Alpine Apple Cider
Alpine Apple Cider
Fermented at 64° F, base cider transferred to secondary and bulk aged for minimum of 3 months. Back sweetened with demerara, and sugar malic acid used to adjust acidity.
Apple Pie Cider
Apple Pie Cider
Combine juice, sugar, Fermaid K, DAP and yeast in fermenter. Ferment in primary 3 weeks at 65-68° F then transfer to secondary to clear. Add campden (1 tablet per gallon, crushed) and sulfite (1/2 tsp per gallon) to inhibit yeast,…
Belgian Dip Chocolate Stout
Belgian Dip Chocolate Stout
Mash grains at 154°F (68°C) for 60 minutes. Add lactose to kettle before running clear wort into the kettle. 90 minute boil. Coarsely chop chocolate and add to wort after boil is complete. Note: the listed original gravity was…
Going Pro: 5 Seminars on Professional Brewing
Going Pro: 5 Seminars on Professional Brewing
Many of today's 9,500+ independent craft breweries in the US were opened by homebrewers. If you’re considering taking the journey from amateur to professional brewer, these seminar recordings are one of the most powerful resources available to you.
Choco Red Rye Wedding Ale
Choco Red Rye Wedding Ale
A step infusion mash is employed to mash the grains. Add 9.5 qt. (9 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (56°C) for 30 minutes. Add 4.75 qt (4.5 L)…
September/October 2019 Zymurgy Magazine Links
September/October 2019 Zymurgy Magazine Links
For your convenience, all links mentioned in the September/October 2019 issue of Zymurgy magazine are listed below. About Zymurgy Zymurgy is the bi-monthly journal for members of the American Homebrewers Association (AHA). All issues of Zymurgy magazine through the year 2000 can be accessed…
Four-Two-Oh NEIPA
Four-Two-Oh NEIPA
Mash at 152°F (66.7°C). Boil 60 minutes. Start fermentation at 66°F (18.9°C) and raise to 72°F (22.2°C) on day 4. When fermentation is complete, add first dry hop addition and condition for 3 days. Then add the second dry hop…
Briess RoastOat Red
Briess RoastOat Red
Mash for 60 minutes at 152°F (66.7°C). Lauter, sparge, and collect wort. Boil 60 minutes, adding hops as indicated. Chill to 66°F (18.9°C), pitch yeast, and ferment until specific gravity stabilizes at or near 1.014 (3.6°P). Bottle or keg with…
Saison de Liège 1851
Saison de Liège 1851
Mash at 158°F (70°C) for 60 minutes. This high mash temperature will leave a relatively high proportion of unfermentable sugars in the finished beer. Lauter, sparge, and collect wort. Filtering might be a problem, so use rice hulls or…
Luiks Beer 1690
Luiks Beer 1690
Mash at 152°F (66.7°C) for 60 minutes or until an iodine starch test indicates full conversion. Lauter, sparge, and collect wort. Boil 90 minutes, adding hops as indicated. Chill to 63°F (17.2°C), pitch yeast, and ferment at that temperature until…
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