Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash in at 149°F (65°C) and hold for 50 min. Mash out at 168°F (76°C) for 10 min. Fly sparge at 168°F (76°C). Add dextrose and boil 60 minutes. Whirlpool with flameout hops for 20 minutes, and then cool. Oxygenate…
This beer was made with a reiterated mash in which wort from the first mash was used as brewing liquor for the second mash. The Maris Otter and half of the specialty grains (except the C20) were first mashed at…
Use tap water. Mash at 152°F (67°C) for 90 minutes. Batch sparge at 169°F (76°C) and boil 60 minutes. Ferment at 70°F (21°C), then allow to free rise to 80°F (27°C) after 3 days, and to 85°F (29°C) after 5…
Use BIAB single infusion mash at 152°F (67°C) for 90 to 120 minutes. Stir occasionally, keeping mash between 150 and 152°F (66 and 67°C). Remove bag. Measure gravity, adjust volumes for gravity vs. evaporation rate/boil length if needed to hit…
Add salt adjustments to mash to achieve Belgian water profile. Mash in at 147°F (64°C) and hold for 60 minutes. Water-to-grain ratio should be 1.25 qt./lb. (2.5 L/kg) Heat mash to 151°F (66°C) and hold for 30 minutes. Vorlauf for…
Mash modeled after Cantillon’s traditional turbid mash, with rests at 113°F (45°C) for 20 minutes; 136°F (58°C) for 20 minutes; 150°F (66°C) for 30 minutes; 162°F (72°C) for 30 minutes; and 168°F (76°C) for 10 minutes. Fly sparge with 190°F…
5Mash at 150°F (66°C) with pH of 5.2–5.3. Rack 6 gal. (22.7 L) to boil kettle and boil for 15 minutes. Cool to 95°F (35°C) and rack to a 5 gal. keg at 1.042 (10.5° P). Use lactic acid to…
On or before brew day create tincture of 4 oz. (125 mL) vodka and organic crushed cinnamon sticks, added to taste during packaging. I added 50 mL of cinnamon tincture to keg. On or before brew day, chop 12…
Single infusion mash at 148°F (64°C) for 90 minutes, mash out at 168°F (76° C). Collect first runnings, sparge with enough water to reach pre-boil volume, and boil for 60 minutes. Oxygenate, pitch yeast, and ferment at 68°F (20°C). …
Age hops in open bags for over a year, or until they smell more of hay than cheese. Unmalted grains and boiled oats make the total efficiency lower than calculated. Step mash starting at 130°F (54°C), raising to 160°F (71°C)…
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