Homebrew Beer Recipes

Page 16 of our growing list of 290,000+ 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
Rickards Red Clone	Irish Red Ale	5.5 Gallons	1.053	1.011	5.55	22.5	11.46 °L	12.7K	18
Author: Tophoo Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/10/2017 10:59 PM Notes:
Bell's Two Hearted Ale Clone	American IPA	6 Gallons	1.07	1.016	6.99	68.13	6.96 °L	12.7K	12
Author: JonyMac Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.25 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: 12/4/2013 4:36 PM Notes: - Do iodine test pre-boil to ensure conversion was successful - Days 1-7 Primary - Days 8-14 Secondary - Days 15-21 add dry hops to secondary - Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours - Day 24 Rack to bright keg or bottle
Chocolate Coconut Stout	Sweet Stout	6 Gallons	1.085	1.025	7.84	37.56	50 °L	12.7K	4
Author: Tradition Brewing Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 68 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2017 4:50 AM Notes: Cold steeped black barley and dark chocolate over night in 4 quarts of water and added to boil at 10 minutes. Vanilla beans were split and scraped.
Modelo Especial	International Pale Lager	5 Gallons	1.055	1.009	6.06	16.41	3.42 °L	12.7K	9
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/9/2017 2:05 AM Notes:
Cream Of Three Crops	Cream Ale	5.5 Gallons	1.044	1.012	4.15	13.37	2.56 °L	12.7K	3
Author: pjcoleman Boil Size: 4.5 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: Dextrose Priming Amount: 4.8 oz / 136 grams Creation Date: 5/28/2012 4:18 PM Notes: THIS IS AN EXPERIMENT & HAVE NOT BREWED YET. COMMENTS WELCOME MASH 1.5 quarts per pound of grain (8.50 lbs grain x 1.5 = 3 gallons+3 cups of mash water) normal calculation is to take desired mash temp, add the grain weight, add 5 degrees. 152 +8.50 +5 =165.5 degree strike temp BOIL • Consider adding ABV booster • Crystal Hop substitutions: Hallertauer or Liberty DUNK SPARGE Heat 1.5 gallons of water to 170 F. Remove bag, squeeze, place in bucket, dump 170F water on it, let sit 10-20 minutes and pour that back into your boil kettle. If you have some left over you can add that to the boil to reduce boil off volume. PRIMARY • 14 Days at 68 Degrees SECONDARY Secondary w/ Gelatin Finings • boil 2/3 cup water to sterilize • wait until temp reaches 150° • stir in 1 tsp gelatin until dissolved • let sit for 10-15 mins to "bloom" • do not let it cool below 120° • dump in secondary • rack beer into secondary on top of gelatin • let sit 24 hours at 68° • drop temp to as close to 40° as possible for 2-3 days • transfer to bucket and bottle • BOTTLE & CARBONATE • 2 weeks TOTAL TIME • 5 weeks
La Trappe Quadrupel Clone	Belgian Dark Strong Ale	46 Litres	1.099	1.022	10.11	23.4	22.03 °L	12.7K	2
Author: Gautøl Boil Size: 59.5 Litres Boil Time: 60 Boil Gravity: 1.077 Efficiency: 75 Mash Thickness: 2.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/11/2016 12:21 PM Notes: http://www.unrestrictedbrewing.com/wp-content/uploads/2016/10/la-trappe-quadrupel-all-grain-recipe.pdf
Hell Or High Watermelon Clone	American Wheat Beer	5.5 Gallons	1.052	1.012	5.19	15.33	4.3 °L	12.6K	7
Author: Cali Duck Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 65 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/9/2018 8:29 PM Notes: Once primary fermentation completes, give 1-2 day diacetyl rest. During this time, chop up a whole seedless watermelon into cubes and freeze for 1-2 days. This will pasteurize the watermelon. Defrost and beat watermelon to a chunky pulp. Pour into primary or place in bottom of secondary and rack beer on top, then cold crash for 1-2 days. My spigot clogged on me with watermelon chunks so I had to use a racking cane to the keg. Package, carbonate, and serve!
