Living/Working
A typical commute for Glenn Bindley once consisted of frequent trips from his West Vancouver home to his company’s headquarters on Vancouver Island, overseeing Redlen Technologies Inc.’s …
The 15 Best Breweries in San Diego
Craft beer forefathers dish up killer pizzas and hoppy brews at Pizza Port. As one of San Diego’s first craft brewers … inspired coconut IPA (which was released by Stone Brewing after …
5 Locally Brewed Beers Dallas Drinkers Need to Try Right Now
Symbol Red Hazy IPA … craft beer world is that everyone is brewing the same styles of beer. Every brewery has multiple New England IPAs and sours. Everyone is experimenting with lactose. Every …
9 Fresh Hop Beers to Drink This Fall
The collaborative “Hop is My Copilot” hazy IPA is a fresh hop beer, meaning that it’s made with fresh—not dried—hops. Fresh hop beers hold a special place in many brewers’ hearts, since they …
Craft brewers’ new IPA promotes zoo’s sturgeon project
To celebrate the Toledo Zoo’s continuing work to reintroduce state-endangered lake sturgeon to the Maumee River, a local craft brewery will release a specialty brew that will also benefit the zoo’s …
Serrano Pale Ale
Mash at 151°F (66°C) for 60 minutes. Mash out at 170°F (77°C) for 10 minutes.
Boil 90 minutes, adding hops as indicated and adding 3 fresh serrano chilis, sliced in half lengthwise, 5 minutes before end of boil. Rapidly chill wort and transfer to fermenter, leaving chiles behind.
Pitch starter after aerating wort. Dry hop on day 8 and cold crash on day 15. Transfer to keg and carbonate.
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Sleep Now in the Fire Winter Seasonal
The base wort came from one of my homebrew club’s sponsor breweries—Mash Lab in Windsor Colo.—via their amazing brewer Ryan Joy. The high-gravity second runnings came in around 1.080 from a triple-mashed single batch he was kind enough to share.
Mash at 152°F (67°C) for 60 minutes, targeting a mash pH of 5.4. Sparge to hit pre-boil volume appropriate for 90-minute boil. Run off one extra gallon (3.8L) into a second pot or kettle; start a side boil on this pot to transform the wort into a melanoidin-rich malt syrup—without scorching!—and add back to main boil.
Add plenty of oxygen, pitch a large yeast starter, and ferment for the first 3 days at 62°F (17°C). After 3 days, warm fermenter to 68–70°F (20–21°C) for a diacetyl rest. Then rack to a rum barrel to sleep for 6 months or until desired character is achieved.
Meanwhile, prepare two infusions in two Mason jars: one of cassia cinnamon and vodka and another of three scrapped, chopped Madagascar vanilla beans and vodka. Let those jars get happy while the beer ages. Dose your racked beer to taste, about 30 mL each per 5-gallon keg.
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21st Amendment Brewery Hell or High Mango Returns!
(San Francisco, CA) –– The 21st Amendment Brewery releases the autumn seasonal Hell or High Mango nationally to 33 states this month following the summer craze for its beloved Hell or…
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6 Helles Bock Lager Recipes for Homebrewing
It’s time to make some lagers! Check out these 6 examples of helles bock that you can make right at home.
Beer Judge Certification Program (BJCP) style description: A relatively pale, strong, malty German lager beer with a nicely attenuated finish that enhances drinkability. The hop character is generally more apparent than in other bocks.
Looking for more inspiration? Visit our Beer Recipe Library.
Malty Boye Helles Bock
May the Bock Be with You
HBock Helles Bock
Aurora Helles Bock
Weekday Bock (Malt Extract)
Prost Bock
The post 6 Helles Bock Lager Recipes for Homebrewing appeared first on American Homebrewers Association.
Lagerfeuer Smoke Beer
Mash at 144°F (62°C) for 15 minutes and then raise to 152°F (67°C) over the course of 15 minutes. Rest at 152°F (67°C) for 30 minutes. No mash out.
Boil 90 minutes, adding hops as indicated. Chill to 50°F (10°C), oxygenate with 0.5-micron stone for 30 seconds, and pitch yeast.
Ferment 4 weeks at 52°F (11°C). Raise temperature to 60°F (16°C) and hold 48 hours for diacetyl rest. Cool by 2°F (1°C) per day to a lagering temperature of 30°F (–1°C), about 2 weeks.
Rack off yeast and lager 8 weeks at 30°F (–1°C). Rack to a keg and force carbonate to 2.5 vol. (5 g/L) CO2.
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