Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Note: You’ll need a 6-gallon (22.7-liter) or larger fermenter for this brew! Core apples by removing centers. A grill designed for smoking food is self-explanatory. If you use a charcoal grill, use enough charcoal to provide a low and even…
Mash at 154° F (68° C) for one hour. Sparge, running 7.9 gal. (30 L) of wort into kettle. Boil down to 6.6 gal. (25 L). After mashing, collect the wort in the kettle, cool to around 110° F (43°…
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.
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