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Mash for 90 minutes at 152°F (67°C), lauter, sparge, and collect wort. Boil 90 minutes, adding hops, orange zest, orange juice, and honey as indicated. Chill wort to 65°F (18°C) and ferment at that temperature until specific gravity stabilizes at…
Mash for 10 minutes at 52°C (125°F), 60 minutes at 63°C (145°F), 20 minutes at 72°C (161°F), and then 5 minutes at 77°C (170°F). Lauter and sparge to collect a pre-boil volume of about 9 gallons (34 L) of 15°P-…
This beer recipe is featured in the January/February 2020 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!
This recipe is provided courtesy of Darek Czaja, a homebrewer from the region of Pomerania. The beer won first place at a homebrew competition in Krakow in 2017.
Magnum hops are a suitable substitute for the Magnat specified in the recipe.
Mash 60 minutes at 148°F (64°C). Lauter, sparge, and collect wort. Boil 60 minutes, adding Candi Syrup at flameout. Chill to 63°F (17°C), oxygenate for 90 seconds, and pitch yeast. Ramp temperature to 73°F (23°C) over 7 days. When specific…
Cold-steep the specialty grains overnight in 1 qt. (1 L) filtered water. On brew day, heat 1 gal. (4 L) water to near boiling, add the cold-steeped liquid, thoroughly mix in the extracts, add the hops, and steep for 30…
Heat 2 qt. (2 L) filtered water to 160°F (71.3°C). Place the specialty grains into a mesh bag and steep for 30 minutes in the hot water. Remove the grain bag, thoroughly mix in half the extracts, heat the water…
Mash for 60 minutes at 149°F (65°C). Add first dose of sugar 10 minutes before the end of boil; second dose should be made into a syrup and boiled 10 minutes before adding to secondary. Beer was divided into two…
*Note: Post-boil target volume is 5.5 US gal. (20.8 L) Designed as an easy-drinking “house beer” with clean Belgian flavors. No water salts added. Mash at 148°F (64°C) for 90 minutes at a pH of 5.52. Add sugar with…
*Note: Final gravity listed is measured after back-sweetening. Rehydrate yeast with Go Ferm. Pitch yeast and ferment at 62°F (17°C). Follow the TOSNA (tailored organic staggered nutrient additions) procedure. Once primary is done, rack, stabilize, and back-sweeten with more…
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