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Kansas City, Mo. | June 28, 2025 – The American Homebrewers Association® (AHA)—the national not-for-profit organization dedicated to advancing the hobby of homebrewing—announced the winners of the 2025 National Homebrew Competition (NHC) during an awards ceremony at Boulevard Brewing Company in Kansas City, Mo. 120 medals in 40 categories were awarded for the most outstanding homemade beer, mead, and cider. Nine awards recognizing outstanding contributions to homebrewing were also presented.

The NHC is the world’s largest stage for amateur homebrewers to showcase their skills, creativity, and passion for home fermentation.… Read the rest “47th Annual National Homebrew Competition Honors Top Homemade Beer, Cider, & Mead”

The July/August 2025 Zymurgy highlights Brew Software, Pumps & Filtration, Modern Hop Extracts, the History of the Hydrometer, and Low-Oxygen Brewing, Plus 11 recipes!

The post July/August 2025 Zymurgy Magazine Now Available appeared first on American Homebrewers Association.

American Homebrewers Association… Read the rest “July/August 2025 Zymurgy Magazine Now Available”

Mash for 60 minutes at 152°F (67°C). Ferment at 68°F (20°C) for 10 days.

The post Cheerio British Brown Ale appeared first on American Homebrewers Association.

American Homebrewers Association… Read the rest “Cheerio British Brown Ale”

Use RO water with 10% phosphoric acid per 5 gals (or 5.5 pH).  Add 1 tsp. calcium chloride (CaCl₂) to mash. Sparge with same profile. Full fusion mash at 152°F (67°C) for 60 min. Mash out at 168° (76°C) for 10 min. Fly sparge with 168° (76°C) water to collect 6.5 gal (25 L) wort. First wort hops are added before the wort run off. Whirlpool hops for 30 min at 180°F (82°C). Boil 60 min. Yeast nutrient and ½ Whirlfloc tablet @ 10 min. Chill, add oxygen and pitch yeast.… Read the rest “Muddy Toes Kentucky Common”

Mash at 153°F (67°C) for 60 minutes. Boil 90 minutes. Conduct a hopstand at 171°F (77°C) for 10 min. Ferment at 68°F (20°C) at 15 PSI for 7 days. Dry hop 3 days, then rack and carbonate to 2.4 volumes CO₂.

The post Jeffrey’s American Pale Ale appeared first on American Homebrewers Association.

American Homebrewers Association… Read the rest “Jeffrey’s American Pale Ale”

Mash at 152°F (67°C) for 60 min. Target mash pH of 5.4. Raise temp to 168°F (76°C) for mash out and sparge.  Collect runnings and boil for 60 min, adding hop additions at 60 min and 30 min. Chill and pitch a 1-liter starter of Wyeast 1728. Ferment at 65°F (18°C) for 2 weeks. Crash, then transfer to a purged keg and carbonate to 2.3 vols CO₂. Optionally fine with gelatin after kegging to enhance clarity.

The post Highland Clan Scottish Heavy appeared first on American Homebrewers Association.… Read the rest “Highland Clan Scottish Heavy”

Water additions: 8g CaSO₄ + 4g CaCl₂, Distilled water. Mash grains at 152°F (67°C) for 60 minutes. Collect 9 gal. (34.07 L) for
a pre-boil gravity of 1.046 (11.5°P). Add 3 oz. EKG (3.3% a.a.) at 60 minutes, then 1 oz EKG (3.3% a.a.) at 15 minutes. Yeast nutrient and Whirlfloc added at 15 minutes. Dilute to 9.5 gal. with sterile water, chill to 65°F (18°C) and pitch London Ale III (or other suitable English ale yeast). After 72 hours let free rise to 70°F (21°C) and hold for 4 days or until fermentation is complete.… Read the rest “Bitter-Chuk Ordinary Bitter”

Treat 6.8 gallons of RO water with 3.7 g calcium chloride and 1.7 g gypsum. Single infusion mash at 149°F (65°C) for 60 minutes. Pull grains and sparge with 1 gallon of RO water treated with 0.6 g calcium chloride and 0.3 g gypsum. Adjust pH of sparge water to 5.6 or slightly lower using 88% lactic acid. Add first wort hop addition of Citra before bringing wort to a boil. Add remaining hop additions as listed. At flame out add last hop addition and hop stand for 25 minutes at 175°F (79°C).… Read the rest “Ellie’s Blonde”