Homebrew Beer Recipes

Page 6199 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
Red Clozet	American Amber Ale	24 Litres	1.047	1.008	5	32.49	12.21 °L	547	0
Author: SSIW Boil Size: 30.45 Litres Boil Time: 70 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 199 g Creation Date: 5/15/2020 1:35 PM Notes:
Brown Beaver	American Brown Ale	5.5 Gallons	1.061	1.014	6.09	23.47	20.96 °L	547	2
Author: Tim Bulin Boil Size: 6.79 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 74 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: 5/6/2025 3:11 AM Notes:
C-Era Pale Ale	American Pale Ale	5.5 Gallons	1.057	1.012	5.96	34.85	9.74 °L	547	0
Author: Fochnossel Brewing Boil Size: 7.84 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 80 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: 3/15/2024 12:25 AM Notes:
Solstice American Stout	American Stout	5.5 Gallons	1.063	1.011	6.74	33.9	15.87 °L	547	0
Author: Antmaniac Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.115 Efficiency: 75 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: 12/20/2023 1:15 AM Notes: Mash crushed grains at 150°F (66°C) for 60 minutes, mash out at 168°F (76°C) for 10 minutes, and sparge gently to collect 7.5 gal. (28.4 L) of sweet wort. Boil 60 minutes with Northern Brewer hops, adding 1 oz. HBC 342 at 5 min. Chill to 120°F (49°C), add 1 oz. HBC 342, and hold for 15 min. Chill to 65°F (18°C), transfer to fermenter, oxygenate, and pitch yeast slurry at same temperature. Ferment 7–10 days at 65°F (18°C), then warm to 68°F (20°C) and hold 2–3 days. Transfer to secondary once gravity stabilizes. Cold crash if kegging. Keg or bottle.
PACIFIC SUNRISE	American Pale Ale	24 Litres	1.046	1.011	4.53	45.21	5.64 °L	547	1
Author: Matt_pendle@hotmail.com Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: 3.13 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: 11/10/2023 12:13 PM Notes:
Brickwarmer Holiday Red (Modified)	American Amber Ale	6.08 Gallons	1.061	1.014	6.09	44.2	15.95 °L	547	0
Author: Boil Size: 7.34 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.2948 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: 27.96 psi Creation Date: 9/23/2023 8:38 PM Notes:
Gigantic Mecha Red	American Amber Ale	5.5 Gallons	1.051	1.012	5.11	21.29	13.42 °L	547	0
Author: Antmaniac Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.094 Efficiency: 79 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 73 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/24/2023 8:34 PM Notes: Mill the grains and mash at 153°F (67°C) for 40 minutes. Recirculate until your runnings are clear—about 20 minutes—then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. After the boil, chill the wort to about 73°F (23°C), aerate the wort, and pitch the yeast. Ferment at 73°F (23°C) to encourage ester development. Wort should fully attenuate in 3 to 4 days. Once fermentation is complete and the beer has cleared diacetyl testing, cool to 50°F (10°C). Two days later, rack off the yeast and crash to 33°F (1°C). Condition 5–7 days before clarifying. Package and carbonate to about 2.35 volumes of CO2. You must use a Scottish Ale Yeast. Water: We never do any water chemistry at Gigantic. Our water here in Portland is very soft, and we make it work for all our beers. Every brewer everywhere can buy the same malt, hops, and yeast as you, but they can’t get your water unless they live in the same neighborhood. You want a sense of place in your beer? Brew with your water, not against it. Ignore all the books. Accept the beer you can make with your own water if you want any kind of regionality, terroir, sense of place, whatever you want to call it. If everyone made the same beer, what would be the point? Just my opinion. Hop it up: Want to make this more of a traditional Pacific Northwest amber ale? Double the bittering addition of hops. That middle hop addition won’t be as important—you can kind of do as you please there—different hop, more of it, whatever. Change out the Crystal for a more aggressively citrusy or piney hop such as Centennial, Simcoe, Amarillo, or Citra, and double that, too.
