Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Target a mash pH of 5.4. Mash at 156°F (69°C) for 60 minutes or until conversion is complete. Mash out at 168°F (75°C). Sparge, collect runnings, and add the first-wort Magnum hop addition to the kettle. Boil for 90 minutes,…
Single infusion mash at 154°F (67.8°C) for 60 minutes. Recirculate and raise temperature to 168°F (75.6°C). Fly sparge and boil for 60 minutes. After flameout, run wort through plate chiller and directly into carboy. Aerate with oxygen stone and pitch…
Single infusion mash at 155°F (68°C) for 60 minutes. Sparge over 4 oz. (113 g) 120°L crystal malt, then boil for 60 minutes. Begin whirlpool just before flameout. Chill to 68°F (20°C) and pitch yeast starter. Ferment at 60°F (16°C)…
Start with Aaron Reif’s 2017 gold-medal-winning Scottish Light recipe. Throw away the recipe and start from scratch. Go to the homebrew store for Wyeast 1728. If it’s not in stock, do what we did and go with 1098 instead. Robobrew…
Single infusion mash at 149°F (65°C) for 60 minutes. Target 5.2 pH. Mash out at 168°F (76°C) for 10 minutes. Lauter then boil for 60 minutes. Cool to 180°F (82°C), add whirlpool hops, and allow 15 minutes contact…
Mash at 152°F (66.7°C) for 60 minutes. Mash out at 168°F (75.6°C). Sparge at 168°F (75.6°C). Ferment at 64°F (17.8°C) for 14 days and then condition at 65°F (18.3°C) for an additional 30 days. Force carbonate to 2.6 volumes.
Mash at 155°F (68°C) for 60 minutes. Fly sparge until you collect 7.25 gal. (27.4 L) of wort. Boil 60 minutes. Chill to 63°F (17°F) and pitch yeast starter. Ferment at 65°F (18°C) for 3 days then raise to 67°F…
Mash at 156°F (69°C) for 60 minutes while constantly recirculating. Target 5.2 pH. Mash out at 168°F (76°C) for 10 minutes, then begin runoff and sparge. Boil for 60 minutes. With 15 minutes left in boil, add lactose and Oreo…
Mash grains at 152°F (67°C) for 60 minutes. Mash out at 165°F (74°C). Lauter, then boil 60 minutes. Chill, aerate and pitch yeast at 66°F (19°C). Keg and force carbonate at 14 psi (0.97 bar).
Mash in at 130°F (54°C) and ramp up to 155°F (68°C) over 15 min. Cook oats with 8 cups (1.9 L) of water. Add cold water to lower temperature to 128°F (53°C) and add 1 lb. (454 g) base malt.…
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