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Recipe Archive
All submitted recipes will be archived and listed on this page. While we reserve the right to edit the recipes for such things as spelling, clarity or inappropriate content, we will make every effort to leave them pretty much as we found them. Recipes are listed alphabetically by title--the links listed below will take you further down the page to the location of the recipe in the list.
Archived Recipes:
(Brown Ale) |
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(German Export Lager) |
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(Stout) |
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(Robust Porter) |
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(Pale Ale) |
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(Belgian Ale) |
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(Mexican Cereveza) |
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(Stout) |
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(American Cream Ale) |
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(american premium lager) |
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(Wheat Ale) |
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(german pils) |
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(Robust Porter) |
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(Belgian Wheat) |
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(Golden Ale) |
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(Spiced Citrus Ale) |
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(Dark) |
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(Porter) |
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(Spiced Winter Ale) |
(Brown Ale) |
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submitted by Richard Brown |
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| 6.6 lbs Munton's Plain Light Malt Extract | |
| 1 lb Crystal Malt (20 degree Lovibond) | |
| 1/2 lb Roasted Barley | |
| 1 lb Light Honey | |
| 2 oz Hallertauer Hops | |
| 1/2 oz. Saaz Hops | |
| 2 tsps Gypsum | |
| 1 tsp Irish Moss | |
| Wyeast 1318 London III | |
| 1 lb Guatemalan Antigua Coffee, coarsely ground | |
| Coffee Beer? Darn right! This rich, malty brown ale is lightly hopped with a slightly sweet, "good morning!" aftertaste. Start yeast culture by dissolving 1 tbsp dry light malt powder in warm water & ading yeast. Add grains and gypsum to 2 gallons spring water & bring to a boil. Remove grains & add malt extract & honey. Return to the boil & add Hallertauer hops; boil 30 minutes & add Irish Moss. Continue to boil for 5 minutes, then add Saaz hops & boil 10 minutes more. Stretch a grain bag across you strainer & fill with the ground coffee. Strain your wort THROUGH the coffee into your primary fermenter, filled with 2 gallons & 1 pint spring water and 7 pounds of ice. This will chill your wort quickly & allow you to pitch yeast immediately. Straing will take some time, as the coffee will tend to soak up a lot of liquid. Rack into secondary fermentation after about a week, adding fresh spring water to top off to 5 gallons (I needed close to 1/2 a gallon). Prime with 1 & 1/2 cups light dry malt extract & bottle after about a week in secondary. Ready to enjoy after 10-14 days in the bottle. |
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(German Export Lager) |
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submitted by James Wonn |
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| 10lb 2 row barley | |
| 1oz northern brewer hops (whole leaf) | |
| 2oz hallertau hops (whole leaf) | |
| munich or bavarian style lager yeast (liquid) | |
| 4 gallon water (mash in) | |
| ~4-5 gallon sparge water at 168-170deg F. | |
| Mash in 10lb 2-row into 4 gallon water at ~148deg, temperature should fall to ~144deg.
Maintain 144 temp. ~35 min.
increase temp. to~153deg and maintain ~20min.
increase temp. to~162deg and maintain ~40min.
increase temp. to~170deg and transfer to lauter tun (which has been preheated by just covering holes with ~168deg water). Recirculate runoff until wort appears fairly clear/free of grain particles, then begin to take runoff to brewpot. Begin sparge lauter tun with ~168-170 degree water when grain bed appears just covered with liquid. Continue sparge and runoff until brewpot is within ~1 inch of rim. (I use an 8-10 gallon brewpot with this recipe)
Heat to rolling boil. Boil ~90min.
add 1oz of northern brewer hops at beginning of boil.
add 1oz of hallertau hops ~30min into boil
add 1oz of hallertau hops ~1-5 minutes prior to removing from boil.
Whirlpool, siphon off to fermenter, cool, and pitch yeast. Openning gravity prior to pitching yeast should be ~11-13% brix.
