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Use a step mash with time +15-minute steps starting at 121°F (49°C) for 30 minutes, 145°F (63°C) for 45 minutes, and 158°F (70°C) for 60 minutes. Mash out at 168°F (76°C) and sparge with 166°F (74°C). Collect enough…
Inspiration I've been involved with brewing since 2006, but I came into the homebrewing side of things just three years ago. With my TIG welding and machinery building experience, I had been helping with equipment fabrication and system improvements at a…
A step infusion mash is employed to mash the grains. Add 13 quarts (12.3 liters) of 140°F (60°C) water to the crushed grain, stir, stabilize and hold the temperature at 132°F (56°C) for 30 minutes. Add 6.5 quarts…
There are plenty of reasons to brew batches by the gallon—the ingredients and required equipment are inexpensive, minimal space is needed to brew, ferment and store supplies and the risk isn't enough to stop you from brewing that Brussels sprout…
Mill the grains and dough-in, targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 151°F (66°C). Hold the mash at 151°F (66°C) until enzymatic conversion is…
In colonial times, a"flip" was concocted to quench thirst, feed hunger, dull pain and make the hardships of life a bit more bearable.
Mash grains at 153°F (67°C) for 60 minutes. Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate starter. Ferment at 66°F (19°C). When finished, carbonate the beer from 2 to 2.5 volumes.
Mash grains at 150°F (66°C). Use 15 grams of properly rehydrated dry yeast, 3 liquid yeast packages, or make an appropriate starter. Ferment at 67°F (19°C), slowly raising the temperature to 70°F (21°C) as the fermentation begins to slow.…
Specific step-by-step directions are not provided with this recipe, but the same general steps highlighted in Brewing with Specialty Grains can be used. Steep the grains in 1-3 gallons of 150°-170°F (65.6°-76.7°C) water for 30 minutes and remove. Stir…
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