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Archive for the ‘Ingredients’ Category

How to Use Chocolate in Your Beer

Thursday, April 9th, 2020

By Jesse Southard Personally, I love chocolate beers. Before I was a homebrewer, I took a trip to the Czech Republic and had my fair share of beer. However, a chocolate beer stood out to me called Opat Chocolate Stout. I remember thinking how did they get so much chocolate flavor ...

6 Hops That Can Make an Impact Next Brew Day

Tuesday, March 3rd, 2020

By: Ryan Celia Hops are 1 of 4 ingredients required to brew beer according to traditional German Reinheitsgebot. They impart bitterness, flavor, and aroma to beer when used during specific times before, during, and after the boil. Hops come in several forms, the most common being whole leaf hops, pellet hops, ...

Brewing Water Basics – Putting it All Together

Tuesday, February 13th, 2018

We've covered some of the basics of water chemistry in the last two articles, and now we are ready to put it all together. The first step is to start with chlorine-free water of suitable quality for brewing and reducing the alkalinity if needed. Once you have an understanding of targeting an ...

Brewing Water Basics Part 2

Sunday, November 19th, 2017

This article is a continuation of a three-part series. Check out part one here. You may have heard that you have “hard” water, or “soft” water. Hardness in water is mostly due to the calcium and magnesium ions in the water. A low concentration of these is said to provide soft ...

Brewing Water Basics – Part 1

Sunday, November 19th, 2017

For many brewers, water chemistry is treated as the last frontier of homebrewing. Oftentimes, it is ignored or at least not something homebrewers want to think about. The old adage “if your water tastes good, it’s fine to brew with” may be repeated, and believed. The brewer may work on ...

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 ...

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