All the recipes in this book are formatted in the same way, so once you know how to “read” this recipe, you should not have any trouble understanding the other recipes that are included. When you start exploring recipes from other sources, you will notice there are some similarities in formatting, because most homebrewers who create recipes to share use many of the same guidelines. This is one of the great things about homebrewing: folks who brew love to share recipes, brewing tips, and ideas.
Recipe for 5 US gallons
This style of beer was made famous by Sierra Nevada Pale Ale, and has become one of the signature beers of the United States. This beer helped to spark the craft brew renaissance, from which we enjoy wonderful benefits today. At the time it was a beer with a lot more flavor and character than most beer drinkers were used to, and this helped propel it toward success. The beer is slightly sweet and malty, with a hint of caramel and toasted bread. The hop nose is distinctively citrus, with hints of pine and spice. For many homebrewers a good pale ale is a great go-to beer. When in doubt brew this one, and tweak the recipe just a little each time to perfectly suit your own taste to make it your own!
Original Gravity: 1.054
Final Gravity: 1.010–1.014
Total AAUs: 24
Total IBUs: 39
ABV: 5.4%
Mix the grains with at least 2 quarts of water, or fill a grain bag and place it in your brew pot filled with water. Gently heat to 150°F (66°C), and steep for 15 to 20 minutes.
Strain all the liquid from the grains. Add enough water to the wort to fill the brew kettle; the total volume should be 5.25 to 5.5 gallons (adjust for your brewing system). Heat to just before boiling, add the extract, and dissolve completely.
Bring to a full rolling boil, then add the Perle hops. Boil for 45 minutes. Add 1 ounce of Cascade hops and the Irish moss. Boil for 15 minutes. At the very end of the boil, add the rest of the Cascade hops, stir well, then turn the heat off.
Cool to 65 to 70°F (18–21°C). Transfer to a sanitized fermenter, and aerate well.
Add the yeast. Ferment for 10 to 14 days.
Rack to a secondary fermenter after 5 to 7 days, once fermentation has slowed, if desired.
Boil the priming sugar in 1 cup of water, and cool to 70°F (21°C). Stir the sugar gently into the beer, then bottle it. Let the beer condition in the bottles for 14 to 21 days.
Omit the malt extract. Add:
Instead of steeping, do a full mash as follows:
Heat 3.75 gallons of water to 170°F (73°C). Add all the grains, and mix well. Allow to rest for a few minutes, then adjust the temperature to 151 to 153°F (67–68°C) if needed. Hold this temperature for 45 to 60 minutes, or until starch conversion is complete. If possible, just before lautering, heat the mash to 165°F (74°C). Sparge with 3.5 gallons of water at 168°F (76°C). Transfer the wort to the brew kettle, then proceed with the boil, fermentation, and bottling.
Recipe for 5 US gallons
A good red ale is a celebration of fine malts and the fruitier side of hops. A liberal dose of caramel malts gives the beer a malty sweetness, and the Vienna malt adds a bit of toast flavor. Combined with hops that exhibit a fruity and citrus character, this beer is a real thirst quencher that comes across as “wetter” than most beers. This recipe highlights some of the newest organic hops that have become available. If you are unable to obtain them, see chapter 9 for a guide to substituting hops.
Original Gravity: 1.052
Final Gravity: 1.010–1.014
Total AAUs: 23
Total IBUs: 35
ABV: 5.3%
Mix the grains with at least 2 quarts of water, or fill a grain bag and place it in your brew pot filled with water. Gently heat to 150°F (66°C), and steep for 20 to 30 minutes.
Strain all the liquid from the grains. Add enough water to the wort to fill the brew kettle; the total volume should be 5.25 to 5.5 gallons (adjust for your brewing system). Heat to just before boiling, add the extract, and dissolve completely.
Bring to a boil, and add the Bravo hops. Boil for 45 minutes. Add the Irish moss and the English Challenger hops, and boil for 5 minutes. Add 0.5 ounce of American Citra hops, and boil 10 minutes. At the very end of the boil, add the remaining 0.5 ounce of American Citra hops, stir well, and turn the heat off.
Cool to 65 to 70°F (18–21°C). Transfer to a sanitized fermenter, and aerate well.
Add the yeast, then ferment for 10 to 14 days. Rack to a secondary fermenter after 5 to 7 days if desired. Prime the beer, and bottle when fermentation is complete. Allow to condition for 14 to 21 days.
Omit the malt extract. Add:
Instead of steeping, do a full mash as follows:
Heat 3.75 gallons of water to 172°F (74°C). Add all the grains, and mix well. Allow to rest for a few minutes, then adjust the temperature to 151 to 153°F (67–68°C) if needed. Hold this temperature for 45 to 60 minutes, or until starch conversion is complete. If possible, just before lautering, heat the mash to 165°F (74°C). Sparge with 3.5 gallons of water at 168°F (76°C). Transfer the wort to the brew kettle, then proceed with the boil, fermentation, and bottling.
If you prefer a taste from the Emerald Isle, this recipe can be easily adapted to an Irish-style red ale with three very simple changes.
Since the Irish Red style is drier and less hoppy, the reduction of caramel malts and hops will bring this into the right style range, and of course Irish Ale yeast is a must.
Recipe for 5 US gallons
This happens to be one of my favorite beers. ESBs were more popular before IPAs started to dominate the craft beer scene. This beer has a ton of hop character, a floral hoppy nose, and hints of fruit in the taste. The bitterness is less intense than the tang of most IPAs, which is why I like it so much. This beer ferments quickly and is really at its best when served fresh. It is possible to have a drinkable beer ready in 2 weeks, but the best flavors will develop if you allow a full month from brew day to the day you crack the first bottle.
Original Gravity: 1.055
Final Gravity: 1.014–1.018
Total AAUs: 24.5
Total IBUs: 41
ABV: 5.1%
Mix the barley flakes with 1 quart of water, and bring to a boil. Remove from heat, and allow to stand for 10 minutes, then add at least 4 quarts of water. Add the rest of the grain, gently heat to 150°F (66°C), and steep for 20 to 30 minutes.
Strain all the liquid from the grains. Add enough water to the wort to fill the brew kettle; the total volume should be 5.25 to 5.5 gallons (adjust for your brewing system). Heat to just before boiling, add the extract, and dissolve completely.
