Homebrew Beer Recipes

Page 5296 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
Scottish Ale	Scottish Export 80/-	5.5 Gallons	1.043	1.011	4.2	23.47	17.9 °L	607	0
Author: Hoodwinked Brewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.034 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: 9/17/2020 10:53 PM Notes:
Coffee Stout	Foreign Extra Stout	11 Gallons	1.041	1.01	4	26.87	33.42 °L	607	0
Author: Allan Boil Size: 12.51 Gallons Boil Time: 60 Boil Gravity: 1.037 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: 1/25/2024 5:58 PM Notes:
Cranberry Vanilla Cream IPA - 2	Fruit Beer	25 Litres	1.044	1.01	4.4	95.98	7.94 °L	607	0
Author: Dougie Orr Boil Size: 33 Litres Boil Time: 90 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 152.6 g Creation Date: 4/20/2023 3:16 PM Notes:
Rye Whisky	No Profile Selected	5.5 Gallons	1.048	1.016	4.16	0	13.94 °L	607	0
Author: BenKainz Boil Size: 6.4 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: N/A 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: 2/7/2023 8:02 PM Notes:
Don't Saaz Me	Bohemian Pilsener	5.5 Gallons	1.047	1.012	4.5	30.81	4.28 °L	607	0
Author: Junkermeier Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 53 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/16/2022 2:32 PM Notes: Mash ph 5.6 Start. Mash ph 5.50 End. OG 11.8 ° brix . Post boil ph 5.46. After adding lactic acid the ph read 5.16 but finished at 5.50. Not sure about this but might have checked it when it was too warm which would have made it higher.
Sour Ambar	No Profile Selected	45 Litres	1.046	1.011	4.52	11.04	12.61 °L	607	0
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.072 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: 3/17/2022 8:41 AM Notes:
Summer Haze	Specialty IPA: New England IPA	23 Litres	1.046	1.013	4.34	0	4.16 °L	607	0
Author: Mowgli666 Boil Size: 23 Litres Boil Time: N/A Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: dme Priming Amount: 187.9 g Creation Date: 11/1/2021 3:44 AM Notes:
Ginger Beer	No Profile Selected	20 Litres	1.039	1.004	4.6	0	2.8 °L	607	0
Author: Boil Size: 19 Litres Boil Time: 15 Boil Gravity: 1.041 Efficiency: 100 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 6/25/2021 11:40 AM Notes: Ingredients 4 lbs. (1.8 kg) pure cane sugar - amended above 1 tablespoon (15 mL) molasses ½ tsp. yeast nutrient 8 oz. (226 mL) lemon or lime (juiced) 8 oz. (226 mL) ginger root (juiced) Clean fermenting ale yeast (Champagne works well also) 1 lb. (0.45 kg) sugar to backsweeten (added to cold keg) Step by step Bring sugar, molasses and water to a boil for 15 minutes. At flame out add yeast nutrient. Once cooled to yeast pitching temperature, add the yeast and allow the temperature to rise naturally to the upper limit of the yeast’s range; you want a good and fast ferment. After 10 days or so, cool to near freezing to drop out as much yeast you can. Transfer the clear finished ginger beer into an empty Corny keg and add the ginger juice, lemon (or lime) juice, and sugar (dissolved in 2 cups/500 mL boiling water) to backsweeten. Mix all this very well or the dense sugar syrup will drop to the bottom. Follow the same carbonation advice as the hard root beer recipe.
