Once you feel you have mastered All Grain brewing, using additions is a great way to advance your brew and introduce new elements and flavours. But much like ice cream it’s still essential to get your base correct before adding your rocky road or raspberry ripple. I have a couple of trusty base recipes for APA, IPA and pilsner which I use when experimenting with additions. Once I smash it, I then play around with the grain bill to tweak and perfect the recipe.
Free from nuts… and cowardice. In an age where additions are liberally used to bring interesting flavours into brews the idea of a stout that tastes of peanut butter and biscuits yet contains neither is intriguing to say the least. And if that isn’t interesting enough the backstory and the end story makes a for a cracking tale while propping up the bar.
A swift pint with Homebrewer Richard Boyden. “I love adding all sorts of things to my beer recipes. Things like fruit, cacao, spices, breadcrumbs and even woodchips have found their way in.
Your Prime Time Companion
I love old classic cars. I’ve even attempted to restore a couple. As a kid, I fell in love with the Ferrari 308 GTS – an iconic vehicle of its time, but what truly secured it in history was the equally iconic (you know where I’m going with this) Magnum P.I.
All grain American IPA recipe by Home Brewtique.
Originating from Germany in the 1980’s, Magnum provides deliciously clean and crisp bitterness to any beer, but it works especially well in a Pale Ale where clean flavours are called for. Adding at First Wort has the added benefit of a smoothness that helps reduce any perceived harsh overtones, complementing the huge hop burst of an American IPA.
BATCH: ≈20LMASH:20LOG:0.052ALCOHOL:5.0%MASH TEMP:67℃FG:0.013 SPARGE TO:25LBOIL TIME:60mins The grain 3.0KG2 Row 1.0KGRye0.5KG Caramel/Crystal Malt (40L) 0.25KG…
Frits Takken went from a disastrous first kit-brew to creating a successful microbrewery with no investment capital. We chat with Frits to hear all about the journey along the way.
Conical fermenters used to be a luxury only a professional brewery or dedicated homebrewer could afford. Not any more.
There’s no escaping it: all grain brewing is time consuming. It’s bloody good fun and the results are (usually) well worth the effort, but it can sometimes be a challenge to find a 4+ hour time slot to get it done.
Oddly enough, even the fun things in life need a bit of attention to make happen. But we’re always glad when we do prioritise the stuff that makes us smile.
Frits Takken from The Buckland Brewers shares this great recipe for a German Pilsner. “There are so many excellent hops now available to us.” he writes, “my beers are more malty than hoppy but I like the German lager hops like Perle and Saaz.”
You can’t get any more festive than spices like ginger! Here’s a tasty gingersnap stout recipe that makes great use of seasonal additions.
If you’ve been a good boy or girl this year you might get a chocolate orange in your stocking. If you haven’t then make yourself this chocolate orange stout and drink it in the naughty corner.
The original Yellow Belly has now ceased and desisted. Here’s a pretty close version to try it for yourself. Plus it’s lactose free and vegan friendly!