Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
If you are conducting a cereal mash, begin that first. Add the rice and 1 lb. (454 g) milled Pilsner malt to a heavy-bottomed stockpot on the stove. Slowly raise the cereal mash temperature to at least 154–155° F (68°…
Mash in at 122° F (50° C) and hold for 20 minutes, monitoring pH if necessary. Use decoction to raise mash temperature to 150-152° F (66-67° C) and hold for at least one hour. Mash out at 168° F (76°…
Mash at 151° F (66° C), ferment at 60° F (16° C), and crash finished beer to 31° F (−0.5° C). Carbonate to 2.7–2.8 volumes (5.4–5.6 g/L) of CO2.
Targeting a liquor-to-grist ratio of 3:1 by weight (1.4 qt./lb.), mash in and hold at 155° F (68° C) for 30 minutes. If possible, mash off to 168° F (76° C) to aid in runoff and increased brewhouse yield. Ferment…
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°…
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…
[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…
A brew-in-a-bag recipe from Mary Izett that proves a small batch can still produce big rye flavor.
Boil for 60 minutes.
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