Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Rehydrate yeast with 6.25 g Go Ferm in 125 mL (4.2 oz.) water. Mix honey in fermenter with approximately 4.2 gal. (15.9 L) water to yield 5 gal. (18.9 L) must. Pitch yeast and ferment at 68°F (20°C), adding Go…
This pumpkin beer recipe will have you craving warm fires, fresh-baked cookies, and possibly some turkey!
Standard infusion mash at 152°F (66.7°C) for 60 minutes and batch sparge. Adjunct addition notes: * Lactose can be added at flameout.* For the mango, plan to add after high kräusen. I buy…
Browse through the bronze medal-winning recipes from the 2019 National Homebrew Competition.
Dough in at 131° F with 1.5 qt/lb of pre-treated water (including sufficient lactic acid to bring mash pH to 5.2. I used 3.5 mL), rest for 15 minutes (I recirculate and regulate temperature with a HERMS system). Raise temperature…
Mash at 125° F for 30 minutes, 147° F for 30 minutes, 162° F for 30 minutes. No mash out, recirculate until clear. Collect 15 gallons. Boil for 90 minutes total to eliminate DMS. Add hops as described. Chill to…
Single infusion mash at 151° F for 60 minutes. Batch sparge with 170° F water and collect 7 gallons to boil for 90 minutes. Chill to 55° F and pitch a 2 liter starter. Ferment at 50 - 55° F…
Direct fire Hochkurz mash: 145ºF for 40 minutes. 158ºF for 20 minutes. Mash out at 168ºF for 10 minutes. Batch sparge, drain 100% then add sparge water at 180ºF, should even out at ~168ºF. Use a 4 L stir plate…
Double infusion mash with a 30 minute rest at 122° F. Add 192° F water to mash to bring it to 148° F for 30 minutes. Bring temp to 168° F for mash out. Sparge with 168° F water. Boil…
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