Embedded Files
Learn to Homebrew day is a national event promoted by the American Homebrewers Association. Our club hosts a local event for this day, in which many of our members brew a batch of beer at an announced location in order to teach visitors how to homebrew. We invite anyone who is thinking about getting into the hobby, as well as those who are actively brewing. It is a great opportunity to see the brewing process in person, be able to ask questions about the brewing process, see the many different brewing methods and equipment that are out there, and to hang out with many of our club members.
Date: Saturday November 7th, 2026
Location: Amarillo Brewing Supply - 6650 Canyon Dr #2, Amarillo, TX 79109
Time: Event starts 10:00 am, come and go as you please until about 2 pm.
Lunch will be provided to guests and members for free, around noon.
Cost: Free
Age Requirement: Open to those aged 21 and older
The official recipes of Learn to Homebrew day are the "Steam McQueen" California Common style beer, Super Rooster Hot Sauce, and the Coca-Cola Bochet mead. Many of the participants may be brewing these recipes on this day, but the important thing is just to brew a beer, show our guests the many different ways to brew a beer, and of course to have a great time together.
Brewing methods used during event: To Be Determined
Learn to Homebrew Day is a worldwide event that fosters a love for craft beer and empowers individuals to craft their own unique brews. It's a day when novices can explore the craft, and experienced brewers can share their knowledge and passion with others. Amarillo High Plains Drafters believes in the power of homebrewing to unite beer lovers and promote creativity in brewing.
This year's event is proudly sponsored by Amarillo’s newest homebrew store, and its owner Danny Henry. Danny will be available to discuss his business venture and his passion for homebrewing.
What to Expect:
Demonstrations of the brewing process by club members, offering a live glimpse into how beer is made.
Meet & greet with Danny Henry, the owner of Amarillo Brewing Supply, who’ll be on hand to share insights into his business and the home-brewing world.
Opportunity to explore and purchase brewing equipment and ingredients on-site from Amarillo Brewing Supply.
A welcoming atmosphere for first-time homebrewers, experienced hobbyists, and anyone curious about the craft—bring your questions and enthusiasm!
Complimentary lunch will be provided for guests and club members.
We give a big thanks to the sponsors for this event:
More about the official recipes:
Click here to see all the original recipe PDFs
Recipe #1
“Steam McQueen”
Style: California Common
Recipe courtesy of AHA member Bob Rouse of College Park, Md., and the DC Homebrewers. Anchor Steam was one of Bob’s gateway craft beers, and he was intrigued by its classification as a “hybrid” beer by the Beer Judge Certification Program (BJCP). It has since become his longtime house beer, and this version earned a bronze medal in the 2023 National Homebrew
INGREDIENTS
Malts:
9 lb. (4.08 kg) Vienna malt
10 oz. (283 g) 20L crystal malt
8 oz. (227 g melanoidin malt
8 oz. (227 g) Victory malt
6 oz. (170 g) 60L crystal malt
4 oz. (113 g) 30L Munich malt
4 oz. (113 g) dextrin malt
Hops:
0.7 oz. (20 g) Northern Brewer, 8.5% a.a. @ 60 min
0.8 oz. (23 g) Northern Brewer, 8.5% a.a. @ 10 min
1 oz. (28 g) Northern Brewer, 8.5% a.a., whirlpool
1 oz. (28 g) Northern Brewer, 8.5% a.a., dry hop
Yeast:
A hybrid lager yeast strain, such as White Labs WLP810 San Francisco Lager Yeast, Wyeast 2112 California Lager, or
SafAle S-23 Lager
OR a clean, neutral ale yeast such as SafAle US-05 Ale, American Ale, or California Ale Yeast
Water:
10 gal. (37.9 L) RO water treated with 6.1 g gypsum, 8.3 g calcium chloride, 4.1 g Epsom salts, and 2 g baking soda.
Ca 96 ppm, Mg 10 ppm, Na 17 ppm, S04 132 ppm, Cl 105 ppm.
Other Ingredients:
Irish moss at 15 min
Specifications:
Batch volume: 5 U.S. gal. (18.93 L)
Original gravity: 1.055 (13.5°P)
Final gravity: 1.017 (4.2°P)
Efficiency: 67%
Color: 10.4 SRM
Bitterness: 42 IBU
Alcohol: 5.1% by volume
Directions and Brewing Notes:
Mash in at 151°F (66°C) with 4.6 gals of 161°F (72°C) treated water. Rest 60 min. Ramp up to 168°F (76°C) and hold 10 min. Mash out at 175°F (79°C). Run 7.5 gal (28.5 L) wort into the kettle. Boil 60 min. Add Irish Moss 15 minutes before the end of the boil. After flameout, whirlpool 20 min. Chill to 62°F (17°C), oxygenate, and pitch yeast. If using ale yeast, ferment at 68°F (20°C) for 1 week, then raise to 70°F (21°C) until final gravity is reached. If using a hybrid lager yeast, ferment at 62°F (17°C) for 1 week, then raise to 70°F (21°C) until final gravity is reached. Dry hop 3 days, then rack to secondary. Cold condition 1 week at 45°F (7°C), then keg or bottle.
