Try These Popular Beer Recipes

Homework #8: Hefeweizen
4lbs Pilsner Malt
4lbs White Wheat Malt
(Mash temp: 151 F; Mash time: 60 min; Sweet Wort Volume: 5.5 gallons)
(Boil time: 60 min)
1.0 oz Hallertauer 60 min
1.0 oz Hallertauer dry hop
Ferment with White Labs Hefeweizen Ale (#WLP300)
Fermentation Notes: Knock out at 60°F and ferment for approximately 7-12 days at 60°F.

Homework Series #7: Session Saison (all-grain)
4lbs Pilsner Malt
1lbs Vienna Malt
1lbs Munich 10L Malt
1lbs Flaked Rye
1lbs Flaked Wheat
(Mash temp: 147 F; Mash time: 60 min)
Mash notes: Add up to 0.25 lbs of Rice Hulls mixed throughout the grain to prevent a stuck mash.
(Boil Total Time: 60 minutes)
0.4oz Northern Brewer 60 min.
0.8oz Tettnang Whirlpool
Ferment with W.L. Belgian Saison Yeast (#WLP565).
Fermentation Notes: Knockout at 68 F and free rise during fermentation for 14 days.

Homework Series #6: Robust Porter (all-grain)
11lbs 1.4oz Pale Malt (2 Row-UK)
1lb 10.6oz Caramel/Crystal Malt (80L)
15.2oz Munich Malt
6.9oz Chocolate Rye Malt
6.8oz Brown Malt (UK)
6.8oz Chocolate Malt
13.5oz Candi Sugar, Dark (180 SRM)
(Mash temp: 148 degrees F; Mash time: 60 min)
(Boil Total Time: 60 min)
1.2oz Chinook 60 min.
1.2oz Mt. Hood 60 min
Ferment with W.L. California Ale Yeast (#WLP001).
Ferment at 68 degrees F for 14 days.

Homework Series #5: Hoppy Belgian-Style Pale Ale (all-grain)
8.75# Belgian Pale Malt
1.5# Flaked Oats
1# Wheat Malt
.75# Crystal 10L
.75# Acidulated Malt
(Mash temp: 153 degrees F; Mash time: 60 min)
(Boil Total Time: 60 min)
1.0 oz Belma Hops 30 min.
1.0 oz Belma Hops Whirlpool
Ferment with W.L. 575 Belgian Style Ale Yeast.
Ferment at 68 degrees F for 1 day, at 72 for the second day, and 75 for 4 more days or until complete. Add 2 oz Belma pelletized hops directly to fermenter 5 days before packaging (dry hopping).

Homework Series #4: Pumpkin Ale (all-grain)
9# Maris Otter
.75# 40L Crystal
.5# Melanoidin
.5 20L Dark Munich
.5 120L Dary Crystal
.5 Flaked Wheat
.16 Roasted Barley
(Mash temp: 154 degrees F; Mash time: 45 min)
(Boil Total Time: 3 hours)
1.0 oz East Kent Golding 60min.
1.0 oz UK Fuggle Whirlpool
Ferment with W.L. London Ale Yeast.
Add 1lb of roasted pumpkin puree to secondary. Rouse daily for three days. Cold crash and let it sit for a week to clarify. Make a spice tea by steeping 1 tsp. cinnamon, 1/4tsp. nutmeg, 1/4tsp. clove, and a pinch of salt with 16oz. boiled water. Stir cooled tea into beer inside bottling bucket right before packaging.

Homework Series #3: English-Style IPA (all-grain)
10.5# Pale 2 row
1.25# Munich
.75# 40L Crystal
.5# 20L Crystal
(Mash temp: 154 degrees F; Mash time: 45 min)
2.75 oz Willamette (5.6%) 60 min
2.5 oz Willamette 1 min
Ferment with W.L. English Ale Yeast at 68 degrees F for 7 days or until complete.
(Dry hop with 5 oz Willamette pelletized hops in the fermenter 7 days before packaging)

Homework Series #2: Belgian-Style Double IPA (all-grain)
13.5# Briess Brewers 2 row
1.5# Flaked Wheat
1# Briess Munich Malt 10L
.75# Briess Caramel 20L
.5# Gambrinus Honey Malt
1.6oz Weyermann Acidulated Malt
.7 oz Mt. Hood MASH HOP
(Mash temp: 150 degrees F; Mash time: 30 min)
(Boil Total Time: 60 min; Target IBU: 118)
1.5 oz Galena 60min
1.2 oz Nugget 60 min
.5 oz Chinook 30 min
9.6 oz Clean Belgian Candi Sugar 5min
.5 oz Palisade 1 min
Ferment with W.L. Belgian Wit II Ale Yeast at 68 degrees F for 10 days or until complete.
(Dry hop with 3.8 oz Crystal, 1.9 oz Palisade and 1.9 oz El Dorado pelletized hops in the fermenter 7 days before packaging)

