FW: BYO July E-Newsletter
Highlights of latest issue (July-Aug). Check out the Black IPA recipes – Marc
From: Brew Your Own [mailto:brad@...]
Sent: Thursday, July 01, 2010 10:58 AM
Subject: BYO July E-Newsletter
Your First All-Grain
CAMRA Champion Clones
Bigger is Better!
Order BYO's newly expanded collection of 250 Classic Clones today!
Cheers from everyone at Brew Your Own magazine. Here's what's going on this July at BYO.com.....
2010 Label Contest Winners
Check out this year's winners!
Many bottles of homebrew are lucky to get a number written on their cap. The winners of this year’s label contest, in contrast, are decorated with the best works of art to spring from the minds of homebrewers.
Cascadian Dark Ale
A new style of beer is emerging from the breweries of the Pacific Northwest . Dark like a porter, but hoppy like an IPA. Some call it Cascadian dark ale. Others call it Black IPA. We’ve got clone recipes you’ll call delicious.
First, there was the guy who invented the wheel. Then the Wright brothers brought us flight. And now Joseph Bair has became the world’s first solar homebrewer.
American Wheat Ale
(5 gallons/19 L, extract)
OG = 1.052 (12.8 °P)
FG = 1.012 (3.0 °P)
IBU = 20 SRM = 5 ABV = 5.3%
7 lb. (3.2 kg) Briess wheat liquid malt extract or similar (3 °L)
4.15 AAU Willamette pellet hops (0.83 oz./24 g of 5% alpha acids) (60 min.)
2.25 AAU Centennial pellet hops, (0.25 oz./7 g of 9% alpha acids) (0 min.)
1.25 Willamette pellet hops, (0.25 oz./7 g of 5% alpha acids) (0 min.)
White Labs White Labs WLP320 (American Hefeweizen), Wyeast
1010 (American Wheat) or Fermentis Safale US-05 yeast
Step by Step
Mix enough water with the malt extract to make a pre-boil volume of 5.9 gallons (22.3 L) and a gravity of 1.044 (11 °P). Stir thoroughly to help dissolve the extract and bring to a boil.
Once the wort is boiling, add the bittering hops. The total wort boil time is one hour after adding the bittering hops. Add Irish moss or other kettle finings with 15 minutes left in the boil. Add the last hop additions just before shutting off the burner. Chill the wort rapidly to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. Use 9 grams of properly rehydrated dry yeast, two liquid yeast packages, or make a starter. Ferment at 65 °F (18 °C). When finished, carbonate the beer to approximately 2.5 volumes.
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