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 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,…
Mash 75 minutes at 150°F (66°C). Collect runoff, dissolve table sugar into wort, and boil 90 minutes, adding hops as indicated. Chill wort to 66°F (19°C), pitch yeast, and ferment to completion, allowing temperature to rise to 72°F (22°C) by the…
Co-brewed by DOZE homebrew club. Recipe provided by Robbie Proctor. Single infusion mash at 148°F (64°C) for 60 minutes, targeting 5.3 pH. Lauter then boil for 120 minutes, adding hops at prescribed times. During the boil, make invert sugar by combining 1.5…
Mash at 150°F (66°C) 60 minutes, then mash out at 169°F (76°C) for 10 minutes. Fly sparge, dissolve brown sugar in wort, and boil 120 minutes, adding hops and yeast nutrient as indicated. Chill to 50°F (10°C), oxygenate with stone for…
Single infusion mash at 149°F (65°C) for 60 minutes. Mash out for 10 minutes at 168°F (76°C). Lauter and then boil for 120 minutes. Add whirlpool hops post-boil and allow 20 minutes of contact time at 180°F (82°C). Transfer chilled wort…
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