Homework Series #1: Hoppy Red Ale (all-grain) *Note: this recipe is for a 13 Gallon batch*
28# Great Western 2-row
3.5# Briess Munich
2.25# Briess Caramel Vienna
2.25# Briess Caramel Munich
2# Briess 80L
.2# Briess Blackprinz
(Mash temp: 149 degrees F; Mash time: 20 min)
(Boil Total Time: 60 min; Target IBU: 70)
2.4 oz CTZ 60min
3.5 oz Centennial 0 min
Ferment with W.L. California Ale Yeast at 68 degrees F for 7 days or until complete.
(Dry hop with 12 oz Centennial pelletized hops added directly to fermenter 7 days before packaging)

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These are recipes for the most popular styles of beer using extract and steeping grains. The recipes first list extracts and other sugars to be boiled for the whole boil. They then list steeping grains which should besteeped according to the instructions found in our “Steeping Grains” flyer. Hops are listed next with boiling times. The hops you use may have different alpha acid contents than those listed in the recipe, so adjust accordingly. Finally the recipes list yeast and fermentation instructions. Remember that these recipes are only guidelines. Feel free to try different crystal malts, swap hops, and learn about different yeasts and the flavors they produce!

Amber Ale
8# pale malt extract
1# 60L Crystal
1/2 # Carapils
1 oz Challenger (7.9%) 60 min
1 oz Challenger 5 min
Ferment with W.L. California Ale Yeast

Red Ale
6# pale malt extract
2#amber malt extract
1# 80L Crystal
1/2 # 120L crystal
1 1/2 oz Cenntenial (9.8%) 60 min
1 oz Cascade (6.2%) 1 min
Ferment with W.L. English Ale Yeast

American Pale Ale
8.5# pale malt extract
1# 40L crystal1/2# carapils
1 1/2 oz Perle (7.2%)60 min
1 oz Cascade 1 min
Ferment with W.L. California Ale Yeast
(you may dry hop with 1 oz cascade in the fermenter)

English Bitter
6# pale malt extract
1# light brown sugar
3/4 # British (70L) crystal
1/2# victory malt
1 oz Brambling Cross (7.1%) 60 min
1 oz Kent Golding 1 min
Ferment with W.L. British Ale Yeast

Nut Brown Ale
4#pale malt extract
3# amber extract
1# 80L crystal
1/2 # victory malt
1/4 # chocolate malt
1 oz Willamette (5.1%) 60 min
1 oz Willamette 5 min
Ferment with W.L. British Ale yeast

Steam Beer
8# pale malt extract
1/2# 120L crystal
1#80L crystal
2 oz Northern Brewer (6.9%) 60 min
1 oz Northern Brewer 5 min
Ferment with W.L. San Francisco Lager Yeast
(fermentation will be slower than usual, age at least three weeks)

Porter
9# pale malt extract
1# 60L crystal
1/4# black patent malt
1/2# chocolate malt
1 1/2 oz Chinook (10.5%) 60 min
1 oz Willamette 2 min
Ferment with W. L. Irish Stout Yeast

Hefeweizen
7# wheat malt extract
1 1/2 oz Liberty (3.8%) 60 min
1/2 oz Liberty 5 min
Ferment with W.L. German or American Hefeweizen yeast

Dry Stout
7# pale malt extract
1/4 #roast barley
1/4# black patent malt
1/2# chocolate malt
1 1/2 oz Northdown(8.6%)60 min
1 oz Fuggles 5 min
Ferment with W.L. Irish Stout

American IPA
9# pale malt extract
1/2 # 40L crystal
1/2# carapils
1/2#victory malt
1 1/2 oz Chinook (10.5%) 60 min
1/2 oz Chinook 10 min
Ferment with W.L. California Dry hop in fermenter with 1oz Cascade

Amber Lager
7# pale malt extract
1# 60L crystal
1/2# carapils
2 oz Hallertaur (3.8%)60 min
2 oz Hallertaur
1 min
Ferment with W.L. East Coast ale yeast or cold ferment with W.L. German Lager Yeast

Kolsch (Golden Ale)
6 # pale malt extract
1# wheat malt extract
1/2# 10 L crystal
1 oz Northern Brewer (6.9%) 60 min
1 oz Tettnanger 10 min
1 oz Tettnanger 2 min
Ferment with W.L. California Ale Yeast

