Homebrew Beer Recipes

Page 9905 of our growing list of 310,000+ 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
IPA1	No Profile Selected	100 Litres	1.06	1.015	5.89	35.89	5.97 °L	300	3
Author: Slumme Boil Size: 107 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 60 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: 8/3/2020 3:05 PM Notes:
MAMA TONA	International Amber Lager	4 Litres	1.054	1.009	5.86	18.93	9.83 °L	300	0
Author: Boil Size: 6 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 3.65 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: 7/25/2023 1:42 PM Notes:
Blueberry Ale	American Pale Ale	5.5 Gallons	1.056	1.011	5.92	26.92	4.81 °L	300	0
Author: OneEaredMooseBrewing Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.75 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: 4/5/2023 3:54 PM Notes:
Old Stuff Braggot - Honey Ale	Braggot	8 Gallons	1.056	1.011	5.88	32.13	19.91 °L	300	0
Author: BiggieSmarty Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/11/2023 3:05 AM Notes:
FAT YAK	American Pale Ale	25 Litres	1.055	1.01	5.93	32.69	8.06 °L	300	0
Author: BleedingAngl Boil Size: 27.5 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: N/A 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: 1/6/2023 9:12 AM Notes:
Pale Ale	American Pale Ale	5.75 Gallons	1.059	1.014	5.91	42.53	6.22 °L	300	1
Author: bricio Boil Size: 8.2 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 8/25/2021 11:47 AM Notes:
Brulosophy Amber	American Amber Ale	5.5 Gallons	1.059	1.015	5.86	77.1	19.93 °L	300	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 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: 3/6/2021 10:01 PM Notes:
Pith Helmet IPA	Specialty IPA: Brown IPA	10 Litres	1.056	1.011	5.9	61.18	7.37 °L	300	0
Author: tangentile Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.5 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: 12/6/2020 2:40 AM Notes:
Stinky Pooter Porter	American Porter	5.5 Gallons	1.059	1.013	5.92	42.92	35.62 °L	300	0
Author: Rylandm Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 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: 8/23/2020 2:45 PM Notes:
NEIPA MARBELLA 4 LTS	American IPA	4 Litres	1.067	1.022	5.92	32.34	6.8 °L	300	0
Author: Gon Dominguez Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.148 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/8/2020 10:29 PM Notes:
Saltuko Nr. 5	Weissbier	19 Litres	1.052	1.007	5.9	3.42	4.17 °L	300	0
Author: Deiviss Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.124 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/18/2018 1:05 PM Notes: Boil wather 4,5 ltr + 3,4 liquid extract. 1,050
Texas Red Pale Ale	No Profile Selected	5.5 Gallons	1.061	1.016	5.91	51.35	16.57 °L	300	0
Author: intention.ale.co Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/24/2020 7:24 PM Notes:
Pale Ale	American Pale Ale	12 Litres	1.055	1.01	5.85	50.52	8.87 °L	300	0
Author: Paul Swanson Boil Size: 17 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 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: 7/11/2020 4:54 AM Notes:
All Together Fraser's Take	No Profile Selected	16 Litres	1.06	1.015	5.93	64.53	4.1 °L	300	0
Author: wtfastro Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 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: 5/16/2020 9:12 PM Notes:
Huntfield Dark Amber	American Amber Ale	5 Gallons	1.061	1.015	5.94	36.03	19.68 °L	300	1
Author: Stamatis Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 1.82 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/13/2020 4:03 PM Notes:
Iron Brewer SMASH IPA	American IPA	5.5 Gallons	1.061	1.016	5.93	69.15	5.72 °L	300	1
Author: Christopher Brown Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.75 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: 2/23/2020 8:53 PM Notes: ferment at 70
Big Bad Barry	American IPA	25 Litres	1.057	1.012	5.94	46.96	3.27 °L	300	0
Author: MattyVG Boil Size: 26 Litres Boil Time: 45 Boil Gravity: 1.055 Efficiency: 100 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 144.5 g Creation Date: 1/14/2020 10:20 AM Notes:
Katy's Saison	Saison	5 Gallons	1.05	1.005	5.86	31.87	2.9 °L	300	0
Author: clawer87 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.083 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/14/2019 8:27 PM Notes: First attempt at a saison. Am worried about the hops, might be too hoppy for my taste. Also thinking maybe I should have made it a simple SMASH. Went into primary 4-May-2019.
