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 155°F (68°C) until saccharification is complete, as indicated by an iodine test, approximately 60 minutes. Lauter, collect approximately 7 gal. (26.5 L) of wort, and boil 60 minutes, adding sugars and hops as indicated. Chill to 68°F (20°C) and…
Mash at 158°F (70°C) for 30 minutes. Recirculate mash for 10 minutes before collecting first runnings. Sparge until desired kettle volume is reached and boil 90 minutes total, adding first hop addition with 60 minutes remaining in boil. Chill to 67°F…
Prepare a 1.5 L yeast starter about 2 days prior to pitching yeast. If you’re not looking to win any competitions, feel free to skip the step mash. It’s a lot of extra work for a fairly minimal gain. But if…
Mash at 152°F (67°C) for 60 minutes (don’t forget the rice hulls!), targeting a pH of 5.3. Lauter and then boil 90 minutes, adding kettle hops as indicated. After flameout, chill to 175°F (79°C), add…
Single infusion mash at 152°F (67°C) for 60 minutes, targeting a mash pH of 5.3. Mash out at 168°F (76°C) for 10 minutes, then collect wort. Boil 60 minutes, adding hops and additional items as indicated. Chill to 50°F (10°C) and…
Mash and recirculate 60 minutes at 149°F (62°C) with a mash thickness of 1.5 qt./lb. (3.1 L/kg). Sparge for an hour, add first wort hops, and boil 90 minutes. Cool to fermentation temperature of 55°F (13°C), add oxygen with diffusion stone,…
Conduct a Hochkurz mash with rests at 144°F (62°C) for 30 minutes, 160°F (71°C) for 45 minutes, and 170°F (77°C) for 15 minutes. Use phosphoric acid to adjust mash pH to 5.3–5.4. Boil 90 minutes, adding hops as indicated. Chill the…
Mash at 152°F (67°C) for 60 minutes with half of the total water (approx. 4.8 gal. or 18.2 L). Target a mash pH of 5.3. Run off mash, then batch sparge with second half of water (approx. 4.8 gal. or…
Prepare 5 gal. (18.9 L) brewing water and bring to boil. Boil 60 minutes, adding rice solids and half of malt extract at the start of the boil. Add 0.75 oz. (21 g) Saaz at 45 minutes. At 15 minutes,…
Seminar
Koji mold is used to make a wide range of fermented products in Asia, including alcoholic beverages like sake. Koji produces amylase enzymes that break down starches in grains to produce fermentable sugars. White koji is a distinct variety that…
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