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The Garden State Craft Brewers Guild has requested that beer enthusiasts take action to support legislation beneficial to the state's small and independent brewers and craft beer consumers.
The Garden State Craft Brewers Guild is once again requesting that beer enthusiasts take action to support identical legislation in the New Jersey Senate in the effort to ensure the provisions in these bills have the best chance of becoming law before the
New York small brewers need your immediate help to pass Senate Bill 7344 and Assembly Bill 10181 to create a Beer Production Tax Credit.
Step mash: mash in at 113°F (45°C), hold for half hour, raise to 145°F (63°C), hold for half hour, raise to 156°F (69°C), hold for 45 minutes. Mash out at 170°F (78°C) and sparge until 6.5 gallons…
On Thursday, June 7, New Jersey's Assembly Law and Public Safety Committee will meet to vote on A-1277, which will give all craft brewers in the state more flexibility in how, when and where they sell and promote their beer.
These directions are presented by Dornbusch as general/standard Alt directions. Dough-in at 122°F (50°C) for a 30 minute protein rest. Increase the mash temperature by adding hot water and/or direct heat to 148°F (64°C) for a 15 minute beta…
Janet's Brown Ale is no stranger to the world of homebrewing recipes. Mike McDole took home a medal when this recipe won gold in Category 10: Brown Ale at the American Homebrewers Assocation (AHA) National Homebrew Competition (NHC) in 2004. The award winning recipe was then featured in Jamil Zainasheff and John Palmer's book, Brewing Classic Styles, as an example of a bigger, hoppier American Brown Ale. In 2009, McDole took gold again at the AHA NHC with an updated recipe that he categoraized as Imperial Brown Ale, but this time in Category 23: Speciality Beers. Though Janet's Brown Ale deviates a bit from the style guidelines for a traditional American Brown Ale, surely you will not be upset by the higher IBUs and ABV after taking a sip!
The author intends the recipe to be more of a flexible guideline, so mash temperatures/times and hop additions are left to the brewer's discretion. Mash in with 1-2 quarts of water per pound of malt and…
Infusion mash for 60 minutes at 154°F (68°C), then mash out. 60 Minute boil. Add Muscat grape juice concentrate to fermenter at end of primary. Ferment at 75-78°F (24-26°C).
The American Homebrewers Association is working with a group of homebrewers in Alabama to legalize homebrewing in the state.
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