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2019-09-01 Brew Your Own

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305 views126 pages

2019-09-01 Brew Your Own

Uploaded by

Luis Miguel Franco Andreu
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF or read online on Scribd
HORS TL WTS NIGSYSTEMS HN UOTE SEPTEMBER 2019, VOL25, NOS Brewing Classic: Soo ees ny AVysS Scotland's Craft Beer Revolution > Sloe aes pee scoitish) Cratt Beers) Grain Meets Grape: { Beer-Wine Hybrid Tips To Pitch or Rehydrate Your Dry Brewing Yeast [Link] mv S808) FAST & FREE SHIPPING ON ORDERS OVER $59” AND WE'LL TELL YOU THE EXACT DAY YOUR ORDER WILL ARRIVE BY! fea 65 L BREWZILLA (colores Poe Co TM Col Col oe Ceo Td Peete meer crn Aiea eee eee Sent Deen Seen Eee one ees Seen re relM=a=1s1 Rel UN OE Re) 127 UPB (et) 1313111 Keo] 101 ee OLE} The best hops, because we can. UV & ‘SHIPS & STORES BETTER PROTECTS HOPS BETTER RECYCLABLE & REUSABLE Ships safe and sound Blocks all UV rays Cans are infinitely recyclable Resealable lids available Double nitrogen purged Empty cans have multiple uses Stacks and stores efficiently Locks in flavor and delicate oils Helps reduce your carbon footprint SEPTEMBER 2019, VOL. 25 NO.5 34 BREWING WITH COFFEE 52 BREWING TRADITIONAL 76 GRAPES AND GRAINS From hot brewed to cold-brewed,whole- SCOTTISH ALES More and mace brewers have begun to meld Beano [Link] fete o dryDeanee The rational bee sles of Salad are beer and wine to create anew hybrid syle inthe fermenter. there are countless Some ofthe most misunderstood: as minor in cecent years by co-fermenting grapes with ways toad coffe to beet. Explore the Doints have been exaggerated or repeatecly __—_ wort Learn techniques, brewing tps and es sliferences and when one method maybe TsConsrud over the years Eeploe the Sentialingrecints to create one ofthese ber: Detar han note story ané eng methods ofthese maty, whe yi t home Plas: Two ane ees 9 Jason Simmons cea termettad osc From brewer tthe forefront of there grape 42 optimizinc Ry Yeast »YSerdonStong anigin is Coenionsl wisdom sai youttst ede @2_ A SCOTTISH BREWING ‘to rehydrate the yeast before adding it to REVOLUTION the fermenter. However dry yeast~ a5 well Acraft beer boom in Scotand has changed the 125 what we know about it~ has come a betting landscape in UX’ northernmost nation tong way over the years. Seis rehydration Leg about some ofthe Brewers who have revo" stillnecessany? lutorizea Scottish beer. Pius: Five clone recipes by lack Horzempa by Richard Taylor Brom Your Own 1 5268 pbs any xe Fray ne an at 19.9 by ae Comarca SMa Sten Mantes ett 555 3058; {ncaa ¥e@ipcim Plo posay pa anna Vado tiger POSTATER Sr ats ge Brew Yor OP Ba 62 ody 2 SEPTEMBER 2019 BREW YOUR OWN Ca eS [— mA GU] Gy Ra Soe MIU pCO anae @SsBREWTECH SS WSS S S —— SS THE HOW-TO HOMEBREW BEER MAGAZINE tabla ‘The Lost Abbey Brewing Co's “Ten Commandments clone»... 47 - Rauchbier 29 Scottish 60/- Light. 56 Scottish 70/- Heavy. s7 QOdepartments a eee Cromarty Brewing Co's Pibroch Wee Heavy clone 6s 8B mai ” ‘Areader questions late-hop IBU calculations, and another Dead End Brew Machine's shares tis fr those studying forthe BICP exam. Curtis The Destroyer clone...... 69 HOMEBREW NATION Fyne Ales'Jarl clone 70 ‘What do you get when you combine a woodworker and hhomebrewer? One sweet bar bud. Also,find the facts behind Sl Degrees North Brewing Co's ‘sub and the 2019 Southern Hemisphere hop harvest. P ‘Stewart Brewing Co's REPLICATOR ‘Stewart's 80/- clone. az (Ona fami trip to San Diego, one 8¥0 reader discovers the complexity and depth of avers found in The Last Abbey'sTen Kent Falls Brewing Co's Commandments. He sees to be enlightened ‘When Life Gives You Grape Must clone. 20 TIPS FROM THE PROS. Coffe beer doesnt need to limit you to porters and stout, Newburgh Brewing Co's * We asked pros who brew a coffee lager, golden stout. and ea # imperat stout to share thelr brewing methods. ie at [Link] Drews March Beer, 103 Most experienced homebrewers know the dangers of n= der pitching. But how about over pitching? Learn about this Respect the Goat Bock 103 35 well as hitting your expected final gravity, brewing a qual ity heeweizen,and the various uses of pri pecan ee ESTEVE ‘Aciassicrauenbier can be an acquired taste. Those that apprec- 7 ‘ate the style know the depth of character found inthem-Learn EXTRACT EFFICIENCY: 65% story and the lances to brew ene youre (le. 1 pound of 2-row matt, whieh