Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Brewing this should be straightforward, except for the precautions necessary for using wheat and oats—consider using rice hulls as a lautering aid. The original recipe does not offer many brewing details, but attenuation must have been relatively low. The text…
Reserve 10% of the unmalted grains apart and mash the remaining grain. You may run into problems with lautering, in which case use baskets to spoon out the wort if necessary (see main text). At the start of the boil,…
Mill the malt and dough in, targeting a mash thickness of around 1.5 qt./lb., a temperature of 154°F (68°C), and a mash pH of 5.4. Hold the mash at 154°F (68°C) for one hour. Sparge slowly with 170°F (77°C) water…
Rehydrate yeast with Go Ferm. Follow your standard staggered nutrient addition (SNA) procedure for low-gravity musts. Pitch yeast and ferment 14 days at 65°F (18°C). Once primary fermentation is complete, rack, stabilize, and rack once again. Gravity should be 1.000…
Start with a base of standard, traditional mead made from Michigan wildflower honey using US-05 yeast and tailored organic staggered nutrient additions (TOSNA), then add cleaned fruit in secondary. Top with base mead to the 2-gallon (7.6-liter) mark. Allow the…
Mash at 156°F (69°C) for 60 minutes. Aim for a mash pH of 5.5 (use CaCl2 if needed to adjust pH.) Sparge to collect 7.4 gal. (28 L) of wort.
Twelve to 24 hours before brew day, prepare the oleo-saccharum by mixing 150 g (5.3 oz) dextrose with the orange zest in a zip-top bag. Push as much air out of the bag as possible before sealing. Mash at…
Formulating your own recipe can be challenging, so we put together five Homebrew Con seminars from some of the best brewing minds in the world to help you design beer recipes at home.
Mash at 150° F (66° C) for 75 minutes, collect runoff, add the first wort hops, and boil for two hours. Ferment at 68° F (20° C) for two weeks. Rack to secondary, then add the whiskey-soaked oak spiral. Age…
Enjoy the value of probiotics with this inexpensive recipe for sauerkraut from Amahl Turczyn, associate editor of Zymurgy® magazine.
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