Brew Dudes Homebrewing Blog

2026 Harvest Lager Recipe

On October 28, 2026

Every year, I brew a harvest beer using hops grown in my backyard, and Mike helps evaluate the results. For 2026, I decided to try something different by brewing a lager instead of my usual harvest beer. This year’s experiment focused on two ingredients: my homegrown hops and a new lager yeast strain. I wanted to see whether SafLager E-30 could bring out more fruity flavors from my Chinook hops. Previous harvest beers have produced earthy flavors and tannic notes resembling tea, which were not my intended results. This time, I was hoping for more citrus character, particularly the orange-like flavors associated with Chinook hops.

2026 Harvest Lager Recipe

Batch Size: 5 gallons

Water:

Spring water with 4 grams gypsum added to the boil

Grain Bill:

10 pounds Rahr Pilsner malt

Hops:

1 ounce homegrown Magnum hops added at 60 minutes to go in the boil
1 ounce homegrown Chinook hops added at 15 minutes to go in the boil
2.5 ounces homegrown Chinook hops added for a 10-minute whirlpool at 180°F

Yeast:

1 package SafLager E-30 dry lager yeast

Mash and Boil:

Mash at 150°F for 60 minutes
Boil for 60 minutes

Fermentation and Conditioning:

Fermented at 62°F for weeks
Transfer to a keg after fermentation
Cold condition for two weeks
Carbonate before serving

Results:

Original Gravity: 1.050
Final Gravity: 1.012
ABV: Approximately 5%

Our Tasting Notes

The aroma was fairly restrained initially, although both Mike and I detected some fruit character with patience. Mike identified honeydew melon, lime, and green grape notes, along with a subtle green onion quality. The flavor followed a similar pattern, with fruitiness appearing first and lingering across the front of the palate. Meanwhile, the finish brought some black pepper character and light grassiness that we associated with the hops. One interesting observation was how the beer differed from what we expected from a traditional lager yeast. Rather than producing a particularly crisp, dry finish, E-30 contributed a softer, lingering fruity character.

We also detected a very subtle banana or bubblegum quality, which seemed consistent with the yeast’s advertised characteristics. These flavors were not dominant, but they added another dimension to the beer’s overall profile. During fermentation, I experienced a strong sulfur aroma that reminded me of rotten eggs in my basement. Fortunately, that aroma disappeared, and we did not detect the same sulfur character during the tasting. The beer was still young when we recorded the video, having been carbonated for only four days. Although it had some haze, I expected additional cold conditioning to improve its clarity and overall presentation.

Conclusion

Overall, I consider this year’s harvest lager experiment successful, particularly because the yeast contributed something different to the beer. SafLager E-30 delivered noticeable fruity flavors without completely masking the characteristics of my homegrown Chinook hops.Mike and I agreed that this strain could work well for modern interpretations of traditional lager styles. However, it probably would not be our first choice when brewing a classic, crisp German-style lager. I also learned that keeping the grain bill simple allowed us to better understand the yeast’s contribution. The homegrown hops did not produce overwhelming citrus flavors, but they offered something more interesting than previous harvests.

As the beer continues conditioning, I am interested in seeing whether those flavors become more pronounced or refined.

BREW ON!

Yet Another American Amber Ale

By John Krochune

On October 21, 2026

In Style Profiles, Videos

Mike has been working on his American Amber Ale recipe for several batches, and we’re now tasting version seven. His inspiration comes from the amber ale brewed by Cambridge Brewing Company, which closed after decades of operation. That beer had a distinctive malt character that Mike remembers fondly, and he’s been trying to capture those qualities.

For this latest batch, he adjusted the grain bill to improve the color while maintaining a balanced flavor. We poured a couple of pints to see how his changes worked and discuss what he might try next.

American Amber Ale Recipe #7

This recipe is for a 3.5 gallon batch.

Water Chemistry:

50% soft spring water
50% tap water
Gypsum and magnesium sulfate additions
Small acid addition to adjust mash pH

Grain Bill:

91% Maris Otter malt
5% Crystal 40 malt
3% Pale Chocolate malt (approximately 220°L)
1% Pale Chocolate amount: 4 ounces

Hops:

Tettnang – approximately 2 ounces at 60 minutes
Tettnang – approximately 1 ounce at 10 minutes

Yeast:

2 packages of Cellar Science Cali Dry yeast pitched directly without rehydration

Mash Schedule:

Mash at 145°F for 45 minutes
Raise temperature to 155°F for 25 minutes

Fermentation:

Fermented at basement temperatures between 65°F and 68°F

Results:

Original Gravity: 1.051
Final Gravity: 1.010
Estimated ABV: 5.4%

Our American Amber Ale Tasting Notes

The first thing I noticed was the beer’s attractive color, which was somewhere between amber and copper. Mike thought the pale chocolate malt contributed slightly more brown color than he wanted in the finished beer. The off-white head looked good, and the aroma had pleasant malt notes without anything overpowering the overall presentation.

