Category: Homebrew Beer

Note: This recipe is intended to produce 10 gallons of beer. Noah brewed five more gallons at the same time, so there was a total of 15 gallons brewed (give or take) to split into three 5-gallon batches, each with a different yeast.

Single infusion mash at 152°F (66.7°C) for 60 minutes with ~36.84 quarts of water. Batch sparge with 8 gallons of water. Pre-Boil volume (approx.): 13.31 gallons (50.4 L)

Boil for 60 minutes, following the boil additions as listed in the ingredients. At the end of the boil, chill to fermentation temperatures as specified by the yeast packets (bug inoculations).… Read the rest “Can’t Wait To See Where This Gueuze”

The board of directors of the Brewers Association, the 501(c)(6) parent organization of the American Homebrewers Association (AHA), recently met and approved a restated set of association bylaws. The existing bylaws were drafted last century, had undergone many amendments over the decades, and needed modernization to comply with current best practices. 

A summary of substantive changes related to the AHA includes the following: 

• Board Size: The Brewers Association board size will be reduced to 18 beginning in February of 2024, then reduced again to 17 beginning with its first board meeting of 2025.

Mash at 122°F (50°C) for 30 min, 152°F (67°C) for 75 min, 168°F (76°C) for 10 min. Sparge with 180°F (82°C) water. Boil for 90 min. Hops used in boil included homegrown Centennial hops aged at room temperature for 4 years, and other low-alpha hop pellets set out at room temperature for a few years.

Pitched Roeselare Ale Blend and added dregs from a few wild fermentation beers I enjoyed. Fermented at basement temperatures between 62°F (17°C) and 72°F (22°C) year-round.

Brewed this five times over the course of about 14 months with minor variations due to ingredients on hand in order to step up the culture by re-pitching fresh wort on yeast cake/culture and transferring clearing wort into secondary fermenter.… Read the rest “Bière Vide Lambic”

By Chris Williams, National Homebrew Competition Director

Get ready to show off your brewing skills, and let’s have some fun! Registration for the 2024 National Homebrew Competition (NHC), the world’s largest homebrew competition, opens later this month, on Tuesday, February 27, at 10:00 a.m. MT and will be open through Friday, March 15, or until capacity is reached.

For details about this year’s competition, please read my Director’s Update and visit the website. Key dates and locations are listed below.

First Round Receiving & Judging

• The NHC is organized by first round regional judging sites, with a shift in timing from previous years.

Move over light lagers, we’ve got something big to talk about.

Eisbock—pronounced “ice-bock”—is a German-style dark lager with a strength (9-14% alcohol by volume) rivaled only by the strong malt flavors. The eisbock-making process typically involves a freeze distilling/concentrating step as well as extended periods of lagering.

Ready to get started? Try out these 5 gold medal-winning eisbock recipes from the National Homebrew Competition.

For even more world-class beer recipes, including hundreds of NHC winners, visit the AHA’s Homebrew Recipe Library.

The King of Eisbocks!

Bock

The King of Eisbocks!

… Read the rest “5 Medal-Winning Eisbock Homebrew Recipes”

This is a blend of two beers, refermented with grape juice concentrate from a 1-gallon winemaking kit.

The first beer is a Flanders red–style ale. Mash 60 min. at 152°F (67°C). The only hop addition is 2 oz. of low-alpha Strisselspalt at 60 min. Chill to pitching temperature of about 70°F (21°C), and pitch House and/or Roeselare blend of microbes. Primary 30 days in an HDPE container. (Some natural oxygen ingress through the HDPE during primary is desirable for the style.) Secondary at least 6 months, or as much as 18 months in stainless steel.… Read the rest “SFB 21 Wild Ale”

The March/April 2024 Zymurgy magazine is now available! Check out topics on hop water, NA beer, low-carb beer, and Bavarian session lager. Plus 16 recipes!

The post March/April 2024 Zymurgy Magazine Now Available appeared first on American Homebrewers Association.

American Homebrewers Association… Read the rest “March/April 2024 Zymurgy Magazine Now Available”

The following is AHA Executive Director Julia Herz’s column from the March/April 2024 Zymurgy magazine.

The American Homebrewers Association (AHA) is dedicated to protecting, uniting, and educating homebrewers while empowering an equitable homebrewing culture and showcasing the fun of fermenting. More than thirty thousand members, yourself included, benefit from unmatched reasons and rewards to brew.

Exclusive to members, we publish Zymurgy Magazine (Zymurgy celebrates AHA members and educates those who want to brew and ferment) and broadcast Zymurgy Live webinars featuring the world’s top homebrewing leaders. We curate robust member discounts at brewery tap rooms and homebrew supply shops via over two thousand Member Deals, publish top-of-class resources on homebrewing for beginners and the advanced via HomebrewersAssociation.org,… Read the rest “2024 American Homebrewers Association Overview”