Homebrew Beer Recipes

Page 2124 of our growing list of 320,000+ 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
Nutty Brit Peanut Brittle	American Brown Ale	5.25 Gallons	1.055	1.018	4.98	28.96	24.56 °L	995	0
Author: rolandblais Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 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: 10/25/2018 10:04 PM Notes: http://www.greatfermentations.com/peanut-brittle-beer-recipe/ NUTTY BRIT PEANUT BRITTLE BEER RECIPE (FOR FINAL VOLUME OF 5.25 GALLONS) Specs Estimated O.G. = 1.057 Estimated F.G. = 1.014 Estimated ABV = 5.3% Estimated bitterness = 29 Estimated SRM: 25 Grain Bill 7# 2-Row Brewer’s Malt 1.5# Biscuit Malt 1.5# Crystal 80L Malt 1.0# Flaked Oats 0.38# Chocolate Malt Hops 1 oz Glacier pellet hops (5% AA), added at the beginning of the 60 minute boil. 0.5 oz Cascade pellet hops added with 15 minutes left in the boil. Yeast 2 packs (or make an appropriate starter) of White Labs WLP 001 California Ale, Wyeast 1056 American Ale yeast or 1-2 packs of dry Safale S-05 yeast. You might also use 1 can of Imperial Organic Yeast A07 Flagship Other 8 oz Lactose 1 tsp pink Himalayan sea salt 2 vanilla beans covered in vodka (about 1/3 cup) 4 oz peanut butter flavoring 4 oz grade A maple syrup. (Grade B adds extra vanilla flavor) If Kegging: 2 tsp potassium sorbate BREWING PROCESS (NO-SPARGE WITH KEG) Jerry uses 9.75 gallons RO water with no additives (pH is fine due to no-sparge method). However, you may use spring water or add 3 tsp calcium chloride and 1 tsp calcium sulfate (gypsum) to the 9.75 gallons RO water to give it a good mineral content. Mash 60 min @ 154°F single infusion no-sparge, then drain slowly to guarantee efficiency (Jerry stressed that taking your time and draining slowly is key to getting good efficiency.) Boil 60 min. First hop addition at start of boil. 2nd addition @ 15 min to flame out. Add lactose @ 10 min. Chill wort to 68°F, aerate, and pitch. Ferment between 70 – 72°F but don’t allow it to go higher than 74. After 72 hrs, check gravity. Cold crash as soon as expected final gravity is achieved (3 – 5 days) to maintain traces of diacetyl (Yes, you want this!) Cold crash for 3 days between 32 and 36 degrees to halt activity guarantee good flocculation of yeast. Transfer to keg, add potassium sorbate, and purge keg of oxygen. Let sit 24 hrs. Mix together peanut butter extract, maple syrup, vanilla extract, and salt in a small saucepan and heat just until the salt dissolves completely. Add mixture to the keg, purge O2, and then shake to mix. Chill for 24 hrs @ serving temp, then force carbonate to reach 2.6 volumes. Enjoy! (Note: this beer hits peak flavor after about 2 weeks, so wait… if you can!) If bottling instead of kegging: This beer can still be done without a keg, but will be handled a bit differently. Please note that the amount of maple syrup may be increased to 5 or 6 oz if your beer is going to be warmer (around 68F) for bottle conditioning. Follow instructions up unto transferring to keg. DO NOT ADD POTASSIUM SORBATE! Potassium sorbate is used to stabilize the beer and prevent re-fermentation. Instead mix peanut butter flavoring, vanilla extract and salt and heat on low heat in a small saucepan just until the salt dissolved completely. Separately, mix maple syrup with 1-2 cups water and bring to a boil t for 5 to 10 minutes, then allow to cool. Transfer beer to bottling bucket, add flavoring mixture and maple syrup priming mixture and stir gently with a sanitized spoon. Bottle and allow to condition for 2 weeks at room temperature. Bottling may cause the beer to be a bit drier than the kegged version, but it will still be a very tasty brew! Extract Version:Replace the 2-row brewer’s malt with 6 lbs of light dry malt extract . Steep the specialty grains at 150-155F for 30 minutes using a muslin grain bag. Remove the bag, allowing the grains to drain into the boil kettle. Turn off the flame and dissolve the extract in the kettle. Turn the flame back on, bring to a boil and proceed as as above. NOTE: as the extract version is slightly different than the all-grain, you may have a slightly different starting and finishing gravity.
