Mash at 149°F (65°C) for 1 hour and then raise to 168°F (75.6°C) for a 10-minute mash-out. Boil 75 minutes, adding hops, cane sugar, corn sugar, and spices as indicated. Pitch yeast at 67°F (19.4°C) and ferment 3 days before…
Mash 2 qt./lb. at 149°F (65°C) for 90 minutes. Add ULTRA-FERM at the start of mash. The low mash temperature, enzyme, and rice really help dry out the beer. Target 5.2 mash pH. Increase to 168°F (76°C) for mash out…
Seminar
Rarely is one carboy free of off flavors while also expressing the right balance of acidity and funk. Blending is one way to make consistently good sour beer most of the time. Brewers will learn how to blend to achieve…
Metts Potter of Morrow, OH, a member of the Bloatarian Brewing League homebrew club, won a gold medal in Category 2: Pale European Beer in the 2023 National Homebrew Competition Final Round in San Diego. Potter's Kölsch earned gold out of 131 entries.
Bryce Hunter of Grand Rapids, MI, a member of the QUAFF homebrew club, won a gold medal in Category 7: American Wheat & Blonde in the 2023 National Homebrew Competition Final Round in San Diego. Hunter's Blonde Ale earned gold out of 71 entries.
Lucas Orr of San Diego, CA, a member of the QUAFF homebrew club, won a gold medal in Category 21: Strong UK Ale in the 2023 National Homebrew Competition Final Round in San Diego. Orr's Wee Heavy earned gold out of 77 entries.
Philly Sour yeast (discovered very close to the recipe creator's home in Pennsylvania) and Belle Saison yeast are pitched together to provide complexity, then plum and jasmine tea were added after primary.
Use a sequence of step infusions that end in a full-volume, no-sparge mash: 126°F (52°C) for 30 minutes, 152°F (67°C) for 60 minutes, and 169°F (76°C) for 10 minutes. Lauter, and then boil 60 minutes. After boil, chill to 67°F…
Protein rest at 122°F (50°C) for 10 minutes. Raise to 154°F (68°C) and mash for 70 minutes. Target 5.2–5.4 pH. Raise temp to 170°F (77°C) for mash-out, recirculating if possible. Collect first runnings and sparge until pre-boil volume is collected…
Mash at 156°F (68°C) for an hour. The higher temperature is for extra body to compensate for the low ABV and high attenuation of the saison yeast. Sparge at 170°F (76°C). Boil wort vigorously for 90 minutes, following indicated hops…
Single infusion mash at 150°F (66°C) for 60 minutes. Target 5.2 pH. Lauter, add first wort hops, and then boil 90 minutes, adding 10-minute hops as indicated. After flameout, allow temperature to free fall to 185°F (85°C) and add first…
The famous Munich Oktoberfest is known worldwide as one of the biggest beer events, and it has brought the Oktoberfest beer style into popularity among craft and homebrewers. But Oktoberfest, the beer style as we know it today, wasn't always…
