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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!
To brew Charlie’s Brown Ale, reverse osmosis water with 1/2 tsp gypsum and 1 tsp calcium …More
To brew Kelly’s 80/- Shilling Scottish Ale, Mash at 156°F (69°C) for 60 minutes, heat …More
To brew this Fresh Squeezed IPA clone, use 1 g/gallon gypsum to treat distilled or …More
To brew this Spencer Brewery Trappist Ale, mash in temperature at 122°F (50°C), heat up …More
Perform a protein rest at 120°F (49°C) for 10 minutes and a saccharification rest at …More
To brew this Ruthless Rye clone, mash grains at 154°F (68°C) for one hour. Mash …More
To brew this schwarzbier, use an infusion mash at 152°F (67°C) for 90 minutes.
To brew this Dogfish Head Raison D’Etre clone, mash grains at 152°F (67°C) for 60 …More
To brew this hefeweizen recipe, mini-mash grain for 30 minutes at 152°F (66°C), strain and …More
Use a decoction mash schedule with an initial rest at 147°F (64°C) for 90 minutes. …More
Single infusion mash at 149°F (65°C) for 60 minutes. Primary fermentation for four weeks at 48°F …More
Mash at 152°F (67°C) for one hour. Primary fermentation for 14 days at 48°F (9°C). Secondary fermentation …More