Homebrew Beer Recipes

Page 2592 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
Wallaby	Belgian Pale Ale	5.5 Gallons	1.053	1.014	5.07	0	4.62 °L	875	0
Author: Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 74 ° F Priming Method: corn sugar Priming Amount: N/A Creation Date: 8/26/2016 12:30 AM Notes:
Oktoberfest B&B	Märzen	5.5 Gallons	1.05	1.011	5.1	27.5	12.02 °L	875	0
Author: Will Hollingsworth Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/13/2021 1:55 AM Notes:
Caramel Amber Ale	American Amber Ale	22.5 Litres	1.049	1.009	5.19	26.76	14.4 °L	875	0
Author: crappy slap Boil Size: 27.7 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: dme Priming Amount: 355.2 g Creation Date: 4/18/2020 2:08 PM Notes: http://www.homebrewtalk.com/showthread.php?t=167880 Recipe Type: All Grain Yeast: US-05 Batch Size (Gallons): 5.5 Original Gravity: 1.050 Final Gravity: 1.010 IBU: 40 Boiling Time (Minutes): 60 Color: 16 Primary Fermentation (# of Days & Temp): 30 Secondary Fermentation (# of Days & Temp): 7 Tasting Notes: Rich malty caramel balance beautifully with fragrant clementine-like hop aroma. *Candi syrup added with 15 minutes left in boil. Use the dark amber recipe in this thread: http://www.homebrewtalk.com/showthread.php?t=114837 But only make a half batch (use one pound of sugar). Add the entire batch to the boil. This stuff is super easy to make and imperative to the recipe. The syrup it makes has a smooth decadent caramel flavor that is deeply rich and complex. The flavor and aroma make it through to the final beer and blend with the malt and hops to make a spectacular beer. The procedure for making the syrups starts with 2 lbs of sugar, a varied amount of Di-Ammonium Phosphate (DAP Yeast Nutrient), and 1 cup of water. You bring these three ingredients to a boil over medium heat. You do not want to stir, the gentle convections will do all the mixing that is necessary. Using a thermometer, stop the boil at the desired terminal temperature by adding a varied amount of water while gently stirring the solution. This is the dangerous part, a fair amount of spitting and sputtering might occur. After adding the water you will need to dissolve the syrup by stirring gently until the solution reaches the stage called soft ball (240F). This is when the syrup is done. Stop the cooking by submerging the pan in cool water or by transferring the syrup to a preheated mason jar. Deep Amber (290F) -Deep amber with full red colors. Raisins and plums are the dominant flavors with a hint of toast and coffee. Some rummy and mildly woody flavors. Strong complex caramels are present. It is a sophisticated sweetness with a robust, full characteristic. This is my favorite. 2 Lbs Sugar 1 Cup Water 2 – 1/2 tsp DAP 1 – 1/2 Cup Water Below is an alternative syrup. Sugar #5 This is a double cooked sugar that further increases the flavors of 290F without compromising the complex caramels. Think of this sugar as an extension of the 290F recipe. Everything about it is intensified. The procedure is a bit more complicated and it takes nearly an hour to complete, but it is worth the time and effort. Over medium heat bring to a boil 2 Lbs Sugar 1 Cup Water 3 tsp DAP Raise this to the terminal temperature of 290F. At 290F begin stirring and add in: 1 Cup Water Continue stirring until the sugars are dissolved. Again, bring the solution up to 290F over medium heat. At 290F begin stirring and add in: 1 Cup of Water Stir this until the sugars are dissolved and the temperature starts to rise a couple degrees. This Should be right at or just above soft ball (240F). This is when the syrup is done. Stop the cooking by submerging the pan in cool water or by transferring the syrup to a preheated mason jar.
Magic Helmet	Fruit Beer	5 Gallons	1.052	1.013	5.08	22.49	7.58 °L	875	1
Author: craigtone Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.086 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: 5/25/2018 5:57 PM Notes: Clone of Magic Hat #9 MUST sit at least a week after kegged for apricot flavor to mellow!
