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7/28/2019 BYO 2010 Vol 16-06 October
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S M O K I N 'S M O K E D BEERS
A D D B O D YTO YOUR BEER
CALCULATING M A S HTEMPERATURE
• •
•
T H ~HOW·TOH O M ~ B R ~ WB ~ ~ RMA
OCTOBER 2 0 1 0 , VOL.16 , N 0 . 6
X C E P T I O N A LR A C T !Expert tips & techniques
Use extract like a proBrew day step-by-step
BUILD A MASH TUN
BREW A SANFRANCISCO TREAT:CALIFORNIA C O M M O N
CHOOSING CO O LTHERMOMETERS
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departments5 Mail
Anni ver sar y bee rs and a ll-grain chee rs.
8 H o m e b r e w NationA kit che n k ege ra to r , u sing LME a nd Th e Re plica t o rclone s Mills tr ea m B re w ing's Schild Brau Amb er.
13 Tips from the ProsTh r ee pro s disc uss m atc hin g y ou r mas h m e th ods to yo ur
ma lt t y pe a nd b eer
s tyle.15 Mr. Wizard
Know w hat cau ses g ushe rs? Th e Wi z do es.
19 Style ProfileTh e bee r st y le Cali fo rni a Co mm o n is t ypified , bu t no tdefi ned , by An cho r St ea m . Le arn how to br ew aco mmon o r un co mm o n co mm o n .
59 TechniquesLea rn h ow to ma nipul a t e mas h t e mp e ra t u res a ndingre die nt se lec tion t o ge t b e t t er body in yo ur b ee r.
63 Advanced BrewingYo u h ave op tio ns w he n cho os ing a t he rm o m et er .
67 Projec tsBuild a m as h t un from a picnic co oler . A c lass ic project .
80 Las t CallM a rr ie d to "Th e M o nk ."
where to find it7 0 Classifieds & Brewer ' s Marke tp lace7 2 R e a d e r Service7 3 H o m e b r e w Suppl ier Direc tory
2 Octob e r 2010 B R EW YOUR OWN
R E C I P E I N D E XHighl a n de r J e di Sc o t c h Al e . . . . . . . . . . . . 8
Mills t rea m Br e wi n g C o 'sS c hild Br a u Am b e r cl o n e . . . . . . . . . . . . . 1 2
Un co m m o n C o m m o n .. . . . . . .. . . . . . . 2 0
R a u c hbier . . . . . . . . . . . . . . . . . . . . . . . . 3 1
M eg a lo d o n Im pe ria l IPA cl o n e . . .. . . . . . 43
Le via th a n Ru ss ia n Im p e ri a l S tout cl on e . . 43
S m a i i iPA . . . . . . . . . . . .. . . . . . . . . . . . 62
B V OR E C IP E
S TA N D A R D IZ A T IO NE x t r a c t e f f ic i e n c y : 65 %(i.e. - 1 p o un d o f 2- ro w malt, w h ic h ha sa p o te ntial e xt rac t va lue o f 1 03 7 in o neg a llo n o f w a te r, would yie ld a wort o f1 .0 2 4. )
E x t r a c t v a lu e sf o r m a l t e x t r a c t :liqu id ma lt ex t rac t(LME) = 1 . 0 3 3 - 1 .0 37dr ie d mal t ex t ra c t (DME) = 1 .0 4 5
P o t e n t ia le x t r a c t f o r g r a i n s :2- row ba se m a lts = 1 .037-1 .0 38wh ea t m a lt = 1 .03 76- row ba se ma lts = 1 .0 35Mun ich m a lt = 1 .0 35Vi e nn a malt = 1 .03 5c rys ta l ma lts = 1 .0 3 3 -1 .0 3 5c h oc o lat e ma lts = 1 .0 3 4d a rk roa s ted gr a ins = 1 .02 4- 1 . 0 2 6fla ked m aize a nd rice = 1 .03 7- 1 .03 8
H o p s :W e ca lc u la te IB Us b as e d o n 25 % ho put iliza tio n fo r a o ne h o u r bo il of h o p pe lle ts a t s pe c ific g ravi ties less th a n 1. 0 5 0.
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etter ®ottle
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Access a wealth of frequently-updated information
Check out the informative sections under theTechnical Tab
The Wash/Sanitize section containshelpful, important tips
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what's happening at ·BYO.COM
10 s teps to be t te rex t rac t brewing
The diffe r
e nce sbetweenex tract an dall-grainbrewing aremore extensive than th e
pres e nce or absence of th e mash . In
fact, extract brewing has its ow n se t ofrules . Check ou t some tips specific toextract brewing .www. byo. com/ component/ resource/article/ I0-1 0-steps-to-better-extractbrewing
Yearly brewery checkupIs it time to give your
br ewery a goodyearly cleaning? Is
all your equipmentin working order?
Take a day of f frombrewing to get your
workspace in shape .www . byo. com/
component/resource/article/1692
Br e w Something N e wRecipes for all different stylesof home bre ws are added to
byo.com every day. Findsomething new to brew bystyle today!www . byo. com/ stories/recipes/recipeindex
Cover Photo: Charles A. Parker
4 October 2010 B R EW Y O U R O W N
EDITORChris Co lby
AR T DIRECTORColeen Jewett Heingartner
ASSOCIATE EDITORBetsy Parks
TECHNICAL EDITOR
Ashton Lewis
INTERNSElizabeth Clare, Jeremy Perkins
CONTRIBUTING WRITERSJon Stika, John Palmer, Marc Martin, Terry Foster,
Glenn BumSilver, l<ristinGrant, Forrest Whitesides, Jamil Zainasheff
CONTRIBUTING ARTISTSShawn Turner, Jim Woodward, Chris Champine
CONTRIBUTING PHOTOGRAPHERSCharles A Parl<er, Les Jorgensen
CANINE ASSOCIATESHeidi, Louie
•PUBLISHERBrad Ring
ASSOCIATE PUBLISHER & ADVERTISING DIRECTORl<iev Rattee
ADVERTISING SALES COORDINATORDave Green
BOOKKEEPERFaith AJberti
SUBSCRIPTION CUSTOMER SERVICE MANAGERUnda Marlowe
NEWSSTAND DIRECTORCarl l<opf
EDITORIAL REVIEW BOARDTomm e Arthur • Port Brewing/Lost Abbey Steve Bade r • Bader Beer and Wine Supply
David Berg • August Schell Brewing Co. John "JB" Brack • Austin HomebrewHorst Dornbusch • Baer Author Greg Doss • Wye,ast Laboratories
Chris Graham • MoreBeer! Bob Hansen • Briess Malt & Ingredients Co.Anita Johnson • Great Fermentations (11\1)John Maier • Rogue Ales Paul Manzo • Homebrew Consultant
Ralph Olson • Hopunion USA Inc. Mitch Steele • Stone Brewing Co.Mark & Tess Szamatulski • Maltose Express John Weerts • Homebrew Consultant
Chris White • Whrte Labs Anne Whyte • Vermont Homebrew Supply David Wills • Freshops
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Brew Your Own (ISS N 1081-826)() is pu blished mon thly except Februaiy, April: June and August !Of $28.00 per year by BattenkillCommunications, 5515 Main Street, Manchester Cen ter, VT 05255; tel: (802) 362-398 1; fax: (802) 362-2377; e-mail: [email protected] postage rate paid at Manchester Center, VT and additional mating offices. Canada Post International Publk:ations MailAgreement No. 40025970. Re turn undeliverable Canadian addresses to Express Messenger International, P.O. Box 25058, London BC,Ontario, Canada N6C6A8. POSllvtASTER: Sand address changes to Brew Your Own, P.O. Box 46912 1, Escondido , CA 92046-9 121.Customer SeNice: FOfsubscrip tion Ofders call 1-800-900-7594. For subscription inquiries or add ress changes, write Brew Your Own, P.O.Box 469 121, Escondido, CA92046-9121. Tel: (800) 900-7594. Fax: (780) 738-4805. Foreign and Canadian orders mus t be payable in U.S.dollars plus postage. The subscrip tion rate to Canada and Mexico is $33; !Ofall other countries the subscrip tion rate is $45.
All contents of Brew Your Own are Copyrigh t © 20 10 by BattenkillCommunk:a tions, unless otherwise noted. Brew Your Own is a regis tered trademark owned by BattenkillComm unications, a Vermont COfPO(ation.UnsoliciTedmanuscripts willnot be re turned, and no responsibilitycan be assumed for such material. All"Letters to the Edrror"should be sent to the edrror at the Vermont officeaddress. All rights inletters sent to Brew Your Own willbe trea ted as unconditionally assigned for publk:ation and copyrigh t purposes and subjec t t o BrewYour Ow n 's unres tricted right to edit. Althoughall reasonable a ttempts are made to ens ure accuracy, the publisher does not assume anyliabilityfor errors or omissions anywhere in the publica tion.
All rigl1ts reserved. Reproduction in part or in who!e withou t written permission is s tric tly prohibited. Printed in the United S ta tes of America.Volume 16, Number 6: Octolber20 10 .
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ma il
PUCKER UPFOR SOUR
FRUIT BEERS
GET COOKING WITH
YOUR HOMEBREW
WHAT'S YOUR YIELD?
["i"'"nfll[" +A SPECIAL BYO.I!J, I!J ANNIVERSARY RECIPE
M ath for a m a s s ive m a lt b ill
I just finished reading th e latest BYO an d I am very interested in brewing th e 15th Anniversary ale (September
20 I0 issue, p. 41). I just have a fe w questions I hope toge t answered before the brew day. Ho w much water wa s
used for th e mash an d sparge? I plug in th e numbers and Igo t roughly 6 .5 gallons. I then should lose about 2 forabsorption with th e large grain bill, leaving me with about4.5. Then I would assume sparge with about 2 .5 to 3 gallons to make a 7 -gallon pr e boil. I just wanted to doublecheck my numbers and compare them to yours .
Also, th e fermentation time wa s vague, about ho w
long did yo u ferment it for? How long from grain to glass?I'd appreciate any feedback.
Ed Cedarvia email
Chris Colby responds: "Glad you re interested in brewing our15th Anniversary Ale. 1 think you '!/like it .
"For the mash, 6 .6- 7 .3 gallons (25 - 28 L) o f brewingliquor will give you a reasonable mash consistency. If youhave any "dead space" in your mash tun (for example , spaceunder a false bottom) ad d that volume o f water to this number. This is a lot o f grain an d water, so be sure your mashtun can hold it all before starting . (You might be able tosquee ze this all in a 40-qt. (38-L) mash tun, but you 'II probably be full to the rim.)
"Two gallons (7. 6 L) is a pretty good estimate o f howmuch wate r you will lose with this grain bill due to theabsorption o f he grains.
"The amount o f sparge water that is required dependson a lot o f actors. The numbers you give wou ld be theabsolute minimum an d do not make any allowances for liquid left over under your false bottom (i f you have one) or intubing. Also , you wpuld need to run the grain bed dry tomake sure that the last bit o f iquid made it into the kettle.
"I would start with your numbers an d ad d in the volumeo f dead space (1[ any) in your system. Also, i f you spargesuch that you always keep a couple inches o f water over thegrain bed, ad d another 4. 5 - 5. 0 gallons (17-19 L) to account
co n t r ib ut o r s
Bob Hansen is th e formerbrewer at th e Water StreetBrewery, in Milwaukee,Wiscons in- an extract-basedbrewpub. Bob joined BriessMalting , of Chilton, Wisconsin,in 2001 an d is no w Manager of
their Technical Services division .In the May-June 2008 issue ofBYO, he wrote the article ,
"Making Malt Extract," detailing th e process ofextract manufacture.
O n page 44 of this issue, he interviews professional brewers wh o use malt extract in their brewi n g - inciuding tw o whose brewhouses are primarilygeared towards extract brewing - an d compiles theiradvice on making th e most of this common ingredient.
Horst Dornbusch wa s born inGermany, but now lives inMassachusetts. He is an international consultant to th e
brewing industry and a prolificwriter , contributing to beer
publications in North America
an d Europe. From 2002
through 2006, he wa s BrewYour Owns "Style Profile"
columnist. Recently, in ou r October 2009 issue, he
wrote about how to "imperialize" German beer styles .In this issue, on page 26, Horst takes a look at on e
of the most interesting styles of beer - rauchbier(smoked b e e r ) - an d explains to readers ho w to brew
this "liquid bacon."
Forrest Whitesides is a graduat e of North Carolina StateUniversity an d lives inHopatcong, Ne w Jersey .Forrest brewed his first batchof homebrew - an Englishbrown ale - in the summer of1995. These days , he is interested in and brews Belgianstyle ales of all sorts .
Forrest ha s contributed many installments ofou r "Projects" column and returns this issue with aclassic p ro j ec t - ho w to build a mash tu n from aninsulated picnic cooler. With a picnic cooler, somecopper tubing an d a hacksaw, you can build a combination mash an d Iauter tu n to get yourself started inall-grain brewing (or scale up your current vessel). He
also walks through an extract brew da y on page 44 .
BYO.COM Oct o b e r 2010 5
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m a il cont.. ..
for the water left behind in the mash tun. I usually calculatethe amount o f sparge water I'll need, and then add 5-10%to that number, just because it's easy to heat a bit o f extrawater and it's a pain 1[it runs out .
"The time it will take to forment this beer depends on anumber o f actors. First and foremost, you need to maketwo healthy yeast starters, each 2-3 qts. ( ~ 2 - 3L)- one
for the Scottish and one for the Belgian yeast strain. Theseare hardworking yeast strains, but you need to pitch anadequate amoun t o f yeast for this beer to forment in a reasonable amount o f ime and to a reasonable final gravity .
"If you've pitched adequately, an d aerated thoroughly,the beer can forment fairly quickly, given the high startinggravity. In my case, formentation took just a bit over twoweeks. Watch the formentation temperature early on anddon't let it get away from you. Towards the end offormentation, letting the temperature rise a bit will help you finishin a reasonable amoun t o f ime.
"I can't give a good estimate o f minimum grain to glass
time . I kegged the beer an d let it sit a month before sampling and it was good at the first sampling. (I find that i fyou run a formentation well, b e e r s - even big beers -tend to condition fairly quickly.)
"Good luck brewing this beer. If you've brewed big alesbefore, everything should go fine. {Ifyou haven't, just read
the Step by Step section carefully. This beer just keeps getting better and better as it ages - I ' l l have to try to remember to save a bottle for BYO's 20th anniversary."
A ll-gra in b re win g is e as yThank you for th e detailed article on all-grain brewing .("From Grain to Glass," July-August 2010.) It ca n bevery intimidating to extract brewers wh o don ' t knowmuch about it . It wa s scary to me until I discovere dDenny Conn's batch sparging method.
I brewed extract beer for five years, bu t for th e lastfive years I've been making all-grain beers of all varieties .My brew day is typically 5 hours, only 2 hours longerthan my extract brew days .
Even though you mention batch sparging in your
article, I think it needs to be reiterated that all-grainbrewing does no t have to be difficult or complicated! Ifextract brewers have any interest in all-grain brewing,please look into it.
I know many of us ar e visual learners, an d to thatend, I made an "Easy All-Grain Brewing" forYouTube.In 6 minutes, I show a typical brew day. I ge t emailsalmost every day thanking me for th e video, saying they
never realized how easy it ca n be. If an y of your readers
might find such a video helpful. I hope they check it out
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6 October 2010 B R EW YOUR O W N
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(no, I don't earn anything by more people watching!)The extra equipment one needs to brew all-grain can
be made fairly easily for low cost (mash tun, wort
chiller). I have instructions on doing that too.Don Osborn
St . Paul, Minnesota
Thanks, Don. A search for "Easy All-Grain " on You Tubebrings up your video as the first result .
And we couldn't agree more -all-grain brewing doesno t have to be intimidating. Most all-grain brewers we 'veever talked to fondly remember their first all-grain brewday. In most cases, something went wrong, as would beexpected when youre just learning the ropes. But, almosteveryone was impressed with how their first all-grain beerturned out. (The process is actually reasonably forgiving.}
There are, o f course, advanced topics in all-grain brewing an d it does take time to get to know your brewing equipment , but the learning curve is actually not that steep .
We also agree abut the equ ipmen t - in fact , check outpage 67 o f his issue for how to build a mash tun .
A ll -gra in bre win g wi t h coo lersI read your article "Brew Your First AII:-Grain Beer ." In
th e article there are pictures of all stainless steel (assum-
ing) kettles. How would you work coolers such asRubberMaid (Northern Brewer has a 2 cooler system)into this process. I'm assuming during th e mash-in. Bu t
wa s hoping to ge t more details about that.
Rich SuraceMason, Ohio
When coolers are used in an all-grain system , they are usually u sed for the mash/ Iauter tun and sometimes the hotliquor tank (HLT} .
A mash tun doe s not have to b e heatable , an d an insulated cooler works well for this . The. only drawback is thatyou cannot perform step mashes by directly heating the vessel. You can add boiling water each step , but you will progressively thin out your mash i f you do . . Some thinning o fthe mash is not a big deal.) The big benefit to a coolerbased mash tun is the insulation.
A cooler can also be used for the ho t liquor tank aswell . Just keep in mind that the water needs to be heatedfirst in a kettle . You will need to know how much the temperature will drop when transfering the water from the kettle to the HLT. Likewise, you will need to have all yoursparge water in the HLT before you start running off hewort. (AlternatelY, you will need to have a separate burneran d pot to heat water in.) @
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BYO.COM Oct o b e r 2010 7
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home brewnation
BREWER PRQ .FILEBrewer: Adam Best
Hometown/State: Cincinnati, Ohio
Years Brewing: Almost five years
Type of brewer: Partial mash an d allgrain, it depends on the recipe
Homebrew Setup: 5-gallon (19-L)capacity . I brew in my basement (aka, ma n
cave). Half of my basement is a home theater; th e other half is where Ibrew . I brew using a 7 -gallon (26-L) electric turkey fryer, 5-gallon (19-L)water cooler an d 6.5-gallon (25-L) stainless steel pot.
Currently fermenting: Highlander Jedi Scotch Ale (recipe at right)
What's on tap/in th e fridge: Jedi Dos Fiesta (Dos Equis clone),Dark Side Duff (Premium American Lager)
How I started brewing: I go t a Mr . Beer kit for a Christmas present
from my parents . From there I go t th e bug to brew more beer in largerbatches . I also wanted to have more control than the malt extracts availablefrom Mr. Beer. I started all non-hopped malt extract and boiled my ow n
hops. I did that for a while then learned about partial mashing in BYO so Iwent out and bought a 2 - g a l l ~ n(7.5-L) cooler. I've stuck with partial mash
ing an d occasionally try my hand at all-grain brewing from time to time.
