This quick and tasty hazy IPA uses malted oats for a luscious body to support a ton of hop oils.
For homebrewers who rely on malt extract, New England–style IPA is tricky thanks to a typical ingredient: oats. Here are solutions.
This beer will be smooth in the mouth and features aggressive late and dry hopping, making it more of a “New School” (hence the name) American pale ale.
Brewing with extract doesn't mean sacrificing flavor. Rather than going heavy on the chocolate malts, this recipe spreads the wealth and includes healthy additions of light crystal, dark crystal, and more.
Test out your Sous Vide homebrewing skills with this recipe, which calls for just a 30-minute boil in an effort to save time.
While the focus for most homebrewers is brewing all-grain recipes, Josh Weikert argues that it’s not always necessary. You can benefit from having a bit less control (but no loss of quality) and a significant chunk of time back in your brew day.
Wormtown Brewery (Worcester, Massachusetts) Brewmaster Ben Roesch shared this extract recipe for his double IPA.
This IPA, provided by Sean Lawson, owner of Lawson’s Finest Liquids, is packed with juicy tropical fruit flavors and bright herbal aromas thanks to the abundance of U.S. grown hops.
This riff on old ale relies on an extended 3-hour boil for kettle caramelization and color, a technique normally associated with Scottish ales.
The late addition of Calypso hops in this wheatwine will offer some citrus and pear while the beer is young.