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For your convenience, all links mentioned in the July/August 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…
MASH GUIDELINES: Temperature, Temp: 65 C, Time: 45 min, Amount: 29 L Starting Mash Thickness: 3 L/kg
Mash malts at 147° F (64° C) and allow to rest 30 minutes. Pull a 1/3 decoction by volume, heat it to a boil over 20 minutes, and boil the decoction for 15 minutes. Return decoction to main mash to…
Mash grains at 150° F (66° C) and rest for one hour. Sparge at 170° F (77° C). Boil 90 minutes. Chill to 68° F (20° C), pitch yeast, and hold for two days before ramping temperature to 85°…
Roast pumpkin in smoker with wood of choice at 275° F (135° C) until tender. Remove skin and cube pumpkin. Mash grains at 150° F (66° C) and rest for one hour. Sparge at 170° F (77° C). Boil…
Mash grains at 150° F (66° C) and rest for one hour. Sparge at 170° F (77° C). Boil 90 minutes. Chill to 68° F (20° C), pitch yeast, and hold for two days before ramping temperature to 85°…
Mash 60 minutes at 154–158° F (68–70° C). Boil 60 minutes. Ferment 7 days at 18–20° F (16–22° C). Condition for 2 weeks at 41–61° F (5–16° C). Carbonate to 2.5 volumes (5 g/L) CO2.
Mash 60 minutes at 154–158° F (68–70° C). Boil 60 minutes. Ferment 7 days at 61–70° F (16–22° C), condition for 10 days at 41–61° F (5–16° C). Carbonate to 2.5 volumes (5 g/L) CO2.
Mash 60 minutes at 153° F (67° C), then 10 minutes at 169° F (76° C). Boil 90 minutes. Ferment at 20° C (68° F) for 8–10 days. Crash cool to clarify and carbonate to 2.3 volumes (4.6…
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