~b y o . c o mbrew polls .
----- ~ ~ ------------------------------------------------------------------------. 7 Have you ever considered going
to brewing school?
Maybe someday 73%Yes, I am planning on it 17%
No, I'm not interested 7%Yes, I already went 3%
8 October 2010 BREW Y O U R O W N
PROF ILE RECIPEH ig hl a n d e rJed i Scotch A le(5 gallons/19 L, partial mash)
OG = 1 065 FG = 1 016IBU = 28 SRM = 25 ABV = 6 .3%
This is supposed to be similar to SamAdams Scotch ale. I entered in a fewcompetitions as Scottish ale. I reallyenjoy this recipe an d its complexs mokiness. The beer a/so gets betterafter a few months of aging.
Ingredients6.5 lb. (3.0 kg) Munich light liquid malt
extract (LME)2.4 lb. (1.1 kg) Munich malt (1 0 °L)
0.5 lb. (0 .23 kg) crystal malt (60 °L)
0 .5 lb . (0 .23 kg) crystal malt (20 °L)
3.0 oz. (85 g) chocolate malt (350 °L)
4 .0 o z . (113 g) white wheat malt (2 °L)
2.0 oz. (57 g) peat smoked malt (2 °L)
5 AAU East Kent Goldings pellet hops(1 .0 oz./28 g of 5% alpha acids)(60 min.)
5 AAU Fuggles pellet hops
(1 .0 oz ./ 28 g of 5% alpha acids)(15 min .)
1 t s p Irish moss (rehydrated)(15 min. boil)
Wyeast 1728 (Scottish Ale)
(from a 1-qt. starter)4.5 oz. corn sugar (priming)
Step by Step
Mash all the grains in 6 .5 qt s . (6 .1 L) of
160 oF (71 oq water for one hour.
Sparge with 6.5 qts. (6.1 L) of 170 oF(77 oq water. Make up the rest of the
batch volume with 3 gallons (11 L) ofwater and boil for one hour. Ad d hopsas per the ingredients. At the end of
the boil, add the LME. Chill rapidly to
pitching temperatures, aerate andpitch the yeast. Ferment at 65 to 68 oF(18 to 20 °C).
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ca lendar
what's new?Yeast: The PracticalGuide to Bee r Fermenta t ion
BYO's "Style Profile" writer Jamil Zainasheff an dWhite Labs' Chris White authored this yeast resourcefor brewers of all experience levels, available no w fromBrewers Publications. Covers yeast selection, storageand handling of yeast cultures, ho w to culture yeastand th e ar t of rinsing/washing yeast cultures . Alsoincludes sections on ho w to set up a east lab, th ebasics of fermentation science an d ho w it affects yourbeer, plus step by step procedures, equipment lists an da guide to troubleshooting ar e included.ht tp :I shop. beer town . or g
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http: I www. embeddedcontrolconcepts. co m
= ~- =- =c : : i i i iC I .
Hobby Beverage Equipment fermentersn ow available in th e UK & EuropeThe Home Brew Shop in Hampshire, England is th e new distributor ofHobby Beverage's Mini Brew line of small batch conical fermenters and theMini Mash Lauter Tun. Hobby Beverageships worldwide, however, European customers c im no w expect better pricing andfaster delivery .Contact homebrewshop @btconnect. comfor more information .
. - - - - + - - - - - - - - - - - - - - -
October 8-10Goodlettsville, TenneseeeMusic City Brew Of fA BJCP sanctioned event. This year'sspeaker is homebrewing guru DaveMiller, author of Dave Miller'sHomebrewing Guide. Register online .Entry Fee: $7Entry Deadline: 09/24/201 0Phone : (615) 504-7673Email: [email protected]
Web: www.musiccitybrewers.com/brewoff.php
October 16-17Santa Cruz, CaliforniaNational Organic BrewingChallengeA BJCP sanctioned event whereorganic brewers can compete headto-head while raising awarenessabout organic brewing ingredients.Genetically modified ingredients arealso not allowed.
EntryFee:
$7 first, $5 additionalEntry Deadline : I 0/9/201 0Phone: 1-800-768-4409Email: [email protected]: www.breworganic.com/Competition/index .html
October 2 7 - 3 0Fargo, North DakotaHoppy Halloween ChallengeEach October, the PrairieHomebrewing Companions gathertogether the best homebrew from thebest homebrewers to determine whois the 'Great Pumpkin' of brewers.Any beer with characteristics thatwould identify it as being made for,"and in the spirit of," Halloween is aqualifier for the Halloween ThemeBeer category.Entry fee: $7Entry Deadline: I 0/23/201 0Phone: (701) 467-0126Email : tjroan@yahoo .comWeb: http://hoppyhalloween.com/
BYO.COM Oct o b e r 2010 9
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hop profile CASCADE we WANT you !Cascade hops are derived from an open pollination of Fuggles
(which is, itself a cross between Fuggles and the Russian
IIIIII
hop, Serebrianker) . They were released to the public in1972, and became, no t surprisingly, especially linked toWest Coast brewing, and are th e most popular hops incraft brewing to this day. Their great flavor and aroma
make them welcome additions to many styles of beers,from pale ales to barleywines. Used for soft bitterness or
as a finishing hop, Cascade exhibits distinctive floral , andcitrus grapefruit notes, and tend to run in the 4 .5 to 7%
alpha and beta acid range .
Share your tips, recipes, gadgets and stories,with Brew Your Own. If we use it, we'll send!
IIII
you some BYO gear! !Email our editors at [email protected] :
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____________________________________________J
beg inn er ' s block
"NO BOIL" EXTRACT BEERSby betsy parks
0ne of th e easiest ways to start home brewing isby making simple extract beers with liquid malt
extract (LME) . Making beers with extract
eliminates th e "mashing" stage of brewing, which shortens
th e brew day and requires less equipment. And the fastest,simplest wa y to make an extract beer is by using th e "n o
boil" method.
What is the "n o boil" method?Malt extracts are forms of fermentable an d unfermentable
sugars extracted from malted barley by dissolving them inwater. In other words, all extracts begin as common wort .Most homebrew recipes, whether all-grain or extract,
require boiling, because holding the temperature of th e
wort at 160 °F (71 °C) for 15 minutes should kill an y
unwanted microbes. Wort also needs to be boiled toextract th e bitterness from th e hops .
There are, however, hopped liquid malt extracts, whichare boiled with hops before they are condensed, so there isno reason to boil it a second time. Th e no boil method issimply dissolving a hopped liquid malt extract (LME) in ho t
water, cooling th e wort to pitching temperatures and
adding th e yeast . Eliminating th e boiling step also has th e
benefit of preventing th e beer from darkening du e to heat
ing the extract.
Ho w it's doneMaking a no-boil extract beer is much like brewing an y
extract recipe, only (o f course) without boiling . Th e firststep is to clean and sanitize all brewing equipment - j u s tbecause yo u don't need to boil doesn't mean yo u can't
introduce ne w microbes from your brewing environment .When you ar e ready to brew, start by dissolving th ehopped malt extract in 2 gallons (7.6 L) of 180 oF (82 °C)water in a large po t (large enough to hold at least 3 gallons(II L)) . Stir with a sanitized spoon to encourage th e extract
to dissolve.When th e extract is fully dissolved, check th e tempera
ture of th e wort. Bring the temperature to at least 160 ° F(71 °C) an d let it sit for 15 minutes to kill an y possible lingering microbes or microbes introduced from your water,equipment, et c . After 15 minutes has passed, cool th e wortto yeast pitching temperatures, which ca n vary from strainto strain, bu t is often in th e 70 °F (21 °C) range . One of th e
best methods to do this is to chill th e wort to a certain
temperature, then transfer it to a sanitized fermenter an d
to p it up to volume with cold water to hit pitching tempera
tures. When th e wort is cool enough, pitch the yeast, aerat e well an d ferment according to th e recipe's instructions.
Storing LMEWhile yo u can store LME refrigerated for a fe w months,it's a good idea to keep only as much LME around as yo u
need for each brew . Like all brewing supplies, it is often
cheaper to buy extract in bulk, bu t it's better to bu y foryour short-term brewing needs rather than store largequantities . When storing an y excess LME from a brew day ,keep your extract in a sealed container with as littleheadspace as possible to prevent molding.
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Liquid malt extract is basically wort that has been dehydrated t o 20%moisture. Brewers later add water back to reconstitute it for brewing.
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homebrew nation
by marc martin
I LIVEIN CENTRAL IOWA. WHEN MYWIFE AND I VISITTHE AMANA COLON IES INIOWA, ONE OF MY FAVORITE THINGS TO DO IS TO VISITTHE MILLSTREAMBREWERY.IN MIDDLE AMANA TO ENJOY A PINT OR TWO OF THEIR SCHILD BRAUAMBER LAGER. I'M WONDERING IF YOU MIGHT BE ABLE TO GATHER SOME INFOR-MATIONTO HELP ME TO BE ABLE TO REPLICATE THIS BEER?
1 grew up in a small farm town in northwest Iowa
I nd a favorite local trip was to visit th e Amana
Colonies . Th e Amana Colonies are a group o fGerman Lutheran Pietist settlements that main
tained a near self-sufficient local economy fo r
almost eighty year s, starting in th e mid 1800s . Imoved away from Iowa in 1984 , and it seems I left
the state one year to o soo n .
DON LARSENDES MOINES, IOWA
~ C H I L DBRAUAMBER
Millstream Brewing opened in 1985 as no t only th e fi rst microbrewer y inIowa bu t one o f he first in th e nation. It all start e d several years beforeopening th e brewery when the founding owner, Carroll Zuber , took a trip
through Germany where he visited several small, local breweries. Every beerhe tried was better than those he could ge t back home in Iowa. He thought,
" i f he y can do that in small German towns, so can we." From there the
brewery was born .As fo r a brewer , Zuber contacted an old acquaintance, Joe Picket , who
had ru n Iowa's last remaining commercial brewery , Dubuque Star Brewing .H e wa s coaxed out o f retirement to come to Amana and help ge t Millstream
operational. That fi rst year o f business they entered the Great American
Beer Festival and picked up a gold medal. Zuber purchased a duplicate goldmedal and pres e nted it to Joe . Locals like to tell th e story about Joe wearing
that medal in th e casket at his funeral.The current owners bought the brewery in 2001. With no experience in
brewery operations, Tom and Teresa Albert partnered with brewers Chris
Priebe and Aaron Taubman. Today, Tom and Teresa manage th e hospitality
portion o f he business while Chris handles all o f he brewery operations .Chris is also a former Dubuque Star Brewery employee from 1993 through
1998 . Th e brewery felt he had great potential and agreed to send him to th e
Siebel Institute where he graduated in 1997 . This year they are eelebratingtheir 25th anniversary .
Th e Schild Brau Amber Lager is their flagship beer . Th e name SchildBrau essentially means "shield beer" in German . I t can best be categorized asa traditional Vienna style lager . This style wa s first brewed by Anton Dreher
in Vienna in 1841 using a ne w type o f sweet, caramelized malt giving th e
beer a reddish, copper color and a somewhat sweet, biscuity finish . True tostyle, Millstream's Schild Brau exhibits a dark copper color with red hueshighlighting th e fine white head . Th e achievement o f ourteen total medalssince 1987 (six gold) and the most recent World Beer Cu p gold medal serveas testament o f ts truene ss to style and quality .
Dan, enjoy a pint o f Schild Brau at home becau se no w yo u can "Brew
Your Own ." Fo r further information about th e Mill s tream Brewing Company
and their other fine beer s visit th e we b site www.mill s treambrewing.com or
call them at 319-622-3672 . §
12 October 2010 BREW Y O U R O W N
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1!. M illstream Brew ing: Company Sch il d Brau! Amber Lager! (5 Gallons/19 L,i extract with grains)i OG = 1 054 FG = 1 015
IBUs = 16 SR M = 9 .6AB V = 5.0%
Ingredients
3.3 lbs. (1 .5 kg) Muntons light,unhopped, liquid malt extract
1.75 lbs . (0.79 kg) light dried maltextract
14 oz. (0.39 kg) Munich malt (20 (L}
14 oz. (0 .39 kg) crystal malt (60 (L}
1.5 lb. (0 .68 kg) Vienna malt3.2 AAU Magnum hop pellets
(0.25 oz./7g of 12 .8% alpha acid)(60 min .)
1.6 AAU Mt. Hood hop pellet s(0 .25 oz ./7g of 6 .5% alpha acid)(30 min . )
Y.;tsp . yeast nutrient (last 15 minutesof the boil)
Y.;tsp. Irish moss (last 30 minutes ofthe boil)
White Labs WL P 830 (German Lager)or Wyeast 2206 (Bavarian Lager)yeast
0 .75 cup (150 g) of corn sugar forpriming (if bottling)
Step by Step
Steep the crushed grain in 2. 5 gallons(9 .5 L} of water at 152 °F (67 °C} for30 minutes . Remove grains from thewort and rinse with 2 quarts (1 .8 L) ofhot water . Add the malt extracts andboil for 60 minutes . While boiling, addthe hops, Irish moss and yeast nutrient as per the schedule . Add the wortto 2 gallons (7 .6 L) of cold water in asanitized fermenter and top off withcold water up to 5 gallon s (19 L).
Cool the wort to 75 °F (24 °C).Pitch your yeast and aerate the wort .Allow the beer to cool over the ne xt
drop the temperature to 52 °F (11 °C).Hold at that temperature until fermen-
~ : : : ~ ~ s f ~ ~ m6
: n : : t i ~ ~i:~ ~ : ~ = ~evi-
! tation is complete (appro x. 1 0 days).
i Tran sfer to a carboy, avoiding any
! ~ ~ ~ ~ i i : ~~ ~ r ~ : ~ e : ~ : : : a~ ; e.ii 0 C) and then bottle or k eg . Allow to! carbonate and age for four we e ks .
i\ ........... -.. . . .......... ... ....... .. . .......... .. . .. . .. . .. ........... ···· /
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Choosing a MashMatching malts and styles
MANY AMATEUR AN D PROFESSIONAL BREWERS USE A SINGLEINFUSION MASH REGIMEN TO BREW, BUT THAT DOESN'T
MEAN THERE AREN'T MANY OTHER WAYS TO MAKEA
GREAT
BEER. IN THIS ISSUE, THREE EXPERTS WEIGH IN ON MAKING
MASHING DECISIONS FOR YOUR NEXT HOMEBREW.
a t August Schell, we perform a step mash for all ou r
beers. Generally, we mashin at a temperature in th e maltoseproduction rang e (140-148 °F/60-64 °C). After a rest at this tempera
ture, we will ramp up to th e saccharification temperature range (162-
168 °F/72-76 °C). Following saccharification, we will ramp up to th e mashou t temperature (172 °F /7 8 °C). W e
use this method as we feel it gives usth e best control of yield an d fermentability of th e wort.
If you want to experiment with
different mashing programs at home,make the exact same recipe, changingonly th e mashing regime . Then yo u
will be able to decide if a more rigorous program is worth th e extra effort.
If you ar e a beginner, obviously,
t he mash is a tool for converting
starches to sugars, an d more toth e point, it is a toolbox with
several different kinds of tools to helpyou with different kinds of jobs .
Choosing your mash method willdepend on the beer style, recipe, an d
th e malts you have . Look at it thisway: you ca n build practically any
thing with 2x4s and plywood (orAmerican 2-row base malt), but to
really build some things particularlywell, you need to buy certain materials an d specialized tools or you end upwasting time an d effort.
Different base malts perform bet
te r with different mashing techniques
- th e malt modification is th e key.Well-modified base malts (KalbachIndex of 40-48%) have easily accessi -
th e simplest method to use is going to
be an infusion mash. Indeed, it's probably th e most common method ofmashing even at a professional level,as most brewpubs don't have mash
tuns that can be heated.After you've mastered infusion
mashing, tr y a step mash and perhaps
even a decoction mash (be prepared
for a long brew day!). Ultimately,you'll need to judge each method onits merits. Does it in fact improve your
beer? Only you can determine that.
Whatever method you use, keepyour malt in mind. Decoction mashingwith highly modified malt ma y be an
exercise in futility . Likewise, infusionmashing undermodified malt will mostlikely no t give you th e desired results .Match your method to your ra w
materials an d equipment.
ble starches, convert quickly and can
be mashed using a single temperatureinfusion . Bu t as th e malt modificationdecreases (< 40%), the starches are
less accessible an d need more specificmashing temperatures to degrade th e
protein-carbohydrate endosperm an d
achieve th e best conversion.So for example, if you want to tr y
your hand at a Bohemian Pilsner, you
can start out with th e highly modifiedAmerican 2-row and a single infusionmash an d produce a wort that proba
bly meets 90 % o f your goal - a clean,pale-colored wort with good malt flavor . If you want to build that Pilsnereven better, then you will want touse German Pilsner malt an d perhaps
a multiple infusion mash to tweak
th e fermentability.
t ips from the pros
by Betsy Parks
Dav id Be 1g, Aug ust Sc he ll
Brew in g Co., New Ulm ,Mi nneso ta. Dav id grad ua tedfrom th e A m e rica n Brewei'SGu ild C raft Brewe r's
Appre ntices hi p P rogra m in
1996. He has bee n th eAssistan t Brewmas ter a tAug us t Sc he ll si nce 20 0 6.
Jo hn P a lmer is the a u tho r ofHo w to Brew (2006, B rewe rsPub lications) and a freq u en tcontributor to Brew Your Own .
By day , John i s a m eta llurg ica le ngine e 1.
BYO.COM Oct o b e r 2010 1 3
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tips from the pros
Horst Dor nbusc ll is t ile aut horof Prost! Th e Sto ry o f GermanBeers ( 19 97, BrewersPubli ca tion s) as we ll as Altbier(1998) and He l/es (2000) in tileClass ic Beer Sty le series . H eis a lso a long time con tributor
to Brew Your Own, inc ludingwr iting "Style Prof ile" from2002 tllrougll 2007.
