beer recipe

This New England IPA recipe simplifies the hop schedule and uses a shorter mash and boil time to make brew day quick and easy.

Beercraftr'S Fifty-Fifty New England Ipa

lbs 7 oz Pale Malt

lbs 7 oz Malted Oats

minutes: 0.35 oz Amarillo

minutes: 0.35 oz Mosaic Hops

00 minutes: 0.40 oz Citra Hops

Dry Hop for 5 days: 1.25 oz Mosaic Hops

Dry Hop for 5 days: 0.40 oz Amarillo Hops

Dry Hop for 5 days: 0.40 oz Citra Hops

London Ale Yeast III Wyeast

BeerCraftr's Fifty-Fifty New England IPA

Klang Freudenfest Oktoberfest Lager is one of three Big Brew 2017 official recipes. To view all official recipes, or to find a Big Brew event near you, visit the Big Brew for National Homebrew Day webpage. You can also view the all-grain version of this homebrew recipe.  The following is an excerpt from John Palmer's newly updated book How to Brew:   'The original Oktoberfest celebrated the royal wedding of Crown Prince Ludwig I and Princess Therese in 1810, and they have been celebrating ever since (some beers are worth it). The hallmark of the Oktoberfest/Märzen style is a rich maltiness but high attenuation to make it less filling. If you plan to polka for 12 hours straight, then this is your beer.'

Klang Freudenfest Oktoberfest (Extract)

Fermentables

Wort A: 3.3 lb. (1.6 kg) Vienna light malt extract

Wort A: 1 lb. (0.5 kg) aromatic Munich 20° L malt, steeped

Wort A: 0.33 lb. (150 g) CaraVienne malt, steeped

Hops

Yeast

German lager yeast with sufficient yeast starter (465 billion cells)

Misc.

Recommended water profile, PPM (optional):

Ca: 75–125

Mg: 10

Total alkalinity: 100–150

SO4: 50–100

Cl: 100–150

RA: 0–50

Put 2 gal. (7.6 L) of water in the boil pot and heat to 160°F (71°C). While the water is heating, put the Wort A specialty grains (Munich and CaraVienne malts) into a grain bag and tie off the ends so the grains can’t escape.

Once the water has reached 150–170° F (66–77° C), immerse the grain bag in the water for 30 minutes. For more information on steeping specialty grains, visit Let’s Brew on the AHA website.

After 30 minutes, remove the grain bag and let it drip until it stops. Add the rest of Wort A (Vienna LME) to the water and stir until totally dissolved.

Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil. Add Wort B (3.5 lb Munich DME) at knockout (0 min) until totally dissolved.

Strain wort into sanitized fermentation vessel with 2–3 gal. (7.6–11.4 L) of pre-boiled, chilled water for a total volume of 5 gal. (18.9 L).

Chill wort and pitch yeast when temperature reaches 52° F (11° C), leaving it in primary fermentation for 14–20 days at 52° F (11° C).

Hold a diacetyl rest for three days at 57–59° F (14–15° C).

Gradually lower to 48° F (9° C) and hold for 8 days.

Gradually lower to 33° F (1° C) and hold another 16 days.

Keg at 2.5 volumes (5 g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.

From AHA founder and recipe creator Charlie Papazian: 'I recently formulated a new beer called Visionary Mild. Its a mild light brown ale brewed with a relatively new type of crystal malt made by Simpsons called Double Roasted Crystal (DRC) malt, 120°L. It's a crystalized caramel malt of a similar genre as Belgian maltster Castle Malting's Special B and U.S. maltster Briess's Roasted Caramel Malts. All of them add a degree of mildly sweet, dark caramel along with raisin, prune, and dried fruit-like complexity to beer. 'Also significant in the recipe is the traditional English brown malt, which lends an unusual toasted, but not sweet, dryness to beers. If you are formulating beers that tend to head in the direction of sweet and fruity, a bit of brown malt has a good counter-balancing effect on the overall impression of drinkability. 'Traditional English hops are used in order to not overshadow the malt character; in other words, I'm not trying to overpower this beer with American citrus and fruity hop character. I personally have access to home cultivated transplanted wild hops, which with late hopping lend a mild protein-like deliciousness to beer (umami). American Crystal hops or UK East Kent Goldings are also good options for dry hopping. Avoid some of the traditional English ale yeast strains that tend to create diacetyl; it will collide with the malt complexity in this beer. American Ale yeast is a cleaner and better option.'