Ferment in refrigerator at ~46-50 deg F until gravity drops to ~2-3% brix above terminal gravity. Then set refrigerator to coldest setting and let beer sit ~24 hours. This causes the yeast to become inactive and settle out on bottom of fermenter. After ~24 hours, you can siphon beer into another sanitized container and bottle/keg from there. At bottling time, the beer should be ~1-2% above terminal gravity. This will allow the beer to carbonate naturally without having to add corn sugar or malt. To determine your terminal gravity, remove ~1/2 cup of beer as soon as fermentation is evident, and let this ferment out completely at room temperature. (should take ~4 days), then measure this sample. (the terminal gravity will typically be ~2.5-4.0% brix).
I typically start cooling to settle the yeast when the gravity is around 5% brix.
Once bottled/kegged, let age at ~33-38deg F for~4 weeks.
This should yield a medium bodied, malty charactered lager.
any questions, email me at es175@ix.netcom.com |
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(Stout) |
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submitted by Mark Stinnett |
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| 6 oz. 60* British crystal malt | |
| 4 oz. Flaked Barley | |
| 6 oz. Chocoalte malt | |
| 6 oz. Roasted Barley | |
| 1/2 lb. Malto Dextrin | |
| 1 oz. Target Hops | |
| 2 oz. Golding East Kent Hops | |
| Irish Yeast # 1084 | |
| 6 lb. light DME | |
| 1/2 oz tetnanger Hops | |
| Steep at 150* the British, chocolate malts along with the flaked and roasted barleys, for 20 min. Strain and sparge into pot for a total for 2 gallons of water, add DME, Malto dextrin,target and 1 Oz. Goldings hops. Boil for 45 minutes. Add remaining hops and boil 15 minutes. strain add additional water to make five gallons. add Yeast allow to ferment. Use I cup light DME to Prime. |
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(Robust Porter) |
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submitted by Jay Wince |
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| 8 lbs English 2 row malt | |
| 1.25 lbs 90 degree crystal malt | |
| 1 lb chocolate malt | |
| .75 lb black patent malt | |
| .25 lb roasted barley | |
| .5 lb wheat malt | |
| .5 lb dextrine malt | |
| 1 oz northern brewer 7.3% 60 min. | |
| 1 oz northern brewer 7.3% 30 min. | |
| .75 oz E.Kent Goldings 15 min. | |
| .5 oz E.Kent Goldings 3 min. | |
| 1 tsp. irish moss 10 min. | |
| Wyeast 1056 american ale yeast | |
| Mash grains at 151 degrees F. for 90 minutes.
Total boil is 90 minutes
O.G.- 1.061
F.G.- 1.016
Primary 14 days at 70 degrees F.
Secondary to completion at 70 degrees F. |
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(Pale Ale) |
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submitted by Jud Dunham |
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| 4 lbs. American two-row malt | |
| 1/2 lb British Wheat malt | |
| 1/2 lb flaked rye | |
| 1/2 lb Belgian Aromatic malt | |
| 4 lbs. Munton & Fisson's Wheat DME | |
| 2 oz. Cascade hops | |
| 1/2 oz. dried sweet orange peel | |
| Wyeast 1056 American Ale yeast | |
| Steep grain in 1.5 gallons water at 157 F for 60 minutes. Sparge. Bring to boil total 3.5 gallons water, add DME and 1 1/2 oz. Cascade hops. Boil 45 minutes, add orange peel. Boil another 5 minutes, add the last 1/2 oz Cascade hops. Cool to 80 F, aerate well and pitch yeast!
Complete fermentation in primary fermenter, transfer to secondary for at least two weeks.
OG: 1.052
TG: 1.012
ABV: 5.2%
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(Belgian Ale) |
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submitted by Jud Dunham |
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| 4.5 lb pale malt | |
| 1 lb 40 l. crystal malt | |
| 3 lb light DME | |
| 1.5 lb wheat DME | |
| .5 lb brown Belgian candi sugar | |
| 1 lb clover honey | |
| .5 tsp ginger | |
| .5 tsp cinnamon | |
| 2 oz Cascade hops @ 60 min. | |
| .5 oz Kent Goldings hops @10 min. | |
| .5 oz Cascade hops @ 10 min. | |
| .5 oz Saaz hops @ 3 min. | |
| Wyeast 1214 Belgian Ale | |
| Wyeast 1318 London Ale III | |
| This is my clean out the closet Christmas ale. Belgian and English ale yeasts give it an interesting character. Enjoy!
