For this brew’s grain bill, it requires 9 lb (4.1 kg) Bohemian Pilsner, 4.8 oz (136 g) dextrose, 1.5 lb (680 g) flaked wheat, 8 oz (227 g) Carapils, 1.5 lb (680 g) flaked wheat and 3.2 oz (91 g) C20.
The hops schedule is 5 ml Columbus Hop Extract then 2 oz (57 g) Mosaic for kettle off and 30 mins at hop stand. Use Wyeast 1968 London ESB for the yeast.
During fermentation, drop the dry hops and aim for the lowest oxygen level possible. Crash to 0 degrees Celsius once its terminal gravity has been reached. CO2 levels are recommended at 2.5 volumes. This drink is best consumed fresh….

For your malt, you will need either BSG Amylo-300 or White Labs Ultra-Ferm, 2.75 lb (1.3 kg) flaked corn (or rice if you want), and 5.5 lb (2.5 kg) domestic Pilsner malt. The schedule for the hops is 1 hour for the 0.12 oz (3.4 g) Magnum [15% AA] and 0.12 oz (3.4 g) Magnum [15% AA] for 0 mins.
For the yeast, we recommend using White Labs WLP830, Wyeast 2124, or Wyeast 2007, Fermentis Saflager W-34/70. At the beginning of the mash, add 1 dose of either BSG Amylo-300 or White Labs Ultra-Ferm.
Follow the hops schedule, and after the boil, the wort must be chilled at 48°F. You can use the traditional fermenting method or the …

For this type of brew, you will need 8.5 pounds of 2-row base malt, 1.5 pounds of crystal malt, 0.5 pounds of carapils, 1 tsp. Irish Moss or another fining agent (15 minutes), 0.65 ounces of Centennial hops (11%AA) for 1 hour, 0.5 ounces of Centennial hops (11%AA) for 15 minutes, and 0.5 ounces Centennial hops (11%AA).
For the yeast, you should go for either Fermentis SafAle US-05, Wyeast 1056, or White Labs WLP001. Once you have all the ingredients, the brewing process may then commence. After the brew, bottle or keg at least 2.5 volumes of carbon dioxide. Drink and enjoy.
The Vanilla Porter
To make a vanilla porter…

For most homebrewers, sour beer is close to a failed brew, and that is why it is a scary risk. The idea behind a sour beer is that you introduce outside bacteria and wild yeast into your brewing mixture. Because of this, you have to change your whole equipment or face the risk of having all your pale ale become a hopped up lambic.
With wild yeast, patience is crucial. You will need time. Lots of time. You will have to pitch a lambic blend of pedio, brett, and Lacto. These ingredients take time to mature and finish their flavors. You will also need US-05, but only to ensure that your primary fermenter is preserved from contamination…