Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
The final cider is a blend of two ciders: 2 parts Golden Russet to 1 part Heirloom Blend. Both ciders are treated the same: sulfite according to the pH, ferment with Premier Cuvée wine yeast, and add Fermax nutrients along…
Single step mash at 154° F (68° C) for 60 minutes. Age in a neutral oak barrel for 2 years. 90 minute boil. Primary Fermentation: 14 days at 70° F (21° C) Secondary Fermentation: 741 days at 70° F…
Treat brewing water with 1 g/gallon CaCl2. Mash grains at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. Ferment for 14 days at 67° F (19° C). Age finished beer…
Use carbon-filtered water. Mash at 156° F (69° C) for 45 minutes. Mash out at 168° F (76° C) for 10 minutes. "This is a 10-gallon recipe but only 5 gallons of it gets an additive each year. This year…
Water Profile: Bonita Springs, Fla. tap water treated with 10 g gypsum and a Campden tablet Single infusion mash at 150° F (66° C) for 60 minutes. "I created a lactobacillus starter using Wyeast 5335 and cultured it for 5…
Treat water with 4g CaCl2 and 2g CaSO4. Mash at 148° F (64° C) for 60 minutes. Shoot for a mash pH of 5.2. At the end of the boil, chill rapidly to 64° F (18° C). Oxygenate wort at…
Water Profile: 93 ppm Ca, 64 ppm Cl, 64 ppm SO4, 34 ppm alkalinity, -41 ppm residual alkalinity. Mash grains at 149° F (65° C) for 90 minutes. Sparge at 170° F (77° C). Mash pH should be 5.3. …
Mash at 158° F (70° C) for 70 minutes. This beer was a blend of four different pale sour beers. Three of the four were made with the recipe above, each with a different combination of lactic acid bacteria and…
Water Profile: NYC water treated with Campden tablet, 3 g CaCl, and 2 g MgSO4 Dough in at 102° F (39° C) and hold for 15 minutes. Mash at 148° F (64° C) for 60 minutes then 154° F (68°…
Mash in with a ferulic acid rest at 115° F (46° C) and hold for 10 minutes. Raise to 127° F (53° C) for a protein rest and hold for 10 minutes. Raise to 149° F (65° C) and hold…
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