Homebrew Beer Recipes

Page 29 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
Honey Nut Cheerio	Northern English Brown	5 Gallons	1.053	1.013	5.21	29.54	9.8 °L	10.7K	0
Author: Christopher Miller Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 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: 9/14/2011 4:35 PM Notes: Crush grains and place inside muslin bag. Steep the grains in 1 gallon of water at 165 degrees Fahrenheit for 30 minutes. Remove the grains from the water and squeeze the excess fluid back into the pot. Add the malt extracts and raise to a boil. Set the timer for 60 minutes and add the bittering hops. With 30 minutes remaining, add the flavor hops. With 15 minutes remaining, add the honey. With 2 minutes remaining, add the aroma hops. Add three gallons of chilled water to a clean and sterile fermenter. Strain the wort into the fermenter and add enough cold water to bring up to 5¼ gallons. When the temperature falls below 80 degrees, add the yeast and seal with an airlock. Leave in a cool, dark place (65 to 75 degrees Fahrenheit.) The wort should ferment for 15 to 20 days. Bottle when bubbling stops.
Italian Pilsner	German Pilsner (Pils)	5.5 Gallons	1.048	1.011	4.85	42.07	4.58 °L	10.7K	2
Author: freudian_sips Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 66 Mash Thickness: 3.17 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: Corn Sugar Priming Amount: 5.16oz Creation Date: 3/29/2019 7:25 PM Notes: Use the Brulosophy Lager Method 7 days of primary at 50 degrees F Raise to 68 degrees for dry hopping and D rest for 4-10 days Drop to 8 degrees every 12 hours until 30-32 degrees. Hold for a week or more. Keg, prime with Corn Sugar, enjoy!
Mango Lassi Milkshake IPA	Double IPA	6 Gallons	1.088	1.03	7.67	62.54	10.49 °L	10.7K	6
Author: umakemyheadhurt Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/15/2017 4:56 PM Notes: 1. Be sure to crush the oat malt well as it tends to crush differently than the barley. 2. Add wheat flour to the mash. If not doing BIAB add rice hulls. (Some say add the flour to the boil, but my experience is that it doesn't dissolve and just creates dough ball lumps.) 3. Do a high temp mash. You may need to mash for 90 minutes. 4. Use around a 1:2 sulfate to chloride water profile. 5. Add green apple puree with 20 minutes left in the boil. This adds pectin to create haze and body. 6. Add the lactose sugar with 10 minutes left in the boil. 7. Add whirlpool hops slowly over a 45 minute period starting at flameout, keeping the whirlpool moving the whole time. 8. Add half of dry hops in 2-3 days, when the krausen is still high. 9. 4-6 days later, when fermentation is mostly done, rack into a secondary and add vanilla bean, mango pulp, and ground green cardamom. (Can skip secondary and add it right to the primary if you have enough head room.) 10. Allow to condition on the fruit alone for 4-6 days, then add the rest of the dry hops. 11. Cold crash and package 4-8 days later. Target starting fermenter volume is 6+ gallons to end up with 5 gallons after all the loss to dry hopping and fruit. Use at least a 6.5 gallon fermenter. Add a few drops of Fermcap-S to prevent blowoff.
Hefe-Weisse Paulaner Clone	Weizen/Weissbier	48 Litres	1.052	1.012	5.31	12.17	4.8 °L	10.7K	4
Author: THE ONE CERVEJARIA Boil Size: 60 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 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: 1/21/2015 7:00 PM Notes:
Kettle Sour Farmhouse W/ Tart Cherries	Mixed-Fermentation Sour Beer	5 Gallons	1.058	1.007	6.72	25.1	3.76 °L	10.6K	1
Author: bradyt88 Boil Size: 5.5 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 10/28/2019 2:27 PM Notes: 10/30/19 1L Yeast Starter with fermcap 11/01/19 Kettle Sour (using an Anvil Foundry) -Mash as noted -Collect wort and pasteurize above 170 for 20 minutes -Chill to 100F -Adjust mash pH to 4.2 with lactic acid -Add 2g of Lallemand Wildbrew Sour Pitch. Store the rest in vacuum sealed bag and store in freezer. -Did not purge headspace with CO2 or cover with Saran Wrap -Close lid. Did not cover seams of lid with saran wrap -Hold temp above 95F until a pH of 3.4 is reached -Reached a pH of 3.5 in 17.5 hours. Brought wort to a boil and proceeded as normal 11/02/19 Brew Day OG: 1.058 pH into fermenter: 3.5 11/08/19 Gravity: 1.009 pH: 3.5 11/11/19 Final Gravity: 1.007 11/17/19: Cold Crashed to 36F 11/22/19: Fine with gelatin 11/28/19: Transfer to keg and add juice 12/01/19: Bottle FG w/ juice: 1.012, ABV 6%
Cali Creamin' Clone	Cream Ale	5 Gallons	1.049	1.011	4.96	18.37	5.91 °L	10.6K	5
Author: Devin Trudgen Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 2.03 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: 3/15/2018 5:20 AM Notes: Mother Earth website: 1.048 OG - 1.011 FG Madagascar Vanilla Bean used (assuming amount) Grain Bill - Pale 2-Row, Light Crystal, Flaked Corn, Dextrin, Honey Malt, Flaked Oats ABV - 5.0% SRM - 6.0 IBU - 18 Yeast - Not listed (assuming Cream Ale Yeast) Brew #1 - 3/31/18 - Soaked vanilla beans in bourbon before adding to secondary. Beer turned out well. Nice vanilla flavor. Brew #2 - 3/2/18 - Upping vanilla beans to 4 to see difference in amount of vanilla flavor.
