Stout Trousers
Stout Trousers
Mash the grains at 154° F (68° C) for 1 hour. Do not use soft water for this brew. Add calcium if you are using reverse osmosis or spring water. Acidify the strike water to a pH of 4.8. This…
Take the Luck out of Clear Beer with Irish Moss
Take the Luck out of Clear Beer with Irish Moss
The crystal clear lagers and finely-filtered commercial beers in television advertisements create the impression that quality is reliant on the clarity of a brew. In certain cases this is very true. For some, simply seeing a foggy pale ale or…
Amanda’s DIY Gin Bucket Jockey Box
Amanda’s DIY Gin Bucket Jockey Box
This DIY homebrew project was submitted by AHA member Amanda Kertz. Serving your handcrafted beer to copious amounts of people is arguably the best part of homebrewing. My homebrew club (Kansas City Bier Meisters) has a…
5 Benefits of Brew in a Bag (BIAB)
5 Benefits of Brew in a Bag (BIAB)
Brew in a bag (BIAB) continues to grow in popularity as a cheaper and simplified way to pursue all-grain brewing. Here are five benefits of BIAB when moving to the mash. 1. Minimal Investment Jumping into all-grain brewing can be daunting, not…
Sweet Mischief Vienna-Mild
Sweet Mischief Vienna-Mild
A step infusion mash is employed to mash the grains. Add 8 quarts (7.6 liters) of 140°F (60°C) water to the crushed grain, stir, stabilize and hold the temperature at 132°F (53°C) for 30 minutes. Add 4 quarts (3.8…
“Thank’s Curt” Blackberry Baltic Porter
“Thank’s Curt” Blackberry Baltic Porter
Have you ever found yourself in the situation where you can't decide whether to enjoy a Baltic porter or fruit mead first? National Homebrew Competition 2009 Ninkasi Award-Winner Gordon Strong has the answer: blend the two to create a mead-porter hybrid!
In the 2009 National Homebrew Competition, Strong took gold in Category 20: Fruit Beer, with his blackberry Baltic porter he dubbed "Thanks, Curt." In order to achieve the blackberry profile, Strong blended in a sweet black berry melomel, courtesy of his friend and 2005 Meadmaker of the Year Curt Stock, prior to serving. As the judges noted, the result was a fascinating balance of malt and hops with the acidity and sweetness of the blackberry melomel.
If you are thinking of brewing this recipe, get the blackberry melomel going a few months ahead of time, or better yet team up with a friend who already has one fermenting!
6 Dessert & Beer Pairings Perfect for Valentine’s Day
6 Dessert & Beer Pairings Perfect for Valentine’s Day
Valentine's Day is up in the ranks of holidays that result in an overload of sweets, particularly chocolate. This year, forgo the usual bottles of wine and Champagne and break out some of your tastiest homebrew to pair with dessert…
Düsseldorf Altbier
Düsseldorf Altbier
Steep the grains in 2 gallons (7.6 L) of cool water. Heat the water to 170°F (77°C), then strain the grains. Stir in malt extract and add enough water to bring the volume up to 3 gallons (11.4…
Calling All Kansas Homebrewers!
Calling All Kansas Homebrewers!
Dear AHA, Brewers Association and Support Your Local Brewery Members, Existing Kansas law does not allow for homebrew to be served outside the home for events like homebrew club meetings and homebrew competitions. The American Homebrewers Association is supporting an effort by…
Jabberwocky Maibock
Jabberwocky Maibock
Note from Charlie: Because the full volume is boiled, you will see better hop utilization. Less bittering hops are needed to achieve the same bitterness as in the mash-extract recipe. Heat 1.5 quarts (1.4 L) water to 172°F (77.5°C),…
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