Place crushed crystal malt in 2 gal. (7.6 L) of 155° F (68° C) water and let steep for 30 minutes. Then strain, rinse with 3 qt. (2.8 L) hot water, and discard the crushed grains, reserving the approximately…
The Beer Judge Certification Program (BJCP) released their 2017 annual report detailing the organization's growth, major efforts across the program, and achievements.
A step infusion mash and separate cereal mash are employed to mash the grains. Add 6 qt. (4.3 L) of cold water to 1 cup (250 mL) crushed Pilsner malt and 1 pound (454 g) of flaked corn and bring…
Steep grains for 60 minutes at 155° F (68° C), turn off the heat, stir in the malt extract, and dissolve completely. Return wort to the heat and boil for 90 minutes. Add Northern Brewer hops when 60 minutes are…
Seminar
Join Justin Revelstoke as we analyze hundreds of thousands of homebrew recipes and uncover hidden trends. Create, modify, and refine recipes with a live artificial intelligence (AI) brewing assistant and taste the results. Discuss the data science challenges inherent to…
Seminar
Learn the components, construction, and processes needed to safely build and safely brew on your own do-it-yourself electric brewery.
Seminar
This seminar offers an up-to-date look at beer recipe design, including recent techniques and findings. We’ll discuss how to design new beer recipes from scratch, brew beers to style, understand ingredient contributions, and apply brewing techniques to achieve a desired…
Seminar
Let’s take specialty malts to the extreme and create new brewing techniques, beer styles, and bold flavors! Ever wonder what a beer made with 50 percent caramel malt would taste like? Trying to figure out how to make the chocolateiest…
Seminar
Bring your toughest questions to this panel discussion with renowned homebrewers Jamil Zainasheff, John Palmer, and Tasty McDole. Want to know about high gravity brewing, or carbonation techniques, or maybe even… dare we say… New England IPA? This expert panel…
Seminar
Sour beers are hugely popular with home- and commercial brewers alike. However, the term “sour beer” encompasses a large range of styles, methods, and flavors. In this talk, we’ll address variations in sour beers from sensory, microbiological, and stylistic perspectives.…
Mash at 154° F (68° C) with a pH of 5.3. Boil 90 minutes. Pitch a strong starter of Belgian Abbey II ale yeast and ferment at 63° F (17° C). When final gravity is reached, rack and chill beer…
Place the crushed malts and flaked maize in a large steeping bag. Heat 6 qt. (5.7 L) of water to 164°F (73.3°C) and pour it into the cooler. Lower the grain bag into the hot water and use a large…
