Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Protein rest at 122°F (50°C) for 10 minutes. Raise to 154°F (68°C) and mash for 70 minutes. Target 5.2–5.4 pH. Raise temp to 170°F (77°C) for mash-out, recirculating if possible. Collect first runnings and sparge until pre-boil volume is collected…
Single infusion mash with 4 gal. (15.1 L) water at 150°F (66°C) for 60 minutes. Sparge with 3 gal. (11.4 L) of 170°F (77°C) water. Add hops and boil for 4 hours. Chill to 66°F (19°C) and pitch yeast starter.…
Use a sequence of step infusions that end in a full-volume, no-sparge mash: 126°F (52°C) for 30 minutes, 152°F (67°C) for 60 minutes, and 169°F (76°C) for 10 minutes. Lauter, and then boil 60 minutes. After boil, chill to 67°F…
Mash all grains except roast barley and chocolate malt at 156°F (58°C) for 45 minutes. Add roasted barley and chocolate malt. While recirculating the mash over heat, slowly increase the temperature to 168°F (76°C) for a 10-minute mash out. Boil for…
Build water profile from reverse osmosis and target a mash pH of 5.3. Start with a 10-minute protein rest at 122°F (50°C), raise to 153°F (67.2°C) for a 60-minute saccharification rest, and mash out at 168°F (75.6°C) for 10 minutes.…
Target a water-to-grain ratio of 3:1 by weight. Mash in at 104°F (40°C) for 15 minutes, then raise temperature to 158°F (70°C) and hold for 60 minutes. Mash out at 170°F (77°C) for 10 minutes. Sparge at 170°F (77°C). Boil…
Making wonderful mead is part science and part art. The science comes into play with recipe development, quality honey, yeast management through staggered nutrient additions, and appropriate fermentation temperature. The art comes into play post-fermentation. Unfortunately, mastering the art of…
Add buckwheat honey and tart cherries to approximately 3.8 gal. (14.4 L) water for a starting gravity of 1.100 for 5 gal. (18.9 L) of must. Ferment with Lalvin 71B yeast (2 g/gal.) at 62°F (16.7°C), following the tailored organic…
The winning mead in Category 32 was a blend of five meads made by three talented meadmakers. It is impossible to reproduce. Here, Wilcox describes what each mead contributed to the blend. Dwojniak/Poltorak with Raisins (Michael Wilcox) “The…
Please reference Michael’s notes in the Cidermaker of the Year section on page 56 of the Sept/Oct 2019 issue of Zymurgy to learn more about his approach to perry. Access the Zymurgy online archives or download the app.
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