This is a bitter, hop forward beer with a pleasant citrus flavor.
I did not use Warrior hops. I used Citra hops, but it is not an option on the calculator.
Peach cream lager , amber in color with a hint of peach flavor and a mild bitter . Add 1/2cup sugar boiled to carbonate beer when cooled add 4 teaspoons of orange blossom honey . Add to bottleing bucket and bottle .
American brown ale brewed on HERMS system. Mash at 130 degrees for 20 min. protein rest. Ramp temp up to 152 and rest for 60 min. Test sacrification. Lauter for 1-1.5 hours. Boil for 90 min. Add hops at specified times and 2 whirlfloc tabs at 15 min before end of boil. Rack wort in fermenter at 70 degrees and add 3 packs US-05 yeast. Ferment at 65 degrees till finished then let sit at ferment temp for an additional 3 days for diacytle rest. Rack out of fermenter in keg and carbonate to 2.5 volumes CO2. Let rest for 7 days and enjoy!
Imperial IPA with very complex malt flavors that are well matched by very tropical and fruity aromas and flavors from the large additions of Citra hops. Great head retention and clarity. Liked by many that don\'t usually like IPA\'s
Citrus Grapefruit in the nose and on first taste from the Amarillo hop-bursting at the end of the boil, and a Hoppy/Malty/Rye finish as it goes down...Enjoy
This is a great way to mimic a Bourbon Cask Aged Porter and be able to drink it in weeks instead of months. The barrel chunks (not chips)are available on line...enjoy
This is a 1.5 BBL batch brewed to celebrate the history of Fox Island WA were I live and brew. The Island was settled in the late 1800\'s and was known for it\'s Fruit, Vegetable and Strawberry farms.
IPA flavor and bitterness but under 5% ABV...it\'s made to be a summer drinker for those who like hoppy beers but want to have a few without hitting the alcohol wall
This is a 1BBL batch brewed to celebrate the history of Fox Island WA were I live and brew. The Island was settled in the late 1800\'s and was known for it\'s Fruit, Vegetable and Strawberry farms
This is an ISA (IPA Style \"Sessions\" Ale) capturing the flavor and aroma of a hoppy brew without the heavy alcohol. This is a drinkable Spring and Summer Ale for those who love Hops and want a beer that they can keep drinking without getting hammered. :-)
Just a good, full bodied, balance IPA I tweaked to my liking. Just enough nutty sweetness from Special B, Crystal and Victory to balance the CBus/Horizon Bitterness. The aroma flavor is just to remind you it\'s spring. Won silver in 2003 @ Colorado State Fair for Homebrewer IPA.
This is an ISA (India Style Sessions Ale) with all the hoppy goodness of an IPA but less alcohol so you can just keep drinking on those warm summer days and nights....enjoy!!!
This is a beer brewed to celebrate the history of Fox Island WA were I live and brew. The Island was settled in the late 1800\'s and was known for it\'s Fruit, Vegetable and Strawberry farms. Please enjoy this fresh, clean, spring/summer Belgian Wit.
More corrections to the formula to give a more complex profile of flavor and bitterness...This beer is all about the 12\'s in honor of my beloved Seahawks. 12lbs 12oz of 2-row, 12ozs each of multiple other fermentable sugar sources, 12 different Hops put in at 12 different times with 1272 yeast and finished at 1.012 final gravity. On a scale from 1-10 this beer is a 12!!.... GO SEAHAWKS!!!
I needed to correct the hop weights on this formula...This beer is all about the 12\'s in honor of my beloved Seahawks. 12lbs of 2-row, 12lbs of Cystal, 12 different Hops put in at 12 different times with 1272 yeast and finished at 1.012 final gravity with a big 12% ABV. GO SEAHAWKS!!!
This beer is all about the 12\'s in honor of my beloved Seahawks. 12lbs of 2-row, 12lbs of Cystal, 12 different Hops put in at 12 different times with 1272 yeast and finished at 1.012 final gravity. GO SEAHAWKS!!!
Nice Golden dark color to this Scottish Ale. Initial taste prior to fermentation was solid. Not too hoppy, and very sweat so the yeast should have a party. Always try to brew above 7% ABV. This one was easy to get there, but happy to be above 8%.
The Honey used is actually Bue Agave and added at 10 minutes left to the boil along with .8 oz crushed Coriander, 1.5 oz sweet orange peel,.5 oz lemon zest and .5 oz lime zest
A very pale blonde ale for apres mow time. Attenuated a bit much with the us 05... Wanted the % to be around 4% or so. Oh well. Added some grapefruit zest 15g to secondary as well as cascade and citra dry hop, 18g.
This is a refreshing summer beverage that fits perfectlly into your 4th of July celebrations or any summer gathering. RED (raspberry) WHITE (belgian wit)and BLUE (agave).....enjoy!!!
Started as an American wheat. Swapped 1 lb of what for 1lb of rye and upped the hops. Added zest of two lemons and two oranges, soaked in 1/2 c. vodka, to secondary
Scottish Bourbon Ale ~ recipe goal is to create a Scottish Ale at the top end of the range of ABV, SRM and IBU. Add bourbon soaked oak chips to secondary for nice aged finish.
Scottish Bourbon Ale ~ recipe goal is to create a Scottish Ale at the top end of the range of ABV, SRM and IBU. Add bourbon soaked oak chips to secondary for nice aged finish.
Double IPA with a bitter front end (Columbus) and a hint of citrus going down from the Simcoe. ABV% of 9.1 makes it a perfect beer to forget about a bad day, or a perfect Beer to get the Party started. Go Big my friends !!
