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Protein rest is at 130 °F for 25 minutes. Conversion rest is at 151 °F for 25 minutes, 153 °F for 15 minutes, and 157 °F for 20 minutes. Sparge with 170 °F water to collect 13.5 gallons wort.…
Steep grains in 1 gallon (3.8 L) of water at 150F (66 C) for 30 minutes, raise temperature to 170F (77 C) then strain and sparge with 1/2 gallon (1.9 L) of hot water. Add an additional gallon (3.8 L)…
Mark Cherney's pumpkin spiced saison earned a gold medal in the 2009 National Homebrew Competition.
By Drew Beechum With but a little twist I think we can fit the classic anthem of “Yo ho! Yo ho! A pirate’s life for me” to the typical modern homebrewer. Admit it, you carry a little of that piratical “damn…
Congratulations to this year's Great American Beer Festival's Pro-Am Competition sponsored by Briess Malt & Ingredients Co. and HopUnion.
For this week's Pimp My System we hit the road and check out Chris Bowen's mobile Arctic Brewery.
Hear Ye! Hear Ye! Hast thou desirest a brewing process of ease? Doth thou wishest to craft beer like those of the long-forgotten past? Aye! Methinks thou should explore this weeks Pimp My System aptly named
Shiny? Check. Switches? Check. Lights? Check. Automated single-tier brewing system? Check out this week's Pimp My System courtesy of Andy Kiehl and Rob Enzweiler.
Treat water with 5.5 g calcium chloride. Use a single infusion mash at 148° F (64° C) for 60 minutes. Primary fermentation for 3 weeks at 52° F (11° C). Diacetyl rest for 48 hours at…
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