No fixed plans. Not intent upon arriving.
Recipe of the Week: Caracrystal® Abbey Ale on Blogging with Briess:
Have you brewed with Caracrystal® Wheat Malt yet? I like it because it’s so different than other Briess caramel malts. It’s complex—sweet, smooth, malty, bready, subtle caramel, dark toast—and finishes very clean. I decided to brew an Abbey Ale to showcase the malt. After tasting this beer you see how it would work well in […]
Recipe of the Week: Gregorian’s Fifth (Maibock) on Blogging with Briess:
Here’s a recipe to help get you in that “spring is right around the corner” mood. This traditional German-inspired bock is brewed in the winter months and lagered until spring to develop a clean, malty profile while displaying a gentle hop character. We added an interesting twist to this five-gallon, all grain batch by using […]
Recipe of the Week: Belgian Quadrupel on Blogging with Briess:
There’s nothing like a belly-warming Belgian Ale to help take the chill off a blustery winter day. In just three weeks this smooth, richly-complex Belgian Quadrupel with 10% ABV can be doing just that for you. A combination of unique Briess specialty malts including Munich 20L, Carapils®, Extra Special and Blackprinz®, a generous amount of […]
Recipe of the Week: American-Style Marzen on Blogging with Briess:
I made some selective use of Briess specialty malts to give this otherwise traditional German-Style Lager a distinctive American twist. The specialties create a complex malt character with bread and biscuit-like flavors, balanced with a subtle toffee-like sweetness. But the basic characteristic of the Marzen style is preserved by starting with a base of 5.5-pounds […]
Recipe of the Week: Golden-West Common on Blogging with Briess:
Exceptionally malty, this atypical California Commons is formulated with Goldpils® Vienna Malt and fermented at ale temperatures with San Francisco Lager yeast. You’ll need 10 pounds of Goldpils® for this 5-gallon batch which, btw, would be a great Christmas gift for yourself or your best homebrewing buddy. The recipe can be found as a Briess […]
Recipe of the Week: Yorkshire Porter on Blogging with Briess:
Here’s an all-grain beer to brew in anticipation of those cold, wintery nights that’ll soon be here. Malt-driven esters abound in this traditional English Porter which gets a nice dose of smooth coffee flavor from Briess Dark Chocolate Malt. The recipe can be found as a tear-out recipe card in the November issue of Brew […]
Recipe of the Week: Oktoberfestival Beer on Blogging with Briess:
Even if you’ve already brewed an Oktoberfest beer this year, this recipe calls for another batch of this great German lager yet this year. And it gives you a reason to try our CBW® Munich malt extract, if you haven’t used it yet. Looking for a printer-friendly version of this recipe? It’s posted in our […]
Recipe of the Week: Heroes 19 on Blogging with Briess:
Last month Prescott Brewing Company brewed a special commemorative beer in collaboration with 35 independent brewers and members of the AZ Craft Brewers Guild. “Heros 19″ honored the 19 brave Granite Mountain Hotshots who died while battling the Yarnell Hill Fire. This American-style Brown Ale is brewed with 19 hop varieties – one for each […]
Recipe of the Week: Schwartzchild Black IPA on Blogging with Briess:
After spending the latter part of today surrounded by hops fields, the unceasing aroma of hops and pretty much everything hops while attending Hopunion’s annual Hop School, I couldn’t think of a more appropriate beer of the week than, well, a very hoppy beer. Schwartzchild Black IPA is formulated with Briess’ Blackprinz® Malt. Weighing in […]