Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Two separate 1600 mL yeast starters with Wyeast 1335. Allowed to settle and decanted each to 1L prior to pitching. Brew in a bag full volume mash. Direct fire step mash using only Base Malts to target Mash pH 5.3: …
Crush grain, mash at 152 °F for 60 minutes. Target a pH of 5.2, they used lactic acid to adjust. Use distilled water and add minerals back in. Sparge. Boil for 60 minutes, cool to 70 °F, then add appropriate…
Single mash infusion at 152 °F for 60 minutes. Target pH of 5.4. Lauter then boil for 200 minutes. Chill to 63 °F and pitch yeast (make a starter with appropriate cell count). Once active fermentation begins, raise temp to…
Single Infusion Mash at 148 °F. Pitch at 68 °F and hold fermentation at 70 °F until completion. I generally re-ferment in cork/cage Belgian bottles which will safely hold the carbonation level. Boil a pint of water with 6 oz…
No sparge technique; Single infusion mash at 150 °F for 60 minutes. with 5.75 gallons of mash water (I use a recirculating mash technique on stove). Heat 4.5 gal sparge water to about 195 °F, add to mash tun, adjusting…
Target a water: grain ratio 3:1. Mash 62 ºC for 30 minutes, then raise temperature to 70 ºC for more 30 minutes, sparge at 70 ºC. Boil 90 minutes. Chill the wort to 20 °C, add the yeast slurry, oxygen…
This recipe is 4 beers blended together. Beers were brewed in 2012, 2014, 2015, and 2017. Blended in December 2018. Mash @ 150 °F for 60 minutes. Batch-sparge @ 165 °F for 20 minutes. Boil for 70 minutes; add aged…
Single infusion mash at 145 °F for 60 minutes. Target 5.2 pH. Boil for 15 minutes, add coriander at flameout. Chill to 100 °F, rack to carboy, add Goodbelly, probiotic pills and crushed beano. Hold at 100 °F for 1-2…
Use triple filtered tap water. Mash at 129 °F (54°C) with 9 gallons (34 L) of water for 10 minutes, 150 °F (66°C) for 55 minutes, 154 °F (68°C) for 20 minutes. Mash out at 168 °F (76 °C) for…
Single infusion mash at 155 °F for 120 minutes. Add lactose last 20 minutes of boil. Set fermentation temp to 68 °F. Day 5 raise temp to 70 °F. After fermentation is complete rack beer into Kings Country Distillery barrel…
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