Homebrew Beer Recipes

Page 1024 of our growing list of 320,000+ homebrew beer recipes. Sort by beer style, batch size, ABV and more for all-grain, extract or partial mash brewing.

Browse All Recipes or explore by brewing method: All-grain | Extract | BIAB | Partial Mash

Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Miller's Wee Pint	Irish Red Ale	5.5 Gallons	1.064	1.02	5.81	21.85	12.85 °L	1.4K	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.073 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 63 ° F Priming Method: Corn Sugar Priming Amount: 5 oz Creation Date: 7/25/2015 1:53 AM Notes: 1.Steep grains in 1.55 gallon of water @ 155 degF for 30 min. 2. Bring water up to 3 gallons and to rolling boil. Add DME, 1st LME, and bittering hops for 60 min. 3. At 15 min add maltodextrin, whirlfloc tablet, yeast nutrient and wort chiller. 4. At 10 min add hop addition 2. 5. At 5 min add hop addition 3 and 2nd LME. 6. Cool wort to pitching temp. of 65 degF, add remaining water to 5.5 gallons, and pitch yeast. 8. Primary ferment for 5-7 days then transfer to secondary for 5-7 days. 9. Bottle carbonate/condition for 4-6 weeks.
Butternut Squash	Experimental Beer	1 Gallons	1.055	1.013	5.47	38.99	8.69 °L	1.4K	1
Author: Aaron Moore Boil Size: 2.3 Gallons Boil Time: 90 Boil Gravity: 1.024 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 74 ° F Priming Method: sucrose Priming Amount: 0.8 oz Creation Date: 11/25/2022 4:08 PM Notes: Concept === What happens if you make a beer where you use pumkin as a fermentable and use as much of it as possible? The plan is to try to isolate the pumpkin flavor specifically. It will be roasted for 1 hour at 375F, but I will forego sprinkling with brown sugar. I want only the pumpkin sugars to be contributing to the mash. Then, I'll have to blend the pumpkin so that as much of the sugar as possible is accessible to the enzymes. PPG of Pumpkin === I'm using the wild ass guess of 8 as a starting point from this post: https://www.homebrewtalk.com/threads/pumpkin-specific-gravity.196466/ The big question on this is will it finish fermenting? If I use the minimum recommended diastic power of the mash, can I get the full conversion? Will it just take longer? I've lengthened the mash to 120 minutes to see if it affects the conversion of whatever starches may be present in the pumpkin. Furthermore, if you max out the pumpkin contribution as a fermentable, what on earth will it taste like? Pumpkin juice from Harry Potter? Will it just end up reading as a surprisingly normal beer? Note on quantity of pumpkin to buy === 2 sugar pie pumpkins reduced down to 19oz of roasted pumpkin when I did burninating the pumpkinside. This requires 56 oz of roasted pumpkin. That adds up to roughly 6 pumpkins, I believe. EDIT: They didn't have any more sugar pie pumpkins because it's the day after thanksgiving. So I am switching to acorn squash. Though Kate suggested that Butternut might have been a better choice. EDIT2: I screwed up roasting the acorn squash. I left them in the oven when we left for a party. Hours later we came home and the whole house smelled pungently of squash. I discovered I had never taken them out and the oven was still on. I composted the desiccated husks, and felt suitably shitty about myself about the whole thing. It seems like roasting will cook it down and reduce the volume by about half. So for 3.5 lbs of roasted squash, I'll need 7~ lbs of raw squash.
Weihenmaxdanbarnen - Hefeweizen	Weissbier	21 Litres	1.054	1.013	5.38	13.25	3.78 °L	1.4K	1
Author: Barney BB Boil Size: 28 Litres Boil Time: 70 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 148.5 g Creation Date: 1/4/2021 6:59 AM Notes: Yeast: White Labs WLP300 OR Wyeast 3068 Weihenstephan Weizen If you want more banana flavor, ferment at the warmer end of the yeast’s range. The total wort boil time is 90 minutes, which helps reduce the S-Methyl Methiomine (SMM) present in the lightly kilned pilsner malt and results in less Dimethyl sulfide (DMS) in the finished beer.
Comp Dry-hopped Saison	Saison	11 Gallons	1.053	1.014	5.21	20.04	3.79 °L	1.4K	0
Author: Dark-Farmer Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 81 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/15/2018 4:40 PM Notes: Mash in = 7.80g (29.53L) @158.51f +6f =164.51f (73.61c) for 148f (64.44c) Mash out = 6.37g (24.12L) Predicted PH = 5.43
Rainy Day Pale Ale	American Pale Ale	13 Litres	1.059	1.014	5.83	95.6	9.22 °L	1.4K	0
