Scribd Logo
Carica

Benvenuto in Scribd!

  • Yeast Español

    Caricato da

    Mauricio Molina
    248 visualizzazioni108 pagine
    homebrewing magazine

    Titolo originale

    Yeast-Español.doc

    Copyright

    © © All Rights Reserved

    Formati disponibili

    PDF o leggi online da Scribd

    Hai trovato utile questo documento?

    Questo contenuto è inappropriato?

    Segnala questo documento
    homebrewing magazine

    Copyright:

    © All Rights Reserved
    Scarica in formato PDF o leggi online su Scribd
    Segnala contenuti inappropriati
    248 visualizzazioni108 pagine

    Yeast Español

    Caricato da

    Mauricio Molina
    homebrewing magazine

    Copyright:

    © All Rights Reserved
    Scarica in formato PDF o leggi online su Scribd
    Segnala contenuti inappropriati
    di 108
    BREWING WITH SWEET REWARDS | BIRRA ITALIANA: CITRUS FRUIT USING MAPLE ITALIAN HOMEBREWING. B le HOW-T0 HOMEBREW BEER MAGRZNE THE HOME BREWER'S WEAPON OF CHOICE The Last Straw” Bottle Filler Ergonomic One Handed Operation Stainless Steel & Silicone Parts to Reduce Contamination Disassembles Quickly For Easy Cleaning CO; Charged to Prevent Oxidation ONLY $99.99! 4 | | Spring-o 20 yaded tip is fully stainless Ergonomic single-handed control. Purge bottles with CO: steel and silicone. prevent oxidation THE GRAINFATHER ALL GRAIN BREWING 1a) (oe ist “ aU CG at a aa Ua STL aia ola) aba Uy Se HURON LUO | LU OTT Te YOUR BREWERY INTO INCLUDED FOR FAST, Capa ey feg aa/B y FroM S890 msrp ‘The Grainfather is the first of its kind to offer an affordable, simple to use, all grain brewing system. Its large grain bill capacity, sophisticated design and multiple attachment and accessory options, give you everything you need to perfect your craft beer, just the way you like it. Purchase the Pot Still Attachments to turn the Grainfather into a mini distillery! ‘Make handcrafted whiskey from grain using a copper dome and alembic condenser with the Grainfather. Available online and through selected retailers. www.grainfather.com You oi 2 38 FRESH sqUEEZED Je be PAciaze corres on mary bres have Stated eutneting wth ees osc top favs. Bu on lint yourself lPaatone Learn how rd when add cts to your homebrevs byl st 4G DIVIDE AND CONQUER “wo batches of hombre is arguably alway etter than one, and there are many other get reasons salts batch of homebrew bysoah Weiter. 54 5 EASY DRINKERS ‘Tere ie mare to lfe than chasing the next"bg" beer lke relaxing wth friends over afew drinkable brews. ‘Check ut five recipes with tps and techniques for brewing awardulnning session beers by Gordon Strong BREW Youn OWN G4 MAPLE BEER This spring, you lve ia maple syrup country. try swapping out your normal brewing water with maple Sapo brew something seasonal and origina. by Yannick Laplante 70 WHAT! LEARNED ON MY BEER TRIP TO ITALY Homebrewers never stop being homebreners - espe aly on vacation. Fine out what one brewer discae fered abouscraftand homebreing during a recent trip to aly by Paul Zoeco 76 STEEPING AND SOAKING Is itbetter to steep specialty malts in hot water orto soak them in cold water? nd how long should you seep or soak? John Palmer experiments to find out byJohn Palmer WLS OE InfuSsion — Mash Tun — db Like most homebrewers, we star with everything stainless steel hi again. The result is this beauty; a foam insulated available in 10 & 20 gallon versions with all the bells and whistle: swing in converted orang} oa WWW.SSBREWTECH.COM TECHNOLOGIES 000 ee ee ow THE HOW-TO HOMEBREW BEER MAGAZINE Q departments Boma ‘reader expresses his admiration for seeing the “Brilosophy’ crew in BYD. Another seeks some advanced diy hopping advice. 12 HOMEBREW NATION Our new "Replicator" columnist, Josh Weikert, clones Edyline Brewing Co's River Runnets Pale Ale, and homebreners share tips on landscaping with hops and ne-bal. Brewing, 20 rips From THE PRos Three pros offer acvice on how homebrewers can incorporate maple sap and syrup in their homebrews, 23 me.wizarD ‘The Wizard explains why frozen glasses cause more foam (and other reasons you shoud avoid freezing your glasses) ‘and warns another homebrewer about the il eects of ‘overpitching yeast in a star 30 stvLe PROFILE [American strang ale is a catchall style for beers that don't ‘quite fit into the barleywine and double IPA estegaries. ee new to the Beer Judge Certification Program Guidelines. b American stag ales have Been brewed or years. BI recuniues ith major advancements in manufacturing processes over ‘the past decade, homebrewers should not overtook the benefits of ry yeast when it comes to fermentation. ADVANCED BREWING ‘The influence of pH in the brewing process is present in almost al stage ~ affecting enayme activation, protein ‘coagulation, and fermentation (to name afew). Lear how, and when, to adjust your pH. PROJECTS Youtve probably ha beer samples from a brewery in flight, ‘ray.and if you have more than one homebrew on tap at a time at home, you should consider making your own. Four homebreners share their designs to get you started. 