Craft Brewing Magazine
BJCP Grand Master Josh Weikert covers everything you need to know to scale down your full-strength recipe to a more affordable and crushable beer.
Jim Crooks, master blender at Firestone Walker Barrelworks, explains how adjusting your recipe’s bitterness level can moderate and control lactic acid produced by bacteria during the aging process.
For Denver’s Our Mutual Friend, subtle tweaks and improvements over years of brewing have brought their hoppy beers into medal-winning form, but the big and brash flavors in their smoked beers showcase their penchant for dramatic statements.
Here is Annie Johnson’s recipe for a rich, complex, adjunct-free imperial stout that mellows and improves with some time in the cellar.
You don’t need a truckload of grain and a giant mash tun to brew a big, rich imperial stout perfect for laying down for months—this one is right in the extract brewer’s wheelhouse.