Mash at 154°F (68°C) for 60 minutes. Mash out at 168°F (76°C). Boil for 90 minutes. Begin fermentation at 50°F (10°C) and raise to 60°F (16°C) over 10 days. Ferment at 60°F (16°C) for 17 days. Raise to 65°F (18°C) and ferment for 11 days. Lager for 4 weeks at 38°F (3°C). The post T-Bock … Read more

I use Zionsville city water cleared of chlorine. The water can vary, but those are details I received. I do a 1-hour mash at 152°F (67°C). Acidify mash to desired pH. I do a long boil of 2 to 4 hours. I fermented at a constant 68°F (20°C). This beer needs to sit for a … Read more

Mash in with 1.3 qt./lb. (2.7 L/kg) at 104°F (40°C), targeting a pH of 5.5, and hold for 10 minutes. Step up to 131°F (55°C) for 15 minutes, then to 146°F (63°C) for 40 minutes, and finally to 158°F (70°C) for 15 minutes. Mash out at 168°F (76°C) for 15 minutes (hat tip to Gordon … Read more

Start with 9.8 gal. (37 L) mash water and 2.7 gal. (10.2 L) sparge water to end up with 9 gal. (34 L) at the start of the boil. Boil for 3 hours down to 6.3 gal. (23.8 L). Pitch a 3 L starter made with 2 Wyeast 1056 packs. The post Polk County Stout … Read more

Mash at 148°F (64°C) for 60 minutes. Boil 60 minutes. Use a hopback for the whole cone hops. Pitch yeast at 65°F (18°C) and allow to rise to 70°F (21°C) over 5 days. Rouse the yeast and hops through the bottom of conical, and after 48 hours at 70°F (21°C) crash to 32°F (0°C), adding … Read more

Perform a 30 min. single infusion mash, followed by 30 min. recirculation using a HERMS, increasing temp to roughly 170°F (77°C) at mash out. Conduct a 90 min. boil, with the first and only hop addition taking place 60 min. before flameout. Ferment in a stainless conical. One month before brew day, crush spices with … Read more

Single step infusion mash at 152°F (67°C) for 60 minutes. Collect wort in kettle and heat to 180°F (82°C) to pasteurize. Cool wort to 110°F (43°C) and add skyr. Cover surface with plastic wrap to keep out oxygen and keep warm overnight (I use an immersion sous vide device to maintain a temperature of 110°F/43°C). … Read more

Cupuaçu is a tropical fruit from the Amazon rainforest. Its taste is like a mix of chocolate, pineapple, banana, and pear. Single infusion mash at 66°C (150°F) for 60 minutes. Target 5.3 pH mash. Mash out at 78°C (172°F) for 10 minutes. Boil for 10 minutes without hops. After flameout, lower pH to 4.5 with … Read more

Keg sour with the Lactobacillus for four days @ 85°F (29°C). The post Lichten My Hiney Lichtenhainer appeared first on American Homebrewers Association. Read More

The winning entry was a blend of seven beers. The recipe provided here is the bulk of the blend. My approach is to make several sour stock beers, age them 6 months or so, brew/ferment some fresh saison for the blending day, and then blend to balance/taste prior to adding any adjuncts. My sour stocks … Read more