104 Last cau Anyone ean replicate a Prohibtion-era homebrew but 3 ‘couple homebrewers got to brew the ral thing after stun bling upon bare! filed with matt extract from the 19206. @ where to find it 93 Brewers Marketplace 94 Reader Service 95 Homebrew Supplier Directory 103 sackyard Hop Directory BREW Youn OWN rae Edaytine Brewing Co's River Runners Pale Ale clone v7 ‘American Strong Ale. M ccerus we. 40 Citrus-Grove PA, 40 Blonde Ales. .eoosess owen) Dark mila nt) Irish Stout 6 Kase. a Light American Lager ess eeeeees sees 62 Maple Beer are 7 Tepe FA eee Ta Chestnut Seer 7 DTPA EXTRACT EFFICIENCY: 659% (Le. 1 pound of 2-row matt whieh nas US gallon of water, would yield a wort of 1024) EXTRACT VALUES Liquid matt extract (iste) = 1033-1.037 ‘ried matt extract (OME) = 1.045 EXTRACT FOR GRAINS: 2row base malts = 1.037-1.038 ‘wheat malt = 4.037 Grow base malts = 1.035 Munien matt= 1.035, cenystal Malis ~ 1033-1035 chocolate malts = 1.054 ‘atk roasted grains = 1.024-1026 flaked maize and rice = 1057-1088 Hops: We calculate IBUs based on 25% hop utilization fora one-hour boll of hop pellets at specific gravities less than 180. For post-noit hop stands, we ea culate [BUS 62sec on 10% hop utiliza- tion for 30-minute hop stands at specific ‘ravitles less than 1.050. Increase hoo dosage 10% Fusing whole Leat hops ations: We use US gallons whenever gallons are mentioned Ny “ 4 OT Ra 4 gk SO ae ~* ne ui ae a ye A. ~ ae ‘ge € _ “ ee . u» « MALTING COMPANY OF IRELAND, LTD B SG Pee ieaeer ite) iron what's happening at BYO.COM ‘Simple, Delicious Stock Ales ‘American strong ale - the topic of this ise “Style Profle’ is similar to the historical style stock ale. Stock ale, however, was created as a keeping or provision beer in the Eng- lish tradition, whereas “American strong ale is n= BE tended tobe drank fresh Learn more about the his: trical stock ale style and how to brew it. http //oyo.com/storyi371 Making a Yeast Starter: Techniques In this issue,"Me, Wizard detects @ problem with the technique used to Propagate yeast. Fol- low these steps and tips on fiw to build yeast starter so ‘that your fermenta- tion will always be happy and ready to ‘g0 once your yeast is pitched. httpi//oyo.com/story1097 ‘Sweetness: Brewing Sugars and How to Use Them Sugars add strength to beer without bulking up the body We've highlighted tech~ niques for brewing with maple syrup in this issue, but there are many sugars to choose from when design- Ing your next homebrew recipe. Jann Palmer conducts a survey of sweetness ‘tp help you choose vihen to use sugar ‘and which sugar to use. From Belgian ‘andi sugar to xylose, it al here. hutp//oye.com/storyi44i OW HOE etsy Pats ‘ART DIRECTOR ASsIsTanr EOrTOR Dawson Rasps DESIGN ASSISTANT Maga smn CONTRIBUTING WRITERS Glen Sunsives Tey Foster Civitan Lavender, Mae Martin, iense Tonsmeve Forte Whitesides orcen tong, conrriaunnc agrists ‘Shawn Tuner WoodwarhsChampine CONTRIBUTING PHOTOGRAPHERS (Chater A Poke les lorgensen PuBLsHER ASSOCIATE PUBLISHER & ADVERTISING DIRECTOR estate ADVERTISING SALES COOROINATOR & RECIPE EDITOR EVENTS & MARKETING COORDINATOR nnell rinse ooKiesPen Falters [WEBSTORE MANAGER Toke Rd ‘SUBSCRIPTION CUSTOMER SERVICE MANAGER ‘ata Orbe Newss7Ano oiRgcrOR Canon EDITORIAL REVIEW BOARO Toone Arthur» Port ewingast Abney Steve Baer» Eade Beer and Wine Supply Davi Borg «usu Schl Sewing Co Michael Dawson « Vest Laboratories Horst Dornbusch Bes Aho Nighoorho Bee Co. ChisGrakam » Moree! ‘ob Hanson» Bess Mal & Inteiens Co Anta ahnsan » Gea Ferentatns CN) Miah Lon leat Engine John Maer Fogue Ales aut Manzo» Homebrew Consultant Ralph Olson « ANV Ese Mach Steete = stone Hreing Co Mark & Tess Samal» alone Cxpess an Weert» Hetnebren Cone.itnt Chis White» Wt Labs Katine «The Elec Bewery Anne Whyte» Vermont Horst Supply Dawid Wile» Feshons SUBSCRIPTIONS ONLY EDITORIAL & ADVERTISING OFFICE ‘row Your Own © sido, CA S006 ‘Brow Your Own son8T Klan See Era 5 75848 i, VOB Spec Subvarpion fe 21 Fax B00) oa Esk YO con AVERTSIG CMTC: i tae evo CoROMALEORACT byrne ease TACK, ncn "hire Shown a ere eae ee meet Se tebe area seatarenmer acorn me ee ‘se to Career Hence t $33, er all other enrtie Be pnt seberpion see 3, ™ mr Yur On 54106269 {aera surety Steril Game eadanes eanerecsaecr Maced marta eel a ermeraos sce ese Sper peresdeeanammat mmc ec bores Nnseureeae sieges sheen etait npr ty pd in 6 MARCH-APRIL 2016 BREW YOUR OWN BrewBuilt VU ‘Q a : yw HANDLE OPTION CONNECTION KIT BASE UNIT CASTER OPTION MoreBeer.com ~ Fast Shipping... From Both Coasts BRAVO TO BRULOSOPHY Very cool to see @Brulosopher featured in the new @Brew¥ourOwn mag. #exBEERIment Watershed Brewing + @watershedbrew (vio Twitter Brew Your Own Editor Betsy Parks replies: are! Marshall Schott ‘and his merry and of experimental homebrewers are some of our favorite new breakout homebrew stars of 215, and we couldn't be ‘happier to have been cole to work with zhem for the cover sary of te January-February 2016 fssue. Be sure to keep up with them at tep/forulosophycom for lots of mew EXBEERiments' this yer in ‘eluding posts on mash methods and diy hop temperatures” ADVANCED DRY HOPPING | have built a closed loop system and am dry hopping 2 10-gal- lon (38-L) batch of PA by circulating the fermented beer (yeast «dropped out) through a hopback canister holding the ops. 1 am sing @ Chugger pump at seven GPM which will expose the en tice volume every 1.5 minutes. 