BYO 2010 Vol 16-06 October

7/28/2019 BYO 2010 Vol 16-06 October

http://slidepdf.com/reader/full/byo-2010-vol-16-06-october 1/84

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

w w w. b y o . c o m$4.99US $4.99CAN

1 0>

0 09281 02485 9

7/28/2019 BYO 2010 Vol 16-06 October


Irish Red Aleextract: #1010

all-grain: #1014

Deluxe BrewingStarter Kit

wf plastic Carboys: #7603Bwf glass Carboys: #7603

Peat-Smoked Porterextract: # 1550

all-grain: #1554

Blichmann Hop RocCombination hopback/

in-line ho p infuser.Check our website fo r availabi

HOMEBREWING & WINEMAKING SUPPLYNORTHERN BREWER(800)681-27 39 www.northernbrewer.com

7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


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.

7/28/2019 BYO 2010 Vol 16-06 October


etter ®ottle

www. be tte r-bottl e .co mManual On-LinePatents pending Do Not Exceed 60 °C (140 °F)

Unique polyethylene terephthalate (P ET) container for fermenting wine and beer

BetterBottle® carboys and fittings are . . .

Better - by design( Virgin PET- B P A ~ F r e e- Plasticizer-Free )

Thank you for 8 heady years

Visit our Web site a -gain

www.Better-Bottle.comLearn about new additions to our product line

Access a wealth of frequently-updated information

Check out the informative sections under theTechnical Tab

The Wash/Sanitize section containshelpful, important tips

7/28/2019 BYO 2010 Vol 16-06 October


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

SUBSCRIPTIONS ONLYBrew Your Own PO. Box 469121 • Escondido, CA g2046

Tel: (800) 900-7594 • M-F 8:30-5:00 PSTE-mail: [email protected] • Fax: (760) 738-4805

Special Subscription Offer8 issues for $28.00

EDITORIAL & ADVERTISING OFFICEBrew Your Own

5515 Main StreetManchester Center, VT 05255

Tel : (802) 362-3g81 Fax: (802) 362-2377Email: [email protected]

ADVERTISING CONTACT : Kiev Rattee (kiev@byo .co m)EDITORIAL CONTACT: Chri s Co lby ([email protected] om)

FACEBOOK: www .face boo k.co m/ BrewYourOwnTWITTER : @Brew YourOwn

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 .

7/28/2019 BYO 2010 Vol 16-06 October


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

7/28/2019 BYO 2010 Vol 16-06 October


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

Weyermann : Superb German Malts

Weye rm ann is Ge rm any's o ldes t and fi nes t malt ster, p rodu c ing a w ide ran ge of barley, wheat a nd r ye m alts ro opt imi ze every bee r!

• Superb quality Pilsner, Pale Ale, Vienna an d Munich base malt s• Specialty mal ts to match just about any recipe• Weye rm a nn c rys ta l a nd roas t m alt s a re p ro du ce d in r o ta ry roas ti n g drum s ra th e r tha n in rh e usu al fla tb ed kil ns ,

produ cin g a m o re co nsisre nr , hi g h qu aliry e nd pr odu c t• NEW a ut h ent i c Bava ri an Pil sn e r m alt• SINAMAR ® L iquid All -M a lt b ee r co lo rin g ex rracr now ava ilabl e in 4 oz . bo ttl es for r he ho m ebr ewe r1

D is tribut ed in th e U ni t ed Sta res by Crosby & Bake r,fro m w ho lesa le (s tri c tl y!) wa reho u ses in:

• \XIcstport, M.tss.tchusctrs • Baltimore, Maryl.md• Atl.mt.t, t ;corgi.t • Sacra menlO, C.tlili>rni.t• Salt l..tkc City. Ut.th

We bsites fo r m o re in f o rm a tio n Sp ecs & o th er g rea t st u ff:www.Weye rm a nn Ma lt .co m www .Cros by-Baker.co m E m a il: In fo@Cros by-Bake r. co m

CROSBY & BAKER LTDCa ll us for grea t pr o du c ts a nd p rices : 1. 8 00 .999 .24 4 0

6 October 2010 B R EW YOUR O W N

7/28/2019 BYO 2010 Vol 16-06 October


(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.) @

Actual SizeDual C0 2 RegulatorRefrigerator space is always at a premium, so whywaste it with a bulky regulator and tank?We have developed a MiniC02 regulator that takeseither disposable threadedC02 cartridges or stan-

dard refillable~ . . . , . .. . paintball C02~ _ _ , - -tanks. Now

use a Mini Regulatorwith economical refillablepaintball C02. The ultimatespace saving regulator.S34 $149.90

Also Available: I f

you already have aLeland Mini Regulator, we have anadapter to convertto dual C02. R8 4 $19.90

williamsbrewing.com • 800-759-6025


7/28/2019 BYO 2010 Vol 16-06 October


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).

