BeerSmith Celebrates 15 Years of Beer Recipe Formulation
Zymurgy® Magazine Celebrates 40th Anniversary with Fresh New Look
Zymurgy® Magazine Celebrates 40th Anniversary with Fresh New Look
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…
November/December 2018 Zymurgy Magazine Links
November/December 2018 Zymurgy Magazine Links
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…
Sun-Dried Sour
Sun-Dried Sour
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…
Great Feats of Strength Imperial Stout
Great Feats of Strength Imperial Stout
Mash 60 minutes at 156°F (68.9°C). Boil 60 minutes. Ferment 28 days at 65°F (18.3°C).
Lupulin Madness IPA
Lupulin Madness IPA
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).
Melissa and Patty’s Saison
Benedictus Gruit Ale
Benedictus Gruit Ale
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…
Honey Squished IPA
Honey Squished IPA
Mash grains in 3 gal. (11.4 L) filtered water for 60 minutes at 152°F (66.7°C). Fly sparge with 5 gal. (18.9 L) water at 170°F (76.7°C) and collect 6 gal. (22.7 L) wort. Stir in and dissolve turbinado sugar and…
6 Tips on Brewing Kottbusser from Grimm Brothers Brewhouse
6 Tips on Brewing Kottbusser from Grimm Brothers Brewhouse
By Duncan Bryant, American Homebrewers Association Don Chapman and Aaron Heaton were two Colorado homebrewers with an affinity for classic European beer styles—specifically those from Germany—and this passion lead to the opening of Grimm Brothers Brewhouse in…
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