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#brew-day
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System Efficiency - Lab-First Principles
In the "Lab-First" brewery, efficiency is not a high score to brag about. It is a diagnostic tool for variable isolation. If you do not know exactly where your sugars are being lost, you cannot reliably replicate a recipe — and replication, not bragging rights, is the entire point.
by Matthew Chrispen1 viewbrew-daycalibrationconsistencycrushefficiencylab-first - news
Catching the Wind: Inside Cantillon’s 19th-Century Public Brew Day
An exceptional behind-the-scenes experience at Cantillon brewery, which hosts a public brew day twice a year. The post Catching the Wind: Inside Cantillon’s 19th-Century Public Brew Day appeared first on 010 Beer Blog .
by Tina4 viewsbrewerybeer-museumbrew-daybrusselscantillongeuze - news
Brew Day and Tasting Notes: Long Leash/North Shore Brewers 2025 Q3 British Brown Ale
When British Brown Ale was drawn as the style for our club's quarterly style and in-club competition, this was an opportunity for another Hombrew Con 2022 rebrew. Whereas Maximillian Lager was brewed for the Muntons booth in the exhibition hall, Long Leash was brewed for my seminar on English Ales . Long Leash was one of four batches I brewed for my talk. A new recipe at the time, I developed it to demonstrate my beliefs in recipe development for English ales. A well-crafted English ale should be a base-malt driven beer. Even my English Porter recipe is 87% base malt. To test my theory I took the porter recipe, replacde the Chocolate Malt with Brown Malt, replaced Wheat Malt with Crystal malt, and replaced the small amount of Extra Dark Crystal in the porter with Chocolate Malt in the brown ale. For the seminar I brewed four, three gallon batches which was not nearly enough beer. Most attendees were lucky to be able to taste two out of the four. I barely had a chance to taste any
by noreply@blogger.com (Jason Chalifour)5 viewsall-grainbrew-dayenglish-brown-aletasting-notes - news
Brew Day and Tasting Notes: Summer Somewhere 2025 White Ale
Discontinued beers can be a funny thing. Sometimes they are romanticized by many. Sometimes they are remembered by a few. One beer a lot of friends my age miss that is otherwise forgotten about is Samuel Adams White Ale. Consider Sam makes numerous Belgian witbiers, I never understood why their original White Ale was discontinued and never brought back. Then after doing some research I found out that White Ale used TEN different spices and botanicals: orange and lemon peel, dried plum, grains of paradise, coriander, anise, hibiscus, rose hips, tamarind, and vanilla. That probably explains it then. With two other light, summer beers on, this would be the 2025 vintage of Summer Somewhere. I got the idea to clone White Ale when the beer was mentioned on a group text. I went as far as to offer to brew a 10-gallon batch and bottle condition half to share. I haven't had White Ale since at least 2010. I remember the beer tasting like Sam Summer , but with added orange and coriander. That was
by noreply@blogger.com (Jason Chalifour)4 viewsbrew-daytasting-noteswitbier - news
Brew Day and Tasting Notes: Crackerjack Cream Ale
After my recent batch of Spring Training Stout , here I'm brewing another one of my house recipes I haven't written about in ten years . Look at those beautiful corn flakes. Like Spring Training Stout, Crackerjack Cream Ale is one of those beers I ask myself why I don't brew more often. Bearing that thought in mind, this still was not a brew I had penciled in for the summer this year. I brewed this for two reasons. Firstly, I committed to making a ten gallon batch and needed to propagate a specific yeast strain. I figured that strain would work really well in this beer. Secondly, my friends from Maine Malt House launched a direct-to-consumer website for homebrewers. Their craft malt is will be perfect in this recipe. Looking at the 2015 post, I have streamlined the recipe for Crackerjack Cream Ale to a point where I have the grist memorized: 70% North American 2-row malt, 25% Flaked Maize, 5% Caramalt. Initially the recipe had light caramel malt to give it a sweet note; you know,
by noreply@blogger.com (Jason Chalifour)5 viewsall-grainbrew-daycream-aletasting-notes - news
Brew Day: Maximilian Lager (Vienna Lager)
