Homebrew Beer Recipes

Page 8750 of our growing list of 295,000+ 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
French Farmhouse Ale	Bière de Garde	23 Litres	1.062	1.009	7.01	20.3	8.47 °L	225	1
Author: Derekp Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 66 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: BrownSugar Priming Amount: 176.7 g Creation Date: 10/6/2019 8:57 AM Notes:
Pineapple Sour: PinelopLi Cruz	Berliner Weisse	26 Litres	1.036	1.007	3.77	18.05	2.94 °L	225	0
Author: 7th Heaven Brewery Company Boil Size: 31.15 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: sucrose Priming Amount: N/A Creation Date: 2/15/2024 11:54 AM Notes: 1. Clean Kettle and cooler 2. Warm up water (18L) in kettle to 58C 3. Warm up sparge water (18L) to 75C 4. Set up mash temperature program on kettle 5. Pour ingredients in kettle (Malt) 6. Run Mash program 7. Sparge malt with sparge water 0.5L/min at 75C 9. Measure Gravity 10. Bring up to boil (15 min) to kill other bacteria with cooler Measure PH! 11. Target PH = 4.5 (Add lactic acid to achieve this). Added 17ml Sterile environment!! 12. Cool to 38 degrees 13. Desinfect ampuls 14. Add 20 ampuls to Kettle 15. Airtightclose kettle with desinfected plastic and CO2 cuishon and keep at 38 degrees Measure PH every 12H 16. When target PH = 3.6 Start Boiling First batch PH evolution table: 0h => 4.5 12h => 4.4 22h => 4.0 36h => 3.8 48h => 3.6 Boiling 17. Clean and desinfect fermentor 18. Boil and add hops accordingly with cooler 19. Cool to 19 C 20. Measure gravity (1.044) 21. Add To fermentor 22. Airate fermentor 23. Pitch Yeast from strilized yeast package without stiring. Ferment: 24. Ferment for 7 days. Until bubbling stopped (5-3 bubbles/min) 25. Measure Gravity Secondary Fermention: 26. Cut and freeze 7kg Pineapple for 2 days(around 13kg of pinneaple from the store). 27. Defreeze pinapple. blend and Pasteriuze by heating up to 75 C degrees for 15 minutes. Then Cool Pasteurized pinneaple to 20C 28. Add pasteriuzed pineapple to fermentor 29. Add CO2 cusihon to fermentor 30. Wait for 7 days until bubbling stops 31. Measure gravity 32. Cold crush for 2-4 days Botteling. 33. Measure gravity 34. Boil water and add 6g corn sugar/liter 35. Wait 15 days Gravity readings: After boil --> 1.044 Ferment Day 5 --> 1.027 Ferment Day 7 --> 1.020 Ferment Day 8 —> 1.015 (add pasteurizes pineaple (Around 7L of 1.050 blended pineapple) and dry hopping. ) Ferment Day 10 —> 1.014 Ferment day 11 1.011 Coldcrush for 2 days FG 1.011 6g/L dextrose as priming 14 day rack ABV 4-5% After adding pineapple
양곡청년_두벨(트라피스트식 맥주)	Belgian Dubbel	20 Litres	1.06	1.01	6.54	16.82	12.32 °L	225	0
Author: mooncforest Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 68 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/21/2023 6:42 AM Notes: 양곡성당 청년회가 기금모금을 위해 만드는 맥주의 레시피 올그래인 양조를 할 시간적 여유가 없어서 LME, DME를 사용하였으며, 도수보정을 위해 흑설탕을 첨가하였다.
Chimay Clone	Belgian Dubbel	20.8 Litres	1.083	1.017	8.64	11.65	26.72 °L	225	0
Author: Juicyfer Boil Size: 11.4 Litres Boil Time: 90 Boil Gravity: 1.151 Efficiency: 70 Mash Thickness: 3.65 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: 2/18/2023 7:22 PM Notes:
LSTME Golden Ale	Belgian Blond Ale	200 Litres	1.049	1.01	5.18	18.5	7.46 °L	225	0
Author: AlexJahn Boil Size: 207.43 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 3.13 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/31/2023 6:52 AM Notes:
Mf_razzysour	Berliner Weisse	4 Gallons	1.04	1.006	4.48	13.58	2.94 °L	225	0
Author: WCWMatt Boil Size: 5.52 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 77 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: 18.89 psi Creation Date: 2/20/2022 9:51 PM Notes: - Mash at 152° F for one hour and sparge at room temperature. - When wort reaches 120° F add the unmilled 2-row to inoculate with Lactobacillus. - leave it at room temperature (average of 85° F) for 7-10 days unitl pH reaches 3.1 - 3.3. - Boil for 60 min. - Add hops at 60 min. - Cool wort, transfer to fermenter bucket and add 1 package WB-06 dry yeast and raspberries. - Ferment with fruit for 6 weeks. - Prime in keg with a target of 2.5 - 3 volumes of CO2 (19 psi at 42° F).
