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Use RO water and adjust with CaSO₄, CaCl, MgSO₄, and acidulated malt. Mash at 148°F (64°C) for 60 min using HERMS through HLT. Mash out at 170°F (77°C). Use counterflow wort chiller, transfer to fermenter, and pitch yeast at 66°F (19°C). Ferment at at 68°F (20°C) for 10 days before diacetyl rest at 71°F (22°C) until day 14. Dry hop at end of primary fermentation 3 days prior to cold crashing. Remove trub on day 14 and cold crash to 38°F (3°C) over 3 days. Allow to clear for 6 days before transferring to kegs.… Read the rest “The Induction IPA”

By Julia Herz, American Homebrewers Association Executive Director

Cass River Homebrew Club has been a beacon of homebrewing excellence for 35 years.

Founded in 1988 in Frankenmuth, Michigan, by the brewers of the Cass River Brewing Company, Fred Sheer and Fred Schumacher, and homebrewers Bill Eisenhauer, Jeff Hervert, and Scott Wenzel.

The club currently boasts approximately 40 active members and meets at Tri-City Brewing Company in Bay City, MI.

The club holds a significant place in the history of homebrewing. They are reported to be the second-oldest club in the State of Michigan and one of the longest-standing clubs in the U.S.… Read the rest “Cass River Homebrew Club Celebrates 35 Years”

I was drinking at a Brooklyn bar last spring when I first saw the navy blue hat stitched with “LAGER LAGER LAGER LAGER” in a gold sans-serif font. “That brewery sells more hats than it does beer,” a knowledgeable friend told me as he pointed at a scruffy man wearing it. As I would continue to see the hat’s seeming ubiquity at various breweries, beer bars, beer festivals, and the like as I traveled the globe, it became easy to believe that was the case.

“When we came up with the branding, we wanted to make lager very cool.… Read the rest “How Lager Hats Became a Signifier of Beer Cool”

Thank you to the Big Brew 2024 sponsors, Lallemand Brewing and Rahr Malting Co.
On May 4, homebrewers around the world will get together to celebrate Big Brew 2024. Big Brew is an annual celebration on the first Saturday of May that commemorates National Homebrew Day. It encourages beer enthusiasts and homebrewers of all walks of life to get together and make a batch (or two or three) of beer.

This year’s Big Brew falls on May the Fourth, and we are excited to share five official Big Brew 2024 homebrew recipes inspired by Star Wars.… Read the rest “Big Brew 2024 Official Homebrew Recipes”

Start with RO water. Mash at 152°F (67° C) for 60 min. Boil 60 min. Ferment in primary at 50°F (10°C) for 3 days, then at 60°F (16°C) for 18 days. Cold crash for 2 days.

The post A Day in Vienna (Vienna Lager) appeared first on American Homebrewers Association.

American Homebrewers Association… Read the rest “A Day in Vienna (Vienna Lager)”

American brewers are known for experimenting with all kinds of wild ingredients, from breakfast cereals to tropical fruit, but “wild” usually isn’t meant to be taken literally. Some brewers, however, are looking to the actual wild places around their breweries for their next unusual ingredient, often finding unexpected flavors growing right outside their doors, from mushrooms to pine tips. While foraging for brewing ingredients is nothing new, many breweries are using this ancient brewing tradition to create unique and surprising modern beers.

Only Scratching the Surface

Perhaps the best-known example of this practice is Scratch Brewing, a small brewery nestled into the wooded hills near Ava, Illinois.… Read the rest “Foraging For Beer’s Wildest Ingredients”

Use carbon-filtered Savannah municipal water from Floridan aquifer. Mash at 152°F (67°C) for approximately 60 min. (I sparged too cold, at 125°F (52°C) and did not get good extraction. Suggest warmer sparge.) Ferment at 65°F (18°C). Grind cocoa nibs in coffee grinder and sterilize with ethanol prior to addition. Soak vanilla beans overnight in ethanol to enhance flavor extraction. If is not sweet enough after secondary, add another 8 oz. (227 g) lactose. (Note that ethanol can be any spirit of your choice.)

The post Rainforest Dark Sweet Stout appeared first on American Homebrewers Association.… Read the rest “Rainforest Dark Sweet Stout”

The name Märzen refers to the tradition of brewing this German-style lager beer in March and lagering it in cold caves during the summer. Sometimes, Marzens take on the familiar name Oktoberfest.

The following overall description of Märzen is from the 2021 Beer Judge Certification Program (BJCP) Style Guidelines:

An amber, malty German lager with a clean, rich, toasty, bready malt flavor, restrained bitterness, and a well-attenuated finish. The overall malt impression is soft, elegant, and complex, with a rich malty aftertaste that is
never cloying or heavy.

For more beer recipes, visit our Homebrew Recipes Library.… Read the rest “5 German-style Märzen Homebrew Recipes”