Bring to a boil, and add the Kent Goldings hops. Boil for 45 minutes. Add the Irish moss, the Whitbread Goldings, and 0.5 ounce of New Zealand Rakau hops, and boil for 15 minutes. At the very end of the boil, add the remaining 0.5 ounce of New Zealand Rakau hops, stir well, and turn the heat off.
Cool to 65 to 70°F (18–21°C). Transfer to a sanitized fermenter, and aerate well.
Add the yeast, and ferment for 10 to 14 days. Rack to a secondary fermenter after 5 to 7 days if desired. Prime the beer, and bottle when fermentation is complete. Allow to condition for 14 to 21 days.
Omit the malt extract. Add:
Instead of steeping, do a full mash as follows:
Heat 3.8 gallons of water to 172°F (78°C). Add all the grains, and mix well. Allow to rest for a few minutes, then adjust the temperature to 151 to 153°F (66–67°C) if needed. Hold this temperature for 45 to 60 minutes, or until starch conversion is complete. If possible, just before lautering, heat the mash to 165°F (74°C). Sparge with 3.5 gallons of water at 168°F (76°C). Transfer the wort to the brew kettle, then proceed with the boil, fermentation, and bottling.
If you love the complexity of oak flavor, adding oak works really well with this beer. I like to use oak chips saved from wood harvested at my homestead and cured in the garage. If you do this, remove all of the bark, which could add too many tannins. If you do not have your own oak trees, most homebrew shops sell oak chips or cubes. I recommend starting with 1 or 2 ounces of oak for a 5-gallon batch. It is all too easy to overdo oak, so add it with a light hand. You can always add more, but the only practical way to reduce the oak effect once a beer has too strong an oak flavor is to blend it with another batch.
Sterilize the oak chips before adding to the fermenter by boiling them in a small amount of water or putting them in a vegetable steamer for 15 minutes. If you want a heightened toasted oak character, spread them out on a small baking pan and toast them in an oven at 325°F (163°C) for 15 minutes. Cool to room temperature before tossing them into the fermenter about halfway through the fermentation, or after 6 to 8 days.
Recipe for 5 US gallons
You have no doubt noticed the dizzying array of IPAs available today. With the recent hop explosion in the American craft beer scene, many interpretations of the India Pale Ale style have almost gone off the deep end with hoppiness and alcohol levels. Sometimes you want a more civilized IPA, one with a structured balance of hops and malt that features the refined and mellow English-style hops.
This classic IPA fits that bill nicely and goes down quite well with a hearty British pub meal or a fiery Indian curry. It allows you to slip back through time and revisit the humble beginnings of the original IPA style, which was brewed with higher alcohol levels and hop bitterness than beer styles of the day to withstand the long voyage from Britain to India.
Original Gravity: 1.060
Final Gravity: 1.014–1.018
Total AAUs: 26.3
Total IBUs: 46
ABV: 5.7%
Mix the grains with at least 3 quarts of water, or fill a grain bag and place it in your brew pot filled with water. Gently heat to 150°F (66°C), and steep for 20 to 30 minutes.
Strain all the liquid from the grains. Add enough water to the wort to fill the brew kettle; the total volume should be 5.25 to 5.5 gallons (adjust for your brewing system). Heat to just before boiling, add the extract, and dissolve completely.
Bring to a boil, and add the Pilgrim hops. Boil for 40 minutes. Add the Irish moss and Kent Goldings hops, then boil for 15 minutes. Add the Fuggles hops, and boil for 5 minutes, then stir well, and turn the heat off.
Cool to 65 to 70°F (18–21°C). Transfer to a sanitized fermenter, and aerate well.
Add the yeast, then ferment for 10 to 14 days. Rack to a secondary fermenter after 5 to 7 days if desired. Add the Kent Goldings dry hops after racking, or 7 days after the start of primary fermentation. Prime the beer, and bottle when fermentation is complete. Allow to condition for 14 to 21 days. This beer is at its best 1 to 3 months after bottling, so if you can be patient, it is worth the wait!
Omit the malt extract. Add:
Instead of steeping, do a full mash as follows:
Heat 4.2 gallons of water to 171°F (77°C). Add all the grains, and mix well. Allow to rest for a few minutes, then adjust the temperature to 151 to 153°F (66–67°C) if needed. Hold this temperature for 45 to 60 minutes, or until starch conversion is complete. If possible, just before lautering, heat the mash to 165°F (74°C). Sparge with 3.25 gallons of water at 168°F (76°C). Transfer the wort to the brew kettle, then proceed with the boil, fermentation, and bottling.
Tip for greatness: This beer celebrates classic English-style hops, so it is worth it to use good-quality hops. If you have a hard time obtaining the hops specified in the recipe, make sure that the ones you do use are fresh and have a good aroma. This is especially important for the dry hopping and the last boil addition. Good substitutions for fresh Fuggles or Kent Goldings are Target, Challenger, Willamette, or US Goldings.
Recipe for 5 US gallons
If you just can’t get enough hops and you really like strong beer, this one packs over 7 ounces of hops into a beer that is sure to be memorable. This huge beer takes the best the world has to offer of citrusy, floral, fruity organic hops and blends them in a concert of hop flavors delivered with a mouth-smacking hop bite.
The key to a good strong beer is balance. This one delivers a balance of alcohol warmth to malt structure, with enough hop bitterness to counter the back notes of sweetness and a bright hop aroma. This beer is just exploding with hops, so if you love the scent and flavor of hops with an extra helping of bitterness, this one is for you!
Original Gravity: 1.091
Final Gravity: 1.018–1.022
Total AAUs: 68.5
Total IBUs: 75
ABV: 9.2%
Mix the grains with at least 2 to 2.5 gallons of water, or fill a grain bag and place it in your brew pot with 2.5 gallons of water. Gently heat to 150°F (66°C), and steep for 30 to 40 minutes.
Strain all the liquid from the grains. Rinse the grains with an additional 0.5 to 1 gallon of water, and collect all the liquid. Add enough water to the wort to fill the brew kettle; the total volume should be 5.25 to 5.5 gallons (adjust for your brewing system). Heat to just before boiling, add the extract and corn sugar, and dissolve completely.
