Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash in at 122°F (50°C) and hold for 30 minutes. Raise to 140°F (60°C) and hold for 15 minutes. Raise to 152°F (67°C) and hold for 45 minutes. Water: Mash water: 0.75 tbsp. baking soda. Sparge water: 0.75…
Mash at 154°F (68°C ) for 60 minutes. Wyeast 1728 smack pack smacked 2 hours prior to pitching. No starter. Pitched yeast at 60°F (16°C) and let rise to 62°F (17°C) to ferment. Only primary, no secondary. Water: Aim…
Mash in at 150°F (66°C) for 60 minutes. Raise mash to 164°F (73°C) to mash out for 10 minutes. Force carbonate to 2.4 vol. (4.8 g/L) CO2. Water: 50 reverse osmosis water, 50% carbon filtered tap water, 21 g…
Mash at 153°F (67°C) for 75 minutes. Primary Fermentation: 3 weeks at 67°F (19°C).
Mash in at 145°F (63°C) and hold for 30 minutes. Raise to 162° F (72°C) and hold for 30 minutes. Mash out at 170°F (77°C) for 10 minutes. Force carbonate to 2.4 vol. (4.8 g/L Co2. Water: Ca 78…
Mash at 156°F (69°C) for 60 minutes. Sparge at 169°F (76°C). Force carbonate to 2.2 vol. (4.4 g/L) CO2. Primary Fermentation: 5 days at 68°F (20°C). Secondary Fermentation: 4 days at 72°F (22°C). Tertiary Fermentation: 2 days…
Mash grains at 157°F (69°C) for 60 minutes. This beer was originally meant to be an imperial stout, but I ended up with 47% efficiency, I believe in part due to a poor crush on this batch. Force carbonate to…
Mash at 153°F (67°C) for 60 minutes. Primary Fermentation: 19 days at 64°F (18°C).
Mash at 150°F (65°C) for 90 minutes. Mash out at 168°F (76°C) for 10 minutes. Primary Fermentation: 8 days at 72°F (22°C). Secondary Fermentation: 14 dayts at 65°F (18°C). Tertiary Fermentation: 5 days at 65°F (18°C).
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