New Jersey Quickly Becoming A Craft Beer Haven, Here are Some Good Ones
As the leaves change and the air turns crisp, New Jersey’s craft breweries are rolling out their seasonal selections, …
Belt’s Beer Garden: Flowers? For Me?
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 …
Nick’s Munich Lager
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.
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A Mild Case Dark Mild
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.
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13 Bronze/Silver Recipes from 2023 NHC
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 can access the 2023 National Homebrew Competition winners list.
Below, get your hands on a few more medal-winning homebrew recipes from the 2023 National Homebrew Competition. A selection of bronze- and silver-medalists from the most-entered categories in the competition shared the recipes for you to try.
One Way or Another Guava Blonde Ale
Nick’s Munich Lager
One-To-One American IPA
Dunkeles Meisterwerk Munich Dunkel
Can’t Wait To See Where This Gueuze
Now That’s What I Call Hazy! Vol. 1
LILO’s Lager (New Zealand Pilsner)
A Mild Case Dark Mild
Inspired by a President (Russian Imperial Stout)
Doctor Dark (International Dark Lager)
3 Day Berliner Weisse
Oak Flower Hazy IPA
Saw Down Unda (New Zealand-style Pilsner)
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Now That’s What I Call Hazy! Vol. 1
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.
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One-To-One American IPA
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), then add whirlpool hops for 20 minutes.
Cool wort to 62°F (16.7°C), run off 5.5 gallons (20.8 L) to a fermenter (whirlpool hops and trub will account for remaining gallon).
Pitch yeast and Clarity Ferm and ferment at 60-62°F (15.6-16.7°C). Once fermentation is complete, add dry hops and cold crash to 32°F (0°C) for 2 days. Keg beer and carbonate at 2.3 vols CO2.
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LILO’s Lager (New Zealand Pilsner)
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.
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Dunkeles Meisterwerk Munich Dunkel
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) and let free rise to 50°F (10°C).
Spund at ~1.017.
Raise to 60°F (15.6°C) for two days once final gravity is met.
Cold crash over three days.
Lager for six weeks.
Carb to ~ 2.5 volumes CO2.
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One Way or Another Guava Blonde Ale
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.
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