The Cane Island Alers (CIA) is a homebrew club located in the town of Katy, Texas, a suburb that sits just shy of 30 miles (48 km) west of Houston. The club was established in 2003 and…
Specific step-by-step directions are not provided with this recipe, but the same general steps highlighted in Brewing with Specialty Grains can be used. Steep the grains in 1-3 gallons of 150°-170°F (65.6°-76.7°C) water for 30 minutes and remove. Stir…
How do you think Benjamin Franklin came up with the brilliant idea to fly a key-bearing kite in the middle of a lightening storm? Well, we don't know for sure, but we suspect delicious colonial ale had something to do with it!
Mill the grains and dough-in, targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 151°F (66°C). Hold the mash at 151°F (66°C) until enzymatic conversion is…
Shrouded in myth and legend, Gambrinus has become the personification of beer for brewers and beer lovers across the world.
The American Homebrewers Association is working with a group of homebrewers in Alabama to legalize homebrewing in the state. House Bill 354 is scheduled for a vote before the full House on Tuesday, April 3.
There are plenty of reasons to brew batches by the gallon—the ingredients and required equipment are inexpensive, minimal space is needed to brew, ferment and store supplies and the risk isn't enough to stop you from brewing that Brussels sprout…
Bring 3 gallons of water to 150°-170°F (65.6°-76.7°C). Steep the crystal malt for 30 minutes. Remove the specialty grains and add half (4 lb, 1.8 kg) of the liquid malt extract to the pot and stir until dissolved. Bring to…
This holiday season while you’re watching grandma make her Christmas pudding or strategically removing chunks of your kid’s gingerbread house, think about which spices would work best in your next winter specialty spiced beer, also called Christmas beer. If you're ready…
After collecting the second runnings of wort, don't boil. Simply cool the wort down to 45°F (113°F) and pitch around 4 oz (113 g) of Pilsner malt. Let it ferment for 5 days at that temperature. Then chill it and…
Mix honey in fermenter with enough hot water to liquify. Top off to 5 gal. (18.9 L) with cold water. Mix well and take a gravity measurement. Sprinkle dry yeast on must, seal the container, and attach an airlock. Place…
