Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash at 152°F (66.7°C) for 30 minutes, aiming for a mash pH of 5.2. Sparge at 165°F (73.9°C) and then boil for 75 minutes. The wort pH should be 5.0 at knockout. Ferment at 65°F (18.3°C).
Mash grains for 35 minutes at 151°F (66.1°C), or until starch conversion is complete. Sparge at 170°F (76.7°C). Collect 7.5 gal. (28.4 L) of wort in the kettle and boil for 90 minutes, adding honey after knockout. Ferment at 55°F…
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…
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