Bring to a boil, and add 0.5 ounce Pilgrim hops and 0.5 ounce American Summit hops. Boil for 30 minutes. Add second 0.5 ounce Pilgrim hops and 0.75 ounce Summit hops, and boil for 15 minutes. Add the Irish moss and 1 ounce Smaragd hops, and boil for 10 minutes. Add the Rakau hops, and boil for 5 minutes. Add the Cascade hops, stir well, and turn the heat off.
Cool to 65 to 70°F (18–21°C). Transfer to a sanitized fermenter, and aerate well.
Add the yeast, then ferment for 12 to 14 days. Rack to a secondary fermenter after 7 to 9 days if desired. Add dry hops after racking, or 7 to 9 days after the start of primary fermentation. Prime the beer, and bottle when fermentation is complete. Allow to condition for at least 14 to 21 days.
Omit the malt extract. Add:
Keep the corn sugar, or substitute 1.5 pounds flaked or ground corn added to the mash and increase the volume of strike water by 2 quarts.
Instead of steeping, do a full mash as follows:
Heat 5.75 gallons of water to 171°F (77°C). Add all the grains, and mix well. Allow to rest for a few minutes, then adjust the temperature to 149 to 151°F (65–66°C) if needed. Hold this temperature for 45 to 60 minutes, or until starch conversion is complete. If possible, just before lautering, heat the mash to 165°F (74°C). Sparge with 2.25 gallons of water at 168°F (76°C). Transfer the wort to the brew kettle, then proceed with the boil, fermentation, and bottling.
Tips for greatness: Give the yeast the extra attention it needs to do a great job fermenting this high-alcohol, highly hopped beer. For a 5-gallon batch I recommend a 3-quart or 1.5-liter starter. Hops have antibacterial properties and in high amounts can slightly inhibit yeast activity. The fairly high alcohol content of this beer will also cause the yeast to struggle harder, so introduce as much oxygen to the wort as you can at yeast-pitching time. Prevent shocking the yeast by having both the yeast and the wort as close to 70°F (21°C) as possible when pitching.
Because some love hop bitterness more than others, I have toned down the hop bitterness levels of this beer a wee bit. It is very hoppy — don’t get me wrong — but it is not quite the level of some Imperial IPAs out there. One of the most famous examples is Pliny the Elder, which clocks in at a whopping 100 IBU. I have found recipes that go even higher. If you are the daredevil type and really like hops, you could crank it up by increasing the boiling hops by 0.5 to 1 ounce.
I like a citrus flavor in this beer. If the hops themselves do not add enough citrus, a little bit of orange or lemon zest added at the end of the boil can add just enough extra citrus zing to accent the lovely hop aromas. Add it carefully, though — with over 7 ounces of expensive organic hops in this beer, the last thing you want to do is overshadow them!
Recipe for 5 US gallons
This hearty brown ale is richer in malt and hop flavor than the milder British-style nut brown ale. I named it after my dog, Barley, a Lab whose rich brown coat is the same color as this beer. Barley likes to steal a few slurps of the wort when I am brewing, if given a chance!
This full-bodied, creamy brown ale has flavors of toasty malts, nuttiness, and hints of coffee. It goes well with harvest season salads, such as spicy greens and cranberry salad with roasted nuts; earthy and nutty cheeses such as Camembert; a rich mushroom gravy; or a hearty beef stew. The recipe is great for a quick brew, because it tastes good as little as 3 weeks after fermentation starts.
Original Gravity: 1.056
Final Gravity: 1.012–1.014
Total AAUs: 15
Total IBUs: 30
ABV: 5.3%
Mix the grains with at least 2 quarts of water, or fill a grain bag and place it in your brew pot filled with water. Gently heat to 150°F (66°C), and steep for 15 to 20 minutes.
Strain all the liquid from the grains. Add enough water to the wort to fill the brew kettle; the total volume should be 5.25 to 5.5 gallons (adjust for your brewing system). Heat to just before boiling, add the extract, and dissolve completely.
Bring to a boil, and add the Bravo hops. Boil for 40 minutes. Add the Irish moss and the Kent Goldings hops, and boil for 10 minutes. Add the New Zealand Hallertaur hops, boil for 10 minutes, stir well, and turn the heat off.
Cool to 65 to 70°F (18–21°C). Transfer to a sanitized fermenter, and aerate well.
Add the yeast, then ferment for 7 to 14 days. Rack to a secondary fermenter after 5 to 7 days if desired. Prime the beer, and bottle when fermentation is complete. Allow to condition for 12 to 21 days.
Omit the malt extract. Add:
Instead of steeping, do a full mash as follows:
Heat 3.9 gallons of water to 164°F (73°C). Add all the grains, and mix well. Allow to rest for a few minutes, then adjust the temperature to 151 to 153°F (66–67°C) if needed. Hold this temperature for 45 to 60 minutes, or until starch conversion is complete. If possible, just before lautering, heat the mash to 165°F (74°C). Sparge with 3.5 gallons of water at 168°F (76°C). Transfer the wort to the brew kettle, then proceed with the boil, fermentation, and bottling.
If nutty is your thing, add some buckwheat to really step up the flavor. The key is to use toasted buckwheat, often called kasha, which is sold at most health food stores. Use 1 pound for a 5-gallon batch. To enhance the nuttiness, right before brewing toast the buckwheat again on a cookie sheet at 325°F (163°C) for 10 minutes. After toasting it, add 3 cups of water, and bring to a boil. You can use a grain bag and slightly more water if you want.
Turn the heat down and simmer for 10 minutes so the grains are fully cooked. Allow to cool slightly so it can be safely handled if you will be adding other grains to the grain bag. Add the 2 gallons of water first, to bring the temperature down. Otherwise the specialty malts will get too hot. Add all the specialty grains, and follow the regular instructions for this recipe to complete the batch. Because the buckwheat is not mashed, only a little fermentable sugar will be extracted, so the strength of the beer will not change much.
Recipe for 5 US gallons
There is nothing quite like a well-crafted porter. It is a basic and unassuming beer of humble origins, a day laborer’s beer, and it can be a great comfort after a long day, especially as the season shifts from summer to fall. This beer is a hearty dark brown color, booming with roasted malt and dark malt character, with hints of coffee and chocolate. Although a hearty dark beer, it is not quite as thick or as dry as a stout, and it remains quite quaffable in moderate amounts. The hops are present, but they definitely don’t dominate. Rather, they let the malty, roasted flavors come through, resulting in a balanced and satisfying drink.
