Kristen England Even-Speed Mead method (http://www.ahaconference.org/wp-content/uploads/presentations/2008/KrisEngland_NHC.pdf) * Day 0: 4.5 g Fermaid K, 2g DAP, Rehydrate …More
Homebrew Beer Recipes
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- 4 Gallons (15.14 L)
“Re-hydrated 71B-1122 yeast with Go-ferm, pitched into must after being properly mixed and oxygenated. Staggered …More
Blend honey into water using stir stick, add ginger and nutrients. Rehydrate yeast and pitch. …More
10.0 gal (37.85 L) fresh Bartlett pear cider sulfited to 50 ppm SO2 Malic acid to …More
“Juice was unpasteurized and had a pH of 3.5, stock solution of sodium metabisulfite added …More
A step infusion mash is employed to mash the grains. Add 10 quarts (9.5 liters) …More
Mash at 149° F (65° C) for 90 minutes or until conversion is complete. Add all …More
Mash grains at 104°F (40°C) for 90 minutes. Raise temperature to 140°F (60°C) and hold …More
See additional ingredient information below. Step infusion mash starting at 95°F (35°C). Dough in for 15 …More
Strike with 4.25 gallons to rest for 60 minutes at 150°F (65°C ).
Mash grains at 154°F (68°C) for 60 minutes. Batch sparge at 168°F (76°C). Bring to a rolling …More
Mash crushed grains in 4.5 gallons of water at 153° F (67° C) for 90 …More