7/28/2019 BYO 2010 Vol 16-06 October


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

Brewery Control Systemfrom Embedded Control Concepts.• • _ _ . . The BCS-462 temperature controller from0

· ' · ".. :- · • - Embedded Control Concepts enables a brew-...._

-'"'~ - h .~ " / C \~ : : · / C \2: : · ~_: : : : - : ·/ C \~ -.- · er to precisely an d reliably supervise t e ent1re

.=: 8 \6 1 '\0:} ' \ d brewing process for repeatable results .· - · Integrate th e BCS into your home network:::: 0 0 0 0 an d monitor your brewery an d fermentation- = ~I \i:jJ ~ "-i;1 ~ temperatures from anywhere .( : . i i i - · - ·· ~

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/


7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -I

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] :

~ - - - - - - - - - - - - - - -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -- - - - - - - - - - - - - - - - - - - - - -~

____________________________________________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.

- - - - - - ~ ~ - - - - - - - - - -

Liquid malt extract is basically wort that has been dehydrated t o 20%moisture. Brewers later add water back to reconstitute it for brewing.

B Y O . C O M October 2010 11

7/28/2019 BYO 2010 Vol 16-06 October


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

~ - - - - - - - - - -- - - - - - - - - - - - - - - - - - - - -- - - - - - - - - - - - - - - - -- - - - - -- - - - - - - - - - -... . - --- -

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\ ........... -.. . . .......... ... ....... .. . .......... .. . .. . .. . .. ........... ···· /

7/28/2019 BYO 2010 Vol 16-06 October


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

7/28/2019 BYO 2010 Vol 16-06 October


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! §

7/28/2019 BYO 2010 Vol 16-06 October


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

7/28/2019 BYO 2010 Vol 16-06 October


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

7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


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

ON THE WEB

FIATUBING

EXTENSIVE SELECTION

FAST SHIPPING/ EXPERT ADVICE

WE CATER TO NEW BREWERS!

Visit our online store or call to requesta catalog. You'll be glad yo u did!

800-,9S-98JO

·WWW. TN£GRAP£.N£T

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

IntensiveBrewingScience&Engineering(IBS&E,23 weeks)dYRB111h N8'18Rlber161h,~ m FUll

Craftbrewers Apprenticeship(CBA, 28weeks)dYRe111h Qesel!lber~ 1 s l ,~ Q 1 ~FUll

Callus or emailformore information(BOO)636-1331www.abgbrew.com • email: [email protected]

7/28/2019 BYO 2010 Vol 16-06 October


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__________________________________________


7/28/2019 BYO 2010 Vol 16-06 October


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


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.

7/28/2019 BYO 2010 Vol 16-06 October


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 :


7/28/2019 BYO 2010 Vol 16-06 October


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}.

7/28/2019 BYO 2010 Vol 16-06 October


Where Wander Lust Meets Beer Love.

7/28/2019 BYO 2010 Vol 16-06 October


BACK ISSUE SALE!Buy 5 Issues .. Get 5

More lssues F R E E !

We are offering readers a very special deal on our limited quantities of back issues. Buy any 5 issues for $25 (plus $12.50 shipping) and receive 5 more issues forFREE! Buy 5 and get 5 FREE! Choose from these collectible classics still in stock from 1998, 1999,2000,2001,2002,2003,2004,2005,2006,2007,2008 and

HURRY ' SUPPLIES ARE LIMITED' N O W AVAILABLE ONLINE AT• · WWW.BREWYOUROWNSTORE.COM

JUNE 9 8 APR. 00 MAR./APR. 0 2 MAR./APR. 04 OCT. 05·Hop Profiles and Tips ·Making Smoked Beers •Understanding Malt ·Brewing Sugars & ·I 0 Keys to Better•Malt Cooler Recipes ·Your First Keg ·Computer Brewing Ho w to use Them Extract Beers

Software ·Yeast: Choose the •Brewing Beers withJULY 9 8 MAYOO Right Strain Brettanomyces·IS Clone Recipes ·Your First Mash JULY/AUG. 0 2 for your Beer• 3 Beers, I Mash ·Understanding Your ·21 Regional U .S. D E C . 0 5