Taking my first sip, I noticed how clean the fermentation was and how well everything worked together. The malt flavors were present without being heavy, while the beer finished dry and remained refreshing. I also noticed a lingering malt character that seemed to come from the Crystal 40 addition. There was enough caramel sweetness to provide interest without making the beer taste overly sweet. The Tettnang hops contributed some spicy character, although they didn’t dominate the flavor or overpower the malt profile.

Mike explained that his ideal amber ale would have subtle caramel sweetness alongside a distinctive nutty, bready character. He hoped the pale chocolate malt would provide those flavors while also producing the darker amber color. While the malt contributed some of those qualities, he wasn’t entirely satisfied with the final color. Still, we both agreed that the beer tasted good and remained enjoyable throughout the entire pint.

What We Learned About Brewing American Amber Ale

This batch reinforced how small changes to specialty malts can influence both the color and flavor of an amber ale. Mike is considering adding a small amount of roasted barley alongside Victory or biscuit malt in his next version. He may also experiment with a darker chocolate malt to achieve the color without introducing noticeable roasted flavors. Another possible change involves simplifying the hop schedule to a single bittering addition using Tettnang hops.

I liked the Tettnang character in this beer, but Mike wants the malt profile to become more prominent. Removing the late hop addition might help him get closer to the flavor he remembers. We also talked about how American Amber Ale deserves more attention from homebrewers who enjoy traditional craft beer styles.It’s a versatile beer that offers enough malt flavor for darker beer drinkers while remaining refreshing for pale ale fans.

Mike hasn’t quite recreated his ideal amber ale, but version seven is another step in the right direction.

BREW ON!

Our First Nitro Pour At Home: English Pub Ale

By John Krochune

On October 14, 2026

In Equipment, Recipes, Videos

For this post, Mike shows off his second version of his English-style pub ale for us to taste. What made this tasting different was his first attempt at serving one of our homebrews using a nitro setup. Mike enjoys English bitters, especially the lower-alcohol versions traditionally served from casks in British pubs. Since keeping cask beer at home isn’t practical for him, serving beer on nitro seemed like a worthwhile alternative. After nearly 30 years of homebrewing, Mike finally decided to give nitrogen dispensing a try.

English Pub Ale Recipe #2

Mike considers this recipe closest to an English Best Bitter, although he is still experimenting with the formulation. Here’s the recipe for a 3 US gallon batch.

English-Style Pub Ale Recipe

Grain Bill:

83% Maris Otter malt
12% Crystal 60 malt
5% Caravienne malt

Hops:

1 ounce of Target hops added at 60 minutes

Yeast:

1 packet of Nottingham dry yeast

Mash Schedule:

Mash at 149–150°F for approximately 75 minutes
Mash out at 168°F

Beer Specifications:

Original Gravity: 1.043
Final Gravity: approximately 1.012
Alcohol by Volume: approximately 4% ABV

Setting Up Nitro Beer at Home

For his nitro setup, Mike purchased a five-pound tank of beer gas from a local Airgas supplier. His beer gas contains 70% nitrogen and 30% carbon dioxide, which differs from the traditional 75/25 mixture. He also needed a nitrogen regulator because the connections differ from those used with standard carbon dioxide tanks. Rather than purchasing a traditional stout faucet, Mike used his existing NukaTap faucet with a special nozzle attachment. This attachment contains a stainless steel restrictor disc with small holes that help create the characteristic nitro pour.

The beer passes through these openings under higher pressure, producing the creamy head associated with nitrogen-dispensed beers. Mike was serving at approximately 40 PSI, compared with roughly 12 PSI for a conventional carbon dioxide setup. However, getting the carbonation and serving pressure balanced correctly remains something Mike is working to improve. He consulted a local professional brewer who suggested carbonating to approximately 1.5 volumes before switching to beer gas. That brewer also reported success putting uncarbonated kegs directly on beer gas, giving Mike another approach to explore.

Our Tasting Notes

The beer poured with a beautiful orange color and a thick, creamy white head that looked fantastic. It was relatively clear after spending time in the keg, although a little haze remained visible. The Maris Otter provided most of the malt character, while the specialty grains contributed some subtle complexity. Meanwhile, the Target hops brought unexpected fruitiness and a slight citrus impression despite being added only for bittering. The beer had a soft mouthfeel and restrained carbonation, although Mike wanted slightly more carbonation in future pours. I thought the combination worked well, especially considering this was his first attempt at serving homebrew on nitro. We also discussed finding East Kent Goldings, which remain difficult for Mike to source from his usual suppliers.

What We Learned

This experiment showed us that serving homebrew on nitro doesn’t necessarily require installing a traditional stout faucet. Mike’s setup produced the creamy head he wanted, although he still has some carbonation adjustments to make. Meanwhile, the low-alcohol Best Bitter recipe offered enough malt and hop character for an enjoyable pub-style beer. Mike now has another serving option to explore with future batches, particularly the lower-alcohol English ales he enjoys brewing.

