The latest from BYO magazine in case you are not a subscriber !! Marc _____ From: Brew Your Own [mailto:email@example.com] Sent: Tuesday, August 07, 2012 8:06 AMMessage 1 of 2 , Aug 7, 2012View Source
The latest from BYO magazine in case you are not a subscriber !! Marc
From: Brew Your Own [mailto:brad@...]
Sent: Tuesday, August 07, 2012 8:06 AM
Subject: BYO August E-Newsletter
Oh Say Can You "C"?
Homebrewing Cask Ales
Choosing Yeast Strains
Belgian Dark Strong Ale
DIY Water Filter
Get your BYO Workshirt!
By popular demand, we have brought back this BYO Work Shirt, now in navy blue. Perfect for brew days and beer fests.
Cheers from everyone at Brew Your Own magazine. Here's what's going on this month of August at BYO.com.....
Hopbursting, Final Gravity
BYO's Mr. Wizard digs deep for a question on hopbursting and gives the lowdown on the causes of high final gravities.
Hombrewer to Pro Brewer
Follow Jamil Zainasheff's blog
BYO “Style Profile” columnist, Jamil Zainasheff is an award-winning homebrewer, author, and host of “The Jamil Show” and “Brew Strong” shows on The Brewing Network. Last year he launched Heretic Brewing Company, a 30-barrel brewery in the East Bay region of California ’s San Francisco Bay area. Follow along with his blog as he transitions from homebrewer to brewmaster.
Sing Along with the Greater Everett Brewers League
"Cover of the Brew Your Own"
The Greater Everett Brewers League in Washington state did a great job reworking the rock classic "Cover of the Rolling Stone" with homebrewing lyrics and then shot this music video "Cover of the Brew Your Own" to play during the 2012 National Homebrewers Conference.
Belgian Dark Strong Ale
(5 gallons/19 L, all-grain)
OG = 1.013 FG = 1.024
IBU = 31 SRM = 21 ABV = 10.6%
13.44 lb. (6.10 kg) Best Malz Pilsen or similar Continental Pilsner malt (2 °L)
2.75 lb. (1.25 kg) Best Malz Munich malt (8 °L)
14.1 oz. (400 g) Franco-Belges Special Aromatic malt (20 °L)
14.1 oz. (400 g) Franco-Belges Caramel Munich 60 malt (60 °L)
14.1 oz. (400 g) Franco-Belges Caramel Munich 120 malt (150 °L)
13.4 oz. (380 g) cane or beet sugar (0 °L)
7.1 oz. (200 g) Best Malz melanoidin malt (28 °L)
7.1 oz. (200 g) Great Western wheat malt (2 °L)
8 AAU Hallertau pellet hops (2 oz./57 g at 4% alpha acids) (60 min.)
White Labs WLP530 (Abbey Ale) or Wyeast 1762 (Belgian Abbey II) yeast
Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 153 °F (67 °C). Hold the mash at 153 °F (67 °C) until enzymatic conversion is complete. With the low mash temperature, you may need to lengthen the rest time to 90 minutes or more to get full conversion. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.080 (19.3 °P).
The total wort boil time is 90 minutes, which helps reduce the S-Methyl Methionine (SMM) present in the lightly kilned Pilsner malt and results in less Dimethyl Sulfide (DMS) in the finished beer. Add the bittering hops with 60 minutes left in the boil. Add the sugar and Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.
You will need 3 packages of liquid yeast or you can make a 4-L starter from 1 package. Pitch yeast at 68 °F (20 °C), aerate or oxygenate, and let the temperature rise slowly to 72 °F (22 °C) by the last 1⁄3 of fermentation. Ferment until the yeast drops clear. With healthy yeast, the bulk of fermentation should be complete in a week, but do not rush it. It is important for the beer to attenuate fully. If you have trouble getting enough attenuation in big beers, you can hold off on adding the sugar to the boil. Instead, after the fermentation looks like it has started to slow, mix the sugar with just enough boiling water to make a syrup, then add that to the fermentation.When finished, carbonate the beer to approximately 2.5 to 3 volumes and serve at 45 to 50 °F (7 to 10 °C).
Since March/April 2007, Jamil Zainasheff has been writing Brew Your Own's "Style Profile" column. We have now compiled 30 of those columns in one grand issue which profiles in-depth knowledge of and expertise on brewing some of the world's most beloved beers styles, from old world classics to new world sensations. For those that seek more than just recipes, but also an explanation of key ingredients and techniques, this is a must own reference:
• Recipes formatted for extract and all-grain brewers
• 34 recipes from two-time Ninkasi award-winning brewer Jamil Zainasheff
• Indexed by BJCP category
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