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This beer recipe is featured in "Nanomashing: Investigating Specialty Grains on a Small Scale" by Agatha Feltus in the May/June 2013 issue of Zymurgy magazine.
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Agatha Feltus uses "nanomashing" to learn about the character of various speciality malts as she researches a recipe. The following mild ale recipe takes the knowledge gained from Feltus' malt experiments to create a flavor profile true to the classic mild character.
Check out Feltus' article on Zymurgy Online to learn more about her nanomashing techinique.
Gregory Radziewicz, owner of Quirky Homebrew Supply, created this American IPA as an additional option for Big Brew 2020.
Radziewicz shares: "During this unique and challenging time we're asking brewers around the world to be part of the virtual Big Brew celebration! Any beer recipe will work, but as a show of support this basic American IPA recipe consists of ingredients you can easily find at every homebrew store. Look to your favorite local store, choose local products, and support the community we all love!"
Quarantine American IPA is an alternative to the official Big Brew 2020 recipe, Pangaea Proxima IPA.
This recipe offers an opportunity to work with several kinds of honey. Feel free to adjust the relative proportions according to your taste preferences.
Use the citrus peel you prefer: half an orange or lemon, a whole tangerine, a quarter of a grapefruit, etc. Just use the outer colored part; remove the white inner pith, which can be very bitter. Please choose organic citrus. The peel will boil and soak in your beverage for some time, and it’s difficult to completely clean pesticide residues from the peel.
Fear not if you have no “warm fountains” as Digbie suggests—filtered tap or spring water will do just fine.
One-Ply Rye is based on an American IPA I’ve been brewing for a few years, but it’s a great one to brew now because the ingredients are so easily swapped to accommodate whatever you have on hand. No rye malt? Use more barley malt or sub in some wheat or oats. Caramel rye malt is readily replaced with any caramel malt in the 30–40°L range. And the world is your oyster when it comes to hops. When I first started brewing this, Amarillo hops were somewhat hard to come by, but they’re easy to get these days. I like the simplicity of dry yeast in a beer like this, but by all means, use what you’ve got.
This semi-sweet traditional mead recipe comes courtesy of Scott Kurtz (Saint Louis, Mo., STL Brewminati, St. Louis Brews, St. Louis Area Homebrewers Guild, Route 66 Outlanders).
I decided to use the Almost Mesquite Honey from Trader Joe’s on a whim years ago. It became a favorite of a woman very special to me and has been my most successful mead to date, with multiple awards:
Best in show, Mead/Cider, 8 Seconds of Froth 2019
Gold medal, Mead Category, Hammerdown Brew Cup 2019
Gold medal, Traditional Mead, Hoppy Halloween 2019
Gold medal, Mead Category, Bluff City Brewers Annual Homebrew Competition
1st place, Traditional Mead, National Homebrew Competition First Round 2017
Recipe courtesy Tim Taylor. This beer was paired with the dessert Sweet Stout Apple Crisp to win Best Pairing. It was also infused into the dessert’s caramel sauce.
Download the official 1-gallon and 5-gallon versions of Proxima Polar IPA.
This year’s Big Brew recipe comes from Jackalope Brewing Co, which will brew Pangaea Proxima Polar IPA as the official commemorative beer for Homebrew Con, to be held June 18–20, 2020, in Nashville, Tenn. Given that homebrewers from all over the globe will be brewing a version of this beer on May 2, the recipe features ingredients that truly fit the theme of Big Brew.
“We want to use ingredients from all over the world to brew this beer. We decided to use the kveik yeast because what a dream that is for a homebrewer,” said Bailey Spaulding, who is a cofounder of Jackalope and will deliver the Keynote Address at Homebrew Con. “Then we landed on using New Zealand hops for the beer,” she continued, “so the yeast is from an area of the world near the North Pole, and the hops are from an area near the South Pole.”
The beer is named after Pangaea Proxima, which is a theorized future supercontinent that would form 300 million years in the future. “We thought it fit the idea well. Also, we really like the idea of bringing people from around the world together in a time when we are all so separate.”
