Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Heat 2 qt. (2 L) filtered water to 160°F (71.3°C). Place the specialty grains into a mesh bag and steep for 30 minutes in the hot water. Remove the grain bag, thoroughly mix in half the extracts, heat the water…
Mash for 60 minutes at 149°F (65°C). Add first dose of sugar 10 minutes before the end of boil; second dose should be made into a syrup and boiled 10 minutes before adding to secondary. Beer was divided into two…
*Note: Post-boil target volume is 5.5 US gal. (20.8 L) Designed as an easy-drinking “house beer” with clean Belgian flavors. No water salts added. Mash at 148°F (64°C) for 90 minutes at a pH of 5.52. Add sugar with…
*Note: Final gravity listed is measured after back-sweetening. Rehydrate yeast with Go Ferm. Pitch yeast and ferment at 62°F (17°C). Follow the TOSNA (tailored organic staggered nutrient additions) procedure. Once primary is done, rack, stabilize, and back-sweeten with more…
Mash for 60 minutes at 152°F (67°C)
Mash: single infusion, light body, no mash out Water: North Denver tap water …
Conduct a single infusion mash at 156°F (69°C) for 60 minutes using a grain-to-water ratio of 1.25 qt./lb. (2.6 L/kg). Mash out at 165°F (74°C) for 15 minutes. Boil 90 minutes, adding hops according to the schedule above.…
The American Homebrewers Association® presented its fourth annual Hill Staff Homebrew Competition, celebrating the comradery, community, and bipartisanship of craft beer.
Dough in at approximately 113°F (45°C) for a 30-minute hydration and beta-glucanase rest. To mitigate subsequent lautering problems, it is also advisable to add about 10% of the dry malt weight in rice hulls at dough-in. After the cytolytic…
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