Celebrated on May 6, Big Brew is an opportunity for homebrewers to gather and share their love and knowledge of brewing with family and friends.
Conduct a Hochkurz mash with rests at 144°F (62°C) for 30 minutes, 160°F (71°C) for 45 minutes, and 170°F (77°C) for 15 minutes. Use phosphoric acid to adjust mash pH to 5.3–5.4. Boil 90 minutes, adding hops as indicated. Chill the…
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Twelve to 24 hours before brew day, prepare the oleo-saccharum by mixing 150 g (5.3 oz) dextrose with the orange zest in a zip-top bag. Push as much air out of the bag as possible before sealing. Mash at…
Love 'em or hate 'em, pumpkin beer is here to stay, and the American Homebrewers Association is your guide to learn how to brew great pumpkin beer at home. Your next pumpkin-filled creation will convert even the most adamant nay-sayers…
This "single malt and single hop" beer recipe is on of the official 2023 Learn to Homebrew Day recipes.
Editor’s Note: A version of this article appeared in the Nov/Dec 2016 issue of The New Brewer. How many times have you opened your malt cabinet and rummaged through a collection of zip-top bags filled with assorted base malts and specialty…
J.B. Zorn, who currently lives in Fairfax, Virginia, does it all. He has been on active duty in the U.S. Coast Guard for over seven years, has been homebrewing for nine years and medaled in a few competitions. He’s also…
Good news, American Homebrewers Association members! We’ve made some big enhancements to our member login and portal.
Single Infusion Mash at 156° F for 45 minutes. Target 5.3 pH. Batch sparge to hit pre boil volume. Boil for 60 minutes adding boil hops with 5 minutes left. After flameout, immediately chill wort down to 150° F using…