Looking for a beer that has a little of everything with some fruity hop notes augmented with Sorachi Ace dry hop in secondary or keg. I will post tasting notes later. Using it as a demonstration beer so people can taste a range of malt flavors before the beer is made.
Keeping it simple but noticeable with the willlamette and cascade hops. Held a constant 157 degrees for mashing , 1 hour. Beautiful warm color and silky smooth texture. Cold filtered for max clarity.
In this final installment of our Las Vegas CBC preview episodes, Crafthaus head brewer Cameron Fisher shares his approach to making award-winning cold IPA with flaked maize, layered hop formats, and a characterful Czech lager yeast, as well as coffee beers and Scotch ale.Read the full article on beerandbrewing.com
Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, runs through several of the adjuncts they add to their pastry stouts, including some useful tips for flavor and practicality.Read the full article on beerandbrewing.com
RipeLocker’s hypobaric chambers allow brewers to keep wet hops fresh for weeks or even months, opening up new possibilities for brewers who want to explore what’s possible in fresh-hop beers.Read the full article on beerandbrewing.com
Take advantage of automation opportunities to improve production, reduce human intervention, and maintain quality and safety in your brewery.Read the full article on beerandbrewing.com
It can be a polarizing dish for those who didn’t grow up with it, but there are some affinities between certain styles of beer and this fermented Korean favorite. Can you brew with it? Of course you can.Read the full article on beerandbrewing.com
From our Love Handles files on the world’s great beer bars: In Manchester, England, Café Beermoth is a Belgian-inspired bar offering a wide selection in an array of formats ... and sausage rolls, too.Read the full article on beerandbrewing.com
Jono Gaytan, head brewer at Flix Brewhouse in El Paso, Texas, says this easygoing pale lager that features Idaho 7 is “meant to be enjoyed during college football games or mowing the lawn.” (Or, no doubt, during a movie at Flix.)Read the full article on beerandbrewing.com
With 10 GABF medals (including four golds) and three World Beer Cup medals (two more golds) to their name, this Las Vegas brewery has cracked the competition code and figured out how to win big.Read the full article on beerandbrewing.com
At this year’s Craft Brewers Conference in Las Vegas, our brands will be bringing the latest in processing and packaging technology tailored toward the craft-beer industry. Come visit us and meet with the subject-matter experts of the industry!Read the full article on beerandbrewing.com
Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, takes us on a journey through the production of big, whimsical, indulgent, nostalgia-inducing dessert-inspired stouts.Read the full article on beerandbrewing.com
This mixed-culture saison with oranges, Earl Grey tea, and saffron scored a 99/100 with our blind panel and delighted our editorial team, who named it one of their Best 20 Beers in 2023.Read the full article on beerandbrewing.com
What does it mean to worship at the altar of crisp? For brewers, it means special attention to technique and to the cellar.Read the full article on beerandbrewing.com
Kentucky common is a smooth, drinkable, light-amber hybrid that’s closer to Kölsch, cream ale, and California common than it is to Jack Daniels.Read the full article on beerandbrewing.com
High-gravity brewing, extreme attenuation, pilsner malt, modern hop products, and non-diacetyl-producing yeast all figure into the ways that this Las Vegas brewery produces its compelling—and top-selling—West Coast–style IPA, Atomic Duck.Read the full article on beerandbrewing.com
Give those barrels plenty of time before tasting, says New Image founder Brandon Capps, and be open to new possibilities when tasting different components for blending.Read the full article on beerandbrewing.com
Has craft beer reached its apex? We’re confident that the answer is an emphatic No! Many people have yet to find a beer that they feel was made for them. Hop varieties abound; however, a broader array of hop profiles (both in flavor and structure) will help brewers reach these untapped consumers.Read the full article on beerandbrewing.com
One of the world’s most respected brewers of dry, rustic farmhouse ales, Daniel Thiriez of Brasserie Thiriez, shares the story of his brewery, his yeast, and their place in the small northern French town of Esquelbecq. As told to Ryan Pachmayer.Read the full article on beerandbrewing.com
For years, Notch Brewing in Salem and Brighton, Massachusetts, has been spreading the lager gospel through refined yet characterful iterations of Czech- and German-inspired beers. His challenge to American brewers who want to follow that path: Ditch the 34/70, rethink your mash and fermentation schedules, decoct with intention, and embrace concise flavor over “crispness.”Read the full article on beerandbrewing.com
From planning to decision-making to quality and innovation to building a network, here are some useful strategies for building and sustaining a profitable brewery in the ever-changing craft-beer industry.Read the full article on beerandbrewing.com
When it’s time to pull nails and evaluate components for blending, New Image’s Brandon Capps recommends including tasters who are less familiar with the style, while also ensuring that tasting happens blindly and individually.Read the full article on beerandbrewing.com
Looking for something fresh to give your beers an edge? Check out these new yeasts, hops, and flavor extracts.Read the full article on beerandbrewing.com
How much time you got? Time enough, maybe, to consider Sweden’s exceedingly rare, little-known hundred-year beer—a solera-method manorial ale that can keep going for as long as you’re dedicated to the care and feeding of the family barrel.Read the full article on beerandbrewing.com
From Sandy Valley Brewing in Hillsboro, Missouri, Mariposa is a softly textured yet vibrant raspberry ale that gets thoughtful additions of Tanzanian honey, Tanzanian vanilla, cacao nibs, and cacao husks, as well as added fruity oomph from Omega’s Cosmic Punch yeast. It’s also a beer with a personal back story.Read the full article on beerandbrewing.com
This fresh and peachy poke bowl gets a quick splash of classic saison or mixed-culture farmhouse ale—and it’ll taste great alongside the rest of it, too.Read the full article on beerandbrewing.com