American Amber Ale	American Brown Ale	20 Litres	1.056	1.014	5.59	21.34	21.58 °L	547	0
Author: Davidvaca Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 6.26 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: co2 Priming Amount: 0.9 bar Creation Date: 9/28/2022 12:19 AM Notes:
Amber Ale	American Amber Ale	5 Gallons	1.056	1.011	5.87	35.72	15.93 °L	547	0
Author: Yeast_Whisperer Boil Size: 6.56 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 75 ° F Priming Method: co2 Priming Amount: 7.7 psi Creation Date: 3/12/2022 6:56 PM Notes: #BEFORE BREW DAY - Attach torpedo buoy with filter attachment to serving keg - Fill serving keg 99.99% full with Starsan (tip and inject Starsan until water escapes from gas QD) - Use CO2 to push all the Starsan from the serving keg into another keg - Pressurize serving keg to 26 psi #YEAST STARTER - None. Use dry yeast. ##MASH - Do not mash crystal/roasted malts. Add them at vorlauf. ##BOIL - Boil timer settings: nE = 3, t1=60, t2=20, t3=10 - When there are 20 minutes left in the boil, rehydrate the Irish moss with just enough RO water to cover it) - At 10 minutes left in the boil, start running wort through counterflow chiller to sanitize it. - At flameout, cool wort to 165 degrees prior to adding whirlpool hops. - Put boil controller in MASH mode and set temp to 165 degrees - Run cold water through counterflow chiller and return cooled wort to kettle. Continue until temperature in kettle cools to 165 degrees. - Add whirlpool hops - Cover kettle with sanitized lid - Set timer for whirlpool hops - During whirlpool hop stand, put keg lid with dry hop hanger onto the fermenting keg, then sanitize keg fermenter. - After whirlpool hop stand: - Start running wort through counter flow chiller into the fermentation keg via plastic funnel with screen (target 75 degrees) - When keg is around 1/3 full, add Fermcap-S drops and gently sprinkle dry yeast onto wort - Fill keg to just above the weld ##FERMENTATION - Gently drop the Tilt Hydrometer (after sanitizing it) into the wort in the fermenting keg - Attach keg lid and do a couple CO2 purges of the head space - Wait at least 4 hours for the yeast to consume the remaining oxygen in the head space of the fermenter - While waiting the 4 hours - Attach spunding valve to gas-in port of serving keg and run tubing from output of spunding valve into a container of water - Close down spunding valve (to set at max pressure) - Attach CO2 tank to liquid out port of serving keg - Pressurize serving keg to 26psi and leave CO2 connected - Slowly open spunding valve until bubbles begin to be seen in container of water - Disconnect CO2 from liquid-port - Attach temp probe to fermenter with bubble wrap over it - Program STC-100 as follows and initiate program: SP0=75, dh0=48 SP1=75, dh1=48 SP2=80, dh2=0 * 75 degrees for 2 days, then ramp to 80 degrees over 2 days - After waiting the 4 hours, purge air in jumper and attach jumper to connect gas-in port on fermenter to liquid-out port on serving keg (this will pressurize the fermenting keg also) - When fermentation shows signs of slowing (around day 2?), it is time to add dry hops. - Disconnect jumper to serving keg - Carefully release pressure in serving keg (a little bit at a time). Watch out for rapid foaming. - Open lid, suspend hops in stainless steel hop basket from lid of keg (there will be some positive pressure from the pressurized beer to protect the beer from oxygen) - Reattach lid to keg - Use CO2 to Fill/purge the headspace several times, the re-pressurize to 26 psi - Reattach jumper to serving keg - Let beer continue to ferment with dry hops for 2-3 days, then transfer to serving keg (see below) ##PACKAGING - Use process described in the referenced link (below) to perform a closed transfer using gravity - After the transfer is complete, disconnect serving keg from fermenting