book report: Dave Miller’s “Brew Like a Pro”

I like Dave Miller. His Homebrewing Guide was the technical manual in the mid-90s and the book that ushered me into all-grain and kegging. He had previously written a number of other books, some of them for what would eventually become Brewers Publications. Then, like many others, became a homebrewer who went pro.

That was more or less the last we heard from Dave in print for a while, until last year’s Brew Like a Pro. Mr. Miller has retired as a pro brewmaster and once again taken up the small spoon; this book is, in his words, “a field report of my reentry into homebrewing.” Continue reading

save the date

Dig this: Doppelbock brew day on December 21, the end of this age of the earth by the Mayan’s long count calendar, the shortest day of the year, the winter solstice, the day when perhaps the northern soul most needs a bock. Brewed too late, or right on time? Continue reading

still life w/ Liberty

Biere de Garde: criminally underappreciated. Clean but rustic, Bock and saison had a baby and they called it French farmhouse ale. This is my 5 gallon stab at the pale end of the style with honeyed malt and flashes of biscuit, hop spice, and flowers that takes on musty undertones when cellared in corked bottles.

Biere d’Avril
Blonde biere de garde
5 gallons, all-grain
OG: 1.078 FG: 1.012

Grist:

  • 10 lbs Belgian Pils
  • 2.5 lbs German Munich 20 EBC
  • 0.5 lbs Belgian Aromatic malt

Mash:

  • 148°F for 90″
  • 170°F for 5″

Boil:

  • 1 oz Palisade (plug, ~8%aa) @ 60″
  • 1 oz Styrian Goldings (pellet, ~4%aa) @ 30″
  • 12 oz table sugar @ 5″

Fermentation:

  • Clean-profiled ale yeast
  • 14 days @ 64°F
  • 90 days @ 35°F