Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Many homebrewers are firm believers that most beer styles are always "in season," but when the mercury starts to live above 80°F we tend to gravitate towards refreshing, low-alcohol homebrew. Here are five recipes that you can brew today and have…
Treat water with 1 g baking soda, 5 g calcium chloride, 4 g Epsom salts, 4 g gypsum and 4 g calcium carbonate. Single infusion mash at 149° F (65° C) for 90 minutes. Ferment 10 days at…
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…
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