Homebrew Beer Recipes

Page 1438 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
Yeti's Little Bro	Imperial Stout	5 Gallons	1.075	1.013	8.11	66.9	50 °L	1.3K	0
Author: jmellis Boil Size: 6.5 Gallons Boil Time: 70 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 1.3 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: 2/9/2017 4:01 AM Notes:
Golden Bob	Belgian Blond Ale	13 Litres	1.073	1.016	7.48	28.1	5.39 °L	1.3K	1
Author: Wight Brewer Boil Size: 16.12 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 75 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: sucrose Priming Amount: 72.2 g Creation Date: 12/3/2022 4:08 PM Notes:
The Sleepy Pumpkin	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.06	1.015	5.87	14.86	9.13 °L	1.3K	1
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 75 Mash Thickness: 1.5 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: 8/1/2021 2:15 AM Notes:
The Sustenance (BBB "The Substance" Clone)	American IPA	5.5 Gallons	1.06	1.009	6.63	62.79	3.81 °L	1.3K	0
Author: Michael Chiantera Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 1/27/2020 12:58 AM Notes: What is First Wort Hopping? First wort hopping (FWH) is when you add a large portion of the finishing hops to the boil kettle as the wort is transferred from the mash or lauter tun. As the boil kettle fills up, the hops steep in the wort and release those important oils and resins. Normally, the aromatic oils are insoluble and evaporate during the boil. However, by letting the hops steep in the wort before the boil, the oils have more time to oxidize to more soluble compounds, which means there’s a greater chance those oils are kept in the beer during the boil and deliver additional hop complexity in the finished product. Who Discovered First Wort Hopping? It’s entirely possible FWH was discovered by accident. A brewer wanted to try something new and tossed hops into the kettle before the boil later realizing there was a flavor change in the finished beer. Even if this isn’t the case, isn’t it more interesting to believe in the myth? First wort hopping was common practice around the turn of the 20th century to increase hop utilization. At some point in the mid-20th century, the practice was more or less discontinued. However, in 1995 Brauwelt magazine (Germany) reported on the “rediscovery of first wort hopping” research focusing on pilsner style beer and finding the process resulted in beers with finer hop aroma. The report documented many German breweries that implemented FWH. In the past, brewers in England and Belgium also added hops before boiling. The research experiment was carried out in two German production lager breweries. Both breweries made two versions of Pilsner in very similar manners, including yeast pitching rates, brewing water, malt lots and using Type 45 pellets. The Experiment A portion of the late kettle hops (Tettnanger and Saaz) were added to first runnings in the kettle and were allowed to stay with the brew throughout the entire boil. The late hop/aroma addition was omitted. At Brewery A, the first wort hopping addition of Tettnanger and Saaz hops amounted to 34% of the total hop weight. At Brewery B, which used only Tettnanger, it was 53% of the total hop weight. In both resulting beers the first wort hopped beer had more IBUs than the non-first wort hopped beer, 39.6 to 37.9 at Brewery A and 32.8 to 27.2 at Brewery B. Lager Brewery IBU of FWH Beer IBU of Non-FWH Beer Brewery A 39.6 IBUs 37.9 IBUs Brewery B 32.8 IBUs 27.2 IBUs Despite increased bitterness, the panelists described the first wort hopped beers as more pleasant tasting and overwhelmingly preferred them, creating a more harmonic beer and uniform bitterness when compared to the conventionally hopped beer. Further analysis indicated the conventionally hopped beers contained a higher level of hop aroma substances, but panelists nonetheless described the FWH beers as having a very fine and rounded hop aroma and rounded hop flavor. The authors of the study recommended that first wort hopping contain at least 30% of the total hop addition, preferably using the later aroma additions. The overall alpha acid quantity shouldn’t be reduced because the results of the tasting showed that the bitterness of the first wort hopped beers is regarded as very good and very mild. A reduction of the hop quantity could result in weakened bitterness, too. How To Do First Wort Hopping First wort hopping is practiced by a number of craft brewers and homebrewers and is applied to a full range of styles both ales and lagers. It’s best suited for beers that call for noble hops and isn’t suited for beers that want volatile hop oil presence or fruity hop aroma; in fact, first wort hopping actually works against developing those hop characteristics. Mash Hopping Many people confuse ‘First Wort Hopping’ and ‘Mash Hopping’ as one in the same. Mash hopping is actually the process of adding hops to your mash tun during the mash rest. Unlike FWH, hops added to the mash undergo little to no hop isomerization in the tun. To do first wort hopping, add a substantial portion of the hop bill (30-50%) to the kettle as you transfer wort from the lauter tun. The hops steep in the wort for the entire runoff and remain in the wort for the duration of the boil. Make sure to use low alpha acid hops that are normally scheduled as the final aroma/flavor additions because isomerization begins at temperatures below boiling; more hops in the wort longer during the boil causes the total bitterness of the beer to increase, although the amount is subtle because the hops are low in alpha acid. First wort hopping takes advantage of higher pre-boiled wort pH levels, which allows for higher isomerization. The reason craft brewers and homebrewers use first wort hopping is because it can change your beer’s hop profile, which is more easily noticed in moderately hopped beers. However, many brewers will tell you those pre-boil additions result in subtle notes that will be noticed in even hop-intense beers. The new hop flavors aren’t easily defined, and the chemistry behind first wort hopping isn’t fully understood, but normally an adjustment of 10% is added to the calculated bitterness in IBUs.
