Explore, save, and share beer destinations and deals from your phone.
You are using an outdated browser not supported by The American Homebrewers Association.
Please consider upgrading!
Looking for a beer recipe? Browse hundreds of tried-and-true mead, cider, clone and homebrew recipes from Homebrewers Association approved sources, including Zymurgy magazine, the National Homebrew Competition, Brewers Publications, Craft Breweries, books & more!
Mash in with 18.9 gal. (71.5 L) of 165°F (74°C) water and hold at a …More
Single infusion mash with 4 gal. (15.1 L) water at 150°F (66°C) for 60 minutes. …More
Single infusion mash at 148° F (64° C). Keep fermentation temperatures on the cooler side …More
Target Water Profile: Calcium: 97 ppm Magnesium: 8 ppm Sodium: 36 ppm Sulfate: 46 ppm Chloride: 68 ppm Bicarbonate: 257 ppm Single …More
Mash at 149°F (65°C) for 60 minutes (or until conversion is complete) in 8.5 gal. …More
Mash 60 minutes at 156°F (68.9°C). Boil 60 minutes. Ferment 28 days at 65°F (18.3°C).
Mash rest at 150°F (66°C) for 20 minutes, collect wort slowly, and sparge at 170°F …More
Single step infusion mash at 148° F (64° C) for 90 minutes. Boil for 90 …More
Mash at 68° C (154° F) for 60 minutes. Note on Chelsea’s process: Chelsea does a single …More
For water additions, we use chalk to raise the pH of the mash to 5.3-5.4. …More
Mash grains at 152° F (67° C) for 75 minutes. Primary Fermentation: 30 days. Start at 65° F …More
60 minute mash rest at 159°F (71°C) and 60 minutes boil. Chill the wort post-boil, …More