've been turning the pum on and off periodically. How long do you think! should de this to get full extraction of ols? The standard 5-5 days seems like overkill to me. Lamy Johnson + Bovey, Montana Brew Your Own Recipe Edltor Dove Green replies: “Lary Fist off congrats man! That's an impressive fect in my book. Are you using @ hop rocket or some ether canister? Back to your question ~ so | cov= ‘ered alte bit obout this topic in on amtcle that ran inthe Decerm er 2014 issue of BYO. interviewed ane ofthe brewing scientists ot AB. InBey, Peter Wee, who dia his master’s thesis on dry hopping ‘extraction under the guidance of Thomas Shelinommer, Professor of Fermentation Science at Oregon State University. $0! used alot of ‘is research, but so Foterviewed several pro brewers as well. Bas: cally full extraction can occur in a matter of hours with a recirculat- ing system. te would be longer if you are using whole eaf hops vs pellet hops. So! would say maybe a day wth whole lef hops, but pellet hops should be an afternoon. Fears of oxidation are the Diagest concern with these types of systems, so be sure you mitigate this concern by iting your system with water or flushing it with B MARCH-APRIL 2016 BREW YOUR OWN contributors Gordon Strong isthe President and highest ranking judge of the Beer Judge Certification Program (8ICP),the organization that certifies beer judges for homebrew competitions and also registers qualifying homebrew compe- titions 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 Brewing Better Beer: Master Lessons for Advanced Homebrewers (Brewers Publications, 01). He frequently contributes to Brew Your Own, ineluding taking ever the “Style Profile” column in early 2035. In this issue, Gordon does double duty. n his column, starting on page 30,he diseusses how to brew American strong ale. Then on page 54 he shares ive award-winning recipes for flavorful, tower alcohol “session” beers, Paul Zocco isthe Longtime owner of Zak's Homebrewing & Winemaking Supplies in Willimantic, Connecticut. He has been homebrewing for 20 years and frequently competes in local, regional nd national competi tions with his homemade beers, ciders, and meads. He has been awarded tre New England Homebrewer of the Year, as well as te New England ‘Meadmaker of the Year, and New England Cidermaker of the Year many times. He has contributed to Brew Your Own In the past and also writes the homebrewing column for Yankee Brewing News. He is also is @ national Beer Judge Certification Program (BICP) judge and has judged many years atthe Grest American Beer Festival (GABF). In this issue, starting on page 70, Paul shares his ex perience meeting craft and homebrewers during a 2015 Visit to Italy ~ and shares two Italian homebrew recipes. Josh Weikert took up homebrewing in 2007 as a means of staying sane during graduate school, and even though school is over.the brewing continues! He isa founding member and past presi ent of the Stoney Creek Homebrewers, hhas medaled in every BICP beer style, is 2 BICP Grand Master Judge and Certified Cicerone, and is a two-time Eastern Pennsylvania Homebrever ofthe Year He is @ regular contributor to Brew Your Own magazine and isthe author of the “Beer: Simple” brewing blag (at beer-simplecom). In this issue,Josh takes over as Brew Your Ovn's new “Replicator” columnist (starting on page 16) with a clone for Eddyline Brewing River Runners Pale Ale. And on page 46 he discusses splitting your batches of homebrew. aa all AEC ECS EES Be Nice Toke SR @ : * , ol "a8 toe : q BP ey BP ee | gs oa & *| made a key lime mead that won Best in Show at NHC 2014. [.: When making meads, | use dozens of carboys and 1 gallon jugs throughout the year. The only thing | use to clean and sanitize my gear is PBW and Star San.”- Matt Weide Winners Use Five oa Don't trust your beer to just anyone, use PBW and Star San like Matt. eee On Pee ae Pec rm el Ca sea PCa) EST, ‘GE Five Star Chemicals Find us on & Supply, Inc. Facebook facebookonvFiveStarChemical wwwfivestarchemicals.com support@fivestarchemicals.com. PR date ae O(a ee ae eae 1] 05.11 throw in one other piece, there i also a gen that you would want a stow diaphra inwine vane bem the beer: wherens an impeler pur like a Chugger is seen as hav ing too much churning going on (00 many rs). there is any rth t that... con ay just passin sations Ive had in the past about recirulating dry hopping sys 3 t0 my aforementioned article frm Brew You nk to Peter Wolfe's thought imp such as those used sch more gentle on lo, whether Own: thesis with Doyo costory3187 and here i @ oregonstate.eduyxmlupistream hanale/1957/34095/Wolfe the sls. Good ick and let me know how your beer tums out MALT BALLS BROWN ALE QUESTION The January-February 2016 issue of BYO (page 17) features 2 clone of Peekskill Brewery’s Malt Balls Brawn Ale. The recipe lists