My Hoppy-White	American Light Lager	20 Litres	1.011	1.002	1.17	14.14	1.32 °L	1.3K	0
Author: Ice Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.01 Efficiency: 70 Mash Thickness: 3.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 89 g Creation Date: 5/27/2019 11:43 AM Notes: Boil 75°C for mash 67°C Orange Peel 28g Cor. 15g
Damnation	Belgian Blond Ale	6.5 Gallons	1.066	1.013	6.98	27.66	3.49 °L	1.3K	0
Author: Frankenheim Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.33 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: 12/20/2018 11:01 PM Notes: Recipe based on Brewing Network interview with Vinnie Cilurzo on the Sunday Session back in 2005, as well as information provided in "Brew Like a Monk" and Russian River's website. OG should be 1.066, abv 7%, attenuation 82%, single infusion mash 149-151, IBUs 25, with hops listed as Sterling and Styrian Goldings (13-15 IBU at 90 minutes, 7-10 IBU at 30 minutes, and 3-5 IBU at flameout/whirlpool). Possibly consider using Saaz as flameout hop. Russian River's yeast is a propriety version of WLP500 or Wyeast 1214. Pitch at 64F, allow to rise to upper 70s by the 4th day. Primary ferment should be complete in 7 days. Lager at 32F for 10 days to clear yeast. Re-ferment in Keg with additional sugar and bottling yeast (Russian River uses wine yeast). Also consider aging on oak chips for two to three weeks like Russian River does for Damnation "Batch 23". Trying the Ardennes yeast first for this one.
Butternut/pumkin Ale	Holiday/Winter Special Spiced Beer	5.5 Gallons	1.036	1.008	3.58	30.77	5.12 °L	1.3K	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.026 Efficiency: 60 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: 9/2/2018 5:25 PM Notes:
Pilsner #5 - Willamette Pilsner	German Pils	20 Litres	1.056	1.014	5.47	39.81	4.75 °L	1.3K	0
Author: Asgeir Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 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: 5/5/2018 7:52 AM Notes:
Siren Undercurrent Oatmeal Pale Clone	American Pale Ale	20 Litres	1.04	1.008	4.16	24.81	6.31 °L	1.3K	0
Author: AndyHinsley Boil Size: 28.5 Litres Boil Time: 70 Boil Gravity: 1.028 Efficiency: 70 Mash Thickness: 3.5 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: 12/27/2017 2:01 PM Notes:
Cairngorm - Trade Winds	American IPA	23 Litres	1.04	1.008	4.28	32.54	3.45 °L	1.3K	0
Author: Brewstore Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 2.5 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: 3/15/2017 11:23 PM Notes:
White Mule	Witbier	11 Gallons	1.051	1.012	5.21	0	3.49 °L	1.3K	0
Author: alesofanarchy@gmail.com Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 74 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/30/2015 5:18 PM Notes:
# 3 - Saison W/ Lime Zest & Agave Nectar - For Reinheitsrevolt Contest	Saison	3 Gallons	1.053	1.013	5.24	0	3.31 °L	1.3K	0
Author: WI-Brew Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 72 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: 12/13/2016 1:21 AM Notes:
Band 83 - WITBIER	Belgian Pale Ale	10 Litres	1.039	1.009	4.03	14.71	3.44 °L	1.3K	0
Author: Marc Val Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.022 Efficiency: 60 Mash Thickness: 4 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: 11/2/2016 11:39 AM Notes:
Janet's Brown Ale	American Brown Ale	3.75 Gallons	1.067	1.017	6.46	51.07	20.91 °L	1.3K	0
Author: WOBrewer Boil Size: 4.75 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 75 Mash Thickness: 1.25 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: 10/26/2016 11:10 PM Notes:
Heady Topper Klone2	American IPA	23 Litres	1.083	1.015	8.88	128.63	11.22 °L	1.3K	0
Author: Tommy K Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.073 Efficiency: 70 Mash Thickness: 5 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: 8/2/2016 10:19 AM Notes: OG 1070 FG 1010 7,9 % flasket den 6/10-2016 23 liter
Peppy Pep Pils	Cream Ale	5 Gallons	1.065	1.01	7.25	34.74	4.07 °L	1.3K	0
Author: iwillbefrank Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 1.3 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: 7/9/2016 4:08 PM Notes: I actually used Red Star Cuvee yeast for this but couldn't find it in the list or even a good comparable yeast.
Sauvin Brett	Saison	6.25 Gallons	1.053	1.014	5.17	61.62	4.37 °L	1.3K	0
Author: Boil Size: 7.5 Gallons Boil Time: 70 Boil Gravity: 1.045 Efficiency: 72 Mash Thickness: N/A 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: 7/6/2016 9:00 PM Notes: Based off this http://www.homebrewtalk.com/f71/boulevard-smokestack-series-tank-7-farmhouse-ale-clone-250256/index11.html#post4570389
PKB Witbier	Witbier	62 Litres	1.048	1.006	5.42	14.91	3.58 °L	1.3K	0
Author: Pivarski Klub Bulevar Boil Size: 75 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/4/2016 4:41 PM Notes:
Blonde DIPA	Double IPA	21 Litres	1.067	1.012	7.52	131.93	5.54 °L	1.3K	2
Author: richard_mcateer Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 74 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19.5 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/2/2016 3:23 PM Notes: Allow primary fermentation to complete (~10 days), then dry hop for ~4-5 days, then cold crash/fine.
Cascade IPA 2	American Light Lager	1 Gallons	1.054	1.01	5.74	72.7	11.08 °L	1.3K	0
Author: spdalton Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/21/2015 10:03 PM Notes:
« First ‹ Previous 1434 1435 1436 1437 1438 1439 1440 1441 1442 Next › Last »							Page 1438 of 16,256 20 Recipes of 325,115