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Mash at 156°F (69°C). Ferment at 68°F (20°C) for 2–3 days. Alternatively, ferment with yeast for clean version with a Lactobacillus culture added. Allow to ferment to a gravity of 1.030. Crash cool, centrifuge, or pasteurize to stop or inhibit…
Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum. Step mash: 45 minutes at 150°F (66°C), ramp to 170°F (77°C) over 15 minutes (or ramp by infusing 2.5 gallons boiling water), rest 10 minutes at…
Boulder, Colo. • October 19, 2018—The preeminent magazine for homebrewers, Zymurgy® magazine today released the November/December 2018 issue celebrating its 40th anniversary and featuring a new look and feel. First published in 1978 by Charlie Papazian—the "Godfather of Homebrewing"—as…
For your convenience, all links mentioned in the November/December 2018 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 in at 113°F (45°C) for a 20-minute ferulic acid rest. Raise to 156°F (69°C) and hold for 60 minutes. Bring full wort volume to a boil; boil 60 minutes. Chill to 68°F (20°C) and aerate. Decant and pitch 68°F…
Mash 60 minutes at 156°F (68.9°C). Boil 60 minutes. Ferment 28 days at 65°F (18.3°C).
Mash 45 minutes at 149°F (65°C), then 60 minutes at 158°F (70°C). Boil 60 minutes. Ferment 14 days at 64°F (17.8°C).
Target a relatively high mash temperature so that the beer finishes near 4°P (1.016). I recommend 155–160°F (68.3–71.1°C). Add the gruit blend 5 minutes before flameout, or steep after flameout for 15 minutes, agitating every 3–5 minutes (I prefer…
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