Josh Weikert
Make Your Best ESBBy Josh WeikertESB is distinctly English, with significant malt complexity (though usually of the lower-Lovibond variety), a fairly high IBU-to-gravity ratio, and English flavor/aroma hops and yeast strains. Here’s how to make your best one.
Red Dawn Raspberry Robust Porter RecipeBy Josh WeikertAdding raspberries to your porter is a fantastic way to expand your flavor options and test your creativity. Josh Weikert shows you how to make three adjustments to your recipe to account for the additional tartness/astringency from the raspberries.
Make Your Best Oatmeal StoutBy Josh WeikertBring out the Oatmeal Stout when you want a beer that’s not bone dry, not intensely roasty, not saccharine-sweet, and not overly alcoholic—but still clearly a stout. Here’s how to make your best.
Make Your Best WeizenbockBy Josh WeikertWhen brewers ask Josh Weikert what their first “big” beer should be, it isn’t barleywine or Old Ale or double IPA: it’s Weizenbock. Here’s why . . . and how.
Session Stouts: Big Flavor in Small PackagesBy Josh WeikertWith just a bit of tweaking, you can produce a range of session stouts that preserve the complexity and interest of their full-strength cousins. Josh Weikert shows you how to maintain body and flavor in a session stout.
Make Your Best American Pale AleBy Josh WeikertAmerican Pale Ale should be a beer that drinks easily and highlights its American hops flavors and aromas. Its closest analog isn’t IPA; it’s British Golden Ale, Americanized! Here’s how to brew a great one.
Full Video: Troubleshooting Your BeerBy Josh WeikertLearn to diagnose, describe, and fix those pesky off flavors!
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Fine-Tuning Stouts: It’s All in the DetailsBy Josh WeikertJosh Weikert takes you on a tour through three stout-centric areas—balance, mouthfeel, flavor profile—and explores the finer points of stout recipe design to help you get as much out of your stouts as possible.
Make Your Best Strong Scotch AleBy Josh WeikertStrong Scotch Ale has some kettle caramelization notes, low hopping levels, some restrained esters, and a rich malty background to balance its high ABV. It’s also a sweet beer, but not too sweet. It’s a tough mark to hit, but you can do it. Here’s how.
JDS Roggenbier RecipeBy Josh WeikertThis roggenbier can be brewed as a more dunkelweizen-inspired beer (with banana and clove and all), or it can be made as a rye-forward lager, and both can be defended as “traditionally” appropriate.
Make Your Best American BarleywineBy Josh WeikertAmerican barleywine should be a thick, malty, hoppy, bitter, high-alcohol beer. Age adds even more complexity. Josh Weikert guides you through making this challenging style.
Building An Ingredient Library, Part 2By Josh WeikertIn the second of his two-part series, Josh Weikert focuses on both what to store your ingredients in and where to put the things in which you put the things.