Live Oak Fumigator Smoked Doppelbock Recipe and notes provided by Live Oak Brewing Company head brewer Dusan Kwiatkowski, seen above with a selection of the brewery’s stellar smoked beers. Target OG: 21ºP (1.084) Malt Step Mash Hop Yeast/Fermentation Fermentation with Fermentis SafLager 34/70 German lager strain at 48ºF. Increase temperature to 60ºF at about 9ºP
We’re tipping down Pub Ale Mate! from Two Weeks Notice Brewing, head brewer Mark Avery’s nod to Bass Ale, which he says he’s always considered a top-notch British IPA. Shout-out to Mark Avery for sending it our way and for sharing the homebrew recipe with the people! Support Chop & Brew via Patreon
In this episode we get pro tips on brewing Hazy IPA from Falling Knife Brewing Company, using their Hidden Temple Hazy IPA as a great example of the style. From ingredient selection and fermentation, to dry hopping and carbonating, chief brewing officer Tom Berg and head brewer Robbie Denaway get real nerdy on the do’s