has aeeenunaes eee 2 potential extract value of 1.037 in one nes US gallon of water, would yield a wort ‘Winds of change ae inthe air and the time has come to start 9 1.024) brewing fallstime agers, Denny and Drew offer their best tips and techniques to craft a fine lager to enjoy asthe leaves fal. TEAC VALUE Sa liquid mate extract ADVANCED BREWING ‘Many homebrewers utilize electricity in some capacity in their (LME) = 1.033-1.037 homebrewery,fom pumps to heating elements Learn basic ‘ed malt extract (OME) safety concepts of electricity the components, and ways to POTENTIAL, incorporate them into your homebrewery. CoN A eRaT An SeR ern 2-row base malts = 1057-1058 Nanobrewers often fall nto the rap of improper business ay Planning and execution. Take a look at some recommenda tions fom a coach wo has helped dozens af nanobreweres ‘lean up their financial act ‘row base malts = 1.055 Munich matt = 2.035 crystal malts ~ 1.055-1.055 ‘chocolate malts = 1.054 ir ereiesTaton har tnsefres—andonecn theta Seetonsed an = 2.024-1.026 One inventive homebrewer devised his indaor-outdaor brew- _laked maize and rice = 1.057-1.038 ‘ery with hard plumbing to send wort from his basement to Hops: back pata fr boiling then back again fr fermentation Cs 120 tasrcaut tation fer one-hour bol of hep Ever considered how homebrewing could be used to help __—ellts at specific sravites Less than 11050. For post-boil hop stands, we cal- culate I8Us based on 20% nop utiliza @ where to find it Bae araumaeeceee 32 with business networking or as a team-building exercise? dosage 10% If using whole leat hops. Beer Education Guide Gallons: 114 Reader Service We use US gallons whenever gallons are 115 Homebrew supplier Directory rentlonsd 4 SePTEMBER 2019 BREW YOUR OWN “BSG alee} WHO WE ARE BSG Hops is an independent hop merchant based out of Wapato in the See ORICA Cen etearcineane ree ect Wtetectemet het WHAT WE DO We source hops directly from our grower partners around the world, then process, store, and ship them with industry-leading quality assurance standards. HOW WE EXCEL AWe provide superior logistics and customer service thanks to our network of distribution centers and the expertise of our technical sales team. pSeeeeds ae Tine ote eee ee eon Ce eee ret meter! Bolt Stet oc RssL Teo Mol-L eee tbea hte Mol Mest Mpeg bate m tats Visas leon mTOR Cte [Link] eDiToR Dawson Raspuze ASSISTANT EDITOR DESIGN pen Look Do you prefer brewing alone or witha group of friends/ family? TECHNICAL ED1TOR Drew Beechum, Mihae Bu, Denny Conn Ter Foster, colin Kamin, Bre Smith Gordon Strong ‘CONTRIBUTING ARTISTS Shawn Turner, Woodward ‘hte chomping ‘Charles A Paker, Les Jrgensen ("EDITORIAL REVIEW BOARD Tomme Artur Por Brewingiost Steve Bader + Bader Geer and Wine Supply David Berg» August Schell Brewing Co ‘MicaelDawaon + 856 Handcraft Denny Conn + Experimertaibrewcom Worst Dombusch «Brewery Corsut LLC | (hrs Gra » MoreBeer ‘Bob Hansen» Briess Malt & Ingredients Co ‘Annie Jobon + PcoBrew ‘Miah Lena» Elecial Engineer Jeb Maer» Rogue Ales Paul Manzo» Homebrew Consultant Ralph Olson» NV Enterprises Mitch Stes « Ne Resim Brewing ‘Gordon Suong » BCP President Mar & Tess Samat!» Matoee Express ‘his vite «White Labs Kal Wallner « ThetlecticSrewerycom ‘anne Whyte = Veiront Homebrew Supoly David Wis» Freshops mr Cote, VT 0525 cover Prot: ‘Cares A Parker/images Pus 6 SEPTEMBER 2019 BREW YOUR OWN PuBLisHeR. Brad Ring ASSOCIATE PUBLISHER Kiev Rttee [ADVERTISING SALES. COORDINATOR Dive Green EVENTS MANAGER BOOKKEEPER Faith Albert WEBSTORE MANAGER ie Ring PRINT SUBSCRIPTION CUSTOMER SERVICE MANAGER Pita Draper ideo ese acy he se es ot gs cane ein np ie Vane 2 oer Senn 9 ADVERTISING CONTACT: ev Ratoe (iev@eyocom) Eoiroriau contac: ‘awzon hepa (awean@by0com) @brewyourownmag suggested paring at [Link] Electric Brewing Q&A Kal Wallner, the ester a The lectnc Brewery and BY0 Esitoriat Review Board member, as well a Trent Neut- ens, the creator ofthe all-electric al-grain brewing setup featured in the January-February 2015 Issue of BO, took over [Link] fora ive hat about elect brewing, Check ut httpsy/[Link]/etec tiebrewinga-2/ Sq Brewing Scottish Ales: Tips from ‘the Pros Big and malty and not so hoppy), Scottish ale isnt your typical ale. In this atc, three mas- ters of the US craft brewing scene offer some advice for brewing the best Scottish ale possible, htpsi// [Link]/artile/tps-from-the- pros/ ‘The Business Case for the Ty Nano Nanobrewing