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 150° F (66° C) for one hour. Boil 60 minutes, adding kettle hops as indicated. Pitch yeast starter at 65° F (18°C) and ferment at 7 days. Dry hop at 65° F (18° C) and lower…
Conduct a cereal mash with the black rice, 10 oz. (284 g) of the Maris Otter, and 5.5 qt. (5.2 L) water in a small brew pot. (See “Brewing with Rice” in the May/June 2017 issue of Zymurgy to learn…
Mash at 152°F (67°C) for 60 minutes and batch sparge. Boil 60 minutes. Add chiles at flameout and steep 10 minutes. Chill to 68°F (20°C), oxygenate, remove chiles, and pitch yeast.
Conduct a single infusion mash at 154°F (67.8°C) for 60 minutes or use your favorite sequence of infusions, decoctions, and direct heat to perform a step mash with rests at 145°F (62.8°C), 160°F (71.1°C), and 168°F (75.6°C) for 30 minutes,…
Mash at 149°F (65°C) for 1 hour and then raise to 168°F (75.6°C) for a 10-minute mash-out. Boil 75 minutes, adding hops, cane sugar, corn sugar, and spices as indicated. Pitch yeast at 67°F (19.4°C) and ferment 3 days before…
Mash at 147°F (64°C) for 90 minutes, adjusting pH to 5.2 with lactic acid if needed. Latuer, sparge, collect wort, and boil 15 minutes without hops. Cool wort to 95°F (35°C) and adjust pH to less than 4.5 with…
Heat 2 qt. (2.3 L) filtered water to near boiling and thoroughly mix in half the malt extract. When the temperature has fallen to approximately 170° F (77° C), add the Simcoe, Chinook, and Centennial hops and steep for 30…
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Note: you will need at least a 6.5-gallon fermenter Place crushed crystal and Special B malted grains in 2 gallons (7.6 L) of 155° F (68° C) water and let steep for 30 minutes. Strain out (and rinse with…
On May 16, the Brewers Association invited 134 small and independent brewery employees to meet in the nation's capital to advocate on behalf of the country's small and independent brewing industry.
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