Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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Mash at 150°F (65.5°C) for 1 hour. Boil for 90 minutes, adding Irish moss or Whirlfloc-G 10 minutes before the end of the boil. Add those nice, spicy Ahtanum hops into your whirlpool, let them hang out for a bit,…
Mash at 149° F (65° C) for 90 minutes with constant recirculation during mash. Adjust pH with lactic acid to 5.2. Raise temp to 168° F (76° C) for mash out, hold for 10 minutes, then begin runoff and sparge.…
Mash at 148° F (64° C) for 90 minutes, with constant recirculation of mash to maintain even temp. Adjust pH with lactic acid to 5.2. At the end of mash, heat to 168° F (76° C) for mash out, hold…
No-sparge method with 10 gal. of reverse osmosis water (3.48 qt./lb.). Mash in with initial temperature of 151° F (66° C). Rest for 4 hours, during which time the mash temperature may drop as low as 142° F (61° C).…
Adjust pH to 5.2 with lactic acid for mash. RIMS step mash 144° F (62° C) for 30 min, 158° F (70° C) for 30 min, 170° F (77° C) for 15 min or until clear. No sparge, top off…
Mash in with 4.25 gal. (16 L) of 162° F (72° C) water and hold 60 minutes at 148° F (64° C). Sparge at 168° F (76° C) with 8.23 gal. (31.2 L) water. Boil 120 minutes, adding first hop…
Mash at 150° F (66° C) for 30 minutes. Transfer wort onto FWH (collect 8 gal.). Add FermCap-S to wort in boil kettle before boil starts. Add hops, yeast nutrient and Whirlfloc 15 min. before flameout. Boil for 60 min.…
Use filtered tap water. Mash at 154° F (68° C) with about 5.5 gal. (20.8 L) of water for 60 mins. With a BIAB system, after draining the main wort, mash out with 2 to 2.5 gal. of water at…
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