\ Nen I brew, I most often
use a multi-step infusion. Itmakes for a more complex
beer ; better mouthfeel ; best extract efficiency (especially if yo u allow for good
grist hydration at low, high-viscositydough-in) ; allows for compensation forvariability in malt quality or for complete
conversion even with large portions ofenzyme-poor or no-en zyme grist compo
nents ; versatility: allows me to control dr yvs. full-bodied fini sh by varying temps an d
rest lengths as I ramp up .The choice of other mash programs is
style-driven, fun-driven, or necessity-driven. If there is plenty of time an d inclination , a double decoction is a fine way to
brew, bu t it i s no t necessary if th e malt isgood . For heavier beer s (even British-st y le
brews . . . tr y it for a barle yw ine!) I still
think decoction with a high starting and alow finishing viscosity at th e final decoc
tion gives you th e best (malty) flavor an d
the best extract efficiency . Bu t with th e
best malts, th e flavor difference is onlymarginal , if it exists at all. Basic rule: The
Brewers choose Danstar Windsor yeast to brew beersranging from pcile ale to porter that feature moderatealcohol levels and the flavor & aroma characteristics of
the best traditional ales. Danstar yeast is true brewingyeast. selected for proven performance and superiorflavor. Every batch of Danstar yeast is tested to insure it
meets the most stringent standards of quality and purity,gMng brewers the unmatched consistency and ease-ofuse that only dry yeast can provide.
Bring out the best in your beer. Visit us at Danstar.comfor the complete line of Danstar brewing products.
Get The Dry Yeast d v a ~ t a g ewith Danstar.
1 4 October 2010 B R EW YOUR OWN
best malt with th e simplest ma sh regimenstill make s better beer (always!) than lowquality malt with th e mo st exact ing tripledecoction mash .
If yo u want to experiment, home
brewer s can play with the sa me ma sh variables as do pros: grist-to-water ratio (i.e .,mash viscosity); mash pH (Burtonize or
acidulate) ; grist composition for coloran d flavor (cara-malts ; floor malt s;
de x trin malts ; roasted malt s; de -h u skedmalts; roasted barley; adjuncts); va ry rest
temps and times; fiddle with decoction ;play with partigyle mashing for we e heav
ies, standard brews and milds or "two
penny" brews .If you are ne w to brewing, choose a
style based on your equipment . I don't
believe in brew-technical bab y talk. Step
mashing , and even decoction , is no t that
difficult to comprehend . An d there ar ereally good instructional books on th e
market. No need to play dumb. If you'vego t the hardware, go for it. An d as yo u
become more advanced, tr y all of th emashing styles! §
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Enzyme Issues help m e mr. wizard
One-way glass and "gushers" by Ashton Lewis
QWOULD LIKE TO MAKE A PINEAPPLE HEFEWEIZEN BUT CAN'T FIND ANY RECIPES USING
PINEAPPLE . IS THERE SOMETHING ABOUT THE ENlYMES IN PINEAPPLE (THE ONES THAT MAKE IT
A GOOD MEAT TENDERIZER) THAT PREVENT IT FROM BEING A GOOD BEER ADDITIVE? ALSO , I KEG
MY HOMEBREWS ; I WAS WONDERING ABOUT THE BEST WAY TO BODLE SMALL AMOUNTS FROM
THE KEG FOR TRANSPORT TO A PARTY WITHOUT LOSING ALL THE CARBONATION IN THE
PROCESS? SHOULD I HYPER-CARBONATE PRIOR TO BOTILING?
AI am a little le ssadventurous when itcomes to addinganything bu t malt,hops , yeast an d
water to my hefeweizen recipes.Maybe this stems from latent memo
ries of a server explaining to th e president of my company that ou r
hefeweizen wa s flavored with banana
liqueur . I am sure if Bobby had discussed th e possibility of using pineapple in weizen, he would have been
sure ou r weizen would have had some
pineapple puree t u c k ~ daway in
th e formulation.Pineapple does contain th e pro
tease bromelain (actually a term usedto describe tw o proteolytic enzymes
belonging to th e sulfhydryl protease
group) . The name bromelain comes
from th e fact that the pineapple is th e
fruit of a particular type of bromeliadplant . Protease enzymes ca n cause
problems for beer and there is a realhi story behind this allegation .
Another plant protease is papain,from th e papaya fruit. Some brewers
used papain in the past to help pre
vent chill haze, bu t on e of th e downside s wa s a reduction in foam quality .If the beer is pasteurized soon afterth e addition of papain , th e foam dam
aging result s ca n be minimized ; that is
if th e pasteurization treatment is
intensive enough to denature all
enzyme present .I would no t shy away from using
pineapple, however . If you choose touse canned pineapple you should be
free of bromelain because the heattreatment used for canning is far more
extreme than that required forenzyme denaturation . Pasteurizedpineapple juice could work, or if yo u
want to use fresh fruit you could heat
treat your ow n fresh fruit or juice .Other fruits with proteolytic
enzymes include papaya (the source
of papain, the enzyme in most meat
tenderizers), figs (source of ficin), an d
kiwi (source of actinidin). It looks like
there is a pattern here . . . tropicalfruits often contain proteases .
If you want to take small samplesof your hefeweizen mit ananas
(weizen with pineapple translated intoGerman at least sounds less fruttitutti) from a keg to another location Iwould suggest using a growler like
those used by so many brewpubs
across th e country. I personally don'tlike growlers for anything other than
near-immediate use since beer willlose some carbonation, pick up some
air and will oxidize relatively quicklyafter filling . Beer in a growler that was
bottled a fe w days ago is to o old formy fussy palate .
If you want to do somet hing different yo u could buy or build acounter-pressure fill er for bottles or
buy a very sm a ll keg that yo u ca n fill
under pressure an d dispense using asmall carbon dioxide bottle like those
used for old-fashioned soda bottles .
STEVE SCHALEKAMPSEATILE, WASHINGTON
BYO.COM Oc t o b e r 2010 1 5
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help me mr. wizard
QRECENTLY WE STARTED BOTTLING OUR HOMEBREW IN INDIVIDUAL BOTTLES (SAVED FROMMICROBREWS WE DRINK). WE'VE HAD TWO OR THREE BOTTLES SUDDENLY COMBUST, AS IN
THE BOTTLE EXPLODES! THEY WERE NOT ALL FROM THE SAME BATCH . DO YOU KNOW WHATMAY CAUSE THIS AND WHAT WE CAN DO TO AVOID THIS FROM HAPPENING IN THE FUTURE?
AThis question has a rather short, bu t
important answer . Most breweries in th e
United States use "one-way" glass bot
tles for packaging. These bottles are
lighter in weight compared to returnable
bottles and are no t intended to be used more than one
time. Since th e bottle filling an d capping process can stress
glass bottles, especially these lighter weight types , one-way
glass is at greater risk of having bottle failure compared toth e heavier returnable t y pe of bottle .
While returnable glass at on e time wa s common in th e
United States, little if an y real us e of returnable glass is
seen today . There ar e several reasons for this includinglogistics of dealing with returnable bottles, th e expense ofcleaning and preparing for re-use , th e unsightly scratches
1 6 October 2010 B R EW YOUR O W N
WENDY LIN
NEW YORK, NEW YORK
that develop over time and th e generic form th e bottles
usually take . Furthermore, in-line scanners must be used toensure that damaged glass is no t re-used. All of these steps
add costs to this type of package. Even European brewers
are using more one-way glass because of th e marketing
advantages to using custom bottles with different shapes
an d embossed images on th e glass surface.My suggestion is to acquire heavy gla ss bottle s that yo u
know ar e intended for re-use. At on e time this wa s easy ,but today is more and more difficult as th e us e of return
able glass continues to decline. If you buy ne w specialtybottles, such as flip-top bottles or champagne bottles with
beer bottle sized crown tops, yo u ca n use these heavierbottles with little fear of bottle grenades , provided that yo u
have your priming procedures under control.
MONSTERB R ~ W I NHARDWARE
- MON SHR MA CHINIST
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help m e mr. wizard
' ' when I think offoaming homebrew, thefirst thing that comes tomind is over-carbonation,regardless of howvigorously the brewerargues that the beer wasnot over-carbonated. ' '
that the beer wa s no t over-carbonated . Although yo u mayswear th e beer wa s no t over-carbonated, I have my rea
sons for being skeptical. The first reason is that you
describe adding :% of a cu p o f priming sugar to your batch ofbeer. For the past fifteen years I have made th e occasionalobservation that brewing calculations use weight for solidingredients and volume for liquid ingredients . Adding sugarby volume is an approximate method and one that I wishwere no t so common, bu t most homebrewers don't ow n
TH£ GRAP£ AND GRANARY
YOUR HOMETOWN BREW SHOP
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AKRON OHIO USA
1 8 October 2010 B R EW Y O U R O W N
very accurate scales for weighing small weigh ts so volumet
ric measures continue to be useful for th e homebrewer.
Furthermore , you did no t reference th e volume of beer
you primed. Based upon th e round number of :% cup I am
going ou t on a limb an d betting that your recipe instructed
you to add this much sugar before bottling. Perhaps mybiggest homebrewing pe t peeve is when directions in
recipes imply that brewing beer is as simple as mixing an dwaiting, mixing an d waiting, mixing an d waiting . I thinkthat you probably had less than 5 gallons (19 L) of beer an d
that th e ratio o f sugar to beer wa s to o high .I have left bacterial contamination for th e en d because
highly doubt bacterial contamination is th e cause of your
problem . Why? Well you had gushers after eight days an d
most bacteria that spoil beer grow very slowly. If your beer
tastes/tasted OK, that would further eliminate bacterialgrowth as th e likely problem. @
Brew Your Own Technical Editor Ashton
Lewis has been answering homebrewquestions since 1995. A collection ofhis columns are available in his book,The Homebrewer's Answer Book , avail-able online at www.byo.com/store.Do you have a question for the Wizard?Send it to [email protected] .
AmericanBrewersGuildAlumniSpotlight
"I started homebrewing while incollege, graduated with a degree inChemistry from the Univer sity ofGeorgia and wanted to pursuebrewing professionally. I graduatedwith the January 2010 cla ss atAmerican Brewers Guild,
completed a 5 week apprenticeship with Terrapin Beer Co. inAthens, Georgia and was offereda job brewing immedi ately aftermy apprenticeship. Now I'mliving the dream as a brewer
for Terrapin, one of the most successfulmicrobreweries of the southeast."
- If-i-s GauthierBrewer
Terrapli1 Beer Co.Athens, GA
TRAININGTHEBREWERSOFTOMORROW TODAY!2012classes are fullICheckourwebsitefor2013class announcements
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Callus or emailformore information(BOO)636-1331www.abgbrew.com • email: [email protected]
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California CommonMore than Anchor Steam
California common is farfrom common on store
shelves an d at brewpubs .While yo u might find a fe w differentexamples with some searching, th e
most well known example of this styleis Anchor Steam. During th e
California gold rush California common, or "steam beer," wa s th e inexpensive beer of th e working class . Itwa s found almost everywhere alongth e West Coast and wa s brewed byas many as 25 breweries in Sa n
Francisco alone. Over th e course ofmore than I00 years, however, steam
beer almost completely disappeared.By 1965, th e Anchor Brewery of Sa n
Francisco wa s th e only brewery stillproducing steam beer. It was about toclose its doors for good when FritzMaytag came along to save it and th e
steam beer that they had been brew
ing since 1896 .California common has a moder
ately rich malt character and a dry finish. The malt character is obvious,with bread, toast, caramel an d slight
graininess , bu t it is never heavy in flavo r or aroma. Th e ho p bittering isquite firm, balancing th e beer decidedly bitter, but not overwhelmingly so .In th e Anchor example , Northern
Brewer hops play a big role . They provide a moderate to high level ofwoody (some people say rustic or
minty) flavors an d aromas . The hopsalso help the beer finish dry and firm.Mouthfeel is medium and can have aslightly creamy feel. The carbonation
tends to be higher than the averageAmerican ale, around three volumes .While the beer has some subtle, lightfruity esters from fermentation, itshouldn't be an y more than a trace .
Th e BJCP uses th e classic Anchor
Steam to define this style, an d that
makes it or:e tough category in whichto compete , as th e judges are often
focused on finding only Anchor
Steam . Certainly , you can just tr y toclone Anchor Steam, bu t that leaves
little room for creativity . It would be
better if judges looked for a variant ofal t or German lager brewed under late19th century conditions in California .With that sort of imagination, perhaps
there would be more leeway in thiscategory for creativity .
If you do want to brew something
similar to the Anchor classic , it is best
to focu s on a fairly simple recipe.Domestic two-row or domestic paleale malt plus about l 0% of a mid-colorcrystal malt would be all th e grist yo u
would need . Follow that up with
Northern Brewer hops, Californiacommon yeast from White Labs or
Wyeast, fermentation around th e
mid-60s , and yo u ar e all se t . Some
sources claim that Anchor Steambears only a passing resemblance tohistoric steam beer, because historicsteam beer wa s an adjunct-heavy
(about a third) beer colored with
caramel sugar. While steam beer may
have become adjunct-heavy at some
later point , it is likely that steam beer
during its heyday wa s all malt, as isAnchor Steam today .
If you want to create your ow nexample of th e style, bu t still do wellin competition , th e safe thing is to tr y
to play of f a characteristic of th e
Anchor example, such as emphasizingth e toasty, biscuit, or caramel character. You can also experiment with different hops, bu t I would avoid tryingto play with th e fermentation profileto o much, as it is an important part ofthis style .
Historically, steam beer brewers
used th e local malt and hops available.In Sa n Francisco, th e malt would havebeen Bay Brewing barley, a six-rowbarley with plump kernels an d lowprotein said to be similar to domestic
two-row today. You have several good
options for your base malt: domestic
two-row, domestic pale ale, or domes
tic Pilsner malt. Qomestic two-rowwill give the beer a clean , subtle background malt character. Domestic paleale malt adds a slightly richer back
ground malt character, somewhat of aContinued on page 21
s tyl e profile
by Jamil Zainasheff
california common by the numbers~ - - - - - - - - - - - - - -- - - - - -- - - - - - - - - - - - - - - - - -
J OG : . . . . 1.048-1.054 (11.9-13.3 op)! FG: . . . . . . 1.011-1.014 (2.8-3.6 °P)I
: SAM: . . . . . . . . . . . . . . . . . . . .10-14I
: IBU: .................... .30-45. I
: ABV: ................ .4.5-5.5%t__________________________________________
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s ty le recipes
Un c o mmo n Common(5 gallons/19 L, all-grain)
OG = 1.054 (13 .3 op)FG = 1 016 (4 .1 op)
IBU = 41 SRM = 11 ABV = 5%
Anchor Brewing Company has always
been very generous to homebrewers .This recipe makes a beer similar in fla-vor to Anchor Steam, bu t a bi t bigger
in mouthfeel, hops an d malt flavors.If you want a beer a bi t drier an d
more like Anchor Steam, eliminatethe Munich, Victory an d pale choco-
late malts .
Ingredients9 lb. (4.1 kg) Great Western domestic
two-row malt (or similar)
17.6 oz. (500 g) Durst Munich malt(or similar)
14.1 oz . (400 g) Great Western crystalmalt 40 oL (or similar)
7 oz . (200 g) Briess Victory malt 28 oL
(or similar)1.75 oz . (50 g) Crisp pale chocolate
malt 200 oL (or similar)5 AAU Northern Brewer hops
(0 .77 oz./22 g of 6.5% alpha acids)(60 min.)
8 AAU Northern Brewer hops
(1.23 oz./35 g of 6.5% alpha acids)(15 min.)
8 AAU Northern Brewer hops(1 .23 oz./35 g of 6.5% alpha acids)(1 min .)
White Labs WLP810 (San FranciscoLager) or Wyeast 2112 (CaliforniaLager) yeast
Step by StepMill the grains and dough-in targetinga mash of around 1.5 quarts of water
to 1 pound of grain (a liquor-to-gristratio of about 3:1 by weight) and atemperature of 150 °F (66 °C). Holdthe mash at 150 oF (66 oq until enzymatic conversion is complete . Infusethe mash with near boiling water whilestirring or with a recirculating mashsystem raise the temperature to mashout at 168 °F (76 °C). Sparge slowlywith 170 oF (77 oq water, collectingwort until the pre-boil kettle volume isaround 5 .9 gallons (22 .3 L) and the
2 0 October 2010 B R EW Y O U R O W N
gravity is 1.046 (11.4 °P).The total wort boil time is 60 min
utes. Add the bittering hops as soonas the wort starts boiling. Add thesecond hop addition and Irish moss or
other finings with 15 minutes left . Thelast hop addition goes in 1 minute
before the end of the boil. Chill thewort rapidly to 62 °F (17 °C), let thebreak material settle, rack to the fermenter, pitch the yeast and aeratethoroughly. The proper pitch rate is 2.5packages of liquid yeast or 1 packageof liquid yeast in a 3-liter starter.
Ferment at 62 °F (17 o q until thebeer attenuates fully. With healthyyeast, fermentation should be complete within a week , but do not rush it.Rack to a keg and force carbonate or
rack to a bottling bucket , add primingsugar, and bottle. Target a carbonationlevel of 2.5 to 3 volumes.
Uncommon Common(5 gallons/19 L,
ex t rac t with grains)OG = 1.05 4 (13 .3 op)FG = 1.016 (4 .1 op)
IBU = 41 SRM = 11 ABV = 5%
Ingredients5.5 lb. (2 .5 kg) light liquid malt extract1 lb. (440 g) Munich liquid malt extract14 .1 oz. (400 g) Great Western crystal
malt 40 °L (or similar)7 oz. (200 g) Briess Victory malt 28 °L
(or similar)1.75 oz . (50 g) Crisp pale chocolate
malt 200 oL (or similar)5 AAU Northern Brewer hops
(0.77 oz./22 g of 6.5% alpha acids)(60 min.)
8 AAU Northern Brewer hops(1.23 oz./35 g of 6.5% alpha acids)(15 min .)
8 AAU Northern Brewer hops(1 .23 oz./35 g of 6.5% alpha acids)(1 min.)
White Labs WLP81 0 (San FranciscoLager) or Wyeast 2112 (CaliforniaLager) yeast
Step by StepMost Munich liquid malt extract (LME)
is sold as a blend of Munich andPilsner or two-row malts in differentpercentages. I specify 1 00% MunichLME in my recipe so you will knowhow much of your blend to use foryour brew . When using a blend,replace the Munich extract in the
recipe and enough of the two-rowextract to match the percentage of theblend . If you want to use 100%Munich extract, the only current supplier I am aware of is Weyermann. Ifyou cannot get fresh liquid maltextract, it is better to use an appropriate amount of dried malt extract(DME) instead.
Mill or coarsely crack the specialtymalt and place loosely in a grain bag .Avoid packing the grains too tightly in
the bag, using more bags if needed.Steep the bag in about 1 gallon(- 4 liters) of water at roughly 170 oF(77 °C) for about 30 minutes. Lift thegrain bag out of the steeping liquidand rinse with warm water. Allow thebags to drip into the kettle for 15 minutes while you add the malt extract.Do not squeeze the bags. Add enoughwater to the steeping liquor and maltextract to make a pre-boil volume of5.9 gallons (22.3 L) and a gravity of
1.046 (11.4 °P) . Stir thoroughlyand bring to a boil.