VB Clone	Australian Sparkling Ale	21 Litres	1.054	1.013	5.4	28.23	5.55 °L	10.6K	2
Author: Boil Size: 17 Litres Boil Time: 60 Boil Gravity: 1.067 Efficiency: 70 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: 2/19/2017 3:07 PM Notes:
German Pilsner (2025 1st NHC Final Round)	German Pils	8.5 Gallons	1.05	1.007	5.59	40.71	3.83 °L	10.6K	10
Author: HighVoltageMan! Boil Size: 9.93 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 51 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 7/4/2016 5:41 PM Notes: Pitch @49F and start fermenting for 5-7 days @ 51F at 7.5psi; then slowly raise temperature to low 50's and pressure to 10psi. After 7-8 days D-rest @58F and raise pressure to 25psi for spunding for 5-9 days. Crash to 32F and lager 4-6 weeks. Clarify with gelatin. 2nd 2016 Hoppy Halloween (1st version of recipe) Increased IBU's in 2nd version 1st 2017 MN Mashout (second version) 1st 2017 Duluth Brew Ha Ha (scored 46) 1st 2017 March Mashness BOS 2017 March Mashness 2nd 2017 MN State Fair 2nd 2017 Hoppy Halloween 3rd 2018 Duluth Brew Ha Ha 1st 2018 March Mashness 3rd 2019 MN Mashout 3rd 2020 Mashout as a International Lager (WLP833/ 25 IBU) 2nd 2020 MN Mashout 1st 2020 Milwaukee Midwinter 2nd BOS 2020 Milwaukee Midwinter 1st 2020 Hoppy Halloween 2nd 2021SNAFU Las Vegas 1st 2021 MN State Fair as a Czech Pils score 45 2nd 2022 MN State Fair 1st 2023 MN state fair BOS 2023 MN state fair Brewed at StormKing fall 2023 & spring 2024 10bbl 3rd 2024 NHC First Round - Denver 1st 2024 MN State Fair 1st 2025 NHC first round Chicago 2nd 2025 Wortapalooza 1st 2025 NHC Finals Kansas City 1st 2026 NHC first round Indianapolis 2nd 2026 Brew Ha Ha
Chinook IPA Northern Brewer	American IPA	5 Gallons	1.05	1.01	5.36	43.79	3.02 °L	10.6K	9
Author: BohicaSD Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.084 Efficiency: 35 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: 10/8/2015 3:17 PM Notes: Pure NB kit. No steeping grains. Dry pitched yeast with aeration.
Straffe Hendrik	Belgian Tripel	14 Litres	1.081	1.012	9.1	30.7	9.72 °L	10.6K	4
Author: Marc ook Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 73 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: 10/4/2015 10:57 PM Notes: Brewery data: Straffe Hendrik, Brugse Tripel 19 EBC(Dark for a Tripel)/35 EBU/19.5 Plato(O.G. 1.081)/9 Vol% Alc Saaz and Styrian Goldings hops 6 types of Malt My guess: - Lot of dextrins - Tripel -> so probably white candi for low FG (Brewery says: OG 1.081 and 9 Vol% that implies 83% attenuation) Att. 1/10@100%+9/10@78%->80%, so perhaps even more candi?
Sam Adams Winter Lager Clone	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.06	1.015	5.87	17.86	13.85 °L	10.6K	2
Author: skeaterbait Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.131 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 52.5 ° F Priming Method: Corn Sugar Priming Amount: 3/4 Cup Creation Date: 8/13/2015 4:51 PM Notes: Steep the grains in 2.5 gallons of water at 150º F for 30 minutes. Strain out the grains, add the wheat malt syrup and return to a boil. When the wort begins boiling, add East Kent Golding hops, Irish moss, and boil for 60 minutes. Add spices for the last 15 minutes of the boil. Add Tettnanger and Hallertau hops for the last 2 minutes of the boil. Remove from heat and cool wort in ice bath or with wort chiller. Transfer to fermentation vessel (glass carboy). Add enough cold water to the wort to bring the volume up to 5.5 gallons. Pitch yeast and ferment at 50º to 55º F for 3 to 4 weeks. Prime, then bottle or keg. You should lager this beer for about 4 weeks prior to serving.
