Boise Brewing Dark Daisy Chocolate Milk Stout
Boise Brewing Dark Daisy Chocolate Milk Stout
Single infusion mash at 154° F (68° C).
Corridor Brewery Wizard Fight American IPA
Corridor Brewery Wizard Fight American IPA
Mash grains at 152° F (67° C) for 1 hour. Addition of 0.5 g CaSO4 and 0.5 g CaCl2 at mash in. 90 minute boil. Ferment at 68° F (20° C). Dry hop for five days. Cold crash one day…
Triton Brewing Co. Fieldhouse Wheat
Triton Brewing Co. Fieldhouse Wheat
Mash at 154° F (68° C). We usually boil 90 minutes, but homebrewers should be fine with 60 minutes. Ferment at 68° F (20° C).
Nortons Brewing Co. Don’t Poke the Bear Milk Stout
Nortons Brewing Co. Don’t Poke the Bear Milk Stout
Single infusion mash at 152° F for 60 minutes. Mash out at 168° F for 10 minutes. Sparge at 168° F for 10 minutes. Whirlpool for 10 minutes before chilling. Ferment at 68° F. Add coca nibs in a sanitized…
Dreaming Creek Brewery 1792 Kentucky Common
Dreaming Creek Brewery 1792 Kentucky Common
Single infusion mash at 152° F. Ferment at 65° F. Carbonate to 3 volumes CO2.
Parleaux Beer Lab Lemony Sippit Lager
Parleaux Beer Lab Lemony Sippit Lager
Mash in at 152° F (67° C). 90 minute boil. Whirlpool for 20 minutes while also adding the lemongrass and aroma hops. Chill to 50° F (10° C) and oxygenate well. Ferment at 50° F (10° C) until you reach a specific gravity of…
Night Shift Brewing Matisse Classic Saison
Night Shift Brewing Matisse Classic Saison
Single infusion mash targeting 150-152˚F (66-67˚ C), whatever gets you to complete attenuation. Add gypsum to around 250ppm sulfate. Target a 5.2 mash pH, we use lactic acid to adjust. Knockout post boil around 65˚F (18˚ C), trying to…
Denizens Brewing Co. Lowest Lord ESB
Denizens Brewing Co. Lowest Lord ESB
Single infusion mash around 152° F (67° C). Conduct a 90 minute boil, following hop additions as listed in the ingredients section. Ferment in the temperature range called for by the yeast.
What do the American Homebrewers Association and a turkey have in common?
What do the American Homebrewers Association and a turkey have in common?
Discover the story behind the American Homebrewers Association's original turkey logo from 1978.
Juniper Rye Bock
Juniper Rye Bock
A standard infusion mash at 148°F (64°C) will work, but a traditional sahti stepped-mash infusion procedure is also a good option: 15-minute rests at 104°F (40°C), 130°F (54°C), 148°F (64°C), 172°F (78°C), and mash out at 190°F (88°C). The mash…
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