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 for 60 minutes at 152°F (67°C)
Mash: single infusion, light body, no mash out Water: North Denver tap water Efficiency: 77% Mash pH: 5.2 Step …More
Conduct a single infusion mash at 156°F (69°C) for 60 minutes using a grain-to-water ratio …More
Dough in at approximately 113°F (45°C) for a 30-minute hydration and beta-glucanase rest. To mitigate …More
Combine all ingredients, mix, and aerate thoroughly with a kitchen mixer or immersion blender. Creating …More
Place crushed grains in 2 gallons (7.6 L) of 155°F (68°C) water and steep for …More
Mash in with 18.9 gal. (71.5 L) of 165°F (74°C) water and hold at a …More
To brew the Rogue Chocolate Stout clone homebrew recipe, mash at 150°F (65°C) for 60 …More
Clean your fermenting vessel with a non-soap detergent. Rinse well—any trace residue will end up …More
To prepare sticky rice: Soak the sticky rice overnight. Steam rice until cooked, about 15 minutes, then …More
Ferment at 65°F (18°C) for 4 days, then let free rise until fermentation is complete.
Mash at 156°F (69°C) for 60 min. Boil 75 min. Steep tea bags in wort …More