Homebrew Beer Recipes

Page 2445 of our growing list of 315,000+ 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
Ryżenchamon	American Pale Ale	20.8 Litres	1.045	1.008	4.92	16.3	3.02 °L	910	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/31/2016 9:49 AM Notes:
Racin’ Mason Irish American Red Ale	Irish Red Ale	5.5 Gallons	1.055	1.017	5.02	40.68	15.15 °L	910	0
Author: Nobel Savage Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70.5 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: 8/5/2022 12:45 PM Notes: This classic Irish red pours a dark red/copper color and features a sweet caramel and toasted malt profile. Step by step This is a single step infusion mash. Mix the crushed grains with 3.7 gallons (14 L) of 170 °F (77 °C) water to stabilize at 150 ºF (66 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient. After the boil is complete, add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Transfer to a carboy. Allow the beer to condition one week and then bottle or keg. Allow the beer to carbonate and age for two weeks and enjoy! Extract with grains version: Reduce the 2-row pale malt from the all-grain version to 1 lb. (0.45 kg) and add 3.3 lbs. (1.5 kg) Briess light liquid malt extract and 2 lbs. (0.9 kg) light dried malt extract. Steep the crushed grain in 2 gallons (7.6 L) of water at 150 °F (66 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient. After the boil is complete, add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe. Written by Marc Martin (BYO) Magazine Issue: January-February 2011
Browns On 50L	American Brown Ale	50 Litres	1.056	1.017	5.02	30.77	21.66 °L	910	0
Author: Wolf Pack Brewing Boil Size: 64.6 Litres Boil Time: 90 Boil Gravity: 1.05 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: 2.01 bar Creation Date: 11/1/2021 1:10 AM Notes:
CB Swiss Lager	Munich Helles	21 Litres	1.046	1.007	5.09	21.58	4.59 °L	910	2
Author: Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 85 Mash Thickness: 3 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: 3/17/2019 3:09 PM Notes:
Dunkelweizen	Weissbier	5.5 Gallons	1.052	1.014	5.01	10.85	12.66 °L	910	0
Author: Joebobbadfish Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 1.58 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/27/2018 3:54 AM Notes:
Trillium Headroom Clone BB	American IPA	30 Gallons	1.05	1.012	5.03	31.96	3.78 °L	910	0
Author: Builderbrew Boil Size: 30 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/29/2018 10:11 PM Notes: Ladies and gentlemen, prepare your palates... Simply put, Headroom is the hoppiest beer we've ever brewed with more than 7 lbs. per barrel featuring heavy doses of Galaxy & Mosaic. This is a truly special Double IPA brewed only once a year, released during the last two summers to celebrate Hop Jam; Vermont's annual lupulin-centric beer fest. Headroom embodies our hoppy coup de grâce (for now)- we hope you enjoy! Dank. Citrus. Tropical Fruit. Juice. ABV: 8% MALT: Pilsner, Valley Wheat, Flaked Wheat, Dextrine, Dextrose HOPS: Galaxy, Mosaic, Columbus
Scottish	Scottish Export 80/-	103 Litres	1.052	1.011	5.41	19.57	16.68 °L	910	0
Author: Don Esteban Boil Size: 110.78 Litres Boil Time: 90 Boil Gravity: 1.047 Efficiency: 85 Mash Thickness: 4.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: 8gr/L Creation Date: 12/15/2017 2:12 PM Notes:
Train Junkie	Munich Helles	5.5 Gallons	1.057	1.016	5.3	24.48	4.77 °L	910	0
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/8/2017 5:16 PM Notes: Dough in at 120* for 15:00. Remove 16 quarts of thick mash, bring to a boil for 5:00, return to mash. Temperature of mash should rise to 140* or 145*. Rest for 20:00 Remove 8 quarts, bring to a boil for 5:00, return to mash. Temperature of mash should rise to 150* or 155*. Rest for 20:00 Sparge with 180* water to get 8.0 gallons of wort.
Asgeir's Pils 1.0 - Stinger	Czech Premium Pale Lager	24.5 Litres	1.051	1.013	5.11	28.06	3.66 °L	910	0
Author: Uglebrygg Boil Size: 27.5 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 83 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/9/2017 10:23 AM Notes: Optimal gjæringstemp i følge produsent: 12-15 grader. Starter på 12 og øker til 14 etter 2 døgn.
