Zecks Panther Dunkles Bock

Chad on October 16, 2023

Mash all grains except Carafa III: Protein rest at 127°F (53°C) for 20 min., then raise to 154°F (68°C) for 60 min. Remove a third of thick mash to a second vessel and perform a decoction. While decoction is coming to temperature, add the Carafa III to the main mash. After a 15- to 20-minute decoction, add that back to the main mash and proceed to 169°F (76°C) for mashout. Proceed with a 75-minute boil, adding additions as above. Cool and transfer to fermentation vessel. Oxygenate for 1 minute, then pitch yeast at 51°F (11°C). Keep at 51°F for 3 days, then slowly ramp up temperature by 1°F every 12 hours until reaching 65°F (18°C). Perform a forced diacetyl test. At that point, slowly decrease temperature by 1°F every 12 hours until reaching approximately 40°F (4°C). Dump yeast if possible, and then transfer to a CO2-purged keg along with finings if desired. Allow to bulk age for at least 6 weeks at 40°F (4°C), then enjoy!

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2023 National Homebrew Competition Gold Medal Recipes

Chad on October 16, 2023

The gold medal-winning homebrew recipes from the 2023 National Homebrew Competition (NHC) are now available online! Browse through the winners from each of the 40 beer, mead, and cider categories.

For even more world-class homebrew recipes, access a selection of bronze/silver recipes from NHC 2023 as well as an archive of past medal-winning recipes in the Beer Recipes Library.

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Karl Strauss Brewing Finishes 2023 Collab Series with Harland Beer

Chad on October 14, 2023

Karl Strauss Brewing Finishes 2023 Collab Series with Harland Beer

Brisky Business Cold IPA 2

(SAN DIEGO, CA) – Karl Strauss Brewing Company, San Diego’s longest continuously operating post-Prohibition brewing company, today proudly unveils the grand finale of its much-anticipated 2023 Collaboration Series. In a creative partnership that celebrates […]

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Baltischer Baltic Porter

Chad on October 14, 2023

Mash in at 145°F (63°C) for 20 min. Homogenize the mash and pull 33% for decoction. Boil decoction 15 min. and return to mash to raise temperature to 152°F (67°C). Hold 20 min. Homogenize mash and pull 33% for decoction. Boil decoction 15 min. and return to mash to raise temperature to 158°F (71°C). Hold 20 min. or, optionally, slowly raise mash temperature to mash-out. Boil 90 min. (no protein coagulators used). Chill to 48°F (9°C), pitch yeast, and ferment at 52°F (11°C). To naturally carbonate, spund the fermenter at 1.020 SG with spunding valve set to 14 psi (1 bar). Once FG is reached, wait a few extra days, drop yeast, then chill to 28°F (–2°C) for 4 weeks. Transfer to serving vessel, age cold for 5 years, profit.

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Rainforest Dark

Chad on October 14, 2023

Use carbon-filtered Savannah municipal water from Floridan aquifer. Mash at 152°F (67°C) for approximately 60 min. (I sparged too cold, at 125°F (52°C) and did not get good extraction. Suggest warmer sparge.) Ferment at 65°F (18°C). Grind cocoa nibs in coffee grinder and sterilize with ethanol prior to addition. Soak vanilla beans overnight in ethanol to enhance flavor extraction. If is not sweet enough after secondary, add another 8 oz. (227 g) lactose. (Note that ethanol can be any spirit of your choice.)

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Pumpkin Pie Ale

Chad on October 14, 2023

This recipe is intended to be “pumpkin pie in a glass.” The combination of malts provides the sweet, crackery crust; butternut squash provides more “pumpkin” flavor in beer than canned or even fresh pumpkin; the spices give classic pumpkin-pie flavor; and lactose and vanilla supply body, subtle sweetness, and the perception of the whipped cream on top. Cube and roast 5 lb. (2.27 kg) butternut squash sprinkled with a few tablespoons of brown sugar at 350°F (176.7°C) until caramelized and soft, about 1 hour.

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