Homebrew Beer Recipes

Page 4165 of our growing list of 325,000+ 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
The Chestnut Honey Ale	Winter Seasonal Beer	85 Litres	1.04	1.007	4.36	5.97	7.19 °L	748	1
Author: Colkburg Boil Size: 100 Litres Boil Time: 40 Boil Gravity: 1.024 Efficiency: 75 Mash Thickness: 3 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: 10/12/2019 6:54 PM Notes:
Bandymas Nr. 80 Biskvito Klonas	Clone Beer	20 Litres	1.06	1.021	5.14	14.82	6.18 °L	748	1
Author: Boil Size: 26 Litres Boil Time: 70 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 2.8 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: 12/17/2023 7:49 PM Notes:
JAY IPA	American IPA	20.8 Litres	1.064	1.013	6.74	42.88	10.68 °L	748	0
Author: Ajay yah Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 3 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: 6/12/2023 5:40 PM Notes:
Zombie Dust Clone	American IPA	6 Gallons	1.059	1.014	5.94	73.52	10.51 °L	748	1
Author: TPH Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 68 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: 11/6/2022 3:00 PM Notes:
Rolled Oats Mash	Alternative Grain Beer	5 Gallons	1.081	1.019	8.09	0	7.13 °L	748	0
Author: Jayjay1976 Boil Size: 5.5 Gallons Boil Time: N/A Boil Gravity: 1.075 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/7/2022 4:01 AM Notes: Ordered malts by the ounce from RiteBrew.com to recreate an earlier 'pantry sweep' recipe that was a success.
Chimay Bleu Attempt	Belgian Dark Strong Ale	21 Litres	1.07	1.007	8.2	34.96	16.75 °L	748	0
Author: K-Rad Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 3 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: 6/12/2022 3:31 AM Notes:
Dubbel	Witbier	5 Gallons	1.066	1.01	7.36	27.99	15.83 °L	748	0
Author: adamdevault Boil Size: 7.29 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 2 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: 3/21/2022 12:32 PM Notes:
Ginger Beer Moderate	Alternative Sugar Beer	24.5 Litres	1.036	1	4.71	0	2.21 °L	748	0
Author: Boil Size: 18.5 Litres Boil Time: N/A Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 1.42 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/22/2021 3:18 AM Notes: Brew day 23rd Oct. Only had 800g ginger after peeling 907g. Steeped for 45mins. Pitched Nottingham yeast at 22c at 5pm. Wonder if I should have left ginger in the ferment. OG 1.051 with 18.5L wort. Will deliver 6.66% ABV - needs to be lower. Air temp 23c. Pressure by temp black mark. Spunding valve closed. 3am alarm is going off, it's at 35c! Weird. Ferment underway, by 11am Day 1, PSI beyond 15. Opened spunding to 15PSI. Keeping pressure high to minimise off flavours. Wort temp - 25c in a 21c air temp. May finish in 3-5 days? Wort vol 18.5L. FOLLOW-UP 2nd Nov (Day 10) still spunding, still fermenting. Long brew. Spunding at c 10PSI (after correction) Refractometer 1.020 uncorrected; correct 1.002 = 6.44% Taste - has some bite, much less sweet than originally, decent alcohl whack. Colour cloudy grey, not the yellow expected. V close to complete ferment but impatient so... Topped up to 24.5L to take it to SG1.028 and final target ABV of 4.8% Backsweetened with adjusted recipe: ( https://brewtogether.com/2020/02/01/calculate-abv/ ) https://homebrewacademy.com/dilution-boil-off-calculator/ Targets: OG = FG = IBU = XX SRM: X ABV = 6.4% Original source: https://www.morebeer.com/questions/202 Ingredients: • 0.907 kg peeled, diced ginger root • 2.27kg organic cane/raw sugar • 5 limes (zest and juice) • Water to make 19L • Yeast nutrient (dose per manufacturer instructions) • 1 packet S-04 yeast (have S-05) Method Boil 9.5L water, then remove from heat. Stir in sugar and yeast nutrient until well dissolved (The recommended dosage is 40ppm (5g:25L). It should be slurried in a few liters of liquid and added to the kettle about 15 minutes before the end of the boil.) Once the sugar is dissolved add the ginger root, lime zest, and lime juice. Steep for 15 minutes. Strain and pour the mixture into primary fermenter and top off to 5 gallons // 19L. OG should be about 1.045. Aerate and pitch S-04/5 yeast. After 2 weeks, you should have reached a FG of around 0.996 and you’re ready to backsweeten. You’ll need: • Potassium sorbate 2 cups (473g) of water • 85g (3 oz) peeled, diced ginger root • 113g (4 oz) diced crystallized ginger • 600g (3 cups) sugar (not granulated Splenda (for baking)) Boil the water, then remove from heat. Stir in sweetener until dissolved, then add both forms of ginger and steep for 5 minutes. Strain and add directly to the fermenter, or to a sanitized carboy and then rack the ginger ale onto it. Let the ginger ale rest for 1-2 more weeks for the flavors to marry and mellow. Keg it and dispense from your fridge. Target 10 to 12 PSI when kegging). Give the yeast at least 3 weeks to carbonate in the bottle or keg When carbonated, chill and serve for a refreshing ginger ale that is sure to please all your friends!