Weepear Witebier	Weissbier	5.5 Gallons	1.049	1.014	4.63	16.65	4.79 °L	607	0
Author: Smacky Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 10.2 oz Creation Date: 6/17/2021 9:08 PM Notes:
Cream Ale Diluida	Blonde Ale	50 Litres	1.038	1.007	4.05	20.13	4.04 °L	607	0
Author: Warlen Boil Size: 45.68 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 15 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/14/2021 9:55 PM Notes:
Spare Parts	British Brown Ale	5.5 Gallons	1.047	1.014	4.5	41.98	18.78 °L	607	0
Author: seetu Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 78 Mash Thickness: 1.6 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: 7/28/2018 3:58 PM Notes:
Bara	German Pils	2000 Litres	9.68	1.609	4.26	23.31	3.12 °L	607	0
Author: Boil Size: 2100 Litres Boil Time: 60 Boil Gravity: 9.2 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 8 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/26/2020 10:27 AM Notes: Adjust mash pH with Sauergut to 5.4. 3,5 ratio dough in for 62C 30 mins 500 L boiling water for 4,90 ratio - 71C 20 mins 300 L boiling water for 5,78 - 76C 10 mins no sparge First Wort Hop - Hopfenrösten Adjust pH with Sauergut to 5,1 - 10 mins end of the boil.
Summa Sippa	American Light Lager	4.25 Gallons	1.041	1.009	4.26	11.67	3.53 °L	607	1
Author: GuzBrew Boil Size: 4.75 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: co2 Priming Amount: 14.89 psi Creation Date: 6/7/2020 11:41 PM Notes:
Cream Ale	Cream Ale	21 Litres	1.043	1.008	4.6	9.99	4.16 °L	607	0
Author: jyj Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.083 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: 2/4/2020 2:46 PM Notes:
Awesome Recipe	Best Bitter	5.5 Gallons	1.046	1.011	4.51	28.45	14.46 °L	607	0
Author: 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: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 1.2 oz Creation Date: 7/7/2019 2:06 AM Notes:
Norwegian Kiwi	Saison	6 Gallons	1.038	1.007	4.07	40.12	3.73 °L	607	0
Author: Boymeetswort Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 90 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/5/2019 10:23 PM Notes:
Powerful Pils, Oh Yeah!	German Pils	5.5 Gallons	1.051	1.017	4.58	36.73	4.09 °L	607	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/17/2019 8:39 PM Notes:
Guinnes Paviz	Oatmeal Stout	23 Litres	1.048	1.013	4.54	23.9	24.4 °L	607	0
Author: Personal brewery Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 3 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: 4/12/2019 5:46 PM Notes:
X4 Catharina Sour: Mango Mango Mango	American Light Lager	19 Litres	1.046	1.011	4.48	0	4.4 °L	607	0
Author: Brewstore Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 2.5 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: 3/1/2019 7:58 PM Notes: BJCP 2018 "A light and refreshing wheat ale with a clean lactic sourness that is balanced by a fresh fruit addition. The low bitterness, light body, moderate alcohol content, and moderately high carbonation allow the flavor and aroma of the fruit to be the primary focus of the beer. The fruit is often, but not always, tropical in nature." A heavily fruited low abv sour beer, you can produce the sour base for this beer through kettle souring (details: https://www.wikihow.com/Kettle-Sour-Beer) or through co-fermentation of yeast and lactobaccillus bacteria (recommended). The latter method is very simple and entails using no hops in the kettle (as Lactobaccillus will not sour the beer if hops are present). In this method you pitch your yeast and allow your beer to fully ferment out. Once complete raise the temperature to around 30C and add your souring culture (Laboratory cultures of Lactobacillus are best though you can also use greek yoghurt or probiotic pills). Once souring is complete taste the sour beer. If there are no significant off flavours then you are ready to proceed in adding your fruit. Puree is the easiest and most sterile (so it does not introduce new yeast/bacteria). Allow refermentation of the fruit to occur for another 7 days until the gravity is stable. Most fruit can be used though be aware some will provide additional acidity (examples include passionfruit). Check http://www.milkthefunk.com/wiki/Soured_Fruit_Beer#Usage_Suggestions for usage suggestions.
Kolsch V1	Kölsch	5.5 Gallons	1.044	1.009	4.63	28.31	3.51 °L	607	0
Author: shockey8oz@yahoo.com Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 68 Mash Thickness: 1.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 61 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/19/2019 3:56 PM Notes: 16-20C Fermentation (61-68F) 3 days 0-1C Conditioning (32-34F) 3 weeks
« First ‹ Previous 5292 5293 5294 5295 5296 5297 5298 5299 5300 Next › Last »							Page 5296 of 16,139 20 Recipes of 322,772