Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash at 152° F (67° C) for 60 minutes. Vorlauf for 10 minutes to clarify wort before running off into kettle. Boil for 60 minutes adding hops at the appropriate times. Chill rapidly down to 67° F (19°…
Mash in at 152° F (67° C) and hold for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. Ferment in primary for two weeks. Start at 60° F (16° C) and let ramp slowly…
Mash grains at 153° F (67° C) for 60 minutes. Mash out at 170° F (77° C) for 15 minutes. Batch sparge to get 13.5 gallons (15.1 L) before the boil. Cool to 65° F (18° C) and…
Single step infusion mash at 152° F (67° C). Primary fermentation for 3 weeks at 65° F (18° C) in glass. Secondary fermentation for 2 weeks at room temperature.
Mash at 149° (65°) for 90 minutes. When primary fermentation is complete, pitch sour mix and oak, hold temp at 65° (18° C), and wait until desired tartness develops before bottling. Brewer's Note: "This Belgian style ale…
Boil for 15 minutes. After primary fermentation, transfer to secondary at ambient temperatures for 6-12 months. Brewer's Note: "Patience and time will pay off for this delicious, thirst quenching brew." Primary fermentation for 6 weeks at 68°…
Mash in at 131° F (55° C) and hold for 15 minutes. Raise to 140° F (60° C) and hold for 15 minutes. Raise to 145° F (63° C) and hold for one hour. Mash out at 158°…
Mash in at 151° F (66° C) and hold for 90 minutes. Mash out at 168° F (76° C) and hold 15 minutes. First runnings only; mash efficiency 50%. Boil 1 gallon of first runnings until syrupy and then…
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