Original Gravity: 1.058
Final Gravity: 1.016–1.020
Total AAUs: 22.2
Total IBUs: 32
ABV: 5.1%
Mix the grains with at least 3 quarts of water, or fill a grain bag and place it in your brew pot filled with water. Gently heat to 150°F (66°C), and steep for 20 to 30 minutes.
Strain all the liquid from the grains. Add enough water to the wort to fill the brew kettle; the total volume should be 5.25 to 5.5 gallons (adjust for your brewing system). Heat to just before boiling, add the extract, and dissolve completely.
Bring to a boil, and add the Pacific Gem hops. Boil for 40 minutes. Add the Irish moss and the Fuggles hops and boil for 19 minutes. Add the Opal hops, boil for 1 minute, then stir well and turn the heat off.
Cool to 65 to 70°F (18–21°C). Transfer to a sanitized fermenter, and aerate well.
Add the yeast, then ferment for 7 to 14 days. Rack to a secondary fermenter after 5 to 7 days if desired. Prime the beer, and bottle when fermentation is complete. Allow to condition for 12 to 21 days.
Omit the malt extract. Add:
Instead of steeping, do a full mash as follows:
Heat 4.1 gallons of water to 171°F (77°C). Add all the grains, and mix well. Allow to rest for a few minutes, then adjust the temperature to 151 to 153°F (66–67°C) if needed. Hold this temperature for 45 to 60 minutes, or until starch conversion is complete. If possible, just before lautering, heat the mash to 165°F (74°C). Sparge with 3.3 gallons of water at 168°F (76°C). Transfer the wort to the brew kettle, then proceed with the boil, fermentation, and bottling.
Porter lends itself well to the addition of flavors. Cherry, raspberry, vanilla, coffee, and chocolate are all common favorites. You can add fresh fruit to the secondary (see Adding Fruit to Beers for directions), or drop two or three vanilla beans into the boil for the last 20 minutes. Add 4 to 6 ounces of unsweetened cocoa powder or the same amount of cocoa nibs for the last 20 minutes of the boil for a chocolate porter. Make it a Mexican chocolate porter by adding two or three high-quality cinnamon sticks to the boil with the chocolate.
Recipe for 5 US gallons
I love coffee about as much as I love beer, and I roast my own beans, so I always use a freshly roasted coffee on brew day. This beer really shines if you use the best-quality coffee you can get your hands on. I recommend going with a lighter roast because the dark roast flavors can come across as too burnt. Done right, this beer emits an enticing fresh-roasted-coffee aroma and has bittersweet coffee, chocolate, and toasted malt flavors, with hops playing second fiddle. There are just enough hops to balance the malt sweetness, plus a nice dash of floral citrus hop nose that complements the coffee flavors nicely. This beer evokes that old saying: “Beer — it’s not just for breakfast anymore!”
You might be thinking that a whole pound of coffee will overcaffeinate this beer. It does provide a decent caffeine kick, but diluting a pound of coffee in 5 gallons of water actually makes for a pretty weak cup of coffee.
Original Gravity: 1.064
Final Gravity: 1.014–1.018
Total AAUs: 25.4
Total IBUs: 30
ABV: 6.5%
While you are steeping the grains and boiling the wort, sterilize a cloth straining bag by boiling it in a small amount of water in a covered saucepan for 10 minutes. Pour off all the water, and allow to cool with the lid firmly on the pot. When the bag and pot are completely cool, carefully put the coffee grounds in the bag, and pull the drawstring tight. Keep the bag of coffee grounds in the pot with the lid in place so it will stay clean until needed.
Mix the grains with at least 2 to 2.5 gallons of water, or fill a grain bag and place it in your brew pot with 2.5 gallons of water. Gently heat to 150°F (66°C), and steep for 30 to 40 minutes. Strain all the liquid from the grains. Rinse the grains with an additional 0.5 to 1 gallon of water, and collect all the liquid. Add enough water to the wort to fill the brew kettle; the total volume should be 5.25 to 5.5 gallons (adjust for your brewing system). Heat to just before boiling, add the extract, and dissolve completely.
Bring to a boil, and add 0.5 ounce Smaragd hops and the cocoa powder. Boil for 40 minutes. Add the Irish moss and the remaining 0.5 ounce Smaragd hops, and boil for 10 minutes. Add the Cascade hops, and boil for 9 minutes. Add the Saaz hops, boil for 1 minute, stir well, and turn the heat off.
Now for the important part: Do not cool the beer yet! After the heat has been turned off, allow the wort to rest for a few minutes so it cools to 195 to 205°F (91–96°C) and all boiling activity has ceased. Place the bag of coffee grounds into the hot wort, stir gently, and allow to steep undisturbed for 10 minutes. This “brews” the coffee right in the wort at the proper temperature.
Give the bag of coffee and wort one final stir, then cool to 65 to 70°F (18–21°C). Transfer to a sanitized fermenter, and aerate well. It is okay to leave the coffee in the wort while cooling.
Add the yeast, then ferment for 7 to 14 days. Rack to a secondary fermenter after 5 to 7 days if desired. Prime the beer, and bottle when fermentation is complete. Allow to condition for 12 to 21 days.
Omit the malt extract. Add:
Instead of steeping, do a full mash as follows:
Heat 4.6 gallons of water to 171°F (77°C). Add all the grains, and mix well. Allow to rest for a few minutes, then adjust the temperature to 151 to 153°F (66–67°C) if needed. Hold this temperature for 45 to 60 minutes, or until starch conversion is complete. If possible, just before lautering, heat the mash to 165°F (74°C). Sparge with 3 gallons of water at 168°F (76°C). Transfer the wort to the brew kettle, then proceed with the boil, fermentation, and bottling.
Tips for greatness: For even stronger coffee flavor, add some freshly brewed coffee right before bottling. Use 1 quart of water to boil the priming sugar, then use this liquid to brew the coffee. Add 4 ounces of coffee directly to the boiled priming solution after the boiling has completely stopped, and steep for 10 minutes. Pour through a coffee filter into a sterilized mason jar, and cool to room temperature. This solution can be made the night before bottling and stored in the refrigerator overnight. Add the cooled solution to the fermenter or bottling bucket, then proceed with bottling.
