Homebrew Beer Recipes

Page 1949 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
Lucie Style (Mongrel II)	Strong Bitter	21 Litres	1.057	1.016	5.38	44.63	11.55 °L	1K	0
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/1/2016 3:25 PM Notes: split boil: batch 1 = 002, batch 2 = 005 go for max volume sub flaked wheat or oats for flaked rye if needed be meticulous about hop additions and runoff: to make split boil as even as possible..
Tart Cherry Gose	Gose	5.5 Gallons	1.043	1.006	4.86	7.52	3.37 °L	1K	1
Author: Wilder Drive Brewing Company Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 63 Mash Thickness: 3.04 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 77 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/28/2022 3:06 PM Notes: 1st beer brew ever! HYDROMETER READINGS (ROOM TEMP) Gravity after 1st mash - 1.029 Gravity after 2nd mash - 1.036 Gravity after boil - 1.043 Gravity after 24hrs fermenting - 1.030 Gravity after 2weeks fermenting - 1.016 pH READINGS (ROOM TEMP) pH after 1st mash - 6.0 pH after 2st mash - 5.9 pH after boil - 6.4 pH after 24hrs fermenting - 4.2 pH after 2weeks fermenting - 3.1 MASH: Grains slowly poured in at 157 strike with medium stirring. Recirculated for the last 50 minutes, no recirculation for the first 10 minutes of mash. For the 2nd higher temp mash, again did not circulate for the first 10 minutes then recirculated for the last 10 minutes. Gravity was low after first mash so second mash was done. Stirred vigorously for the first 5 minutes of the second mash pH seemed high after mash phase. Added 2.5g more of CaCl (originally added only 5g) immediately before the boil to try and combat this. Would recommend using lactic acid instead to lower pH for this sour in the future. Used 50/50 wheat/pilsner (10lbs total) and potentially had too thick of mash/stuck mash. I believe the issue was not giving a vigorous enough stir. Would stir more thoroughly next time at each 10 minute mark and forego the secondary mashing phase. BOIL: Anvil Foundry was set to 85% power during boil, which seemed to give a good boil. I believe the yeast nutrient (DAP) added during the boil significantly raised the pH. Would not use yeast nutrient again for this recipe. Hop spider was used for hop pellets, everything else went into the main boil volume. FERMENTATION: Wort cooled rapidly from boil to approximately 90 degrees. Would probably go to 80 degrees for cooling next time. Used Anvil Foundry pump to go into fermenter, and made sure to splash on wall to maximize oxygenation. Yeast was pitched at approximately 90F. Fermenter stored at approximately 77F. 6lbs of cherries (50/50 tart/sweet - frozen from meijer) were added 24 hours into fermentation. Cherries were stored in freezer. 24 hours before putting in they were transferred to the fridge to thaw. Then on the day they were put in they were heated rapidly from fridge in ~130F water for 20 minutes, blended to near uniformity, and then poured into the fermenter using a big bowl and the wide mouth fermenter. There was lots of splashing and it seemed like it was poured in with a significant to medium amount of agitation to the liquid surface. At 2 week mark cold crashed for 2 days at about 38F. Immediately racked to keg after 2 days of cold crashing. TASTING NOTES: Tasting after 1st mash - strong wheat and sugar flavor, a little bit watery, mild chalkiness Tasting after 2st mash - stronger wheat and especially stronger sugar flavor; still a bit watery, mild chalkiness Tasting after boil - extremely bitter; a lot of harsh taste with regards to bitterness - hops very pronounced and just bitey in general. Sugar was hard to taste but still present. Salty and almost chalky. Definitely able to taste the aromatics from the coriander as well. Tasting after 24hrs fermenting - much less bitter, very salty tasting, fair as far as sugar goes, definitely there but not overwhelming, and honestly a bit chalky tasting. Starting to taste a hint of sour/tart/acidity. Much "thicker" feeling, less watery and more full mouth feel. After 2 weeks taste was much more tart and smooth, with a good balance between salty, sweet, and tart. Very nuanced cherry flavor, really just popping with tartness. FUTURE THINGS TO TRY: -90 minute mash -add 0.5lbs acidulated malt to mash -lactic acid to lower pH -adding epsom salt to supply magnesium -no yeast nutrient -add half lb of rice hulls to mash to prevent sticking
