Marko’s New England IPA

A beer that you may see a lot of this year.  It’s becoming increasingly popular and can be made in a variety of ways, for instance as a milkshake New England IPA where lactose is added!  However this is ‘our’ Mark’s version, long time member of staff and brewing aficionado! Batch size 21 litres Original…

How to Make Wine from a Kit

Making wine from a kit is easy and with a large range of kits available to try there is something for every wine lover out there.  Each kit comes with instructions so this guide is just a basic outline of how to make a wine kit, for more specific information see your kit instructions. You…

Marko’s Cream Mercan Purl – How to all grain receipe

Pretty simple American Ale, this is a great tasting American beer that came out slightly cloudy. Dry hop for just a couple of days somewhere cool if possible in secondary just before kegging or bottling. Makes 23 litres Fermentables: 4.5 kg UK – Maris Otter Pale  0.2 kg UK – Crystal 45L Hops 20 g…

Hefeweizen: How to All Grain Recipe

Hefeweizen is a great tasting cloudy German wheat beer with a clove and banana flavour derived from the yeast.  It is lightly hopped with a malty, bready flavour from the wheat and lager malt. In order for it to be a Hefeweizen it has to have at least 50% wheat malt, which along with the…

How to Use an AEB Keg

The AEB keg is a great alternative to the plastic pressure barrels and it works exactly the same as a Cornelius keg.  It holds 19 litres of beer and although many beer kits are 23 litres it gives you the chance to bottle a few for friends and family to try. These kegs are well…

A Guide to Mashing and Sparging

  This is a step by step general guide to both mashing and sparging. The Mash (see https://homebrewonlinebrewblog.wordpress.com/2017/11/02/lets-do-the-mash/ for more detail) Place your grain in your mash tun, the amount of mashing water can be calculated using the following ratio 2.5:1.  So 2.5 litres to 1 kg of grain this figure can be played with a…

Marko’s Saison Recipe

This is a French Saison recipe with a fruity and tart taste which gives way to a malty flavour as your palette becomes accustomed to the flavour.  It may not be for everyone as it has a tiny bit of sourness  but if you’re looking for a beer with a difference then this is definitely…

Let’s Do The Mash!

The mash is where the magic starts and the starches found in the grain are turned into fermentable and unfermentable sugars.  This is done by enzymes which break the chains of glucose which make up the starch, these enzymes are called beta amylase and alpha amylase and it is primarily these two enzymes at work…

Adjusting the Balance of Flavours in Cider and Carbonation

Cider making is generally quite straight forward and a lovely tasting cider can be achieved with very little effort however depending on the apples you are using you may need to adjust acidity levels, sweetness and tannin. Acidity in your cider The acidity is usually determined by the variety of apples used, traditionally apples that…

Wort Aeration/Oxygenation

Wort aeration is crucial to a successful fermentation and is required at only one point during the beer making process which is primary fermentation. This applies to both all grain and kit brewing, ensuring there is enough oxygen in your wort allows for a healthy fermentation as oxygen is crucial for yeast cell health helping…

Sugars in Beer Making

There are a variety of sugars in beer making all of which can add different qualities to your beer. They can be added to lighten body, add flavour and increase the alcohol content. I have put together this guide which will hopefully help in any brewing decisions concerning sugar. Firstly I’ll go into a bit…