Some Great Homebrew Recipes


Dark Amber Dry Pale Ale October 2012

Note:  This is a 7 gallon extract recipe.  I use TrueBrew buckets and fill them all the way up to the top.  For 5 gallons, I would eliminate 2-3 pounds of the powdered extract, depending on your gravity desires.

I call it a "dry" pale ale because it has less sweetness than your typical pale ale, and consequently less (5%) alcohol, because the American Ale yeast tends to be very hungry and doesn't leave much sugar behind.  I like my beers less sweet, but you may want to add another pound of malt or use an English ale yeast to boost the body.  

3.75 lb. Coopers Australian Pale Ale canned liquid malt extract
3lb Briess Dried Pilsen Light extract
2lb Munton light extract
2 lb Breiss Victory whole cracked grains (steeped in boiling water for 1 hour then added to wort)
1 lb Breiss 80L Crystal Malt whole cracked grains (steeped as above in same pot)
1 lb Breiss 120L Crystal malt whole cracked grains (toasted in oven 350/20 min then steeped as above in same pot)
1 oz. Chinook hops pellets 1 hr boil then left in fermenter for 1 week
1 oz Campbell (homegrown) hops whole 1 hr boil (you could use 1/2 oz of your favorite pellet)
½ oz Campbell (homegrown) hops 15 min boil
1 oz Chinook hops pellets 5 min boil then left in fermenter for 1 week
½ oz. Dry yeast (came with Coopers syrup)
1 Smack Pack of Wyeast American Pale Ale 1056


I did a double siphon with this batch.  After primary ferment, I siphoned carefully into another bucket, then siphoned again after 24 hours, then settled for 24 hours, then bottled with exactly 1 cup of dextrose dissolved in 2 cups water then mixed into bucket before bottling.  This tremendously reduced the amount of residue in the bottles.  I may do a 3rd siphon next time!


Dogfish Head 60 minute IPA copycat June 2013

This is a 10 gallon all-grain batch:

25 lb two-row malt
1.5 lb Thomas Faucett amber malt
.5 lb Victory malt (optional, but I have to add it. I love it so much!)
1 oz warrior hops
.5 oz simcoe whole-leaf hops
1.5oz amarillo hops
4 oz cascade hops
     All hops mixed together, separated into 13 equal parts (about 3 T. each) and continuously added every 5 minutes during boil.
Safale-04 yeast in one fermenter
Safale-05 yeast in the other fermenter (I will see which gets me closer to the dfh)

Dry hop:
.5oz amarillo
.5oz simcoe whole leaf
3oz cascade
    All hops mixed together and split between 2 fermenter buckets.

Brewing went off without a hitch.

Mashed with 6.75 gallons water at 154.  At the end of the mash the temp had dropped to 148.
Sparged with 12 gal. at 170.  The grain absorbed nearly 4 gallons!

Total boil volume ended up about 14 gal. and 1.5 gal was lost during boil, then another 2 gal lost in the bottom of the keggle as hop sludge, for a total of 11.25 into primary fermenters.

The keggle and Bayou Classic burner performed flawlessly and used up maybe a 1/2 tank of propane.  It boiled quickly and I was able to keep a nice rolling boil for the hour.

I hooked my wort chiller coil up to the garden hose.  It took longer than I had read, but in the end cooled the wort down to 75 in about 45 minutes. The spent water was used to irrigate my gardens, and the spent grains went into the compost pile for next year!

As my brother said, there was a lot of re-purposing going on with this project, exactly the way I like it!

Original gravity was 1.058, dead on to give me the ABV I'm looking for.

12 hours after the yeast pitch, the buckets are bubbling nicely!

Summer Pale Ale All Grain July 2015

This recipe yielded nearly 13 gallons to secondary!  The reduced hops and addition of Munich and biscuit malts gave it a nice, crisp finish that really goes well on those hot summer days!  I definitely recommend trying this one.

25 lb 2-row
2 lb Munich light
2 lb Biscuit
1 oz Amarillo 8.7%
1 oz Falconer's Flight 11.4%
4 oz Cascade 7.7%
Mix all hops together and add as follows:
   1 oz at first wort
   2 oz at 60 min
   1.5 oz at 15 min
   1.5 oz at flameout
Danstar BRY-97 dry yeast

OG 1.05

Helles Pilsner!  Not quite a helles lager, not quite a pilsner, but definitely an eastern European flavor!

