that brewers think about cleaning and sanitation as a matter of degree rather than a “good enough”/“not good enough” dichoctomy. In this article, I’ll share some ideas to move your cleaning and sanitation practices from “good enough” to just a bit better than that. For the sake of completeness, I’ll cover some familiar ground, but I think there are a couple ideas in here that are not well appreciated in the homebrewing community.  [Read more…]

Rockville Gordon Biersch Collaborative Flemish Red

Mike Tonsmeire, The Mad Fermentationist, is collaborating with the Gordon Biersch Rockville, Maryland, location to produce a blended, barrel-aged Flemish Red, and we got the chance to get a preview sampling.

Mike Tonsmeire and Christian Layke with their barrels

Mike Tonsmeire and Christian Layke with their barrels

One of the best parts of being the producer of Basic Brewing Radio is attending the National Homebrew Conference (Homebrew Con) every year. We typically arrive a day early to take in some of the local beer culture wherever the conference takes us. This year, the get-together landed in Baltimore, and we were thrilled to have Mike show us around his neck of the woods, as he lives in the D.C. area.

Our first stop was a visit to the Gordon Biersch Rockville restaurant and its head brewer, Christian Layke. Christian is a former homebrewer and has been with Gordon Biersch for around eight years. He left a job with a non-profit environmental think tank to work with stainless steel tanks instead. [Read more…]

Brewing Liquor For Pale Beers (0–10 SRM)

Screen Shot 2016-05-24 at 3.51.03 PMFor brewers who want to start treating their water appropriately, but don’t want to wade through the requisite chemistry, here’s the final installment in my series of simple water guides. Today’s post is a straightforward guide to generating brewing liquor for pale beers from 0 to 10 SRM. In practice, of course, it would hard to brew an all-malt beer below 3 SRM. But, I’ll cover the whole range. This includes some pale ales, most wheat ales, Kölsch, Pilsners and other light lagers. You begin with 5.0 gallons (19 L) of distilled water and add minerals to create your brewing liquor. [Read more…]