equip- ‘ment has much more in common With a homebrewing set-up than ost ofthe 10-20 BBL systems Used in brewpubs and smaller packaging breweries Similarities “with homebrewing equipment, equipment avalaality, and relative simplicity of the business model, are attracting many homebrewers ‘to nanabrewing. ttps//[Link]/ artice/nanobrewing-business- ase-nano/ Crafting Coffee rtd Boor We, Coffee and beer ae two Pet of tre most popular Beverages in the world Both have complex Na- vors and aromas and canbe found Ina wide varety of styles Even better, coffee and beer work great together. t's time to liven up your Homebrewing with the eddtion ofthis tong loved, flavorful and Stimulating bean! https//[Link] aricie/crafting-cftee-beers/ ae peer epereerets To Make The Best You Will Need The Best: The Vintage Shop. Choose from one of our many sizes. great beer and wine. 8 BELL'S HOPSLAM CLONE QUESTION | plugged ths recipe (from the December 2018 issue of Brew Your Own) into Beersmith and it comes in at 38 IBU. The maga- zine article shows it to be 65+ IBU. What gives? Julian Sandoval + vio e-mail YO Recipe Ector Dave Green responds, ‘One ofthe big contri tors to IBUs that can fly under the rador from traditional recipe colcuators i the late hop additions and their subsequent resident time with the wort before chiling. So, for example, the 2 02. (56 g) “Amarilo® hop addition that you ae adding at the end ofthe boil willbe in the hot wort for 15 minutes prior to chiling. The IBUs Jn the wort will rise considerably during this time. Even ifyou cool the wort down during this whirlpool phose to temperatures below where iso-alpha acid conversion is taking place in a meaningful way, the hops would stil be adding bittering compounds tothe wort The same thing happens during the dry hopping ofthe beer Even fyou added no hops to the bil big IPAs generally stil end up with 50-60 IBUs with targe late hopping and dry hopping additions. Michael Tonsmeire wrote a great article explaining this in the ‘Ad vanced Brewing” column from March-April 2018. Digital members can reod the article online at: htps//[Link]/atcle/ibus-modern: bers-olé-formulos-advance-brewing/” TIPS FOR PREPARING FOR BJCP EXAMs Based on my experience with the Beer Judge Certification Pro- cram (BICP) tasting exam (10+ years of teaching, administering and grading, authoring online training materials, and using that knowiedge to achieve a Master-level score on the tasting exam), the "Preparing For The BICP Exam" (July-August 2019) article is ‘mostly on-point, but | did catch one mistake: You don't need t0 ass the qualifier exam in order to judge at competitions. Com- Petition organizers are usualy looking for judges, and unranked judges are always paired with BICP-ranked judges. Even if they have enough qualified judges, most organizers are happy to tin a few motivated and competent novices If there's a perception or fault that eludes you, or if youre Uncertain about a particular beer style, don't be afraid to ask questions; youre there to learn, If time allows during judging, SEPTEMBER 2019 BREW YOUR OWN contributors Richard Taylor is @ beer writer based in Edinburgh, Scotland, He is a member of the British Gulld of Beer Writers ana has weit ten for several beer-related publications. Since 2014 he has worked for BrewDog; producing BrewDo9's biog, magazine Hop Propaganda, label copy, beermats, and pretty much anything involving lacking on a keyboard, In 2017 Richard's rst book Craft Beer fo the People was released. He also writes about Scottish brewing and beer for his blog The BeerCost, Which won the Brains SA Gold Award for online media atthe British Guild of Beer Writers’ Awards, Richard also Judges beer, including at the World Beer Awards and nu- ‘merous Society of Independing Brewers (SIBA) and Cam- palgn for Real Ale (CAMRA) beer competitions. Beginning on page 62, Richard makes his 8YO waiting debut exploring the Scottish beer scene and the explo sion of craft breweries that have revolutionized beer there over the past decade. Derek Dellinger isa writer ané brewer liv- ing in New York's Hudson Valley. Previously the Head Brewer for Kent Falls Brewing in Kent, Connecticut, Derek now works as, a consultant to breweries and cideries in the region. His fst book, The Fermented Man (Overlook Press, 2016), explored the concept of living entirely off of fermented food and drinks for a year. He has also pub- lished books on hiking, withthe next America’s