Charlie&#8217;s Visionary Mild

6.5 lb. (3 kg) Maris Otter English 2-row malt

(340 g) Simpson's Double Roasted Crystal 120°L

(340 g) English brown malt

(28 g) UK Kent Golding hops, 6% a.a. @ 60 min

(35 g) wild hops @ whirlpool

0.25 tsp. (1 g) powdered Irish moss

American ale yeast (Charlie uses White Labs WLP862 Cry Havoc yeast)

A step infusion mash is employed to mash the grains. Add 8 quarts (7.6 L) of 140° F (60° C) water to the crushed grain, stir, stabilize, and hold the temperature at 132° F (56° C) for 30 minutes. Add 4 quarts (3.8 L) of boiling water, add heat to bring temperature up to 155° F (68° C), and hold for about 30 minutes. Raise temperature to 167° F (75° C), lauter, and sparge with 3.5 gallons (13.25 L) of 170° F (77° C) water. Collect about 5.5 gallons (21 L) of runoff. Add 60-minutes hops and bring to a full and vigorous boil.  The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-minute hops. After the boil is finished, add the whirlpool hops and allow to steep. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gallons (19 L) with additional cold water if necessary. Aerate the wort very well.  Pitch the yeast when temperature of wort is about 70° F (21°C). Ferment at about 70° F (21° C) for about one week or when fermentation shows signs of calm and stopping. Rack from your primary to a secondary and add the hop pellets for dry hopping. If you have the capability, “cellar” the beer at about 55° F (12.5° C) for about one week. Prime with sugar and bottle or keg when complete.

Thank you to Big Brew 2021 sponsors BSG Handcraft and Lallemand Brewing.  This hazy double IPA was formulated to showcase the tropical and juicy aromas from BSG Hops' Zamba™ blend and the minty and green-apple aroma notes from German Polaris hops. The grist is typical for the style, with a little boost from sucrose to increase wort gravity without adding non-fermentables or additional malt flavor. The hopping schedule and yeast strain are intended to set the stage for aroma retention and biotransformation while keeping hop bitterness in check.  Recipe creator Ashton Lewis says, 'The name is also a bit odd and was inspired by the recent Great Conjunction and the use of North Star Pils ™ malt and Polaris (a.k.a. the North Star) hops.' 

Star Gazer Hazy Double IPA &#8211; Big Brew 2021

MALTS & ADJUNCTS6.5 lb.

This recipe uses reverse osmosis (RO) water. Add 2 tsp. calcium chloride, ½ tsp. calcium sulfate (gypsum), and ¼ tsp. sodium chloride (non-iodized) to the mash water before mashing-in. Note that acidulated malt is included in the grist bill; mash pH following mashing-in should be about 5.4.

Mash the malts at 154°F (68°C) for 60 minutes. Start recirculating wort. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Heat to boiling and boil the wort 70 minutes, adding hops at the times indicated in the recipe. Adjust original gravity post-boil with RO water as required.

Chill the wort to 158°F (70°C), add third kettle hop addition, let steep for 10 minutes, and continue cooling wort to approximately 68˚F (20˚C). Pitch yeast, and ferment between 60 ˚F and 68˚F (15.5–20˚C) until complete.

Dry hops should be added on day 2 and day 4 of fermentation. If using hop bags for dry hopping, remove bags on day 7; if not, rack to secondary fermenter or keg equipped with spunding valve. Complete fermentation and any hop creep following dry hopping should be finished by about day 21.

Prime and bottle condition, or serve from keg if naturally conditioned during aging.

The following recipe appears in '2009 GABF Pro-Am Competition' by Amahl Turczyn from the January/February 2010 issue of  Zymurgy magazine. Join the American Homebrewers Association and enjoy access to all Zymurgy recipes.  Homebrewer Jim Yeager teamed up with O'Fallon Brewery for this 2009 Great American Beer Festival Pro-Am competition entry. Their amber ale collaboration 'Alright Already Amber' earned the silver medal!

Alright Already Amber

8.0 lb (3.63 kg) British pale two-row malt

0.5 lb (227 g) Belgian aromatic malt

0.5 lb (227 g) dextrin malt

0.5 lb (227 g) flaked barley

0.13 lb (59 g) roasted barley

0.25 lb (113 g) Special B malt

0.5 lb (227 g) 60° L crystal malt

1.0 oz (28 g) Centennial pellet hops, 10.5% a.a. (60 min)

1.0 oz (28 g) Amarillo Gold pellet hops, 9% a.a. (30 min)

1.0 oz (28 g) Cascade pellet hops, 5.75% a.a. (2 minutes)

1.0 oz (28 g) Amarillo Gold whole hops, 8.6% a.a. (dry hop)

White Labs WLP001 California Ale

Mash grains at 152° F (67° C) for 1 hour.