Honey Ale
5 # pale malt extract
2# honey
1/2 # honey malt
1/2# carapils
2 oz Saaz (3.1%) 60 min
1 oz Saaz 5 min
Ferment with W.L. Britsh Ale Yeast

Scotch Ale
10 # pale malt extract
1/2# 80 L crystal
1 # dark Britsh crystal
1/2# dark carastan
(optional 2-4 oz peat malt)
2 oz Kent Golding (4.2%) 60 min
1/2 oz Fuggles 10 min
Ferment with W.L. California Ale Yeast

Abbey Beer (single)
8 # pale malt extract
1# white candi sugar
1/2# caravienne
1/2 # carapils
1 oz Perle (7.2%) 60 min
1 oz Styrian Goldings 5 min
Ferment with W.L. Trappist Ale yeast

Belgian Double
9.5# pale malt extract
1# dark candi sugar
1 # caravienne
1/2 # special B1 1/2 oz Northern Brewer (6.9%) 60 min1 oz Fuggles 5 minFerment with W.L. Trappist Ale Yeast

Belgian Wit
7# wheat malt extract
1 1/2 oz liberty (3.8%) 60 min
1/2 oz liberty 5 min
1/4 oz curacoa
1/4 oz orange peel
1/4 oz corriander
add spices in a hop bag the last minute of the boil
ferment with W.L. Belgian Wit yeast

English ESB
8# pale malt extract
1# 70L British crystal
1/4# carapils
1/2#dark carastan
1 oz Galena (11.6) 60 min
1 oz Cascade 1 min
1 oz Progress 1 min
ferment with W.L. Burton Ale Yeast

Imperial Stout
11# pale malt extract
1/2# roast barley
1/2# chocolate malt
1/4#black patent malt
1# 60L crystal
1/2#caravienne
2oz Galena (11.6%) 60 min
2 oz Fuggles 2 min
Ferment with W.L. California Ale Yeast

Honey Wheat
6# pale
1#honey
1 oz Cascade (6.2%) 60 min
1 oz Cascade 5 min
ferment with W.L. California Ale Yeast

The following recipes are all for lagers. Optimally they should be fermented cold at 50-60 degrees Fahrenheit. One alternative is to use avery clean ale yeast like White Labs East Coast or California Ale, followed by a long old aging in the bottle. Another possibility is to use the White Labs San Francisco Lager Yeast. This is a lager yeast that performs well in the mid 60’s. Expect a slightly fruitier result than you would get with a cold fermented lager.

Czech Pilsner
8# pale malt extract
1/2#10L crystal
1/2# carapils
3 oz Saaz (3.1) 60min
1oz Saaz 5 min
Ferment cold with Pilsner Lager Yeast

German Pilsner
7# pale malt extract
1 1/2 oz Perle (7.2%) 60 min
1/2 oz Perle 10 min
1 oz Liberty 5 min
Ferment cold with Pilsner Lager Yeast

Octoberfest/Maerzen
9.5# pale malt extract
1#German dark crystal;
1# 20L crystal
1 1/2 oz Northern Brewer (6.9%) 60 min
1 oz Tettnanger 5 min
Ferment with German Lager Yeast

Pale Bock
10# pale malt extract
1/4# German dark crystal
1/2# carapils
1 1/2 oz Mt. Hood(5.1%) 60 min
1/2 oz Mt. Hood 5 min
Ferment with German Lager Yeast

Bock
9.5# pale malt extract
1# German dark crystal
1/2 #80L crystal
1/4# chocolate malt
1 1/2 oz Northern Brewer (6.9%) 60 min
1/2 oz Liberty 5 min
Ferment with German Lager Yeast

Dopplebock
11# pale malt extract
1# German dark crystal
1# 60L crystal
1/4# caramunich
1/4# chocolate malt
1 1/2 oz Perle (7.2%) 60 min
1 oz Saaz 5 min
Ferment with German Lager Yeast

American Lager
5# pale malt extract
1# rice syrup solids(or 1# corn sugar)
1 oz Hallertaur (3.8%) 60min
Ferment with Pilsner Lager Yeast

Apple Ale
This recipe is all-grain. For extract brewers use 6 pounds of pale malt extract, .5 pound of honey and 1/4 pound of biscuit malt to steep.

6# Great Western 2-row
1# Vienna Malt
.5# Carapils
.5# Munich Malt

3/4 gallon of raw cider immediately after boil

1.25 oz Hallertaur – boil
.5 oz Hallertaur – 5 min

California or East Coast Ale Yeast

This is a basic light golden ale with the cider added at the end to give it some kick and aroma. Maybe try an Apple honey porter, or an Apple wheat beer. Cider lends an unique flavor to beer that blends well with dry, not-too hoppy beers.

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