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All Blog Posts Tagged 'recipe' (8)

Red Wheat 3/5/10

Brewed a beer last night with my girlfriend Brigid and my friends Claes, Kyle, & Brett. We got the chance to taste some great beers as well that Brett had brought over:

  • Left Hand Imperial Stout 10.4% ABV
  • Harpoon Island Creek Oyster Stout 5.5% ABV, 35 IBU, 15 Plato OG…

Added by C Wylie Misselhorn on March 6, 2010 at 6:30pm — No Comments

How To Disappear Completely Recipe

A couple of weeks ago, the guys over at The Brewing Network interviewed the brewers at BrewDog in the UK. They gave the recipe for a low alcohol beer that supposedly looks and tastes like a Double IPA. In my Fear No Beer "try anything once" attitude, I ordered the ingredients. Here's the recipe:

How to Disappear Completely

OG 1.036 60% Efficiency

5# Marris Otter Pale Malt

3# Caramalt

9oz white wheat malt

4 oz Amber malt (UK)

4 oz… Continue

Added by Dirk McLargeHuge on July 20, 2009 at 8:30am — 12 Comments

The 'Cider Flavor' Experiment

Homebrewing friend and fellow Zymurgeek member Mark C. is participating with me in an experiment to put to rest, once and for all, the idea that adding excessive amounts of sugar to a recipe will impart a distinctive 'cider' flavor to the beer. We will both be brewing an identical recipe for a 5 gallon batch of pale ale, employing sugar as 50% of the adjunct. The recipe is as follows:

5.25 lbs. 2-row pale ale… Continue

Added by Mark Taylor on May 17, 2009 at 1:23pm — 4 Comments

Portlands Cheers to Belgian Beers

I'm looking at this upcoming competition and am searching for ideas.

I have a pound of amber candi syrup that I bought thinking of experimenting, and have the yeast strain (well I will this weekend) for the event. now the question is what do I make?

I can build up starters over the next two weeks to make a massive quantity of yeast, so do I go belgian Strong? Trippel?

or should I stick to something simple like an abby ale since this will only be my second foray into belgian… Continue

Added by Brett Begani on March 12, 2009 at 10:52am — 2 Comments

Notty William's Amber Ale-continued and cleaned up a bit

More details to follow as I formulate the plan. This will be a BIAB, single pot brew. My stuff is ordered from MoreBeer on the slow boat so a few weeks to go. I wanted to get my mind straight and hopefully catch any potential mistakes on brew day.

10 pounds 2-row , toast 2 pounds 15 mins at 350F before milling Mine is coming premilled, would you still toast 2 pounds and get amber?

1 pound Carapils

152F for the 90 Minutes


1 oz Willamette for 60… Continue

Added by Scott on March 10, 2009 at 4:30pm — 1 Comment

Persimmon Beer - Part II

With my persimmon beer, I had to create a recipe. At first I thought it would be a hefeweizen variant. But after looking at the recipes for this traditional brew it didn't seem to fit. I then spent some time looking at Thanksgiving and pumpkin ales. These were closer but more dependent on spices than a fruit substitution in the wort which was what I was looking for. Finally I spent some time looking at brown ales and a quick gander at roasting oats for porter/stouts. With these four styles in… Continue

Added by JT Neville on February 9, 2009 at 6:00pm — 1 Comment

Rye Cream Ale

I decided to brew a cream ale with rye on January 31. I got the recipe from Bugeater on the BN Forums.

Bugeater's Rye Cream Ale

Estimated OG - 1.056

Actual OG - 1.051

Estimated IBUS -

5.5# two row malt

5# Pilsener malt

1# flaked rye

1# flaked corn

1/2# Cara-Pils

1 oz Norther Brewer 5.7%/mash hop

1 oz Saaz 5.8%/60 min.

1/4 oz Saaz 5.8/5 min.



Added by Dirk McLargeHuge on February 1, 2009 at 2:16pm — No Comments

Making a Dry Stout

I thought that I would post a recipe of an ale that I make regularly and like to have on tap at all times. What follows is the formulation and steps that I use in preparing a Dry Stout. This beer gets high marks when entered in brewing contests but more importantly is a beer that I really enjoy drinking. It is low enough in alcohol to quaff and the abundance of flavors make it very satisfying. It is black with ruby highlights if the light is strong enough to penetrate and it has a solid mouth… Continue

Added by Mark Taylor on January 20, 2009 at 11:10am — 2 Comments



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