A Star Is Born	Belgian Dubbel	10 Gallons	1.067	1.013	7.19	23.23	29.66 °L	225	0
Author: Rygar di Salva Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/30/2020 5:14 PM Notes: Two or three days before brew day, make a 1-qt. (1-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. Prepare the roasted figs. Select fresh, ripe, plump figs (Black Mission figs, preferably). Wash, dry, and cut the stem and top off, then slice in half lengthwise. Roast cut side up at 325 °F (163 °C) for 2 to 2.5 hours, checking to make sure they don’t burn or get too dry. The goal is to get the figs very soft and the sugars deeply caramelized. Run the figs under a broiler briefly if necessary to get final caramelization. Let cool. Mash the figs into a paste and reserve for later. Add candi syrup at 10 min. Add figs and anise in mesh bag at knockout and steep for 15 min. Chill to 66 deg and pitch yeast Ferment at 66 deg.
Saison	Saison	5.5 Gallons	1.058	1.005	6.92	37.71	3.81 °L	225	0
Author: garrad21 Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 80 Mash Thickness: 3.17 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: 5/15/2020 7:36 PM Notes:
Flanders Red	Flanders Red Ale	5 Gallons	1.067	1.042	3.21	0	16.58 °L	225	1
Author: HoppinJon Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.051 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: 4/11/2020 4:24 PM Notes: Lose about .5q/lb grain. Total loss is 6 quarts
Grisette	Saison	42 Litres	1.046	1.011	4.49	27.71	3.66 °L	225	0
Author: Nathan Roussel Boil Size: 47 Litres Boil Time: 45 Boil Gravity: 1.044 Efficiency: 65 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: 3/29/2020 7:42 PM Notes:
Belgian Strong Ale	Belgian Dark Strong Ale	3 Gallons	1.06	1.007	6.93	37.73	17.76 °L	225	0
Author: Boil Size: 7 Gallons Boil Time: 80 Boil Gravity: 1.026 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/9/2018 12:10 AM Notes:
Tank 7 Klone	Belgian Blond Ale	10 Litres	1.064	1.015	6.34	56.65	3.53 °L	225	0
Author: kaiasoot Boil Size: 13 Litres Boil Time: 70 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 3.1 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: 8/10/2019 7:36 AM Notes: Mash in: 63 and rest for 50 minutes. 68 - 25 min 73- 15 min Mash off at 78 We cool the wort to 19 C, pitch with a high gravity Trappist strain (I suggest Wyeast 3787) and let it rise to 21 C. We ferment at 21 until we reach 1028 at which point we temp up to 23 for the remainder of fermentation. Ending FG is 1009.
Sir Noble'th Of House Hop	Belgian Dark Strong Ale	5 Gallons	1.085	1.014	9.24	25.09	20.56 °L	225	0
Author: Amapola Ales Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 75 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: 5/24/2019 5:19 AM Notes:
Quad	Belgian Dark Strong Ale	20 Litres	1.025	1.005	2.6	0	9.8 °L	225	0
Author: lordkakao Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.019 Efficiency: 35 Mash Thickness: 3.1 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: 5/7/2019 8:28 AM Notes:
Belgian Dubbel	Belgian Dubbel	15 Litres	1.084	1.025	7.68	34.64	17.9 °L	225	0
Author: MarcioM Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/16/2019 9:26 PM Notes: In same months of rest, this recipe turn wonderful
Up The Hill Caramel Quad	Belgian Dark Strong Ale	5.5 Gallons	1.092	1.019	9.67	24.78	15.81 °L	225	2
Author: La Grande Brewing Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 77 Mash Thickness: 1.4 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: 3/8/2019 12:55 AM Notes: The belgian candi syrup is actually 1 lb of light malt extract combined with 1 lb white cane sugar cooked down into a dark caramel and added to the brew kettle.
Sabuteste	Belgian Blond Ale	15 Litres	1.043	1.011	4.26	7.4	2.93 °L	225	0
Author: CARVALHO Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.023 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/17/2018 9:43 AM Notes:
Brewed Collab	Berliner Weisse	17 Gallons	9.522	1.835	4.06	0	2.82 °L	225	0
Author: Jemassey9 Boil Size: 19 Gallons Boil Time: 60 Boil Gravity: 8.5 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/16/2018 1:29 PM Notes:
Golden Belgian Ale	Belgian Dubbel	17 Litres	1.06	1.006	7.14	34.22	6.38 °L	225	0
Author: johnpw01@yahoo.com Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: 3 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: 9/16/2018 10:04 AM Notes:
Tripel Treat	Belgian Tripel	23 Litres	1.076	1.008	8.86	33.46	6.13 °L	225	0
Author: ghetto brew Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.06 Efficiency: 80 Mash Thickness: 3.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/28/2018 3:08 AM Notes:
« First ‹ Previous 8746 8747 8748 8749 8750 8751 8752 8753 8754 Next › Last »							Page 8750 of 14,805 20 Recipes of 296,090