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!
Clean all equipment and apples thoroughly before pressing and press directly into the sanitized primary …More
Employ a two-stage cryo-concentration to prepare fresh sweet cider for fermentation. Freeze juice at 22°F …More
Mash at 146°F (63°F) for 40 minutes. Thick decoction (about half mash liquid and half …More
Mash at 152°F (67°C) and hold for 60 minutes. Carbonate to 2.3 vol. (4.6 g/L) …More
Mash at 158°F (70°C) and hold for 90 minutes. Mash out at 168°F (76°C) for …More
Dough in with 22.4 qt (21 L) of water and heat to 96°F (36°C). Heat …More
Mash in with a protein rest at 126°F (52°C) for 20 minutes. Raise to 144°F …More
Mash at 156°F (69°C) for 45 minutes. Primary Fermentation: 14 days at 68°F (20°C). Secondary Fermentation: 79 …More
Mash at 152°F (67°C) for 60 minutes. Mash out at 169°F (76°C) for 10 minutes. …More
Mash in 144°F (62°C) and hold for 30 minutes. Raise to 158°F (70°C) and hold …More
Mash out at 154°F (68°C) for 60 minutes. Force carbonate to 2.4 vol. (4.8 g/L) …More
After collecting the second runnings of wort, don’t boil. Simply cool the wort down to …More
