Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
A homebrew kit is one of the best gifts you can ever receive (or give!). But it can also be overwhelming if you are brand new to the homebrew scene. The following is a guide to figure out the quickest route…
For your convenience, all links mentioned in the January/February 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 digitally online…
Mash at 156°F (68.9°C) for 45 minutes, followed by a 10-minute mash-out at 168°F (75.6°C). Lauter, sparge, and collect enough wort to achieve a 5-gallon (18.9-liter) batch post-boil. Boil 60 minutes, adding hops as indicated. Chill wort to 50°F (10°C)…
Mash in at 122°F (50°C) and hold for 20 minutes. Raise temperature to 149°F (65°C) and hold for 60 minutes. Raise temperature to 158°F (70°C) and begin runoff. If you’re unable to step mash, mash grains at 149°F (65°C) for…
Mash at 152°F (66°C). Hold for 60 minutes. Batch sparge with two steps (drain first runnings from mash tun, add half the sparge water, drain, add remaining sparge water, drain) at 168°F (76°C). Pitch yeast starter and ferment at 65°F…
Mash at 150°F (66°C) for 60 minutes with 5.5 gal. (20.8 L) water, and sparge with 4.5 gal. (17 L) of 168°F (76°C) water to yield 8 gal. (30.3 L) of pre-boil wort. Boil 60 minutes, adding hops and…
Mash in at 149°F (65°C) and rest 45 minutes. Raise mash temperature to 158°F (70°C) and rest 60 minutes. Do not mash out. Drain mash tun and batch sparge with 180°F (82°C) water, collecting wort onto first wort hops. Boil…
Single infusion mash option: Include the melanoidin malt and mash at 152°F (67°C) for 90 minutes followed by a 10-minute mash out at 168°F (76°C). Decoction option: Omit melanoidin malt. Mash in at 132°F (56°C) and hold for 10…
Place the crushed malts and flaked maize in a large steeping bag. Heat 6 qt. (5.7 L) of water to 164°F (73.3°C) and pour it into the cooler. Lower the grain bag into the hot water and use a large…
Crush the base malts as you normally would. If you are using the black malt, mill it separately and finely. The small amount of black malt can improve clarity at the expense of a bit of extra color (around 1…
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