Homebrew Beer Recipes

Page 2291 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
Mother May I Have Another Oatmeal Milk Stout	Sweet Stout	5.25 Gallons	1.069	1.028	5.37	28.41	36.01 °L	952	0
Author: mblairbeer Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.08 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: Bottling Sugar Priming Amount: 4 oz Creation Date: 2/12/2017 9:33 PM Notes: Brewed on 12/31/16 Mash grains at 156 F for 60 minutes Bring LME to boil & add wort from grains Return to boil and add hops Boil for 45 minutes Add lactose & 1 teaspoon Irish Moss Boil for 15 more minutes Sg = 1069 on 12/31/16 Rg = 1030 on 1/14/17 Fg = 1028 on 1/29/17 Bottled with 4 oz bottling sugar Based on Finkel & Garf Oatmeal Milk Stout, Zymurgy 2016
Better BEE Good Bier	American Amber Ale	5.5 Gallons	1.048	1.009	5.15	21	9.25 °L	952	0
Author: Volzhausen Brewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 8.73 psi Creation Date: 1/22/2023 12:43 AM Notes: Brewed 3/8/23. Pre-boil 1.040. Post-boil OG 1.052.
Kross Border Kriek (read The Description Carefully)	Fruit Lambic	5 Gallons	1.045	1.006	5.14	8.28	3.31 °L	952	0
Author: dr.sisler Boil Size: 10 Gallons Boil Time: 120 Boil Gravity: 1.022 Efficiency: 70 Mash Thickness: 0.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4.8 oz Creation Date: 10/13/2021 8:55 AM Notes: The mash schedule is complicated, and it will begin EXTREMEMLY THICK. This is necessary because you will end with a lot of water, even at this thick of an intial mash. Turbid mashing requires removal of the watery portion of the mash, you will be doing a lot of transferring and near-constant temperature monitoring. The volumes of water in the mash schedule are rough guidelines, Focus on hitting the target temperatures. This is the mash schedule from Cantillion in Brussles, It can also be found here (https://www.morebeer.com/articles/Brewing_Lambic_at_Home ) if you need more information. You WILL NOT achieve a positive iodine-conversion test. This may seem like a lot of work. IT IS. But it is necessary to achieve the right profile for the loooonnnngggg fermentation and food for the bacteria. On that note, I was fortunate enough to live within an hour's drive of Lembeek, Belgium, and was able to do an overnight coolship inoculation at the home of Lambic, and "acquired" a sample of yeast and bacteria from inside a lambic brewery The yeast mix in the recipe is as close as you're going to get outside of Flanders. THE HOPS. This is very important; you need to buy them AT LEAST 6 months before you plan on brewing this. 4oz of hops, opened, poured out onto a tray, and left in a cool, dark, open-air setting to age. They will lose all color and turn yellow, all hop aroma will be gone, as well as the bitterness. They will begin to smell 'cheesy' when they're aged enough for use. DO NOT USE FRESH HOPS. Fermentation. Settle in, this is going to be a long one. Primary fermentation was 6 months. The beer should develop a thick white bubbly pellicle, and you will notice ropey sections hanging down into the beer. Let your airlock go dry for a few days to a week before refilling throughout the fermentation. The microbes will need the oxygen. At the end of the 6 months. the beer was divided into two carboys to make room for the addition of 8lbs of sour cherries. Don't bother washing them. Either freeze and thaw or lightly crush before adding. This will kick off a secondary fermentation, not as vigorous as the first, but enough to say again: split this between two carboys after primary. Wait another ~6 months, the cherries will sink and begin to break down. rack off the cherries into a third carboy and let it settle for about a month. Bottle condition this beer, and age it. Aim low with the priming sugar. It will reach the desired high level of carbonation, as bacteria continue to ferment in the bottle. This beer didn't get really good until a year in the bottle. I first brewed this in 2014. I write this now in 2021 - 8 years in bottle, and it has only gotten better. This is worth the effort, I promise. It is the best lambic I have had outside of Belgium, and better than a lot of lambic IN Belgium (That's the opinion of a Native Belgian friend) Your patience will be rewarded.
