Pumpkin Pie Ale
Nick’s Munich Lager
60-minute mash at 152°F (67°C). Target a mash pH of 5.33.
Ferment at 52°F (11°C) for 18 days, and 59°F (15°C) for 3 days.
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November/December 2024 Zymurgy Magazine Links
Find links to all the web pages mentioned in the November/December 2024 Zymurgy magazine.
About Zymurgy Magazine
Zymurgy is the bi-monthly journal for members of the American Homebrewers Association (AHA). All issues of Zymurgy magazine through the year 2000 can be accessed digitally online or with your smartphone device.
Join the AHA for a Zymurgy magazine subscription and to enjoy other member benefits!
Promoted URLs
Now On Tap
Dear Zymurgy
You Can Ferment That!
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Between 18 and 50 Ryezenbock
Mashed in BrewEasy at 144°F (62°C) for 30 min., then decocted for 156°F (69°C) for 30 min. Added lactic acid to hit mash pH of 5.4. Boiled 90 min. Ferment ramped from 62°F (17°C) to 70°F (21°C) over 8 days. This beer has literally scored between 18 and 50… judges either love it or hate it!
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12 Pumpkin Beer Recipes You Can Brew at Home
Everyone loves pumpkin beer, right?
OK, maybe not. Along with New England IPA and pastry stout, pumpkin beers are among the most polarizing beer styles. But for those who embrace the gourd, we have 12 pumpkin beer recipes you can brew at home!
Down Derry Down Colonial Pumpkin Ale
Holiday Pumpkin Ale
Jack o’Lupe IPA
Smoked Pumpkin Saison
Julie: A Pumpkin Belgian Strong Ale
Milk Stout with Pumpkin, Coffee & Vanilla
Saison D’Potiron
Cucurbita Pepo (Pumpkin Ale)
Punkin Head
Ray Spangler’s Pumpkin Spice Beer
Mashing Pumpkins Spiced Saison
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Woodsplitter Belgian-style Dark Ale
Single infusion mash at 152°F (67°C) for one hour.
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Spicy Pickle Cream Ale
Mash at 148°F–152°F (64–67°C) for 60 minutes.
After fermentation is complete, roast the jalapenos evenly for 30 minutes at 350°F, then coarsely chop and soak them in vodka overnight. Rack the beer into a clean, sanitized keg with the pickles, pickle brine, roasted jalapeños, and their soaking vodka.
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400+ Extract Homebrew Recipes
“Extracting homebrewing” is creating beer using malt extract, which reduces the time and equipment required to make beer at home. Making beer with extract is a common starting point for new brewers and continues to be a method of choice for brewers looking to keep their brew days short and sweet.
HomebrewersAssociation.org has over 1,400 homebrew recipes, with 400+ beers with malt extract.
New to homebrewing? We’re here to help!
If you’re gearing up for your first homebrew experience, might we suggest The Easy Guide to Homebrewing.… Read the rest “400+ Extract Homebrew Recipes”
AHA Director’s Cut: Overcoming Obstacles
This article is featured in the November/December 2024 Zymurgy magazine.
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By Julia Herz, American Homebrewers Association Executive Director
A unique theme for a hobby magazine? No, not at all. As we each know, every time we brew, ferment, bottle, keg, transfer, shop, and share, there are obstacles. Where is my funnel? Crap, the supply shop does not have the hops I want. Hmmm, I’m noticing an off-flavor in my English Bitter that I’ve never noticed before. (&%$ £!) Warm, sticky wort dripped out of my transfer spigot because I forgot the gasket the last time I put it back together.… Read the rest “AHA Director’s Cut: Overcoming Obstacles”