Table Of ContentBrew Your Own Beer
“Impress your friends and colleagues with
your new-found beer making knowledge,
Over 640 Thirst Quenching Beer Recipes!”
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Brew Your Own Beer
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Brew Your Own Beer
Australian RedBack
Category Wheat Beer
Recipe Type All Grain
7.75 lbs mix of 66% malted wheat extract and 33% barley
1 lbs crystal malt (steeped, removed before boil)
1 lbs amber unhopped dry malt extract
Hops
1.5 oz Kent Goldings hops (5.6% alpha) (60 minute
.5 oz Kent Goldings (10 minute boil)
.5 oz Kent Goldings (5 minute boil)
.5 oz Kent Goldings (in strainer, pour wort through)
Other
.5 oz Irish moss (15 minute boil)
.75 oz Burton water salts
Yeast 2 packs Doric ale yeast (started 2 hours prior to brew)
Procedure My primary ferment started in 1 hour and was surprisingly vigorous for 36 hours. It
finished in 48 hours. It has been fermenting slowly for 5 days and now has stopped blowing CO2
through the airlock at any noticeable rate (less than 1 bubble every 3--4 minutes) I took a
hydrometer reading last night and it read 1.018. This seems high for a F.G. in comparison to my
other beers of the same approximate S.G.
The last 1/2 ounce of hops was put in a strainer in a funnel and wort strained through it on its way
to the carboy, as described in Papazian. A blow-off tube was used.
Brew Your Own Beer
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Bass Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
6-7 lbs pale malt (2-row)
1 lbs crystal malt
1 lbs demarara or dark brown sugar
Hops
1 oz Northern Brewer hops (boil)
1 oz Fuggles hops (boil 30 min.)
.5 oz Fuggles hops (finish)
Yeast ale yeast
Procedure This is an all-grain recipe---follow the instructions for an infusion mash in Papazian, or
another text. The Northern Brewer hops are boiled for a full hour, the Fuggles for 1/2 hour, and
the Fuggles finishing hops after the wort is removed from the heat, it is then steeped 15 minutes.
Brew Your Own Beer
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Blackout Brown Ale
Category Brown Ale
Recipe Type All Grain
Fermentables
7 lbs Klages malt
.25 lbs chocolate malt
.25 lbs black patent malt
.5 lbs 80 L. crystal malt
.75 cup corn sugar (priming)
Hops
1 oz Willamette hops (3.8% alpha) (boil 60 minutes)
4/5 oz Perle hops (8.5% alpha) (boil 30 minutes)
.5 oz Willamette hops (3.8% alpha) (dry hop)
Other
.5 tsp Irish moss (boil 15 minutes)
Yeast Wyeast English ale yeast
Procedure I use Papazian's temperature-controlled mash (30 minutes at 122, 90 minutes at 155--
145, sparge at 170). Total boil time was 1 hour. Cool and pitch yeast. After 6 days, rack to
secondary and dry hop. One week later, prime and bottle
Brew Your Own Beer
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British Bitter
Category Pale Ale
Recipe Type Extract
Fermentables
5 to Alexander's pale malt extract
.5 lbs crystal malt
Hops
1-1/4 oz Cascade hops (boil)
.25 oz Cascade hops (finish)
Other
10 oz dextrose (optional)
Yeast Munton & Fison ale yeast
Procedure Steep crystal malt and sparge twice. Add extract and dextrose and bring to boil. Add
Cascade hops and boil 60 minutes. In last few minutes add remaining 1/4 ounce of Cascade (or
dry hop, if desired). Chill and pitch yeast.
Brew Your Own Beer
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Carp Ale
Category Pale Ale
Recipe Type Extract
Fermentables
3 lbs Munton & Fison light DME
3 lbs M&F amber DME
1 lbs crystal malt
Hops
2.6 oz Fuggles hops (4.7% alpha= 12.22 AAU)
1 oz Kent Goldings hops (5.9% alpha = 5.9 AAU)
Other
1/4 tsp Irish moss
Yeast 1 pack Brewer's Choice #1098 (British ale yeast)
Procedure Break seal of yeast ahead of time and prepare a starter solution about 10 hours before
brewing.
Bring 2 gallons water to boil with crushed crystal malt. Remove crystal when boil starts. Fill to 6
gallons and add DME. After boiling 10 minutes, add Fuggles. At 55 minutes, add a pinch of Irish
moss. At 58 minutes, add Kent Goldings. Cool (I used an immersion chiller) to about 80 degrees.
Pitch yeast and ferment for about a week. Rack to secondary for 5 days. Keg.
Brew Your Own Beer
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Granolabrau
Category Pale Ale
Recipe Type All Grain
Fermentables
6 lbs 6-row cracked pale malt
1 lbs white or brown rice
1 lbs yellow corn grits or flaked maize
6 oz flaked barley
4 oz oatmeal
1.5 lbs clover or orange blossom honey
Other
4 oz millet
Yeast Wyeast German ale yeast (#1007)
Procedure Cook rice, grits, oatmeal and millet together in plenty of water for 3 hours to gelatinize.
The result should be a mushy, gummy mess.
Mash malt, barley and gelatinized grains in moderately hard water at 150F for 1-1/2 hours. Raise
to 168F to deactivate enzymes. Sparge with hot water (168F) to collect 250+ degrees of extract
(e.g., 6 gallons at S.G. 1.042).
Boil 1-1/2 hours, adding all but 1/2 ounce of hops after 1 hour, honey towards end of boil. Chill
wort and add cold water to bring S.G. to 1.050. Pitch with working starter. Dry-hop with reserved
hops in hopping bag. Primary fermentation takes 5-7 days. Wyeast 1007 will require 3-4 weeks in
secondary fermenter to settle out. Bottle, then age 2 months. Drink and enjoy!
Brew Your Own Beer
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Honey Basil
Category Spiced Beers
Recipe Type All Grain
I have brewed this beer, 4 times this year, each time changing the recipe. This one was a good
one. It won best of show, 1996 Oregon Homebrewing festival in Albany,OR.
Fermentables
8 lbs pale malt
3 lbs. crystal(40L)
4 lbs. munich
1 lb. honey
Hops
Mt Hood 1 oz. boil
Mt Hood 1 oz 45 minutes
Other
1 oz. FRESH basil
Yeast Wyeast American ale # 1056
Procedure Mash at 122 F. for 20 minutes, 150 F. for 45 minutes. Add honey and basil at the end
of the boil.
Simple Wheat Beer
Category Wheat Beer
Recipe Type Extract
Fermentables
6.6 lbs wheat malt extract
Hops
1 oz Hallertauer hops (boil 60 minutes)
Yeast Wyeast Bavarian wheat yeast
Procedure Boil extract and hops. Dump in fermenter with enough cold water to make 5 gallons.
Pitch yeast.
Brew Your Own Beer
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Pale Ale
Category Pale Ale
Recipe Type Extract
Fermentables
3.3 lbs light M&F DME
3 lbs light unhopped M&F malt extract
1 lbs crystal malt
Hops
2 oz Willamette hops
Yeast Wyeast #1007
Procedure Started yeast 48 hours prior to brew. Used 1 cup DME boiled in 2 cups water for
primer.
1 ounce Willamette at start of boil 1, ounce at end. Boiled 1/2 hour, sat 1/2 hour, strained into
primary, pitched yeast, fermented at 78 in primary for 1 week, secondary for 2 weeks. Used
bottled water because my water has a high concentration of calcium and no cholorine.
