Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Extract with Specialty Grains Homebrewing
In this homebrewing tutorial we take the all-extract brewing process to the next step by incorporating the use of specialty grains, such as crystal or chocolate malt, to add complexity and color to a homebrew recipe. This process requires minimal…
All-Grain (Batch Sparge) Homebrewing
Part 1: In the first video of the Introduction To All-Grain Brewing video series, American Homebrewers Association Director Gary…
Follow along with AHA Director Gary Glass as he walks you through an entire extract brew day, from boil to bottling. This is a great starting point for new homebrewers or folks looking for a quick and easy…
Chris Swersey and Chuck Skypeck currently serve as technical staffers at the Brewers Association (BA). Both had long careers as craft brewers before joining the BA staff. As brewers at Mickey Finn’s (Libertyville, Illinois), Leinenkugel’s Ballyard Brewery…
Mash at 152°F (67°C) for 60 minutes. Mash out at 168°F (76°C) for 10 minutes. Conduct a 90 minute boil. Ferment at 70°F (21°C), and then condition in secondary at 60°F (16°C) for at least one week.
Single infusion mash at 152° F (67° C) for 90 minutes. Primary Fermentation: 15 days at 54°F (12°C). Secondary Fermentation: 14 days at 34°F (1°C).
Mash at 146°F (63°F) for 40 minutes. Thick decoction (about half mash liquid and half grain) was used to bring mash temp up from 146°F to 156°F (69°C) then held for 30 minutes; second decoction brought mash temp up from…
Mash at 158°F (70°C) and hold for 90 minutes. Mash out at 168°F (76°C) for 15 minutes. Ferment at 50°F (10°C) until it reaches 50% attenuation then raise the temperature 4°F per day until you reach 65°F (18°C), then let…
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