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 149°F (65°C) for 60 minutes and fly sparge for 20 minutes with 165°F (74°C) water using the same water profile as used for the mash. Boil 60 minutes. At flameout, whirlpool through counterflow chiller for 20 minutes. Chill to…
Mash at 154°F (68°C) for 60 minutes. Recirculate for 10 minutes before collecting first runnings. Sparge until desired kettle volume is reached. Boil for a total of 120 minutes, adding first hop addition with 60 minutes remaining in the boil. Chill…
Hugs Mitts of Eugene, OR, member of Hugglebrau Good Brews Club, won a gold medal in Category #13: Brown British Beer with an English Porter during the 2021 National Homebrew Competition. Mitt's English Porter was chosen as first out of 140 entries in the category.
Mash at 154°F (68°C) for 1 hour. Estimated pre-boil volume is 9.5 gal. (36 L). Estimated wort loss (to trub, pump, etc.) is 2.25 gal. (8.5 L). Bring to boil and add 3 g kosher salt. Boil 75 minutes, adding kettle…
Mash at 152°F (67°C) for 60 minutes, targeting a mash pH of 5.2 10 minutes into the mash. Boil 60 minutes, adding the 60-minute hop addition at the start of the boil. After flameout, chill wort to 190°F (88°C) and add…
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…
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