Recipe for 5 US gallons
I think I may have discovered how Scotsmen get the strength to engage in caber tossing, that strange sport of flinging 8-foot-long logs in the air — it must be the beer. This “wee-heavy” (strong) Scottish ale always disappears from my home tap way too quickly. Perhaps it is the rich malty character followed by a cozy alcohol warmth that just seems perfect after a long day when the evenings are cool.
It has a rich, grainy, caramel taste that follows with hints of caramel apple and plum sauce. It is very mellow on hops, but there is a hint of bitterness to help balance the sweet maltiness, and a slight herbal hop character comes through when you take a whiff of this beer in the glass.
Original Gravity: 1.072
Final Gravity: 1.016–1.020
Total AAUs: 21
Total IBUs: 29
ABV: 6.8%
Mix all the grains, and steep in at least 6 quarts of water. Heat to 150°F (66°C), and steep for 15 to 20 minutes.
Strain all the liquid from the grains. Add enough water to fill the brew kettle; the total volume should be 5.25 to 5.5 gallons (adjust for your brewing system). Heat to just before boiling, add the extract, and dissolve completely.
Bring to a boil, and add the Perle hops. Boil 30 minutes, add the Palisades hops, and boil for 15 minutes. Add the Irish moss, and boil another 10 minutes. Add the Hallertaur hops, and boil 5 minutes, stir well, and turn the heat off.
Cool to 65 to 70°F (18–21°C). Transfer to a sanitized fermenter and aerate well.
Add the yeast when cool, and aerate really well — strong beers require higher oxygen levels than light ones to ensure a healthy ferment. Ferment for 12 to 21 days. The best fermenting temperature is 65 to 70°F (18–21°C). Rack to a secondary fermenter after 5 to 7 days if desired. Prime the beer, and bottle when fermentation is complete. Allow to condition for 12 to 21 days.
Omit the malt extract. Add:
Instead of steeping, do a full mash as follows:
Heat 5 gallons of water to 162°F (72°C). Add all the grains, and mix well. Allow to rest for a few minutes, then adjust the temperature to 151 to 153°F (66–67°C) if needed. Hold this temperature for 45 to 60 minutes, or until starch conversion is complete. If possible, just before lautering, heat the mash to 165°F (74°C). Sparge with 2.75 gallons of water at 168°F (76°C). Transfer the wort to the brew kettle, then proceed with the boil, fermentation, and bottling.
Traditional Scottish heather ale was brewed during a time when heather was plentiful and cheap in Scotland while hops were not. Some folks developed a liking for this unique beer, so the style is still brewed by a few craft breweries today. If the idea of a woody herbal taste with hints of lavender and cinnamon appeals to you, a heather ale is bound to be a real treat.
To brew this as a heather ale, omit the Palisade and Hallertaur hops. When 20 minutes of boiling time remains, add 4 to 8 ounces of heather tips to the boil. Strain out with the hops before fermenting. To heighten the heather flavor, try dry hopping with an additional ounce of heather during the final 5 to 7 days of fermentation.
Recipe for 5 US gallons
Irish-style stout is dry rather than sweet, and most versions are lower in alcohol, which means you can enjoy a few in one sitting without feeling the alcohol too much. Earthy and bittersweet dry-roasted coffee flavors dominate. This sturdy beer has so much body that you can practically float a spoon on the thick, creamy head. It will pour an even thicker head if you are able to dispense it from a keg with a beer gas (nitrogen and carbon dioxide).
Most recipes for Irish stout do not call for as much chocolate and black malt as this one does; at the time of this writing, the only organic roasted barley available is lighter than the roasted barley usually used in this beer. The addition of some black and chocolate malts make this beer as dark as a true-to-style Irish stout should be.
Original Gravity: 1.050
Final Gravity: 1.010–1.014
Total AAUs: 15
Total IBUs: 32
ABV: 4.6%
Mix the barley flakes with 1 quart of water, and bring to a boil. Remove from heat and allow to stand for 10 minutes, then add 3 to 4 quarts of cold water. Add the rest of the grain, gently heat to 150°F (66°C), and steep for 20 to 30 minutes.
Strain all the liquid from the grains. Add enough water to fill the brew kettle; the total volume should be 5.25 to 5.5 gallons (adjust for your brewing system). Heat to just before boiling, add the extract, and dissolve completely.
Note: The flaked barley absorbs a lot of water, making it difficult to filter all the liquid out. To extract more flavor and color when brewing with a grain bag, set the bag of grains in a colander over a pot after removing from the steeping liquid. Allow the grains to drain for an additional 30 to 45 minutes, and add the extra liquid collected to the wort as it boils.
Bring to a boil, add the Kent Goldings hops, and boil for 45 minutes. Add the Challenger hops and Irish moss, boil for 15 minutes more, stir well, and turn the heat off.
Cool to 65 to 70°F (18–21°C). Transfer to a sanitized fermenter and aerate well.
Add the yeast when cool, and ferment for 10 to 14 days. Rack to a secondary fermenter after 5 to 7 days if desired. Prime the beer, and bottle when fermentation is complete. Allow to condition for 12 to 21 days.
Omit the malt extract. Add:
Instead of steeping, do a full mash as follows:
Heat 3.6 gallons of water to 160°F (71°C). Add all the grains, and mix well. Allow to rest for a few minutes, then adjust the temperature to 149 to 151°F (65–66°C) if needed. Hold this temperature for 45 to 60 minutes, or until starch conversion is complete. If possible, just before lautering, heat the mash to 165°F (74°C). Sparge with 2.75 gallons of water at 168°F (76°C). Transfer the wort to the brew kettle, then proceed with the boil, fermentation, and bottling.
Tips for greatness: If you are a fan of Guinness Stout, you can add a little sourness to this beer to get closer to that authentic imported flavor. Here is how: Remove about 1 pint of the beer just after adding the yeast. Strain a few ounces of plain yogurt through a coffee filter, and add the clear whey to the beer. Or you can add a pure strain of Lactobacillus bacteria (available at home fermentation shops, usually in a single-dose package). Leave the jar in a relatively dark place draped with a cheesecloth cover to keep insects out while allowing wild bacteria to make the sample more sour and funky.
