How to Make Fermented Hot Sauce
Homebrew Shop of the Year Award
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Homebrew Shop of the Year Award
The Homebrew Shop of the Year Award aims to recognize the integral role that homebrew shops play in the homebrewing community.
4 Modern Beer Cocktail Recipes
4 Modern Beer Cocktail Recipes
Transforming a beer right in your glass through blending and ingredient infusion is a fun way to experiment with ingredients or add a twist to one pint out of the many in your homebrew keg. Today, we're going to take…
January/February 2020 Zymurgy Magazine Links
January/February 2020 Zymurgy Magazine Links
For your convenience, all links mentioned in the January/February 2020 issue of Zymurgy magazine are listed below.
Traditional Berliner Weisse
Traditional Berliner Weisse
Directions: Mash in at 52°C (125°F) and rest for 15 minutes. Heat to 64°C (147°F) and rest for 45 minutes; then heat to 72°C (161°F) and rest for 45 minutes. During this last rest pull a 3-liter decoction, add the…
Little Red Bird Braggot
Little Red Bird Braggot
Mash for 90 minutes at 152°F (67°C), lauter, sparge, and collect wort. Boil 90 minutes, adding hops, orange zest, orange juice, and honey as indicated. Chill wort to 65°F (18°C) and ferment at that temperature until specific gravity stabilizes at…
Piwo Jopejskie
Piwo Jopejskie
Mash for 10 minutes at 52°C (125°F), 60 minutes at 63°C (145°F), 20 minutes at 72°C (161°F), and then 5 minutes at 77°C (170°F). Lauter and sparge to collect a pre-boil volume of about 9 gallons (34 L) of 15°P-…
Modern Jopen Beer
Modern Jopen Beer
This beer recipe is featured in the January/February 2020 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!
This recipe is provided courtesy of Darek Czaja, a homebrewer from the region of Pomerania. The beer won first place at a homebrew competition in Krakow in 2017.
Magnum hops are a suitable substitute for the Magnat specified in the recipe.
Mead Mamas BDS
Mead Mamas BDS
Mash 60 minutes at 148°F (64°C). Lauter, sparge, and collect wort. Boil 60 minutes, adding Candi Syrup at flameout. Chill to 63°F (17°C), oxygenate for 90 seconds, and pitch yeast. Ramp temperature to 73°F (23°C) over 7 days. When specific…
WTG? Stout
WTG? Stout
Cold-steep the specialty grains overnight in 1 qt. (1 L) filtered water. On brew day, heat 1 gal. (4 L) water to near boiling, add the cold-steeped liquid, thoroughly mix in the extracts, add the hops, and steep for 30…
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