Add honey to a pot. Do not add water. Gently boil the honey until it …More
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Mash at 150° F (66° C) for 60 minutes. Mash out at 170° F (77° …More
Mash pale malt and flaked barley in low-alkalinity water (acidify as necessary to produce a …More
Treat brewing water with 1.7 g gypsum and 1.7 g calcium chloride, both in the …More
Mash at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° …More
Ferment 120 days at 63° F (17° C).
Start with 6 gallons of fresh Bartlett pear cider and adjust acidity to 0.6% with …More
Combine honey and yeast nutrient with enough water to achieve 4 gallons (15.14 L) of …More
Primary Fermentation: 1 month at 68-71° F (20-22° C) Secondary Fermentation: 1 month at 68-71° F (20-22° C) Tertiary …More
The final cider is a blend of two ciders: 2 parts Golden Russet to 1 …More
Single step mash at 154° F (68° C) for 60 minutes. Age in a neutral …More
Treat brewing water with 1 g/gallon CaCl2. Mash grains at 152° F (67° C) for …More