Empowering Dry Yeast with Simple Rehydration
American Malt Liquor (Olde English Clone)
American Malt Liquor (Olde English Clone)
A step infusion mash is employed to mash the grains. Add 10 quarts (9.5L) of 130°F (54.5°C) water to the crushed grain and flaked corn, stir, stabilize and hold the temperature at 122°F (50°C) for 30 minutes. Add 5…
Cold Steeping: Getting the Most Out of Dark Grains
Cold Steeping: Getting the Most Out of Dark Grains
Brewing with dark specialty grains is essential to develop roasty flavors and aromas and achieve various colors, but working with dark grains can also result in unfavorable harsh flavors. Sometimes confused with hop bitterness, the burnt and acrid components derived…
Dry Nutmeg Mead
Dry Nutmeg Mead
Download the official Mead Day 2014 mead recipe for complete instructions for making this dry nutmeg metheglin.
New Hop Varieties and Developments
New Hop Varieties and Developments
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.…
Brut Beer: A True Champagne Among Beers
Brut Beer: A True Champagne Among Beers
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…
Bosmo’s Imperial Cream Ale
Bosmo’s Imperial Cream Ale
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…
Rob’s Gas Fired RIMS System
Rob’s Gas Fired RIMS System
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…
Black is Back
Black is Back
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…
What’s the Big Idea on Small Batch Brewing?
What’s the Big Idea on Small Batch Brewing?
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…
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