A day or two before bottling or kegging, decant the soured beer into a clean saucepan (leave the sediment behind), and bring to a boil. Boil for 15 minutes to sterilize, cool, and pour into the fermenter. Allow to settle for at least 24 hours, then bottle or keg the beer.
Of course, you could skip all the extra work of souring a portion of the beer by buying lactic acid and just pouring it into the finished or fermenting beer. Add small amounts at a time, and taste a sample after each addition till you have the exact flavor you desire.
Recipe for 5 US gallons
This is a roasted malt beer, almost black in color, with hints of molasses-caramel sweetness and roasted coffee. When fully carbonated, it pours with a thick brown head that lingers as you sip. Oatmeal stout is a beer often described as “chewy.” The oats contribute to a thick body, creamy mouthfeel, and silky texture.
These are desirable characteristics, but be warned that oats can make a hot, sticky mess. They expand and become gelatinous when cooked, so straining them is a bit of a challenge. This recipe also has more whole grains than most of the other recipes in this chapter. For this reason I recommend you brew a few simpler homebrewed recipes before attempting this beer. If you are a fan of full-bodied, rich-tasting beers, the extra effort really is worth it!
Original Gravity: 1.056
Final Gravity: 1.014–1.018
Total AAUs: 11.5
Total IBUs: 31
ABV: 5.3%
Mix all the grains, and immerse in at least 2.5 to 3 gallons of water. Gently heat to 150°F (66°C), and steep for 30 to 45 minutes. Try to keep the temperature constant, and stir occasionally.
Strain all the liquid from the grains. If steeped in less than 3 gallons of water, rinse the grains with an additional 0.5 to 1 gallon of water, and collect all the liquid. Add enough water to fill the brew kettle — the total liquid collected should be 5.25 gallons. Heat to just before boiling, add the extract, and dissolve completely.
Bring to a boil, add the Kent Goldings hops, and boil for 45 minutes. Add the Fuggles hops and Irish moss, boil for 15 minutes, stir well, and turn the heat off.
Cool to 65 to 70°F (18–21°C). Transfer to a sanitized fermenter and aerate well.
Add the yeast when cool, and aerate really well — strong beers require higher oxygen levels than light ones to ensure a healthy ferment. Ferment for 12 to 21 days. The best fermenting temperature is 68 to 73°F (20–23°C). Rack to a secondary fermenter after 5 to 7 days if desired. Prime the beer, and bottle when fermentation is complete. Allow to condition for 12 to 21 days.
Omit the malt extract. Add:
Instead of steeping, do a full mash as follows:
Heat 3.9 gallons of water to 171°F (77°C). Add all the grains, and mix well. Allow to rest for a few minutes, then adjust the temperature to 151 to 153°F (66–67°C) if needed. Hold this temperature for 45 to 60 minutes, or until starch conversion is complete. If possible, just before lautering, heat the mash to 165°F (74°C). Sparge with 3.5 gallons of water at 168°F (76°C). Transfer the wort to the brew kettle, then proceed with the boil, fermentation, and bottling.
Recipe for 5 US gallons
Northern California is widely recognized as the birthplace of the California Common beer, a style preserved by Anchor Brewing in San Francisco with its flagship Anchor Steam lager. I named this recipe for the local surf culture in Santa Cruz — Steamer Lane is renowned for its regular powerful waves. Uncommon Brewers, a local organic brewery, has a tasty take on this style called Steamers Lane, flavored with lavender.
This refreshing lager hits the spot after a hard day of work or a full day of outdoor fun in the sun. It is a rich amber malty brew with a citrus balsam accent and a lively carbonation level. The key to making this beer right is the yeast. The California Lager yeast ferments beautifully at 60°F (16°C) while retaining crisp, quaffable lager characteristics. It’s an easy-to-brew lager for those who do not have access to a winter cellar or refrigerated fermenting space.
Original Gravity: 1.048
Final Gravity: 1.010–1.014
Total AAUs: 24
Total IBUs: 30
ABV: 4.5%
Mix the grains with at least 2 quarts of water, or fill a grain bag and place it in your brew pot filled with water. Gently heat to 150°F (66°C), and steep for 20 to 30 minutes.
Strain all the liquid from the grains. Add enough water to the wort to fill the brew kettle; the total volume should be 5.25 to 5.5 gallons (adjust for your brewing system). Heat to just before boiling, add the extract and corn sugar, and dissolve completely.
Bring to a boil, and add 0.5 ounce of Perle hops. Boil for 45 minutes. Add the Irish moss and Ivanhoe hops, and boil for 10 minutes. Add the remaining 0.5 ounce of Perle hops, and boil for 5 minutes. At the very end of the boil, add the Cascade hops, stir well, and turn the heat off.
Cool to 60 to 65°F (16–18 °C). Transfer to a sanitized fermenter, and aerate well.
Add the yeast, then ferment for 10 to 14 days, keeping the temperature between 55 and 65°F (13 and 18°C). Rack to a secondary fermenter after 5 to 7 days if desired. Prime the beer, and bottle when fermentation is complete. Allow to condition for 14 to 21 days.
Omit the malt extract. Add:
Instead of steeping, do a full mash as follows:
Heat 3.1 gallons of water to 170°F (77°C). Add all the grains, and mix well. Allow to rest for a few minutes, then adjust the temperature to 149 to 151°F (65–66°C) if needed. Hold this temperature for 45 to 60 minutes, or until starch conversion is complete. If possible, just before lautering, heat the mash to 165°F (74°C). Sparge with 4 gallons of water at 168°F (76°C). Transfer the wort to the brew kettle, then proceed with the boil, fermentation, and bottling.
Recipe for 5 US gallons
This simple lager is similar to the popular Mexican dark beer Negra Modelo. It is mellow, smooth, and slightly sweet with a crisp lager finish. It goes great with Mexican food, especially spicy tacos. This is a lager, so if you do not have a cool fermenting area such as a basement in the winter, I recommend using a California Common lager yeast instead of the Mexican lager yeast to prevent excess off-flavors (such as banana and fruit) commonly produced by most lager yeasts at higher temperatures.
Original Gravity: 1.058
Final Gravity: 1.012–1.016
Total AAUs: 8
Total IBUs: 26
ABV: 5.5%
Mix all the grains, and immerse in at least 5 quarts of water. Gently heat to 150°F (66°C), and steep for 15 to 20 minutes. Strain all the liquid from the grains. Add enough water to fill the brew kettle; the total liquid collected should be 5.25 gallons. Heat to just before boiling, add the extract and corn sugar, and dissolve completely.
