Brew Dudes Homebrewing Blog

Rauchbier – Jar of Destiny

On March 25, 2026

The Jar of Destiny handed us Rauchbier, a smoked beer style that can be intense. I have brewed smoked beers before, but they can easily become overpowering. This time, Mike aimed for balance and restraint instead of full smoke dominance. The goal was simple: keep the smoke present, but let the base beer shine through.

The Recipe and Tasting Notes

Mike built this Rauchbier on a Märzen-style foundation with a restrained smoke profile.

Water:
50/50 spring water and tap water
Small additions of gypsum and magnesium sulfate

Grain Bill:
44% Pilsner malt
29% Beechwood smoked malt
15% Light Munich malt
11% Caramunich II (45L)
1% Carafa Special II (450L)

Hops:
Hallertau Mittelfrüh at 60 minutes
Small addition at flameout

Yeast:
1 packet of Saflager 34/70

Mash & Fermentation:
Mash at 152°F for 90 minutes
Slight temperature drop during fermentation, then corrected

Batch Details:

Original Gravity: 1.050
Final Gravity: 1.016
ABV: ~4.5%
Bitterness: just under 20 IBUs
Color: ~12 SRM

Our Thoughts on Rauchbier

The beer pours a dark amber with lighter highlights and an off-white head. The aroma carries a pleasant, inviting smoke without being aggressive. On the flavor side, the smoke becomes more noticeable but stays balanced. There is a smooth, malty backbone with bready and toasted notes supporting the profile.

Compared to heavier smoked beers, this version avoids the “liquid bacon” effect. Instead, it leans into subtle smokiness that complements the base beer. That said, the flavor still evokes strong food memories like ham, baked beans, or sausage. It is one of those beers that pairs naturally with hearty, outdoor meals.

This beer lands in a really interesting place. The smoke is clearly present but never overwhelming. That balance makes it far more drinkable than many examples of the style. It feels like a fall beer, perfect for cool evenings and backyard cookouts.

Rauchbier remains a niche style. The smoky character is distinctive and tied closely to food memories, which can be polarizing. We enjoyed this version quite a bit, but we are still undecided on how often we would brew it.

What stood out most is how well the restrained approach worked. Keeping the smoke around 30% instead of pushing higher made all the difference. It allowed the Märzen-style base to come through cleanly while still delivering that signature Rauchbier character.

Thanks Jar. BREW ON!

Winter Seasonal Beer – Jar of Destiny

By John Krochune

On March 18, 2026

In Style Profiles, Videos

The Jar of Destiny handed me a Winter Seasonal Beer in the 17th round. It’s 30C on the ol’ BJCP list. This style leans into cold weather, holiday flavors, and festive spice character.

In response, I wanted to brew something drinkable, balanced, and true to the season. Instead of guessing, I worked from a Harpoon Winter Warmer clone recipe.

My goal was simple: present spice without overwhelming the base beer. Here is my response to this JOD homebrewing challenge!

John’s Harpoon Winter Warmer Clone Recipe

Water:
SO4-2: 91 PPM
Cl- : 78 PPM

Grains:
9.5 pounds of Rahr American 2-Row Malt (4.3 Kg – 78% of grain bill)
2 pounds of Briess 90L Crystal Malt (0.9 Kg – 17% of grain bill)
8 ounces of Briess 20L Crystal Malt (226 g – 4% of grain bill)
2 ounces of Weyerman Carafa Type II Malt (56 g – 1% of grain bill)

Hops:
1 ounce (28g) of Saaz hops (6.5%AA) at 60 minutes to go in the boil

Spices:
1/4 tsp. Cinnamon (0.65 g)
1/8 tsp. Nutmeg (0.3 g)

Yeast:
1 packet of Safbrew S-33 Ale Yeast

Instructions:
Mash the grains at 154 °F (68 °C) for 60 minutes.
Boil for 60 minutes, then cool, aerate, and pitch yeast.
Ferment at 70 °F (21 °C) for 1 week. Chilled for a few days. Then, add cinnamon and nutmeg in a keg when racking. Carbonated to 2.5 volumes.

Statistics:
Original Gravity: 1.058
Final Gravity: 1.012
IBUs: 29
SRM: 31°
ABV: 6.04%

How Did It Turn Out?

