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 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…
Single infusion mash at 151° F for 60 minutes. Batch sparge with 170° F water and collect 7 gallons to boil for 90 minutes. Chill to 55° F and pitch a 2 liter starter. Ferment at 50 - 55° F…
Direct fire Hochkurz mash: 145ºF for 40 minutes. 158ºF for 20 minutes. Mash out at 168ºF for 10 minutes. Batch sparge, drain 100% then add sparge water at 180ºF, should even out at ~168ºF. Use a 4 L stir plate…
Double infusion mash with a 30 minute rest at 122° F. Add 192° F water to mash to bring it to 148° F for 30 minutes. Bring temp to 168° F for mash out. Sparge with 168° F water. Boil…
BIAB, Single Infusion full volume mash at 152° F for 60 minutes. Add Brown Sugar in last 10 minutes of boil. After flameout, add whirlpool hops and whirlpool 20 minutes. Chill to 65° F and allow to rise to 68-70°…
Water Treatment: RO water with 1 tsp calcium chloride added to mash. Single infusion mash at 152°F for 60 minutes. No sparge batch, so all brewing liquor added to mash then drained. Chill to 68°F and pitch yeast. Ferment…
Single infusion mash at 154° F for 60 minutes. Lauter then boil for 60 minutes. Add whirlpool hops, and allow 15 minutes of contact time. Chill to 68° F and pitch healthy yeast starter. Ferment at 68° F. On day…
Single infusion mash @ 153 ºF for 60 minutes. Direct fire heat to mash out at 168 ºF for 10 minutes. Batch sparge, drain 100% then add sparge water at 180 ºF, should even out ~168 ºF. Use 1L stir…
Mash in with 17.5 qts water for a 60 minute rest at 156° F. Add 17 qts sparge water to mash out. Vorleuf until wort clear, collect, and boil. Chill to 64° F, pitch yeast, and allow to free rise…
Single infusion mash at 154° F for 60 minutes. Mash and Sparge, then boil for 60 minutes. After flameout, chill to 66° F, oxygenate and pitch in yeast. Ferment at 66-68° F. Let condition for two weeks after fermentation is…
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