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As the leaves change and the air turns crisp, New Jersey’s craft breweries are rolling out their seasonal selections, … Read More

Flower in the Kettle is a hazy IPA brewed with Amarillo, Mosaic, and Simcoe hops that features a solid 6.5% ABV. A four pack … Read More

60-minute mash at 152°F (67°C). Target a mash pH of 5.33. Ferment at 52°F (11°C) for 18 days, and 59°F (15°C) for 3 days. The post Nick’s Munich Lager appeared first on American Homebrewers Association. Read More

60-minute mash at 154°F (67.8°C) 60-minute boil. Ferment at 65°F (18.3°C) until 5 points from final gravity. Then increase the temperature to 75°F. Cold crash, then package. The post A Mild Case Dark Mild appeared first on American Homebrewers Association. Read More

In 2023, the National Homebrew Competition returned to a two-round format. The best beers, meads, and ciders advanced from nine First Round sites to be judged in the Final Round in San Diego during Homebrew Con 2023. All 40 gold medal-winning recipes are now published and available in the September/October 2023 Zymurgy magazine, and you … Read more

Mash at 154°F (68°C) for 60 Minutes, then sparge at 170°F (77°C). Conduct a 60-minute boil, following the hop additions as noted in the ingredients.  Ferment at 68°F (20°C), and after fermentation, drop the yeast. Cold Crash to 38°F (°C), and 24-48 hours later, drop the hops and package. The post Now That’s What I Call … Read more

Heat 4.25 gallons (16.1 L) of water to 159°F (70.6°C) to mash at 149°F (65°C) for 60 minutes. Batch sparge with 4.6 gallons (17.4 L) water. Total volume into kettle should be 7.9 gallons (29.9 L). Boil for 60 minutes or until about 6.5 gallons (24.6 L) of wort remain. Let cool to 194°F (90°C), … Read more

Mash at 152°F (66.7°C) for 60 minutes; target ph of 5.4. Whirlpool at 165°F (73.9°C) for 20 minutes. Ferment at 50°F (10°C) for two weeks. Transfer to kegs with gelatin and force carb. The post LILO’s Lager (New Zealand Pilsner) appeared first on American Homebrewers Association. Read More

Water/grain ratio 2 qt/lb. Double Decoction. 30-minute protein rest @122°F (50°C). Pull decoction and let rest @152°F (66.7°C) for 10 minutes. Boil for 10 minutes and add for 20 minutes @ 145°F (62.8°C). Pull decoction, boil 10 minutes add for 20 minutes @ 156°F (68.9°C). Sparge and boil for 90 minutes. Pitch at 48°F (8.9°C) … Read more

Mash at 152°F (67°C) for 60 minutes. Boil for 60 minutes. Primary fermentation for 14 days at 68°F (20°C). Add 5 oz. guava flavor when fermentation is around 80% done. Force carbonate to 2.6 vol. Condition cold for at least two weeks. The post One Way or Another Guava Blonde Ale appeared first on American … Read more