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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…
Mash 20 minutes at 122° F (38° C), 40 minutes at 150° F (66° C), and then 10 minutes at 168° F (76° C) for mash out. Lauter, sparge, and collect runoff. Boil wort 10 minutes to kill natural…
On brew day, mash grains for 60 minutes at 148° F (64° C), lauter, sparge, and collect runoff. Do not boil. Reduce wort temperature to 100° F (38° C), add Lacto, and hold at 100° F (38° C) for 7…
Prepare starter wort from 0.5 gal. (1.89 L) water and 1 cup (237 mL) Pilsner dried malt extract. Pitch Lactobacillus brevis to starter wort at 100° F (38° C) and hold temperature for 72 hours. On brew day, mash…
Steep grains for 60 minutes at 155° F (68° C), turn off the heat, stir in the malt extract, and dissolve completely. Return wort to the heat and boil for 90 minutes. Add Northern Brewer hops when 60 minutes are…
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