Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash at 152°F (67°C) for 60 minutes and then heat to 168°F (76°C) and hold 10 minutes. Boil 60 minutes. After flameout, whirlpool 5 minutes. Chill to 70°F (21°C) or cooler and pitch yeast. Ferment at 67°F (19°C) for 3 days,…
Turbid mash with rests at 113°F (45°C) for 10 minutes, 136°F (58°C) for 5 minutes, 149°F (65°C) for 35 minutes, 162°F (72°C) for 20 minutes, and 170°F (77°C) for 10 minutes. Use hot water infusions to reach the first two…
First, source a fresh or full rye whiskey barrel. I was able to get a 15-gallon (57-liter) barrel from a local distiller and arrived just as they were emptying it. This batch is based on half of what was needed…
Mash at 144°F (62°C) for 15 minutes and then raise to 152°F (67°C) over the course of 15 minutes. Rest at 152°F (67°C) for 30 minutes. No mash out. Boil 90 minutes, adding hops as indicated. Chill to 50°F (10°C), oxygenate…
Mash at 151°F (66°C) for 60 minutes. Mash out at 170°F (77°C) for 10 minutes. Boil 90 minutes, adding hops as indicated and adding 3 fresh serrano chilis, sliced in half lengthwise, 5 minutes before end of boil. Rapidly chill wort…
The Mivino Pinot Grigio juice concentrate in this recipe comes from a kit that yields 3 gal. (11.4 L) of wine when diluted 50:50 with water. The kit includes 1.5 gal. (5.7 L juice). This recipe uses half of that…
This recipe has changed and evolved over the last 5 years, as the beer is in a 15-gallon solera barrel. Usually, I pull 5 gallons and top up with fresh beer every 4 months. A beer from this same barrel…
Mash at 148°F (64°C) for 60 minutes and slowly raise to mashout temperature of 169°F (76°C). Fly sparge, collect runoff, and boil 90 minutes (or until you’re happy with the gravity), adding the first and only hop addition at the…
Mash at 131°F (55°C) for 20 minutes and then 152°F (67°C) for 60 minutes. Boil 60 minutes, adding hops and spices as indicated. Begin fermentation at 65°F (18°C) and hold for 48 hours. After 48 hours, let temperature free rise…
Target a mash pH of 5.3. Mash in at 133°F (56°C), hold 20 minutes, and then raise mash to 147°F (64°C) and hold 60 minutes. Mash out at 168°F (76°C) and hold 10 minutes. Lauter, then boil for 75 minutes,…
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