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Entries tagged with 'homebrewing'

Single-Malt, Single-Hop IPA (For Beginning Homebrewers)

Serious Eats Jonathan Moxey 5 comments

For this SMaSH (Single Malt and Single Hop) beer, I chose Mosaic hops, the daughter of American IPA hop stalwart Simcoe. Mosaic hops only became commercially available following the fall 2012 harvest, but they're already picking up steam among home and craft brewers for creating an array of flavors and aromas that have been said to include cedar, stone fruit, tropical fruit, blueberry, and floral notes. To round things out, I paired the Mosaic hops with the sweet, clean Golden Promise pale malt. More

Parting Glass Belgian Dubbel (For Intermediate Brewers)

Serious Eats Jonathan Moxey 5 comments

Days before I left New York for St. Louis, my good friend Chris Cuzme invited me to write this dubbel recipe—I call it 'Parting Glass'—and brew it with him at 508 Gastrobrewery in Tribeca. More

St. Benedict Belgian Dark Strong Ale (for Advanced Homebrewers)

Serious Eats Jonathan Moxey 1 comment

Inspired by the Trappist and abbey beers I drank during a trip to Brussels last fall, I first brewed this Belgian Strong Dark Ale in January. More

Imperial IPA (For Advanced Homebrewers)

Serious Eats Joe Postma 1 comment

This is an all-grain recipe designed for advanced homebrewers. It's based on Avery Brewing Co's Maharaja. More

Sour Saison (For Advanced Homebrewers)

Serious Eats Joe Postma Post a comment

For the flavors to fully develop, this homebrew should age for about 1 year. It will produce a rustic farmhouse style ale that will have a mild sour flavor, but it won't be overwhelmingly tart. You will also get some mild barnyard aromas and flavors from the Brett that's in the mix. More

Berliner Weisse (For Intermediate Homebrewers)

Serious Eats Joe Postma Post a comment

This Berliner Weisse recipe was used by Serious Eats contributor Jonathan Moxey to win first place in the sours category at the Homebrew Alley 6 competition. More

American Amber Ale

Serious Eats Peter Reed Post a comment

American Amber Ale is darker than a pale ale and lighter than a brown ale or porter. Aim for a nice balance between malt and hops, but don't be afraid to feature a strong hop flavor. More

Ginger Beer

Serious Eats Peter Reed 26 comments

Ginger beer is ginger ale's sinister cousin: much or ginger and a little less sweet, but still (mostly) non-alcoholic. It can be made easily at home with simple ingredients and materials. More

Russian Imperial Stout (For Advanced Brewers)

Serious Eats Joe Postma Post a comment

This is an all-grain recipe designed for advanced homebrewers. If your mash tun is not large enough to hold all 21 pounds of grain, you can substitute light dry malt extract for a portion of the 2-row malt. Use a ratio of 0.65 pounds of dry extract for each pound of malt removed. The malt extract should be added after the sparge as the wort is heating to a boil. More

Saison

Serious Eats Peter Reed 5 comments

Saison is a light-colored, light-bodied, dry, fruity, and effervescent ale. It originates from the Wallonia region of Belgium, where French is spoken. Traditionally, it was brewed in the spring for consumption over the summer, but I like it as a late winter ale because of its higher alcohol content and spiciness. More

Winter Warmer

Serious Eats Peter Reed 12 comments

Winter Warmer ales are like gingerbread and cognac wrapped up in a beer. Start with a good-tasting beer foundation, add some spice on top, and finish with some alcoholic warmth. This recipe clocks in at around 8.7% ABV. More

Black IPA

Serious Eats Peter Reed 6 comments

Whether you call it a Cascadian Dark, a Black IPA, or an American Black Ale, this beer is a new and unique American Ale style with forward hops and some dark malt. The style is not yet recognized by the Beer Judge Certification Program (BJCP) but it is a popular entry as a "Specialty Beer" in homebrew competitions. More

California Common (For Intermediate Homebrewers)

Serious Eats Joe Postma Post a comment

This is an all-grain homebrewing recipe which is written for the intermediate level, brew-in-a-bag homebrewer. California Common is a hybrid beer so it's helpful if you have a temperature controlled refrigerator you can use to maintain fermentation and conditioning temperatures, but it's not necessary. More

Munich Helles

Serious Eats Peter Reed 2 comments

Munich Helles is a delicious but technically demanding style to brew. Follow these guidelines carefully and you will be happy with the result! More

Homebrewing: Sorachi Ace and Simcoe IPA (For Beginners)

Serious Eats Joe Postma 4 comments

This is an extract-style homebrewing recipe which is written for the beginning level homebrewer. More

Pilsner (For Intermediate Homebrewers)

Serious Eats Joe Postma Post a comment

This is an all-grain homebrewing recipe which is written for the intermediate level, brew-in-a-bag homebrewer. Since this beer is a lager style, it's highly recommended that you have a temperature controlled refrigerator you can use for cold fermentation and lagering. If this is your first lager, read this lager overview before you begin to make sure you know the process. More

Homebrewing: Dry Stout (For Intermediate Homebrewers)

Serious Eats Joe Postma 2 comments

The low final gravity of the Dry Stout creates a light finish on the tongue, while the roasted coffee flavors complement food cooked over charcoal. Anyone who has completed 3 or 4 batches of extract homebrewing should have enough experience to be successful with the brew-in-a-bag method used here. More

English Mild Ale (For Intermediate Homebrewers)

Serious Eats Joe Postma 10 comments

This all-grain recipe is designed for the intermediate homebrewer, and it's a good idea to have at least three or four extract homebrew batches complete before giving this one a try. We will be using a modified version of the brew-in-a-bag technique, which will include a full mash and mash-out. More

Hoppy Red Ale (For Beginning Homebrewers)

Serious Eats Joe Postma 7 comments

This recipe is designed for beginning homebrewers. It's a very hoppy red ale with a strong citrus aroma, a hint of sweet malt and a crisp finish. More

Belgian Tripel (For Beginning Homebrewers)

Serious Eats Joe Postma 11 comments

This pale, strong beer of is recognized by its fruit and spice aromas and sweet malt flavor that seems to quickly dissipate from the tongue. The simplicity of the base recipe makes this an excellent style for the beginning homebrewer, but it will also push the limits for the advanced homebrewer trying to capture that perfect Belgian yeast character. More

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