Helicious Helles
Helicious Helles
Mash in at 130° F (54° C) and hold for 10 minute protein rest. Raise temperature to 148° F (64° C) and hold for 60 minutes. Mash out at 168° F (76°C). Fly sparge at 170° F (77° C). Boil…
Zero Tolerance Homebrew Club Celebrates One Year of Gluten-Free Brewing
Zero Tolerance Homebrew Club Celebrates One Year of Gluten-Free Brewing
On January 27, 2019, the members of Zero Tolerance Gluten-Free Homebrew Club came together at Ground Breaker Brewing to mark their first anniversary. There was much to celebrate. In its inaugural year as the world’s first and only dedicated gluten-free…
March/April 2019 Zymurgy Magazine Links
March/April 2019 Zymurgy Magazine Links
For your convenience, all links mentioned in the March/April 2019 issue of Zymurgy magazine are listed below. About Zymurgy Zymurgy is the bi-monthly journal for members of the American Homebrewers Association (AHA). All issues of Zymurgy magazine through the year 2000 can be accessed…
Brut IPA Style Description 1.0
Brut IPA Style Description 1.0
Zymurgy associate editor Amahl Turczyn developed this brut IPA style description for the Commercial Calibration section of the Mar/Apr 2019 issue of Zymurgy. It has not been endorsed by the BJCP or the Brewers Association for competition purposes, but…
Fortis Exordium Strong English Ale
Fortis Exordium Strong English Ale
Mash at 156°F (69°C) for 60 minutes. Boil 90 minutes. Add molasses 10 minutes before flameout.
Oaked Wee Heavy
Oaked Wee Heavy
Use a decantation mash for a dry beer. Conduct a beta-glucan rest at 104°F (40°C). Raise to 150°F (66°C) for 45 minutes. Save clear, enzyme-rich wort after the grist settles. Heat cereal to 200°F (93°C) for 15 minutes to gelatinize—don’t…
Dad’s Red Ale
Dad’s Red Ale
Reverse step mash 30 min. at 185°F (85°C) with 20 mL Termamyl (a heat-tolerant alpha enzyme) for gelatinization. Then rest for 60–90 min. at 155°F (68.3°C) with 20 mL SebAmyl L for saccharification. Recirculate until wort is clear and passes…
The Son of Grapefruit Xtra Pale Ale
The Son of Grapefruit Xtra Pale Ale
Dissolve all fermentables in hot water and bring to a boil. Boil 60 minutes, adding hops as indicated. Ferment at 68°F (20°C).
Mika Laitinen’s Sahti
Mika Laitinen’s Sahti
Mash the malts at 140°F (60°C) for 45 minutes using 1.1 qt. water per pound of grain (2.3 L/kg). If using juniper, mix the branches or berries into the mash. Raise the temperature to 158°F (70°C), and hold 45 minutes,…
Cane Toad Weisse
Cane Toad Weisse
Adjust your mill for the average kernel size of your home-malted wheat. My wheat kernels were quite a bit smaller than those of commercial malt, and my first brew with home-malted wheat got too coarse a crush—I got a great…
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