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Originally published in the November/December 2000 issue of Zymurgy magazine. Join the American Homebrewers Association to access the Zymurgy magazine digital archive. So say you're a lambic brewer, or a mead maker, or perhaps, a brewer who likes to…
It took several years to perfect my Russian Imperial Stout, and its brewing has become an annual rite for my wife and me.
A step infusion mash is employed to mash the grains. Add 6 quarts (5.7 L) of 140° F (60° C) water to the crushed grain, stir, stabilize, and hold the temperature at 132° F (56° C) for 30 minutes. Add…
Mash all grains at 152° F (67° C) for one hour. Lauter and sparge with enough 168° F (76° C) water to achieve a pre-boil volume of approximately 7 gallons (26.5 L). Bring wort to a boil and…
This recipe uses sous vide techniques discussed in “Cooking in a Vacuum” in the May/June 2018 issue of Zymurgy magazine. It is a simple sous-vide adaptation of the famous Chicken Marbella recipe from The Silver Palate Cookbook…
For your convenience, all links mentioned in the May/June 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…
Mill the grains and dough in, targeting a mash thickness of around 1.5 qt. water per pound of grain (3.1 L/kg) and a temperature of 154° F (68° C). Hold the mash at 154° F (68° C) for one hour.…
Steep crushed grains in steeping bag for 30 min in 150° F (66° C) reverse osmosis (RO) water. Remove grains and discard. Add malt extract and stir to dissolve. Top up with RO water to desired boil volume. Add hops…
Steep crushed grains in steeping bag for 30 minutes in 150° F (66° C) reverse osmosis (RO) water. Remove grains and discard. Add malt extracts and lactose and stir to dissolve. Top up with RO water to desired boil volume.…
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