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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!
Protein rest at 122°F (50°C) for 10 minutes. Raise to 154°F (68°C) and mash for …More
Single infusion mash with 4 gal. (15.1 L) water at 150°F (66°C) for 60 minutes. …More
Use a sequence of step infusions that end in a full-volume, no-sparge mash: 126°F (52°C) …More
Mash all grains except roast barley and chocolate malt at 156°F (58°C) for 45 minutes. …More
Build water profile from reverse osmosis and target a mash pH of 5.3. Start with …More
Target a water-to-grain ratio of 3:1 by weight. Mash in at 104°F (40°C) for 15 …More
Making wonderful mead is part science and part art. The science comes into play with …More
Add buckwheat honey and tart cherries to approximately 3.8 gal. (14.4 L) water for a …More
The winning mead in Category 32 was a blend of five meads made by three …More
Please reference Michael’s notes in the Cidermaker of the Year section on page 56 of …More
First concentration: 12 gal. (45.4 L) of juice is split evenly into two bottling buckets, …More
Clean your fermenting vessel with a non-soap detergent like OxiClean Free (scent and dye-free). Rinse …More