Mash grains in 2.5 gallons 157 F water for 1 hour. Sparge with 1.5 gallons 180 F water. Bring to boil, add extracts, honey, sugar and 2 oz cascade hops. Add other hops on schedule, spices @ 5 minutes. Cool to 80 F, pitch both yeasts.
SG 1.078
TG 1.012
ABV 7.8% |
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(Mexican Cereveza) |
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submitted by Nathan Kreel |
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| 12 lbs American 2-row | |
| 0.5 lbs Dextrin | |
| 0.67 oz Cluster Hops, 6.7% | |
| 2 oz Hallertauer, 3.6% | |
| Zurich Lager WLP 885 or Pilsen Lager 2007 | |
| Mash grains and hold @ 67C for 1 hr, 15 min. Sparge and collect ~12 gallons. Begin boil and add 0.67 oz Cluster. Boil 40 min and add 1 oz Hallertauer and 1 tsp Irish Moss. Boil 10 min more then stop boil and add 1 oz Hallertauer. Chill wort and divide evenly (~5.5 gallons). Pitch with either Zurich Lager yeast WLP885 or Pilsen Lager yeast 2007. SOG=1.044. Ferment Rm Temp to completion, about four days. Transfer to secondary and lager for 1-2 months at 8C. FOG=1.010. Don't forget the limes!! |
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(Stout) |
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submitted by Bob Stallard |
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| 3.3 lbs light malt extract | |
| 3.3 lbs light dry malt extract | |
| 2 lbs two row malt | |
| 1/2 lb roasted barley | |
| 1/2 lb black patent malt | |
| 1/2 lb choclate malt | |
| 1/2 lb crystal malt | |
| 3 cinnamon sticks | |
| 1 whole orange | |
| 3 oz. cascade hops | |
| 2 oz. northern brewer hop | |
| 2 packs dry yeast | |
| 1/2 cup corn sugar | |
| mash grains in 2 gal of water, and strain into brew pot, add 3 1/2 gal. of water and dissolve extracts into brew pot and bring to a boil after boiling 5 min. add the orange, cinnamon, 2 oz northen brewer and 1 oz cascade hops,boil 45 more min. add remaining hops boil 10 more min. cool and strain wort into primary fermenter, airate and pitch yeast, after intial fermentation slows, rack into secondary after 2 wks check fermentation if slowed to about a bubble a min. or less prime with corn sugar and bottle, after 2 wks put bottles in refridgerator for 1 mon. |
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(American Cream Ale) |
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submitted by virgil "jeff" madden |
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| 1-4lb. can of cream ale malt extract | |
| 2lbs muntons xtra light dried malt extract | |
| 1lb. malto dextrine | |
| 1 oz.cluster hops more or less to get 7HBU bittering | |
| 1 half -1oz. cascade hops flavor depending on ur taste | |
| 5 gallons of soft water columbus city water s soft enuff ! | |
| 1- 175 ml package of wyeast 2007 pilsen lager yeast | |
| put i gal. of water in ur kettle add dried malt and malto dextrine stir till dissolved then add canned malt bring to a boil lower heat to a medium boil add cluster hops boil for one hour stiring every ten minutes or so take out cluster hops and add the cascade hops boil for an additional 15 minutes turn off heat remove hops if you like you can add one oz of cascade hops for aroma for 3 to 5 min.s WITH THE FIRE OFF STEEP ONLY !!take ur kettle to ur fermenter which should have the other 4 gal.s of water in it add the contents of the kettle and stir well check the tempature when it s 75-80 degrees farenheight pitch the yeast let ferment 1 week put in secondary fermenter and reduce temp. to 45 degrees bottle after 2 weeks store at 45 degrees for 6-8 weeks and it s ready ENJOY!! this is a very smooth creamy beer with a thick creamy head with about a 4.5% alcohol content serve chilled about 40-45 degrees |
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(american premium lager) |
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submitted by virgil madden |
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| 3 lbs muntons xtra light powdered malt extract | |