This won a bronze medal at this year's War of the Worts:

Here is a nice recipe for a good crisp light lager.  It is a 12 gallon batch because I believe in filling my TrueBrew buckets up to the top!  This was not cheap.  For ingredients and general supplies this cost me $90, or $18 per case bottled.

Primary yield: 13.5 gallons
Secondary yield: 12.5 gallons
All-Grain
OG 1.059

22lb Weyermann Pilsner
2lb Carapils
1lb Carafoam
1.5oz Tettnang 60 min
1.5oz Tettnang 30 min
1oz Mt. Hood 5 min
Wyeast 2124 Bohemain Lager
1lb light DME for 1 gallon yeast starter

I got an amazing 81% efficiency thanks to a long (2 hour) decoction-type mash with a lot of rests and a long (2 hour) sparge.  A normal 60 min mash at 154 and a quick sparge at 170 would probably give you about 1.05, more appropriate for a Helles lager.  I was not expecting such efficiency, it was mostly luck.

My mash schedule looked like this:
20 minutes at 122
Pull out 1.5 gallon liquor, boil then return
20 minutes at 133
Pull out 1.5 gallon liquor, boil then return
20 minutes at 144
Pull out 1.5 gallon liquor, boil then return
60 minutes at 155
Drain and sparge  at 170 in 3 batches (I did about 2-3 gal each batch) with a slow drip over 2 hours, 40 min per batch. Depending on the size of your lauter tun, just continue batch sparging until brew kettle is filled to desired volume (14 gallons).

60 minute boil.  At flameout, I added 1 gallon of ice to drop temp to 180 then used wort chiller to 60.
Pitch yeast and ferment in 45 degree lagering cave for 1 week (this particular batch didn't finish for 10 days, then rack to secondary, lager for 1 month, then bottle.  Leave at room temp for one week then return to cold storage.

Notes after primary:  Primary fermentation took 10 days to subside.  Very active for 6 days straight before a gradual slow-down.  At first taste when racking to secondary, I received a strong floral hop aroma. Although the critics said it didn't have enough body to it, I like mine to taste a little on the lighter side.  For me, although not full-bodied, I would call it lightly well-bodied mouthfeel with good initial bitterness and a clean pilsner flavor.  Crisp finish with some floral hop notes.  I am happy!

Notes after bottle conditioning:  This is the finest homebrew I have made.  Finally, after more than a year I have something I am truly proud of!  I drank one after a few days in the bottle, and this pilsner is clear without additives, crisp and smooth.  The flavor is spot on for a pilsner, and although the color is definitely "sunny" but I wouldn't exactly call it a Helles.  Based on the helles lagers I have tried in the past, the bohemian yeast gave it too strong of a pils flavor, but the hop character is too subtle for a pilsner.  Hence the fusion term "helles pils."  If you want a true helles, consider using a german yeast strain.  Cheers!

Schwartzbier 

13 gallon primary
12.5 gallon secondary
og 1.064

12 lb Munich
10 lb Pilsner
1 lb Crystal 60L
1 lb Biscuit
.5 Carafa II dehusked
2 oz Hallertau FW
1 oz Magnum 60 min
1 oz Hallertau 15 min
Wyeast 2205 Bavarian lager
1 lb dark DME for yeast starter
1 gallon yeast starter, made the day before: boil 1 gallon water with DME for 15 minutes.  Chill quickly to 75 and pitch yeast.  Add equal amounts to two half-gallon growlers, add stoppers and air locks and ferment overnight at room temp.

Mash:
20 min 130
Add boiling water to 135
20 min 135
Pull 1 gallon decoction boil then return
20 min 140
pull 1 gal decoction boil then return
20 min 145
pull 1 gal decoction boil then return
20 min 150
pull 1 gal decoction boil then return
1 hour 155
Sparge:
3 batches of 3 gal each 180 deg water, stir well, rest 30 min, drain to brew kettle
Continue sparging until brew kettle reaches 14 gallon.
Boil:
60 min, follow hops addition above.
Chill to 75, pitch yeast starter.
Ferment 14 days at 45 deg.
Rack to secondary and continue cold ferment for one month.
Bottle, rest at room temp for one week, then return to cold storage.

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