This is a variation on my silver-medal-winning recipe from NHC 2021, Sticky Fingers. This year’s variation, a rose saison, is named for a dear family friend who is also a strong female scientist with some French ancestry. Treat Denver water using one Campden tablet per 20 gal (75.7 L) to remove chloramine. Strike with 1.5 … Read more
Mash with 6 gal. (22.7 L) water at 147°F (64°C) for 90 minutes. Sparge with 2.5 gal. (9.5 L) water and bring to boil for 15 minutes. Add 3 g Lactobacillus helveticus and keep at 108°F (42°C) for 48 hours. Boil 60 min. Ferment with Verdant IPA yeast at 64°F (18°C) for 3 days, and … Read more
Staggered nutrient additions. Fermented low 60s °F. I generally prefer to blend after fermentation is finished, but this was a project to use some honeys I labelled “difficult”—each had something I liked but also had at least one other character that I didn’t care for. In essence, I used them to dilute each other. The … Read more
Mash at 155°F (68°C) for 60 min. 90 min boil. Pitch with a healthy yeast starter. Ferment at 50°F (10°C) for 10 days. Perform a diacetyl rest at 68°F (20°C) for 2 days. Lager at 38°F (3°C) for 14 days. Rack to a fresh rum barrel and age to taste. The post Eis Eis Baby … Read more
Mash at 148°F (64°C) for 38 minutes and then raise to 158°F (70°C) for 30 minutes. No mash out. Boil for 90 minutes, adding DME at the start of boil (or adjust grain bill without DME) and hops as indicated. Add candi syrup 10 minutes before flameout. Chill to 65°F (18°C), oxygenate, and pitch yeast. … Read more
This mead is named after one of my favorite overheard comments when I was entering more often than I do now. Fermented upper 60s Fahrenheit. Not quite a Dwojniak (1:1 honey to water), but more like 2:3. Gravity is high enough that it is still wise to slowly introduce the yeast to the must over … Read more
Mix fresh apple juice from Louisburg Cider Mill in Louisburg Kansas, frozen concentrated apple juice, and mango juice in primary fermenter and add pectic enzyme. Allow to sit 24 hrs. Mix lactose with distilled water and warm until dissolved, add to primary. Rehydrate yeast and pitch yeast along with fresh (peeled and sliced) ginger. Ferment … Read more
The National Homebrew Competition highlights the best homemade beer, mead, and cider from around the world. Homebrewers submit their creations into various style categories and are awarded gold, silver, and bronze medals. Browse through the 2022 National Homebrew Competition gold medal-winning homebrew recipes. These are among the best homebrew recipes in the world! Find out … Read more
Primary: Follow directions for hydrating yeast with GO-Ferm PE. Mix honey and water to desired SG (1.090). Pitch yeast when temperature reaches target, within 10°F (6°C) of must. Fermaid-O was divided into 3 doses at 24, 48, and 72 hours. Skip last dose if 1/3 sugar break has been reached. Aerate must before adding nutrients. … Read more
The apple juice was from our Minnesota Home Brewers Association club buy and was a mix of Haralson, Honeycrisp, and Sweet Tango. I fermented, added oak, back sweetened to 1.010 (to taste), added Dual Fine to clear, and packaged. The post Matthew’s Cyser appeared first on American Homebrewers Association. Read More