Always Sunny In Vienna (E) - 5 Gallon	Vienna Lager	5.5 Gallons	1.054	1.014	5.28	19.16	9.56 °L	1K	0
Author: Perfect Brewing Supply Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.1 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 2/20/2021 8:21 PM Notes:
Ringwood Forty Niner - 49 Litre	Strong Bitter	46 Litres	1.049	1.013	4.74	26.27	8.46 °L	1K	0
Author: M3 Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 78 Mash Thickness: 6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 12/27/2020 6:45 PM Notes: Brew Date 30/12/20 65l water to be used 5ml Lactic acid added night before (reduces alkalinity from 208 to 164ppm) 37ml AMS added the night before with 2 x campden tablets water checked with kit caco3 = 114ppm Mash schedule - Madeinead ph strip after 20 mins =5.6 55 litres pre boil gravity 1.044 Post boil approx 50 litres Post boil gravity 1.049 Whirlpooled and left to settle 23 litres in 2 x fermenters 1 x fermenter pack of wyeast 1187 1 x fermenter 13g rehydrated S-04 Put in fermentation chamber @ 18 degrees After 11 days checked gravity S-04 - 1.014 1187 - 1.014 Racked each beer into 1 x corny (25g brewing sugar) and 4 x bottles. Placed into chamber to condition @18.5 degrees ABV 4.7%
Quinoa Pale Ale	American Pale Ale	11 Gallons	1.053	1.013	5.25	38.03	4.19 °L	1K	0
Author: youreanimpulse Boil Size: 12.5 Gallons Boil Time: 120 Boil Gravity: 1.047 Efficiency: 67 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/25/2020 7:28 PM Notes:
Dont Be Afraid Of The Dark	Schwarzbier	5.5 Gallons	1.05	1.012	4.98	21.4	28.96 °L	1K	0
Author: Herr Stein Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: N/A Priming Method: dextrose Priming Amount: 5.1 oz Creation Date: 10/31/2019 5:36 PM Notes:
Cranberry Hefeweizen	Weissbier	5.5 Gallons	1.047	1.011	4.7	14.89	3.68 °L	1K	0
Author: BrewerJim Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/31/2018 11:11 AM Notes:
Jackies Cream Ale	Cream Ale	5.5 Gallons	1.05	1.008	5.45	64.24	6.93 °L	1K	1
Author: Wiregrass Brewing Company Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 79 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 27.96 psi Creation Date: 10/20/2017 7:59 PM Notes:
Blonde Ale #3	Blonde Ale	12 Gallons	1.049	1.012	4.96	29.24	4.94 °L	1K	0
Author: haeffnkr Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/24/2017 5:08 AM Notes: Gypsum: 19 Epsom salt: 3 Table salt: 1 Calcium chloride: 4 4 ml lactic acid Ca+2 Mg+2 Na+ Cl- SO4-2 HCO Actual 94.0 5.0 6.7 43.2 200.6 0.000 ▲
RauchAle	Classic Rauchbier	20 Litres	13.274	3.432	5.29	29.26	5.4 °L	1K	1
Author: koma Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 12.1 Efficiency: 70 Mash Thickness: 3.4 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/14/2017 12:38 PM Notes:
Gingerbread Brown	American Brown Ale	5.5 Gallons	1.051	1.015	4.78	0	34.48 °L	1K	1
Author: Jsquared Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/19/2015 7:02 PM Notes: Prime with Brown Sugar Used Simpsons Extra Dark Crystal Malt and Briess Special Roast
Malloneys Rouge (Irish Red Ale)	Irish Red Ale	22 Litres	1.051	1.014	4.81	23.53	13.82 °L	1K	0
Author: BIAB Boil Size: 28 Litres Boil Time: 80 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18.5 ° C Priming Method: gyle Priming Amount: 1 litre Creation Date: 10/25/2016 7:36 AM Notes:
Pils Saaz Single	Trappist Single	3.5 Gallons	1.052	1.01	5.49	17.7	3.15 °L	1K	0
Author: rrenaud Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.5 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: 3/31/2016 3:08 PM Notes:
4Gs FF Pale Ale	American Pale Ale	5.5 Gallons	1.048	1.008	5.17	55.96	6.86 °L	1K	1
Author: 4Gs Brewing Boil Size: 7.3 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 71 Mash Thickness: 1.25 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: 2/27/2016 2:38 PM Notes: Might want to try this one with 1/2 Pale 1/2 pilsner malt. However it's a fantastic PA.
