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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 1st, 2025
Location: Amarillo Brewing Supply - 6650 Canyon Dr #2, Amarillo, TX 79109
Time: Event starts 10:30 am, come and go until about 2 pm.
Lunch will be provided to guests and members for free.
Cost: Free
Raffles for Free Giveaways:
Brewer's Best Craft Beer Brewing 5 Gallon Equipment Kit
Pumpkin Spice Porter Ingredient Kit
Holiday Ale Ingredient Kit
The official recipes of Learn to Homebrew day are the “Let’s Lager Down to the Ozdust Ballroom” Vienna Lager and Ruddles Best Bitter. Many of the participants may be brewing this recipe 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 new owner Danny Henry. Danny will be available to discuss his business venture and his passion for homebrewing.
What to Expect:
Homebrewing Demonstrations: Witness the fascinating process of brewing beer by observing experienced homebrewers in action. This hands-on experience will provide valuable insights for those looking to get started in homebrewing.
Meet Danny Henry: Danny, the new owner of Amarillo Brewing Supply, will be present to discuss his exciting new business and share his brewing expertise. Don’t miss the opportunity to learn from a local expert and get tips for your brewing journey.
Buy Your Supplies: If you're ready to start your homebrewing journey, Amarillo Brewing Supply will have all the equipment and ingredients you need to get started right at the event.
All Are Welcome: The event is open to everyone, whether you're an experienced homebrewer, a first-time enthusiast, or just curious about the craft. Join us to celebrate the art of brewing and meet like-minded individuals who share your passion.
Interactive Experience: Ask questions, learn about various brewing techniques, and gain inspiration for your brewing journey. Feel free to come and go as you please or stay throughout to catch all the brewing action.
Aged 21 and Over: Please note that this event is for individuals aged 21 and older, as it involves alcohol and hands-on brewing activities. Home brew samples will be available to those who attend and are over 21.
We give a big thanks to the sponsors for this event:
More about the official recipes:
Recipe #1
“Let’s Lager Down to the Ozdust Ballroom” Vienna Lager
Style: Vienna Lager
Recipe courtesy of AHA member Tyler Miller, Mesa, Ariz ., 2025 National Homebrew Competition,
Samuel Adams Ninkasi Winner and member of the Arizona Society of Homebrewers (2025 NHC Homebrew Club of the Year).
INGREDIENTS
Malts:
5.5 lb. (2.49 kg) Weyermann Barke Vienna (%)
2.25 lb. (1.02 kg) Weyermann Barke Munich (%)
1.5 lb. (680 g) Weyermann Barke Pilsner (%)
8 oz. (227 g) Weyermann Caramunich I (%)
8 oz. (227 g) Weyermann Caramunich II (%)
8 oz. (227 g) Weyermann Melanoidin (%)
4 oz. (113 g) Weyermann Acidulated (%)
Hops:
0.35 oz. (10 g) German Magnum, 15% a.a. @ 60 min
Yeast:
2 packs of Fermentis Saflager W-34/70 (what Tyler used), or Lallemand LalBrew NovaLager, or a comparable yeast
Water:
Ca 50 ppm
Mg 15 ppm
Na 15 ppm
Cl 55 ppm
SO4 100 ppm
HCO3 43 ppm
Other Ingredients:
1 tablet Whirlfloc @ 10 min
1 capsule Lallemand Servomyces yeast nutrient @ pitching
Specifications:
Yield: 5.5 gal (20.8 L)
Original Gravity: 1.049 (12.2°P)
Final Gravity: 1.011 (2.7°P)
ABV: 5%
Bitterness: 20 IBU
Color: 11 SRM
Efficiency: 68%
Directions and Brewing Notes:
Start with RO water and treat strike water with brewing salts to achieve the specified water profile. Follow the Hochkurz mash schedule. Target a mash pH of 5.3. Mash in at 146° F (63°C) and hold for 20 minutes. Increase mash temperature to 156° F (69°C) and hold for 35 minutes. Increase mash temperature to 168° F (76°C) to mash out.
Boil for 90 minutes. At 60 minutes add Magnum hops. Add Whirlfloc tablet at 10 minutes. Chill the wort to 50° F (10°C), oxygenate wort, add 1 yeast nutrient capsule to the wort, and pitch yeast.
Ferment at 50° F (10°C) for 5–7 days. Then let fermentation free rise to 58° F (14°C) and hold for 7 days. Take a gravity sample to confirm full attenuation of the yeast. Perform a forced diacetyl test, if the test passes, begin decreasing the temperature 2–4° F per day until beer reaches 35–37° F (2–3°C). Transfer the beer. If kegging, add gelatin and carbonate to 2.6 volumes C02.
Recipe #2:
Ruddles Best Bitter
Style: Best Bitter
Recipe courtesy of Alan Dunn , Ruddles Brewery Limited, Langham, Oak ham, UK.
INGREDIENTS
Malts:
4 lb. (1.8 kg) British extra light dried malt extract
8 oz. (227 g) 90L English crystal malt
Hops:
4 HBU (113 MBU) whole English Northdown hops @ 60 min
3 HBU (85 MBU) whole English Bramling Cross or Wye Challenger @ 60 min
5 HBU (142 MBU) whole English Fuggles @ 20 min
1 oz. (28 g) whole English Kent Goldings, 2 to 5 min steep @ knockout
Yeast:
A neutral, well attenuating ale yeast that does not produce excessive fruitiness. Diacetyl is not desirable.
Other Ingredients:
1/4 tsp. Irish Moss
3/4 cup of corn sugar for priming (bottles) or 1/3 cup of corn sugar (keg)
Specifications:
Yield: 5 gal (18.93 L)
Original Gravity: 1.036 (9°P)
Final Gravity: 1.008 (2°P)
ABV: 3.6%
Bitterness: 30 IBU
Color: 12 SRM (24 EBC)
Directions and Brewing Notes:
Steep crushed crystal malt in 1.5 gallons (5.7 L) water at 150°F (65.5 C) for 30 minutes. Strain and sparge with enough 170°F (76.5°C) water to finish with 2.5 gallons (9.5 L) specialty grain liquor. Add the dried malt extract and bittering hops and bring to a full and vigorous boil.
Boil 60 minutes. Add flavor hops at 20 minutes. Add Irish moss at 10 minutes. After a total wort boil of 60 minutes, turn off the heat, and rack clear wort into a sanitized fermenter to which 2 gallons (7.6 L) of cold water have been added. If necessary , add additional cold water to achieve a 5-gallon (19-L) batch size .
Chill the wort to 70°F (21°C). Aerate and add an active yeast starter. Ferment for 4–6 days in primary. Then transfer in to a secondary fermenter, and chill to 60°F (15.5°C). When secondary aging is complete , prime with sugar, and bottle or keg. Let condition at temperatures above 60° F (15.5°C) until clear and carbonated.
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