
Tuxedo Speedo Black IPA
Mash grains at 152°F (67°C) for one hour. Ferment at 68°F (20°C) until terminal gravity is reached. Add dry hops in secondary and package after three weeks.
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Mash grains at 152°F (67°C) for one hour. Ferment at 68°F (20°C) until terminal gravity is reached. Add dry hops in secondary and package after three weeks.
Grind unmalted wheat berries in malt mill until the consistency of grits; this takes approximately four passes through. If in need of aged hops, ask your local shop if they have any "expired" hops. They are also available through online…
By John Moorhead, American Homebrewers Association February 27, 2020 [Update for July 30, 2020: Senate Bill 7369 passed the Senate Floor on July 22, 2020. House bill 9063 currently sits in the…
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Soda making is an exciting yet simple pursuit, and it makes for a great non-alcoholic beverage that you can share with friends and family of all ages.
When the Boston Wort Processors decided to find a new way to showcase all the hardware their members had been racking up in local and regional homebrew competitions, they called upon club member Ian Anderson to put together a digital trophy case.
Water Treatment Targeted the “Yellow Full” Brunwater profile, using Boston-area MWRA tap water. Mash 4.16 gallons water 1.2g CaCl 1.2g gypsum 0.4g Epsom Salt 200mg Kmeta 0.6g Brewtan B 2.1ml…
Enjoy these Homebrew Con seminars from some of the most brilliant minds in the brewing world, such as Mitch Steele, Stan Hieronymus, Dick Cantwell, Geoff Larson, and more.
By John Moorhead, American Homebrewers Association February 20, 2020 House Bill 502 (H502) would remove the requirement for "native grown product" in the production of homebrewing beer. The term "native" is…
Mash 60 minutes at 152° F (67° C), lauter, and sparge. Collect approximately 6.5 gallons (24.6 L) of wort and boil 60 minutes, adding hops and Whirlfloc per the indicated schedule. Whirlpool (or steep whirlpool hops in hot wort before…
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