The total wort boil time is 60minutes . Add the bittering hops assoon as the wort starts boiling. Addthe second hop addition and Irishmoss or other finings with 15 minutesleft. The last hop addi tion goes in 1minute before the end of the boil.Chill the wort rapidly to 62 °F (17 °C),let the break material settle, rack tothe fermenter, pitch the yeast and
aerate thoroughly . The proper pitchrate is 2.5 packages of liquid yeastor 1 package of liquid yeast in a3-liter starter.
Ferment at 62 °F (17 °C) until thebeer attenuates fully. With healthyyeast, fermentation should be complete within a week, but do not rush it.Rack to a keg and force carbonate orrack to a bottling bucket, add primingsugar, and bottle. Target a carbonationlevel of 2.5 to 3 volumes.
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light bready, biscuit note. Pilsner malt lends a grainy maltcharacter. You ca n use one of these base malts exclusivelyor blend them in any proportion you wish. I always thought~ of each would work well for this style, giving it a slightlyenhanced biscuit and grainy character, although I havenever had a chance to try it . You ca n also bump up th e
background malt character of th e beer with I0% or so ofMunich or Vienna malt, which adds a subtle bready fullness. Extract brewers ca n use a light-colored extract andblend in English, Munich or Pilsner extract, bu t it is accept
able and easier to use a light extract with specialty grainsinstead . All-grain br ewers can use asingle infusion mash and should target
a mash that will leave enough longchain sugars in the beer to help fill ou tthe body . A temperature around !50 to154 °F (66 to 68 oq creates wort witha nice balance between fermentableand non-fermentable sugars. Use alower temperature when using lowerattenuating yeasts or higher startinggravities . Use a higher temperature
when using higher attenuating yeastsor making lower gravity beer s .Anchor's mash schedule is a secret,although reportedly it starts at 140 °F(60 °C). Historical steam beer brewers
supposedly used a mash temperature
of 158 °F (70 °C). If you ar e trying tocopy the Anchor example , I wouldstart at 140 °F (60 oq and then raiseth e mash for a rest at 158 °F (70 °C) .
The only specialty malt you reallyneed for California common is crystalmalt. You want to build a gentle bu tclearly evident caramel flavor andcolor . Use a mid-color crystal maltbetween 30 and 70 °L for up to 10% ofthe grist . If you want to develop moreof a toasty/biscuity character, you ca n
add a small percentage ( < 5%) oftoasted malts, such as Victory, biscuitor even pale chocolate. Pale chocolate(200-250 °L) imparts a more intensedark toasty note, which I like in thisbeer . lfyou use pale chocolate, keep itto a minor addition, around I% . Stayaway from malts darker than palechocolate or use them in only the tinies t of amounts for color correction,no t flavor . You do not want a roastcharacter to come through in th e beer .In general , keep the total of all specialty grain additions to less than 15% .
While there are some examplesou t there that use other hop varieties,making a beer similar to Anchor Steam
requires Northern Brewer hops . If you want to experiment ,avoid highly citrus y or fruity hops as they will overshadow
the fermentation character , which is so important to thisstyle . Finding other hop varieties that fit a judge's vision ofCalifornia common can be tough. You will want to look forvarieties that give a woody, earthy, or perhaps a spicy hopcharacter. I have always thought Spalt would work well,with its interesting spicy and somewhat rustic character.You might also experiment with Cluster, Nugget , Perle ,Santiam, Tettnanger or Liberty . Historically th e hop s wouldmost likely have been California-grown Cluster hops :
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sty le profileWhen it comes to hop quantities, go bold ~ nth e flavor
and aroma additions . It shouldn't be overwhelming and turn
into an IPA, bu t th e hop character , along with hop bittering, should be full and readily apparent to th e drinker . Forflavor and aroma, add tw o or three later additions around Xto)') oz . per gallon (I to 3 g/L). You can go lighter or heavier,just keep in mind th e overall character you are trying tobuild . Target a bitterness-to-starting gravity ratio (IBUdivided by OG) of0 .6 to 1.0 .
While the original steam beer brewers did no t haverefrigeration, they did have a cool marine environment and
2 2 October 2010 B R EW .YOUR OW N
took advantage of it by using large, very shallow, open fermenters to hold down fermentation temperatures . Theyalso selected a yeast that gave good results at warmer tem-
peratures. So it is no surprise that th e key to making a great
California common is using th e proper yeast at the propertemperature . This will give the beer just the right profile,with a subtle fruity note and a dry finish . Many peoplewonder if th e California common and altbier yeasts available today are really lager or ale yeasts . Chris White atWhite Labs told me that their WLP81 0 San FranciscoLager strain is a true lager yeast and that their alt strains
are true ale yeasts. Even though most
brewers today choose to ferment
California common with a lager yeast,that does no t mean historically th e
beers were fermented with a truelager strain . Perhaps an alt or Kelschyeast would work well, given th e possibility that altbier brewing was th e
genesis for the style. Some recipessuggest using various lager yeasts, bu tthose that I have tried in the past justdo no t seem to produce th e right character as well as a bit to o much su.lfur.The best choice if you want to produce something like Anchor Steam is
White Labs WLP810 San FranciscoLager or Wyeast 2112 California LagerAnchor ferments Anchor Steam inlarge, shallow, open fermenters housedin clean rooms supplied with sterile-filtered San Francisco air . The specialfermenters allow the heat of fermentation to dissipate and hold th e beertemperature lower than a tall cylindroconical fermenter under the same con-
ditions. The fe w times I have lookedinto th e fermentation room, the ambien t temperature wa s in th e range of64 to 67 °F (18 to 19 °C) . You mightexperiment with open fermentation aswell , bu t when using a homebrew-
sized closed fermenter, I find a fermentation temperature of 62 to 64 °F (17
to I8°C) gives the best result . Followthat up with a month of co ld conditioning and carbonation approachingthree volumes and it will help youcome a little closer to matching thatwonderful Anchor classic . €9l
Jamil Zainasheffis host o f "CanYou Brew It," a show about cloning com-
mer cial beers and "Brew Strong," a show
that an swers technical brewing ques-tions . Both are on the Brewing Network
{www. hebrewingnetwork. com}.
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Where Wander Lust Meets Beer Love.
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UCHBIER:Brewing "Liquid Bacon"
story by Hors t Dornbusch
2 6 October 2010 B R E W Y O U R O W N
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tavern, renowned for AechtSchlenkerla Rauchbier.
Rauchbie is uer, an for smoked beer, a smoky-tasting, barley-based, opaqu e and usually unfiltered lager that is
brew ' similar to a Marzen/Oktoberfest beer, which means it contains between five and six percent alcohol byvolu · e and ·s ell-lagered. Rauchbier-making has be en a tradition in Bavaria ever since th e Middle Ages, espe
cial y in Bamberg, a city in the region of Franconia. In those days, moist green malt wa s kilned over open fires,whereby th e combustion gases of the kiln's fuel - usually wood, charcoal, coal or coke - d r i e d th e malt.Th refore, it stands to reason that all beers must have had a smoky flavor. In that sense, rauchbier, though anexotic specialty brew nowadays, wa s an everyday brew in a bygone era.
Most English-speakers seem to have some trouble with th e German pronunciation of the "ch" in rauchbier.Betiween th e "rau," which is pronounced like "cow" bu t with an initial "r," and th e end syllable "beer" for "bier,"th e "ch" sound resembles no t th e English "sh" sound, but the throaty "x" sound in th e word "Mexico," when thatco ntry's name is pronounced by a native speaker .
oday, most rauchbiers are made from "clean," un-smoked base malts, plus up to 30 percent two-row smoked
" " " " - - rnaiLtbatis still kiln-dried th e old wa y over beech wood logs that have been seasoned for months, even years . This
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SMOKE YOUR O W N
Most homebrewers also like to grill or barbecue . Ifthis is the case for you, you can eas ily acquirethe few extra attachments and devices needed
to turn your grill or smoker into a malt smoking device . All
you really need is some screen door material (available atany hardware store) cut to fit the size of the grates on yoursmoker and a spray bottle to mist the malt with water. If youhave an accurate scale that weighs up to several pounds inincrements of quarter ounces (5 g) or less, that is a big plus.Check to see that the screen material isn 't painted or coated with anything .
The basic idea behind smoking malt is that you wet itslightly, then expose it to smoke. The smoke dissolves intothe water, then gets attached to the malt when the water is
dried from the heat of the fire.
WoodAny type of wood used in barbecuing can be used tosmoke malts . Beech is the wood used to smoke the maltsfor classic rauchbiers, but hardwoods such as alder, hickory,mesquite, cherry, pecan, oak and apple can also be used .Barbecue supply stores sell cured hardwoods of all types .Do not use soft woods, such as p ine, scrap lumber, plywood or scraps of kindling from destroyed furniture.
PreparationTo prepare for smoking your malt, you should weigh out themalt you are going to smoke and record this weight. Fill your
spray bottle with water that has been carbon filtered .Chloramines in water will react with the phenols in smoke toadd nasty, band-aid like flavors to your smoked brews if youdon't. Take a chunk or two of hardwood and soak it in waterfor at least two hours, but preferably overnight. If youremember, take the wood out of the water a few hoursbefore you use it.
SmokingOne of the easiest ways to smoke your own malt is to piggyback your malt smoking session at the end of somegrilling or smoking you had planned. The ideal temperature
for smoking malts is fairly low, so you can easily grill orsmoke some food first, then use the dwindling coals as aheat source for smoking the malt. So, build your fire - fromhardwoods or charcoa l - as you usually would and grill orsmoke your food . When you get done, close the air ventsalmost all the way while you eat.
Once you're ready to start smoking, check the temperature of the smoker . The absolute ideal for smoking malts isfairly cold, around only 100 oF (38 °C}. But it can be hard tomaintain a temperature that low on a home smoker for anylength of time. In reality, anything up to 185 oF (85 o q will
2 8 October 2010 B R EW Y O U R O W N
work very well and this is only slightly cooler than the temperature most meats are smoked at (225-250 oF/107-121 °C).
Open or close the vents on your smoker to bring the
temperature into the right range and place the soakedchunk of hardwood on the coals. Place the screen doormaterial over the grates on your smoker and get ready tosmoke the malt.
Once you are ready to go, you'll want to quickly wet themalt, weigh it (to see how much water it picked up) andplace it on the smoker. For very smoky malt, you'd want toadd quite a lot of water and smoke for a long time. For lesssmoky malt, you would add less water and smoke for lesstime. The first time you try this, the latter is the better optionfor several reasons. A smaller amount of water takes lesstime to dry and undersmoked malt is vastly preferable to
oversmoked malt (which may also be overly darkened fromthe heat). More importantly, if you add a lot of water anddon't completely dry the malt, you will almost certainly endup with moldy malt.
A light spraying of the malt leaves a coating of water onthe surface, but not so much that it really soaks in. Thislayer of surface liquid dries quickly and - if your hardwoodchunk is smoking nicely - you get some nicely-smokedmalt without too much effort.
Smoke only as much as will fit on the screen material toa depth of roughly two kernels . (Ifyou have a grill or smokerthe size of a Weber grill, this is about 2.0 lbs./0 .91 kg).
Place the malt in a bucket and spray it with 1- 2 oz . of waterper pound of grain (30-60 mUkg). Swirl the malt with yourhands briefly to distribute the water as evenly as possible,then place it on the screen material in the smoker. Smokefor at least a half hour, then check the malt. If it seems fairlydry, weigh it. When the malt is nearly down to its initialweight, finish drying it in an oven at low heat (preferablyunder 200 °F/93 °C}. When done, place the malt in a papershopping bag and let it sit for at least a few days .
- Chris Colby
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process of smoked malt-making is similar to making Scotch whiskey malt
over peat moss. Beech is a hardwood
tree and grows in abundance inFranconia . The smokiness from th e
beech wood imparts a bacony flavor to
th e beer . Rauchbier is brewed an d agedsimilar to an Oktoberfest beer , bu t th e
color is deeper , in some versions almo s tblack . On th e color scale, rauchbierusually ranges between 20 an d 30SRM (approx . 50 to 80 EBC), though
some rauchbiers may be as light as perhaps 10 SRM (25 .3 EBC), while others
may be a bit darker than most . In th e
name of authenticity, I prefer th e darker vers1ons because malts frommedieval kilns were very uneven incolor , with a good portion of th ekernels very dark or even
slightly scorched .In th e Middle Ages , pnor to th e
Bavarian summer brewing prohibitiondecreed by Duke Albrecht V in 1553 ,rauchbier wa s probably an ale in th e
heat of summer, when top-fermenting
yeasts would be dominant in th e open
fermenters then in use; it wa s probablya lager in th e cold of winter when top
fermenting yeast would go dormant
an d only bottom-fermenting yeasts
would still work . Today, with managed
yeast strains, rauchbier is always alager in Bavaria, while it is sometimes
an ale in North America. (You can, forexample, brew th e rauchbier recipe inthis article at ale fermentation temper
ature s, using a clean ale yeast , an d ge t
a beer that tastes similar to a smokyaltbier.) Because of th e strong , bacony
smoke-flavor, the beer does no t requirearoma hops, just a dose of bitteringhops . Bavarian noble hops such asHersbrucker or Hallertauer ar e traditional. In th e recipe presented here, Iuse Hallertauer Tradition at an averagealpha-acid content of 5 .5 percent . Inmodern commercial rauchbiers , bitter
values may range widely, from 15 IBUto more than double that amount .
Schlenkerla:The Very Model of a
Modern Major RauchbierPerhaps th e Mecca of all rauchbierpubs IS th e Brauereiauschank
Schlenkerla at Number 6Dominikanerstrasse , in th e cobble
stoned old-town section of Bamberg .This venerable drinking establishment
used to be a medieval brewpub known
as Zu m Blauen Lowen (At th e BlueLion) . Its oldest known mention is in adocument dating from · 1405 .Schlenkerla is on e of he few breweriesleft in Germany - or anywhere
that still does all of its ow n malting. Itsbrew is called Aecht SchlenkerlaRauchbier. T he word "aecht" isFranconian vernacular for "real" or
"original," which is very fitting,because Schlenkerla is unique among
rauchbiers in that it is th e only on e
made from I00 percent smoked malt!It has an alcohol level b y ,volume of5 .I% an d is considered th e gold stan-
Youdon'tJust add handcraftad quality.You8181'1 with it.
ThaiJast hanllcrart&IIIJ ~ ,_ ,- -tha fl aar starts With
We s tart e d ha nd F R88f h8RfiCr8ft&flmaltus ing o nl y th Fi era bn g ma lts m ore th .T e nes t b a rley. a n 13 0 yea rs ago,
h a t tr a diti o n cont·h o b lnu es to d a 8 ·
me rew e rs with th y. n es s s uppli es
: 17d ex t ra c ts in th e i n : u : ;; ~~ t q ~al i ty spe c i al ty c; : : ~ t=n dohw yo u to ac hiev e ju s t t h . uhr an d c ra ft e d m a lt s
e a c is f) . e ng t f)th t a re ec tro n of th e sa m a vor an d co lo r, a nd
a yo u pu t . t e ca re a d fIn o ev e ry b t h n era ts m a ns h .a c yo u br ew ' P
6Z5 ';;. 'lw/. 1:_.J, ~ - 'W I ~ 0 / ' f
'(Z0 .6'ff. 77/l
Bries s ma lts a nd .s ho p s thr h e xtract s ar e s o ld to h
: l i ,: ~ ~ a ut h o rized d ' t .b om e br e wWW w . _, ~ ' U ' ~ ~n u tor s. Vi s itof distribut o rs o r t o Find ·CO.. . . fo r a lis t
a s tor e n e ar you .
{Pl ease vis it us o nli ne a t : }
www . ~ W . f d ~ .c - o. . , _
2009 Br ie n Mal l & l ng redienl!.
BYO.COM Oct o b e r 2010 2 9
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dard for modern rauchbiers.The word "Schlenkerla" 1s local
slang for a per son wh o swings his arms
while shuffling along with th e lumbering gate. The patrons o f th e Blue Lionaffixed that nickname to one of thepub 's former owners and brewmasters,
Andreas Graser, wh o took over this
classic Bamberg watering hole in 1877.
Soon th e people began using th e publican's epithet as a synonym for both th e
ta p room and th e smoky brew he dispensed there . Today, th e Schlenkerlabrewery is owned by th e Trum family,and its official legal name is Heller-Brau ·Trum KG. The Schlenkerla brew house
and fermentation cellars are no longerinside th e pub, bu t a short walk away,also in th e old town of Bamberg. Theseproduction facilities, however, ar e no t
open to the public .
3 0 October 2010 B R E W Y O U R O W N
Schlenkerla is one of the few breweries in
the world to still malt their own barley .Kilned over beechwood, their smokedmalt lends a distinctive bacon-like character to their beer. The grist forSchlenkerla is 100% smoked malt.
To many people , rauchbier is an
acquired taste. There ar e those wh o
love it an d those wh o hate it . Fe w peo-
ple seem to be indifferent to the style .As an accompaniment to food, rauch-
bier is excellent with smoked cheeses,smoked pork or smoked sausages . It is
also is an ideal ·marinade for a pork
roast or a leg o f lamb . Try using it as abasting liquid for summer BBQs .
Smoked Mal t s
The signature smoky flavor of most
rauchbiers in th e entire world comes
from Weyermann ® Rauchmalz
(smoked malt; 2 to 3.5 °L) that is madeby th e Weyermann ® Malting
Company o f Bamberg , located only ahalf hour 's walk from th e Schlenkerlapub in th e old town, past th e old 1386
city hall m th e middle of th e
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Rauch b ie r(5 gallons/19 L, all-grain)
08=1.051 (12.75 °P)FG = 1.012 (3 op)
IBU = 20 SRM = 32 ABV = 5.2%
Ingredients6 lb. 11 oz. (3 .0 kg) Weyermann®
Munich I malt3 lb . 2 oz. (1 .4 kg) Weyermann®
Rauchmalz (smoked malt)14 oz . (0.41 kg) Weyermann®
Caramunich® II malt5 oz. (0.14 kg) Weyermann®
Carafa® Special Type I malt5 oz. lbs. (0.14 kg) Weyermann®
Acidulated malt5.2 AAU Hallertauer Tradition hops
(60 mins)(1 .0 oz./28 g of
5.2% alpha acids)Bavarian-style lager yeast1 cup corn sugar (for priming)
Step by StepMash in . with approximately 3.5gallons (13 L) of brewing liquor at140 °F (60 °C}. (Brewing liquorshould be carbon filitered or treated with 1 Campden tablet per 20gallons (76 L) to remove chloramines.) Rest the mash for 20minutes. Apply heat to raise themash temperature to 147 °F (64 °C)for a beta-amylase rest of another20 minutes. Raise the mash temperature to 162 °F (72 °C} for analpha-amylase rest of about 30minutes. Finally, raise the temperature to the mash-out temperatureof 172 °F (78 °C}. Recirculate the
run-off for perhaps 10 minutes.Sparge for about 90 minutes. Stopthe sparge when the kettle gravityreads about OG 1.045 (11.25 °P).Boil the wort for 75 minutes. Addthe · bittering hops at 15 minutesinto the boil.
