Homebrew Beer Recipes

Page 1896 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
Brewdog - Hazy Jane	Specialty IPA: New England IPA	23 Litres	1.064	1.015	6.48	0.52	4.65 °L	949	0
Author: Boil Size: 29.3 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/25/2024 8:30 AM Notes:
Solstorm 2.0	Specialty IPA: New England IPA	23 Litres	1.069	1.017	6.83	15.22	3.39 °L	949	1
Author: Jan-Erik Romoeren Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.056 Efficiency: 75 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: 7/3/2019 6:53 AM Notes:
Bastardised Gose Clone Raspberry Milkshake	Gose	21 Litres	1.049	1.012	4.79	39.65	4 °L	949	1
Author: Stu9158 Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/14/2019 10:08 PM Notes:
Gose Rhymes With Rose	Gose	5.4 Gallons	1.06	1.012	6.27	7.91	3.79 °L	949	0
Author: matchak Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.046 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: 1/3/2018 3:43 PM Notes: Added 1/2 ounce lactic acid to mash. another 1/2 added in secondary (transfer sample was not tart enough). 4lb of frozen sweet cherries and 1lb dried sweetened monmorency cherries added to secondary. og was 1.053 without cherries added. Might have to add 1 gallon water to take alcohol content down from 6.3% kegging sample tasted so much like rosé i decided to leave it full strength.
English ESB	Extra Special/Strong Bitter (ESB)	19 Litres	1.059	1.016	5.64	39.71	7.76 °L	948	1
Author: The Sauntering Dog Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 65 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/30/2016 4:12 AM Notes:
Solnedgang	American Pale Ale	27 Litres	1.059	1.016	5.64	40.81	6.81 °L	948	0
Author: Jan Erik Johansen Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 8/9/2021 9:31 AM Notes:
IPA	English IPA	40 Litres	1.067	1.016	6.7	45.85	11.35 °L	948	1
Author: Joako_ARG-BRC Boil Size: 46 Litres Boil Time: 70 Boil Gravity: 1.059 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 1.21 bar Creation Date: 8/11/2020 8:29 PM Notes:
#55 Rye Farmhouse Ale Over Belle	Saison	3.5 Gallons	1.038	1.001	4.91	33.96	4.25 °L	948	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 60 Mash Thickness: 2 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: 1/28/2018 3:40 AM Notes: Pitch over Centennial Belle Saison #54 yeast cake Use 2.3 oz sugar for bottling 3.5 gallons for 2.1 CO2
APA - XGALAX Rye	American Pale Ale	21 Litres	1.048	1.008	5.2	44.69	7.88 °L	948	0
Author: Falango's Beer Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: Açucar Branco Priming Amount: 7gr por litro Creation Date: 8/8/2016 3:20 PM Notes: Caramunich I, foi colocado no lugar do Cararye Malt, que deve ser utilizado preferencialmente. Cararye -- Opt #1 Carared / Opt #2 Caramunich I CaraRed, Crystal 20L, Caraamber (Muntons), CARA 50, Caraavienne, Carabelge (em menor quantidade). American Rye = Centeio ===== Descrição do estilo ===== 10A. American Pale Ale Pale Ale Americana Aroma: Aroma de lúpulo geralmente de moderado a forte e resultante de dry-hopping ou adições tardias na fervura de variedades americanas de lúpulos. Caráter cítrico de lúpulo é bastante comum, mas não obrigatório. Maltosidade de baixa a moderada que suporta a apresentação do lúpulo e pode, opcionalmente, apresentar pequeno caráter de maltes especiais (como pão, tipo tostado, como biscoito). Ésteres frutados variam de moderado a nenhum. Sem diacetil. O dry-hopping (se utilizado) pode adicionar notas gramíneas, embora esta característica não deva ser excessiva. Aparência: Coloração de dourado pálido a âmbar profundo. Colarinho de branco a quase branco moderadamente abundante, com boa retenção. Geralmente bem límpida, ainda que versões que passam por dry-hopping possam ser levemente turvas. Sabor: Sabor de lúpulo normalmente de moderado a alto, muitas vezes apresentando caráter de lúpulos americanos (embora outras variedades possam ser utilizadas). O caráter de malte limpo de leve a moderadamente alto dá suporte à apresentação do lúpulo e pode, opcionalmente, demonstrar pequena quantia de caráter de maltes especiais (como pão, tipo tostado, como biscoito). O equilíbrio é tipicamente em direção aos últimos lúpulos adicionados e ao amargor, mas a presença do malte pode ser substancial. Sabores de caramelo são normalmente baixos ou ausentes. Ésteres frutados podem ser de moderados a ausentes. Amargor de lúpulo de moderado a alto com um final médio a seco. O sabor e o amargor do lúpulo normalmente persistem até o final. Sem diacetil. O dry-hopping (se utilizado) pode adicionar notas gramíneas, entretanto esta característica não deva ser excessiva. Sensação na Boca: Corpo de médio-leve a médio. Carbonatação de moderada a alta. Final suave e sem a adstringência normalmente associada à grande quantidade de lúpulo. Impressão Geral: Refrescante e lupulada, contudo com uma quantidade suficiente de malte para dar suporte. História: Uma adaptação americana