Nazz Session IPA
Nazz Session IPA
Mash at 152-154°F (67-68°C) for 60 minutes.
BJCP 2015 Style Guidelines
BJCP 2015 Style Guidelines
For the first time since 2008, the Beer Judge Certification Program (BJCP) has issued an updated edition of the beer, mead and cider guidelines. From the introduction to the BJCP 2015 Style Guidelines: The 2015 BJCP Style Guidelines are a major…
How Malt Extract is Made
How Malt Extract is Made
Malt extract is quite a powerful homebrewing ingredient, especially for beginners, as it takes out some of the variables like hitting mash temperatures and volumes. While more seasoned homebrewers can use it to supplement sugars in a "big" brew or help…
Matt’s Sour Brown
Matt’s Sour Brown
Mash at a lower temperature 148-150°F (64-66°C). Souring: After the mash, bring the wort to a boil, then cool to 100°F (38°C). Inoculate using either a commercial culture of Lactobacillus or a homemade sour starter (see below) culture as describe…
Understanding Water for Homebrewing
Understanding Water for Homebrewing
Discussions about water can get complicated fast, especially if you aren't familiar with hydrology. But there are a few basics that specifically apply to the homebrewer, which can set the foundation for further exploration into the realm of brewing water. Let's take…
Sour Microbes: Yeast and Bacteria Explained
Sour Microbes: Yeast and Bacteria Explained
If you like sour beers, you’ve probably heard long, complicated yeast and bacteria names thrown around. They’re hard to spell, even harder to pronounce and can be down-right confusing to differentiate from one another. Many often refer to these bacteria and yeast…
2015 Big Brew Recipe #3: Killer Kölsch
2015 Big Brew Recipe #3: Killer Kölsch
Mash rest steps: 131°F (55°C) 10 minutes. 145°F (63°C) 45 minutes. 158°F (70°C) 20 minutes. 168°F (76°C) 10 minutes mashout. Mash out at 168°F (76°C), with pre-boil wort volume of 6.5 gallons (25 L). Bring to a rolling boil for 90…
An Introduction to Cask Conditioning Homebrew
An Introduction to Cask Conditioning Homebrew
Who says you can't have your own "Firkin Friday" at your homebrewery? We took a look at what makes beer "real ale," how to cask condition and serve your real ale and a heated debate that surrounds the real ale…
Exploring the Styles of Mead
Exploring the Styles of Mead
Mead, sometimes called honey wine, is a beverage rich with history, but often misunderstood. What is sometimes labeled an overly-strong, overly-sweet elixir for husky, horned-helmeted men, is actually a family of styles that can boast as much variation as the different beer…
Dollar to Döllnitz Gose
Dollar to Döllnitz Gose
Reserve 14 of the 16 ounces of milled, acidulated malt. Mash the remaining 2 ounces acid malt with Pilsner and Wheat malts, along with rice hulls at 149°F (65°C) and hold for 45 minutes. Add remaining acid malt and continue to…
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