Bring to a boil, add the German Hersbrucker hops, and boil for 40 minutes. Add the Hallertaur Tradition hops and the Irish moss; boil for 20 minutes, stir well, and turn the heat off.
Cool to 60 to 65°F (16–18°C). Transfer to a sanitized fermenter and aerate well.
Add the yeast when cool, and aerate really well — lagers require higher oxygen levels than ales of the same strength to ensure a healthy ferment. Ferment for 10 to 14 days. The best fermenting temperature is 50 to 60°F (10–16°C). Rack to a secondary fermenter after 5 to 7 days if desired. A 3-week fermentation is recommended for this beer, but it may need longer to fully clear. Prime the beer, and bottle when fermentation is complete. Allow to condition for 12 to 21 days.
Omit the malt extract. Add:
Instead of steeping, do a full mash as follows:
Heat 3.5 gallons of water to 170°F (77°C). Add all the grains, and mix well. Allow to rest for a few minutes, then adjust the temperature to 149 to 151°F (65–66°C) if needed. Hold this temperature for 45 to 60 minutes, or until starch conversion is complete. If possible, just before lautering, heat the mash to 165°F (74°C). Sparge with 3.75 gallons of water at 168°F (76°C). Transfer the wort to the brew kettle, then proceed with the boil, fermentation, and bottling.
Tips for greatness: Keeping the temperatures within the recommended range will really make a difference in the quality of this beer. The final beer will improve further with a cold aging stage, a process called lagering. Read more about maintaining lager fermentation temperatures in chapter 4.
Recipe for 5 US gallons
Oktoberfest was one of those beers that got me excited about brewing when I first tasted it. When properly aged, this is a real treat that evokes all the best things of autumn: the fall harvest; warm fires; rich fall dishes such as apple pie, sausages, and hearty stew. It is a smooth, malty beer with a mellow dose of refined German hops that gives the beer a subtle spicy aroma.
This beer needs to ferment cold, so you will need room in a refrigerator or a cold cellar. If you do not have access to a temperature-controlled fermenting environment, there are a few options. You can use California Common yeast to ferment it instead of traditional lager yeast, or you can place the fermenter in an ice-water bath. If you fill plastic bottles with water, freeze them, and float them in the bath, then change them each day, it is possible to achieve the required fermenting temperatures, as long as you are diligent.
Original Gravity: 1.052
Final Gravity: 1.012–1.014
Total AAUs: 13.5
Total IBUs: 22
ABV: 5.1%
Mix all the grains, and immerse in at least 5 quarts of water. Gently heat to 150°F (66°C), and steep for 20 to 30 minutes. Strain all the liquid from the grains. Add enough water to fill the brew kettle; the total liquid collected should be 5.25 gallons. Heat to just before boiling, add the extract, and dissolve completely.
Bring to a boil, add the Hallertaur Tradition hops, and boil for 40 minutes. Add the Opal hops and Irish moss, then boil for 19 minutes. Add the Spalt Select hops, boil for 1 minute, stir well, and turn the heat off.
Cool to 60 to 65°F (16–18°C). Transfer to a sanitized fermenter, and aerate well.
Add the yeast when cool, and aerate really well — lagers require higher oxygen levels than ales of the same strength to ensure a healthy ferment. Once fermentation activity starts, slowly drop the temperature by about 8°F (4°C) per day so that it reaches 44°F (7°C) in 2 days. Ferment at this temperature for 14 to 28 days. Racking to a secondary fermenter after 7 to 10 days is recommended. A 3-week fermentation is recommended for this beer, but it may need up to a week longer to fully clear. Prime the beer, and bottle when fermentation is complete. Allow to condition for 12 to 21 days.
Omit the malt extract. Add:
Instead of steeping, do a full mash as follows:
Heat 3.8 gallons of water to 172°F (78°C). Add all the grains, and mix well. Allow to rest for a few minutes, then adjust the temperature to 151 to 153°F (66–67°C) if needed. Hold this temperature for 45 to 60 minutes, or until starch conversion is complete. If possible, just before lautering, heat the mash to 165°F (74°C). Sparge with 3.5 gallons of water at 168°F (76°C). Transfer the wort to the brew kettle, then proceed with the boil, fermentation, and bottling.
Tips for greatness: Keeping the temperatures within the recommended range will really make a difference in the quality of this beer. Additionally, the final beer will improve further with lagering. Read more about maintaining lager fermentation temperatures in chapter 4.
Recipe for 5 US gallons
This is a tart, refreshing wheat beer in the clean American style, perfect for a hot summer day and a wonderful complement to grilled veggies, chicken, or fish. Unlike a German-style wheat beer, which typically exhibits clove and banana, this beer has a refreshing flavor with hints of citrus and apricot. The light body and clean flavor make it ideal for adding fruit or spices (see Variation).
Extract recipes for wheat beers typically call for wheat malt extract. Because wheat extract is not available in organic form, this is a partial-mash recipe calling for more precise temperature control than some of the other recipes in this chapter. Although you could certainly tackle this recipe for your very first brew, you might have better results if you brew a few simpler recipes before taking on the added detail of doing a mini mash brew. This beer really depends on the yeast to achieve the desired hefeweizen characteristics. If you substitute a different yeast, the flavor profile will not quite match what is described here.
Original Gravity: 1.050
Final Gravity: 1.010–1.014
Total AAUs: 9.5
Total IBUs: 25
ABV: 4.6%
Mix the grains, and immerse in at least 2.5 to 3 gallons of water. Gently heat to 150°F (66°C), and steep for 30 to 45 minutes. Try to keep the temperature constant, and stir occasionally. Strain all the liquid from the grains. If steeped in less than 3 gallons of water, rinse the grains with an additional 0.5 to 1 gallon of hot water (170°F [77°C]), and collect all the liquid. Add enough water to fill the brew kettle; the total liquid should be 5.25 gallons. Heat to just before boiling, add the extract, and dissolve completely.
Bring to a boil, add the Motueka hops, and boil for 40 minutes. Add the Saphir hops, boil for 20 minutes, stir well, and turn the heat off.
