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Home Brewing Beer Recipes Tips

Home brew is typically a very strong beer, with higher density than store bought beers of a similar style, and should always tastes fresher. Home brewing beer recipes provide the home brewer with the roadmap they need to brew a wide variety of beers.


There are many beer making Recipes.

Recipes exist for lagers, dark beers such as dunkels from Germany, and for the bitter tasting ales from the United Kingdom. A good recipe, if well followed, should provide a result that will not disappoint.

Finding the right recipe for you can be an interesting challenge. You must first determine what kind of beer you like to drink, what kind of equipment you already have or are willing to buy, and finally what amount of effort are you willing to go through to brew that beer. Home brewing beer recipes can be as simple as opening a can of pre-mix, pouring it into a fermentation vessel of some kind, adding the yeast and then waiting for three weeks to a month to taste the results.

About Beer Recipes

The different flavors of the beer is a function of the combination of wheat, malt, hops and molasses. You can find ingredients in most beer recipes. Home brewing beer recipes for light beer will tend to have more hops or wheat than malt and molasses. Darker beer calls for home brewing beer recipes that include more malt and molasses. There are then an infinite set of permutations of these elements. Some home brewing beer recipes may also call for the additional amount of a small measure of other substances such as fruits. Fruits such as lemons and raspberries are occasionally added in specialty beers to provide a completely unique flavor. There are also certain beers that are made mostly of wheat and include very little hops.

Home brewing beer recipes also carefully lay out the brewing process which must be followed. Like all good recipes, home brewing beer recipes, include a section on how to mix the ingredients. The home brewing beer recipes will also involve a timeline for action. Brewing beer goes through several stages of development once the yeast is in. The recipes must walk the brewer through these steps.

Inventing Your Own Personal Beer

For the experienced home brewer some experimentation is expected. For some, the creation of a new beer that exceeds all expectations is an objective, and perhaps even a compulsion. They want to be developers of the finest home brewing beer recipes imaginable. Their home brews must dwell on the taste buds and in the minds of the consumer for ever.

Simple Home Brew Beer Recipe

This easy recipe is typical of the traditional sharp-flavored British porters. While the procedure is quite simple, the flavors are anything but simple. This is a very good recipe for the beginning brewer, with results that are sure to make an impression.


1 1/2 pounds Alexander’s amber malt extract
6 2/3 pounds amber malt extract
1/2 pound black patent malt1 exact teaspoon gypsum
1/2 pound crystal malt (60L)
3/4 cup corn sugar for priming
1 1/2 ounces Kent Goldings hops (for bittering)
1/2 ounce Liberty hops (for aroma)
1 package English ale yeast
Place crushed black patent malt and crystal malt in water and steep at 155 degrees for 30 minutes. Remove spent grains and add gypsum, malt extract and Kent Goldings hops. Boil for 1 hour. Add Liberty hops for the last 5 minutes of the boil. Cool wort and pitch yeast. Ferment for 10 to 14 days. Bottle using corn sugar.Age for 10 days

A friend gave me this recipe for wheat beer. It must be from Great Britain as the measurements are metric

Stollen Pilsner
10 lbs Two-row Malt (American or European)
1.0 oz Saaz* (5.0% aa) - boiled 60 minutes
1.5 oz Saaz - boiled 30 minutes
0.5 oz Saaz - boiled 10 minutes
0.5 oz Saaz - boiled 5 minutes
1.5 oz Saaz - boiled Dry hopped in Secondary Fermenter
0.75 lb Crystal malt - Light (10-40 deg L) German
0.25 lb Cara-Pils malt
0.375 lb Wheat malt
0.25 lb Munich malt

* Because of the amount of hops used in this recipe, you might want to consider pellet rather than whole hops to reduce wort loss. Also, if the Saaz hops available to you are below 4% alpha acid, you should use another European-type hops with an alpha acid content near 5% for the first two hop additions. Try Hallertau, Hersbruck, Spalt, Liberty, Crystal, or Mt. Hood.
1 tsp Calcium chloride was used in mash water. Sparge water was acidified with food grade lactic acid.
Wyeast Munich Lager Yeast (2308) -- 2 packages in 2 quarts of starter. Irish Moss was used in the last 10 minutes of the boil.

The mash for this beer uses a protein rest at 130 deg F (a bit high) for 30 minutes and a saccharification rest at 154 deg F for one hour. If you can do a protein rest at 122 deg F or so, its not a bad idea, but if you can't, don't let that stop you. Just do an infusion mash at 154 deg F and go from there. The mash water volume was 15 quarts (3.75 gallons) and the sparge water volume was 5 gallons. Total boil time is 100 minutes, with the hop additions beginning after the first 40 minutes of the boil. Fermentation was conducted at 45 to 48 degrees for five days and then raised to 55 to 58 degrees for another 10 days. The dry hops were added during the lagering phase which was four weeks at 35 to 40 deg F.




Wheat Beer
1 Pkt Goldrush Dry Yeast from the kit
1 can Goldrush Pale Rider Wheat Beer
500g Morgan’s Liquid Wheat Malt Extract
500g Dextrose
10g Elsasser Hop Pellets (Boiling)
1 Pkt Goldrush Dry Yeast from the kit
Bottle Conditioning 4 weeks (min)



More Recipes are Coming



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