Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
By John Moorhead, American Homebrewers Association February 20, 2020 House Bill 502 (H502) would remove the requirement for "native grown product" in the production of homebrewing beer. The term "native" is…
Mash 60 minutes at 152° F (67° C), lauter, and sparge. Collect approximately 6.5 gallons (24.6 L) of wort and boil 60 minutes, adding hops and Whirlfloc per the indicated schedule. Whirlpool (or steep whirlpool hops in hot wort before…
For your convenience, all links mentioned in the March/April 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…
The original brewing record is rather concise. It is “an instruction to brew 16 barrels of good beer,” for which were used 12 vats of wheat, 36 vats of barley, and 6 vats of spelt or “short oats,” along with…
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.
Share Post