Citra & Raspberry IPA Smoothie	Fruit Beer	23 Litres	1.062	1.017	6.16	58.65	8.36 °L	12.6K	12
Author: mr_bridger Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/5/2017 7:46 PM Notes: 2.1kg frozen Raspberries in grain bag into FV after 4 days. Citra Dry Hop 3 days before packaging / bottling, 14 Days total in FV. Taken from https://www.youtube.com/watch?v=SPhfto7hGao All Credit to Adam.
Blonde Stout	Experimental Beer	5.5 Gallons	1.083	1.023	7.86	36.39	6.53 °L	12.6K	4
Author: HG Brewing Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.114 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 2/28/2014 7:56 PM Notes: Based on a beer I had at Renegade Brewing in Denver, Colorado called "White Queen". I adjusted the recipe slightly to give the beer more "mouthfeel" and also to match the style profile of a Stout (other than the SRM). I reduced the amount of Crystal to really "blonde" up the beer, and boosted the gravity. After removing the grains, leave the oats in the mash and bring to a boil and boil for 20 minutes, remove and do not squeeze or rinse the oats. Now add your malts and bring to a boil, stirring constantly..then begin hop schedule. I will use 1/2 cup cocoa nibs in secondary, and am guessing that this is around 4 oz. Next time I brew, I will weigh the nibs and adjust the recipe in ounces. Primary ferment for 7 days, rack onto cocoa nibs in secondary and leave 14 days. Add Gelatin 3 days prior to bottling and cold crash in fridge to clarify beer. (optional step, but really eliminates "chill haze") Bottle and leave at room temp for 21 days. Chill for 3 days and enjoy. Will be like an Oatmeal Stout, without the darkness and bitterness, but with great mouthfeel, body, and maltiness of a Stout.
La Chouffe Clone	Belgian Golden Strong Ale	5.5 Gallons	1.071	1.008	8.31	28.75	4.57 °L	12.5K	2
Author: Mellenoma Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 78 ° F Priming Method: Corn Sugar Priming Amount: 136 grams Creation Date: 6/29/2017 1:14 AM Notes: Total Grain Lbs: 14.36 Total Water Qts: 14.51 - Before Additional Infusions Total Water Gal: 3.63 - Before Additional Infusions Tun Thermal Mass: 0.00 Grain Temp: 70.00 F Step Rest Start Stop Heat Infuse Infuse Infuse Name Time Time Temp Temp Type Temp Amount Ratio ------------------------------------------------------------------- Protein 1 30 123 123 Infuse 133 14.51 1.01 Sacch. 1 60 149 149 Infuse 210 7.41 1.53 Mashouty 1 5 169 169 Infuse 210 12.09 2.37 Total Water Qts: 34.01 - After Additional Infusions Total Water Gal: 8.50 - After Additional Infusions Total Mash Volume Gal: 9.65 - After Additional Infusions
Pineapple Hefeweizen	Weizen/Weissbier	5.5 Gallons	1.054	1.013	5.28	15.37	6.68 °L	12.4K	2
Author: Meadhawg Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: 8 oz Creation Date: 7/19/2013 8:00 PM Notes: Add pureed/crushed pineapple to last 5 minutes of boil. Do NOT strain wort into carboy. Primary fermentation 10-14 days. Add pineapple juice to taste when racking to Secondary. Transfer some of the yeastcake from Primary to Secondary. Secondary fermentation 8-10 days. OG 1.054 FG 1.010 ABV 5.78% OG 1.052 FG ABV
Timothy Taylor Landlord Clone	Standard/Ordinary Bitter	23 Litres	1.051	1.015	4.74	44.3	7.02 °L	12.4K	12
Author: Soton Boil Size: 34 Litres Boil Time: 90 Boil Gravity: 1.034 Efficiency: 80 Mash Thickness: 3.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/17/2015 2:45 PM Notes:
