Homebrew Beer Recipes

Page 2370 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
Milk Stout	American Stout	5.5 Gallons	1.072	1.024	6.29	55.93	39.05 °L	984	0
Author: digitalforge Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/18/2017 6:58 PM Notes:
Blind Pig	American IPA	5 Gallons	1.063	1.014	6.44	89.52	6.32 °L	984	0
Author: Douglas Thompson Boil Size: 7.18 Gallons Boil Time: 60 Boil Gravity: 1.049 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: 2/2/2025 1:59 PM Notes: Step by step Mash the grains at 156 °F (69 °C) for 60 minutes, targeting a mash pH of 5.35–5.45. Conduct a 170 °F (77 °C) mash out step, if desired. Vorlauf until your wort is clear, then run off into the kettle. Sparge the grains with 168 °F (76 °C) water to obtain 6 gallons (23 L) of wort (or more, depending on your evaporation rate). Boil for 60 minutes following the hopping schedule. After the boil is complete, add the whirlpool hop additions and stir the wort briskly to form a whirlpool, then cover and let stand for 15 minutes. Russian River adjusts the pH in the whirlpool down to 5.0–5.1. Chill the wort to slightly below fermentation temperature, about 64–66 °F (18–19 °C). Aerate the wort if using a liquid yeast strain, pitch the yeast, and add yeast nutrient if desired. Ferment at 68 °F (20 °C) until final gravity is achieved and let the beer sit for one to two additional days. If possible, remove yeast from fermenter before adding the dry-hop additions. If able, after three more days, dump the cone of your fermenter to remove as much dry hops and yeast as possible. Before the dry hop, Vinnie Cilurzo recommends taking a gravity reading of the beer and recording it in your brew log. This exercise will be particularly helpful as it relates to hop creep. Three days after dry hopping, take a gravity reading and note it. Do the same the following day. Once you go two days in a row where your gravity has not dropped from the secondary fermentation from hop creep, you can proceed with chilling the beer and/or bottling or kegging. Depending on your conditions, you might have to wait longer to clear hop creep. Bottle or keg and force carbonate as usual. Notes from Vinnie: At our Windsor, California, production brewery we incorporate whole cone hops into the final hop addition. This is done by way of a hop back where the wort runs from our whirlpool, over the whole cone hops in the hop back, and from there the wort gets cooled off and heads to the fermenter. Over the years the recipe has changed some. In the past there was about 3% crystal malt (40 °L) in the recipe but as you can see, there is now no crystal malt, leaving the beer leaner and thus allowing the hops to pop more. I look at a beer recipe more as a concept rather than a strict recipe. With that said, over the years some of the hops have changed so you will see some more modern hops in Blind Pig IPA now. Crystal hops are often not thought of as an IPA hop, but it can contribute a nice citrus note to a brew, which I like. In my opinion, this has kept the beer relevant even after all these years. Finally, feel free to brew this recipe as is, but if you can’t find a particular hop, don’t stress over it. Find something similar and experiment and explore — that is what homebrewing is all about. Also, since this beer is on the lower side of the alcohol range for an IPA, if you like a little more malt body in the beer, I’d suggest removing some of the 2-row malt and replace it with Simpsons Best Pale Ale malt, which will add more malt body to the finished beer.
Best IPA +	American IPA	2.5 Gallons	1.062	1.013	6.34	63.64	7.51 °L	984	1
Author: Herm brews Boil Size: 3.73 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 60 ° F Priming Method: sucrose Priming Amount: 2 oz Creation Date: 11/12/2023 11:35 PM Notes: This recipe is based on Craft Beer & Brewing article, Make Your Best American IPA. Targeting O.G. 1.060 using a pretty simple grain bill, I made some slight adjustments in quantities of the malts to land on whole ounce increments. At the recommendation of several Brewer’s Friends, decided to add an ounce each of unmalted hard red wheat and rolled oats. As for hops, I substituted for those I have on hand.
Star Wars	American IPA	23 Litres	1.053	1.009	5.68	44.84	6.49 °L	984	2
Author: Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 4/10/2023 9:14 AM Notes:
Rye Saisson	Saison	25 Litres	1.048	1.004	5.67	36.28	12.48 °L	984	0
Author: Bele Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 317.7 g Creation Date: 5/17/2022 10:02 PM Notes:
Berry Medley Smoothie Ipa	American IPA	5.5 Gallons	1.066	1.019	6.1	62.79	4.13 °L	984	2
Author: Final Boss Boil Size: 7.5 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/14/2020 2:51 AM Notes: Added Lactose late in boil final few minutes. Frozen Berries were thawed and squished before putting into primary after beer completely fermented.
