Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
In Zymurgy Spring 1995 (Vol. 18, No. 1) “Club News,” we learned that clubs may apply for not-for-profit status through the Internal Revenue Service. Once clubs are established as not-for-profits, they are considered tax-exempt and are able to…
A step infusion mash is employed to mash the grains. Add 7 quarts (6.7 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (53°C) for 30 minutes. Add 3.5 quarts (3.3. L)…
Conduct a multi-step mash with the following rests: acid rest at 111 for 15 minutes, protein rest at 122 for 15 minutes, saccharification rest at 154 for 60 minutes, and mash-out rest at 168° F (76° C) for 10…
Single infusion mash at 152° F (67° C) for 60 minutes, followed by a 10-minute mash-out at 168° F (76° C). Boil for 60 minutes, chill, and ferment. After fermentation, age on Spanish cedar in secondary for 10–12 days…
Mash at 154° F (68° C) with 4 gal. (15.1 L) of brewing liquor for one hour. Sparge at 172° F (78° C) with 2 gal. (7.6 L). Volume of wort pre-boil should be 6 gal. (22.7 L). Boil for…
Mash at 154° F (68° C) with 2.4 gal. (9 L) of brewing liquor for one hour. Sparge at 172° F (78° C) with 3.6 gal. (13.6 L). Volume of wort pre-boil should be 6 gal. (22.7 L). Boil for…
Mash in at 148° F (64° C) and monitor pH if necessary. Hold for at least one hour. Mash out at 168° F (76° C), and sparge at 170° F (77° C). Sparge enough volume for a 120-minute boil.…
Mash in at 148° F (64° C) and monitor pH if necessary. Hold for at least one hour. Mash out at 168° F (76° C), and sparge at 170° F (77° C). Sparge enough volume for a 120-minute boil.…
A step infusion mash is employed to mash the grains. Add 11 qt. (10.5 L) of 140° F (60° C) water to the crushed grain, stir, stabilize and hold the temperature at 132° F (53° C) for 30 minutes.…
Mash grains at 147° F (64° C) for one hour and sparge at 170° F (77° C). Boil for 60 minutes, adding hops and Whirlfloc according to the schedule above. Chill wort, pitch properly rehydrated yeast, and ferment at…
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