Sierra Navada Kellerweis Clone	Weizen/Weissbier	5 Gallons	1.049	1.012	4.82	14.7	4.98 °L	10.6K	1
Author: Koi Dog Brewing Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 76 ° F Priming Method: Table Sugar Priming Amount: 7oz or 14 Tbsp for 3.5 CO2 Creation Date: 6/20/2013 1:17 PM Notes: This is what I came up with while researching Sierra Nevada Kellerweis, a favorite for the wife and me. I have not yet produced it but the numbers add up almost right on par with SN's Kellerweis. The Brewery gives it's stats as... 4.8 ABV 15 IBU's Using Perle or Sterling Hops.(I found with flavor profile and location of the brewery, it is perhaps the Perle U.S. hops) Malt mentioned is a combination of Two-Row Pale, Wheat and Munich malt's. If someone gets to it before I have a chance let me know how it turns out. I hope to make it in the next couple of weeks.
Neck Oil Clone	American Pale Ale	21 Litres	1.045	1.009	4.71	35.54	7.88 °L	10.6K	7
Author: michaelhump Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 75 Mash Thickness: 2.2 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: 10/8/2016 7:58 AM Notes:
Vanilla Coffee Stout	American Stout	5 Gallons	1.05	1.013	4.85	17.28	32.15 °L	10.6K	8
Author: Jake Ainsworth Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 72 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: 5/2/2011 1:53 AM Notes:
Surly Darkness Clone	Russian Imperial Stout	5.5 Gallons	1.095	1.024	9.27	112.59	30.32 °L	10.6K	0
Author: mverok Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 70 Mash Thickness: 1.5 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: 2/23/2015 8:10 PM Notes: Needs a big ass starter (5l)
Apple Pie Ale	Fruit Beer	5 Gallons	1.086	1.022	8.38	31.47	19.06 °L	10.5K	8
Author: cullenmcdermott Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 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: 10/28/2014 1:52 PM Notes:
Scottish Ale Heavy	Scottish Heavy	22 Litres	1.039	1.011	3.73	17.21	13.15 °L	10.5K	0
Author: El Día de la Cerveza Boil Size: 27.82 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: 0.73 bar Creation Date: 8/24/2020 12:15 PM Notes: Hola Cerveceros!! Os dejo el link a la video-Receta paso a paso en nuestro canal youtube, el video complementa con comentarios para que la podáis hacer igual que la he hecho yo: https://youtu.be/IZ8_Oeqky5E Es una receta sencillamente IMPRESIONANTE. Una receta que no puedo parar de hacer cada cierto tiempo. Os recomiendo encarecidamente que la hagáis….y cuando la hayáis catado me comentáis! Es una cerveza con las 3 “B” BUENO, BONITO Y BARATO, y engancha desde el primer trago. A parte es una cerveza que se puede hacer con un equipo sencillo de elaboración de cerveza en casa….en fin, que lo tiene todo! Espero que os guste. Cualquier pregunta, ya sabéis contactad a través de Youtube, Twitter, Instagram o Facebook. Salud y buena cerveza!
Innis & Gunn Clone	Scottish Export 80/-	25 Litres	1.063	1.018	5.8	23.94	9.58 °L	10.5K	2
Author: Svein Erik Aasen Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 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: 12/29/2015 10:53 PM Notes: Take 4l of runnings and boil it down on the stove to about 1l of liquid, add this to the boil, this provides the caramel flavor and color for the beer. After a month long primary rack the beer onto 2 oz of medium toasted American oak chips that have been boiled in a cup of water for 10 minutes. You can probably alter the flavor a good deal by swapping this for chips soaked in: whiskey, rye, spiced, dark or navy rum etc.
Lemon Ginger Radler	California Common Beer	5.5 Gallons	1.045	1.011	4.51	25.42	3.62 °L	10.5K	13
Author: AaQ Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 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: 2/13/2015 5:57 PM Notes:
Superman's Breakfast Stout.	Oatmeal Stout	5.5 Gallons	1.105	1.026	10.36	39.37	40 °L	10.5K	5
Author: fermentnething Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.077 Efficiency: 70 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: Keg Priming Amount: 12 psi set and forget. Creation Date: 3/13/2013 3:28 PM Notes: 4 ounces of cocao nibs into secondary. Soaked/sterilized with 160 proof vanilla infused extract. 2 oz cold steeped coffee at bottling using a french press.
« First ‹ Previous 25 26 27 28 29 30 31 32 33 Next › Last »							Page 29 of 16,175 20 Recipes of 323,490