Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
To prep, freeze your blueberries for at least 24 hours. Then pick out and discard any that have mold or look off, although smashed berries are fine. Possibly grab an extra pound to compensate for the loss of these throwaways.…
Single infusion mash at 153°F (67°C) for 60 minutes. Boil 75 minutes, adding hops as indicated. Ferment at 65°F (18.3°C).
Mash grains at 149°F (65°C) for one hour. Lauter, sparge, collect wort, and boil 90 minutes, adding the single hop addition an hour before knockout. Cool wort to 180°F (82.2°C), add the first honey addition, and whirlpool 10 minutes. …
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…
Share Post