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When the Boston Wort Processors decided to find a new way to showcase all the hardware their members had been racking up in local and regional homebrew competitions, they called upon club member Ian Anderson to put together a digital trophy case.
Water Treatment Targeted the “Yellow Full” Brunwater profile, using Boston-area MWRA tap water. Mash 4.16 gallons water 1.2g CaCl 1.2g gypsum 0.4g Epsom Salt 200mg Kmeta 0.6g Brewtan B 2.1ml…
Enjoy these Homebrew Con seminars from some of the most brilliant minds in the brewing world, such as Mitch Steele, Stan Hieronymus, Dick Cantwell, Geoff Larson, and more.
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…
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