SABRO SMASH IPA	American Light Lager	5.5 Gallons	1.054	1.01	5.85	60.47	3.7 °L	984	1
Author: SeanB53 Boil Size: 6.5 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: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/27/2018 6:15 PM Notes:
ESB	Extra Special/Strong Bitter (ESB)	6.5 Gallons	1.058	1.014	5.76	42.11	14.17 °L	984	3
Author: Tradition Brewing Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/16/2018 4:20 PM Notes: Carbonate to 1.5 to 2 volumes Co2. Note: Amber malt is also known as Biscuit Malt. Breiss calls theirs Victory. Took 3rd Place in the Oregon Brew Crew Fall Classic 2018. Fall Classic Results: http://fallclassic.oregonbrewcrew.org
Peanut Butter Choc Porter	American Porter	7 Gallons	1.068	1.019	6.39	25.53	39.81 °L	984	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.119 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/27/2017 4:42 AM Notes: blend each 1 lbs canister of PB2 filled rest of way with water to prevent clumping. use 7.9 gallon bucket as primary. cold crash after primary fermentation to solidify most of the oil from the PB2. siphon into 6 gallon secondary due to 1 gallon trub from the PB2.
Belgian Blonde Ale	Belgian Pale Ale	21 Litres	1.061	1.013	6.33	44.86	7.98 °L	984	0
Author: Tecay#1 Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 2 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: 10/24/2017 8:54 PM Notes:
Oktoberfest 2015	Dark American Lager	5 Gallons	1.061	1.019	5.54	21.68	12.43 °L	984	0
Author: A-Rooster Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.75 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/21/2015 4:37 PM Notes:
Mitch's Malt Bomb	No Profile Selected	2 Gallons	1.064	1.018	6.04	15.89	17.69 °L	984	0
Author: Tollie Mitchell Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.085 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Table sugar Priming Amount: .3 Creation Date: 7/16/2017 12:47 AM Notes: I want a simple malty, caramely beer without much hop flavor or bitterness.
Smash 1	American Light Lager	4.5 Gallons	1.058	1.01	6.21	37.54	3.86 °L	984	0
Author: Brew Lab Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/10/2017 5:27 PM Notes:
Vienna Gold	Vienna Lager	20 Litres	1.05	1.008	5.53	25.29	10.81 °L	984	0
Author: Rooster Brewhouse Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/2/2016 10:45 AM Notes:
Smoked Giant Stout	Classic Rauchbier	25 Litres	1.057	1.014	5.66	21.47	17.5 °L	984	0
Author: ivica Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.072 Efficiency: 35 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: 4/12/2016 12:19 PM Notes:
Sommer Bitter	Strong Bitter	20 Litres	1.058	1.013	5.96	35	10 °L	984	1
Author: Kost-ØL Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.065 Efficiency: 64 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/1/2016 9:38 PM Notes:
Sierra Nevada Clone A	American Pale Ale	20.1 Litres	1.055	1.009	6.01	67.81	5.23 °L	984	1
Author: Boil Size: 23.1 Litres Boil Time: 60 Boil Gravity: 1.048 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: 1/27/2016 1:21 PM Notes:
Belgium Dubbel Abbey Ale	Belgian Specialty Ale	5.5 Gallons	1.059	1.015	5.76	15.38	11.62 °L	984	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.107 Efficiency: 100 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/11/2016 2:08 AM Notes: Secondary on 1/23/16 2 weeks from brewing.
Otter ESB	Best Bitter	0.9 Gallons	1.065	1.016	6.37	41.13	11.2 °L	984	1
Author: Boil Size: 2.6 Gallons Boil Time: 60 Boil Gravity: 1.022 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/3/2016 4:38 AM Notes:
IPA - Gluten Free	American IPA	5.5 Gallons	1.062	1.014	6.27	41.07	11.21 °L	984	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.114 Efficiency: N/A Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/28/2015 1:37 AM Notes:
« First ‹ Previous 2366 2367 2368 2369 2370 2371 2372 2373 2374 Next › Last »							Page 2370 of 16,212 20 Recipes of 324,240