Getting to Know your Malted Barley

Two row barley in the field.

With an embarrassingly large variety of grains available to the homebrewer these days, it can be difficult to make choices among them.  There is so much to consider. For instance, a small amount of dark crystal malt will result in the same color as a larger amount of lighter crystal malt, but the flavor and aroma will not be the same.  It is necessary to have some understanding of the malting process, and to develop familiarity with the different types of malts to make choices that will result in the beer ending up the way you want it to.

The Malting Process

A discussion of the malting process could easily consume all of the space intended for this article.  To stay focused, we will cover it as concisely as possible.  The grain (typically barley, but others such as wheat or rye are also used) is steeped and germinated.  Read the rest of this entry »

Brewing All Grain for the Beginner Home Brewer

Most home brewers start brewing using extract recipes, starter kits, or even systems like a “Beer Machine“. For those who find that they enjoy the hobby, it is natural to want to explore brewing further. Inevitably, a home brewer will consider trying an all-grain recipe. But the transition from extract brewing to all-grain brewing can be an intimidating step. There is new language, new methods, and new equipment.

But there is no reason to worry. All grain brewing is not as complicated as it may sound, and the equipment can be obtained without spending fortune. This article will look at the basics of all grain brewing, waht you need, and how to brew your first batch of beer – all grain style. Read the rest of this entry »

Belgian Bombshell-Blond Ale – Extract homebrew recipe

You never forget your first blond… A first place recipe!

Similar strength as a dubbel, similar character as a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter. Often has an almost lager-like character, which gives it a cleaner profile in comparison to the other styles. Belgians use the term “Blond,” while the French spell it “Blonde.” Most commercial examples are in the 6.5 – 7% ABV range. Many Trappist table beers (singles or Enkels) are called “Blond” but these are not representative of this style. Read the rest of this entry »

When a good recipe goes bad…

It was bound to happen eventually… After nearly a decade of home brewing, I’d never made a “bad” batch. By bad, I mean something so foul nobody could drink it and you dump it down the drain. Now I’ve made beers I didn’t care for, but always has a guinea pig, er, friend I mean, that liked it.

Winter here was slow to arrive here, but when it did, it came cold and fast.I take back to extract brewing during these cold dark months, as I can do so indoors. A couple of months back I gathered up supplies from my LHBS. Read the rest of this entry »

Another Sierra Nevada Pale Ale clone recipe

There are more SNPA home brew clone recipes than you can shake a beer at. This one though, is extremely simple and pretty close to the goodness that Sierra Nevada Pale Ale delivers.

Fermentables:
7 lbs Light Malt Extract
1 lb Light Dry Malt Extract

Specialty Grains:
1/2 lb 60L Crystal Malt
1/4 lb Carapils Malt Read the rest of this entry »

Avoiding boil overs when home brewing

Wort boil overs usually occurs after adding your malt extract and returning the wort to a boil, the addition of hops at boil also may hasten this.

Tips on avoiding the dreaded homebrew boil over:

1. Pay constant attention to your kettle – Once you add your extract and return the kettle to the burner (stove), DO NOT LEAVE UNATTENDED! In fact, as it begins to boil and you notice a layer of foam developing on the surface of your wort, don’t even turn your back on it. Boil overs can flare up in a matter of seconds. As soon as it begins boiling and you notice the foam layer begin to actively rise, don’t put a lid on the kettle (this will make matters worse), carefully remove the kettle from the burner until the foaming subsides, then return and adjust your heat down to a gentle, rolling boil. If you are using an electric stove, you’ll have to be more focused, as reducing heat on an electric burner isn’t as responsive as a gas burner.

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Can I make my own beer?

Really?

If you can boil water, follow instructions, and keep things clean, the answer is yes! There are differing “levels” of home brewing, from very simple to fairly complex (but all are doable):

All-in-one kits: If you are wanting to dip your toe into home brewing, but not quite ready for a commitment to getting the usual brewers equipment, then these are for you. These kits contain everything you need, are relatively inexpensive, easy to use and produce good beer – Mix, Brew, Bottle, Drink!. The only con is that the ingredients come all pre-mixed, so you don’t have the same control as with extract and all grain brewing.

Read the rest of this entry »