| 2 lbs pilsener malt | |
| 1.5 lbs vienna malt | |
| .5 lb carapils malt | |
| 1 oz cluster hops [boiling] | |
| .25 oz perle hops [boiling | |
| .25 oz cascade hops [boiling] | |
| .25 oz perlehops [flavor] | |
| .25 oz cascade hops [flavor] | |
| .5 oz perle hops [aroma] | |
| .5 oz cascade hops [aroma] | |
| 1 tsp gypsum | |
| 1 tsp irish moss | |
| 1 pk lager yeast | |
| .75 cup corn sugar [for bottling] | |
| heat 3.3 quarts of water to 130 degrees F. dissolve the gypsum in the water.add the crushed malted barley,and mix well.hold temp between 120-122 for 30 minutes stiring every 5 minutes.raise the temp of mash to 130 and add 2 quarts of boiling water.hold temp at 149-152 for 10 minutes.raise temp to 158 degrees and hold for 20 minutes.test with iodine for conversion.continue to mash for upto 20more minutes,till conversion is complete.pour mash into lauter tun and sparge with 1 gallon of water at 170 degrees.bring sweet wort to a boil,add malt extract and boiling hops and boil for 1 hour.add flavor hops and irsish moss and continue to boil for 15 moreminutes.turn offheat add aroma hops and let steep for 5 minutes.strain wort add to ferminter to .top off ferminter to 5 gallons with water.cool wort to 75 degrees and pitch yeast.bottle when fermintation is complete. |
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(Wheat Ale) |
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submitted by Loomus Brown |
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| 7 lbs. Wheat Malt Extract | |
| 1 lb. Clover Honey | |
| 4 oz. 20 degree Crystal Malt | |
| 1 oz Hallertauer Hops | |
| 3638 Bavarian Wheat Yeast | |
| Bring 2 gallons water to a boil while steeping grain. Add extract, honey and hops, boil for one hour. Cool and add water to five gallons, and pitch yeast. It's simple and it's great! |
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(german pils) |
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submitted by v.jeff madden |
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| 7lbs muntons xtra light dried malt extract | |
| 3oz.saaz hops bittering | |
| 1/2oz hallertau hops bittering | |
| 1/2 oz. hallertau hops flavor | |
| 1-package liquid lager yeast | |
| bring 1 1/2 gallon of water to a boil in ur kettle add the dried malt extract bring back-up to a boil put in the bittering hops.lower heat to a simmer boil for 45 minutes remove the bittering hops ,put in the flavoring hops boli for an additoinal 15 minutes.pour into primary ferminter which should already have 4 gallons of cold water in it.check temp when temp is 75-80 degrees pitch yeast.cover let work for 7-days rack to secondary ferminter lower temp to 45-50 degrees and let set for 2 weeks and bottle adding 3/4 to 1-cup of priming sugar to the batch.let set 6 to 8 weeks at 45 degrees open and enjoy.this is an easy beer to make but its full of good hop flavor for you hop heads and smooth as silk. |
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(Robust Porter) |
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submitted by Herb Bresler |
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| Use at least three different varieties of base Pale Malt for complex flavor | |
| 2 lb. M-F Pale Ale Malt (England) | |
| 2 lb. Beeston Halcyon Pale Ale Malt (England) | |
| 4.5 lb. DWC Pale (Belgium) | |
| 2 lb. Beeston Pils Malt (England) | |
| 12 oz. Breiss 20°L Crystal Malt (USA) | |
| 12 oz. DWC 100°L Special 'B' (Belgium) | |
| 4 oz. Paul's 600°L Black Patent Malt (England) | |
| 4 oz. Paul's 400°L Chocolate Malt (England) | |
| 8 oz. flaked oats | |
| 1/2 tsp. chalk (CaCO3) | |
| 2 oz. Challenger Plug Hops, 8.3%aa | |
| 1/2 tsp. Irish Moss | |
| 2.5 tsp. chalk (CaCO3) added to boil | |
| corn sugar to prime | |
| The details above are those used in a batch of this recipe that won the Porters category at the 2002 State Fair Homebrew Competition. The beer had been in the bottle for 14 months at the time of judging.