Water Recipes MAY/JUNE 04 •Pacific NorthwestA U G . 9 8 ·Brewing with Fruit •Making Low-Carb Clones·Easy Beer Calculations OCT. 00 Homebrew •I 0 Hardest Beer Styles•Yeast Pitching ·•20 Autumn Extract OCT. 02 •Beer Barbecue Recipes

Recipes • Bett er Extract JULY/AUG. 06OCT. 9 8 ·Build a Counterflow Techniques JULY/AUG. 0 4 ·Brewing Hefeweizens·Great Bock Recipes Wort Chiller ·One Batch, Two Beers ·Brewing Bocks • Belgian Ferme ntat ions•Choose the Right Kit -American & German

JAN. 01 JAN./FEB. 03 ·Water Tips for Extract OCT. 0 6NOV. 98 • Brew Indigenous Beers ·Brewing Porter Beer ·Guide to 254 Extracts•Kegging Techniques From 4 Continents ·Cleaning & Sanitation •Bourbon Barrel Brewing•Using Liquid Yeast ·Making Root Beer Made Easy SEPT.04

·13 Commercial Happy OCT. 07J AN.99 FEB. 01 MAR./APR. 0 3 Beers Cloned •Keys to Extract

·Aging in Wood ·5 German Clone ·Selecting Hops to Style ·Brewing Old Ales Excellence•Figuring Hop Bitterness Recipes ·Introduction to ·Partial Mash Procedures

·Decoction Step-by-Step Kegging OCT. 0 4F E B . 9 9 •Extract Experiments DEC. 07

·Malta Yeast Starter MAR.01

MAY/JUNE 03 ·Lambie Brewing·Big Lagers - Techniques

•Organic Homebrewi ng •Growing Yeast Strains ·How to Control th e to Brew High-Gravityat Home Color ofYour Beer NOV. 04 Beers

MAR. 9 9 •Brew Low-Carb Beer ·Adding Oak to Beer •4 Homebrew Projects ·Brewing With Chocolate

·Imported Clone Recipes wit h Beano • ·Hard Cider Made Easy Malt

·Build an Electric Brew JULY/AUG. 0 3Stove MAY01 ·Light Beer Recipes MAR./APR. 05 MAR./APR. 0 8

·20 Extract Recipes ·Tips for Entering ·New Ho p Varieties •Hop Substitution Guide

JULY 9 9 for Spring Home brew ·Grow Your Ow n Hops ·Batch & Continuous

·Summer Homebrew •Build a Counter Competitions Sparging

Recipes Pressure Bottle Filler MAY/JUNE 05·Hempen Ale Recipe S E P T. 0 3 •I 0 Classic Clones: MAY/JUNE 08

SUMMER 01 •Pale Ale Recipes Anchor Stea m, Fuller's ·Czech Pilsners

.AUG. 9 9 •5 Clone Recipes for ·Yeast Pointers ESB, Guinness, ·Build a Hop Drying Oast

•Wit, Kolsch Recipes Summer Sierra Nevada PaleJULY/AUG. 0 8

·American Lager Clones ·Build a Big-Batch OCT. 0 3 Ale, Orval, Duvel, ·6 Belgian Inspired ClonesMash Tun ·17 Foolproof Extract Paulaner Hefeweize n,

DEC.99 Recipes Pilsner Urquell,·Fruit Meads

•Cutting Edge Equipment SEPT. 01 ·Trappist Ale Tips & Celebrator, WarsteinerSEPT. 0 8

·Increasing Batch Size ·Learn to Brew with Recipes·Low-Hop Recipes

No-Boil Kits, Extract JULY/AUG. 05 ·Dry Stout, Scottish AleJAN.OO with Grains, Partial NOV. 03 ·Brewing Heineken and• 7 Czech Beer Recipes Mash, Single-Infusion ·Choosing and Using International Lagers OCT. 0 8•Your First Brew Mash and Step Mash Homebrew Pumps ·Belgian Saison ·Organic & Green

·Steeping vs. Partial BrewingFEB.OO JAN./FEB. 0 2 Mashing SEPT. 0 5 ·Convert a Keg to Kettle·High-Gravity Brewing ·8 Ski Town Clone ·I Oth Anniversary·Foreign Clone Recipes Recipes DEC.03 Issue: I0 Best Wizard

·Thomas Jefferson's ·High-Gravity Beers QuestionsHomebrew ·Brewing with Spices ·I 0 Dark Beer Clones

B U Y 5 I S S U E S . . . G E T 5 M O R E I S S U E S F R E E !

