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Make 0.5 to 1 quart (0.5 to 1 L) lacto starter 24 hours before mash-in. Mash grains with 10 liters (10.6 qt.) of water. Hold at 55° C (131° F) for 10 minutes, 66° C (150° F) for 60 minutes, and mash…
Mash in at a rate of 3 liters water per kilogram of grain (1.4 qt./lb.) at 66° C (150° F) for 90 minutes and adjust pH to 5.3 if necessary. Mash out at 75° C (167° F) for 10…
Mash malts at 148° F (65° C) and allow to rest one hour. Apply heat or boiling water to increase temperature to 168° F (76° C) over 20 minutes. Hold at 168° F (76° C) for another 10 minutes to…
Make your yeast starter 2–3 days ahead of time. In the kettle, heat 4.1 gallons (16 L) of water to 113° F (45° C) and mash in with grain to stabilize at 104° F (40° C). Mix grain into the…
Make your yeast starter 2–3 days ahead of time. Heat 3 gallons (11 L) of water to the proper strike temperature to mash in at 149° F (65° C). If your malt and equipment is at room temperature, the strike…
In a large kitchen pot (not your brew kettle), heat 1 gallon (4 L) of water to 161° F (72° C). Place crushed malts in a nylon steeping bag and steep them in the hot water for 45 minutes. Hold…
Mash at 150° F (66° C) for 60 minutes, lauter, sparge, and collect wort. Add hops and lavender stems and boil for 60 minutes. Add honey and lemon verbena at flameout. Pitch yeast at 70° F (21° C) and…
Mash at 149°F (65°C). Ferment at 64°F (18°C) for 10 days, and then transfer to secondary for six weeks. If bottling, bottle condition for at least 10 days. *If Serebrianka is unavailable, substitute Saaz.
By Chris P. Frey, Ann Arbor Brewers Guild & AHA Governing Committee member Club funds allow homebrew clubs to support a variety of activities. A club's priorities depend on whether the club is just starting…
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