The last Homebrew Con I attended with Muntons was 2022 in Pittsburgh. At the time Muntons had made a lot of exciting updates and additions to their range of homebrew products. The new Muntons Flagship Range featured more modern, American craft beer styles as opposed to traditional English styles. Also released was a range of Premium Malt Extract which included Maris Otter Pale, Wheat, Oat, Sour, Munich and Vienna Malt Extract. View this post on Instagram A post shared by Muntons Homebrew (@muntonshomebrew) I brewed 40 gallons of beer for the show and drove all eight kegs from my home outside of Boston to Pittsburgh. Marketing wanted to do a side-by-side of the Flagship Range Hazy IPA kit, the same recipe made as a partial boil/partial mash with the Oat Malt Extract, and the same recipe all grain. All three of the hazies came out great. The kit beer was noticeably the darkest of the three. The partial mash and all grain were very close. I also made a Passionfruit Sour with the Sour Malt
by noreply@blogger.com (Jason Chalifour)5 viewsbrew-dayextractvienna-kager - news
Brew Day: North Shore Brewers 2025 Q2 Kellerbier
For Big Brew Day 2025 I did something a little different, went on Facebook Live during my brew day. I wanted to see what kind of engagement it would get and to see if it helped the page get any visibility. Video is not my strength, and I do not have the patience for video editing. Since Meta started deleting Facebook Live videos after 30 days, I uploaded the video to YouTube which made it easy to embed here. I shoot from the hip here talking about the recipe and process for this beer, and my system in general. Recipe: North Shore Brewers Q2 2025 Kellerbier Brewer: Jason Chalifour Style: Pale Kellerbier TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 6.68 gal Post Boil Volume: 5.68 gal Batch Size (fermenter): 5.25 gal Bottling Volume: 5.00 gal Estimated OG: 1.051 SG Estimated Color: 3.9 SRM Estimated IBU: 22.2 IBUs Brewhouse Efficiency: 75.00 % Est Mash Efficiency: 77.9 % Boil Time: 90 Minutes Ingredients: ------------ Amt Name Type # %/IBU
by noreply@blogger.com (Jason Chalifour)5 viewsall-grainbrew-daykellerbier - news
Brew Day & Tasting Notes North Shore Brewers 2025 Q1 Australian Sparkling Ale
When Australian Sparkling Ale was the style pulled at random for my club, the North Shore Brewers first in-club competition of the year, the reaction was “huh?” and “what?”. That is because nobody had ever tasted or brewed an Australian Sparkling Ale. That’s is partially true. I brewed an extract kit from Northern Brewer back in 2015. While my initial tasting notes were positive, I recall not finishing the batch and dumping some of the bottles. The recipe kit has since been discontinued. The Pride of Ringwood hops used in the kit and by Cooper’s Sparkling Ale are also no longer available from any homebrew retailer in the US at least that I could find. Back to the drawing board it was. During January’s virtual club meeting we were chatting with Charlie Cummings, Head Brewer at Remnant Brewing. Charlie raised a fair point, is a style with one main example really a style? For Australian Sparkling Ale, the example is Coopers Australian Ale. I had that beer one time at a b
by noreply@blogger.com (Jason Chalifour)5 viewsaustralian-sparkling-alebrew-dayextractnorth-shore-brewerstasting-notes - news
Brew Day & Tasting Notes: Spring Training Stout (Irish Extra Stout)
"I am so happy" is what I texted a friend on brew day as I brewed this batch. I also unintentionally sent the same message on a group text as I tasted the beer a week after kegging when the carbonation was perfect. Hello, friend. Back when Jennie was still involved in brewing, she enjoyed coming up with beer names as much if not more than brewing or recipe development. In those early days the plan was to come up with seasonal beers like we were Sam Adams. An Irish Stout that would be ready for St. Patrick's Day named Spring Training Stout was just too perfect. Of those early seasonal brews, this is the only one that has stuck. The first batch of Spring Training Stout was brewed back in 2013. This would have been about six months after I started brewing. I still didn't know what I didn't know. Lets take a look at that first recipe: Recipe Specifications -------------------------- Boil Size: 5.71 gal Post Boil Volume: 5.21 gal Batch Size (fermenter): 5.00 gal Bottling V
by noreply@blogger.com (Jason Chalifour)5 viewsall-grainbrew-dayirish-extra-stouttasting-notes