Best Day likes: Spectacular Single-Day Hikes Across the States to be released this fall. In this issue, Derek shates techniques and recipes for brewing beer-wine hybrids, beginning on page 76, Gordon Strong is the President and highest ranking judge of the Beer Judge Cert cation Program (BICP), the organization ‘that certifies beer judges for homebrew competitions and also resisters qualifying homebrew competitions. In addition to his Grand Master Level V judge status, Gordon isa three-time winner of the National Homebrew Competition Ninkasi Award and the Author of homebrewing books Brewing Better Beer and ‘Modem Homebrew Recipes. He has been BYO's “Style Pro- file" columnist since 2015 and is a frequent feature story author. He is also a past BYO Boot Camp Speaker, and will be leading the “Advanced All-Grain Techniques" Boot Camps in Denver, Colorado on March 26-28, 2020. Inaddition to his “Style Profile” column on rauchbier (page 28), Gordon also explores the history and nuances of traditional Scotish beer beginning on page 52. UNCOMPROMISED CRAFTSMANSHIP COMES IN ALL SIZES. ares, Lo ai ‘SPIKE+ SYSTEM (AVAILABLE IN 10,15,20;30 850 GALLON) ‘SPIKE NANO SYSTEM It’s time to take your brewing hobby to the next level. Introducing the all-new ‘bbl Spike Nano System, a professional-grade product that can be used at home, as a pilot system or for full-scale nano brewery production. Its design features bottom-draining kettles with a full-length drip tray for quick cleanup. The heart of the system is a commercial grade UL approved panel - available in single and double batch configurations - that provides up to 27,000w of heating power. The Nano’s process is intuitive, too; the absence of hard piping and a complex valve tree means the system is both easier to clean and easier to operate, Plus, 85% of the Nano’s parts are sourced and manufactured in the U.S. We'll even personalize the system with your logo! If the Nano raises the bar too high for you, consider one of our other systems. We have a variety of setups and a catalog of upgrades available that will give you everything you need to brew your best beer, yet. LEARN MORE AT [Link]/SYSTEMS PURSUE WHAT'S POSSIBLE MALT MASTERPIEC ecco ae ie enh ceed See sec cod as you ar ae cues handcrafted specialty malts arid tastb the passion for yoursel. Cee nee a cee ae and if youre paired with someone who achieved a score of 80+ ‘onthe tasting exam (this includes all National or higher judges who got their rank within the lst ive years) ask to see your partner’ score sheets. They should be good examples of what a well-written and complete score sheet look tke Judging also provides the chance to taste off flavors across a variety of beer styles. This is vital since tasting spiked beer doesn't give you the same experience as encountering off-ia- vors “in the wild” If youre lucky,you might get a great example ‘of a beer style you cant get commercially. Finally, competitions always have lots of leftover beer, rep- resenting entries that didn't advance to the Best of Show round. | often use leftover competition beers as examples of abscure styles or to demonstrate certain faults ‘Thomas Barnes (BICP National) « via e-mail Greot points, Thomas! The mare you taste beer, the better an un- derstanding you will obtain. if someone is practicing forthe BICP ‘exam and can find a competition In which they can bea judge, the experience should prove very valuable. BEYOND THE BARREL LOVE We've received «few emits from readers sharing success stories {for Andrew Reudinks recipes from “Beyond the Bore,"in the [Link] MAIL @ January-February 2019 issue. Here are two of them: | just wanted to let you know | brewed a batch of the Abysmal ‘Stout using the A10 Imperial yeast back in lanuary in order to have ready for Christmas. They are bottle conditioning and | tried one tonight to see how they are coming along, was quite blown away by just how delicious this beer is already. | cant wait to see what it willbe like atthe end af the year Please tell Andrew Reudink that | said“thank you" forthe recipe. It is simply incredible. was a little concemed as | have never used Licorice root in a beer before, But DAMN this beer is delicious Charles Carter « via e-mail Just read the July-August 2019 BYO that listed my question in the "Mail section Glad to report thatthe Vin Blanc IPA turned. ‘out fantastic. | did change a couple things inthe recipe based fon the ingredients that | had. | added 2 cups of white wine Inthe keg and added another cup a few weeks later to bring ‘out little more wine flavor. entered the beer in a couple of lacal competitions and won a silver and bronze in the ‘Wood- aged’ category. “Thanks for a great recipe. | wil most definitely be brewing this one again Chris Hughes + Toronto, Ontario 5 -S2 » Fermentation and storage tank » Available in various sizes and designs » Preconfigured for operating pressure to 1.2 or 2.5 bar » With effective, laser welded cooling jacket » Unique quality of workmanship » Perfect, hygienic surfaces and welded seams » Made in Germany > HOMEBREW NATION BEGINNER’S BLOCK BY DAVE GREEN WHEN THE TRUB BREAKS ollectively we call it the trub, but generally the gunk that lands at the bottom of your brew kettle at the tend of the day can be broken down into three distinct types: Hot break, cold break, and hop debris. Some brewers, {go to great lengths to try to remove as much trub as possible before fermenta- tion starts, while others will have their beer on trub right up until packaging time. I try to sort through some of the information on what trub is and when it may be helpful or when it could be detrimental to your beer. So let me start out by describing the three trub types. First up is the hot break, which begins to form as the wort in the kettle heats up towards the boil. This often looks like the coagulated .eg9 in egg drop soup in your boil kettle, Meanwhile the cold break forms after the boil as the wort goes through the chilling process. Both types of break are generally protein-based material ‘that has fallen out of solution. The hop debris is the remaining vegetal matter from hops that were added during the brewing process. BREAKING IT DOWN ‘The two forms of break are mainly ‘malt-derived proteins that cluster to gether. There are some other non-pro- tein compounds that can be found in ‘the break, but the majority of the two forms of break are made up of protein, roughly 50% of hot break and 60% of cold break. According to an analysis done by the Siebel Institute, polypheno- lic compounds make up a large portion Of the cold break material as well while fatty acids can make up a decent por- tion of the hot break material. Clumps of break form because of portions of the long protein chains that are oil-loving (hydrophobic) cluster together. Other hydrophobic material, like fatty acids, will join in the mix as well. 12. SEPTEMBER 2019 BREW YOUR OWN Boilovers usually occur thanks to proteins. But as the proteins clump and the hot break develops very early in the boil, the break material becomes heavier and falls back into the wort stead of being lifted into suspension as foam. This is why boilovers generally are the biggest concern right as the boil commences. The pH of the wort does matter and stronger hot breaks ‘occur with lower-pH warts. If you're an all-grain brewer and not seeing good- sized hot break, your wort's pH may be too high and a look at water chemistry may be in order. Some homebrewers will skim the dark-colored foam that forms early in the boil kettle's foam process, but there is little evidence ‘that supports that this removal im- proves the final beer. Cold break forms as the wort is ‘quickly chilled, shocking more proteins to break out of solution. This can often be aided by polyphenolic compounds from hops and finings, such as PVPP ‘and tannic acid, Irish moss, aka carra~ ‘geenan, also improves the formation of cold break. Cold break is often fairly nutrient-rich so many brewers may ‘want to keep cold break in the fermen- ter for yeast health reasons. Some of the cold break may be reabsorbed into solution and contribute to chill haze later in the beer’s life, so some brewers may opt to dump the cold break. More on this in the next section, Hop debris is something that many brewers want to leave behind in the kettle or container to keep the debris separate from the wort as it goes into the fermenter. Just as many brewers don't want beer to be in contact with ‘dry hops for an extended period of time, too much vegetative compounds can be detrimental to the final beer. Some brewers use hop filters, steel baskets, or hop spiders to make sure the hop debris remains in the kettle. TRUB MANAGEMENT Trub volume is influenced by the amounts of trub “ingredients.” Things that tend to increase trub volume in- clude increasing the wort's original

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