Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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…
Mash at 152° F (67° C) for 1 hour, mash out at 170° F (77° C). 90 minute boil Ferment at 66° F (19° C) for the first 2 days and slowly ramp to 72° F (22°…
Treat reverse osmosis water with 1.5 g calcium chloride, 5 g gypsum, and 0.5 g table salt. Mash with a single infusion at 144° F (62° C) for one hour and sparge with 0.12 mL phosphoric acid added to the…
Mash grains at 152° F (67° C) for 75 minutes. 60 minute boil. Primary Fermentation: 30 days. Start at 65° F (18° C) and slowly ramp to 69° F (21° C) Secondary Fermentation: 14 days at 70° F (21° C)…
Mash at 148° F (64° C) for 60 minutes. 60 minute boil. Primary Fermentation: 15 days at 64° F (18° C) Secondary Fermentation: 2 days at 36° F (2° C)
Water Profile: Add brewing salts per John Palmer's water spreadsheet Single step infusion mash at 152°F (67° C) for 60 minutes. Mash out at 165° F (74° C). Sparge at 168° F (76° C) for no less than 30 minutes.…
Share Post