Category Archives: Homebrew Recipes

Autumn Ale Homebrew

Ingredients:

9 lbs. pale 2 row malt
1 lb. table sugar
½ cup brown sugar
½ cup molasses
1 oz. Hauteur Hops
2 tbls. vanilla extract
6 tbls. pumpkin spice
10 lbs. ¾ x ¾ cubed pumpkin
1 packet of Nottingham ale yeast

Procedure:

Clean and cube pumpkin. Put pumpkin in mash water and heat to 175 deg. Add mash water and pumpkin to grain in mash tun. Mash for 75 minutes @ 150 deg. Sparge to get 6-1/2 gallons for boil. Add hops, brown sugar, molasses, table sugar and boil for 60 minutes. At 45 minutes in add vanilla and pumpkin spice. Cool to 80, transfer to fermenter and pitch yeast. Ferment until complete. Add ¾ cup corn sugar and bottle.

Comments:

Let age for 30 days. Then drink away. Very high alcohol.

Blue Ale Homebrew

Ingredients:

8 lbs. pale malt
½ lb. wheat malt
½ lb. crystal malt 10L
1 oz. Goldings (4.9 % alpha)
½ oz. Goldings (4.9 % alpha)
5 lbs. frozen blueberries
2 cups table sugar
Nottingham Yeast

Procedure:

Single stage mash 75 minutes @ 154 deg. Sparge with 170 deg. Water till 6-1/2 gallons in boil pot. Add 1 oz. Goldings. Boil for 60 minutes add ½ oz. Goldings for 15 minutes more. Cool To 75 deg. And add yeast. Ferment until complete. Thaw blueberries and smash by hand in original bag. Sterilize outside of bag then transfer to sterile 6-1/2 gallon carboy. Siphon ale into carboy on top of blueberries and ferment until complete. Add ¾ cup corn sugar and bottle.

Comments:

Very smooth taste. Lots of alcohol about 9%. Beer is blush purple in color and has purple foam. Color and foam kind of a novelty, but I like it.

Double Chocolate Stout Homebrew

Original Gravity: 1.062 48 IBUs

Ingredients:

8 lbs. English light malt
0.5 lbs. chocolate malt
0.25 lbs. black patent malt
1 lb. Lactose Sugar
4 oz. Baker’s semi sweet chocolate
8 oz. Hershey’s cocoa powder
1 oz. Nugget hop pellets
5 oz (3/4 cup) priming sugar
1 packet of Cooper’s ale yeast
1 small hop bag
55 crown caps 55 12oz. bottles

Procedure:

Single stage mash 75 minutes @ 154° F. Sparge with 170° F. Water till 6-1/2 gallons in boil pot. Bring pot to boil add 1 oz. nugget hops, baker’s chocolate and cocoa powder. Boil for 60 minutes. Cool to 75° F. Make up a solution of Sanitizer by mixing a teaspoon of sanitizing powder with water in the jar. Sanitize the fermenter by pouring a couple of cups of solution and sloshing it around until all surfaces are wetted. Rinse the fermenter twice. Add yeast to fermentor pour wort into the fermenter. The temperature should be between 65° F and 75° F. Violently stir (whip) the wort with a sanitized spoon to aerate. Wipe the lid with Sanitizer and rinse. Fit the lid to the fermenter and fit the sanitized air lock, half filled with water to the lid’s hole. Place the fermenter in a place where the temperature will be between 65° F and 75° F. In 12 to 24 hours the air lock should start to bubble and thick foam will form on the surface of the wort. Over 5 to 7 days, the bubbles will slow to about one every other minute and the foam will start to disappear.

Notes:
It is not unusual for the fermentation to be complete very quickly, 1-2 days, especially if the
temperature is warm.

Always wait until the foam is gone before proceeding to bottling. There is no need to rush to bottling: the beer will be fine if left in the carboy for several weeks.

Summertime Romance

Ingredients:

4.5 lbs. Light Dry Malt
1 lb. Pilsner Malt
8 oz. Munich Malt
8 oz. Wheat Malt
1 tsp. Irish Moss
1 oz. Mt Hood Hops
1.25 oz. Tettnang Hops
1 Pkg. White Labs # 2206 or # 830 Lager yeast

Procedure:

Single stage mash 60 minutes @ 154 deg. Sparge with 170 deg. Water till 6-1/2 gallons in boil pot. Add 1 oz. Mt. Hood hops and boil for 60 minutes. Continue boil and at 58 minutes add 1-1/4 oz. of Tettnang hops. Finish boil and cool to 75 deg. Transfer to fermenter and add yeast. Ferment at 50 degrees until complete. Transfer to bottling bucket or corny keg. If bottling, add ¾ cup corn sugar and bottle. If going into a corny keg, force carbonate.

Comments:

Made this recipe myself. Very refreshing light lager. Smooth taste.

Guinness Clone

Ingredients:

9 lbs. British Pale Ale
1 lb. Flaked Barley
18 oz. Roasted Barley
12 oz. Carapils
1.5 oz. Pearl Hops
1 oz. East Kent Goldings Hops
2 Bottles of Guinness
2 Pkgs. Nottinghams Yeast

Procedure:

Sour 2 bottles of Guinness by pouring them out in a bowl for a week or more, Freeze until ready to use. While brewing, Thaw the sour stout and heat it to 180-190 F for 20 minutes. Single stage mash 60 minutes @ 154 deg. Sparge with 170 deg. Water till 6-1/2 gallons in boil pot. Add 1.5 oz. Pearl hops and 1 oz. East Kent Goldings boil for 60 minutes. At the end of the boil add the soured stout to the wort. Cool to 75 deg. Transfer to fermenter and add yeast. Ferment until complete. Transfer to bottling bucket or corny keg. If bottling, add ¾ cup corn sugar and bottle. If going into a corny keg, force carbonate. Cold lager at 40 degrees for at least 1 month for smoother flavor.

Comments:

Made this recipe myself and it was awesome. A little sweeter than regular Guinness but really tasty.

July Bleachers

Ingredients:

5.5 lbs. 2 Row Brewers Malt
1 oz. Caramel 60 Malt
1 oz. Munich Malt
1 oz. Wheat Malt
1 lb. Dry Rice Extract
.5 oz. Pearl Hops
.25 oz. Hallertauer Hops
1 tsp. Irish Moss
1 Pkg. Saflager # S-23

Procedure:

Single stage mash 60 minutes @ 154 deg. Sparge with 170 deg. Water till 6-1/2 gallons in boil pot. Add .5 oz. Pearl hops at 30 minutes into the boil. Add 1 tsp. Irish Moss at 45 minutes into boil. At 55 minutes add .25 oz. Hallertauer hops and finish boil and cool to 75 deg. Transfer to fermenter and add yeast. Ferment at 50 deg. until complete. Transfer to bottling bucket or corny keg. If bottling, add ¾ cup corn sugar and bottle. If going into a corny keg, force carbonate. 4.5% alcohol by volume and 15 IBU.

Comments:

Really great beer for hot July days. Very similar to Budwieser.