da English Pale Ale, refletindo os ingredientes nativos (lúpulos, malte, levedura e água). Normalmente de cor clara, limpa de subprodutos da fermentação e com menos sabores de caramelo do que sua contraparte inglesa. Comentários: Existe alguma sobreposição de cor entre a Pale Ale americana e a Amber Ale americana. A Pale Ale americana é geralmente mais límpida, possui um perfil com menos maltes caramelados, menos corpo e, com frequência, final mais lupulado. Ingredientes: Malte pale ale, tipicamente americano de duas fileiras. Lúpulos americanos, com frequência, mas não sempre, de caráter cítrico. Levedura ale americana. A água pode variar no conteúdo de sulfatos, mas a quantidade de carbonatos deve ser relativamente baixa. Grãos especiais podem adicionar caráter e complexidade, mas geralmente compõem uma pequena parte dos grãos. Os grãos que adicionam sabor e complexidade de malte, leve dulçor e notas tipo tostado ou como pão são comumente utilizados (em conjunto com os lúpulos de adição tardia) para diferenciar as marcas. Estatísticas: OG: 1,045 – 1,060 IBUs: 30 – 45 FG: 1,010 – 1,015 SRM: 5 – 14 ABV: 4,5 – 6,2% Exemplos Comerciais: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman’s Pale Ale
Brett Citra IPa 3-2016	American IPA	13 Gallons	1.052	1.008	5.79	39.58	5.18 °L	948	2
Author: Boil Size: 16 Gallons Boil Time: 75 Boil Gravity: 1.042 Efficiency: 75 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: 3/2/2016 3:52 AM Notes:
American DH Saison	Saison	5.5 Gallons	1.052	1.008	5.81	33.02	7.12 °L	948	0
Author: ericnut Boil Size: 6.5 Gallons Boil Time: 70 Boil Gravity: 1.044 Efficiency: 52 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: DME Light Pilsner Priming Amount: 1.5 cups Creation Date: 4/14/2014 5:25 PM Notes: lemon concentrate-2 packets (=2 wedges) Irish moss at boil end 1tsp 4GAL 80 minutes at 152 8 ozs light pilsner DME collected 6.5 gal's boiled to 5.5 70 minute boil 60 and then 10min additions 1.052 OG 1.01 at check 20$ grain 7$ yeast 4$ hopps
ESB 3.0	Extra Special/Strong Bitter (ESB)	5.5 Gallons	1.055	1.016	5.15	43.16	12.33 °L	948	0
Author: hawks86 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: Bottle Conditioning Priming Amount: 3.3 oz. Dextrose Creation Date: 1/30/2016 2:42 AM Notes:
Belgian Pale Ale	Belgian Pale Ale	19 Litres	12.327	3.179	4.9	51.44	6.53 °L	948	0
Author: Boil Size: 22 Litres Boil Time: 65 Boil Gravity: 10.7 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/20/2015 6:40 AM Notes:
Cherry Bomb	Witbier	5.5 Gallons	1.068	1.017	6.66	15.64	4.25 °L	948	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: Corn Sugar Priming Amount: 3/4 cup Creation Date: 7/28/2015 4:55 AM Notes:
Münich Helles	Munich Helles	11.5 Gallons	1.052	1.015	4.8	16.62	4.11 °L	948	1
Author: 360petercook Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 80 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 48 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/20/2015 12:47 AM Notes:
OVSH Munich Wheat	Belgian Pale Ale	6 Gallons	1.057	1.014	5.6	28.93	9.09 °L	948	0
Author: PeteCox Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 69 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/11/2015 12:00 PM Notes:
Awesome Recipe	American Brown Ale	5.5 Gallons	1.055	1.014	5.45	23.46	22.73 °L	948	0
Author: Brew Lab Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 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: 5/14/2015 4:53 PM Notes:
Dead Cossack	Russian Imperial Stout	12.5 Gallons	1.128	1.033	12.44	18.89	50 °L	948	0
Author: themisfitking Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.114 Efficiency: 88 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/14/2015 5:59 PM Notes: Brown Sugar is late addition to boil. Yeast pitch needs to be 3000 ml starter as a minimum.
Atheling	American Amber Ale	5 Gallons	1.066	1.021	5.83	44.9	15.6 °L	948	0
Author: Ira Briggs Boil Size: 6.41389 Gallons Boil Time: 60 Boil Gravity: N/A 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: 2/27/2011 4:16 AM Notes: When using wet hops replace 20 min addition with 6 oz fresh Willamette, 0 min with 10 oz fresh Cascade, dryhop with 2 oz wet Willamette, 2 oz wet Cascade, and 1/3 oz EKG pellets.
Saison	Saison	5 Gallons	1.053	1.004	6.42	25.98	4.91 °L	948	0
Author: Andy Ruhland Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 65 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: 4/26/2011 8:59 PM Notes: I did a step mash to brew to style. Also relied on the yeast to give me that natural spicy/pepper profile. Turned out pretty good. I brewed this in the summer, kept fermentation all the way in the primary. I let the fermentor rise to around 80-90 degrees to incorporate that phenolic profile. I also re-fermented in the bottle with new yeast and allowed storage again under warm conditions
« First ‹ Previous 1892 1893 1894 1895 1896 1897 1898 1899 1900 Next › Last »							Page 1896 of 15,628 20 Recipes of 312,541