Homebrew Beer Recipes
Page 15953 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
|
|
Sierra Nevada/Ozark APA.V2
|
American Pale Ale
|
5.5 Gallons |
1.058 |
1.01 |
6.31 |
41.91 |
10.21 °L
|
0 |
1 |
|
|
|
| Boil
Size: 6.61 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 11/30/2025 3:16 PM |
| Notes: |
|
|
Mujoose #47
|
Specialty IPA: New England IPA
|
50 Litres |
1.07 |
1.013 |
7.51 |
35.57 |
5.5 °L
|
0 |
1 |
|
|
|
| Boil
Size: 65.07 Litres |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 74 |
Mash Thickness: 2.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 0.7 bar |
Creation
Date: 12/7/2025 8:22 PM |
Notes: Based on Weldwerk Brewing's Juicy Bits NEIPA, Mujoose is super smooth and juicy.
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/
Mash at 152°F (67°C) for 60 minutes or until conversion is complete. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), drop temp to 14C and add the first dry-hop addition. About 3 days later do a cone dump and add the second dry-hop addition for another 3 days. Cold crash to 1C and then do another cone dump.
Package at 2.6 volumes of CO2 and consume fresh. |
|
|
You Make Me Hoppy 3
|
Classic American Pilsner
|
23 Litres |
1.057 |
1.008 |
6.38 |
52.86 |
3.8 °L
|
0 |
1 |
|
|
|
| Boil
Size: 37.15 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 74 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 17 ° C |
Priming Method: co2 |
Priming Amount: 0.83 bar |
Creation
Date: 12/7/2025 8:23 PM |
Notes: Based on Mount Brewing's NZ Pilsner -
OG 1.051
FG 1.012
45 IBU
Malt bill
45% German pilsner
45% Pilsner or lager light
7 to 10% wheat malt
Mash
2 1/2 to 1 ratio of sulfur to calcium chloride similar to IPA
Single infusion for 50 minutes at 67 degrees Celcius
Hops
FWH Pacific Jade
10 minute boil 3g/L Motueka, Riwaka and Nelson Sauvin
83° c whirlpool for 10 minutes 5/6 g/L Motueka, Riwaka and Nelson Sauvin and let stand for another 10 minutes
6/7 g/L Dry hopping Motueka, Riwaka and Nelson Sauvin
Dry Hopping and whirlpool hop ratios are 60% Motueka 20% Riwaka and 20% Nelson Sauvin
Motueka is the hero hop. The other 2 are supporting hops.
Fermentation
Lager Yeast
Transfer to fermenter at 22C
Cool to 17C and pitch yeast
Allow yeast to grow for 24 hours
Then Cool to 12C to encourage slow fermentation and reduce phenols
After a further 24 hours raise temp back to 17C and leave to ferment until you reach terminal gravity of 1.012
Ensure terminal gravity is stable for 2 further days
Check PH – 4.2/4.3 – higher PH means the beer is too malty/soapy – not bright/sharp enough
Then cool to 12C and then start dropping yeast over the next 2 days.
Then add dry hops and bubble with 15PSI CO2 for 10 to 15 minutes
Leave for another 24 hours, then bubble again with CO2
Cold Crash under 20 PSI pressure to 1C
The next day start dumping hops
Then lager for 10 to 12 days at 20 PSI pressure and 1C |
|
|
|
|