Dogfish Head 90 Minute Clone	American IPA	6 Gallons	1.079	1.018	7.98	0	7.34 °L	12.4K	8
Author: Ozarks Mountain Brewery Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.059 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/4/2014 6:55 PM Notes: Dry hop: 2oz Amarillo 2oz Simcoe I like to split the additions in half over the 2 weeks *Amber malt: Use Thomas Fawcett Amber Malt, don't just use any old amber malt. If you can't find Thomas Fawcett Amber, look harder. This is the exact malt DFH uses, and it's a distinctive flavor. It's available at quite a few online retailers if your LHBS doesn't carry it. **Hopping: Mix all 5oz of hops together, how often you add them is up to you. Some people add a couple pellets every minute, others fill up 30 dixie cups, and add one cup per 3 minutes. Personally I do 10 additions, 0.5oz every 10 minutes, and it turns out excellent. That's about it, it's actually a fairly easy beer to brew other than the continuous hoping. If you can't find WLP007, use WYeast 1098 - Dry Whitbread, or Safale S04. Definitely use WLP007 if it's available, the yeast character is dead on. I just had a slightly tweaked version take 1st place for IIPAs in a competition.
Hobgoblin Clone	Strong Bitter	5 Gallons	1.056	1.014	5.58	35.93	17.65 °L	12.4K	1
Author: drlind525@gmail.com Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/10/2016 9:00 PM Notes: 3.4 - 1.3 = 2.1. Batch sparge with 4 gallons 0.8L + 1.6 oz = 1.020 SG starter. 132 billion cells
Peach Wheat Beer	American Wheat Beer	5.5 Gallons	1.068	1.016	6.79	33.3	10.03 °L	12.4K	10
Author: Daily_brewer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/10/2017 9:43 PM Notes: For peaches, boil to peel easier and cut into small pieces. Freeze for at least 24 hours. Defrost and puree with a cup of water and add to secondary for a week.
Pineapple IPA	American IPA	5.5 Gallons	1.062	1.017	5.88	65.77	7.04 °L	12.3K	1
Author: Julien Huxley Boil Size: 7.5 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: 11/24/2012 7:29 PM Notes:
American Pale Ale	American Pale Ale	5 Gallons	1.055	1.015	5.18	37.79	7.91 °L	12.3K	12
Author: Josefio Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/22/2012 6:48 AM Notes:
Brut IPA	American IPA	3.5 Gallons	1.062	1.01	6.74	44.78	6.21 °L	12.3K	2
Author: mytdil6 Boil Size: 4 Gallons Boil Time: 20 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: co2 Priming Amount: 23.72 psi Creation Date: 3/27/2018 7:04 PM Notes:
Base Stout	Sweet Stout	30 Litres	1.06	1.017	5.74	12.07	46.03 °L	12.3K	0
Author: Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/8/2018 9:03 PM Notes:
Passion Fruit & Mango Sour Ale	Mixed-Fermentation Sour Beer	6 Gallons	1.045	1.009	4.61	0	4.22 °L	12.3K	2
Author: Quique Torres Boil Size: 6.5 Gallons Boil Time: 5 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 1.3 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: 11/21/2016 7:11 PM Notes: Sparge. Boil 5 min with 10 g sea salt. Chill to 104 F. Pitch 10 pills Swanson Lactobacillus Plantarum into kettle. Purge headspace with CO2 and clingwrap. Leave at room temp 86. Day 1, pH 3.50, put kettle into fermentation chamber at 68 F. Day 2, pH 3.11, transfer into carboy and aerate, pitch yeast and yeast nutrients. Day 5, 1 kg passion fruit puree, 2 kg mango puree. Day 8, dry hop, 0.75 oz Mosaic, 0.75 oz Citra. Day 12, kegged, pH 3.00, 4.7% ABV.
« First ‹ Previous 12 13 14 15 16 17 18 19 20 Next › Last »							Page 16 of 14,721 20 Recipes of 294,403