American Homebrewers Association and Zymurgy Magazine Celebrate 39 Years!
The Homebrewer’s Table: Lamb Meatballs with Mint Yogurt Sauce and California Common
The Homebrewer’s Table: Lamb Meatballs with Mint Yogurt Sauce and California Common
Lamb and mint are a classic pairing, and despite my best efforts, I haven’t been able to find a historic reason for why these two are irresistible side by side. Either way, this fresh herb and full-flavored meat have been…
2 Ways to Make Ginger Extract for Brewing
2 Ways to Make Ginger Extract for Brewing
Written By Kyle McQuillen and Craig Reavill, R&D Chemists at Treatt There are a number of ways to extract flavors from natural ingredients; the most practical for homebrewers are: Boiling: simmering with sugar to make a sugar syrup extract Hot…
AHA to Host Second Annual Capitol Hill Staff Homebrew Competition
AHA to Host Second Annual Capitol Hill Staff Homebrew Competition
On December 3, 2017, the American Homebrewers Association (AHA) and the Brewers Association (BA) will hold the second annual Capitol Hill Staff Homebrew Competition, bringing together Republicans, Democrats, and other staffers in a friendly competition. When asked about the…
Weekday Bock (Malt Extract)
Weekday Bock (Malt Extract)
Place crushed grains in 2 gal. (7.6 L) of 150° F (68° C) water and let steep for 30 minutes. Then strain, rinse with 3 qt. (3 L) hot water, and discard the crushed grains, reserving the approximately 2.5…
Weekday Bock (All-Grain)
Weekday Bock (All-Grain)
A step infusion mash is employed to mash the grains. Add 11 qt. (10.5 L) of 140° F (60° C) water to the crushed grain, stir, stabilize, and hold the temperature at 132° F (53° C) for 30 minutes.…
Psychedelic Weisse (Berliner Weisse with Dragon Fruit and Guava)
Psychedelic Weisse (Berliner Weisse with Dragon Fruit and Guava)
Make 0.5 to 1 quart (0.5 to 1 L) lacto starter 24 hours before mash-in. Mash grains with 10 liters (10.6 qt.) of water. Hold at 55° C (131° F) for 10 minutes, 66° C (150° F) for 60 minutes, and mash…
American IPA con Pomelo Rosado (Pink Grapefruit American IPA)
American IPA con Pomelo Rosado (Pink Grapefruit American IPA)
Mash in at a rate of 3 liters water per kilogram of grain (1.4 qt./lb.) at 66° C (150° F) for 90 minutes and adjust pH to 5.3 if necessary. Mash out at 75° C (167° F) for 10…
Barley Phillip Irish Red
Barley Phillip Irish Red
Mash malts at 148° F (65° C) and allow to rest one hour. Apply heat or boiling water to increase temperature to 168° F (76° C) over 20 minutes. Hold at 168° F (76° C) for another 10 minutes to…
SLF Pale Ale
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