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Single infusion mash at 149°F (65°C) for 60 minutes. Mash out for 10 minutes at 168°F (76°C). Lauter and then boil for 120 minutes. Add whirlpool hops post-boil and allow 20 minutes of contact time at 180°F (82°C).

Transfer chilled wort to fermenter at 60°F (16°C) and pitch yeast cold. Slowly raise fermentation temperature to 69°F (21°C) over 5 days and hold at 69°F (21°C) until fermentation is complete.

Add dry hops to fermenter when beer is just a few points from final gravity. Dry hop for 5 days. Rack to keg and cold crash when fermentation is complete. Force carbonate to 2.5 vol. (5 g/L) CO2.

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Heat 6 gal. (22.7 L) strike water to 163°F (73°C) and mash in grains for a mash thickness of 1.33 qt./lb. (2.8 L/kg). Mash for 60 minutes at 150°F (66°C) and then 5 minutes at 158°F (70°C).

Boil 90 minutes, adding hops as indicated. Chill wort and pitch yeast. Ferment at 68°F (20°C) until specific gravity reaches indicated final gravity.

Thin mango syrup in about ½ cup (120 mL) of water and add to keg when packaging. If bottling, consider sugar content of syrup when calculating priming sugar addition.

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Mash at 150°F (66°C) 60 minutes, then mash out at 169°F (76°C) for 10 minutes. Fly sparge, dissolve brown sugar in wort, and boil 120 minutes, adding hops and yeast nutrient as indicated.

Chill to 50°F (10°C), oxygenate with stone for 90 seconds, and pitch yeast. Oxygenate again 24 hours after pitching yeast. Ferment 10 days and then allow temperature to rise to 65°F (18°C) for diacetyl rest.

Cool to 38°F (3°C) and lager for 2 months. Move to clear plastic carboys, partially freeze 40–50% of total volume, and siphon off beer. Keg, carbonate, and age for 1 year.

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Co-brewed by DOZE homebrew club. Recipe provided by Robbie Proctor.

Single infusion mash at 148°F (64°C) for 60 minutes, targeting 5.3 pH. Lauter then boil for 120 minutes, adding hops at prescribed times.

During the boil, make invert sugar by combining 1.5 lb. cane sugar, 1.5 pint (0.7 L) water and 1 tsp. 88% lactic acid. Bring mixture to a boil, raise temperature to 240°F (116°C), and hold for 90 minutes. Allow to cool.

Add Whirfloc and invert sugar to boil kettle 10 minutes prior to flameout. After flameout, chill immediately to 65°F (18°C) and pitch yeast.

Ferment at 66°F (19°C). On day 3, allow temperature to free rise to 68°F (20°C). and then slowly raise to 72°F (22°C) over a few days. Cold crash when fully attenuated and specific gravity stabilizes at 1.020. Transfer to keg and cold condition for two weeks. Force carbonate to 2.5 vol. (5 g/L) CO2.

The post Granny’s Tipple English Barleywine appeared first on American Homebrewers Association.

Mash 75 minutes at 150°F (66°C). Collect runoff, dissolve table sugar into wort, and boil 90 minutes, adding hops as indicated.

Chill wort to 66°F (19°C), pitch yeast, and ferment to completion, allowing temperature to rise to 72°F (22°C) by the end of fermentation.

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Target a mash pH of 5.3. Mash in at 133°F (56°C), hold 20 minutes, and then raise mash to 147°F (64°C) and hold 60 minutes. Mash out at 168°F (76°C) and hold 10 minutes. Lauter, then boil for 75 minutes, adding hops, Fermax, and Whirlfloc as indicated.

Chill to 78°F (26°C) and pitch starter of Wyeast 3724. Raise temperature to 94°F (34°C) over 5 days and hold at 94°F (34°C) for 3 days. On day 9, cool to 72°F (22°C) and pitch starter of Saisonstein on day 10. By day 17, gravity should settle at 1.006. Cool by 9°F (5°C) per day to 36°F (2°C). Force carbonate to 2.5 vol. (5 g/L) CO2.

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Mash at 131°F (55°C) for 20 minutes and then 152°F (67°C) for 60 minutes. Boil 60 minutes, adding hops and spices as indicated. Begin fermentation at 65°F (18°C) and hold for 48 hours. After 48 hours, let temperature free rise to as warm as it wants to go. Bottle condition, aiming for 2.9 vol. (5.8 g/L) CO2.

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Mash at 148°F (64°C) for 60 minutes and slowly raise to mashout temperature of 169°F (76°C). Fly sparge, collect runoff, and boil 90 minutes (or until you’re happy with the gravity), adding the first and only hop addition at the 60-minute mark. When 15 minutes remain in the boil, add table sugar and Candi Syrup. Add Whirlfloc and yeast nutrient with 10 minutes remaining.

Chill wort to 66°F (19°C) and pitch active yeast starter. Ferment at 67°F (19°C) and raise temperature to 73°F (23°C) as fermentation begins to subside. After full attenuation, cold crash and add gelatin. Transfer to kegs and force carbonate to 2.75–3 vol. (5.5–6 g/L) CO2. This beer ages nicely, and it is great to bottle or can and enjoy as it matures.

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This recipe has changed and evolved over the last 5 years, as the beer is in a 15-gallon solera barrel. Usually, I pull 5 gallons and top up with fresh beer every 4 months. A beer from this same barrel won gold in the American Wild Ale category at the 2018 NHC.

This recipe is closest to the more recent additions over the last year. I have increased the IBUs to try and arrest some of the lactic acid production. The bottles that were submitted to the competition this year were several years old.

Step mash from 130°F (54°C) to 158°F (70°C) over the course of 90–120 minutes. Sparge and then boil 2 hours. Chill and ferment with T-58 for 2 weeks in the low to mid 70s °F (low 20s °C).

Transfer to solera barrel and age 3–6 months. Add Brettanomyces to barrel a couple of times per year when transferring beer.

Carbonate high, 3–4 vol. (6–8 g/L) CO2 and age another 2–3 months at cellar temperature, evaluating for tetrahydropyridines (THP), if any. Bottle and age another 2 years for Brett/hop development reminiscent of gueuze.

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The Mivino Pinot Grigio juice concentrate in this recipe comes from a kit that yields 3 gal. (11.4 L) of wine when diluted 50:50 with water. The kit includes 1.5 gal. (5.7 L juice). This recipe uses half of that (0.75 gal., 2.8 L) for a 3 gal. (11.4 L) batch of beer.

Mash malt at 152°F (67°C) for 45 minutes using a thickness of 1.25 qt./lb. (2.6 L/kg), or about 8.13 qt. (7.7 L) of mash water. Vorlauf, lauter, and sparge with 7.12 qt. (6.7 L) sparge water. Pre-boil volume should be approximately 3 gal. (11.4 L).

Boil 60 minutes, adding hops as indicated. Post-boil volume will be approximately 2.25 gal. (8.5 L). Chill to 65°F (18°C), then add the grape juice concentrate to bring total fermenter volume to 3 gal. (11.4 L).

Microwave 4 oz. (118 mL) bottled water for 15 seconds to warm it to 100°F (38°C), then add yeast and Go-Ferm. Allow 30 minutes to rehydrate and pitch to wort. Oxygenate at 2 liters/minute for 30 seconds. Ferment at 65°F (18°C) for 17 days then transfer to a Corny keg. Chill to 40°F (4°C) and force carbonate to 2.5 vol. (5 g/L) of CO2.

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