The finished beer poured a deep mahogany color with a rich aroma with cinnamon and nutmeg leading immediately, but not aggressively so. The aroma came across like holiday cookies or fresh gingerbread.

Flavor followed the same path with a strong malt backbone underneath. Crystal malts played a huge role in body and perceived sweetness. The spice balance worked perfectly without becoming cloying or sharp. Mike picked up ginger and even some vanilla-like impressions. We think those notes came from the malt structure enhancing familiar flavor memories. The yeast added a subtle fermentation character that supported the profile.

The result was a beer that felt festive, but still very drinkable. It avoided the common trap of being overly sweet or heavily spiced.

This batch proved that balance is everything in a winter seasonal beer. Small spice additions go a long way when paired correctly. In this recipe. crystal malts were essential for building body and flavor depth. The beer hit a sweet spot between holiday character and drinkability.

This is a style I usually avoid, but this version changed my mind. Next time, I would brew it earlier to have it ready for December and make it a gift for people.

2026 Irish Red For St. Patrick’s Day

By John Krochune

On March 11, 2026

In Recipes, Videos

Saint Patrick’s Day is a perfect excuse to brew something Irish inspired. Mike usually makes stouts for the holiday, but this time he brewed an Irish Red Ale for the family’s traditional corned beef and cabbage dinner. The goal was a simple, drinkable beer that would appeal to everyone who stopped by for the celebration.

Brewing the Irish Red

Mike designed this recipe to explore how different grains influence color in an Irish red. The grain bill was 95% Golden Promise, with 2.5% Crystal 120 and 2.5% Black Patent. Instead of roasted barley, the black patent provided a touch of roast while helping push the beer toward a reddish hue instead of brown.

3.5 US gallon batch

Water: Half spring water and half tap water with small gypsum and lactic acid additions

Base Malt:
95% Golden Promise

Specialty Malts:
2.5% Crystal 120
2.5% Black Patent

Hops:
1 ounce of UK Goldings hops added with 60 minutes to go in the boil
1 ounce of UK Goldings hops added at flameout

Yeast:
1 packet of Apex London (British-style ale yeast)

Instructions:
Mash: 152°F for 60 minutes, then mash out for 15 minutes
Mash pH: ~5.4

Ferment for two weeks.

Stats:
Original Gravity: 1.048
Final Gravity: 1.011
ABV: Just under 5%

Thoughts and Conclusion

In the glass, the beer leaned strongly amber with subtle red highlights and a tan head. The aroma was clean with light British esters. The flavor blended nicely with the Golden Promise malt, delivering a smooth malt backbone, a hint of caramel, and just a touch of roast from the black patent.

The UK Goldings hops contributed mild bitterness and a slightly woody, earthy character, though they lacked the more delicate tea-like complexity often associated with East Kent Goldings. Overall, the beer was dry, balanced, and extremely drinkable.

This 2026 Irish red turned out to be exactly what the occasion called for: a crowd-pleasing beer that pairs perfectly with corned beef, cabbage, potatoes, and mustard. It may not have been perfectly to style in color or hop character, but it delivered where it mattered most—balance and drinkability. Sometimes the best holiday beer is simply the one everyone enjoys drinking.

Calibrating pH Meter For Homebrewing Beer

By John Krochune

On March 4, 2026

In Equipment, Videos

In this post, Mike walks through how to calibrate a pH meter for homebrewing. Specifically, he demonstrates the process using the Milwaukee MW102 pH meter, the same meter he used during his mash pH experiments across multiple beers. Accurate mash pH readings depend on a properly calibrated meter, so getting this step right helps ensure reliable brewing data.

Calibrating the Milwaukee MW102 pH Meter

Mike starts by showing the components of the MW102 system. The meter uses a separate probe and thermometer, which plug into the main unit. This design is helpful because the probe can be replaced if it wears out, without replacing the entire meter.

The probe is stored in a pH storage solution, typically potassium chloride. Keeping the probe moist prevents it from drying out and maintains its accuracy. Before calibrating, Mike places the probe in clean water to rinse off the storage solution and allow it to equilibrate.

To calibrate the meter, he prepares two calibration solutions:

pH 7.01 (neutral)
pH 4.01 (acidic)

These solutions can come in bottles or single-use packets. Mike pours each into small cups so the probe can be submerged safely above the protective teeth surrounding the probe tip.

