Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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…
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…
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…
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…
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…
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…
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…
This recipe makes 5 gallons and is brewed using a concentrated boil of 3 gallons (11.36 L). If you boil the full volume, you may wish to decrease the 60-minute Target hop addition by 25-33 percent to account for the…
Note: The listed original gravity and color are measured before the addition of fruit. The ABV does account for the fruit addition. Mash 60 minutes at 153°F (67°C). Boil 90 minutes, adding orange zest to whirlpool. Dilute cranberry puree in enough…
Mash all the grains and corn at 152-154°F (66.7-67.8°C) for 60 minutes. Conduct a 60-minute boil, following the timed additions as listed in the ingredients. Ferment in the ideal temperature range for the ale yeast you select, typically 63-67°F (17.2-19.4°C).
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