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Brew Your Own Beer –ย Over 640 Beer Recipes

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

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)

.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.

Bass Ale

Category Pale Ale
Recipe Type All Grain
6-7 lbs pale malt (2-row)
1 lbs crystal malt
1 lbs demarara or dark brown sugar

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.

Blackout Brown Ale

Category Brown Ale
Recipe Type All Grain
7 lbs Klages malt
.25 lbs chocolate malt
.25 lbs black patent malt
.5 lbs 80 L. crystal malt
.75 cup corn sugar (priming)

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)

.5 tsp Irish moss (boil 15 minutes)

Yeast Wyeast English ale yeast
The 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

British Bitter

Category Pale Ale
Recipe Type Extract
5 to Alexander’s pale malt extract
.5 lbs crystal malt

1-1/4 oz Cascade hops (boil)
.25 oz Cascade hops (finish)

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.

Carp Ale

Category Pale Ale
Recipe Type Extract

3 lbs Munton & Fison light DME
3 lbs M&F amber DME
1 lbs crystal malt

2.6 oz Fuggles hops (4.7% alpha= 12.22 AAU)
1 oz Kent Goldings hops (5.9% alpha = 5.9 AAU)

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.

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