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Originally published in the January/February 2014 issue of Zymurgy magazine. Late last spring and into summer, nearly 50 breweries and brewpubs across the country served beers with names like Iron Horse IPA, The Cure, and, most often, Ales for ALS.…
Utilizing the methods of 17th century Benedictine monk Dom Pérignon, delicious bubbly homebrew can be created as a substitute for the champagne typically enjoyed when ringing in the new year. Known as brut beers, the developing style is marked by high…
Use a step mash with time +15-minute steps starting at 121°F (49°C) for 30 minutes, 145°F (63°C) for 45 minutes, and 158°F (70°C) for 60 minutes. Mash out at 168°F (76°C) and sparge with 166°F (74°C). Collect enough…
Inspiration I've been involved with brewing since 2006, but I came into the homebrewing side of things just three years ago. With my TIG welding and machinery building experience, I had been helping with equipment fabrication and system improvements at a…
A step infusion mash is employed to mash the grains. Add 13 quarts (12.3 liters) of 140°F (60°C) water to the crushed grain, stir, stabilize and hold the temperature at 132°F (56°C) for 30 minutes. Add 6.5 quarts…
There are plenty of reasons to brew batches by the gallon—the ingredients and required equipment are inexpensive, minimal space is needed to brew, ferment and store supplies and the risk isn't enough to stop you from brewing that Brussels sprout…
Mill the grains and dough-in, targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 151°F (66°C). Hold the mash at 151°F (66°C) until enzymatic conversion is…
In colonial times, a"flip" was concocted to quench thirst, feed hunger, dull pain and make the hardships of life a bit more bearable.
Mash grains at 153°F (67°C) for 60 minutes. Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate starter. Ferment at 66°F (19°C). When finished, carbonate the beer from 2 to 2.5 volumes.
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