Jon Dieter just won Gold at this year's National Homebrew Competition for his hazy IPA "XXM: Double Extra Medium" - and in this episode, Jon talks about his process of making hazy beers for competition, for himself, and how he juggles the two. He's got some sweet insight on making these IPAs stand out and how to make the brews that you want. His curiosity is unmatched, and that's led to making really good beer...especially in this category.
"XXM: Double Extra Medium"
Grist -- (for 5-gallon batch values)
56% - Gambrinus Pilsner (9lbs)
12.5% - Golden Promise (2lbs)
12.5% - Flaked Oats (2lbs)
12.5% - Malted Oats (2lbs)
12.5% - Torrified Wheat (2lbs)
Acid malt for pH adjustment in mash
75 minute boil
Hops -- (5-gallon batch values)
FWH - Simcoe 1.7AA (.5oz or 14g)
WP 170°F - Citra (2oz or 56g)
WP 170°F - (10g each) Citra and Mosaic Incognito
Dryhop Post Fermentation at 50°F or 10°C (8oz or 227g) Citra Cryo and (4oz or 113g) Nectaron. Sit for 3 days before taking off hops.
Yeast -- Bootleg Biology: Classic New England
Notes: Jon needed to add 1lb pilsner DME during fermentation to hit his target ABV of ~8% with his efficiency numbers. Single-infusion mash at 152°F or 66-67°C. Water is a 2:1 Cl:SO4 with target values being 150:75ppm
Thanks again to Jon for talking with us and giving us his winning process and recipe. Cheers!
Please take the survey here: Where Are You In Your Homebrewing Journey?
This episode goes into a couple of reasons I love homebrewing. Yes, it is a creative and fun outlet for many (myself included!) to experiment with weird and different flavors; but I also like a few other aspects as well. I think beer is an under-appreciated beverage. Many people think that it's either a tasteless, classless beverage brewed with syrups of a manufacturer's choice or an over-flavored, bitter, snobby craft drink. And while those can be true, I think that intention of beer really is to be a flavorful, drinkable, sociable, and inclusive alcoholic beverage that brings all people together. I want to help people get to that point of making amazingly delicious, fresh, and highly assimilating drinks that people enjoy and have fun with.
I may break my legs coming down from my soapbox...
If you haven't already and want to learn more about how I make great NEIPA, head on over here and sign up to receive a short video series on it!
And episodes will be coming more frequently and on a better schedule than they have the past couple of months. So please stay tuned!
Cheers,
Garrett
Music provided by Epidemic Sound
This week's song: "Run Boy" by Smartface
The last episode in the mini-series on off flavors in beer (or any fermented beverages, really). I talk about just a couple more compounds in beer that you should know about to make your best beers.
Email: garrett@progressyourbeer.com
Cheers,
Garrett
Music provided by Epidemic Sound
"Balloons (Instrumental Version)" by I'MIN
Last week I talked about a few common off flavors that I see in across the board, whether homebrew or pro. This week I talk about a few more that might be a little more uncommon but still important to know.
Cheers,
Garrett
Music provided by Epidemic Sound
"Old Grump" by Smartface
In this episode I talk about the three most common off flavors I find both at the homebrew level and professional. They can happen to even the most experienced homebrewer, but this episode gives you the knowledge to do everything you can to detect and avoid off flavors in your beer.
Email me: garrett@progressyourbeer.com
Cheers,
Garrett
Music provided by Epidemic Sound
This week's song: "Lonely Part (instrumental)" by Arc De Soleil
This is a very special episode where I sit down with Ashleigh from Bierstadt and discuss how they brew amazing German lagers. They brew some of the best lagers I've ever had, and this notable opportunity gives some insight into how they do it. Enjoy!
Cheers,
Garrett
Music provided by Epidemic Sound
This week's song: "Bulls" by Mary Riddle
Fermentation temperature control is arguably the most important aspect of brewing great beer. In this episode I talk about a few different ways for you to manage those temps while the yeast ferments. Make sure you take control, no matter how you're capable.
Cheers,
Garrett
garrett@progressyourbeer
Music provided by Epidemic Sound
This week's song: "Till Östersjön" by Silver Maple
This episode is about the basics of making Czech Premium Pale Lager (Pilsner Urquell). I think this is one of the most beautiful beers every created as it uses a lot of brewing knowledge and prowess to pack so much flavor into a low ABV and infinitely drinkable beer. It's always been a beer style I want to master, and I've gotten as close as I can. I share the process and ingredient selections that I've learned make the best version for my expectations of the style. Enjoy!
FREE New England IPA course signup
Feedback and questions: contact me at garrett@progressyourbeer.com
Cheers,
Garrett
Music provided by Epidemic Sound
"Live My Life - (Instrumental Version)" by Sleepaway Camp
This episode briefly goes over the concept of what's going on with "biotransformation." I don't know about you, but it was a nebulous word thrown around that was never quite explained to me. So I've gathered the bit of information I've taken in over the years and distilled it down into this quick episode on it to give you a better idea of what biotransformation means and how you can leverage its different uses in your recipes and processes.
