The AHA Celebrates 35 Years of Homebrewing!
Flip: For What Ales You
Flip: For What Ales You
In colonial times, a"flip" was concocted to quench thirst, feed hunger, dull pain and make the hardships of life a bit more bearable.
Ruabeoir Red Ale
Ruabeoir Red Ale
Mash grains at 153°F (67°C) for 60 minutes. Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate starter. Ferment at 66°F (19°C). When finished, carbonate the beer from 2 to 2.5 volumes.
Hop Hammer
Hop Hammer
Mash grains at 150°F (66°C). Use 15 grams of properly rehydrated dry yeast, 3 liquid yeast packages, or make an appropriate starter. Ferment at 67°F (19°C), slowly raising the temperature to 70°F (21°C) as the fermentation begins to slow.…
Doktor Schnurrbart Schwarzbier
Doktor Schnurrbart Schwarzbier
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…
Belgian Bombshell
Belgian Bombshell
Mash Pilsner malt, flaked wheat, Munich malt and caramel pils malt in 1 gallon (3.8 L) of water at 152°F (67°C) for 60 minutes. Strain and sparge into brew kettle with 0.75 gallon (2.8 L) of 170°F (77°C). Stir in…
Victory and Chaos IPA
Victory and Chaos IPA
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…
Polka Dot Pilsner
Polka Dot Pilsner
Specific step-by-step directions are not provided with this recipe, but the same general steps highlighted in Let's Brew Beginner tutorial can be used. Stir in half of the malt extract in 1-3 gallons of water and then bring it to boil.…
ZAITH Weizen
ZAITH Weizen
Put 1 gallon (3.79 L) of water in the pot and bring to a boil. Turn off burner and add the malt extract. Stir until dissolved and then turn the burner back on. Add the hops. Boil for 30…
Falconclaws (Samichlaus)
Falconclaws (Samichlaus)
Mash in at 124° F (51° c) for 30 minutes with 36 quarts of strike water. Saccharification rest at 154° F (68° C) for 60 minutes. Collect 7 gallons of wort for boiling.
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