7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


Photos courtesy of Schlenke

UCHBIER:Brewing "Liquid Bacon"

story by Hors t Dornbusch

2 6 October 2010 B R E W Y O U R O W N

7/28/2019 BYO 2010 Vol 16-06 October


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


7/28/2019 BYO 2010 Vol 16-06 October


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


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

7/28/2019 BYO 2010 Vol 16-06 October


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!.


7/28/2019 BYO 2010 Vol 16-06 October


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

7/28/2019 BYO 2010 Vol 16-06 October


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

7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


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 .

Wantto brewthebest?Prem ium Food & Bevernge In gredient s Startwiththe best!

The Practical Guide to Beer Fermentation

By Chris White with Jamil Zainasheff

Now Available!shop.beertown.org

.B1\..Brtwlrs Pu b ka li on s~ 1 AD lvi s o nolt be Bre w r s Auoclattoa

www .Brt wersAs sotl ali on Of&

BVO.COM Oct o b e r 2010 3 3

7/28/2019 BYO 2010 Vol 16-06 October


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


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.

7/28/2019 BYO 2010 Vol 16-06 October


B Y O .C O M Oct o b e r 2010 3 5

7/28/2019 BYO 2010 Vol 16-06 October


Get to Know lVloreBeer!ProductRecommendationsfrom the MoreBeerr Staff

Olin's Favorite o r e B e e r l~ Product: Olin Also RecommendsIThese Four Brewing ToolsMoreBeerf " B3 -50 0 - 5 Gallon BrewSculpture "

Olin SchultzMoreBeerl Founder

About Olin :Years Brewing: 18Favorite Kit: Malty BrownBrewingSetup:B:J-600 BrewSculpture

Employee Since:Day one/

' ' 'I'C 0\1 '/l tc / StTCrt!l nn ·wScu lfllllli S 0 low Ill)' jn/J!) Ibill sl'lfkcl on tht" 83-500 ji w ga llo1 t systt·miJl'CtlliS'

it Is comtJac t a11el so ,·asy to worlt witiL W flt tlm·r/lids mukr six )'l ' llrs old, I don't lww as nwdt t i l lh ' Ias I IISl' to! \Vith the UJ -500 I am w mplt'lc em AllGnlinlm·wJmm :s twt /t)jillish ;,, '1.5 hourS. ' '

-Oi iu5dmlf _z I

8 gallon Heavy Duty BrewKettle -With BallValve

BE308.......$135.95 (1'11th discount)

Barbed StainlessSteelQulokDisconnectSet

H507............$22.95 (I lith dis co unt )

@

Malty Bro\'mAle - Mini MashIngredient Kit

K!T300. . ....$26.95 (with discount)

BYOReaders Save$200.00Offour 83·500 - 5 gal BrewSculpture·

• Ue CouponCode:BYOOCT10ol checkout • Umi: onepercustomer • Expires: 10/30/ 2010• Visitourwebsitemnthlyform re of oursluff's ovOJileproduelsondgreoldeols!

Breathable SiliconeCarboy Hood

FE496 ...........$8 .96 (l'llthdiscount)

www.MoreBeer.com • Home Brewing Supplies • 1-800-600-0033

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

from our popular "Mr. Wizard" department offers

advice for both the novice and the advanced hobby

homebrewer - and everyone in between!

Covering nearly every situation a homebrewer

could encounter , this 432-page guide is the

perfect reference for any amateur brewer . Fully

indexed and organized by themes . Find answers

to your questions and fixes to your problems fast.

Available at bet ter b r e wi ng supp ly re ta i lers an d books t o r e s

O r d e r y o u r c o p y no w fo r jus t $ 1 4 . 9 5o n l i n e a t

b r e w y o u r o w n s t o r e . c o mo r b y c a l li n g 8 0 2 - 3 6 2 - 3 9 8 1

- -


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

7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


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-

www.highgravitybrew.com

~ l (!Cap'Snew 'Crown Cap'adorns the entire'Royal Family'o f bottles . ~ ~ ~

Manufactured by E.Z . Cap(+03) 2 8 2 -5 9 1 2 ww w .ezcap.net

in 5)({))({))m ~ an dl

11 ~t r \ bo t t~e ~

ino'lilr b e ~t

W ~ i n t{d ea r )a nd! Am b er

Available from

your localDistributors:

L.D. Carlson (330) 618-1133

www.ldcarlson.com

Mr . Beer (800) 852-4263www.mrbeer.com

Midwest Homebrewing Supplies(888) H·'1-BR£W

www.midwestsupplies.com

Brewcraft US A (503) 281 - 3'141www.brewcraftusa.com

BYO.COM October 2010 3 9

7/28/2019 BYO 2010 Vol 16-06 October


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.