Strawberry Hibiscus Ale	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.048	1.009	5.15	9.37	3.56 °L	952	0
Author: Backcrack Boil Size: 6.75 Gallons Boil Time: 30 Boil Gravity: 1.043 Efficiency: 69 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/4/2021 7:43 PM Notes: Won a bronze medal at Larry Fest Twisted Homebrew Competition for people's choice on 06/25/2022
Fruit Wheat Beer Base	American Wheat Beer	17 Gallons	1.047	1.009	5.03	23.37	4.04 °L	952	1
Author: Mikerobrewer Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 70 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: 7/1/2021 11:07 PM Notes: Split batch into 10 gallon & 5 gallon fermenters: 10 gallon: Add 32 ozs blackberry puree 5 gallon: Add 5 lbs of frozen peaches
PILSNER - BREW IT BRU	German Pilsner (Pils)	20.1 Litres	1.046	1.007	5.15	33.82	3.87 °L	952	6
Author: Brew it Bru Boil Size: 23.5 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 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: 153.6 g Creation Date: 5/12/2021 8:07 AM Notes:
Summer Blood Orange Honey Wheat	Fruit Beer	5 Gallons	1.051	1.012	5.08	23.66	3.68 °L	952	0
Author: Boil Size: 3.5 Gallons Boil Time: 50 Boil Gravity: 1.069 Efficiency: 35 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: 5/13/2019 12:36 AM Notes: 1) Sanitize brewing equipment. 2) Heat water to 150-160 max. 3) Steep grains for 20 min. 4) Bring wort to a boil (212) then remove from heat, add 6.6lb LME and stir in until dissolved then return to boil. 5) Add 1.25 oz. Cascade/Saaz bittering hops at start of 50 min boil. 6) Add 1 oz. Liberty hops at 20 min of boil. 7) Add 1 oz. of Saaz hops at 5min of boil with .25 oz. of sweet orange peel, 2oz of honey. 8) Transfer wort into primary fermenter and bring level to 5 gal. 9) Take hydrometer reading and record. 10) Aerate the wort then pitch the yeast once temp is <78 deg. 11) Ferment 1 week or until completed. Transfer wort to secondary and add 1.5 oz. Blood orange concentrate, and .2oz Cascade dry hop. Ferment for 1 week.
Pilsner Urquell	Czech Premium Pale Lager	5.5 Gallons	1.055	1.015	5.22	39.2	4.1 °L	952	0
Author: EricM Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/28/2019 1:02 PM Notes: Mash grains with 15 qts. (14.2 L) soft water at 142 °F (61 °C) and hold for 30 minutes. Perform a decoction, pull 1/3 thick portion of the mash (~1.5 gallons/5.7 L) and bringing to a boil. Boil for 15 minutes being sure not to scorch the grain mix. Stir the decocted portion back into the main mash. The main mash should now settle at 155 °F (68 °C). Hold for a 30 minute rest. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast. Ferment at 50 °F (10 °C) until signs of fermentation have slowed considerably. Some diacetyl is noted in Pilsner Urqell, but if there is a strong diacetyl presence at this point, 2-4 days at 65 °F (18 °C) is advised. Rack to secondary and lager for 4-6 weeks at 40 °F (4 °C). After lagering is complete, bottle or keg as usual.
Czech Dark Lager	Czech Dark Lager	5.5 Gallons	1.053	1.013	5.24	28.04	23.11 °L	952	0
Author: Cat_aclysm Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 1.4 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: 12/8/2017 2:59 PM Notes: Mash schedule 122 15 min 145 30 158, pull decoction, rest at 163 15 minutes Boil for 30 min, re infuse, rest 10 minutes, sparge
Biscuit Batch #2	American Pale Ale	20.5 Litres	1.052	1.012	5.16	48.09	7.52 °L	952	0
Author: Leglesswondercat Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: White Sugar, batch prime, bottles Priming Amount: 115g Creation Date: 11/22/2017 4:37 PM Notes: Foam skimmed off during boil
Saison	Saison	465 Gallons	1.051	1.01	5.4	24.77	3.89 °L	952	1
Author: fitzjive Boil Size: 466.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 72 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: 6/4/2014 5:09 PM Notes:
Sweet Chocolate Stout	Sweet Stout	2 Gallons	1.062	1.023	5.04	25.11	39.42 °L	952	0
Author: Tollie Mitchell Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.082 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: 10/26/2016 7:19 PM Notes: Soaked grains for 30 min in 1/2 gallon of water, then drained and put in fridge for later. Ferment with Hershey's choc syrup dissolved in water. Added 1/2 oz of black malt as my Carafa III was not crushed super good.
