Brewing & Recipes

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Next Stop: Hollywood | American Pale Ale | 5.25%

“Next Stop: Hollywood” – American Pale Ale (5.25%)

This brew day was lots of fun.  During our first filming sessions for ’30 Is The New 20′, it was a bit of a learning process trying to capture all those great little moments throughout, but we came prepared this time, and I think it showed.  Brewing is always fun for me, but adding the cameras adds a little bit of an extra element that can be slightlyyyy distracting.  Anyways, I’m sure you don’t care about that, so let’s get into this beer.

We wanted to brew up a classic.  The American Pale Ale is a staple in the craft beer world, and also kind of what started this craft beer craze in North America.  I always have one or two cans of these in my fridge, so it seemed like the perfect beer style to feature… seeing as how it’s now on my tap at home and I get to enjoy it freely (as a matter of fact, I have one of these next to me right now).  

This offering is loaded with flavour as fresh baked bread and biscuity notes are balanced by floral, fragrant aromas with a subtle side of spiciness.  It’s crushable, smooth and perfect for the summer!

Let’s get into how this baby is made.


Grain (Mash @ 152degF/67degC for 60 minutes)

    • 8.5lb/3.9kg – Pale Malt (2 Row)
    • 1.0lb/450g – Flaked Oats

*In the future, I’d probably add a little bit more flaked oats, just to bulk up the body a bit with some smoothness and weight – but not too much to where the ABV is getting too high* 

Sparge – 168degF/76degC

    • We sparged to 6.25USG, and after some loss through the boil, we ended up with a little over 5USG as our final volume

Boil (60 minutes)

    • 0.5oz/14g – Cascade (6 0 minutes)
    • 0.5oz/14g – Cascade (30 minutes)
    • 1.0oz/28g – Cascade (20 minutes)
    • 1.0oz/28g – Hallertau Blanc (10 minutes)
    • 2.0oz/57g – Hallertau Blanc (Flame Out)

*Remember, if you’re looking to have your pale ale feature more of the hop aroma and flavour with the bitterness dialed back, you can always modify the hop additions to later in the boil, or even consider wet/dry hopping.  The key for us here was balance, but we still love the floral and fragrant aromas from Hallertau and Cascade, so that’s why we tipped the scale a little bit toward the end of the boil to ensure those characteristics still got some shine*

Yeast/Fermentation Schedule

    • 1 Package – Flagship Imperial Yeast
    • 14 Days – 60degF – 72degF / 16degC – 22degC

Gravity (Target / Actual)

    • Post-Boil – 1.050 / 1.050 (Right On! Big High Fives)
    • Final – 1.011 / 1.010 (Close Enough! Big High Fives)
    • ABV – 5.15% / 5.25% (Corona! No High Fives)


As always, if you have any suggestions, tips or anything of that nature, shoot us an e-mail HERE and let us know how we can get better!  

Given the circumstances right now, we’re unsure when our next brewing video will be out, BUT be sure let us know what beer styles you’d like to see us brew up in the future, and as soon as we can, we’ll be back to delivering up tasty homebrews.

Cheers! – T. & D. 

30 Is The New 20 | New England IPA | 6.56%

“30 Is The New 20” – New England IPA (6.56%)

We are BEYOND excited to be releasing this video.  I remember brewing up this batch, with Chad and our Main Man Joseph “Big Cat” Doyle, a day after my 30th Birthday (Hence: 30 Is The New 20), and what a wild weekend that was.  I was so tired after this brew day, that we all went curling to celebrate the birthday and we went back to my friends place after, I promptly gave everyone the best Irish Goodbye at around 10:30p, because, well…. I’M OLD!  Deal with it.  But enough about me and my love of sleep.  Let’s get into this brew.

All things considered, I would never say that I’m a pro, by any means.  So, as a result of that, I’ve liked to keep things pretty simple, and then systematically work out from there, by adding different ingredients and mixing it up.  If you’re a new-ish homebrewer, that would be my recommendation while you’re getting started.  Learn some fundamentals to the brewing process by relatively simple recipes and ingredients and then start to branch out from there once you begin to feel comfortable.  

