Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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)…
Caramelize turbinado sugar in a saucepan with a small amount of water to your desired level of darkness. Mash grains at 156°F (69° C) for 60 minutes or until conversion is complete. Vorlauf until clear. Collect wort and boil…
Rehydrate yeast in 90°F (32° C) bottled spring water with GoFerm. Slowly heat honey container in warm water bath to assist with getting honey out of container and mixing must. Vigorously mix honey with water to achieve a 5 gal.…
Ferment at 62°F (17°C).
The original gravity is for the total amount of honey used, but it is not added all at once. Wilcox suggests starting with a 1:2 ratio of honey to water and adding the rest during or after fermentation. See Meadmaker…
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