Homebrew Beer Recipes

Page 314 of our growing list of 325,000+ 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
Vanilla Porter	American Stout	5.5 Gallons	1.071	1.028	5.62	59.3	40 °L	3K	0
Author: DrBeastman Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 75 Mash Thickness: 1.5 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: 1/5/2014 4:51 AM Notes:
Hoppy Saison	Saison	41 Litres	1.066	1.013	6.91	49.16	9.03 °L	3K	1
Author: zack03 Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 85 Mash Thickness: 63 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/7/2014 10:09 PM Notes:
Maple Sap Porter	Robust Porter	5.25 Gallons	1.075	1.017	7.57	30.08	42.66 °L	3K	0
Author: Deaton1999 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.065 Efficiency: 70 Mash Thickness: 1.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/30/2015 8:22 PM Notes: Porter made from maple sap, no water. Added 1 pint of maple syrup (same farm as the sap) at FO. From what I have been able to read, the consensus seems to be that not much maple flavor will shine through unless you use a gallon or more at FO or in a secondary, which I do not plan to do. Worst case scenario, it the maple will not be noticeable, and I'll be left with a solid porter; tragic. Going to ferment at 64F for a week then go up to about 68 for the duration, prob 3 weeks total in primary. BTW, the recipe called for 1# 40L, but my store only had about a half pound, so on a whim, used 120L for the other half. Perhaps this will be a stout.
Strawberry Rhubarb Honey Blonde Saison	Saison	5.7 Gallons	1.061	1.009	6.88	7.92	9.43 °L	3K	0
Author: Boil Size: 7.8 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 46 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 77 ° F Priming Method: DME Priming Amount: 3/4 cup Creation Date: 6/6/2017 4:09 AM Notes: Brewed on 6/10/2017: Mash grains at 152F for 60 min. Taste wort Boil wort for 60 minutes. Added 3 lb of honey at flame out. Pitch 750 ml yeast starter of Wyest 3724 Belgian Saison yeast. Bubbling at 51 seconds - clearly not done gassing. Checked gravity on 6/22/17 - 1.022 6/22/2017 Rack the beer from the primary into the secondary, then added yeast energizer, 1.5 lbs of roasted rhubarb and 3 lbs (1/2 pureed, 1/2 crushed) strawberries in a grain bag and weighed it down with a glass. 6/28/17 Checked gravity and mouth feel gravity 1.0012 so almost there still fizzy transferred to tertiary bottling bucket to get off the fruit. still foamy More time 7/2/2017 FG 1.012 adjusted for 77F Approximate ABV at bottling: 6.8% Bottle fermentation may raise it to around 7% Time to bottle Beer advocate says - "The bottle carbonation process is a controlled fermentation of ... especially highly carbonated saisons, the abv goes up about .2 - .4 % abv." Fruit Iambic 3.0 - 4.5 volumes which translates to DME: 8.8 oz. This batch produced 5.7 gallons with minor loss including a snapped bottle neck Yield in containment: 44 12 oz bottles 6 22 oz Craft Brew bottles 4 16 oz Grolsch bottles 2 1/2 liter bottles They should be ready to drink by July 16 OG 1.061 FG 1.01 Volume: 5.7 gallons Adjusted ABV 6.9% plus the bottling DME will bring the ABV just above 7.2
German Pils - 10 Gallon (05/28)	German Pils	11.5 Gallons	1.05	1.011	5.15	33.02	3.39 °L	3K	0
Author: joetothemo Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 76 Mash Thickness: 1.5 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: 5/18/2016 9:03 PM Notes:
SMaSH Pale Ale-Cascade	American Pale Ale	5.5 Gallons	1.05	1.01	5.34	42.8	5.31 °L	3K	0
Author: thunderwagn 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: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/13/2016 2:03 PM Notes:
Hornindal Kveik Pale	American Pale Ale	6.3 Gallons	1.058	1.012	6.14	45.76	6.57 °L	3K	0
Author: AppalachianSkyeBrewing Boil Size: 7.7 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 84 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/12/2019 2:49 PM Notes:
13A - Dark Mild	Dark Mild	24 Litres	8.606	1.76	3.6	15.5	15.58 °L	3K	0
Author: gozer Boil Size: 26 Litres Boil Time: 30 Boil Gravity: 8 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/29/2018 5:52 PM Notes: More specific Dark Mild recipe than Scott Mild which was midway between Scottish ale and Mild. Vienna can be substituted for Mild malt. Good info on the style, and sample recipes in this article: https://byo.com/article/mild-ale-its-not-dead-yet/
Spartan IPA 2021 20g	American IPA	20 Gallons	1.066	1.017	6.7	48.4	4.38 °L	3K	1
Author: Rose Garage Brewing Boil Size: 22.5 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 75 Mash Thickness: 1.25 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: 11/20/2017 8:01 AM Notes: New Recipe - Started with a Whistlepunk IPA recipie and adjusted.
Defalco's Honey Wheat Beer	American Wheat or Rye Beer	5.5 Gallons	1.055	1.011	5.89	15.2	7.08 °L	3K	0
Author: Rocketman2015 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/9/2015 1:45 AM Notes: Set boil size to 3 gal. Steep grain in 2 gallons for 45 minutes. Rinse with 1 gallon. Use 1 lb wheat LME for 3 gal boil in addition to steeping grains. Reduce initial hop to 20g, second hop 8g to achieve 15 IBU. Add remaining wheat LME and honey after boil.