the ISU as 51. ut wher | put the recipe in sofware, 'm getting IBUs above 90.06 is 1.064. Bittering per the recipe Is, 2 ounces (56 g) of 11.2% alpha acid hops added at Flavor per cecipe is 1 cunce (28 9) same hop added at § min: utes and then 1 ounce (28 g) added at lameout. | did find out that if you recuce the 2 ounces (56 g) of bittering to 1 ounce (28 g) ofbittering, you ger the right number of IBUs. Can | dou: ble check on this? I ike the idea ofthe beer described in the text, but | think the bittering hops additions in the recipe might 60 minutes be offAny aavice? James Gordon + Los Angeles, California Brew Your Own Recipe E discrepancy comes fi 2 02 (564) is supposed to be added w ‘not 60 mit Dove Green repies:"H, Ron. So the ne timing ofthat bittering adlition. The 15 mites (eft in the Soits tering adit bie BYO at hep:/byo.com/story2808° unt. For checkout a stry I vote forthe March-Aprit 2025 is KENTUCKY COMMON @BrewYourOwn enjoying a glass ofthe Kentucky common brewed an @twar_dan + Balla, Victoria, Ausra tia Titer) Brew Your Ov Eelitor Betsy Parks rep “Wi Dan. Thanks for sharing your pct, and Im glad you enjyed reading Gorden Strong’s'Syle Profle’ column fiom suy-August 2015, Cheers!" We ays [ove hearing from reader like you. Send yo concer, tps, tries, ond story ideas to: edit@byo.com, find us on Facebook: wamwfacebookcomn/Brew Your @rrewyourownmag, or go to Twiter: @BrewYourOwn, 8 VISIT THE VAULT insets Ce WHITELABS.COM/YEAST-VAULT 10 MARCH-APRIL 2016 BREW YOUR OWN WHITE LABS PURE YEAST & facebook.com/whitelabs W Owhitelabs 1G instagram.comiuhitelabsyeast Tae) N OW Uta ore COO Tc AVAILABLE! PALL as / TRUE 304 STAINLESS STEEL ST ay SMOOTH a) INTERIOR/ aay Domed EXTRA LARGE 5/8” BOTTOM DESIGN STAGE PICK UP TUBE STAINLESS STEEL Benes: FALSE BOTTOM 2efaster draining than TRI-CLAD BOTTOM Mash tun Support ur 2 ‘Stage i: fy Competitions 1/2" size make stele aon, Dnt through opt Induction capable er cut sits “Aluminum layer eveny dstbutes PUSH TO CONNECT '2alng teenie bottom, nt ust area above te fame. PICKUP TUBE sis 100% ft un-hed stamped bottom het. to make a seal. a stainless design oi Ket Bottom dome ‘lows hop material to calc nthe center and aot again before reaching the enter the fermenter, pickup tube. ove iver wi EQUIPMENT DOES WEE IE ise +: st) SPIKEBREWING.COl MATTHEW BLOME purchased a used 15 cubic foot (0.42 m chest freezer that fits seven 5-gallon (19-L) kegs and the tower hardware in order to make a kegerator in 2010. set it up to serve my beer from two faucets, and with a third faucet for Sankey kegs. Right now it's serving a sahti,a chili beer, and Pilsner Urquell My wife and | had dreamed of Airstream ownership for a while, and after saving up for a few years we bought a new one in 2011. It's a fun ‘community, and we love to travel in 12 MARCH-APRIL 2016 LEAVENWORTH, KANSAS ur trailer, logging over 25,000 miles fon it so far. While serving in Afghan- {stan in 2012, | was inspired to buy a vintage one to restore. After a great deal of hunting around, | found a highly sought 1955 Airstream Flying Cloud with the “whale tail” rear end cap (pictured bottom right). The restoration process requires quite a bit of work with sheet metal aluminum and riveting. This allovied me to ac quire all the tools and skils | need for that type of work. Now, back to that dingy old chest new Your own freezer that Id been serving beer from for a couple of years while | struggled to decide how to dress it up. | have seen lots of tremendous ideas online from wood and epoxy. | said to myself, Yeah ...I don't have those skills? But | did have newly developed riveting skills. | ordered the cool art deco style Airstream insignia online, an exact replica of the one on my trailer. | also picked up some sheet aluminum from a local small aircraft aluminum vendor that also supplies a Lot of Airstream re- storers. | used some molding from Mc Master Carr, and an RV door handle, | had to carefully plan the rivet lo cations to avoid the compressor and coolant lines, But the rest was fairly straightforward in cutting them to size and riveting into place. Being bare alu- minum, and a soft alloy, itis still fairly susceptible to denting, but it can easily be cleaned and polished, and will only get shinier with each clean and polish. ‘And the panels will be easy to replace if needed. think it makes a great com. plement to the trailer and to the room. love the vintage industrial look | brew on a three-tier gravity fed system using old kegs on a stand that | hhad custom made for me by a machin ist. | generally brew ten-gallon (38-L) batches and brew back to back to back for 4-5 batches in order to re-pitch ‘the yeast and ensure a healthy popula tion, Brewing this much in a short time also ensures | keep beers flowing on all three taps. = & WHAT'S NEW? ANVIL BREWING EQUIPMENT Anvil Brewing Equipment is a completely new brand of equip ment offering an entire suite of products working in unison to provide a perfect brewing exper ence fram éay one. The array of products include kettles, burners, scales, and other hamebrewing accessories. All products