Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Water was 75% RO, 25% Plainfield Twp. tap water. Used a modified Hochkurz decoction mash. Rest 60 minutes at 146° F (63° C), pulled 10 quarts thick decoction, added to bowl inside of pressure cooker, heated to 15 psi…
Use half RO water and half tap water. Treatw ith 0.5 tsp calcium chloride prior to mash and adjust sparge water pH with phosphoric acid. "I use a Hockhurz-style double decoction for this one and adjust color if…
Perform a single infusion mash at 154° F (68° C) for 60 minutes. Primary fermentation for 30 days at 50° F (10° C).
Ferment at 60° F (16° C). Cold condition four weeks.
Use brewing water with 63 ppm calcium, 0 ppm magnesium, 15 ppm sodium, 77 ppm sulfate, 64 ppm chloride, 7 ppm bicarbonate, a residual alkalinity of -39 and a hardness of 159. Mash pH at room temp should…
Mash at 152° F (67° C) for 60 minutes. Primary fermentation for 14 days at 68° F (20° C). Secondary fermentation for 14 days at 68° F (20° C). Forced CO2 to carbonate (2.3 vol).
Single step infusion mash at 155° F (68° C). Mash out at 168° F (76° C) for 25 minutes and commence sparge. Primary fermentation for 4 days at 67° F (19° C). Secondary fermentation for 10…
Treat brewing water with 3 g calcium chlrodie and 1 g gypsum. Mash at 145° F (63° C) for 30 minutes. Raise to 158° F (70° C) and hold for 40 minutes. Sparge at 170° F (77° C)…
“Water is carbon filtered and treated with 5.2 pH stabilizer and a bit of Campden to protect against seasonal chloramine in the municipal water supply.” Mash in at 154° F (68° C) and hold for 45 minutes. Mash…
Mash grains at 152° F (67° C) for 75 minutes. Primary Fermentation for 2 weeks at 50° F (10° C). Secondary Fermentation for 4 weeks at 50° F (10° C). Tertiary fermentation for 575 days…
Share Post