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Mash grains at 152° F (67° C) for 1 hour.
Michael Wilcox was gracious enough to share detailed notes on his best-of-show Ode to Jadwiga mead with Zymurgy. This the full version of the abridged notes that appear in the September/October 2018 issue of Zymurgy magazine, where…
Primary Fermentation: 6 days Secondary Fermentation: 22 days Mash in with 10.66 gallons (40.35 L) of filtered, unsoftened well water. Mash grains at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° C) for…
For your convenience, all links mentioned in the September/October 2018 issue of Zymurgy magazine are listed below. About Zymurgy Zymurgy is the bi-monthly journal for members of the American Homebrewers…
This Bavarian method of decoction is taken from from Handbuch der Chemischen Technologie: Die Bierbrauerei by Dr. Fr. Jul. Otto, published in 1865, page 128. As soon as the water in the kettle reaches 50º C, as much as…
Dough in malt with 6 L (1.5 gal.) of cold liquor at 10° C (50° F), and rest for 6 hours. Draw off 0.6 L (0.15 gal.) of wort and set aside, and slowly add about 10 L (2.5 gal.)…
Single infusion mash at 149° F (65° C) for 60 minutes at a mash thickness of 1.5 qt./lb. (3.13 L/kg). Boil 60 minutes. Ferment at 50° F (10° C).
Mash malts 60 minutes at 150° F (66° C), lauter, sparge, and collect runoff. Boil 15 minutes (this is the first boil), add and dissolve the agave nectar, and chill to 95° F (35° C) for kettle souring. Pitch 200…
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