Use all pre-boiled Columbus City water. Mash in grains with 4.5 gallons 174°F water (add chalk to strike water if mashing with dark grains) to reach 149-150°F. Rest for 60-70 minutes. Recirculate 15-20 minutes with added heat to maintain 150°F. Sparge with 170°F pH 5.2 water and collect 6.5 gallons wort. Boil 90 minutes. Add hops 55-60 minutes before end of boil - target BU:GU = 0.8 (for 1.060 OG, target 48 IBU). Volume at end of boil ~5.5 gallons. Chill to <70°F. Transfer to fermenter. Pitch >1/2 cup active yeast slurry. Use a 'soft' English Ale yeast like Wyeast 1968 or Barley's Ale House yeast. Aerate 20 minutes. Ferment 65°F. Transfer to secondary once foam on primary subsides. If kegging, transfer straight to Keg for secondary and finish. If bottling, wait until airlock activity stops, prime to achieve 1.5-2 volumes CO2 and bottle. Bottle condition 3-12 months. |
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(Belgian Wheat) |
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submitted by John Van Fossen |
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| 5 lbs Wheat DME | |
| 3 lbs Orange Blossom Honey | |
| 1 oz Hallertaur Pellets(60 min) | |
| 0.5 oz Hallertaur Pellets(5 minutes) | |
| 1 oz Hallertaur Whole Leaf(10 min steep during pre-boil) | |
| 2 oz sweet orange peel(10 min steep during pre-boil | |
| 1 oz Crushed Corriander(10 min steep during pre-boil | |
| White Labs Belgian Abbey Ale WLP530 | |
| 5 oz Priming sugar | |
| Crush the corriander. Steep the orange peel, crushed corriander, and whole hops for 10-20 minutes at 150-160 degrees in a nylon bag. Bring to boil and add DME, slowly dissolve approximately two pounds of honey, add 1 oz of Hallertaur pellets. I added a large pinch of whole hops to the boil every 15 minutes or so. Add the remaining honey around 15 minutes. Continue the boil and with around 3 minutes left, add another 0.5-1 oz of Hallertaur pellets. Cool and pitch.
Let the Wort sit in primary for 7 days, then rack to secondary. Allow it to sit in secondary for 3-4 weeks. Bottle condition for three weeks. Mine sat for three weeks and six days in secondary.
OG: 1.051 FG: 1.008
ABV: 5.7% |
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(Golden Ale) |
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submitted by George Johnson |
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| 4 lbs. German Pilsner Malt | |
| 3/4 lb light Munich malt | |
| 4 lbs. Light Malt Extract | |
| 1 lb clover honey | |
| 6 oz saaz hops | |
| Wyeast 1007 German Ale yeast | |
| Steep grains in 1.5 gallons 157 degree water for 75 minutes, sparge with 2 gallons 180 degree water. Bring to boil, add extract, honey and 3oz saaz hops. Add 1 oz saaz after 30 minutes, 1 oz after 50 minutes, and 1 oz after 58 minutes. After 60 minutes boiling, remove from heat, cool and add water to 5 gallons. Aerate well, pitch yeast.
OG 1.046
FG after 4 days in primary & 10 days in secondary: 1.010 |
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(Spiced Citrus Ale) |
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submitted by Richard Brown |
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| 6.6 lbs Plain Light Malt Extract | |
| 1 lb Light Honey | |
| 1/2 lb Crystal Malt (20 degree Lovibond) | |
| 2 oz. Black Patent Malt | |
| 2 oz. Cascade Hops | |
| Grated Rind of 4 Oranges | |
| 1 Tbsp Ground Cinnamon | |
| 1 Tbsp FRESH Grated Nutmeg (about 1 whole berry) | |
| 1/2 oz. Saaz Hops | |
| Wyeast 1084 Culture | |
| Start the yeast by adding it to about 1 Tbsp. dry malt extract in a quart of warm water. Added cracked grains to 1.5 gallons cold water & bring to a boil. Remove the grains (a grain bag works great for this) & add malt extract & honey. Return to the boil & add Cascade hops. Boil 45 minutes, add orange peel & spices, and boil for 8 minutes. Add Saaz hops & boil for 2 minutes more. Strain into primary fermenter filled with 3.5 gallons cold water. Pitch yeast at roughly 80 degrees.