Meat And Malt Hazy Pale Ale	American Pale Ale	5.5 Gallons	1.054	1.016	5.02	35.97	4.51 °L	875	0
Author: brewcules Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/22/2017 1:25 AM Notes:
Halvanna Lager	Premium American Lager	5.5 Gallons	1.05	1.011	5.08	24.89	3.29 °L	875	0
Author: ad103458 Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 70 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: 2/20/2017 8:34 AM Notes:
Admiral # 2 (12/09/2017)	Northern English Brown	21 Litres	1.05	1.012	4.95	33.68	18.54 °L	875	0
Author: buzzharvey22 Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/17/2016 12:17 AM Notes: 1 packet of CrossMyLoof Real Ale Yeast
Black Pilsner (Schwarzbier)	International Dark Lager	6 Gallons	1.048	1.011	4.81	36.17	28.68 °L	875	0
Author: Wes Ratcliff Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/9/2016 3:38 PM Notes: Strike 155*F 8.2 gallons 3.3g Gypsum 1.6g CaCl2 0 Lactic - 5.27pH
Speltweiss	Weissbier	20.5 Litres	1.06	1.02	5.19	10.95	4.79 °L	875	0
Author: JohnnyAH Boil Size: 23 Litres Boil Time: 65 Boil Gravity: 1.053 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/15/2016 1:48 PM Notes: Mash start 6.30 Decoct at 7.30 Mash out at 8.00 Boil start 9.20 Hop 2 add at 10.10 Chill at 10.20 Cool to 19C and pitch with re-hydrated yeast and servomyces
Amber Mocha Porter	English Porter	2.5 Gallons	1.053	1.015	4.99	19.34	27.69 °L	875	0
Author: Tollie Mitchell Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Hersey's Syrup Priming Amount: .33 cups Creation Date: 9/10/2016 6:58 PM Notes:
Brown Ale (English Mild)	American Brown Ale	6.5 Gallons	1.055	1.016	5.09	33.24	25.52 °L	875	0
Author: KnotCurser Boil Size: 7.3 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: CO2 Priming Amount: 2.3 volumes Creation Date: 4/11/2013 12:30 AM Notes: 5lbs 6 ounces of Valley Malt pale 2 left over from fitst bag. Remainder of 2 row came from new bag. Mashed in with all but roasted barley, chocolate malt and brown malt. These malts will be added when temp is raised to mash out. Pre sparge gravity 15.25 P / 1.091 Specific Gravity Target hops 7.5% AA vice 11% UK Kent Goldings 6.6% AA vice 5% Finished boil volume was 5.25 @ 1.061, topped off with 4 liters of hot water bringing volume to 6.5 @ 1.053 Wort chilled to 64 degrees Aerated for 2 minutes and pitched yeast. WLP005 very, very foamy and quite active when pitched. Made a small mess adding yeast to carboy.
Santa Cruz Dark Lager	Schwarzbier	5 Gallons	1.045	1.007	5.09	31.07	35.64 °L	875	0
Author: Boil Size: 6.7 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 48 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/15/2016 4:46 AM Notes:
Farmer Joe	Saison	5.75 Gallons	1.05	1.011	5.06	35.38	4.81 °L	875	0
Author: Murphy2012 Boil Size: 8.24 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/12/2016 4:19 PM Notes:
Vienna Lager	Vienna Lager	24 Litres	1.047	1.011	4.8	16.84	9.04 °L	875	1
Author: RobbyG Boil Size: 28.5 Litres Boil Time: 80 Boil Gravity: 1.04 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/20/2016 11:22 PM Notes:
The Sound Of Munich	Blonde Ale	5.5 Gallons	1.047	1.009	4.91	27.07	12.36 °L	875	4
Author: Bold Brews Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 65 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: 2/1/2016 8:24 PM Notes:
Altbier 3	North German Altbier	15 Gallons	1.051	1.014	4.89	25.17	14.09 °L	875	0
Author: Tilted Shack Ales Boil Size: 17 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 78 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/7/2015 2:40 PM Notes:
Citranillo IPA 2	American IPA	27 Litres	1.051	1.013	5.04	58.58	6.87 °L	875	0
Author: Barnstaple Brewers Boil Size: 36 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/3/2015 5:45 AM Notes: - OG 1051 - Used 1 1/2 packets of 04 as an experiment. - Powerful fermentation day 1-2. Dry hopped day 4. - Gravity day 7 1011 (5.25). Sample provides good bitterness, promising taste, and good amount of citrus hop flavor. - FG 1011 (5.25% abv)day 8 - Racked to bucket using sieve for first time. Didn't catch much.
Haappy Caucasian Baby Boy	American IPA	5 Gallons	1.055	1.017	5.07	70.56	4.06 °L	875	1
Author: CG@BBW Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 40 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/11/2015 5:34 PM Notes:
Costings	Blonde Ale	21 Litres	1.05	1.011	5.02	25.79	5.67 °L	875	0
Author: ForeverBrewing Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/28/2015 6:33 PM Notes:
Guanabana Wit	Fruit Beer	6 Gallons	1.051	1.013	5.02	34.62	3.52 °L	875	0
Author: hertzbier Boil Size: 7.5 Gallons Boil Time: 105 Boil Gravity: 1.041 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/14/2013 9:21 PM Notes: Basic witbier grain bill with (hopefully the right amount of) guanabana ovetones.
« First ‹ Previous 2588 2589 2590 2591 2592 2593 2594 2595 2596 Next › Last »							Page 2592 of 15,920 20 Recipes of 318,390