Daler NEIPA	Specialty IPA: New England IPA	2 Gallons	1.061	1.017	5.75	36.34	4.34 °L	748	0
Author: Douglas Thompson Boil Size: 2.8 Gallons Boil Time: 60 Boil Gravity: 1.044 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: 4/3/2021 12:14 PM Notes: Visit https://alltogether.beer for more details. Whirpool hops - let stand for 15 minutes after addition (post flame out) Dry hop 24 hours after pitching yeast, finish 5 days later
NEIPACHIA	Specialty IPA: New England IPA	20 Litres	1.063	1.014	6.42	35.32	4.02 °L	748	0
Author: Kote Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19.5 ° C Priming Method: co2 Priming Amount: 0.73 bar Creation Date: 12/14/2020 2:09 PM Notes:
Belgian Antwerp Pale 5gal	Belgian Pale Ale	5 Gallons	1.048	1.01	4.91	41.82	3.14 °L	748	0
Author: ryeguy88 Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/30/2015 1:49 AM Notes:
The Joose Is Luice	Specialty IPA: New England IPA	5.5 Gallons	1.065	1.017	6.31	74.72	9.88 °L	748	0
Author: curlyjefferson Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: N/A 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: 5/15/2019 1:15 PM Notes:
Witbier Ipa	Specialty IPA: White IPA	23 Litres	1.052	1.009	5.66	61.02	3.91 °L	748	0
Author: Rudi_brews Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 123.1 g Creation Date: 4/29/2019 12:44 PM Notes:
Hibiscus Saison	Saison	5.5 Gallons	1.073	1.008	8.44	34.37	5.35 °L	748	0
Author: jaycrozier Boil Size: 6.63 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 73 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/17/2019 12:57 AM Notes:
Gose Mk I	Gose	1 Gallons	1.049	1.008	5.36	7.34	4.15 °L	748	0
Author: shaneomacmcgee Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 60 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: 11/16/2018 10:21 PM Notes:
NEIPA	Specialty IPA: New England IPA	21.8 Litres	1.069	1.017	6.82	103.01	4.99 °L	748	0
Author: StoneCock Brewing Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 75 Mash Thickness: 2.9 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: 11/5/2018 11:02 AM Notes:
Soriachi Ace Saison	Saison	5.5 Gallons	1.052	1.011	5.4	83.61	3.37 °L	748	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 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: 10/7/2018 5:39 PM Notes: 0.06 SG; 4 gallons recovered, diluted up to 5 gallons, with 1 gallon of water and LME (1 lb)
Basic Belgian Lambic	Lambic	6 Gallons	1.052	1.012	5.23	8.63	4.86 °L	748	0
Author: John LaFramboise Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 80 ° F Priming Method: Force Carbonation Priming Amount: N/A Creation Date: 6/28/2018 4:08 AM Notes:
CA State Comp Black IPA V1	Specialty IPA: Black IPA	5.5 Gallons	1.042	1.01	4.28	43.59	31.01 °L	748	1
Author: llvtt Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/23/2017 5:06 AM Notes:
Saint Benedict	Belgian Dubbel	3.5 Gallons	1.066	1.011	7.25	25.86	30.1 °L	748	6
Author: The Cellar Project Boil Size: 4.87 Gallons Boil Time: 90 Boil Gravity: 1.054 Efficiency: 90 Mash Thickness: 1.68 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: dextrose Priming Amount: 107 g Creation Date: 7/4/2016 10:55 PM Notes: - Add Candi Sugar at flame out. - Pitch yeast at 65° and free rise to 70°. - After krausen falls, slowly ramp up to 74° by one degree a day then hold for a total of three weeks for primary fermentation. - When fermentation completes, transfer to secondary, lower temp to 50° and hold 5 weeks until beer clears. - Cellar for 6-12 months.
« First ‹ Previous 4161 4162 4163 4164 4165 4166 4167 4168 4169 Next › Last »							Page 4165 of 16,292 20 Recipes of 325,829