Choose from hundreds of award-winning recipes.
You are using an outdated browser not supported by The American Homebrewers Association.
Please consider upgrading!
Mash 60 minutes at 152° F (67° C), lauter, and sparge. Collect approximately 6.5 gallons …More
The March/April 2020 issue of Zymurgy magazine is now available online! This issue’s includes the following …More
For your convenience, all links mentioned in the March/April 2020 issue of Zymurgy magazine are listed …More
The original brewing record is rather concise. It is “an instruction to brew 16 barrels …More
Mill the malt and dough in, targeting a mash thickness of around 1.5 qt./lb., a …More
Steep specialty grains in a large muslin bag in 1.25 gal. (4.7 L) at 154°F …More
Rehydrate yeast with Go Ferm. Follow your standard staggered nutrient addition (SNA) procedure for low-gravity …More
Mash at 147°F (64°C) for 60 minutes. Lauter, sparge, and collect wort. Boil for 60 …More
Mash malts with 8 chopped doughnuts at 152°F (67°C) for one hour, adjusting mash pH …More
Start with a base of standard, traditional mead made from Michigan wildflower honey using US-05 …More
Reserve 10% of the unmalted grains apart and mash the remaining grain. You may run …More
Brewing this should be straightforward, except for the precautions necessary for using wheat and oats—consider …More
Mash at 154°F (68°C) for 60 minutes and batch or fly sparge to collect 7.4 …More
Twelve to 24 hours before brew day, prepare the oleo-saccharum by mixing 150 g (5.3 …More
Mash at 156°F (69°C) for 60 minutes. Aim for a mash pH of 5.5 (use …More