Wicked Stout	Dry Stout	5 Gallons	1.054	1.015	5.07	30.74	35.26 °L	952	1
Author: mwpearce Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: Corn Sugar Priming Amount: 1c Creation Date: 9/9/2016 8:54 PM Notes:
Easy Weizenbier	Weissbier	5.25 Gallons	1.048	1.009	5.1	25.69	3.86 °L	952	0
Author: Barrel guy Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 71 ° F Priming Method: Best Sugar Priming Amount: 5 oz. Creation Date: 5/27/2016 9:43 PM Notes: May 2016 The LME is Williams Brewing German Weizenmalt # M77. It is a blend of 60 percent German wheat and 40 percent Moravian 2 row barley. You can do a 50/50 blend by using 3.3 lb bottles each of Wheat and Light Barley LME and get similar results with a little higher gravity. Cut the DME to 10 oz and it's about the same. The DME is Briess Bavarian Wheat. I cut my propane burner @ 45 minutes and add the DME, hops, whirlfloc and chiller. Turn on the burner and restart your timer when it's boiling again. I know 2 1/2 ounces of hops sounds like a lot for a Weissbier. The Lubliner is polish hop I bought from Nikobrew about September 2015. It was from the 2012 harvest and the AA is probably not 4.7 anymore but they have a nice herbal quality. The Saaz, a Czech variety, adds a subtle earthy and slightly spicy finish not really common to a Weissbier but it's not in your face. Now for the yeast. I know US05 is pretty lame. What can I say, I forgot to get a German yeast. Next time something good. I always rehydrate my yeast in a wort sample I take as I transfer from the boil kettle to the fermenter. I also always oxegenate the wort with an O2 wand rather than sloshing the wort around inside the fermenter.
YSB ESB	Extra Special/Strong Bitter (ESB)	25 Litres	1.052	1.011	5.4	35.55	11.79 °L	952	0
Author: Dafydd Boil Size: 34 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/8/2016 9:49 AM Notes:
Not Kool Kolsch	Kölsch	20 Gallons	12.814	3.136	5.19	46.44	5.28 °L	952	0
Author: shastic17@comcast.net Boil Size: 24 Gallons Boil Time: 60 Boil Gravity: 10.8 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/23/2016 11:46 AM Notes:
Tempe Closet Basic Pale	American Pale Ale	5.5 Gallons	13.052	3.527	5.12	56.1	4.06 °L	952	2
Author: Tempe Closet Brewery Boil Size: 6.4 Gallons Boil Time: 60 Boil Gravity: 11.3 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/16/2016 3:27 AM Notes:
Pale Ale	American Pale Ale	580 Litres	13.126	2.992	5.44	41.61	7.18 °L	952	0
Author: Dargett Brewery Boil Size: 600 Litres Boil Time: 60 Boil Gravity: 12.7 Efficiency: 84 Mash Thickness: N/A Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/20/2016 7:37 AM Notes:
Golding Digger Lager	Bohemian Pilsener	5.5 Gallons	1.054	1.014	5.33	36.31	4.26 °L	952	0
Author: crispysauerkraut Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 69 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: 3/7/2015 10:50 PM Notes:
ORM`s Kölsch	Kölsch	35 Litres	1.055	1.015	5.2	21.85	3.6 °L	952	0
Author: Boil Size: 38 Litres Boil Time: 90 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/27/2015 11:22 AM Notes:
« First ‹ Previous 2287 2288 2289 2290 2291 2292 2293 2294 2295 Next › Last »							Page 2291 of 16,012 20 Recipes of 320,234