With that in mind, we wanted to keep our first homebrewing batch relatively simple.  Here’s what we decided to go with for our NEIPA recipe


Grain (Mash @ 152degF/67degC for 60 minutes)

    • 10.5lb/4.8kg – Pale Malt (2 Row)
    • 1.5lb/680g – Flaked Wheat

*The flaked wheat will add a little more body and head retention to the beer and depending on how much you add, it’ll create this smoothness which I feel like helps carry some of the hop character in the beer.*

Sparge – 168degF/76degC

    • We sparged to 6.5USG, and after some loss through the boil, we ended up with a little over 5USG as our final volume

Boil (60 minutes)

    • 3.0oz/85g – Arthur (0 minutes)
    • 3.0oz/85g – Mackinac (Dry Hop Addition – 4 Days into Fermentation)

*In the future, if I were to brew this batch again, I would add more hops at each addition, in order to help accentuate that hop character provided by each of these even more – the idea with this stye is to present a a showcase of hops, so I wouldn’t hold back in the additions next time.  If you brew this up, try to go big with the hop additions (especially the dry hop additions)*

**Both of the hops we used can be found at The Bickle Farm, and are two hops that I would certainly use again** 

Yeast/Fermentation Schedule

    • 1 Package – Escarpment Labs Vermont Ale Yeast
    • 14 Days – 66degF – 72degF / 19degC – 22degC

*We are slightly limited here in our fermentation schedule, as we don’t have any temperature controllers with our current set up.  But stay tuned – maybe we’ll make an investment in something in the near future to help strengthen this portion of our brewing process*

Gravity (Target / Actual)

    • Post-Boil – 1.063 / 1.060
    • Final – 1.014 / 1.010
    • ABV – 6.39% / 6.56%


Overall, this day was lots of fun, and I really enjoyed the beer!  As previously mentioned, I would include more hop additions at flame-out and during the dry hop stages, but I’m still happy with the final product.  Let us know if you end up brewing this baby up!  And if you have any suggestions, tips or anything of that nature, shoot us an e-mail HERE and let us know how we can get better!  We welcome all of that as we want to deliver the best content we can!

Otherwise, thanks for tuning in and we’ll see y’all soon!  

Cheers! – T. & D. 

Durham College Centre for Craft Brewing & Innovation

“Old Man” Pale Ale (5.5%)

This one may be a liiiittle difficult to re-create, given that it’s a 13USG/50L batch, and a lot of homebrewers operate on a 5USG or 10USG system.  But don’t worry, this link HERE from Brewer’s Friend will help you scale from the 13USG batch, down to whatever it is you’re working on.  It’s exactly what I use when I see a batch I want to re-create on my smaller system.  Also, while you’re there, Brewer’s Friend has a ton of great info related to homebrewing, and it’s a site I find myself on very frequently, so maybe bookmark that one for future reference.  

This is officially Mike Aylward’s recipe from the DC CCBI.  In the future, we are going to have a much more in depth description of how to brew each beer we make, but this one, unfortunately, has some limited information, but we have the bare bones of it, so you can find that below!


Grain (Mash @ 150degF/60degC for 60 minutes)

    • 26.5lb/12kg – Pale Malt (2 Row)
    • 1.11lb/500g – Wheat Malt
    • 1.11lb/500g Bru Malt

Sparge – 168degF/76degC (Unfortunately, we do not have the total volume post sparge)

Boil (60 minutes)

    • 0.7oz/20g – Magnum (60 minutes)
    • 1.8oz/50g – Cascade (0 minutes)
    • 3.2oz/90g – Cascade (Dry Hop Addition – 4 Days into Fermentation)

Yeast/Fermentation Schedule

    • 2 Packages – Escarpment Labs Northwest Ale
    • Primary – 5 Days – 68degF/20degC
    • Secondary – 4 Days – 50degF/10degC
    • Cold Crash – 14 Days – 37degF/3degC


    • Pre-Boil – 1.046
    • Post-Boil – 1.050
    • Final – 1.008
    • ABV – 5.5%