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 (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…
Seminar
As a former fighter pilot, commercial pilot, Beerdrinker of the Year and BJCP Vice President, Phil has difficulty keeping a job. An avid homebrewer, Phil at several times over the past few decades had thought of starting a brewery, only…
Seminar
The History of International Bitterness Units (IBU's). The development of formulations to calculate IBU's past to present, their limitations, what this means for the homebrewer and is it possible to truly predict the final IBU of a beer?
Seminar
Every homebrewer who will have their name announced as a medal-winner at this year’s National Homebrew Competition Awards Ceremony shares one thing in common – they understand the need to use world-class malt in their homebrew. Excellent homebrew comes from excellent…
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