Progress Your Beer Signup for your FREE New England IPA video lessons
Email me: garrett@progressyourbeer.com
Cheers,
Garrett
This week's music is from Epidemic Sound
"Happy Idiot" by Divorce Applause
I have a fun talk with Dan about how his brewing habits at home have changed since working in a professional setting. There are so many things to take away from professional brewing and how they can be applied at home. But not all of them are necessary, or even ideal, for a homebrewer to implement. But Dan has some thoughts on some of the more important changes that have been made to his homebrewing habits that have come about from his time at the brewery.
My Adventures in Homebrewing Podcast
Signup for Free NEIPA keys:
Contact:
garrett@progressyourbeer.com
Cheers,
Garrett
Music Provided by EpidemicSound
This week's song "In Bloom (Instrumental Version)" by Victor Lundberg
West Coast IPA has been around for decades now, and it's risen and fallen in popularity over the years thanks to "IBU wars" giving birth to unpalatable brews in the WCIPA world and the rise in NEIPA. But those who've mastered the craft of delicious WCIPA make some of the best IPAs out there. And in this episode, I go over the considerations for you to keep in mind when making your own. I quickly discuss the two main different directions you can take WCIPA, and what you need to do to achieve the best versions of each. Enjoy!
Contact: garrett@progressyourbeer.com
Cheers,
Garrett
Music provided by Epidemic Sound
"Strollin" by Elin Sandberg
Exogenous enzymes are more readily available for brewers than ever, even the homebrewer thanks to trends like Brut IPA. These enzymes can be really fun to experiment with, and in this episode I talk about amyloglucosidase and give you the knowledge and some ideas to spark experimentation and thought for your own brews. Enjoy!
Contact: garrett@progressyourbeer.com
Cheers,
Garrett
In this episode I go into my perspective on hop bittering and IBUs. You get my exclusive hot take on the subject!
And I'll go into some fun advanced hop products that are hitting the market more and more. They've been accessible to professional brewers for a while, but people making beer at home are getting more and more opportunities to do the same. They can help make your beer better if you know how and when to use them, and I'll discuss that in this show along with some fun home experiments on the subject.
I reference Scott Janish's book in the episode because I think it's a good resource with a nice perspective on the science of hops, compounds, volatilities, and how to drive your beer's flavor just by different hot and cold side hop additions.
And here's the website to get your free NEIPA course and weekly mailing from me:
Send feedback and suggestions to: garrett@progressyourbeer.com
Cheers,
Garrett
In this episode, I talk in a little bit of detail how to start mashing (getting into all grain brewing) along with different rest temperatures and what they accomplish. Getting familiar and knowing what the different rests at certain temperatures can do for your beer is key to having full control over your wort development. Tailor it to exactly what you want!
Sign up for my mailing list with extra goodies each week and free NEIPA course: Progress Your Beer
Send questions, feedback, and topics you want to learn more about to garrett@progressyourbeer.com
Thanks for listening!
Garrett
Music provided by Epidemic Sound
This week's song is "I Ain't Fallin' for That" by Fox Morrow
Colter from the podcast Homebrewing DIY has great content and valuable information on not only making beer but making do-it-yourself projects that make your brewing better, easier, or just a change of pace. Learning is growth, and you can grow in your beer making (and life!) by challenging yourself to new projects and learning something new today! In this interview, we have a conversation about getting starting with easier brewing projects and discuss resources for different advanced projects if you so desire.
Here's a link dump to all the resources we talk about throughout the show.
· https://brewblox.netlify.app/user/startup.html#what-you-will-need
· https://www.fermentrack.com/
· https://www.brewpiremix.com/
And as always, a link to my website to sign up for the NEIPA course...plus engaging and informative emails from me in the future.
And please send comments, questions, suggestions, and topics you'd like to hear more on in the future to:
progressyourbeer@gmail.com
Cheers,
Garrett
In this episode I talk about the Kölsch style and discuss the information I've gathered on the style, including its history, evolution, and brewing techniques to help you brew the best Kölsch (or Kölsch-style ale if you're brewing outside of Cologne, Germany) that you can.
I highly recommend the book Kölsch by Eric Warner. It has loads more detailed information on the important topics that I discuss in the episode.
Link to subscribe to my emails:
Cheers,
Garrett
Music provided by EpidemicSound
"Forget Your Feet"
by Tayler Watts
Kettle sours are great beers to work with. They provide opportunities to play with different types of balance and flavors. Add syrups to your glass, add maltodextrin or lactose, or create unique flavors combinations with herbs and spices.
At any ABV, kettle sours are really fun to get creative with, easy to make, and don't take an extraordinarily long time to sour and get a finished beer.
Make yours this spring!
Cheers,
Garrett
Music provided by EpidemicSound
Lost and Found (Instrumental Version)
by I'MIN
This week's episode is focused on dialing in numbers so that you can get consistent results with your favorite recipe and help you develop new recipes with vitals that you're actually looking for and desire. Enjoy!
For more content delivered right to you, go to and fill out the quick form.
Music provided by Epidemic Sound
This week's music is
Colours
by Torii Wolf
Cheers!
Garrett
Getting the best appearance of your beer isn't always an easy task, and knowing some of the basic facts about foam formation and retention can help you get the best a e s t h e t i c of your beer. I personally associate good head development and retention with quality beer as it typically is an indicator of well-crafted beverages (although not a necessary attribute).
This episode gives you the quickest ways for you to troubleshoot any head retention issues you might have and give you the knowledge to create beers that not only taste great, but look good too.
For NEIPA video lessons, go to progressyourbeer.com
Cheers,
Garrett