Thanks to our Big Brew Day 2022 sponsors Grainfather and Lallemand Brewing.  Dark Inception Imperial Porter was contributed by Marcus Baskerville of San Antonio’s Weathered Souls Brewing Co., and the leading force behind the Black Is Beautiful collaborative brewing project.    This recipe was inspired by 2013 AHA Homebrewer of the Year Annie Johnson. Seeing an African American woman win Homebrewer of the Year provided Marcus with a bright hope for his future in homebrewing and inspired his love of brewing big dark beers.   Dark Inception Imperial Porter is a thick-bodied, flavorful beer that features additions of raspberry, cacao, and vanilla, and is bursting with notes of toffee, caramel, coffee, chocolate, malt, liqueur, and fruit. It’s a perfect pairing with rich desserts or as a standalone finale for your evening.   If you are new to homebrewing, visit our How to Brew section for homebrewing tutorials and head to your local homebrew shop to pick up your gear and ingredients. 

Dark Inception Imperial Porter

If these specific malts/hops/yeasts aren’t

Malts

6.6 lb (3.0 kg) Briess CBW® Pale Ale LME

4.0 lb (1.8 kg) Briess CBW® Traditional Dark DME

0.5 lb (230 g) Simpsons DRC™ Double Roasted Crystal 105-120°L

0.5 lb (230 g) Weyermann® Munich Type 2 10°L

0.5 lb (230 g) Simpsons Chocolate Malt 400-500°L

0.13 lb (60 g) Simpsons Black Malt 550-700°L

0.13 lb (60 g) Weyermann® Chocolate Wheat Malt 375-450°L

oz (28 g) Cascade 6.0% AA @ 60 min (6 AAU)

½ oz (14 g) Cascade 6.0% AA @ 15 min (3 AAU)

Ingredients

lb (450 g) Maltodextrin

Liters Boiron Raspberry Puree

7.8 oz (221 g) Cacao Nibs

Madagascar Vanilla Beans

Tbsp Fermax Yeast Nutrient (optional if your yeast is fresh)

sachets of Lallemand LalBrew® BRY-97 West Coast Ale Yeast 11 grams

Bring 1 gallon (3.8L) of water to 175°F (80°C). Place grains in a strainer bag, and add to water, making sure that they are completely saturated. Steep grain for 30 minutes at approximately 165°F (74°C), stirring occasionally. Remove, rinse, and top off kettle to your normal boil volume.

Stir in the 4 lbs of DME, making sure that it is completely dissolved, then bring to a boil. Total boil time will be 60-90 minutes (depending on desired level of caramelization and desired OG). 30 minutes after reaching boil, add the 60-minute hop addition.

With 15 minutes of the boil remaining, turn off burner. Stir in the 6.6 lbs of LME, 1 lb Maltodextrin, and 1½ tsp Yeast Nutrient, ensuring that they are completely dissolved before turning burner back on. Once having reached boil again, add second hop addition and complete the final 15 minutes of boil.

Chill to 70°F (21°C). Transfer to fermenter, top off volume with water if necessary, and sprinkle yeast directly into wort.

Once you’ve pitched the yeast, you can create the vanilla bean tincture. Slice the two vanilla beans lengthwise, and place in a pint-sized canning jar. Add 1 cup (235 ml) of your preferred bourbon. Seal jar, set aside, and allow the beans to macerate (soak) for at least a week, shaking jar occasionally. The vanilla beans will be added to the fermenter 1 week before packaging (2 Tbsp of Pure Vanilla Extract can be substituted in place of the vanilla beans just before bottling or kegging).

Ferment at 64-72°F (18-22°C) for 14-21 days.

On 6th day of fermentation: Add 1½ tsp Yeast Nutrient, and 2 Liters of fruit puree to your fermenter. Gently swirl fermenter, if possible, to rouse yeast.

1 week before kegging or bottling: Pre-heat your oven to 300°F. Line a cookie sheet with foil or parchment paper and spread the cacao nibs out evenly in a single layer. Place sheet on middle rack and bake for 10-12 minutes until aroma is released from cacao. Remove, and allow to cool for a few minutes. Place vanilla beans and cacao nibs in muslin bag, add to fermenter, and infuse for 7 days before packaging (if using vanilla extract add it just before packaging).

