Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash grains at 152°F (66°C) for 90 minutes. Sparge with 168°F (75.5°C) water. Add sugars, bring to boil, boil for 90 minutes adding hops as indicated. Add Irish moss at last 15 minutes of boil. Add spices at last 10…
Henry Neilson, an engineering grad student with a knack for DIY projects and an enthusiasm to get others homebrewing, shared his custom grain mill with us. Check it! Inspiration After brewing all-grain batches for quite some time, it was frustrating to buy…
Decoction mash with rests at 104°F (40°C), 126°F (52°C), 144°F (62°C), 155°F (68°C), 162°F (72°C). Step by pulling 25% of mash, boiling for 10 minutes, and remixing with main mash to hit step temperatures. Mash out at 172°F (78°C).…
Make a 1.5 L yeast starter with White Labs WLP530 Abbey Ale using a stir plate. Saccharification Rest: 60 minutes at 152°F (67°C). Batch sparged with 180°F (82°C). Collect 9 gallons of 1.092 runnings including 2 lbs of…
by Popy Fouch From the editor: In 2014, the American Homebrewers Association Governing Committee formed the Diversity Subcomittee with the purpose of exploring ways to bring homebrewing to a wider audience. Florida-based homebrewer, Florencia "Popy" Fouch, volunteered after hearing about the subcommittee's formation…
Oregon-based Deschutes Brewery knows a thing or two about brewing a great stout. Their flagship stout, Obsidian Stout, has earned medals in past years of the Great American Beer Festival® along with…
Mash in with a single infusion at 150°F (66°C) and hold for 60 minutes. No mash out.
Before you start cutting into that sanke keg to create a mash tun, we need to talk about an issue that is negatively affecting breweries across the country: keg repatriation—more specifically the lack thereof. The Problem Many breweries package and distribute their beers…
Mash grains at 152°F (67°C) for 45 minutes. Ferment at 68°F (20°C).
Originally published in the March/April 2015 issue of Zymurgy magazine. [Editor's Note: The following is an excerpt from Malt: A Practical Guide from Field to Brewhouse by John Mallett, published by Brewers Publications in 2014.] Like stock creates the base of every…
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