Rack into secondary fermenter after 7-8 days, top off to 5 gallons. After 2 weeks, you should be ready to bottle.
Prime with 1 & 1/4 cups dry light malt powder & bottle. This ale will have a strong malty taste with deep notes of spice & citrus. Reaches its peak flavor after 2-3 weeks in the bottle. |
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(Dark) |
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submitted by Daniel Tatman |
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| 6 lbs Dark Malt extract | |
| 3 lbs Wheat extract | |
| 1/2 lbs debittered barley crystals | |
| 1/2 lbs chocolate barley crystals | |
| 1/2 ounce saaz hops bittering | |
| 1/2 ounce Mt. Hood hops flavor | |
| 1 oz Mt. Hood for dry hopping | |
| German Weiss yeast | |
| In 2 Gallons water bring crystals in a seep bag to a boil, reduce heat to simmer for 20 minutes. Remove crystals, add extract and bittering hops and bring to a boil, let boil for 45 to 60 minutes. With 5 minutes left add flavor hops. Cool, then add to remaining water making 5 gals. Cool to at least 78F and then pitch yeast. After 7 or 8 days move to second fermenter for 2 weeks. After the first week add 1 ounce of Mt Hood to second fermenter for dry hop. Bottle and enjoy!
OG 1.060 - 1.070
FG 1.016 - 1.026 |
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(Porter) |
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submitted by Kevin Diels |
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| One Munton & Fison's Docklands Porter Kit | |
| One 3.3# Can Dark LME (unhopped) | |
| Two ounces Tettnang Hops | |
| Half a teaspoon of Irish Moss | |
| Wyeast #1084 (Irish Ale) Liquid Yeast | |
| 3/4th cup corn sugar or 1-1/4 cup light DME (for priming) | |
| This is a great recipe for beginners.
If possible, start the yeast early and make a starter a day ahead (I used 2/3rds cup of light DME in two pints of water).
Bring four gallons of water to a boil. Add kit and extract plus ONE ounce of the Tettnang. Boil 45 minutes. Add the other ounce of Tettnang, Irish Moss, and throw the contents of the dried yeast that came with the kit in now as well. (Yes, this kills the dried yeast, but I find it works well as a yeast nutrient.) Boil another 15 minutes.
Cool wort to 70-75 degrees F, top up to five gallons of liquid, then pitch yeast. Keep in primary 5-7 days then rack to secondary. Store in secondary fermenter 2-3 weeks then prime and bottle.
Don't know what the OGs and FGs are, but this is such a simple recipe, who cares!
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(Spiced Winter Ale) |
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submitted by Scott Novak |
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| 8 lbs Pale Malt Extract | |
| 8 oz 80L Crystal Malt | |
| 2 oz Chocolate Malt | |
| 2 oz Cascade Hops | |
| Wyeast 1056 American Ale Yeast | |
| 1/4 cup honey | |
| 3 tsp dried orange peel | |
| 3 tsp dried ginger powder | |
| Steep the specialty grains in 1 gallon 150-170 F water for 10 minutes. Add 1 more gallon water and bring to boil, add the extract syrup and 1.5 oz of hops and boil for one hour. Turn down heat and add balance of hops, honey, orange peel and ginger and allow to sit covered for 15 minutes. Transfer to fermenter, add cold water to bring to 5 gallons and cool to approx 80 deg. Pitch yeast and allow to ferment for roughly one week, transfer to secondary carboy and sit for another week or two. Bottle with 3/4 cup priming sugar.
Enjoy ! |
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