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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…
The purpose of this experiment was to determine if there were White Labs yeast strains that produced apple ciders that a majority of consumers would prefer over the usually recommended WLP775 English Cider strain.
Single-infusion mash around 153°F (67°C). Conduct a 60-minute boil, following the hop addition schedule as noted in the ingredients.
For your convenience, all links mentioned in the May/June 2020 issue of Zymurgy magazine are listed below. About Zymurgy Zymurgy is the bi-monthly journal for members of the American Homebrewers Association (AHA). All issues of Zymurgy magazine through the year 2000 can be accessed…
Mash crushed grains at 150°F (66°C) for 60 minutes, mash out at 168°F (76°C) for 10 minutes, and sparge gently to collect 7.5 gal. (28.4 L) of sweet wort. Boil 60 minutes with Northern Brewer hops, adding 1 oz. HBC…
Mix Go-Ferm into 8 oz. (240 mL) of 110°F (43°C) water. Let temperature fall to 104°F (40°C) or lower, add yeast, and stir gently. Allow to sit for 10 minutes. Meanwhile, mix honey with enough hot water to liquify it…
This mead recipe is featured in the May/June 2020 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits!
Use the citrus peel you prefer: half an orange or lemon, a whole tangerine, a quarter of a grapefruit, etc. Just use the outer colored part; remove the white inner pith, which can be very bitter. Please choose organic citrus. The peel will boil and soak in your beverage for some time, and it’s difficult to completely clean pesticide residues from the peel.
Fear not if you have no “warm fountains” as Digbie suggests—filtered tap or spring water will do just fine.
Variations of this recipe offered below.
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