The Beer Off-Flavor Series: Chlorophenol
May/June 2019 Zymurgy Magazine Links
May/June 2019 Zymurgy Magazine Links
For your convenience, all links mentioned in the May/June 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…
Probably the Best Beer in the…House
Probably the Best Beer in the…House
Mash in at 131°F (55°C) and hold for 15 minutes. Raise to 148°F (64°C) and rest for 30 minutes. Raise to 162°F (72°C) and rest for 30 minutes. Raise to mash-out temp of 168°F (76°C) and hold for 5 minutes.…
Hobo BoHo Pilsner
Hobo BoHo Pilsner
Strike with 4 gal. (15.1 L) of 134°F (57°C) water and rest at 122°F (50°C) for 20 minutes. Decoction #1: Pull 1/3 of the mash with minimal liquid. Raise to 152°F (67°C) for 20 minutes in a separate vessel…
May the Bock Be with You
May the Bock Be with You
Heat 21.5 qt. (20.3 L) water to 104°F (40°C) and mash in the 13.8 lb. (6.3 kg) grist. This should lower the temperature to about 100°F (38°C). Let the mash rest for 30 minutes. Take about one-third…
Meister Groll Bohemian Pils
Meister Groll Bohemian Pils
Heat 18.7 qt. (17.7 L) water to 103°F (39°C) and mash in the 9.7 lb. (4.4 kg) grist. This should stabilize at about 100°F (38°C). Let the mash rest for 30 minutes. Remove about one-third of the mash, approximately…
Aspen Ridge Cream Ale
Aspen Ridge Cream Ale
Mash 75 minutes at 152°F (66.7°C) with 7 gal. (26.5 L) water, and fly sparge at 168°F (76°C) with 8.75 gal. (33.1 L) water. Boil 60 minutes, adding hops and Whirlfloc as indicated. Ferment at 67°F (19.4°C) until final gravity…
All-American Blonde Ale
All-American Blonde Ale
Mash 75 minutes at 150°F (65.6°C) with 7 gal. (26.5 L) water, and fly sparge at 168°F (76°C) with 9.75 gal. (36.9 L) water. Boil 60 minutes, adding hops, Whirlfloc, and yeast nutrient as indicated. Ferment at 64°F (17.8°C) until…
Easy Makgeolli
Easy Makgeolli
Measure rice and wash it until the water runs clear. Soak rice 30 minutes. Cook in batches with a rice cooker. (Optional: for stronger makgeolli, steam rice instead of boiling it.) Allow rice to cool to room temperature. (Optional: for…
Trappist Tripel
Trappist Tripel
Conduct a single infusion mash for 75 minutes at 149°F (65°C), adjusting strike water with gypsum and lactic acid to achieve a mash pH of 5.4. (I used 1 tsp. gypsum and 3 mL 88% lactic acid solution to achieve…
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