Siebte Flasche
Siebte Flasche
Mash in at 113° F (45° C) for a 10-minute ferulic acid rest. Using direct heat or a hot-water infusion, raise the mash temperature to 122° F (50° C) for a 10-minute protein rest, and then again to 147°…
No Fail Extract IPA
No Fail Extract IPA
Dissolve extracts, candi syrup, and honey in enough reverse osmosis water to achieve a pre-boil volume of 6 gal. (22.7 L). Boil 60 minutes, adding hops, Irish moss, and yeast nutrient at the indicated times. Cool wort to 67° F…
Session Science
Session Science
[This article is the Novermber/December 2017 Zymurgy online extra] Session beers can be formulated using virtually any standard-strength beer as a template. They can be sour (Berliner weisse), malty (English mild), Belgian (patersbier), or…
Rye the Heck Not?
Rye the Heck Not?
A brew-in-a-bag recipe from Mary Izett that proves a small batch can still produce big rye flavor.
Tuesday Beer Trivia: Barleywine
Izzy’s Freudian Schwarz
Izzy’s Freudian Schwarz
Boil for 60 minutes.
Tuesday Beer Trivia: Making Sake
Choconut Brown Porter
Choconut Brown Porter
Mash at 154° F (68° C) for 50 minutes with 12.5 qt. (11.8 L) of brewing water and mash out at 168° F (76° C). Sparge with 18.3 qt. (17.3 L) brewing water. Boil for 60 minutes, adding hops at…
Tuesday Beer Trivia: British Hops
Tuesday Beer Trivia: British Hops
Test yourself the evolution of British hops in this week's Tuesday Beer Trivia. Hops bred in the UK environment have characteristic flavors that are different than those of hops grown elsewhere. After you take the Beer Trivia quiz below, scroll down to…
Joe Gillian’s Red
Joe Gillian’s Red
Mash grains at 150°F (66°C) for 90 minutes. Primary Fermentation: 7 days at 68°F (20°C) in glass. Secondary Fermentation: 7 days at 65°F (18°C) in glass.
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