Pierce Wiegard and David Pigue, staffers of Senator Dan Sullivan (R-AK), teamed up in the 2018 Capitol Hill Staff Homebrew Competition to create this Black IPA. This dry, hop-forward dark IPA took first place in its category and earned the best of show award. Learn more about the 2019 Capitol Hill Homebrew Competition.

Night Sky Black IPA

lb (5 kg) Maris Otter

lb (0.45 kg) Munich malt

lb (0.45 kg) rye malt

lb (0.45 kg) flaked barley

lb (0.45 kg) midnight wheat

oz (28 g) Summit pellet hops, 17.5% a.a (45 min)

oz (28 g) Columbus pellet hops, 14.5% a.a (10 min)

oz (28 g) Chinook pellet hops, 12.8% a.a (10 min)

oz (28 g) Simcoe pellet hops, 13.4% a.a (5 min)

oz (28 g) Columbus pellet hops, 14.5% a.a. (5 min)

oz (28 g) Denali pellet hops, 15.4% a.a. (5 min)

oz (28 g) Simcoe pellet hops, 13.4% a.a. (dry hop)

Wyeast North West Ale

Mash at 153° F (67° C) for 75 minutes. Perform 60 minute boil and follow hop addition. Flame out, cool, and pitch yest. Dry hop 7 days after primary fermentation.

Tim Wang of Carlsbad, CA, member of QUAFF, won a gold medal in Category 2: Pale European Beer in the 2024 National Homebrew Competition Final Round. Wang's Kölsch earned gold out of 153 entries.

Beer Mile Kölsch

MALTS & ADJUNCTS

8.75 lb. (3.97 kg) German Pilsner malt

(340 g) white wheat malt

(227 g) Munich malt 10°L

HOPS

(43 g) Hallertauer Mittelfrüh, 4% a.a @ 65 min

YEAST

L starter Wyeast 2565 Kölsch yeast

ADDITIONAL ITEMS

0.5 tsp Wyeast yeast nutrient @ 5 min left

mL White Labs Clarity Ferm at pitching

Single infusion mash at 149°F (65°C) for 60 min. Target 7.1 gallons (27 L) pre-boil volume. Boil 65 min (or however long to hit your target O.G. of 1.050). Add Whirlfoc and yeast nutrient with 5 min left. Ferment at 58°F (14°C) with a diacetyl rest at 64°F (18°C) on day 7. Clarify with gelatin (if desired) after fermentation is complete in either fermenter, brite tank, or keg. After packaging and carbonating (to approximately 2.5–2.6 vol. of CO2), run a beer mile with this Kölsch-style brew and watch the calories disappear!

In 2009, Drew Beechum, along with some of his fellow members of the Maltose Falcons, got together to compete amongst themselves to create 'something wild' in memory of a friend who experimented with home-smoked malts. Thirty Falcons took Beanie's malt and promised to make something interesting. Drew's recipe was fueled by Thanksgiving dessert with hopes of imitating the taste of a dark, nutty, caramel flavor with a hint of smoke. The Southern Highlander sees about 3 hours of boil time, making it rich and full-bodied. This wee heavy certainly mimics a pecan pie's brown sugar syrup with the dose of maple syrup during secondary fermentation. This recipe was originally featured in the March/April 2010 issue of Zymurgy.

Southern Highlander Wee Heavy

15.5 lb. (7.03 kg) Maris Otter malt

0.5 lb. (226 g) Weyermann CaraAroma®

0.5 lb. (226 g) double pecan-smoked malt

(13 g) Magnum pellets, 12.9% a.a. (90 min.)

Wyeast 1728 Scottish Ale Yeast

Mash for 60 minutes at 155°F (68°C). Take the first 2.5 quarts (2.4 liters) of runnings and boil vigorously to reduce volume to 3 cups (0.7 liter). The result should be thick and syrupy. Add the roasted barley to the mash after collecting the first runnings. You can also add 8 ounces (237 mL) of grade B maple syrup to the secondary for extra oomph.  No extract equivalent possible. You can do a mini-mash by substituting 10.9 lb. (4.9 kg) English pale LME or 8.7 lb. (3.9 kg) English pale DME for 14.5 lb. (6.6 kg) of the Maris Otter malt. Do a mini-mash with 1 lb. (453 g) Maris Otter and the remaining malts, sparge, add the malt extract, and proceed as indicated. Skip boiling the first runnings, but add 1 lb. (453 kg) crystal 40 and 0.25 lb. (113 g) crystal 120 to the recipe to simulate caramelization.

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Top Tags

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Night Sky Black IPA

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