Kolsching In The Name Of	Kölsch	8 Gallons	1.046	1.009	4.94	29.06	3.71 °L	910	0
Author: Simon PK Smith Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.026 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/14/2016 9:47 PM Notes: 3-5 days primary at 18c 2 wk cold secondary
Hells Yeah!	Munich Helles	6 Gallons	1.05	1.008	5.42	18.36	5.27 °L	910	1
Author: Mirilis Boil Size: 8.25 Gallons Boil Time: 90 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/5/2014 3:27 PM Notes: Trying a new Mash and fermentation profile for this guy. Re hydrated the yeast and put in some yeast nutrient. Used 50F water for the re hydrate then pitched after a 35s Oxygen burst in wort. No visible fermentation signs till about 48 hours or a little after though its hard to tell because you cant see through the Speidel.
15 Minute Hoppy Pale	American Pale Ale	5.5 Gallons	1.049	1.009	5.21	37.14	7.24 °L	910	0
Author: citizen86 Boil Size: 3 Gallons Boil Time: 15 Boil Gravity: 1.09 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/9/2016 11:25 PM Notes:
American Pale Ale	American Pale Ale	25 Litres	1.05	1.009	5.31	45.62	6.39 °L	910	0
Author: Alf Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 3 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: 2/5/2016 8:00 PM Notes: Mesking: 66 grader 90 min Utmesk: 75-80 grader 10 min Koking 90 min
Teste Mash Thickness	American Light Lager	35 Litres	1.051	1.013	4.99	0	2.93 °L	910	0
Author: valtert Boil Size: 42 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 80 Mash Thickness: 3 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: 11/18/2015 2:26 AM Notes:
Table Saison	Saison	3 Gallons	1.05	1.009	5.35	28.98	3.45 °L	910	0
Author: jwuer Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/17/2015 9:18 PM Notes:
Jackass Butte Red Ale	Irish Red Ale	5.25 Gallons	1.051	1.012	5.14	21.91	15.01 °L	910	1
Author: Omak1 Boil Size: 3 Gallons Boil Time: 70 Boil Gravity: 1.089 Efficiency: 45 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Dextrose Priming Amount: 3/4 cup Creation Date: 11/2/2015 5:22 PM Notes: Mashed steeping grain at 158º F for 50 minutes, Sparged with 1 quart 175º water. Pre-Boil volume was 3 gallons. 1/2 pound of LME was added to the start of boil. The remainder of the LME & DME was added at 60 minutes into the boil. Fermentables were boiled 10 minutes to sterilize for a total boil time of 70 minutes. Yeast was re-hydrated and pitched when into 80º wort. Wort was aerated for 15 minutes using aquarium pump, HEPA filter and 5 micron stone. Fermentation bucket was placed in 68º room at 1:30 PM. Bubbles were flowing trough air-lock at 3:15 PM
ESPACIO VACIO BORRAR	Weizen/Weissbier	20 Litres	1.045	1.005	5.2	18.97	3.6 °L	910	0
Author: Rodrigodagos Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/26/2015 10:09 PM Notes:
Zero Barrel Ale Pale	American Pale Ale	5.5 Gallons	1.052	1.013	5.08	39.55	12.45 °L	910	0
Author: merdolator Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 62 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: 8/9/2015 12:11 AM Notes:
Honeydo Weiss	Weizen/Weissbier	4 Gallons	1.051	1.013	5.06	15.54	5.16 °L	910	0
Author: TomMiller1958 Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: Dextrose Priming Amount: 3.17 oz Creation Date: 4/29/2015 12:45 PM Notes: Steep Crystal malt in a bag or sock in 2.5 gals water at 155 degrees for about 30 minutes. Slightly squeeze the bag to drain liquid, set aside the bag and bring pot to a boil. Remove from heat and stir in the LME and DME stirring to completely dissolve. Return to heat and bring to boil. As soon as boil begins stir in the Tettnanger hops. Add honey for the last 30 minutes of boil for a mild honey flavor or the last 10 minutes for a nice aroma With 10 minutes boil left stir in Vanguard hops, orange peel and whirlflock. Cool wort, aerate well in the fermenter vessel, top fill to 4g and pitch yeast, Your choice whether to pitch dry or rehydrate. Your choice as to strain hops with a sock or strainer at pour. I recommend leaving in fermenter for 21 days then bottle
Many A Blonde	Blonde Ale	5 Gallons	1.053	1.015	5.01	16.51	4.5 °L	910	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 35 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: 1/19/2015 11:47 PM Notes:
« First ‹ Previous 2441 2442 2443 2444 2445 2446 2447 2448 2449 Next › Last »							Page 2445 of 15,959 20 Recipes of 319,180