were designed to be straightforward with the brewer in mind. The equipment is backed by a company that has been in the homebrewing business for over 15 years, Blichmann Engineering, Also endorsed by John Palmer, Anvil Brewing Equipment isan everyday line that helps you forge and shape outstanding beer the way you want. Durable. Reliable. Dependable. Learn more at wwoxanvilbrewing.com. BREWBUILT AFTERBURNER™ Made in the USA from 304 stainless steel, the Brew Built AfterBurner™ from MoreBeer! is a sturdy burner that will boil wort quickly and ‘support up to 25 gallons (35 L) of boiling wort. The BrewBuilt Burner is designed to bolt to- ‘gether, via an optional connecting package, with additional BrewBuilt Burners to create your own all-stainless brewstand, Also avail Cas able are handle and caster options that allow the single burner or a connected brewstand, to. bbe moved easily. At 24 inches (61 cm) high itis ideal for draining directly into a carboy and adding ingredients into your brewpot with- ‘out straining your back. Adjusted for efficiency, the AfterBurner™ pro duces around 70,000 BTU and in full AfterBurner™ mode it produces 100,000 BTU. For more information, visit wwvemorebeer.com. THE BEER GEEK HANDBOOK Narrated by Patrick Dawson's signature blend of sarcastic humor and well-researched facts, The Boer Geek Handbook provides guidance on what to drink, how and where to drink it, how to grace- fully correct an uninformed bartender, how to flawilessly execute a beer tasting, how to plan the ultimate beer-centric vacation, and much more, The Beer Geek Handbook also includes ‘quizzes to help you determine your level of ‘geekery, as well as witty illustrations by Greg Kletsel. With essential knowledge about the “Ten Beer Geek Commandments” and the “Beer Geek Hall of Fame? imbibers are sure to be confident and well-quali- fied to spread the beery gospel. Available at better booksellers. (7) CALENDAR MARCH 4 HUDSON VALLEY HOMEBREWERS COMPETITION Poughkeepsie, New York “The 26th Annual Hudson Valley Homebrewers Com- petition wil be hela Maren 2,with an entry deadline ‘of March 4.The Best of Show winner gets to brew tn Saranac Brewing Cos pilot brewery for TAP NY Festival andthe Brewer's Choice winner ‘wll brew thle recipe at Bull and Barel Brew Pub. The cost to enter is $8 per entry. An award ceremony wil follow the judging. More information fs vailable at ‘rachbbeewcomp.com MARCH It WINEMAKER INTERNATIONAL IMaTEUR WINE COMPENTION Vance Cre ert Sr iene WeeMater) Srey ons nae andres voc SNOT ‘to get valuable feedback ‘mow epeiewed pases ewoas toes epee “ihre leu valeave te Ingenta wate reg mate gh Fees ae ee oe re cnr Samm cao 2 cry fuspetni nna Uicrconce igang APRIL 9. ‘CHICO HOMEBREW COMPETITION Chico, California ‘The 20th Annual Chico sce ih] Homebrew Competition will be held at Siesra Ne- vyada Brewery on Apel 24 ere wil be great prizes and an extremely special secret guest judge” This is an -AHAVBICP competition and will be judged ac- coding tothe 2008 BICP guidelines. The entry deadline fs Api 9 and the fee is $10 per entry For periodic updates and mare in- Formation vist wwrchicohomebrevelub.com. APRIL 24 CASCADE BREWERS CUP Woodinville, Washington The 20th Annual Cascade Brewers Cup arganized by The Cascade Brewers Guilds one of the largest _and eldest competitions in Washington State The 2016 competition will be held at Sumerian Brewing Co.on Apri 30, but entries ‘must be in by April 24.The costs $7 per entry. Find more information at ‘wraccascadebrewersquildcom/competition/ BYO.COM MARCH-APRIL 2016 13 Renee sae u GENUINE “JAYBIRD” Leno ele -ey BYO1SKIT & BY DAWSON RASPUZZI eee GROWING fun way to get even more in- volved in the hobby of home- brewing is with the addition of another hobby ~ gardening. Don't worry, we ‘won't ask you to turn your backyard into rows of raised beds or construct a ‘greenhouse: What I mean is growing, your own hops. It’s relatively simple, ‘won't take much of your time, can be done anywhere in North America (and many climates worldwide), and best of all, will result in locally harvested hops for your homebrew! The first step is acquiring hop hi zomes (the technical term for root cut tings of the hop plant, as hops are not ‘grown from seeds). Rhizomes can be purchased from many homebrew sup- ply retailers, often on a pre-sale basis, in late winter to arly spring (see the Backyard Hop Directory on page 103) you know someone else who has well-established hops, ask i they mind if you cut some ofthe roots from their plants — this will not hurt @ healthy plant and will give you the start to your own hop growing for the price of a homebrewed 6-pack (the customary “thank you" among my friends). Once acquired, rhizomes should be planted immediately for best results. f the ‘round is stl frozen, or heavy frosts ae still ikety, you can plant them in a pot indoors and then transplant them ‘outside when the conditions are right. new Your own HOPS It should be noted that some varieties ‘grow better in certain conditions,so do some research about which ones will ‘grow best in your region. Outside, you