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Mash in at 113°F (45°C) for a 20-minute ferulic acid rest. Raise to 156°F (69°C) and hold for 60 minutes. Bring full wort volume to a boil; boil 60 minutes. Chill to 68°F (20°C) and aerate. Decant and pitch 68°F…
Mash 60 minutes at 156°F (68.9°C). Boil 60 minutes. Ferment 28 days at 65°F (18.3°C).
Mash 45 minutes at 149°F (65°C), then 60 minutes at 158°F (70°C). Boil 60 minutes. Ferment 14 days at 64°F (17.8°C).
Target a relatively high mash temperature so that the beer finishes near 4°P (1.016). I recommend 155–160°F (68.3–71.1°C). Add the gruit blend 5 minutes before flameout, or steep after flameout for 15 minutes, agitating every 3–5 minutes (I prefer…
Mash grains in 3 gal. (11.4 L) filtered water for 60 minutes at 152°F (66.7°C). Fly sparge with 5 gal. (18.9 L) water at 170°F (76.7°C) and collect 6 gal. (22.7 L) wort. Stir in and dissolve turbinado sugar and…
By Duncan Bryant, American Homebrewers Association Don Chapman and Aaron Heaton were two Colorado homebrewers with an affinity for classic European beer styles—specifically those from Germany—and this passion lead to the opening of Grimm Brothers Brewhouse in…
The American Homebrewers Association (AHA) and the Brewers Association (BA) hosted the first Homebrew on the Hill event in our nation's capital on September 27, 2018.
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