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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…
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.
Discover the story behind the American Homebrewers Association's original turkey logo from 1978.
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…
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…
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