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Here are 5 tips that will improve your homebrewed lager, whether you’re a seasoned veteran or a first-timer.
Mash at 152°F (67°C) for 45 minutes. Boil for 60 minutes. Ferment at 55°F (12.8°C).
Spy Cider: Add yeast nutrient, additional sugars, honey, or fruit to cider. Crush Campden tablets and stir in. Allow to sit for 24 hours, then make yeast starter with 1 cup (237 mL) warm water, 0.5 tsp. (2.5 mL)…
Mash for 60 minutes at 155°F (68°C). Take the first 2.5 quarts (2.4 liters) of runnings and boil vigorously to reduce volume to 3 cups (0.7 liter). The result should be thick and syrupy. Add the roasted barley to the…
Heat 1.5 gallons (5.7 L) water to 172° F (77.5° C) and then add crushed grains to the water. Stir well to distribute heat. Temperature should stabilize at about 155° F (68° C). Wrap a towel around the pot and…
A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 L) of 140° F (60° C) water to the crushed grain, stir, stabilize, and hold the temperature at 132° F (53° C) for 30 minutes. Add…
A few days prior to brewing, prepare a 1,200 mL starter of 1.030 wort for the Brettanomyces. Mash pale and aromatic malts with flaked wheat and oats at 152° F (67° C) for 60 minutes. Vorlauf and collect first runnings.…
Mash in at 152° F (67° C) for 60 minutes. Collect runoff and heat wort to 180° F (82° C). Cool wort to 115° F (46° C), wash wort with CO2, and purge kettle or another vessel to be used…
Mash in at 154° F (68° C) for 60 minutes. Collect runoff and boil for 60 minutes. Add turbinado sugar 15 minutes before the end of boil along with 1 Whirlfloc tablet. Ferment at 68° F (20° C) until terminal…
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