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Mash around 152° F for 60 minutes or until conversion is complete. Conduct a 60 minute boil, following the hop additions as listed in the ingredients. Ferment yeast within the temperature range specified by the Belgian ale yeast you use.
Single-infusion mash at 154° F. Conduct a 60 minute boil, following the additions as listed in the ingredients. Add the tangerine concentrate just before knockout. Ferment at 66° F. Dry hop once fermentation is complete.
Mash grains and coffee at 148° F for 40 minutes. Raise mash to 156° F for 15 minutes. Set mash at 169° F for 5 minutes. Vorlauf for 15 minutes, runoff and sparge to collect ~ 7.5 gallons of wort. …
"For the last three years, SoCal Cerveceros members have come from across the L.A. basin for meetings held at a rotation of Latino-owned breweries, taprooms, restaurants and homebrew supply stores. At each, they bring new experimental beers to try, give…
By John Moorhead, American Homebrewers Association This post is a follow-up to How to Grow Hops at Home. When to Pick Your Hops The time has come. You've planned, pruned, monitored, cared for and put in the hours for you homegrown hops…
Use tap water, preferably from Fort Collins, which "is fairly neutral and great without additions for all but the hoppiest and darkest beers." Mash for 60 minutes at 152°F (67°C). Batch sparge. Chill to 65°F (18°C), pitch yeast, and raise…
Single infusion mash at 150° F (66° C). Primary fermentation at 72° F (21° C) for 5 days. Secondary fermentation at 67° F (19° C) for 5 to 7 days. Add 0.5 oz. (14 g) HBC 438…
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