want a spot where ‘there is plenty of sunlight and the abil- ity for the bines to grow 15-25 feet (45-76 m) high (or create a horizontal {growing pattern such as the “Reader Project” shared in the May-June 2015 issue of 8YO) Plants will grow best in a soil with a pH between 6 and 7.5.Use a soil test kit from the local garden cen- ter to find the acidity of your soil and if it needs to be adjusted mix in compost, fertilizer, lime, or other additive as nec- essary.Just like any rooted plant, dig a hhole larger than the rhizome so the soil is loose around it,and then bury ‘the shizome horizontally beneath an inch (2.5 cm) or s0 of soil Once planted, you will need to Construct something for the shoots to wrap around and climb. If the plant- ings are near a house, shed, etc. then an easy way to do this is to put a stake in the ground with some twine tied to it, and then nail the other end of the twine high above to the building. If the hhops are planted in an open space vwihere this isn't possible, you will need to create a freestanding structure. For ‘more on trellis designs, check out our special issue BYO's Hop Lover's Guide. ‘When the shoots reach 12-18 inches (34-45 em), train them around ‘the twine in a clockwise direction. Keep the ground moist until harvest. IF you live in a really hot area, this may ‘mean watering the plant daily. It may take up to three years for the hop har- vest to be what you expected, but even in the first year you should have 3 har- vest. Ifyou notice results are not as plentiful as desired, one way to help the plants focus all of their energy into the cones is cutting off the smaller shoots early in their growth, Another ‘trick to get more nutrients to the cones ‘on top is pulling the leaves on the bot tom 3 feet (0.9 m) of the shoot once they grow to 10+ feet (3+ m) MUNTONS GREAT BRITISH MALT est 1921 I say old chap... why not give our spiffingly good malts a try? Abroad potlioof the Best Bish Male varies .cluding Maris Otter” e BARLEY ‘MALTS ROASTED MALTS CRYSTAL MALTS SPECIALTY MALTS LAGER MALTS % Muntons Malted Ingredients... Mauntons Best Barley = Better Brewing. Ask your local homebrew retailer about our malts Ingredients REPLICATOR BY JOSH WEIKERT DEAR REPLICATOR, 5 tienes veep votnering me ‘to make a clone of Eddyline Brewing’s River Runners Pale Ale, made in Colorado. My dear buddies always drink the six-packs they buy before they return home to Montana. Alas, my palate has not had the good fortune of sampling this beer and ‘the trips to Colorado come few and far between, Will you please help me get my friends off my back? founds like your friends need a lesson in beer manners! Very bad form to brag it up without bringing you any, Luckily for you, Eddyline CEO Brian England is more than happy to help us all start brewing it for ourselves, so long as your buddies promise to keep spreading the good word and getting others to try it as well. Eddyline Brewing, opened in 2009 by Mic and Molley Heynekamp in Buena Vista, Colorado, isa family brew- ery that evolved from a number of other brewing enterprises over the pre: vious decade. The Heynekamps and relatives/managers Brian England and Ryan McFadden established Eddyline as a brewpub specializing in wood- fired pizza with a goal of producing beer that would satisfy a clientele that ‘might have spent the day in the rivers, up the mountains, or enjoying the as- tounding Rocky Mountain views — in other words,a beer that was well: suited for an active outdoor lifestyle, ‘even if the “outdoor” part was simply lounging about outside! The same logic was applied to the brewery itself. Upon moving to 1 production facility in 2011, they immediately began canning their most popular beers to make for a nice fit with the outdoor enthusiast customer bbase that they had developed. Cans, after all, make for a better, safer, and more-environmentally friendly option than glass bottles! The brewery saw 4 rapid increase in production and sales, and was soon shopping for ‘more capacity 2014 provided a turning point for the brewery. Manager Brian England purchased the original Eddyline restaurant and was also appointed CEO of all Eddyline operations, and oversaw 16 MARCH-APRIL 2016 Dustin Strong (Miles City, Montana $5 million expansion. They now pro- ‘duce four year-round beers (including River Runners Pale Ale) and ten other seasonal and special project beers. From a madest 400 barrels in their sec ‘ond summer of production, Eddytine has grown to more than 5,000 barrels in 2015, and projects to brew 7500 barrels in 2016! Utilizing a CFT can- River Runners Pale Ale is a classic American pale ale, featuring the bright, citrusy hop aromas typical of American hops like Amarillo and EI Dorado. ning system with an X-ray fill level an- alyzer, patrons can be assured that they're not being shorted. After all, what could be worse after a day on the river than popping open a partially- filled can? River Runners Pale Ale is a classic ‘American pale ale, featuring the bright, citrusy hop aromas typical of American hops like Amarillo and El Dorado. ‘Those who love it note