7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


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

7/28/2019 BYO 2010 Vol 16-06 October


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

BYO. COM Oct o b e r 2010 4 3

7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October

http://slidepdf.com/reader/full/byo-2010-vol-16-06-october 47/84BYO.COM Oct o b e r 2010 4 5

7/28/2019 BYO 2010 Vol 16-06 October


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

HopNog 2010 is a tribute to the hardworking

homebrewers across this vast land. 100%

Citra in the boil, dry -hopped with Cascade.Hoppy, Floral, Tasty. CHURS!

Welcome the Home Brew Shop of Hampshire England.Our distributor for the British Isles and the Continent.

Now Europeans can save on all Minibrew products.Contact 1252 540386 or homebrewshop @ btconnect.com

t='ree p t " ' - ~9lo.ss

~ t ~ hpu.rcho.se ..

5 Gal. Specialty KitStyle: IPA

IBUs: 55 - 60

SG: 1.055-1.060

FG: 1.012-1.016

ABV%: 5.4%-5.9%

Color: Pale Amber

Boil Hops: Citra

Dry Hops: Cascade

Price: About $4 0

Available at manyhomebrew shopsnationwide.

®

www. brewers bestk its. com

4 6 Oc t o b e r 2010 BRE W YOUR O W N

Fermenters8 and 15 gal

Remember ...

If you're a retail homebrew store and not sellingour products, let's talk ...

Fermenter6.5 Gallon

Mash Lauter TunHo lds 15 ga llon s35 pound s Grain

" * ' u eeue 't ~ w W ff<JU eeue ~ "

Please see our web page for larger fermentersour hot liquor tank and more

www.minibrew.com- 951 676 2337- john@ lminibrew.com

7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


DON'TLOSE A BATCHOFBEER AGAIN!

CLEANERSPBW"·' - Powdered Brewers Wash

Safely Outperforms Caustics

SANITIZER$Star San'" - Hi-foam Sanitizerlo Star"'' - ATraditional Favorite

ADDITIVES52pH Stabilizer'" - More Consistent BrewingSuper Moss HB"'- A Better Irish Moss

KITSHomebrew Cleaning & Sanitizing Kit

Bfodegradable, Effective& User-Friendly

Five Star excellence on display at local

Homebrew shops EVERYWHERE!

Australia, Canada, New Zealand, Scandinavia,

U.K. U.S. 8c MOREl

J:ive Star Chemicalssupport@fJVestarchemicals .com


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

7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


Got homebrewing questions?

ENTER YOUR MEADIN THE ' l ! i .f J . U . .Mi ! ~ f t [ .

. N WINECOMPETITION'·

The best homemade meads from across North America will compete for gold,silver and bronze medals plus a best of show award. Enter your meads and you can

gain international recognition for your skills and get valuable feedback fromthe competition's experienced judging panel!

Enter your best in one of the three mea d ca tegories :

TRADITIONAL MEADSponsor: The Brewer ' s Apprentice

FRUIT MEADSponsor: The Purple Foot - Milwaukee

HERB AND SPICE MEADSponsor: Mu n to n s Mal ted In g red ients

THE BEST OF SHOW MEADmedal is Sponsored by :

e r e~Entry deadline is : M a r c h 4th , 2011

Entry fo rms an d compet i t ion ru les a re available online a t :www.winemakermag.com/competi t ionOr con tac t us at: Battenkill Communications

5515 Main Street • Manchester Center, VT 05255e-mail: c6mpet i t ion@winemakermag . omph: (802) 362-3981 fax: (8 0 2 ) 362- 2377

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

7/28/2019 BYO 2010 Vol 16-06 October


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.

M I D W E S TH O M E B R E W I N G A N D

W I N E M A K I N G S U P P L I E S

1300 N. I-35E, Suite 1 06., Carrollton, TX 75006http://www.finevinewines .com

1-866-417-1114

B YO.C OM Oc t o b e r 2010 51

7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


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


7/28/2019 BYO 2010 Vol 16-06 October


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

7/28/2019 BYO 2010 Vol 16-06 October


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-

I ! ~ ! yTHE BEVERAGE PEOPLE

With over 30 differentspecialty malts,

a stocked hop freezerand our vast selection of

Wyeast and White Labs yeast ..your perfectly balanced beer

is right around the comer !

ww w .thebeveragepeople .com840 Piner Rd. Santa Rosa, CA (800)544-1867

B Y O . C O M Oct o b e r 2010 5 5

7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


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 .

