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Archive for the ‘Ingredients’ Category

Aspects of Brewing a Wheat Beer

Monday, October 23rd, 2017

Hefeweizen, weissbier, witbier, white ale… Whatever your preference; wheat beers are abundant, effervescent, and different. They can be served with a slice of orange or lemon, with all the yeast “mit hefe” style, with raspberry syrup, or filtered crystal clear. They vary in color from the light witbier to copper-brown ...

Wheat Malt in All Grain Brewing

Sunday, October 16th, 2011

Wheat malt takes extra preparation in brewing since it is smaller in size than standard malts. The first time I ran wheat malt through my grain mill, it was frustrating to discover the gap was set too wide for the wheat malt only! The other grains were being crushed perfectly. ...

Hops Types Pellet Plug Leaf

Sunday, March 21st, 2010

Hops come in three different packages, pellet, plug and leaf (whole/loose leaf). The difference between pellet, plug and whole leaf hops is much more than cosmetic. Aside from looking different, these variations will affect hop utilization (to a degree), freshness, and ease of storage/use. The best hop type ...

Identifying Hops Techniques

Saturday, October 10th, 2009

It’s the season to harvest, and if you’ve been diligent and foresighted, you have a nice crop of well-labeled hop plants, and have no need for this article. However, if the labels you planted next to the vines have faded & run since you planted them, or if your hop harvest ...

Malted Grain Types and Mash Profiles

Saturday, July 11th, 2009

Today's modern, high quality and highly modified malts are excellent performers for the home brewer. As with nearly any ingredient, the science behind the creation and use of any malt should be clearly understood in order for the brewer to create the desired outcome. Malt type, mash temperature ...

Adding Fruit Flavors

Sunday, June 21st, 2009

Fruit-flavored beers are extremely popular, and fun to make. One advantage the home brewer has over large breweries is the use of local ingredients and less concern over cost per unit. There are three options for adding fruit flavors to your beer, and they vary in cost, effort, and flavor. The ...

Casking small batches with oak chips and wine/liquor

Sunday, June 7th, 2009

Very few homebrewers have access to used wine or alcohol barrels, and even fewer brew in 50 gallon batches to properly use them, but it’s quite possible to achieve the “barrel aged” flavor in smaller batches. By using small amounts of wood chips, liquor or wine, water, and time, it’s ...

All Grain Water Chemistry Brewing Information

Saturday, March 14th, 2009

Understanding water chemistry in brewing is an important step to refining home brewing skills. It turns out less than a teaspoon of a couple key brewing salts can make a big impact in a batch of beer. This is mainly applicable to all grain brewing where full control over the ...

Hops Alpha Acid Table

Sunday, September 14th, 2008

Alpha Acids from hops contribute to the bitterness in beer. During the boil alpha acids are isomerized and increase international bittering units (IBUs). This site has an IBU calculator. Hops also contain beta acids, which contribute to aroma only. The more alpha acids the more bittering potential per ounce. For ...

Malt Extracts – Liquid vs Dry

Saturday, April 5th, 2008

Liquid Malt Extract (LME) and Dry Malt Extract (DME) can produce a very noticeable difference in the taste and body of beer, holding yeast, hops, temperature, and other variables constant. In general, bulk LME will produce a beer that is darker, and retains a sweet caramel flavor. This may be desirable ...

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