Author: kretnio Boil Size: 17.85 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/13/2017 9:40 PM Notes:
Champale Ale	Belgian Pale Ale	15 Litres	1.055	1.004	6.69	38.17	6.7 °L	1.4K	0
Author: munnenhembryggeri Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/3/2017 4:33 PM Notes: Split batch: 10 liter med WLP715, torrhumla 25g nelson 5 liter med US-05, torrhumla med 45g nelson och 50g citra (≈25g/l)
Ambleside Brrrr...	Old Ale	12 Gallons	1.068	1.011	7.42	47.58	17.73 °L	1.4K	0
Author: Zack B Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/18/2016 10:31 PM Notes:
The Schmaniac	California Common	5.5 Gallons	1.054	1.009	5.82	40.08	12.98 °L	1.4K	0
Author: Jeremiah White Boil Size: 7.1 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/5/2016 1:07 AM Notes: Put deseeded roasted peppers in secondary, tast every day until desired taste.
Oatmeal Stout V	Oatmeal Stout	3 Gallons	1.054	1.015	5.12	34.41	39.24 °L	1.4K	7
Author: pete11 Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/21/2015 1:11 AM Notes:
Root Beer	California Common Beer	5.5 Gallons	1.066	1.019	6.21	17.16	24.27 °L	1.4K	0
Author: Drink Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/8/2015 12:58 AM Notes: starter made w/ both yeast and 150gm DME in 1.5L H2O
Sofiemyr Pale Ale	American Pale Ale	25 Litres	1.055	1.016	5.24	41.06	9.04 °L	1.4K	0
Author: cjohansen Boil Size: 27.5 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/23/2013 7:59 AM Notes:
Wheat Pale Ale	American Pale Ale	5.5 Gallons	1.053	1.009	5.84	33.59	9.53 °L	1.4K	1
Author: Ozarks Mountain Brewery Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.073 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/21/2015 6:47 PM Notes:
Munich Wheat	Specialty Beer	6 Gallons	1.072	1.016	7.37	54.62	5.42 °L	1.4K	0
Author: Brewminator Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 63 ° F Priming Method: your choice Priming Amount: N/A Creation Date: 3/28/2015 4:28 PM Notes: Primary fermentation will go for 10 to 14 days. I will bottle one gallon and rack the rest for secondary fermentation for 2 to 3 weeks. After secondary, I will cold crash for 3 days, fine with gelatin and cold crash for another 3 days. After this, I will keg the remaining 5 gallons.
Dunkelweizen	Dunkelweizen	5.5 Gallons	1.051	1.013	4.98	17.69	17.53 °L	1.4K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/28/2015 2:53 PM Notes:
Brown Eyed Girl	American Brown Ale	5 Gallons	1.052	1.013	5.13	21.97	20.37 °L	1.4K	0
Author: John Baker Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/15/2014 4:47 PM Notes:
Fat Frog Amber Ale	American Amber Ale	5 Gallons	1.053	1.014	5.2	41.3	12.3 °L	1.4K	0
Author: George Hotelling Boil Size: 2.89363 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/30/2012 2:05 AM Notes: Recipe from Adventures in Homebrewing - http://www.homebrewing.org/
Wreck 'em Red	Irish Red Ale	20 Litres	1.06	1.016	5.72	23.37	13.83 °L	1.4K	1
Author: Uncltrvlnmac Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 60 Mash Thickness: 2.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: Sugar Priming Amount: 91 grams Creation Date: 7/13/2014 10:41 PM Notes:
Rainy Day Stout II	Dry Stout	5.5 Gallons	1.056	1.01	6.03	33.54	37.38 °L	1.4K	1
Author: TheZel66 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/1/2014 1:08 AM Notes: from an all grain recipe in 2002, which had good comments from me on taste. halving the black patent malt. Also dropping the hops to 1.25 oz to put within dry stout specs. Also using my new favorite yeast strain, instead of Wyeast 1056. Also dropping mash temp down to 150. Will also try to reduce PH of mash water. We will want to see if we can improve on last time's efficiency, which was 58% for this recipe. shooting for a long sparge/lauter.
The Boss	English IPA	22 Litres	1.054	1.015	5.14	43.73	5.73 °L	1.4K	1
Author: comebackoneyear Boil Size: 24.5 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/19/2014 4:02 PM Notes:
Vårhveteøl	Weizen/Weissbier	40 Litres	1.056	1.014	5.49	18.56	5.04 °L	1.4K	1
Author: Vigdal Boil Size: 40 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/24/2013 1:05 PM Notes: Lav Pitch Rate for mer fruktsmak. http://shop.petit-agentur.no/products/wyeast-3068-weihenstephan-wheat-activator-xl-125-ml Må man tilsette honningen etter gjæringen er ferdig ettersom det er mye sukker i honning?
« First ‹ Previous 1020 1021 1022 1023 1024 1025 1026 1027 1028 Next › Last »							Page 1024 of 16,091 20 Recipes of 321,818