At shut-down, take a gravityreading and, if necessary, liquorthe wort down to the target OG of
1.051 (12.75 °P) . Whirlpool for
RECIPESabout 30 minutes. Then heatexchange the wort to the selectedyeast's temperature range - usually around 50 oF to 54 oF (1 0 oc to12 °C}. Ferment the brew at thistemperature until complete, about14 days . Rack and lager it for atleast another 14 days at a temperature as close to 34 oF (1 oq aspossible . Longer lagering , up toabout one month , makes the beertaste smoother. Rack the brewagain. Then prime it for bottle conditioning or force carbonate it withC0 2 in the keg.
Rauch bier(5 gallons/19 L,
par t ia l mash)OG = 1.051 (12 .75 op)
FG = 1.012 (3 op)
IBU = 20 SRM = 32 ABV = 5 .2%
Ingredients5 .0 lbs . (2 .3 kg) Bavarian
Amber LME2 lb. 8 oz. (1.1 kg) Weyermann®
Rauchmalz (smoked malt)14 oz. (0.41 kg) Weyermann®
Caramunich® II malt5 oz. (0 .14 kg) Weyermann®
Carafa® Special Type I malt5 oz . lbs . (0.14 kg) Weyermann®
Acidulated malt5 .2 AAU Hallertauer Tradition hops
(60 mins)(1 .0 oz./28 g of
5.2% alpha acids)Bavarian-style lager yeast1 cup corn sugar (for priming)
Step by StepCrack the rauchmalz and specialtygrains (44% of the grain bill, byweight) and place them in a largesteeping bag or several smallersteeping bags. Mash the grains forabout 45 minutes in about 5.5 qts.(5.2 L) of brewing liquor at about152 °F (67 °C}. Rinse the bags orsparge the grain bed (dependingon your partial mash setup) with
170 oF (77 oq water and collectapproximately 12 qts . (11 L) of
wort . Add water to your kettle tomake the largest pre-boil volumeyou can manage . Heat this wort toa boil. Once boiling, turn off theburner and stir in roughly half of theliquid malt extract (or all of it if youare performing a full-wort boil).Bring the mixture to a boil again.Boil for 60 minutes , adding bittering hops at the beginning of theboil. Add remaining malt extract (ifany) for the final 15 minutes of boil.Cool wort and transfer to a fermenter. Top up to 5 gallons (19 L),if needed, and aerate wort . Pitchyeast. See the all-grain recipe forfermenting and conditioninginstructions .
BVO. COM October 2010 31
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serves as a substitute for an acid rest, astep that wa s common in th e mashes ofmedieval times in Bavaria .
For hops an d yeast, there ar e no
surprises . Any German-style noble
hops will do , as well as an y authentic
Bavarian lager yeast.
Other Smoked StylesAn y beer style ca n be brewed with
rauchmalz substituted for part of th e
grain bill to make a smoky version ofthat style . Smoked bocks and weizens
are brewed in Bamberg for example . In
North America, smoked porter is th e
most common of th e smoked beerstyles, but there ar e many others.
Although th e term "rauchbier" simplymean s smoked beer , other smoked
beers ar e generally no t .called rauch
biers, as that term is usually reservedfor th e Marzen/Octoberfest based
brew . (The BJCP, for example , catego
rizes other smoked beers in a separate
sub-category from classic rauchbier .)Whatever you call your smoked
beer, when writing an d tweaking your
recipe , balance should be th e goal. Thesmoke character should enhance th ebeer 's flavor , no t obscure it .Conversely, if yo u are going to add th e
label "smoked" to your beer , it should
contain enough rauchmalz (or peatsmoked malt) to give the beer a recognizable smoked character .
ProcessThe smoky character of a rauchbiercomes from th e rauchmal z, no t any
thing yo u do on brew day .As such,brew your rauchbier as you would an y
lager. Though obviously decocted in
days gone by, rauchbier is no w usuallymade by a multi-step infusion proces s .
You ca n also perform a single infusionmash. For all extract brewers, there is
an unhopped Weyermann ® BambergRauch liquid malt extract on th e
market . Do not attempt to use liquidsmoke to add or touch up th e smokecharacter in your beer . Once th e beer
has aged, enjoy th e beechwood smoke
character and perhaps a little taste ofbrewin g history. §
Hor st Dornbusch is a frequent con-
tributor to Brew Your Own .
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E x t r a c tB r e a ya pictorial guide
story and photos by Forres t Whitesides
Whether you are just starting with homebrewing, have been brewing forawhi le and are curious how others do it or are planning to teach a friendto brew, a picture can be worth a thousand words. If you don't belongto a brew c lub or otherwise have the opportunity to sit in on a fellowbrewer's brew day, here's your chance. In this pictorial guide to anextract brew day, we outline - step by step - one tried and true wayto brew beer using malt extract. (Actually, two ways - we include boththe "partial boil" method and boiling the full-wort.) Let this outline beyour guide to planning, or perhaps refining, your extract brew day.
to ge t the brew day started, youneed tw o main things : equipment
and ingredients.
Br e w Day Equipment
REQUIRED• Kettle (16-qt/16-L minimum)• Heat Source·Stirrer
• Thermometer• H ydrometer
• Racking cane• Primar y fermenter
·Airl ock• Sanitizing agent
3 4 October 2010 B R EW Y O U R O W N
OPTIONAL (but recommended)• Wort chiller·Racking cane and tubing OR
a large funnel• Hop straining bags
• Measuring cup• Scissors• Pliers or channel locks
Most folks start off w ith a "beginner "equipment kit from a homebrew supplier, so the above required (and someoptional) items are almost certainlycovered by th e kit. The standoutexception is generally the kettle, whichyou will need to bu y se parately.
-- ______________________
Ingred ien ts
·Wate r• Malt extract - dried or liquid
• Hops - pellet, plugs orwhole leaf
· · Ye a s t - dried or liquid·Steeping grains (optional)• Spices/flavorings (optional)• Irish moss (optional)
Alway s check that you ha vethe proper ingredients beforeyou begin the brew day.
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B Y O .C O M Oct o b e r 2010 3 5
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G O T B R E W I N GQ U E S T I O N S ?
The Homebrewer ' sAnswer Book
Direct from the pages of Brew Your Own magazine, this
comprehensive collection of questions and answers
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Step 1: Collec t andHe a t the WaterEach brew day starts with water .your ta p water tastes good to youthen use it. If not, filter the ta p wateor buy water that is already filteredThe cheapest wa y to go when buyingto ge t store-brand filtered water
3-gallon (Il-L) or larger containers.Collect enough water to account
for losse s during th e boil and for volumleft behind in th e kettle when thfinished , cooled wort is transferred tth e fermenter . The target batchvolume is 5 gallons (19 L) , so you'need to start with about 7 gallon(26 L) of water. Some volume will blost through evaporation during th
boil, some will be retained in th e grainand hops, and some will be lost when
transferring to the fermenter .P a r t i a l Boil If you are boiling indooron a stovetop, start with about 2.5 galons (9 .5 L) of water in th e kettle . Th i
Boiling less than th e full amount of wortis called a partial boil.
is called a partial boil. All but the mostindustrial stovetop burner s will strugglto ge t more than 3 gallons (II L) owater to boil in a remotely reasonablamount of time . Most beginners wistart with a smaller kettle (16 or 2
quarts/IS or 19 L) and a partial bobecause it requires less equipment anth e smaller kettles are cheaper and eas
ier to source locally.Full Boil For outdoor , propane-fuelebrewing, start with about 6 gallon(23 L) of water in th e kettle. Thi scalled a "full boil. " If you have a littlextra cash in your brew gear budget, highly recommend you acquire an inexpensive turkey fryer se tup (approximately $75) , which will have a 7- or 8
gallon (26- or 30-L) kettle and
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Step 7: Add th e Restof the ExtractIf yo u ar e doing a partial-volume
boil, ad d th e remainder o f theextract with approximately 5 min
utes remaining in th e boil. This is justenough t ime to dissolve and sanitize
the extract.
Step 8: Chill the WortOnce th e boil is complete , th e wortshould be brought down to below 80 oF.
(27 °C) as soon as possible . Chillingquickly has tw o main benefits: itreduces th e chance of of f flavors fromdimethyl sulfide (OMS) production,
an d it causes a more effective "coldbreak ." A good cold break results in aclearer finished beer .
I recommend a copper coil immer
sion chiller, which you can either bu y ormake yourself. It is relatively ine xpen
sive and very effective .For a partial boil setup, yo u ca n
also use an ice bath to chill th e wort.Fill a large sink with ice and water an dlower th e kettle in . You'll need to
A copper immersion chiller will quicklycool the wort after th e boil.
refresh th e ice frequently, and thismethod will take quite a long time, bu t
it works just fine .Tip: When using an immersion
chiller , I like to save th e first 5 gallons
(19 L) of th e warmest water from th echiller. I use this water later duringcleanup .
Step 9: Sanitize!While th e wort is cooling, begin sanitizing th e primary fermenter , stopper,airlock, tubing and an y other equipment that will come into direct contact
with th e cooled wort. I prefer StarSan
sanitizer, bu t an y food-grade sanitizingagent will work just as well . Just be
sure to let th e equipment have th e req-
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uisite amount o f contact time with th e sanitizer (as specifiedon th e product labeling) .
Step 10: Transfer the Wort to theFermenter
Everything that will contact th e post-boil wort should beclean and sanitized, fo r example with Star San or iodophor.
When the w o r t is at 80 ° F (27 oq or below , transfer it to th e
primary fermenter. There are at least a fe w ways to do this .
I f yo u are using a bucket as a fermenter, yo u can simply pickup the kettle and pour in th e w o r t . For carboys, yo u can alsopour from the kettle with th e aid o f a large-mouth funnel.
You could also use a racking cane and tubing to siphon th e
w o r t from the kettle into th e fermenter . This a better solution for full-boil setups.
Fo r maximum ease, use a kettle with an attached ballvalve to drain th e w o r t . Adding a valve to a brew kettle is
Tubing fo r racking the wort an d a stopper are soaking in a
shallow bath of sanitizing solution .
4 0 October 2010 B R EW YOUR O WN
Take a hydrometer reading of your chilled, post-boil wortan d record it in your log. Note th e wort volume, to o .
inexpensive and simple, and will save a lo t o f time and effor
over the long haul.
Once the wort is chilled an d aerated, pitch th e yeast. Then
seal the fermenter an d wait fo r fermentation to begin.
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USEMALT EXTRACTLIKE A
story by Glenn BurnSilver
Some homebrewers claim that it's no t possible tomake great beer using malt extracts . Good beer, yes,but not th e highest quality brews.
In part, this idea stems from th e fact that very
fe w commercial breweries worldwide - less than
one-hundredth of on e percent - brew utilizingex tracts as a base. All-grain is th e industry standard .
Don Gortemiller doesn't subscribe to suchthoughts . As th e owner of Pacific Coast Brewing in
Oakland, California, he admits that he "fights thatpercept ion daily," despi te that fact that he has been
producing award-winning beers since 1989 - a l l with
malt extracts.
Winning beers at the Great American BeerFestival (GABF) include th e brewery's flagship BlueWhale Ale, along with Killer Whale Stout, BelgianTriple, Code Blue Barleywine, Gray Whale Ale,Columbus IPA an d Leviathan Imperial Stout .
Gortemiller, wh o , along with partner Steve Wolff,opened the brewery in 1988, has been brewing with
extracts since the beginning . Part of th e ·reason is that
they didn 't have space for an all-grain brewhouse and ,"we got th e equipment at a good price," he says.
He believes it is possible to master th e art ofextract brewing. The proof, he says, is in th e
GABF awards .More support for this belief comes from the fact
that many homebrewers switch to all-grain an d suddenly start producing better beers. Gortemiller notes
that there is more to this idea than meets th e eye.Frequently, he says , brewers making th e jump to allgrain also improve their equipment at th e same time ,
4 2 October 2010 B R EW YOUR OWN
adding wort chillers , full-sized brew kettles an d maybe
a refrigerator to control fermentation temperatures.
These provide benefits independent of th e switchin fermentables.
"Incorporating these changes with extract beers
will show a significant increase in quality also,"Gortemiller says.
" In fact, unless you are using an inferior quali tyextract, these changes will typically have more influ
ence in th e finished product than going all-grain ."
Use Fresh Extract, Stored ProperlyIf you have brewed with malt extract before, bu t bee
unhappy with th e results, what might you do?"Get a better extract, " says Gortemiller .He also recommends avoiding extracts for which
th e ingredients are unknown . Also, extract qualitydeteriorates over time , so avoid extracts with an
unknown storage history.If bulk extracts are available at your local brew
shop , a good rule of thumb is to ask which ar e th e
most popular. These will have th e fastest turn aroundtime an d should be th e freshest . Liquid malt extractsshould be used within a fe w months . Dried malt
ex tracts can be stored up to a year . Liquid extracts
ar e fine when fresh, but da rken faster than dried malt
extracts over time. Warm storage conditions willaccelerate this deterioration. All Pacific Coast brews
begin with a base of Alexander's Pale Malt Extract,
ex tract from a manufacturer local to them ."Use th e palest and freshest malt extract you can
find! By using an ultra pale malt extract yo u will have
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th e final say on th e flavor in th e beer youar e making ." Specialty grains , he adds,can be steeped to achieve th e
de sired flavors an d colors of your
extract brew .
Making AdjustmentsGortemiller notes that brewing
with malt extracts means makingsome concessions for th e availableextract, and by default th e beer
styles on e ca n produce. For example,making extremely light beers - such asPilsners- can be more difficult to produce even when starting with
ex tr a pale malts."Extract brewers are going to find it very difficult to brew
extremely pale an d delicate beers," he says, adding that they will havemore success brewing stronger and darker beer styles if they use . he
"s tandard" extract brewing process .However, adaptations ca n be made for lighter beers . Gortemiller
recommends modifying boil times to minimize some of these limitations . By decreasing th e boil time, th e extract will become lesscaramelized and lighter colors can be realized . (Brew Your Ow n recom
mends adding half or more of your malt extract late in th e boil .)Shorter boils, however, will affect ho p efficiency. Larger aqditions
of hops will be needed to adjust for this deficiency. Additionally, selection of ho p varieties will be more crucial since with a shorter boil, "the
aromatic and flavor qualities will be enhanced, " he says.For darker beers, however, proceed with your brewing as normal.O f course, burnt flavors ar e possible if th e extract is no t fully dis
solved in th e wort before th e boil begins."I t is very important to ge t your wort fully mixed to prevent
scorching ," Gortemiller says. This is especially true when using liquidextract, which sink s to the bottom of the brewpot .
Once th e boil is complete , chill an d oxygenate th e wort . The finalstep is adding th e yeast. Gortemiller noted that '"the extra processingof extract can have a negative effect on th e nutrient quality of your
wort ." To overcome this, he recommends adding a yeast nutrient richin nitrogen and B vitamins .
" Brewing with extract will give better results if you use a ye a stnutrient," he says. "Without it, yo u will find stuck fermentations an d
poor attenuation to be a problem ."O f course , Gortemiller points out that
it is important to have a clean work
place an d clean brewing habits.With these professional tips,
no on e can say it's impossible to
make no t just good beer, bu t your
ow n great award-winning beer ,from extracts .
Glenn BurnSilver is a frequentcontributor to Brew Your Ow n an d
Features Editor for the Fairbanks DailyNews-Miner in Fairbanks, Al a ska.
r---------------------------------------,
Megalodon ImperialIP A clone(5 gallons/19 L
extract with grains)
OG = 1.090 FG = 1.023IBU = 202 SRM = 5.6 ABV = 9.0%
Ingredients11 lbs. (5.0 kg) light liquid
malt extract11 oz. (0 .30 kg) Gambrinus
honey malt22 oz. (0.63 kg) white cane sugar21 AAU Nugget hops (60 mins)
(1. 7 oz./47 g of 13% alpha acids)18 AAU Horizon hops (60 mins)
(1.7 oz./47 g of 11% alpha acids)24 AAU Columbus hops (60 mins)
(1 .9 oz./55 g of 12% alpha acids)11 AAU Centennial hops (60 mins)
(1.4 oz./39 g of 8% alpha acids)
0.83 oz. (24 g) Horizon hops (dry)1.4 oz. (39 g) Columbus hops (dry)1.4 oz. (39 g) Centennial hops (dry)Danstar Nottingham dried yeast
Leviathan RussianImperial Stout clone(5 gallons/19 L extractwith grains)
OG = 1.098 FG = 1.024IBU = 67 SRM = 42 ABV = 9.8%
Ingredients11 lbs. (5 .0 kg) light liquid
malt extract9.0 oz. (0.25 kg) domestic crystal
malt (120 °L)7.0 oz. (0.20 kg) Castle debittered
black malt9.0 oz. (0.25 kg) chocolate malt13 oz. (0.38 kg) roasted barley27 oz. (0.76 kg) honey13 AAU Nugget hops (60 mins)
(1.0 oz./28 g of 13% alpha acids)
11 AAU Chinook hops (60 mins)(0.97 oz./27 g of12% alpha acids)
ale yeast (your choice)
Step by Step (for both)
Steep grains at 152 °F (67 °C) for 45minutes. Boil roughly 6.3 gallons(24 L) of wort down to 5 gallons(19 L) over 60 minutes. Add adjucts(sugar or honey) near end of boil.Ferment at 68 °F (20 °C). @
IIIIIIIIIII
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Essentially, maltextract is
condensed wort"
Milwaukee, Wisconsin . Water Streetoperates tw o breweries , one extract
and one (soon to be two) all-grain, aswell as contract brewing on .200-bbl
and 60-bbl systems. They have wo nmultiple GABF medals for extract andall-grain brewed beers . George isresponsible for making sure that beersbrewed via each method match com
pany standards regardless of the brew
ing methods . He's been a homebrewer
for 17 years.
