Quick Recipes and Easy

Recipes for Making Your Own Homebrew Beer

Homemade or home-brewed beer can be a rewarding experience with the right tools and the right recipe. A search of the Internet will bring up everything from recipes for Moose Milk Stout to Lawnmower Special. Here is a collection of homebrew beers from around the world.


(This beer recipe is from the Simple Homebrew site.)


6 lb Munton Fison DME

¼ lb Black Patent malt

½ lb Roasted Barley

¼ lb British Chocolate malt

½ lb British crystal malt 60° L

½ lb Lactose

1 oz Challenger hops

5 oz priming sugar

1084 Irish Ale yeast

Preparation method:

” Steep specialty grains for 20 minutes in 2-3 gallons of water.

” Remove grains and bring to boil.

” Add DME, lactose and hops. Stir well.

” Boil 60 minutes.

” After 60 min. boil, chill wort to 70° and pitch yeast.

” Ferment 5 days in primary.

” Rack to secondary for another 5 days.

” Prime and bottle.

” Store at room temperature for 14 days.

” Serve at 55°


(Here’s an English Bitter, found on the Beer Smith site.)

General Information:

Type: Extract

Batch Size: 5.00 gal

Boil Size: 3.50 gal Asst Brewer:

Boil Time: 60 min

Equipment: CCHBS partial boil instructions

Taste Rating (out of 50): 35.0


” 1 lbs Extra Light Dry Extract (3.0 SRM)

” 3 lbs Pale Liquid Extract (8.0 SRM)

” 8.0 oz British Crystal 77L (77.0 SRM)

” 4.0 oz Caramel/Crystal Malt -120L (120.0 SRM)

” 1.00 oz Challenger [8.00%] (60 min)

” 0.70 oz Goldings, East Kent [5.00%] (10 min) (Aroma Hop-Steep)

” 1 Package London Ale (W yeast Labs #1028)

Notes (Carbonation):

Carbonation Type: Corn Sugar

Volumes of CO2: 1.8

Pressure/Weight: 2.2 oz

Keg/Bottling Temperature: 60.0 F

Age for: 28.0 days

Storage Temperature: 52.0 F


Here’s a homemade light American lager from the prolific BeerSmith site.

General Information:

Type: All Grain

Batch Size: 5.28 gal

Boil Size: 6.05 gal Asst Brewer:

Boil Time: 60 min

Taste Rating (out of 50): 35.0


” 5.29 lb Lager Malt (2.0 SRM)

” 1.72 lb Corn, Flaked (1.3 SRM)

” 0.49 oz Crystal [3.10%] (60 min)

” 0.49 oz Crystal [3.10%] (20 min)

” 0.49 oz Crystal [3.10%] (10 min)

” 0.25 tsp Irish Moss (Boil 10.0 min)

” 1 Package Pilsner Urqell (Wyeast Labs #2001) [Starter 125 ml] [Cultured]

Notes (Mash & Carbonation):

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 7.01 lb

Sparge Water: 4.70 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

Tun Temperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

Mash In Add 8.76 qt of water at 161.5 F 150.1 F 110 min

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation Type: Corn Sugar

Volumes of CO2: 2.4

Pressure/Weight: 4.0 oz

Keg/Bottling Temperature: 60.1 F

Age for: 28.0 days


(Here’s a homemade “clone” beer recipe replicating a Chinese lager: Tsing Tao. For an extensive list of clone beers, check the AngelFire site.)

Yield: 5 gallons


” 6 3/4 lb. American 6 row

” 1lb. Rice Hulls

” 1 1/2 Lb. Rice

” 1/2 Lb. Crystal 10L

” 1 Lb. Rice syrup

” 1/3 oz. (9 grams)Tettnanger

” 3/4 oz. (21 grams) Saaz

” 1/4 oz. Saaz

” 1 tsp. Irish Moss

” Wyeast Pilsen Lager yeast

” 3/4 cup Corn Sugar


Grind rice and cook until soft (about 20 minutes). Mash all grains together including the hulls and rice cook for 30 minutes at 122F. Raise heat to 150F for 60 minutes. Sparge and accumulate 1 1/5 gallons of wort. Bring to a boil and remove from heat. Add the rice syrup, Tettnanger and 1/5 oz. of Saaz. Add water to make 2 1/2 gallons. Boil for 50 minutes. Add the rest of the Saaz and the Irish Moss. Boil for ten more minutes. Cool. Add water to make 5 gallons. Add yeast.


” Primary 7 days

” Secondary: 1 week

” O.G.- 1.048

” F.G.- 1.010

” Alcohol – 4 1/2%

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