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Sponsored content from Fermentis. All images courtesy Fermentis. Active Dry Yeast (ADY) is a topic which has always intrigued the homebrewers’ community. It does not take long to figure out that…
Mash at 154° F (68° C) for 60 minutes.
Check out these 7 Homebrew Con seminar recordings on various topics dealing with water and its role in making quality beer, mead, and cider.
This is a light, airy, crusty sourdough bread recipe that looks and tastes just like the sourdough from your local artisan bakery, and it’s very easy to make.
Note: this recipe is intended to create a 5.5 gallons (21 L) of wort, yielding 5 gallons (19 L) of beer. A step infusion mash is employed to mash the grains. Add 8.5 quarts (8.1 L) of 140°F (60°C)…
Steep grains in 3.5 gallons of water at 155° F (68° C) for 30 minutes. Add extracts and candi syrup. Boil for 60 minutes. Chill, rack the wort into 2 gallons of chilled water in the carboy, and ferment to…
Single-infusion mash at 150º F (66º C), 60 minute boil and follow hop addition. Mash out at 168º F (75º C), cool, and pitch yeast. Dry hop 5 days after primary fermentation. Volumes of CO2: 2.3.
Mash the grains at 152° F (67° C) for 60 minutes. You make have to adjust the pH depending on your water to compensate for the high percentage of crystal and roasted malts. Collect enough sparge volume to allow for…
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