Recipe #2:
Super Rooster Hot Sauce
Recipe courtesy of Drew Beechum of the Maltose Falcons, Pasadena, California.
Inspired by heaping piles of super-ripe jalapeños in the garden and the need to preserve them, Super Rooster is a slightly amped-up take on everyone’s favorite spicy red sauce.
Batch volume: 0.380 gallons (about 1.44 L)
Style: Fermented hot sauce
Fermentation time: 3 weeks
Ingredients
Peppers
40 oz. (1.134 kg) jalapeños, habaneros, and Thai bird’s-eye chiles
Culture
1 fl. oz. (30 mL) Cleveland Classic kraut brine, plus more for post-fermentation blending
Additional Items
1 oz. (28 g) kosher salt (about 2.5% of total pepper weight)
Vinegar, to taste
Honey, sugar, or another sweetener, to taste
Xanthan gum, optional, to prevent separation
Ascorbic acid powder, optional, to preserve color
Fermentation Notes:
1. Wash and destem all the peppers.
2. Remove the seeds from all peppers except the habaneros and Thai bird’s-eye chiles. Pepper seeds can lend a bitter, metallic flavor.
3. Coarsely pulse the peppers in a food processor.
4. Mix in the salt and let the mash sit for 20 to 30 minutes to begin forming brine, and allow the pepper mash to relax.
5. Stir in the kraut brine as extra lactic acid bacteria insurance.
6. Transfer to a sanitized vessel and keep the mash submerged. A sanitized zip-top bag filled with water can be used as a weight.
7. Ferment for 3 weeks.
8. Purée the mash with a small amount of brine. Adjust to the desired thickness, then press through a
sieve for an extra smooth texture.
9. Add salt, vinegar, and sweetener to taste. The finished sauce should be piquant and flavorful.
10. If desired, blend in a small pinch of xanthan gum to prevent separation and ascorbic acid powder to help preserve the color.
11. Bottle.
12. To preserve the live, gut-healthy lactic acid bacteria, store for up to 4 weeks in the fridge. Otherwise, pasteurize bottle(s) at 180°F (82°C) for 10 minutes.
Recipe #3:
Coca-Cola Bochet (Mead)
Created by Golden Hive Mead founder Charlie Biolo, this Coca-Cola bochet swaps water for flattened soda and pairs it with caramelized honey for a rich, tangy mead with notes of caramel, cinnamon, vanilla and lime. Let the soda go completely flat before fermenting, and pull the honey from the heat before it tastes done because it will continue to darken. After fermentation, stabilize before back-sweetening and taste weekly while aging on oak and spices.
Batch Notes:
I caramelized my honey for 20 to 30 minutes over low heat, tasting every few minutes. You're looking for a flavorful, caramel smell and taste without any burnt or acrid notes. Pull it before you think it's done; it keeps darkening after you take it off the heat.
I backsweetened my mead with additional caramelized honey post-fermentation. If you want to sweeten yours, make sure to add stabilizers first. I go through the full process in how to stabilize mead.
Primary fermentation ran 30 days, final product came out dry with a tangy caramel character and a noticeable cinnamon and lime brightness on the finish. Backsweetened to FG of 1.030 at around 13% ABV.
Ingredients:
Day of Batching
2 lb. (0.9 kg) raw honey, caramelized
0.75 gal. (2.8 L) Coca-Cola, flattened
2.5 g K1-V1116 yeast (or similar wine yeast)
4 g Fermaid O nutrient, staggered over the first 3 days
Post-Fermentation
Juice and peel of 1 lime
1 toasted and charred oak stave
1/2 cinnamon stick
1/2 vanilla bean
Instructions
1. Sanitize all your equipment before you touch anything else.
2. Pour your Coca-Cola out ahead of time and let it go flat. You want the carbonation gone before it hits the fermenter.
3. Caramelize your honey in a saucepan over low heat, stirring frequently and tasting every few minutes, for 20 to 30 minutes, until it's flavorful and caramelly but not burnt.
4. Combine the caramelized honey and flat Coca-Cola in your fermentation vessel, leaving a couple inches of headspace. Record your starting gravity reading.
5. Pitch your yeast.
6. Add your Fermaid O nutrients.
7. Stir until everything is combined, seal with an airlock, and ferment at room temperature out of direct sunlight. I recommend stirring vigorously once a day for the first few days of fermentation.
8. Let it ferment for 30 days.
9. Record final gravity and calculate ABV.
10. Rack off the sediment into a clean, sanitized vessel, and stabilize.
11. In a brew bag, add the lime juice, lime peel, oak stave, cinnamon stick, vanilla bean, and stir in additional honey as needed (make sure to consider the added volume when calculating adjusted final ABV). Taste weekly and pull the oak and spices once the flavor is where you want it.
12. Bottle and enjoy!
Page updated
Google Sites
Report abuse