I Pine For PA	American Pale Ale	5.5 Gallons	1.062	1.015	6.19	38.86	7.79 °L	3K	2
Author: happywanderer Boil Size: 6.8 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/24/2015 3:39 AM Notes:
Kjeller 5 American Stout 25 L	American Stout	25 Litres	1.065	1.017	6.37	62.91	42.18 °L	3K	0
Author: Kjeller 5 Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/19/2015 10:23 AM Notes:
Chimay Blue Style	Belgian Dark Strong Ale	23 Litres	1.077	1.016	8.09	25.29	50 °L	3K	1
Author: KLucky_13 Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.049 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/7/2016 9:47 AM Notes:
Blond Ale (Half Batch)	Blonde Ale	22 Litres	1.052	1.013	5.15	25.48	5.18 °L	3K	0
Author: Ale Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: forced Priming Amount: 3 kg Creation Date: 4/29/2015 5:39 PM Notes:
Mexican Lager	American Lager	5.5 Gallons	1.049	1.008	5.37	15.51	2.83 °L	3K	0
Author: HighVoltageMan! Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 46 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/22/2017 4:41 PM Notes: I found this yeast to be horrible. I will not be using it again. WLP840 is way better. Beer was rough and was just off.
Best Bitter	Special/Best/Premium Bitter	6 Gallons	1.044	1.01	4.41	28.42	8.94 °L	3K	1
Author: Shatinator Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.033 Efficiency: 78 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/22/2012 9:55 PM Notes: 77% Att = 4.30% ABV
4Gs Chocolate Vanilla Porter	American Porter	5.5 Gallons	1.057	1.016	5.4	29.17	36.59 °L	3K	2
Author: 4Gs Brewing Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 74 Mash Thickness: 1.25 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: 10/4/2016 8:25 PM Notes: Added 3 cut up vanilla beans to primary after fermentation for 7 days, crashed, and kegged.
Apple Crisp Ale	Fruit Beer	1 Gallons	1.059	1.015	5.85	23.75	14.71 °L	3K	1
Author: rolandblais Boil Size: 1.2 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: Honey Priming Amount: 3 Tablespoons Creation Date: 1/16/2017 11:31 PM Notes: Brooklyn Brewshop's recipe for Apple Crisp Ale (5.5% ABV) was inspired by their Peach Cobbler Ale. Creators Erica Shea and Stephen Valand explain, "We wanted something light, slightly tart, and refreshing, more cider than sweet apple juice." They say the beer will take on the flavors of the apples you use and recommend choosing apples that you like to eat. INGREDIENTS: 60-MINUTE MASH AT 152°F 2-1/4 quarts water, plus 1 gallon for sparging 2 pounds American 2-row malt 0.1 pound Caramel 60 malt 0.05 pound Chocolate malt 0.05 pound Aromatic malt *all grains should be milled 60-MINUTE BOIL 0.3 ounce Fuggle hops 1 cinnamon stick 0.1 ounce Hallertau hops 2 apples, peeled and diced FERMENT 1/2 packet English ale yeast, such as Wyeast LondonIII or Nottingham 3 tablespoons honey, for bottling Source: ,Amazon.com: Brooklyn Brew Shop's Beer Making Book: 52 Seas... Step 1 MASH: In a medium stockpot, heat the 2-1/4 quarts water over high heat to 160 F. Add all the malts and stir gently. The temperature should reduce to 150 F within 1 minute. Turn off the heat. Steep the grains for 60 minutes between 144 F and 152 F. Every 10 minutes, stir and take the temperature. If the grains get too cold, turn on the heat to high while stirring until the temperature rises to that range, then turn off the heat. With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 F. After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the temperature reaches 170 F. Turn off the heat. Step 2 SPARGE: Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid. Pour the 1 gallon of 170 F water over the grains. Recirculate the collected liquid through the grains once. Step 3 BOIL: Return the pot with the liquid to the stove on high heat and bring to a boil. When it starts to foam, reduce the heat to a slow rolling boil and add the Fuggle hops and cinnamon stick. Add the Hallertau hops after 59 minutes. At the 60-minute mark, turn off the heat and add the apples. Steep for 20 minutes. Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice. Remove the apples with a sanitized slotted spoon and place the pot in the ice bath in the sink and cool to 70 F, about 20 minutes Step 4 FERMENT: Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter. Add any water needed to fill the jug to the 1-gallon mark. Add the yeast, sanitize your hands, cover the mouth of the jug with one hand, and shake to distribute evenly. Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution. The solution will begin to bubble as the yeast activates, pushing gas through the tube. Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock. Wait 11 more days, then bottle, using the honey.
New Zealand India Pale Ale	American IPA	5.5 Gallons	1.065	1.016	6.42	75.19	5.97 °L	3K	0
Author: B1lldozer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 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: 7/16/2013 4:15 AM Notes: Mash at 156.
Hillmanhaus Pale Ale	American Pale Ale	5.5 Gallons	1.053	1.013	5.27	38.74	4.33 °L	3K	1
Author: Hop Kopf Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.042 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: 6/27/2012 6:42 PM Notes: Normally re-pitch my Marzen into a Steam but this year I decided to try something a little lighter
« First ‹ Previous 310 311 312 313 314 315 316 317 318 Next › Last »							Page 314 of 16,418 20 Recipes of 328,360