Dr. Bob Widmaier
Bob is th e Quality Manager forRedhook, Woodinville , Washington .He has been in th e malting and brew
ing industry for over 17 years . He hasworked mainly in research and development and quality control. He and his
son Dan are avid homebrewers .
The Background:Before we get to th e questions , letreview what malt extract is and th
basics of how it is made .Essentially, malt extract is con
densed wort . Most of th e malt extracproduced in the world is used in th
food industry, bu t a small portion ofis made as brewery grade malt extract
Specific production methods an
equipment vary , but the processmaking malt extract can be thought
as involving tw o steps - wort production and concentration.
In th e wort production phase, th
grains are milled and mashed, and the
the wort is separated from the spen
grains . These steps are very much liwhat would happen at a brewery . On
exception is that relatively little spargwater is used as any water added t
th e wort would just have to bremoved later. The amount of spargwater added is a compromise betweenobtaining a high degree of extract from
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I would say anything from a paleale on up is easy."
(10.7 SRM) on up basically. lfyou ar e
going to brew a light beer, use tricks to
keep color an d flavor development to aminimum. Limit your boil to th e bareminimum an d use a wort chiller.
Don Gortemi l le rI would say anything from a pale ale on
up is easy . The hardest ar e pale an d
light beers. Ultra light beers ar e almost
impossible. We've wo n a GABF medalfor our tripe!, which is a big beer that islight in color . We had to use all th e
tricks to be able to do that . We used
fresh extract and light beet sugar .We've done very well concentrat-
ing on more full-flavored beers at ou r
pub. We use yeasts, various hoppingtechniques and things like wood agingto make our beers unique an d excellent. Ou r customers and medals attestto our success with this technique.
George BluvasI've had successful beers of almost
every style. Truly ultra light beers ar e
hard . However there was a smallbrewpub north of here that made alight (low calorie) beer using maltextract , corn syrup and enzymes that
wa s actually pretty decent . A t our
breweries, ou r tw o biggest sellingbeers are lighter styles that we brew
with extract . We have a honey lagerthat is ~ honey an d a German weissbeer. The lager is about 3 SRM and th e
weiss is about 5 SRM . They are a littlebit darker than when we brew them
all-grain, bu t it doesn't hurt their sales.
Weissbier is a style that is easy to brewwith extract . I just had some Hacke
Pschorr last night and it wa s th e typicaorange color. Granted we are abledo some things that homebrewers
can 't such as bu y our liquid extrac
direct from th e manufacturer . I thinhomebrewers who get fresh extract ouse dried (which doesn 't darken) ca
achieve similar re sults .I would say th e opposite of mos
people in that I believe that some of th
darker beers ar e hard . to brew wit
extract alone. We build all our extract
beers by starting with th e lightesextracts and then steeping or minmashing grains for flavor, Beers wit
really intense malt characters or richintense pure malt flavors are difficult t
achieve . This is because it is difficult tsteep in enough specialty grains to ge
really intense flavors . There are som
specialty extracts made with lots ospecialty grains , bu t you really need tknow what you're working with anwhat's in it. We brew all ou
Octoberfests an d dopplebocks usingall-grain methods. In order to get th
malt flavor intensity that I like, we havto mini-mash so much Munich mal
that we're no t saving an y time, mesor labor.
What advice would you g ivefo r se lec t ing the r igh t ex t rac tto w o r k with?
Don Gortemi l le r
Use the palest, freshest ex tract fo
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Got homebrewing questions?
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50 October 2010 B R EW YOUR O W N
good at understanding the balanceth e ingredients . This will ge t youbetter beer faster .
What is your advice fo r howto best add liquid ex t rac t tob r e w ket t le and avo idscorching?
Dr. Bob WidmaierWarm th e container before you pourHeat your water to 170 °F (77 °CTurn th e heat of f an d stir vigorouslythen add the extract .
George BluvasMake sure the extract is fully dissolvedbefore you turn the heat on or you 'll bscrubbing forever .
What t r icks do yo u use whenhomebrewing wi th ex t r ac t ?
Dr. Bob WidmaierWhen all-grain brewing really big beerslike dopplebocks or imperial stylesalways 'use extract to boost gravity . Ijust no t worth the headaches , polauters , mess an d yield loss to tr y
pack all that grain into my equipmentPlus it's easier to make a stronger wo
an d limit the boil to a reasonable time
Don Gortemi l le rDo full kettle brews and don't tr y
simplify th e process to o much
Reduced volume boils or no-boextract beers can work, bu t can bmore likely to have defects. You ca n
take all th e work out of it an d havexcellent beer . Other than that I ca
say that one of the biggest improvements in my beers came when I startedusing a wort chiller . This was true
all-grain an d extract beers, bu t especially relev ant for extract brewing . AlsI make sure I know my limitationsMake sure you have good temperature
control an d sanitation when tryin
beer styles like lagers that require special conditions .
Input From OthersOther professional brewers inter
viewed had a fe w additional tricksoffer. Ken Belau, head brewer at Bell
Brewery in Michigan had this advice
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offer. "In absence of a working wortchiller, I've used near full kettle boilsand used ice at th e end of he boil to getthe wort temperature quickly down"
he said. It's mainly important to ge tthe wort ou t of the critical 160 °F(71 °C) plus zone where color development occurs .
Another professional brewer said,"When using malt extract, I limit mykettle boils to 15 minutes, just enoughtime to extract my flavor and aroma
hops . I use hop extract for the bulk ofmy bitterness ." Though this trick haspractically been only available to professional brewers with access to these
ingredients, several homebrew suppliers have begun to carry pre-isomerizedbittering extracts.
"I use Fermcap ® during th e boil to
keep from having my kettle boil over .We use this at the brewery in our fermenters and it works great," addedanother . Kettle and fermenter
antifoams ar e widely used .in the brew-
ing industry to control foam and
increase hop extraction . They are alsobecoming ayailable from some home-
brew shops and distributors .Another added, "For lighter fla
vored styles, where mineral balance is
important, I always use distilled water
or at th e very least add some acidity tothe beer to make sure th e pH is lowenough and th e beer is crisp. Forstouts, I don 't bother. "
ConclusionThe professional brewers interviewedfor this article all fondly relayed storiesof failed recipes, cracked glass fermenters, ceilings coated with blow of fresidue and other disasters at theirhome and professional breweries. It's
nice to know that even th e pros haveboil overs and a bad brew day fromtime to time . §
Bob Hansen is a Brewmaster andFood Scientist for Briess Malt an d
Ingredients in Chilton, Wisconsin . He isa frequent contributor to Brew YourOwn, including the story "Making MaltExtract" in the May-June 2008 issue.
Read that article by visitingwww. byo. com/component/resource/
article/ I 06.
Are you a Master Brewer?Share your expert knowledgeand help ou t your fellow brew ersin our onl ine forum.
Brewing problem got yo u down orneed some handy tips? Check out
our extensive online FAQ library ofover 3 50 questions and answers.
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story by Bill Pierce
TEMPERATURECALCULATIONS
THERMALMASS AND
YOUR MASH
All-grain brewers are
very concernedsome might
obsessed
sa y
abouttemperature. Because
th e vanous malt
enzymes ar e mosteffective only at certain temperatures ,
brewers seek specific
TUNemperatures for their mash regimes. From th e initial strike water tempera
ture to the temperature for sparging, there ar e multiple factors to considerand a significant amount of calculation involved.While it is certainly possible to brew by the "seat of your pant s," many
brewer s today use software to help with th e calculations. T h e var ious formul a s ar e
built into seve ral popular brewing software applications, although with varyingdegrees of accuracy . Additionally, some brewers take a "roll your own" approach
and have constructed brewing spreadsheets or programmed formulas into hand
held device s.For those wh o use their ow n formula s , as well as to facilitate a better under
standing by all wh o va lu e accuracy in brewing, it is worth a detailed examination
of th e calculations and th e numerous formulas that assist in achieving th e desiredtemperatures . With full knowledge of th e concepts an d factors involved , very pr e
cise results ca n be achieved.It's i m p o s ~ i b l eto avoid mathematics in this process , so if you ar e truly math
averse you may wish to stop reading here . However, this is brewing, no t rocket
sc ience, and th e math involved is no more difficult than what would be encoun
tered in a second-year high school algebra cla ss. Furthermore, if you want toaccept th e formula s included here on faith , an d merel y plug them into yo ur ow n
brewing spreadsheet, you are more than welcome to do so. It 's no t necessary to ·delve into th e derivation of each formula unless you w ish to.
Becoming Massive
Among the variables in the temperature formulas i s :'thermal mass ," which as it
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relates to mashing is th e resistance ofth e water, grain and vessel to changes
in temperature, thereby requiring additional heat to effect a temperaturechange . As many homebrewers know,this is th e reason, along with th e ambien t temperature, wh y th e strike water
must be significantly hotter than th e
desired initial mash temperature . It'salso a factor in infusion, decoction or
cereal mash calculations, bu t to a lesser extent because th e temperature differences are less pronounced.
Quite a fe w brewers are acquaint-
ed with th e thermal mass value fromth e popular brewing software application ProMash . The Help file mentions
that it can be se t to a predetermined
value between 0 an d I.0, and suggestsa value of 0 if you preheat th e mash
tun. If no t , it suggests initially settingth e value to 0.3 an d later adjusting itaccording to th e accuracy of th eresults. I could no t find an y specific formula for calculating th e thermal massin this way.
There are suggestions of aProMash thermal mass approximationthat involves an experiment with a coldmash tun an d ho t water. Heat th e
amount of st rike water you would usefor a typical recipe to a typical strike
water temperature, for example, 13quarts (12 .3 L) at 162 °F (72 °C) for a5-gallon (19 L) batch . Add it to th emash tun , cover, wait 5 minutes an d
measure the temperature . Then open
th e ProMash Strike WaterTemperature Calculator, set th e
weight of grain to 0 .00001 (the smalles t allowed) an d th e grain temperature
to the ambient temperature of th emash tu n . Se t th e water amount to th e
volume you used , an d th e desired
strike temperature to th e value youmeasured after adding it to th e mash
tun. Finally, gradually increase th evalue of th e mash tu n thermal mass inth e calculator from zero until th einitial mash water temperature equalsthat of th e strike water you used . Thatvalue, at least as it is defined inProMash , is what should be used forfuture calculations.
The problem is that ProMash is
somewhat misleading in its use of this
term. In thermodynamics, thermal
5 4 October 2010 BREW Y O U R O W N
mass is defined in terms of the amount
of energy necessary to effect a changein temperature, rather than a kind of"fudge factor" in th e calculations.
Indeed, if we examine what thermal
mass really means with regard tomashing , we discover that th e actualmass of th e vessel is involved, along
with that of th e grain and strike water.
Mixing It UpAn accurate formula mu st take intoaccount th e resistance of th e vessel to
th e change in temperature. Such a formula is a variation of th e so-called"mixing formula" commonly used in
brewing calculations, that is :
Aa + Bb = Cc
The upper case values represent thefirst quantity an d th e lower case valuesth e second quantity, while th e A an d Bvalues represent the properties beingmeasured. An d th e C values ar e th e
result when th e tw o quantities are
combined. With a little algebra, we
ca n rearrange th e equation to solve forany one of th e values if th e others are
known. We use a variation of this formula, for example , to calculate th e
specific gravity when water is added to
wort or beer, or to determine th e post-boil and/or pre-boil gravity to accountfor boiling losse s. The upper case values are the volume an d the lower case
values are th e gravity points . In th e
case of thermal calculations, A repre-
sents temperature and B represents
th e mass .Multiplying temperature times
mass re s ults tn what can becalled "thermal points," which ar e akinto th e gravity points in specific gravity
calculations. In reality these ar e eitherBTUs (British Thermal Units), th e
amount of energy required to raise or
to lower th e temperature of I pound ofwater I degree Fahrenheit , or if usingmetric units th e result is in kilogramcalories, th e energy required to raise orlower I kilogram of water I degreeCelsiu s. On e kilogram-calorie is equalto 3. 9683 BTUs , th e result of multiplying th e weight of I kg in pound s(2.20459) by th e 9/ 5 ratio of I degree
Celsius to I degree Fahrenheit. Among
th e factors in th e thermal equation
th e mass of th e vessel, which adds
th e total mass that must be raisedtemperature. The thermal mass is patially dependent on th e mass (weightof th e vessel, an d also on th e materiath e vessel IS constructed from
because different materials have differ
·en t heat capacities . By convention,water is often defined as havingheat capacity of I.0, and other materi
als ar e valued relative to water
The heat capacity is multiplied by th
ma ss (weight) to determine th e thermal mass.
Calculating Thermal MassThis discussion raises th e question owhat is th e mash tu n 's thermal ma
value . Apart from some suggestions
th e ProMash Help file an d elsewhere,there is little published about this subject. However, it is possible to deter-
mine this value empirically, using you
mash tun, ho t water, and an accurate
thermometer capable of measuring thtemperature of th e water an d thambient air temperature . This method
applies to an y brewing vessel.To determine a vessel's thermal
mass, first measure th e temperature oth e empty vessel. Normally this is th
same as th e ambient air temperature.For maximum accuracy, heat th e vo
ume of strike water for a typical batch
to a typical strike water temperature.
Carefully measure the water tempera-
ture . Add th e ho t water to th e unheat-
ed vessel. Cover, wait five minutes and
again measure the water temperature
Use th e following formu la to calculatth e vessel's thermal mass :
T h M =((T 5- Tf) *2. 0372 *Vw)I( T r T v)
where:
ThM = Thermal mass of vessel (BTUpe r degree F)
T 5 = Temperature of strike wate(degrees F)Tf = Final temperature of watervessel after addition of strike wate(degrees F)Vw = Volume of st rike water (quarts
T v =Temperature o f vessel (degrees
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F - unless it is preheated , this is th e
ambient air temperature)
The 2.0372 coefficient in th e formula is th e weight in pounds of I quartof water at a typical strike water temperature of 162 °F (72 °C). It shouldremain relatively accurate for strikewater in th e range from 149 to 16 7 °F(65-7 5 °C) . If you brew with large volumes me a sured in gallons, use 8.1489as thi s coefficient. Among the unusualproperties of water is that its maximum
density occurs at 4 oc (39 °F) . Metric
brewers can substitute degrees C fordegrees F, kilograms for pounds an d
liters for quarts . If you ar e using liters ,use 0 .9 765 as th e coefficient for th e
decrease in mass from 4 °C to 72 oc.Conveniently , th e metric system is
based on I liter o f water weighing Ikilogram at its maximum density .
Examining th e formula in detail,th e difference between th e strike
water temperatur e and th e tempera
ture after th e strike water addition ismultiplied by th e mass of th e water.Th e result is th e decrease in thermal
points (or heat energy in BTUs or kilogram-calories) by th e strike water.
Going back to th e mixing formula, thermal mass i s equal to thermal points
divided by temperature, so th edecrease in thermal points of th e strikewater is divided by th e increase in th e
temperature of th e vessel in order to
arrive at th e vessel's thermal mass .You may wonder why the calcula
tions involve water ,only, rather than
both water an d grain as in actualmashing. We will explain this in more
detail shortly, which involves th e fact
that water an d grain have differentheat capacities .
T he thermal ma ss calculations require rather accurate measure
ment of temperature to be of value.That means using an accurate thermometer. Because th e influence of th evessel's thermal mass on th e strikewater temperature is relatively smallcompared to that of th e grain an d
water itself, a small variation in temper
ature can produce quite a large difference in th e calculated thermal mass .Changes of even 0 I degree F affect the
results noticeably , although an accura-
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ing spreadsheet or calculator, use theformulas and enter the actual thermalmass value in BTUs or kilogram-calories. Secondly, if you preheat the mashtun with hot water prior to mashing in,the effective thermal mass of th e vesselis nearly zero, because the temperature
of the mash tu n is already very near the
initial mash temperature . This is true,for example, if a converted keg isdirectly heated and the grain is addedto the ho t strike water, or if a cooler ispreheated by flushing it with very ho t
water. For infusion multi-step mashing, decoctions and cereal mashes ,where additional hot water or a portionof th e mash is added, th e thermal massremains a factor . For strict accuracy,th e mash tun's thermal mass should beincluded in th e formula . However,
because the temperature difference isless than when initially mashing in, th e
potential error is far less, typically only1-2 degrees F (I degree C). If you dono t use th e thermal mash value, itis possible merely to add or subtract adegree or tw o to/from th e calculatedtemperature. This is what occurs if youuse th e mash and strike water calculators in ProMash; they use the thermalmass (its own factor rather than thetrue thermal mass) when calculating
· the strike water temperature, bu t no t
for additional infusions or decoctions .With these formulas, relatively
accurate measurement and a littleeffort in determining th e thermal massof the mash tun, it is possible to achievevery accurate mash temperatures,even more so than with some of the
popular brewing software applications,within I degree F (0.56 degrees C) ofth e target value when mashing in . Itypically brew outdoors, and I find thisto be true no matter what the ambient
air temperature, from below freezingto above 90 degrees F (33 C). O fcourse it's also possible to adjust the
mash temperature with th e addition ofho t or cold water, bu t it 's very satisfYing to know you are likely to be on targe t from the beginning .§
Bill Pierce is a frequent contributorto BYO an d this the first in a two-partarticle on mash temperature calculations,to be concluded in the next issue .
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Want a Better Body?Mastering mouthfeel
don't worry I'm no t going to
recommend a course of exercise or a change of diet . I just
want to discuss some ways in whichyou can give your beers a little extra
oomph. Body, or mouthfeel as it isoften called, is difficult to describe bu t
very noticeable if absent in a beer. Abeer that lacks mouthfeel will beunbalanced or "thin," often with oneflavor that dominates all others. Forexample if you have a highly-hoppedpale ale which is short on body all youwill taste is the hop bitterness andnothing else . In such a beer there is no
complexity and no layers of flavor tobe savored as the liquid goes along th etongue and down the throat.
The temperature approachSo how do you ge t this magic propertyof mouthfeel into your beer? The simplest approach is to vary your mashtemperature . The two major enzymes
involved in mashing are alpha- andbeta- amylase, and broadly speaking itis beta-amylase that has the most
effect on fermentability of wort. Butthis enzyme rapidly loses its activity asmash temperature increases above150 °F (65.6 °C), so that the higheryour mash temperature the loweryour wort fermentability.