The calibration process follows a simple sequence:

Turn on the meter and place the probe in the pH 7 solution.
Press the calibrate button and allow the reading to stabilize.
Press confirm to lock in the neutral calibration point.
Rinse the probe with clean water and dab it dry.
Place the probe in the pH 4 solution.
Wait for the reading to stabilize and press confirm again.

Once both calibration points are confirmed, the meter is ready for accurate pH readings.

Mike also emphasizes measuring mash samples at room temperature. To cool a hot wort sample quickly, he places the sample cup in an ice bath for several minutes before taking the measurement.

Conclusion

Calibrating a pH meter is straightforward but important for reliable mash pH measurements. Using pH 7 and pH 4 calibration solutions ensures the meter reads accurately across the brewing range. Taking care of the probe, rinsing it properly, and storing it in electrode solution helps extend its lifespan. With a properly calibrated meter, brewers can trust their pH readings and better control their brewing process.

Brew ON!

American Blonde Ale Experiment Gone Hazy

By John Krochune

On February 25, 2026

In Experiments, Videos

Mike set out to brew a clean, crisp American Blonde Ale. Instead, he ended up with something that looked suspiciously like a hazy pale ale.

Mike called me over claiming instant carbonation magic. By the time I arrived, it was pouring with a solid head. I had no idea what the style was supposed to be. That uncertainty made the first sip even more interesting.

This beer is the start of Mike exploring lighter styles. The goal was pale, hoppy, and sessionable. What we got was flavorful, soft, and noticeably hazy.

The Recipe & What We Did

Mike built this beer for drinkability!

Batch Size: 3.5 gallons
Mash In: 5 gallons total water

Water Profile (Post-Adjustment)
Calcium: 77 ppm
Magnesium: 9 ppm
Sodium: 60 ppm
Sulfate: 138 ppm
Chloride: 140 ppm
Bicarbonate: 51 ppm

Water was split 50/50 between soft spring water and tap water. It was treated with Campden, gypsum, lactic acid, and magnesium sulfate.

Grain Bill
88% American Pale Malt (Valley Malt)
8% Flaked Barley
4% Biscuit Malt

The flaked barley was inspired by Spotted Cow. The idea was to add softness and body. The pale malt sits between standard two-row and pale ale malt in color.

Hops
60 minutes: Nugget hops (25 IBUs)
Flameout (no chill): ~0.5 oz Centennial hops
Flameout (no chill): 1 oz Amarillo Cryo hops

All flameout hops were added, sealed up, and left overnight. No chill was used due to winter brewing conditions.

Yeast
1 packet of Mangrove Jack M66 Hop Head

Mash & Fermentation

Mash: 152°F for 75 minutes
Target mash pH: 5.2
Fermentation: 68°F for 10 days

Stats

Original Gravity: 1.048
Final Gravity: 1.014
ABV: Just under 4.5%

Analysis and Tasting Notes

Now here’s where things shifted: The M66 yeast is designed for hazy beers. That enzyme blend encourages biotransformation and haze stability, which explains the beer’s appearance.

Visually, it looked more like a hazy pale ale. The haze made it appear darker than it really was. Holding it to the light showed a much paler base.

On the nose, the Amarillo Cryo hoos brought bright orange peel aroma. The Centennial hops layered in citrus character and there was noticeable yeast expression as well.

Flavor-wise, it was soft and hop-forward. The flaked barley delivered a smooth mouthfeel. Bitterness was firm but restrained. The finish was fairly dry, though Mike wanted even more attenuation.

Head retention was solid. Carbonation was lively and appropriate. Overall, it was 85% of the way to the intended target.

Thoughts for Next Time

The biggest takeaway was yeast choice matters. It make sense that a hazy-focused yeast will produce haze. The base malt likely added a touch of color and character. Combined with suspended yeast and hop polyphenols, clarity suffered. If the goal is crystal-clear blonde ale, a clean American strain like US-05 or BRY-97 would be better.

That said, the beer tasted great. It was soft, citrus-forward, and highly drinkable. If I told you it was a hazy pale ale, you would believe it immediately. Next iteration will use California ale yeast and lighter two-row. Amarillo might get a slight boost. Same bitterness, same sessionable intent.

This is beer one of many in Mike’s blonde ale exploration. He’ll refine it and dial it in.

Brew on!