Hops adjustments are the final piece of the puzzle in converting all-grain recipes to extract versions.
In this fourth article in our Exchange Rates series, we’ll tackle the sticky subject of adjuncts.
Most malt extracts are produced using a blend of one or more base malts and some specialty grains, and the precise formulation varies from one manufacturer to the next.
Specialty grains add flavor, aroma, and color to beer and contribute proteins and unfermentable sugars.
This fake German lager derives its crisp, easy-drinking flavor from just two base malts: Munich and Pilsner.
Heftier than your typical American pale ale, this rye imperial pale ale features the sticky, resinous flavor of Chinook hops, plus piney Simcoe and citrusy Centennial in the finish.
Your brew buddy just emailed you the recipe for his or her award-winning American pale ale. You eagerly open the file and discover it’s an all-grain recipe. But you brew from extract. What now?
Try this homebrew-sized interpretation of a Gose, soured with Latobacillus bacteria before the boil.
If it’s honest impressions of your beer you’re after, entering a competition is an excellent way to get feedback from trained judges.