• Sta11dards of Brewl11g ·by Charles W. Dam forthA practical approach to consistency andexcellence.

• Deslg11l11g Great Beers - by Ray Danielslh e ultimate guide to brewing classic beerstyles.

• New Brcwl11g Lager Beerby Gregory ). NoonanThe practice of all -mall brewing for lagersand more.

• Prltrclples of Brewl11g Scle11ce, 211d Edltlo11 -by George FixEssential brewing chemis try for everybrewer.

• Sacred a11d Herbal Hea/111g Beers -by Stephen Harrod DuhnerModern and historic herbalism for uniquean d flavorful brews.

• lire Brewers A s s o c l a l i o 1 1 ~G11lde to Start111gYour Own Brewery

The essential guide to starting a new brewery.

• Dictionary of Beer and Brewl11gDrewing terminology defined fromalpha acid to zythum.

• Evaluating BeerFlavor and sensory evaluation in

theory and practice.

• Smoked Beer, Bavarla11 Hel/es,Mild Ale, Barley Wille and 13 moreThe Classic Beer Style Series offers abeer book for every mood .

• Farm/rouse Ales, Wild Brews andBrew Like a Mo11kNewly released titles focusing on how

to brew Belgian-style beersIn America.

• Radical Brewl11g- by Randy MosherHistorical styles, off-beat ingredientsan d innovative ways to brewthat wiU inspire the most veteranbrewer.

Reta i le r o f the Ye a r- '05, '06, '07, '08, '09 & 201 0!WineMaker International Amateur Wine Competition

Beer Making Supplies, Kits and EquipmentQuality Products- Expert Advice- Fast Shipping

www.HomeBrew It. comRetail: 108 S. Elkhart Ave., Elkhart, IN 46516Office : 530 E . Lexington Ave . #115 , Elkhart IN 46516- (574) 295-9975

BY O . CO M Oct o b e r 2010 5 7

7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


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.

BYO.COM ·Oct o b e r 2010 5 9

7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


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

- ~

Q)

c·o,cUJcc"'

.<:::

.2Cii

0~Q)

§0u00.<:::

a.

Before choosing a thermometer for your homebrew-

ery, weigh the pros and cons of the available options.


7/28/2019 BYO 2010 Vol 16-06 October


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

@ ] ~ @ ]~ ~~ ~

I I~ SOUTH HILLS 2212 Noblestown Rd . ~~ BREWING Pittsburgh, PA 15205 ~~ SUPPLY (412) 937-0773 ~~ www.southhillsbrewing.com ~

~ NEW STORE! ~~ 2526 Mosside Blvd. SOUTH HILLS ~~ Monroeville, PA 15146 BREWING ~~ (412) 374-1240 SUPPLy ~~ www.southhillsbrewing.com ~

I ,. ofJN'l'fl)- 3333 Babcock Blvd. I~ V ~ ~ · Pittsburgh , PA 15237 ~~ q,

1~ ~ (412) 366-0151 ~

~ P www.countrywines.com ~~ S in ce 1972 ~

~ Manufacturer of... ~~ Superferment ® Yeast Bank ®& ~~ The Country Wines Acid Test Kit ~F.!! WHOLESALE INQUIRIES WELCOME F.!!


ANNAPOLIS

HOME BREW$7.95 Flat-Rate Shipping!Otders to 'lo.•.er 48' only

See our website for details

/2!..®!1? ;%Fi? Tested & proven exclusive AHB recipes.l5.JI.jS(.9'.r.J !J Top-quality ingredients- we don't skimp!

(D)fi?fi?!P) / 1 9 / F i i t ~Fresh kits- measured & packed for you .~ S U''YJ /J 2 ) 70 available- Extract, Partial, & All-Grain

Wide range of top-notch kits in stock.Allavailable with Flat Rate shipping!

Seasonal & LimitedEdition wine kits. () ( J!)(J(;\fJq M / F i ? ~Many opt1ons on beg1nner equ1pment. t:/v/JIJ\:JIS U ''YJ /J 2)

Open 7 Days - S e c u r e O n l in e O rd e r in g

B00-279-7556www.annapolishomebrew.com

7/28/2019 BYO 2010 Vol 16-06 October


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 .

Easier to fill than bottles - No pumps or Co 2 systems • Holds2.25 gallons of beer- Two "Pigs" are perfect for one 5 gallonfermenter • Patented self inflating Pressure Pouch mainta inscarbonation and freshness • Perfect dispense withoutdisturbing sediment • Simple to use - Easy to carry - Fits inthe "fddge" • Ideal for parties, picnics and holidays .

