Featured Stories

This beer recipe is featured in "Extract Revisited" by Mark Pasquinelli in the January/February 2012 issue of Zymurgy magazine.

Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits!

Belgian Dubbel can be a tricky style to master, but this recipe makes it attainable for any brewer! Expect a very drinkable, malt-forward dubbel with a slightly sweet finish. Keeping the fermentation temperature in the 68-70° F (20-21° C) range will help develop fruity yeast-derived notes without the fusel alcohol character.

Read More

Homebrew Recipes

Dubious Dubbel

This beer recipe is featured in "Nanomashing: Investigating Specialty Grains on a Small Scale" by Agatha Feltus in the May/June 2013 issue of Zymurgy magazine.

Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits!

Agatha Feltus uses "nanomashing" to learn about the character of various speciality malts as she researches a recipe. The following mild ale recipe takes the knowledge gained from Feltus' malt experiments to create a flavor profile true to the classic mild character.

Check out Feltus' article on Zymurgy Online to learn more about her nanomashing techinique.

Read More

Homebrew Recipes

Mild Ale #3

Gregory Radziewicz, owner of Quirky Homebrew Supply, created this American IPA as an additional option for Big Brew 2020.

Radziewicz shares: "During this unique and challenging time we're asking brewers around the world to be part of the virtual Big Brew celebration! Any beer recipe will work, but as a show of support this basic American IPA recipe consists of ingredients you can easily find at every homebrew store. Look to your favorite local store, choose local products, and support the community we all love!"

Quarantine American IPA is an alternative to the official Big Brew 2020 recipe, Pangaea Proxima IPA.

Read More

Homebrew Recipes

Quarantine American IPA

This mead recipe is featured in the May/June 2020 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits!

Use the citrus peel you prefer: half an orange or lemon, a whole tangerine, a quarter of a grapefruit, etc. Just use the outer colored part; remove the white inner pith, which can be very bitter. Please choose organic citrus. The peel will boil and soak in your beverage for some time, and it’s difficult to completely clean pesticide residues from the peel.

Fear not if you have no “warm fountains” as Digbie suggests—filtered tap or spring water will do just fine.

Variations of this recipe offered below.

Read More

Homebrew Recipes

Small Mead after Digbie (Modern Version)

Link goes to join or renew membership page