Lower fermentability means ahigher proportion of dextrins in thewort. Dextrins are sugars which ar e
higher in molecular weight than fermentable sugars such as glucose ormaltose, and they increase th e viscosi :..
ty of beer as well as add to its mouthfeel. So, if your beers have been thin,tr y increasing th e mash temperatureby 2-3 °F (1- 2 °C). Raise it again on
the next brew if you are still no t satisfied, bu t don't go higher than 156-158 °F (68 .9-70 °F) , or the wort willcontain to o high a proportion of unfermentables, and the result will be an
over-sweet, low-alcohol beer.However, I do recommend that youtr y this first before tackling the other
approaches I II be covering.
The specialtymalt approachThe "standard" way to ge t more bodyin your beer is to use some crystalmalt along with the base malt (usuallyup to about 10-15% of th e total) . I saystandard because there ar e so many
recipes along these lines ou t there - Ihave even written a fe w myself11npart this is because the home and craft
brewing revolution that began here inthe 1970s and 1980s had its roots inBritish brewing practice. By this Imean that since we largely lost the
tradition of craft beer in this country(in good part as a result of the great
experiment of Prohibition), many ofthese brewers looked to English brewers and their beers for inspiration. An d
English brewers considered then thatth e only specialty malts were crystal,and high roasted malts such as blackand chocolate .
So what's wrong with that? Well,crystal malt has its uses, and I still useit, sometimes as my only extra maltbeyond the base malt. But when I am
looking for something more than justcaramel sweetness , and for more bodyand complexity in my beers I go forspecialty malts . You see, as the North
American home and craft brewingmovement matured, brewers and
maltsters looked to other brewingnations - notably Germany andBelg ium- for inspiration. And soon awhole ne w range of specialty maltsbecame available to us. Some of these,such as smoked malts, oa t malt and
wheat malt have fairly specific applications. Others have much w ider application and can be used in a wholerange of beers .
In order to make some sense ofsuch a wide range of malts I havemade a very subjective and idiosyncratic classification of them . Broadly, Ilike to split these up into what I call"additive" and "substitutive" malts.The former are those that have noenzymes, such as black, chocolate,
roast barley, as well as crystal and
techniques
by Terry Foster
' ' The 'standard'way to get morebody in your beeris to use somecrystal malt alongwith the basemalt . . . J J
One of the ways to add mo re body a ndco mp ex ity to your home brew is to inc lude
so me spec ia lty ma lts in th e g ra in b ill.
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ThermometersThe options for modern homebrewers
man y temperature
measurement optionsare available for th e
modern brewer. Each of th e availableoptions has strengths an d weaknesses
that must be evaluated in order to
select a temperature measurement
device that is suited for a particularjob in the home brewery .
Bulb thermometerBulb thermometers consist of a glasstube with a reservoir that contains afluid, generally mercury or an alcohol/dye mixture . They work based on
th e principle that substances expandwhen heated and contract when
cooled. Because of this, th e volume ofth e liquid in th e thermometer changes
in proportion to its temperature. As
temperature increases, th e volume ofliquid increases and th e liquid then
rises higher within th e glass tube.
Bimetallic stripsBimetallic strip thermometers are
commonly seen in home breweries in
th e form of dial thermometers. Thesethermometers are generally easy to
read an d resp ond relatively quickly totemperature changes, so they are
often a good choice when control oftemperature is important.
Bimetallic strip thermometers ar ecomprised of tw o different metals that
are joined together to make up th ebimetallic strip . The two differentmetals expand and contract in proportion to the temperature Uust like th e
liquid in a bulb thermometer), bu tthey expand and contract at differentrates . Because th e metals .expand and
contract at different rates, th e joinedmetal strip bends in response to temperature changes . Th e bimetallic stripis mechanically linked to gears that
turn the pointer on a dial thermome
ter. Dial thermometers usually contain
long bimetallic strips that are coiledinto spirals . By coiling a very long stripit becomes much more sensitive to
small temperature changes.
ElectronicthermometersElectronic thermometers ar e com
prised of a sensor and electronic com
ponents that turn the sensor outputinto a digital readout of temperature .Th e most common sensor is a thermoresistor (or thermistor). In athermistor, resistance to the flow of electricity changes with temperature . Acomputer or other electrial circuitmeasures th e resistance and converts
it to a temperature that is displayed on
a liquid crystal display .Electronic thermometers ar e ine x
pensive, accurate, widely available,an d usually easier to read than a bulbthermometer . Some electronic thermometers also offer additional features like timers an d set-temperature
alarms. Negative attributes of electronic thermometers are that they
require batteries to operate and may
be less durable than desired for use ina home brewery (especially if they are
no t liquid-proof).
ThermocouplesIn 1822, an Estonian physician named
Thomas Seebeck accidentally discovered that th e junction between tw ometals generates a voltage that is proportional to the temperature at th e
junction . Thermocouples rely on this"Seebeck effect ." Th e magnitude and
direction of th e current depends upon
th e types of metals used, an d th e
temperature difference between th e
ho t and cold ends.
Although almost an y tw o typesof metal can be used to make a ther
mocouple, a number of standard
types of metals are used because they
posses s predictable output voltagesacross a broad range of temperature
gradients. For instance, K-type thermocouples use nickel-chromium an d
nickel-aluminium alloys to generate
voltage. K-type thermocouples can
accurately measure temperaturesacross a - 200 oc t o +1350 oc
(-328 °F to +2462 °F) range.
advanced brewing
by Chris Bible ~ ~
' ' Each of theavailable optionshas strengths .andweaknesses thatmust be evaluated
in order to selecta temperaturemeasurementdevice . . . , '
Clc
- ~
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Before choosing a thermometer for your homebrew-
ery, weigh the pros and cons of the available options.
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ad va nced brewing
H OW TEMPERATURE AFFECTS THE BREWING PROCESS
What Temperature Affects How Temperature Affects Wh y it Matters
Rate of chemical reactions Higher temperature = faster reactions •Alteration of yeast metabolism produces
• Biochemical reactions Lower temperature = slower reactions different flavor compounds
• Oxidation reactions •Oxidation off- flavors are generally
• Isomerization (!so-a-acid) reactions undesirable•Hop bitterness derived from !so-a-acid
Solubility of compounds in beer Higher temperature = increased Good cold break means less chill-haze
• Cold-break solubility
Lower temperature = decreasedsolubility
~ e e rphysical properties Higher temperature = lower viscosity, Higher viscosity means fuller mouthfeel.
• Viscosity lower C0 2 equilibrium concentration C 0 2 provides flavor sensations that
• C0 2 equilibrium depend upon how C0 2 is released during
Lower temperature = higher viscosity , consumption .
higher C 0 2 equilibrium concentration
Vapor pressure Higher temperature = increases vapor Higher consumption temperature• of flavor I aroma compounds in beer pressure of flavor/aroma compounds & generally means more flavor & aroma
• of C0 2C0 2
Higher temperature means increased rateLower temperature = decreases vapor of C0 2 release from solution (fizzy)pressure of volatile flavor/aromacompounds & C0 2
@ ] ~ @ ]~ ~~ ~
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Thermocouples are very accurate and respond quicklyto temperature changes. Thermocouple probes ar e generally very durable an d well suited for homebrewing applications. Thermocouples require a voltage source (i.e. a bat
tery) an d an electronic multimeter or other circuit in orderto convert th e voltage output into a temperature reading.Because of this, thermocouples ca n be expensive.
Liquid crystal thermometersLiquid crystal thermometers (sometimes called plastic stripthermometers) are used as adhesive thermometers that ar e
attached to fermenters to monitor fermentation tempera
tures in home breweries .Liquid crystal thermometers use chiral nematic liquid
crystals. These are long, asymmetric molecules that are
arranged in orderly spirals within th e liquid. When lightstrike s these spiral structures, some of it reflects . But th ereflection is strongest when th e light's wavelength is an
integer or half integer multiple of th e spiral's pitch (the distance between adjacent turns of th e spiral). Since light'swavelength is related to its color, th e light reflected bythese liquid crystals is colored. Because th e pitch of a chiralnematic liquid crystal changes with temperature, so does itscolor. Slightly different liquid crystals are inserted behindeach number on th e thermometer so that each number
becomes colored at a different temperature .
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EMISSIVITY FOR C O M M O N SUBSTANCES
Material Emissivity
Asphalt 0.93 to 0.95Ceramics and brick 0.80 to 0.95
Cloth 0.95Concrete I 0.94 to 0.95
Glass 0.76 to 0.85Metals, unoxidized 0.02 to 0.21Painted surfaces 0.74 to 0.96
Paper 0.50 to 0 .95
Rubber 0.95Sand 0.90Snow I 0.82 to 0.89Soil I 0.90 to 0.98
Steel, iron, oxidized I 0.65 to 0.95Steel, stainless 0.10 to 0.80
Water 0.93Wood 0.89 to 0.94
Liquid crystal thermometers are very inexpensive and
have several excellent applications within a home brewery .
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Build a Mash TunIdeal for batch or fly sparging
the heart an d soul of an y allgrain homebrewing system is
th e combination mash/lautertu n . "Mashing " is th e ho t water steep
ing process that results in sweet fermentable wort , while "lautering" is
th e process of separating th e wortfrom th e spent grains .) A third criticalstep in th e process is sparging (technically a part o f th e lautering process),which is th e post-mash rinsing of th egrain in order to capture a s much as
fermentable sugar from th e barley aspossible. (For some ideas on building acontinuous sparging system, go to
www. byo .com/ component/ resource/article/360. For more informationabout sparging , go to ww w .byo .com/
component/ resource/ article/ I016 .)Commercial brewing setups may
split th e processes of mashing an d lautering into their ow n respective ves-
sels (commercial brewers have a mash
mixer or mash tu n and a Iauter tun,
bu t there is no t a third vessel forsparging; th e sparge water does come
from a ho t water tank, but that is no t
considered a brewing vessel), bu t forsmall-scale homebrewing, combiningthese functions into on e is more
efficient in terms of time, money
an d space.There ar e tw o main functional
requirements for a quality mash/lauter
tun: th e ability to hold th e mash at aconstant temperature for at least anhour, an d a way to drain of f th e wortwhile leaving the crushed malted barley behind . The first requirement is
very nicely accommodated by a typical insulated beverage cooler. An d th e
wort separation (lautering) can beaccomplished with th e combination ofa gravity-fed ball valve an d a strainingmanifold made from copper pipean d fittings.
During th e initial mashing phase,th e grain an d ho t water mixture (the
mash) needs to be held at a constant
temperature for approximately on e
hour. A cooler with thick, well-insulated walls is ideal. Also , choose a coolerwith a removable drain valve or spigot . I have had great luck with th e
Coleman Xtreme line o f coolers. For5-gallon batch sizes, a 52-quart cooleris a good volume that will allow even
fairly high-gravity recipes with someheadroom left over for stirring . That is
th e model used in this project.
---------------------------------------------------------------------------------- ,parts and equipment list
HacksawSandpaperPliers
F or t h e bal l valve:
A "cooler conversion kit" fromyour local homebrew shopo r
• ~ - i n c hFPT pipe coupling,approximately 3 or 4 inches long
• ~ - i n c hpipe nipple, approximately3 inches long (this may vary basedon cooler wall thickness)
• ~ - i n c hFPT ball valve• ~ - i n c hMPT to %-inch hose
• Optional: small rubber sheet forcutting custom gaskets/a-rings
F or t h e m a n i f o l d :
• Approximately 5 feet (1 .5 m) of
~ - i n c hhard copper pipe (type Mor type L)
• (4) ~ - i n c h90-degree copper elbowfittings
• {3) ~ - i n c h"T" copper fittings• (1) ~ - i n c h45-degree copper street
elbow fitting• (1) ~ - i n c hcopper male pipe
thread adapter
I
barb adapter If you plan to build your project with !• Silicone (or other food grade metric pipe, you will need to choose :
material) gaskets to fit your fittings appropriately. !- -~-~ ~ :-~ a ~ ~- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -j
p rojects
by Forrest Whitesides
' ' A cooler with
thick,well-
insulated walls is
ideal. ' '
A Coleman Xtreme cooler makes an excellent mash
tun with a few copper pipe and fittings modifications.
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4. MANIFOL D FABRICATIONYou should test th e integrity of all th e connections beforeyour first brew day with your ne w mash tu n . Pu t at least2 .5 gallons (9 .5 L) of water in th e cooler and let it sit for30 to 45 minutes. If you notice a leak - even a slighto n e - you need to work backwards through th e installation, retighten each connection an d then test again .
The idea of th e manifold is to run th e pipe around allareas o f th e bottom of th e mash tun to minimize "deadspo ts" (from which wort is difficult or impossible to collect), an d also to reduce "channeling" of th e grain.Channeling is mostly an issue in fly (continuous) sparging, since in batch sparging th e grain is stirred, bu t pullingth e wort from all areas of th e mash tu n simultaneously is
never a bad thing.
5. MANIFOLD ASSEMBLYCutting th e copper pipe is fairly straightforward . A com
mon hacksaw is probably th e best tool for th e job. Besure to account for th e length of pipe that is "lost" insideeach pipe fitting, which on average is about half an inch .Since all of th e pipe sections in th e project will beattached to tw o pipe fittings, you should ad d approximately I inch (2.5 em) to each length to be cu t to com
pensate. It i s important that th e manifold si t flush with
th e bottom of th e tun, or as close as yo u can ge t it. Th i sis so that as much wort as possible is recovered, an d alsoso that you won't hit th e piping with your mash paddlewhile stirring th e grain . Attach th e 45-degree streetelbow to th e ~ - i n c hmale pipe thread adapter an d screw
that into th e bulkhead fitting on your mash tun. This elevates th e manifold above th e trough level and makes itflush with the bottom of th e cooler.
6. FINISHING TH E JOBAll that's left no w is to ad d some holes to allow th e wortto flow through th e pipes an d out through th e ball valve .You ca n use a drill with a small bit ( jt- inch is a good starting point), bu t I highly recommend going back to th ehacksaw for this . On each section of pipe (the straight
pieces, not the elbows an d other fittings), make a cu t
with th e saw about every half an inch . Each cu t shouldbe no deeper than a little less than halfWay through th e
pipe . Once all th e cuts ar e made, wash all of th e pipesec tions an d fittings in a mild detergent solution .Reassemble th e manifold an d it's ready for your next allgrain brew session. If yo u find that an y of th e joint s don't
fit snugly , or that they loosen over time and repeated
us e, you can manually crimp th e loose fittings with pliersto tighten them up . You ma y also want to go over the cu tse c tions with sandpaper to remove an y bu r s. §
Forr es t Whitesides is a frequent contributor to BYO.
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ARI Z ONABrew Your OwnBrew an d Wine525 East Baseline Rd. , Ste 108Gilbert 85233(480) 497-0011www.brewyourownbrew.comWhere the art ofhomebrewingstarts .
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Brew er s Connect ion1435 E. University Drive, #B103Tempe 85821(480) [email protected] .comArizona'soldest homebrewstore.Fullservice 7 days a week!
B re we rs Connect ion4500 E. Speedway Blvd. #38Tucson 85711(520) 881-0255www.brewersconnection .comArizona'soldest homebrew store.Fullservice 7 days a week!
H o meb rew er s Outpost& Mail Orde r Co.801 S. Milton Rd ., Suite 2Flagstaff 860011-800-450-9535www.homebrewers.comFree Shipping in Arizona on
orders over $50.
Hops & Tannins4220 W. Summit Walk Ct.,Suite 1201Anthem 85086(623) 551-9857www.hopsandtannins .comOfferingup a fullline of brewingequipment & supplies, draftequipment, craft brews and specialtywines for a one-stop beer& wine shop .
W ha t Ale's Ya6363 West Bell RoadGlendale(623) 486-8016www.whatalesya.comGreat selection of beer &wine making supplies.
ARKANSASFermentables3915 Crutcher St.North LittleRock 72118(501) 758 -6261www.fermentables .com
Complete homebrew &winemakers supply
The H o m e B re we ry455 E. Township St.Fayetteville1-800-618-9474homebrewery@arkansasusa.comwww.thehomebrewery.comFor all yourbeer & wine makingneeds . ,
Wine and BrewMak er s Gallery4100 Planters Rd.
Fort Smith 72908(479) 646 -4164www.WineandBrewmaker.comMalts, Grain, Beer Kits, Bottles,Yeast & KeggingEquipment.
CALIFORNIAAddison H o meb rewProvisions1328 E. Orangethorpe Ave.Fullerton 92831(714) 752-8446www.homebrewprovisions.comBeer, Wine & Mead.
The Beverage People840 Piner Road, #14Santa Rosa1-800-544-1867www.thebeveragepeople.comFast Shipping, Great Service!
The B re wme is t e r802-A Reading St.Folsom 95630(916) 985-7299fax: (916) 357-9728www.folsombrewmeister.comsales @ olsombrewmeister.comBest service anywhere.
Culver City H o m eBrewing Supply4358 1/2 Sepulveda Blvd.Culver City 90230(310) 397-3453www.brewsupply.comFull supply of extracts, malts &
hops. Personal service you can 'tget online.
Doc 's Cellar855 CapitolioWay, Ste. #2
San Luis Obispo(805) 781-9974www.docscellar.comLargest beer & wine supplieronthe central coast.
Fermentat ion Solut ions2507 Winchester Blvd.Campbell 95008(408) 871-1400www.fermentationsolutions.comFull lineof ingredients and equipment forbeer, wine, cheese , mead,soda , vinegarand more!
H o me Brew Shop1570 Nord Ave.Chico 95926(530) 342-3768e-mail:homebrushop@yahoo .comwww.chicohomebrewshop.comYears of experience, advicealways free!
Hydro Brew1319 South Coast Hwy.Oceanside 92054(877) 966-4769, (760) 966-1885fax: (760) 966-1886www.hydrobrew.com
Homebrewing&
Hydroponicssup
plies serving the San Diego area.
M ore B e e r !995 Detroit Ave., Unit GConcord 94518(925) m-7107 fax: (925) [email protected] also in Los Altosand Riverside.
Murrie ta H o meb rewEmporium38750 Sky Canyon Dr., Ste AMurrieta 92563(951) 600-0008toll-free: 888-502-BEERwww.murrietahomebrew.comRiversideCounty'sNewestFullServe Homebrew and WineMakingSupplyStore! Takingorders onlinenow!Free shippingon orders over$100. Free monthlydemonstrations.
Original H o m eBrew Outlet5528 Auburn Blvd., #1Sacramento(916) 348-6322Check us out on the Web atwww.ehomebrew. com
O'Shea BrewingCompany28142 Camino CapistranoLaguna Niguel(949) 364-4440www.osheabrewing .comSouthern California'sOldest &
Largest HomebrewStore!