Bluegrass Benchmark	American Pale Ale	5.5 Gallons	1.049	1.011	4.95	11.28	12.64 °L	995	1
Author: HardRoc Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.09 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: 5/28/2023 12:53 PM Notes:
Jeremy Wilken Citra Kolsch Picobrew	Kölsch	1.3 Gallons	1.048	1.008	5.28	33.93	4.07 °L	995	0
Author: Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 65 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: 2/6/2022 8:37 PM Notes:
Peach Cobbler	No Profile Selected	5.25 Gallons	1.063	1.022	5.41	20.5	12.94 °L	995	2
Author: Dy Boil Size: 7.2 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: co2 Priming Amount: 12.27 psi Creation Date: 6/3/2021 1:42 PM Notes: TOTAL WATER NEEDED 8.30 Gallons STRIKE WATER TEMP 158 Fahrenheit TOTAL MASH VOLUME 9.34 Gallons PREBOIL WORT 7.00 Gallons POSTBOIL WORT 5.50 Gallons INTO FERMENTER 5.25 Gallons
Norse Gold	American Pale Ale	21 Litres	1.049	1.009	5.33	31.86	5.35 °L	995	0
Author: Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 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: 12/14/2020 3:10 PM Notes:
Cascade Pale	American Pale Ale	21 Litres	1.05	1.009	5.37	41.02	3.79 °L	995	0
Author: Boil Size: 28 Litres Boil Time: 45 Boil Gravity: 1.045 Efficiency: 79 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.75 bar Creation Date: 10/15/2020 1:24 PM Notes:
Summer Wheat	American Wheat Beer	5.6 Gallons	1.042	1.005	4.77	30.01	3.07 °L	995	1
Author: malenightingale31 Boil Size: 7.4 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 72 Mash Thickness: 1.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/4/2020 6:36 PM Notes:
Westmalle Extra	Trappist Single	6.5 Gallons	1.044	1.008	4.7	25.71	3.21 °L	995	2
Author: Meatwad Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 85 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: 5/25/2020 11:49 AM Notes:
Summer Shandy	American Wheat Beer	5.5 Gallons	1.053	1.012	5.4	29.96	3.69 °L	995	1
Author: Dortiz Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 1.33 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: 4/27/2020 12:49 AM Notes:
Red Ale	Irish Red Ale	23 Litres	1.05	1.012	5.02	29.66	20.27 °L	995	4
Author: Richard O Hora Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.041 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/22/2018 10:43 PM Notes:
Wheat	Weizen/Weissbier	5.5 Gallons	1.053	1.013	5.17	9.37	3.98 °L	995	0
Author: J&S Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 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: 2/9/2014 12:24 AM Notes:
Lumped Up Dan's	Baltic Porter	5.5 Gallons	1.053	1.015	4.89	30.24	31.3 °L	995	0
Author: psyce Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/28/2018 2:57 PM Notes:
Dunkelweizen—Grainfather	Dunkles Weissbier	5.5 Gallons	1.05	1.012	4.9	31.28	20.04 °L	995	1
Author: Elevator NYC Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 65 Mash Thickness: 1.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/20/2018 12:27 AM Notes: No fining agents for beer style. Ended with 73% efficiency. 5.25 gallons bottling bucket. Repeat as written.
Honey Kölsch	Kölsch	5.2 Gallons	1.049	1.009	5.25	21.27	4.16 °L	995	4
Author: Barney BlueCAP Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 72 Mash Thickness: 1.5 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: 12/27/2017 11:57 AM Notes: A variation on our extremely popular Kölsch recipe with the addition of honey and a new yeast strain for a lighter body and flavor. Like our original Kölsch kit, this recipe features a pale color, light body, and smooth mouthfeel. Honey adds subtle floral character and lightens the body by fermenting to dryness. Really nice as a summer brew for barbecues and picnics, or to wean your friends off watery mass-produced lagers. -Honey goes in at flameout -1-2 weeks in primary -2 weeks in cold secondary
G11 Table Sour Hallertauer Blanc/Cascade	Mixed-Fermentation Sour Beer	48 Litres	1.05	1.012	5.03	0	3.41 °L	995	0
Author: JohnnyAH Boil Size: 56 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 77 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/2/2017 1:32 PM Notes: Mash start 13.20 Split into two kegs, and kegged hopped with either Hallertauer Blanc or Cascade 100g each.
Making A Marzen	Oktoberfest/Märzen	5.5 Gallons	1.055	1.018	4.85	17.79	20.58 °L	995	1
Author: adam.weber Boil Size: 7.3 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 64 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 53 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/13/2017 12:14 AM Notes:
JR Kølsch Mørk 70 Liter	Kölsch	65 Litres	1.047	1.008	5.15	20	4.55 °L	995	0
Author: Jonni Birkhaug Boil Size: 73.25 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 3 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: 10/5/2016 7:13 PM Notes: Bruk 2 poser gjær. Gjæring: 14 dagar på 15-16 grader. Hev temperaturen mot slutten. Kan med fordel lagrast ein månad etter karbonering.
Blonde Ale	Blonde Ale	5.5 Gallons	1.05	1.011	5.14	28.47	5.17 °L	995	2
Author: Chris Candler Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/31/2015 3:24 PM Notes:
America Pale Ale 07/02/2015	English IPA	16 Litres	1.05	1.014	4.7	50.95	10.77 °L	995	1
Author: imarinfr Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/7/2015 9:54 AM Notes: Fecha realizacion: Sabado 07/02/2015 La hemos clavao con la densidad inicial a 1050. Estimated boil size es litros de mosto antes de hervir (sin contar la malta). Boil size es litros de mosto tras hervir. Densidad Martes 10/02/2015: 1025
Feral Wit	Belgian Specialty Ale	5 Gallons	1.043	1.007	4.75	14.94	16 °L	995	0
Author: Matt Spaanem Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/27/2011 8:26 PM Notes: Wanted to brew a belgianish sort of beer with my wild yeast. The cascade hops (I know, not Belgian) were from my yard and I 'aged' them by baking at 170F for something like 10 hours.
« First ‹ Previous 2120 2121 2122 2123 2124 2125 2126 2127 2128 Next › Last »							Page 2124 of 16,051 20 Recipes of 321,008