keg and pressurize serving keg to 26 psi - Remove spunding valve from serving keg, then cold crash beer in the serving keg (to around 34 degrees) and hold for 3-5 days - Once keg is at cold crash temp, prepare and inject gelatin into gas-in port of serving keg using (O2 purged) jumper to purged and pressurized plastic soda bottle carbed with a carb cap (pressure in soda bottle must be greater than serving keg. Around 15 psi should be fine.) - After cold crash, carefully move keg to keezer, pressurize to 2.0 volumes at serving temp (about 8 psi), and tap it!! ##REFERENCES https://www.homebrewtalk.com/threads/pressurized-closed-loop-corny-keg-fermenting.600563/
Cracker Stout	American Stout	15 Gallons	1.065	1.018	6.21	33.55	12.71 °L	547	0
Author: Brewman Martin Boil Size: 17.26 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 85 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: 9/29/2021 9:49 PM Notes:
Brown	American Brown Ale	21 Gallons	1.048	1.014	4.5	34.24	29.58 °L	547	0
Author: nellakcim Boil Size: 22 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 68 Mash Thickness: 1.5 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: 2/1/2016 12:54 AM Notes:
Awesome Recipe	American Amber Ale	5.5 Gallons	1.049	1.012	4.84	20.8	12.86 °L	547	0
Author: Two Hounds Homestead Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 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: 11/30/2019 11:29 PM Notes:
Smoke On The Black Water	Imperial Stout	5.5 Gallons	1.076	1.019	7.46	57.06	50 °L	547	0
Author: KingsTheCellar Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 62 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: 11/29/2019 5:19 PM Notes:
NEW: The Wood Butcher #2	Imperial Stout	5.25 Gallons	1.137	1.037	13.01	32.06	50 °L	547	0
Author: Overman Beer Boil Size: 8.3 Gallons Boil Time: 180 Boil Gravity: 1.086 Efficiency: 57 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 5 oz Creation Date: 8/20/2019 3:38 PM Notes: 1 tablet Whirlfloc® tablet (10 min) 0.5 tsp. Yeastex nutrient (10 min) 4oz Chocolate chips (10 min) 90 seconds of pure O2 60 seconds of pure O2 after 24 hours fermentation 2 Mexican vanilla beans 8oz cocoa nibs COFFEE VARIANT 5 oz. Modcup coffee beans @ 38 degrees for 48 hours COCONUT VARIANT 1lb toasted coconut https://byo.com/recipe/three-floyds-brewing-company-dark-lord-clone/
Back Of The Fridge Brown	American Amber Ale	5.5 Gallons	1.061	1.013	6.3	69.63	17.65 °L	547	0
Author: pdurr Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/14/2019 4:41 PM Notes: 68. Primary 14 days, Secondary 7 days, Cold Crash 4 days Dry Hop after 10 days
American Stout	American Stout	7.25 Gallons	1.071	1.021	6.63	37.74	45.75 °L	547	0
Author: dtwhite Boil Size: 8.75 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 72 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: 1/28/2019 11:32 PM Notes:
Sherbert Lemon DIPA	American IPA	60 Litres	1.071	1.016	7.22	29.75	4.5 °L	547	0
Author: Boil Size: 70 Litres Boil Time: 60 Boil Gravity: 1.06 Efficiency: 75 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: 7/14/2018 6:16 PM Notes:
A Newt Named Ella	American Porter	5.5 Gallons	1.068	1.026	5.5	33.76	29.63 °L	547	0
Author: InspirationBeer Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 1.5 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: 7/3/2018 12:08 PM Notes:
Solstice IPA	American IPA	21 Litres	1.064	1.014	6.67	64.65	6.03 °L	547	0
Author: Boil Size: 27.88 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/18/2018 7:45 AM Notes:
Dan's Cosmic Photo Juice IPA	American IPA	5.5 Gallons	1.071	1.016	7.22	71.69	6.23 °L	547	0
Author: fermentnething Boil Size: 6.8 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/6/2017 4:22 PM Notes: WLP095-Burlington Ale yeast
« First ‹ Previous 6195 6196 6197 6198 6199 6200 6201 6202 6203 Next › Last »							Page 6199 of 16,157 20 Recipes of 323,139