Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash crushed malt at 66° C (151° F) with 5.25 L (5.5 qt.) water for 90 minutes in an insulated pot (wrap in a towel if necessary to maintain temperature). Remove grain bag, drain, and squeeze to yield roughly 4.5…
Mash grains at 154° F (68° C) for one hour. Mash out at 168° F (76° C), and sparge at 170° F (77° C). Collect enough wort to account for evaporation from the long 120-minute boil. After an hour…
Mash grains at 148° F (64° C) for one hour, lauter, and sparge. Boil 60 minutes, adding hops, yeast nutrient, Whirlfloc tablet, and dextrose as indicated above. After flameout, add whirlpool hops and stir wort for 30 minutes to create…
Note: This batch is brewed as 5.5 US gallons (20.8 L) and then diluted to 11 US gallons (41.6 L). Mash in at 100° F (38° C) and hold 20 minutes for an acid rest. Raise mash temperature to 122° F (50°…
Mash grains at 152° F (67° C) for 60 minutes. Sparge at 168° F (76° C). Add dextrose 10 minutes before the end of the boil. Chill wort to 65° F (18° C) and ferment for 4 days, then allow temperature…
Mash grains at 152° F (67° C) for 60 minutes. Sparge at 168° F (76° C). Chill wort to 65° F (18° C) and ferment for 4 days, then allow temperature to rise to 67° F (19° C) and ferment to…
Mash grains at 148–150° F (64–66° C) for one hour. Mash out at 168° F (76° C), and sparge at 170° F (77° C). Boil for 60 minutes, adding hops as indicated above. Chill wort to 60° F (16° C)…
Mash grains at 152° F (67° C) for one hour. Mash out at 168° F (76° C), and sparge at 170° F (77° C). Boil for 60 minutes, adding hops as indicated above. Chill wort to 65° F (18° C)…
For your convenience, all links mentioned in the July/August 2017 issue of Zymurgy magazine are listed below. About Zymurgy Zymurgy is the bi-monthly journal for members of the American Homebrewers Association (AHA). All issues of Zymurgy magazine through the year 2000 can…
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