QuQ!n.401 Violet StreetGolden, CO 80401Phone303•279•8731

FAX 303•278•0833

It's time to tr y a

Party Pig ©(se lf-pressurizing)

beer dispenserJusLPRESS, POUR & ENJOY!

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 .

Old kegs are not bad kegs

• False bottoms• Additional Welds• Burners• Thermometers• Site gauges

Starting at $ 129


7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


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.

B Y O .C O M Oct o b e r 2010 6 7

7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


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.


7/28/2019 BYO 2010 Vol 16-06 October


B r .~ \ 1 \ 1t.!l,.. ,.THE HOW-TO HOM !BREW IllER MlGJ.!INE

CLASSICCLONE

CLONERECIPESINONEGREAT

SPECIALISSUE!

Replicate your favorite commercial beers featuring the best clone recipes fromthe last fifteen years of BYO.

• lntro on how to clone brew commercial beers• 250 recipes provided for all-grain and extract brewers - includes 150 recipes from

the no':" out-of-print "150 Classic Clone Recipes" plus 100 more clone recipes!~ Cross Indexed so you can ~ a s i l yfind your favorite recipes by brewery or style

At JUSt $9 .99 ($9.99 CAN) retail , you won't find a more valuable recipe collection tobrew beers like the pros make!

This special newsstand-only issue isavailable at better homebrew retailersor order today by calling 802-362-3981

Also available online at brewyourownstore.com

* Attention homebrew supply shop owners ~ call us today at 802-362-3981to discuss volume discounts to resell the BYO 250

Classic Clone Recipes issue in your shop

7 0 October 2010 BREW YOUR OWN

classifieds

APPARELBEERSHIRTZ -FRE E S H I P P I N G !

www.beershirtz.com

GE T Y O U R B YO GEAR!

Logo shirts, sweats, hats ,& lots more.www.cafepress .com /brewyourown

H O M E B R E W TEES

New designs month ly . Quality shirts,affordable pricing, and free shippingwww.homebrewts .com

EDUCATIONWAT C H A N D L E ARN!

Learn how to home brew bywatching ME brew, no t reading400 page books!http ://byo .beereasy .com

E Q U I P M E N T

#1 B R E W I N G SYSTEMAll stainless steel, American made,TIG welded .Visit us at synergybrew.com

BARGAINFITTINGS.COM

High quality weldless, stainlesssteel kits to convert your kegs , kettles and coolers .

B R E W S M A RT E R wi th

STIRSTARTER YeastStir Plates . $42 Includes Shippingand Stir Bar .www.stirstarters.com

B R E W E R S H A R D WA R E

OFFERS Stir Plates, SankeFermenter Kits,Tri-CloverFittings and More.www.brewershardware .com

G OT SIGHTGLASS?

Liquid level indicators for yourTanks, Tuns and Kettles.www.BrewHardware.com

R A N C O T E M P E R AT U R E

C O N T R O L L E R S and accessories.

Single stage pre-wired $74.99Stopper thermowell $21 .99www.ETCsupply .com888-840-1442

S TO U T TA N K S & KETTLES

Stainless conical fermenters,mashtuns, & HLTs. 5-150 gallons.conical-fermenter .com

TEMPERATURE C O N T R O L

M AT T E R S BCS-462 programmablecontroller . Web based user interface, data logging , timers .www.embeddedcontrolconcepts.com

7/28/2019 BYO 2010 Vol 16-06 October


classifieds

W W W. M A SH PA D D L E . C O MCustomized Mash Paddles .Serious mash paddles forserious brewers .A great brewing gift item!

H O M E BREWSUPPLIESCUSTOM BEER LABELSMake your own beer labels asunique as your brews!www.BottleYourBrand.com

DRAFTSMAN BREWINGC O M PA N YYou 'll love our prices!Call today for ou r FREEhomebrew supply catalog.1-888 ·440-BEERwww.draftsman .com

HOMEBREWINGEQUIPMENT:Over 1,600 items! Hard to findparts. Gre at prices .www.chicompany .ne t

K R O M E H O M E BREWINGand keg beer dispensing equipment, stocked in IL, NY, CA, TX.www.kromedispense .com

HO P GROW IN GNEED QUALITY H O PS?Grow some!Many varieties Female Rhizomeswww.NorthwestHops .com

Drunk Around the World

SOFTWAREBEERSMITH BREWINGSOFTWARETake the guesswork outof brewing!Free 21 day trial!www.beersmith.com

BREW PA L HELPSwith recipe formulation andcalculations on brew day .iPhone /iPod .www.brewpal.info

brewer ' s marketplace

1-800-441-2739www.lanysbrewsupply. com .