Sierra Moonsh ineH o meb rew Supply12535 Lorna Rica Dr. # 3
Grass Valley 95945(530) 274-9227www.sierramoonshine.comWonderful selectionof ingredients and equipment for fermenting beer, wine, mead and soda .We help you make whatyouwant!
Stein Fillers4160 Norse WayLong Beach 90808(562) [email protected]
Your complete Homebrew Store,serving the communitysince1994. Home of the Long BeachHomebrewers.
CO LO RA D OBeer and Winea t H o me1325 W. 121 st. Ave.Westminster(720) 872-9463www.beerathome.com
Beer a t H o me4393 South BroadwayEnglewood(303) 789-3676 or1-800-789-3677www.beerathome .com
T he Brew Hut15120 East Hampden Ave.Aurora1-800-730-9336www.thebrewhut.comBeer, Wine, Mead & Soda -WE HAVEIT ALL!
Hop To It H o meb rew2900 Valmont Rd., Unit D-2Boulder 80301(303) 444-8888fax: (303) 444-1752www.hoptoithomebrew.comBecause MakingIt Is AlmostAsFun As DrinkingIt!
Hops an d Berries125 Remington St.Fort Collins 80524(970) 493-2484www.hopsandberries .comShop at our store in Old Town FortCollinsor on the web forallyourhomebrew and winemakingneeds.
Nextdoor to Equinox Brewing!
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Someth ings Brewn'401 E. Main StreetGalesburg 61401(309) 341-4118www.somethingsbrewn .comMidwestern Illinois' most complete beer and wne making shop .
INDIANAButler Winery Inc.1022 N. College Ave.
Bloomington 47404(812) 339-7233e-mail: [email protected] Indiana's largest selection of homebrewing and winemaking supplies. Excellent customer service . Shop online at:butlerwinerycom
Gre a t Fermentat ionsof Indiana5127 E. 65th St.Indianapolis 46220(317) 257-WINE (9463)Toll-Free 1-888-463-2739www.greatfermentations.comLarge selection, KnowledgeableStaff.
Quality Winean d Ale SupplyStore : 108 S. Elkhart Ave.Mail: 530 E. Lexington Ave. #115Elkhart 46516Phone (574) 295-9975E-mail: [email protected]: www.homebrewit.comQualitywne & beer makingsupplies for home bre wers andvintners. Secure online ordering.Fast shipping. Expert advice.Fully stocked retail store .
Super io r Ag Co-op5015 N. St. Joseph Ave.Evansville 477201-800-398-9214 or(812) 423-6481Co-opCountryCorner@ insightBB.comBeer & Wine. Brew supplier forSouthern Indiana.
IOWAB e e r Crazy3908 N.W. Urbandale Dr./100 St.De
s Moines 50322(515) 331-0587www.gobeercrazy.comWe carry specialty beer, and afull-lineof beer & winemakingsupplies!
Bluff Stree t Brew Haus372 BluffStreetDubuque563) [email protected]
www.bluffbrewhaus.comComplete line of wne &beermaking supplies.
KANSASBacchus &Barleycorn Ltd.6633 Nieman RoadShawnee 66203(913) 962-2501www.bacchus-barleycorn.comYour one stop homefermentation shop!
H o meb rew P ro
Shoppe, Inc.2061 E. Santa FeOlathe (913) 768-1090 orToll Free : 1-866-BYO-BREWSecure online ordering:www.bre wcat.com
KE NT UCKYWinemakers &B e e rma ke rs Supply9475 Westport Rd .Louisville 40241(502) 425-1692www.winebeersupply.comComplete Beermaking &
Winemaking Supplies. PremiumMaltfrom Briess & Muntons.Superior Grade of Wine Juices .FamilyOwned Store Since 1972.
LOUISIANAB re ws toc k3800 Dryades St.New Orleans 70115(504) 208-2788email: [email protected] Largest Selection ofHomebrewng Supplies in Louisiana!
M A I N ENatural Living C e nte r209 Longview Dr.Bangor 04401(207) 990-2646 ortoll-free: 1-800-933-4229e-mail: nlcbangor@yahoo .comwww.naturallivingcenter.net
M ARYL ANDAnnapolis H o m e Brew836 Ritchie Hwy., Suite 19Severna Park 21146(800) 279-7556fax: (41 0) 975-0931www.annapolishomebrew.comFriendly and informative personalservice; Online ordering.
Th e Flying Barrel103 South Carrol St.Frederick(301) 663-4491fax: (301) 663-6195www.flyingbarrel.comMaryland's 1st Brew-On-Premise;wnemaking and homebrewng supplies!
Maryland H o meb rew6770 Oak Hall Lane , # 115Columbia1-888-BREWNOWwww.mdhb .comWe ship UPS daily
M A S S A C H U S E T T SBeer & Wine Hobby155 New Boston St. , UnitTWoburn 01801
1-800-523-5423e-mail: shop @beer-wine.comWeb site : www.beer-wine .comBrew on YOURPremiserMOne stop shopping for the mostdiscriminatingbeginner &
advanced beer & wine hobbyist.
Beer & WinemakingSupplies, Inc.154 King St.Northampton (413) 586-0150Toll-free: 1-800-473-BREWwww.beer-winemaking.com34th year! Custom All-GrainOrders.
M ode rn H o meb rewEmporium2304 Massachusetts Ave.Cambridge 02140(617) 498-0400, fax (617) 498-0444www.modernbrewer.comThe Freshest Supplies, AwesomeService Since 1990!
NF G H o meb rewSupplies72 Summer St.Leominster (978) 840-1955Toll Free: 1-866-559-1955
[email protected] prices! Personalizedservice! Secure on-line ordering.
Strange Brew Beer &Winemaking Supplies41 Boston Post Rd . E. (Rt. 20)Marlboro1-888-BREWINGe-mail: dash @Home-Brew.comWebsite : www.Home-Brew.comWe put the dash back inHome-Brew!
We s t BoylstonH o meb rew EmporiumCauseway Mall, Rt. 12West Boylston(508) 835-3374www.wbhomebrew.comService, variety,quality. Open 7 days .
The Witches Brew, Inc.12 Maple Ave.Foxborough 02035(508) 543-0433steve @ hewitchesbrew.comwww.thewitchesbrew. comYou've Got the Notion,We 've Got the Potion
M ICH IG A NAdventures inHomebrewing23869 Van Born Rd .Taylor 48180(313) 277-BREW (2739)Full Lineof Kegging Supplies!Visit us atwww.homebrewing.org
Brew er s EdgeH o meb rew Supply, LL C
650 Riley Street,
SuiteE
Holland 49424(616) 805-UBRU (8278)(616) 283-6423 (cell)www.brewersedgehomebre w.comemail : brewersedge @gmail.comYour Local Homebre wng &Winemaking Supply Shop ...getthe Edge!
BrewGadgetsStore : 328 S. Lincoln Ave.Mail: PO Box 125Lakeview 48850Online: www.BrewGadgets.comE-mail: edw@BrewGadgets .comCall us on our Dime @ 866) 591-8247Qualitybeer and wne makingsupplies. Secure online orderingand retail store. Great! Prices andpersonalized service .
Brewingworld5919 Chicago Rd .Warren 48092(586) 264-2351Brew on Premise , Microbrewery,Homebrewing & WinemakingSupplieswww. brewingworld.comwww.kbrewery.com
C ap 'n ' CorkH o meb rew Supplies16812 - 21 Mile RoadMacomb Twp.(586) 286-5202fax: (586) [email protected], White Labs, Hops & BulkGrains!
Hopman's Beer &Winemaking Supplies4690 W. Walton Blvd.Waterford 48329(248) 674-4677www.hopmanssupply.comAllyour needs from brew to bottleand then some .
Pauly's Beer, Wine &Spiri ts Shoppe11250 Fulton EastLowell 49331(616) 897-BOOZ (2669)www.paulys .netDrink watcha like ..Wide selection of homebrewsupplies including bulkgrains,hops , liquid & dry yeasts .
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Mr. Steve 'sH o meb rew Supplies2944 Whiteford Rd., Suite 5York 17402(717) 751-2255 or1-800-815-9599www.mrsteves.comemail: mrsteve@mrsteves .comCelebrating 17 years of friendlyknowledgeable service!
Porter House Brew
Shop, LL C1284 Perry HighwayPortersville 16051(just north of Pittsburgh)(724) 368-9771www.porterhousebrewshop.comOffering home-town customerservice and quality products at afair price. Large selection ofhome brewing, winemaking andkegging supplies .
Scotzin Brothers65 N. Fifth St.Lemoyne 17043(717) 737-0483 or1-800-791-1464www.scotznbros.comWed . & Sat. 10-5pmCentral PAs Largest IN-STOREInventory!
South Hills Brewing -Greentree2212 Noblestown Rd.Pittsburgh 15205(412) 937-0773www.southhillsbrewing.comGrowng again to serve you better. Now stocking Spagnols winekits and an expanded line of beerequipment. Visitour 3000 squarefoot showroom, or order online.
South Hills Brewing -Monroeville2526 Mosside Blvd.Monroeville 15146(412) 374-1240www.southhillsbrewing.comLocated within minutes ofInterstate 376, Rt 22, and thePennsylvania Turnpike to serveour customers east of Pittsburgh.Visitus or order online.
Universal CarbonicGas Co.614 Gregg Ave.Reading 19611(610) 372-2565fax:. 61 0) 372-9690email: [email protected], bottler & distributor of Reading Draft Premiumsodas since 1921. Full line retailer of wine & beer kits (275+ instock), supplies and equipmentfor pressing, kegging and tapping.Dry Ice on hand. We fill C02cylinders on the spot andhydrotest as necessary
We a k Kne e H o meBrew SupplyNorth End Shopping Center,1300 N. Charlotte St.Pottstown 19464(610) 327-1450 fax: (610) 327-1451www.weakkneehomebrew .comBEER and WINEmaking supplies,classes and our unique TASTING
BAR. Sample ice cold beer on tapand dozens of fine wines.
Windy Hill Wine Making10998 Perry HighwayMeadville 16335(814) 337-6871www.windyhillwine.comNorthwestPAs beer and winemaking store.Hours: Tues - Fri 9am-6pmSat 9am-4pm, Closed Sun & Man
Wine & Beer Emporium100 Ridge Rd. #27Chadds Ford 19317(610) 558-BEER(2337)[email protected] carry a complete line of beer &winemakingsupplies, honeys ,cigars and more! Call for directions,please don 't followyour GPS oronline directions.
Wine & BeerMak er s Outlet202 South 3rd St. (Rt. 309)Coopersburg 18036(484) 863-1 070www.wineandbeermakersoutlet.cominfo@wineandbeermakersoutlet.comGreat Beer • Great Wine • OutletPrices
Wine, Barley & HopsH o meb rew Supply248 Bustleton PikeFeasterville 19053(215) [email protected] source for premium beer &
wnemaking supplies, plus knowledgeable advice .
RHODE I SL ANDAdamsvil le Wine
and Spiri ts81 Stone Church Rd.Little Compton 02837(401) 635-2109From kits to grains, let us helpyou withyour next batch! Open 7
days a week!Call us @ 401) 635-2109
Blackstone ValleyBrewing Supplies407 Park Ave.Woonsocket (401) 765-3830www.blackstonevalleybrewing.comQuality Products and PersonalizedService!
7 8 October 2010 BRE W YOUR O W N
S O U T H CAROLINABet-Mar LiquidHobby Shop736-F Saint Andrews Rd.Columbia 29210(803) 798-2033 or1-800-882-7713www.liquidhobby.comProviding unmatched Value , Service& Qualityto you for over 40 years!
S O U T H DAKOTAGoodSpiri ts Fine Wine& Liquor3300 S. Minnesota Ave.Sioux Falls 57105(605) 339-1500www.gsfw.comLargest selection in South Dakotafor the home brewer and winemaker. We are located in the TaylorsPantry Buildingon the corner of41st & Minnesota Ave.
T E NNE SSE EAll Seasons Garden ing& Brewing Supply924 8th Ave. SouthNashville 372031-800-790-2188 fax: (615) 214-5468local: (615) 214-5465www.allseasonsnashville .comVisit Our Store or Shop Online.Nashvil/es Largest HomebrewSupplier!
TEXASAustin Homebrew Supply9129 Metric Blvd.
Austin 787581-800-890-BREW or(512) 300-BREWwww.austinhomebrew.comHuge online catalog!
DeFalco's Ho me Winean d Beer Supplies8715 Stella LinkHouston 77025(713) 668-9440 fax: (713) 668-8856www.defalcos.comCheck us out on-line!
Fine Vine Wines - The
Winemaker 's To y Store1300 North Interstate 35E, Ste 106Carrollton 75006(866) 417-1114www.finevinewines.comDallas' newest full service homebrew supply store .
H o me Brew Party15150 Nacogdoches Rd., Ste 130 ·San Antonio 78247(210) [email protected] and wine making classesand supplies .
H o m e b r e wHe a dqua r t e r s300 N. Coil Rd ., Suite 134Richardson 75080(972) 234-4411 or1-800-966-4144www.homebrewhq.comProudly serving the Dallas areafor 30+ years!
UTAH
The Beer Nut1200 S. StateSalt Lake City 84111(888) 825-4697fax: (801) 531-8605www.beernut.com"Make Beer not Bombs "rM
VIRGINIABlue Ridge Hydroponics& H o me Brewing Co.5524 Williamson Rd., Suite 11Roanoke 24012(540) 265-2483www.blueridgehydroponics.comMan-Sat: 11 am - 6pm
Fermentat ion Trap, Inc.6420 Seminole TrailSeminole Place Plaza #5Barboursville 22923(434) 985-2192fax: (434) 985-2212questions@ ermentationtrap .comwww.fermentationtrap.comYour localyet global homebrewing/ winemaking equipment andsupply store.
Home B re wUSA96 West Mercury Blvd.Hampton 23669(757) 788-8001www.homebrewusa .comLargest Selection of Beer & WineMaking Supplies & Equipment inSoutheastern Virginia!
Home B re wUSA5802 E. VirginiaBeach Blvd., #115JANAFShopping PlazaNorfolk235021-888-459-BREW or(757) 459-2739www.homebrewusa.com
Largest Selection of Beer & WineMaking Supplies & Equipment inSoutheastern Virginia!
.Jay's Brewing Supplies12644 Chapel Rd., Ste 113Clifton 20124(703) 543-2663www.jaysbrewing.comemail: [email protected] matter if you 're a novice oradvanced brewer, we have whatyou need . Setting the standardfor brewing supplies & ngredients at competitive prices .
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myLHBS(myLocaJHomebrewShop)6201 Leesburg Pike #3Falls Church(703) 241-3874www.myLHBS.comAllthe basics plus unique andhard-to-find Belgian and otherspecialty ingredients.
WeekEnd Brew er -H o me Beer &
Wine Supply4205 West Hundred RoadChester/Richmond area 238311-800-320-1456 or(804) 796-9760beerinfo@weekendbrewer.comwww.weekendbrewer.comLARGESTvariety of malts & hopsin the area!
WASHI NGTONB a de r Beer & WineSupply, Inc.711 Grand Blvd.Vancouver, WA 986611-soo-596-361 oSign up for our free e-newsletterat www.baderbrewing.com
T he Beer Essentials2624 South 112th St. , #E-1Lakewood 98499(253) 581-4288 or1-877-557-BREW (2739)www.thebeeressentials .comMailorder and secure on-lineordering available. Complete lineof brewing and kegging supplies .
The Cellar H o meb rewMake your own beer & wine14320 Greenwood Ave. N.Seattle 981331-800-342-1871FAST Reliable Service, 38 Years!Secure ordering onlinewww.cellar-homebrew.com
H o meb rew Heaven91 09 Evergreen WayEverett 982041-800-850-BREW(2739ifax: (425) [email protected]
Voted Best Online Web Sitefor Ordering
Larry 's Brewing Supply7405 S. 212th St., #103Kent1-800-441-2739www.larrysbrewsupply.comProducts for Home andCraft Brewers!
Mountain H o meb rew& Wine Supply8520 122nd Ave. NE , B-6Kirkland 98033(425) 803-3996info@mountainhomebrew .comwww.mountainhomebrew .comThe Northwest's premier homebrewing & winemaking store!
Northwest BrewersSupply
1 06 6th StreetAnacortes 98221(800) 460-7095www.nwbrewers.comAllYour Brewing NeedsSince 1987
Yakima ValleyWiner-Y Supply401 7th St.Prosser 99350 (509) [email protected]: M-F9:00-6:00Your Eastern Washington HomeBrewing and Winemaking Supplier.
WIS CO N S INCedarburg Homebrew,Wine and C he e s eW62 N590 Washington Ave.Cedarburg 53012(262) 377-1838www.thecheesemaker .comHours: Mon-Fri10-6Sat: 10-5 Sun: 11-5steve @ hecheesemaker. com
House o f H o meb rew410 Dousman St.Green Bay 54303(920) [email protected] .comBeer, Wine, Cider, Mead, Soda ,Coffee, Tea, Cheese Making.
Northern Brew er, Ltd.1306 S. 108th St.West Allis 532141-800-681 -2739www.northernbrewer.comCallor Write fora FREECATALOG!
Point Brew Supply
1816 Post RoadPlover 54467(715) [email protected]"The Feel Good Store with aProfessional Brewer on Staff"
The Purp le Foot3167 South 92nd St.Milwaukee 53227(414) 327-2130 fax: (414) 327-6682wineandbeer@purplefootusa .comwww.purplefootusa.comTop qualitywine and beer supply -Call for a FREEcatalog!
Wind RiverBrewing Co., Inc861 1Oth Ave.Barron 548121-800-266-4677www.windriverbrew.comFREEcatalog. Fastnationwide shipping.
Wine & Hop Shop1931 Monroe StreetMadison 53711
1-800-657-5199www.wineandhop .comSouthern Wisconsin's largestselection of beer & winemakingsupplies . 10 varieties of winemaking grapes from MitchellVineyard.
AUSTRALIAVICTORIA
Grain an dGra pe Pty LTD.5/280 Whitehall St.Yarraville 3013(03) 9687 0061www.grainandgrape.com .auEquipment, ingredients andadvice for the beginner & expert.Full mail order service.
CANADAONTARIO
Canadian H o meb rewSupplies263 Vodden St. East
Brampton L6V 1N3(905) 451-4835chs-store @rogers .comwww.homebrew-supplies.caDrinka Beer, Waste an Hour.Brew a Beer, Waste a Lifetime!For allyour homebrew supplyneeds and wants.
H o meb rew er s RetailWhitby L1 N 9P3(905) [email protected] .comTurning Water... lnto Beer!
S H O P OWNERS:List your s tore in theH o m e b r e w Direc tory
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