Green Hat	American Wheat Beer	6 Gallons	13.552	2.634	5.86	29.69	4.33 °L	300	0
Author: 3 Car Garage Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 10.9 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/14/2019 3:28 PM Notes:
Basic Spelt Saison By Amos Browne (Please Read Notes For Procedure)	Saison	5.5 Gallons	1.057	1.012	5.87	28.32	3.69 °L	300	0
Author: DanABA Boil Size: 6.6 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 12/18/2018 9:13 PM Notes: Words from Amos: Here are my notes for the spelt recipe. The hop-schedule should be 20 IBUs at 60 minutes, 6 IBUs at 20 minutes, 2 IBUs at 2 minutes, all EKG. Suggested yeast strain: 3726, or (a blend of) your favourite strain(s) that will dry the beer out. Works well with brettanomyces, particularly brettanomyces clausenii, added to secondary or at bottling. Notes: This recipe makes a dry, bitter, and hoppy saison, and can also serve as a solid template for further variations. See suggestions below. Mash Schedule for BIAB Because of the relatively large proportion of spelt in this recipe, I typically do a cereal mash. The process is quite straight-forward for Brew in a Bag, but may require some modification for other mashing regimes. 1) Crush spelt separately to consistency of grits. Bring to a boil in a large saucepan with a few litres of water (subtract this from the volume of your main batch, or take it directly from the liquor in the main kettle). Keep at a boil, stirring to prevent scorching, until it forms a thick porridge: usually 15-20 minutes. This stage can be done prior to brew day, with the cooled spelt porridge stored in the fridge till required. 2) Heat main mash liquor and dough in with grist and spelt porridge, aiming for an initial temperature of 131F. You may need to break up the spelt porridge with your hands if you stored it before use. Keep at this temperature for around 15-20 minutes. [Optional step: you can also include an earlier rest at around 113F. This may aid with lautering and possibly increase phenolics from any brettanomyces strains.] 3) Raise mash to around 145F. Keep at this temperature for 40-50 minutes. 4) Raise mash to around 154F. Keep at this temperature for 20 minutes. 5) Raise to 168F. Mash out and lauter. Top-up with water to reach your desired pre-boil volume. Proceed with boil. Fermentation: Cool beer to around 65F. Oxygenate, pitch yeast, and allow to freerise. (In the summer, I would keep it in my fermentation chamber set at 70F for 24-26 hours.) Variations: This recipe provides a good template for variation. The spelt gives the beer a full mouth-feel that stands up well to both hops and acidity. As it stands, the recipe makes a fairly bitter, hoppy beer. I find it ages gracefully if you add a small pitch of brettanomyces (e.g. bottle dregs) to secondary or at bottling: as the hops fade, the brettanomyces character will gradually become more prominent. I have varied the grist for this recipe in a number of ways, all with good results. Some suggestions: - replace some of the pilsner with 5-15% Vienna or Munich. - replace some of the pilsner with 15-30% of another base malt, e.g. pale ale malt, Golden Promise, 6-row, etc. - add an adjunct in the kettle or post-boil. I have added both honey and Candi Syrup to this recipe. I thought the former worked particularly well. Try adding an element of acidity to the beer; depending on your palate, you may want to dial back the bitterness slightly if you do this (I do not). - I often blend in 10-25% pale sour with this beer. The fullness from the spelt provides a nice balance to the acidity. Depending on your final gravity, you can do this in secondary or at bottling. - Add flavour at bottling, e.g. I have made a tea from hibiscus leaves and added it at bottling, which provided a nice tartness along with brilliant colour. For more Spelt Saison ideas from Amos check out his blog at: http://www.browneandbitter.com/2015/12/spelt-saisons.html
« First ‹ Previous 9901 9902 9903 9904 9905 9906 9907 9908 9909 Next › Last »							Page 9905 of 15,681 20 Recipes of 313,614