that it has a bright, summery fresh, fruity aroma and an easy-drinking quality. The malts (as you'll see in the recipe provided by new Your own (APP SHES Head Brewer Patrick Fowler on page 17) are very much on the "lighter" side ‘Whereas you'l see many breweries producing pale ales with healthy doses OF darker crystal and cara-malts, Eddy Line keeps this one simple to let the hop character do what hoppy beer drinkers want it to do. The result is a beer that has a subtle supporting matt character that provides a clean and clear foundation forthe subtler hop flavors that come out of it (melon, grapefruit, peach, and pine were noted). This is a beer that’s at home with pizza (not surprising given the brew- ery history!) and grilled meats, since both stand up well to its bittering. The ‘ruity hop flavors also make ita nice complement to fish or a salad, since it ‘wont overpower the flavors of lighter dishes the way some heartier pale ales might. In recognition ofits quality River Runners Pale Ale won a gold medal at the 2012 Great American Beer Festival, and more recently a silver medal at ‘the 2014 World Beer Cup. It also has one of the best features that any beer can have: Its available in sixteen- ounce cans, which i (in this humble beer drinkers opinion) the best possi- ble package in the world. No light, no oxygen, and four more ounces of delicious beer. With its slight haze it's not the prettiest beer you'll ever make, but fm confident that the recipe that follows vill get you well on your way t realiz ing why it’ one of the tastiest. Brew and enjoy it yourself: And let your ‘ends know that you'd love to share it ‘with them, but darned if you didn't drink it all yourself. Revenge is best served cold — much like this River Runners clone! EDDYLINE BREWING RIVER RUNNERS PALE ALE CLONE gallons/19 L,all-grain) 0G= 1052 FG=1.013 IBU=40 SRM=5 ABV=5.3% River Runners Pale Ale isa classic American pale ate featuring the bright, citrusy hop aromas typical of American ‘hops like Amarito® end Ei Dorado®. Ithas a bright, summery, fresh fuity ‘aroma and an easy-drinking quality The malts are very much on the “lighter” side: Whereas youll see many breweries producing pate ales with healthy doses of darker crystal and cara-malts, Eddyline keeps this one simple to let the hop character do what hoppy beer drinkers want it to do. The result isa beer that has a sub- tle supporting mal choracter that ‘provides a clean and clear foundation Jor the subtler hop favors of melon, grapefruit, peach, and pine) INGREDIENTS 9 tbs. (4.1 kg) 2-row pale malt 1b, (045 kg) crystal malt (10 °L) 4b. (0.45 kg) Carapils® malt 6.6 AAU Magnum hops (60 min) (05 oz/149g at 13.2% alpha acids) 3.5 AAU Cascade hops (10 min) (5 02/149 at 7% alpha acids) 75 AAU El Dorado® hops (10 min) (05 02/14 g at 15% alpha acids) 45 AAU Amarillo® hops (0 min.) (05 02/14 g at 9% alpha acids) 055 cz. (14 g) Amarillo® (éry hop) 055 o2.(14 4) El Dorado® (dry hop) White Labs WLPO17 (Whitbread Ale) cor Wyeast 1099 (Whitbread Ale) yeast % cup corn sugar (if priming) STEP BY STEP Mill the grains and mix with 3.5 gal- ons (15.25 L) of 165 °F (74°, strike water to reach a mash tem- perature of 153 °F (67 °C). Hold this temperature for 60 minutes, Vorlauf Until your runnings are clear. Sparge the grains with 3.1 gallons (11.7 L) and top up as necessary to obtain 6 gallons (23 L) of wort. Boil for 75 minutes, adding hops according to the ingredient list. After the boil, tum off heat and whiripoot for 15 minutes. Then chill the wort to slightly below fer- ‘mentation temperature, about 65 “F (18 °C), Aerate the wort with pure oxygen or filtered air and pitch yeast, Ferment at 69 *F (21 °C) for six days.Add the dry hops and hold at 69 °F (21°) for four more days. Once the beer reaches terminal gravity, bottle or keg the beer and Carbonate to approximately 2.5 vol- umes. You may want to cold-crash the beer prior to packaging to 35 °F (2°0) for 48 hours to improve the beer’ clarity. EDDYLINE BREWING RIVER RUNNERS PALE ALE CLONE (6 gallons/19 L,extract with grains) 0G= 1052 FG=1013 1BU=40 SRM=5 ABV=5.3% INGREDIENTS 6 lbs. (2.7 kg) extra light liquid matt extract 1 lb. (0.45 ka) erystal malt (10 *L) 1 lb. (0.45 ka) Carapils® matt 6.6 AAU Magnum hops (60 min.) (Q5 02/14 g at 13.2% alpha acids) 3.5 AAU Cascade hops (10 min) (05 02/14 g at 7% alpha acids) 75 AAU El Dorado® hops (10 min) (055 02/14 g at 15% alpha acids) 4.5 AAU Amarillo® hops (0 min) (05 02/14 g at 9% alpha acids) 0.5 o2. (14g) Amarillo® (dry hop) O55 o2. (144g) El Dorado® (dry hop) White Labs WLPO17 (Whitbread Ale) or Wyeast 1099 (Whitbread Ale) yeast cup corn sugar (if priming) STEP BY STEP Bring 5.6 gallons (21.2 L) of water to approximately 162 °F (72°) and hold there. Steep the milled specialty grains in grain bags for 15 minutes. Remove the grain bags, and let drain fully. Add liquid extract while stitring, and stir until com= pletely dissolved. Bring the wort to a boil. Bol for 60 minutes, adding hops according to the ingredient list. After the boil, turn off heat and RUNNERS Naan wer Whirlpool for 15 minutes. Then chill the wort