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Mash 60 minutes at 152° F (67° C), lauter, and sparge. Collect approximately 6.5 gallons …More
June 18-20, Nashville, TN Join us in “Mashville” for three days of camaraderie, education, and homebrew …More
The March/April 2020 issue of Zymurgy magazine is now available online! This issue’s includes the following …More
For your convenience, all links mentioned in the March/April 2020 issue of Zymurgy magazine are listed …More
The original brewing record is rather concise. It is “an instruction to brew 16 barrels …More
Start with a base of standard, traditional mead made from Michigan wildflower honey using US-05 …More
Mash at 156°F (69°C) for 60 minutes. Aim for a mash pH of 5.5 (use …More
Twelve to 24 hours before brew day, prepare the oleo-saccharum by mixing 150 g (5.3 …More
Mill the malt and dough in, targeting a mash thickness of around 1.5 qt./lb., a …More
Mash malts with 8 chopped doughnuts at 152°F (67°C) for one hour, adjusting mash pH …More
Mash at 154°F (68°C) for 60 minutes and batch or fly sparge to collect 7.4 …More
Brewing this should be straightforward, except for the precautions necessary for using wheat and oats—consider …More
Reserve 10% of the unmalted grains apart and mash the remaining grain. You may run …More
Steep specialty grains in a large muslin bag in 1.25 gal. (4.7 L) at 154°F …More
Mash at 147°F (64°C) for 60 minutes. Lauter, sparge, and collect wort. Boil for 60 …More