Supergose	Clone Beer	5 Gallons	1.047	1.01	4.81	12.77	3.61 °L	1K	1
Author: Mike Sharpes Boil Size: 7 Gallons Boil Time: 30 Boil Gravity: 1.033 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/19/2015 10:20 PM Notes: Champagne SuperGose 75% Brewhouse Efficiency 4 lb Pilsner malt 3 lb White wheat malt 1 lb Flaked wheat 0.5 lb Rolled oats 0.5 lb Rice hulls (separate) 1.0 lb Acidulated malt (separate) 0.5 oz Northern Brewer (8% AAU) - 30 min 0.25 oz Sea salt - 10 min 0.25 oz Coriander, crushed - 10 min Directions Reserve 0.5 lb of fermentable grains and store in sanitized muslin bag. Mash in remaining grains (except acidulated malt) at 1.25 qt/lb for 60 minutes at 150F. After saccharification is complete, add 0.5-1.0 lb acidulated malt to target a mash pH of 4.5. Mash out at 168F. Sparge with 185F water. Collect 6 gal wort in sanitized kettle. Allow wort to freefall to 120F. Place reserved grain bag in wort. Purge kettle of all oxygen by pushing CO2 through the wort. Attach ferm heater and maintain temperature between 110-120F for 24-72 hours. Check the wort pH every 12 hours to make sure you don't exceed your souring threshold. When wort has achieved desired tartness (pH ~ 3.5), boil for 30 minutes, per the above boil schedule. Chill to 64F and pitch WY1007 starter (I used a Troublesome dreg starter in lieu of WY1007). Ferment in primary for 1 week at 64F and bottle or keg to medium-high carbonation (2.7 vols).
Američki #1	American Pale Ale	27 Litres	1.049	1.012	4.8	33.54	4.84 °L	1K	0
Author: pivoljub Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.11 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/23/2015 11:12 PM Notes:
Banded Horn Jolly Woodsman Clone	Brown Porter	5 Gallons	1.057	1.015	5.42	20.89	8.95 °L	1K	0
Author: Longfellow Brewing Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.141 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 60 ° F Priming Method: Sugar Priming Amount: 3/4 cup Creation Date: 9/26/2015 7:01 PM Notes: Nips and Coffee soak in vodka for two weeks then are added during the secondary fermentation stage. Alexander’s Sun Country Pale Malt Extract
ESb II	Extra Special/Strong Bitter (ESB)	22.5 Litres	1.054	1.013	5.3	43.41	15.61 °L	1K	2
Author: Diamond-Geezer Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 76 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/28/2015 7:21 PM Notes:
Samuel's Highland, Zion Pale Ale	American IPA	18 Litres	1.051	1.01	5.37	49.31	13.68 °L	1K	1
Author: Livingstone_Brewery Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.091 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/22/2015 11:21 PM Notes:
Amer. Wheat	American Wheat or Rye Beer	5.5 Gallons	1.047	1.011	4.73	31.58	3.76 °L	1K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/19/2015 9:55 PM Notes:
« First ‹ Previous 1945 1946 1947 1948 1949 1950 1951 1952 1953 Next › Last »							Page 1949 of 16,066 20 Recipes of 321,301