S t . Lo u i s Wi n e &B e e r m a k i n g , LLC

Serving Brewersand VintnersSince 1991

And We're Still Here Fo r You

Secure On-Line Ordering

231 Lamp & Lantern VillageSt. Louis, MO 63017

(888) 622-WINE • FAX (636) 527-5413E-mail : [email protected]

ww w .wineandbeermaking.com

Th e Complete Source fo r Beer,Wine & Meadmakers- - - ------- - - - - -- - - - - - - - - -

BYO BINDERS!• Gold-stamped logo on

front and spine• Opens flat for easy use• Leather-grained in royal

blue• Each binder holds 10

Only $20 each (includes shipping)

O r d e r To d a y a tb r e w y o u r o w n s t o r e . c o m

Homebrew Heat Pad

constant temperaturefor fermenting"Wavbetter

than he at Belts "

E Q U I P M E N Tc: : C » 111111111p ~ 11"111 y

V i s i t ~to find a Home Brew Shop near you!

Over 500Wines • Beers

EquipmentInstruction

Group SessionsBeer $59 .99Wine $89.99

InstructionalVideos

$14.99 ea.

484,;.863-1070202 S. 3rd St • Rt. 309 • COOPERSBURG,PAwww.WineAndBeerMakersOutlet.com

~ t t t t t t t t t t t t-- --: :Make your : :

::: own beer!: :

: : tart with the best ingredients . : :

- - Let us show you how' . , .

: : Now on the Web! : :

. , . www.ashevillebrewers.com . , .-- --- AsHEviLLEBREWERS . , .

- - S U P P L Y - --- --:

828 285-0515 : :- - ASHEVILLE, NORTH CAROLI NA -: : INCE 1994 • SO UTH 'S FINEST : :

)f''''''''''''''"BVO.COM October 2010 7 1

7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


A LA BA M AWerner 's TradingC ompa ny1115 Fourth St. SWCullman 1-800-965-8796www.wernerstradingco.comThe Unusual Store.

Th e Win e Smi th6800 A MoffettRd. (US Hwy. 98)Mobile 36618

(251) 645-5554e-mail: [email protected] Central GulfCoastHomebrewers

ALASKAGold Hill Impor tedBeer & Fine Wines3040 Parks HighwayFairbanks 99706(907) 479-2333www.goldhillalaska.comAllYour HomebrewingNeeds.

Special Orders Welcome!

ARI Z ONABrew Your OwnBrew an d Wine525 East Baseline Rd. , Ste 108Gilbert 85233(480) 497-0011www.brewyourownbrew.comWhere the art ofhomebrewingstarts .

Brew Your OwnBrew and Wine2564 N. Campbell Ave., Suite 106Tucson 85719(520) 322-5049 or 1-888-322-5049www.brewyourownbrew.comWhere the art of homebrewingstarts .

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!

B YO. C OM Oct o b e r 2010 7 3

:c0s:m

OJJJm~

0JJm0_,

0JJ

-<

7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


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 .


:c0s:mOJJJm

~

0JJm

0_,

0JJ

-<

7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


>-( (

0~0w( (-0

swa:aJw~0:c

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 .

7/28/2019 BYO 2010 Vol 16-06 October


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

cal l D av e@8 0 2 - 3 6 2 - 3 9 8 1

ext . 1 0 7

:I0s:mOJJJm~

0JJm0~

0JJ

-<

e r .~ l H O I~eLmLLJ -

Shirts, Sweats, Hats& Lots More!

I !!fay

www.cafepress.com/brewyourown

SHOW THE WORLD YOU'REA HOMEBREWER!


7/28/2019 BYO 2010 Vol 16-06 October


7/28/2019 BYO 2010 Vol 16-06 October


BRlLLlANT

· N ·ANYONE'S.

LANGUAGE.

VJ\TH COOPERS \NlERNAT\ONALsERIES Of HOME BREIII(OK(UlTRATES, PRICE AK O

LANGUAGE ARE NO LONGERBARRIERS TO EKJOYIKG SOMEOf THE WORLD'S BESTPREMIUM BEER FLAVOURSVJWW .CASCAD\ABREW .COM

7/28/2019 BYO 2010 Vol 16-06 October


BYO 2010 Vol 16-06 October

Documents

Transcript of BYO 2010 Vol 16-06 October