to slightly below fermenta- tion temperature, about 65 °F (18 °Q).Aerate the wort with pure oxy: gen or filtered air and pitch yeast. Ferment at 69 °F (20 °C) for six ddays.Add the dry hops and hold at 68 °F (20 °C) for four more days. Once the beer reaches terminal gravity, bottle or keg and carbonate to approximately 2.5 volumes. You ‘may want to cold-crash the beer prior to packaging to 35 °F (2 °C) for 48 hours to improve clarity. TIPS FOR SUCCESS From Patrick Fowler, Head Brewer: “Yeast selection is key We like to use British ate yeasts to allow the fruitiness of the yeast to comple- ‘ment the same characteristics in our hop selections" There's a saying among chefs: "Season everything? Never miss an opportunity to add a complementary or contrasting flavor. Why use a neutral yeast when you ‘an use one that adds to the overall flavor profile of your beer? Yeasts that add a moderate level of esteri- fication add a nice punch to beers — especially fuity beers ~ that are aiming for a particular signature characteristic. Be aware, though, that this also means keeping good, tight control over your fermentation temperatures and process so thet the yeast doesn't become the star of the show! BYO.COM MARCH-APRIL 2016 17 & BYO.COM BREW POLLS Have you ever used maple in your brewing? 439% No,but lam interested 31% _Yes.thave used maple syrup 22% No,!amnot interested 3% Yes,thave used maple sap 19% Yes. Ihave used maple sugar Visit oyecom to participate in our meonthiy pol question READER TIPS ‘SKIPPING THE BOIL, RICH SCHULTZ * WAUWATOSA, WISCONSIN ne homebrewing technique | use to cut dawn on ime and potential mistakes is eliminating the boil My cold process goes from containers to fermenter in under 30 minutes without the use of heat. Let me share a recipe for an organic, hop-free braggot as | explain. Its about half honey and half malt extract with water. | as ‘sume my raw ingredients are sterile in their sealed pack ‘ages. use 3.15 pounds (1.45 ka) of "0" organic malt extract from Northem Brewer. Ihave a half-pound of leftover Pilsner extract so add it too. Then | picked up 5 pounds (2.3 kg) of raw honey from Golden Hills Honey in nearby Brookfield, Wisconsin, and three 1-gallon (4-) jugs cof water, open the first gallon (4-L) jug and empty it stright into my sanitized carboy Then | ad¢ what | think is two Pounds of honey into the just-emptied water jug. | open the next water jug and add a few inches of water on top of the haney, cover, and shake well until dissolved. I then pour that into the carboy and repeat. There is about 3 Pound of honey remaining, which I'l consider profit Next | pour half from the small jug of organic malt ex- tract into the mixing jug and follow the same process with the honey, repeating with the second half after. There is some extract clinging to the small jug so | add some ‘water and put the small jug in the microwave for 30-60 seconds. I carefully switl to dissolve most of the remaining extract and add it to the carboy. Four pounds (L.8 kg) of honey, all the malt extract, and ‘two gallons (8 L) of water are in the carboy.| add a % tea- ‘spoon of yeast qutrient. | open the last water jug and add half. This took less than 30 minutes. My gravity is ~1,090. ' have some Wyeast 3787 (Trappist High Gravity) from iy last brew day The wort is elveady aerated from all that ‘shaking earlier. | pitch the yeast and mave my braggot to my basement for three days before moving it to the main floor of the house to raise the temperature for a week. Aer that time, | transfer to the secondary fermenter ‘where it wil rest for three more weeks before going into my fridge for three days to settle some of the haze. My last step in my braggot is to keg and force-carbonate. This cold brew technique can be easily adapted for an all-extract ale. Sanitary ingredients and conditions are ab- solutely required. | suggest a moderate-high to high atten: uation yeast for an ale. Dry hops in the secondary will ad hop aroma or flavor but will not add bitterness, of course. 18 MARCH-APRIL 2016 BREW YOUR OWN HOMEGROWN HOPS RON KETTENACKER « ABINGDON, MARYLAND ince in many areas itis beginning to be that time when rhizomes should be planted, | thought ''d share a little about my hop plantings. One thing | had in mind when | decided to plant hops was using them to help landscaping. My hop bine landscaping is modest but it really creates a unique environment for my friends when they are over ta enjoy a brew that | crafted. Summer brew sessions are devoted to my IPAS, and what better way to enjoy them than be sur- rounded by hop cones! Many of my friends, while they enjoy beer and ale, know little about the brewing process or ingredients. While | explain what goes into making the glass of ale they are enjoying, 'l pick a cone, have them crush it, smell the fresh lupulin fragrance, and watch their eyes light upt My rhizomes are planted in tubs on my patio below the deck and climb heavy strings that are at tached to the underside of the deck, wrap around the railings and wind their way along the handrail. The

    Potrebbero piacerti anche