Cool to 70 to 75°F (21–24°C). Transfer to a sanitized fermenter, and aerate well.
Add the yeast when cool, and aerate well. Ferment for 12 to 21 days. The best fermenting temperature is 65 to 72°F (18–22°C). Rack to a secondary fermenter after 5 to 7 days if desired. Prime the beer, and bottle when fermentation is complete. Allow to condition for 12 to 21 days.
Omit the malt extract. Add:
Instead of steeping, do a full mash as follows:
Heat 3.5 gallons of water to 170°F (77°C). Add all the grains, and mix well. Allow to rest for a few minutes, then adjust the temperature to 149 to 151°F (65–66°C) if needed. Hold this temperature for 45 to 60 minutes, or until starch conversion is complete. If possible, just before lautering, heat the mash to 165°F (74°C). Sparge with 3.75 gallons of water at 168°F (76°C). Transfer the wort to the brew kettle, then proceed with the boil, fermentation, and bottling.
Tips for greatness: The white wheat malt in this brew becomes quite sticky in the mashing process, making it difficult to filter all the liquid out. Sparging the grains with hot water will aid in the extraction of more fermentable sugars (see Lautering, or How to Sparge). If brewing with a grain bag, set the bag of grains in a colander over a pot after removing from the steeping liquid. Allow the grains to drain for an additional 30 to 45 minutes, and add the extra liquid collected to the wort as it boils.
Apricots complement the flavors of this hefeweizen very well, and the fruit adds a refreshing tartness that really quenches your thirst on a hot summer day. It goes great with barbecued pork ribs, summer salads, or fruit desserts. Fresh apricots really make this beer. If you add apricots or other fruit to this beer, use slightly less water when you brew it so there is room in the fermenter for the fruit.
To infuse the most fruit flavor, it is best to add the fruit during secondary fermentation. By waiting for the most vigorous part of the fermentation to pass, more of the aromas and flavors of the fruit will remain in the beer instead of being driven off by the rapid off-gassing that occurs during primary fermentation. The best time to add the fruit is after the foam has almost completely disappeared from the top of the beer, and the bubbling through the airlock or blowoff tube has slowed to a crawl. Five to 7 days is usually right.
Use at least 2 pounds and up to 6 pounds of fruit for this recipe. The more fruit you add, the more intense the flavor. More fruit will also add alcohol to the beer, though, so don’t overdo it, because a strong alcohol flavor could overwhelm the delicate fresh fruit flavors. See Adding Fruit to Beers for directions.
Recipe for 5 US gallons
This beer contains a riotous mix of flavors that work surprisingly well together: the saison style that evolved in Wallonia, Belgium, with the added spice of the taco houses that abound in the area I live in, plus a dash of pulque-fermented agave. The jalapeños lend an earthy, fresh-cut pepper flavor that tingles the mouth without being overpowering. The agave gives a distinct cactus dryness, and the citrus nose of the hops adds a nice counterpart.
The saison beer style was truly the homebrew of farmers in their small artisanal breweries, made as a quaffing beer for thirsty farmworkers. Although most beer styles have a distinct profile, saisons vary quite a bit in recipe. Some have added spice, and the hops and malts used vary widely from recipe to recipe, yet the saison style as a whole offers a distinctive complexity. The saison yeast is very important to this particular beer, as it contributes the unique spicy characteristics, fruit undertones, and hint of acidic sourness that define the style.
Original Gravity: 1.076
Final Gravity: 1.018–1.021
Total AAUs: 24.5
Total IBUs: 27
ABV: 7.1%
Mix all the grains, and immerse in at least 2.5 to 3 gallons of water. Gently heat to 150°F (66°C), and steep for 30 to 45 minutes. Keep the temperature constant, and stir occasionally.
Strain all the liquid from the grains. If steeped in less than 2.5 gallons of water, rinse the grains with an additional 0.5 to 1 gallon of hot water (170°F [77°C]), and collect all the liquid. Add enough water to fill the brew kettle; the total liquid collected should be 5.25 gallons. Heat to just before boiling, add the extract and agave syrup, and dissolve completely.
Bring to a boil, add the Summit hops, and boil for 45 minutes. Add the 0.4 oz. Nelson Sauvin hops, and boil for 10 minutes. Add another 0.4 oz. Nelson Sauvin hops and the jalapeños (adjust to your liking — caution advised!), and boil for 5 minutes. Add the last of the Nelson Sauvin hops, stir well, and turn the heat off.
Cool to 70 to 75°F (21–24°C). Transfer to a sanitized fermenter, and aerate well.
Add the yeast when cool, and aerate well. Ferment for 14 to 30 days. The best fermenting temperature is 75 to 85°F (24–29°C), as the saison yeast really likes a warmer fermentation temperature. Rack to a secondary fermenter after 5 to 7 days if desired. Prime the beer, and bottle when fermentation is complete. Allow to condition for 12 to 21 days.
Tips for greatness: Maintain a warmer fermentation for this beer. Saison yeast starts out quite vigorous but tapers off quickly, and if the temperature is too low, you may wind up with an incomplete fermentation. Try not to go overboard on the jalapeños: Use more if the peppers are small, or if you like a lot of heat. Use fewer to keep the heat down or if they are large. Taste a small bit of the pepper to gauge the hotness of the pepper, and adjust accordingly. The trick is to add enough jalapeño to be noticeable but not so much that it overpowers the subtle pepper flavors imparted by the yeast.
Early summer is a great time to brew this beer so that it will be at its peak goodness in the fall, perfect to enjoy with fall harvest vegetable dishes, such as warm squash soup, roasted heirloom tomatoes, or corn on the cob. This beer improves with some aging, so set those bottles in a dark pantry or closet that stays between 60 and 70°F (16 and 21°C), and let them age for 2 to 6 months.
Omit the malt extract. Add:
Instead of steeping, do a full mash as follows:
Heat 4.5 gallons of water to 170°F (77°C). Add all the grains, and mix well. Allow to rest for a few minutes, then adjust the temperature to 148 to 150°F (64.5–65.5°C) if needed. Hold this temperature for 45 to 60 minutes, or until starch conversion is complete. If possible, just before lautering, heat the mash to 165°F (74°C). Sparge with 3.25 gallons of water at 168°F (76°C). Transfer the wort to the brew kettle, then proceed with the boil, fermentation, and bottling.