Co-brewed by DOZE homebrew club. Recipe provided by Robbie Proctor. Single infusion mash at 148°F (64°C) for 60 minutes, targeting 5.3 pH. Lauter then boil for 120 minutes, adding hops at prescribed times. During the boil, make invert sugar by combining 1.5…
Added 3.5 grams each of Calcium Chloride and Gypsum to 12 gallons of RO water. Single infusion mash at 148° F for 60 mins. Lauter then boil for 90 minutes. Chill to 45° F and pitch yeast starter. Allow…
A step infusion mash is employed to mash the grains. Add 9.5 qt. (9 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (56°C) for 30 minutes. Add 4.75 qt (4.5 L)…
Single infusion mash targeting 150-152˚F (66-67˚ C), whatever gets you to complete attenuation. Add gypsum to around 250ppm sulfate. Target a 5.2 mash pH, we use lactic acid to adjust. Knockout post boil around 65˚F (18˚ C), trying to…
This Munich Dunkel recipe won a medal in the Dark European Lager category during the 2023 National Homebrew Competition.
Produced with a cultured abbey ale yeast, this beer also benefits from a mixed fermentation of a house wild culture, most likely including Brettanomyces and various Lactobacillus strains. Using the bottle dregs from a Bam Biére to inspire a secondary…
Single infusion mash at 152° F (67° C) for 60 minutes. Add hops and lactose per recipe. Ferment at 68° F (20° C) until gravity drops to 1.024 (6 P), then allow to free rise to 70° F (21° C).…
Start mash at 140° F (60° C). Pull decoction and return to mash to raise temp to 154° F (68° C). Chill wort to 50° F (10° C) and pitch yeast. Allow fermentation to free rise to 52° F (11°…
Dissolve all fermentables in hot water and bring to a boil. Boil 60 minutes, adding hops as indicated. Ferment at 68°F (20°C).
Chris Colby shares this partial-mash homebrew recipe for a strong dark ale with a moderately roasty character.
Use a decantation mash for a dry beer. Conduct a beta-glucan rest at 104°F (40°C). Raise to 150°F (66°C) for 45 minutes. Save clear, enzyme-rich wort after the grist settles. Heat cereal to 200°F (93°C) for 15 minutes to gelatinize—don’t…
Clean your fermenting vessel with a non-soap detergent. Rinse well—any trace residue will end up in your cider!—and air dry. Sanitize your fermentation vessel and 2 foil sheets per sanitizer directions. Boil 1 pint (473 mL) water and let…