Hopefully, we can also find him some East Kent Goldings for the next version of this recipe.

BREW ON!

Homegrown Kansas Cascade SMaSH Beer Recipe & Tasting

By John Krochune

On October 7, 2026

In Hops, Videos

We have brewed plenty of SMaSH beers, but this experiment came from a different source than usual. Tony grows Cascade hops at his home in Kansas and offered to send us some. I used his homegrown hops in our standard one-gallon SMaSH format to see what we could learn. The resulting beer showed how growing location can influence the familiar characteristics we associate with Cascade hops.

For this batch, I followed our usual small-batch SMaSH process with two pounds of pale malt. However, instead of commercially grown hops, I used 28 grams of Tony’s homegrown Kansas Cascade hops.

Homegrown Cascade SMaSH Recipe

Batch Size: 1 gallon

Water
2 gallons

Grain
2 pounds Rahr 2-Row pale malt

Hops
7 grams homegrown Cascade hops at 60 minutes
7 grams homegrown Cascade hops with 15 minutes remaining
14 grams homegrown Cascade hops at whirlpool
Whirlpool at approximately 180°F for 10 minutes
No dry hop

Yeast
3.5 grams US-05 dry yeast

Fermentation
Fermented for approximately one week
Cold crashed and carbonated after fermentation

Tasting Notes

Once we poured the beer, the hop aroma immediately showed plenty of character despite skipping the dry hop. Mike picked up lime, guava, and dried pineapple, particularly something resembling sweetened or candied dried pineapple. I also found lime to be the strongest citrus character, rather than Cascade’s more familiar grapefruit profile. Additionally, tropical fruit appeared throughout the aroma and flavor without becoming overwhelming or dominating the beer.

The bitterness remained mellow and even, allowing those aromatic and flavor characteristics to remain the main focus. We also did not detect the earthy or tea-like flavors sometimes associated with my homegrown hopped beers. Instead, his Kansas-grown Cascade hops reminded us somewhat of newer varieties offering several subtle fruit characteristics together. Nothing became excessively strong, but the combination produced a balanced and enjoyable hop profile throughout the beer.

Homegrown Hops For The Win!

This experiment demonstrated that homegrown Cascade hops can taste noticeably different from commercially grown Pacific Northwest Cascade. Tony’s Kansas hops delivered lime and tropical fruit rather than the grapefruit character we normally expect.The mellow bitterness also allowed the guava and candied pineapple qualities to remain noticeable throughout each sip. Most importantly, the beer showed how growing conditions can produce interesting variations within a familiar hop variety. Thanks again to Tony for sending his hops and giving us something different to brew and taste.

BREW ON!

Homebrew Jar of Destiny: The Twentieth Pick

By John Krochune

On September 30, 2026

In Style Profiles, Videos

We are back for round 20 of our Jar of Destiny homebrewing challenge with two new assignments. Every beer style from the 2015 BJCP guidelines went into the jar when we started this series. We randomly select styles, research them, brew them, and eventually return to taste the finished beers together. Once these two beers are complete, Mike and I will have brewed 40 beers for this challenge. Let’s see what the Jar gave us this time.

Fruit Lambic – 23F

My selection came from the European Sour Ale category, specifically BJCP style 23F, Fruit Lambic. The immediate challenge is producing a sour beer quickly enough to fit within our usual brewing schedule. A traditional version involves fermentation and aging, which does not exactly work well with an approaching December deadline.

We discussed encouraging fermentation with warmer temperatures during the colder months to keep the souring process moving. Cherries came up during our conversation, although I still need to decide which fruit I will actually use. Either way, I need to develop my brewing plan and get this beer fermenting as soon as possible.

Brown IPA – 21B

Mike pulled style 21B, Brown IPA, giving him another interesting assignment from the broader IPA category. The challenge is balancing an American IPA hop profile against a noticeably maltier brown beer foundation. There should be substantial bitterness and hop aroma without adding excessive roast character that competes with those hops.

Mike described the easy approach as brewing an aggressively hopped American Brown Ale, but the finished beer still needs to drink primarily like an IPA rather than simply becoming another brown ale. He also discussed using old-school American hops, potentially creating the assertive citrus character associated with earlier American IPAs.

Now It’s Time To Research and Plan

This round gave both of us styles where balance and process should make the biggest differences. My Fruit Lambic creates a fermentation and aging challenge because sour beer usually benefits from considerably more time. Mike’s Brown IPA requires balancing malt character, color, bitterness, and hop aroma without letting roast flavors dominate.

We are targeting December to taste both beers and determine how closely they match their respective styles. Until then, we have research to complete, recipes to develop, and two more unusual beers to brew.

BREW ON!