homebrewing

Are you ready for summer?  Wheat beers are a great thirst quencher during the hot summer months. Throw in some passion fruit and mangos, and you will be sure to have a nice, refreshing summer treat! This recipe is featured in 'Brewing with Fruit: Wheat Beer & Beyond' by Dave Mentus in the May/June 2010 issue of Zymurgy.

Passionfruit-Mango Wildfire Wheat

4.5 lb (2 kg) Wheat malt

3.5 lb (1.6 kg) Two-Row malt

1.0 lb (450 g) Flaked wheat or unmalted wheat

0.5 lb (225 g) Munich malt

0.5 lb (225 g) Rice hulls

0.5 oz (14 g) Northern Brewer whole hops, 8% a.a. (60 min)

0.5 oz (14 g) Mt. Hood whole hops, 3.2% a.a. (40 min)

0.5 oz (14 g) Cascade whole hops, 6% a.a. (5 min)

American Ale yeast

pint (475 ml) Passionfruit puree

(950 ml) Mango puree

Mash for 60 minutes at 151 °F (66 °C). Ferment at 68 °F (20 °C) for two weeks, then cool and remove from yeast. Add puree of passionfruit and mango to the beer and age two weeks. Shake occasionally, then let it settle cold. Remove the beer from above the settled puree and carbonate to serve.

This is an all-grain recipe designed for advanced homebrewers. It's based on Avery Brewing Co's Maharaja.

Imperial IPA (For Advanced Homebrewers) Recipe

2-row malt

Victory malt

crystal 120L malt

hops

Simcoe hops 10 minutes

Simcoe hops - dry hop

Centennial hops - dry hop

Chinook hops - dry hop

yeast

Mash-in the 16.5 pounds of grain to 150°F using 5 gallons of water at about 161°F (1.2 quarts of water per pound). Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash.

Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 5.25 gallons of sparge water to about 185°F.

After mashing for 60 minutes, mash-out and sparge. You should have 7 to 7.5 gallons in the kettle. Allow the wort to come to a boil and add 1.25 ounces Columbus hops.

After boiling a total of 30 minutes, add 1.25 ounces Centennial hops.

After boiling a total of 50 minutes, add 2 ounces Simcoe hops and 2 ounces Centennial hops.

After boiling a total of 60 minutes, remove from heat and chill using a wort chiller. Transfer to a carboy and take a gravity reading

Oxygenate thoroughly and ferment at 65° to 68° for 7 to 14 days until complete. Transfer to secondary carboy and dry hop with 4 ounces of Simcoe, 2 ounces of Centennial and 2 ounces of Chinook for 7 days.

Bottle or keg for a medium level of carbonation. Drink fresh for best results.

[Photographs: Sarah Postma] This extract recipe provides the basic building blocks of a tasty American Pale Ale. The 6-row pale malt provides a nice grainy character and the crystal provides some caramel sweetness and smooths out the mouthfeel. The hop...

American Pale Ale (For Beginners) Recipe

dry light malt extract

Crystal 20L malt, crushed

American 6-row malt, crushed

Centennial hops—60 minutes

Cascade hops—15 minutes

Centennial hops—15 minutes

Cascade hops

Centennial hops

11.5 gram package Safale US-05

Tie the American 6-row malt and Crystal 20L malt in a mesh hop-bag. Heat 1 gallon of water in a large pot to 160°F and remove from heat. Add malt and let steep for 20 minutes.

Raise temperature slowly to 170°F. Make sure mesh bag isn’t sitting directly on the bottom of the pot. Remove the grain bag and add water to make 3 gallons total.

Bring the wort to a vigorous boil. As water is heating, slowly add malt extract, stirring constantly until completely dissolved.  When boil begins, add 1/2 ounce Centennial hops in mesh bag.

After 45 minutes of boiling has passed, add 1 ounce Cascade and 1 ounce Centennial in mesh bag.

After total of 60 minutes of boil remove from heat, add 1 ounce Cascade and 1/2 ounce Centennial in mesh bag and cover. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.

Cool wort by placing pot in ice bath until it is below 85°F.  Transfer to sanitized fermentor (either a carboy or a fermentation bucket). Top off to 5 gallons using refrigerated water.

Sanitize outside of yeast package, fermentation stopper and airlock. Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously.  Ferment in dark place, keeping ambient temperature consistent, preferably between 62-66°F.

Bottle after two to three weeks. (Here's how!)

Jared Veldheer, offensive tackle for the Arizona Cardinals, has been homebrewing for 5 or 6 years now. In 2016, Veldheer entered the AHA's National Homebrew Competition and took home first place in the San Diego First Round with this American Pale Ale homebrew recipe. You can learn more about how Veldheer juggles homebrewing with a professional football career in the recent interview NFL Player Tackles the World's Largest Homebrew Competition.

Jared&#8217;S Galaxy Pale Ale

lbs (5 kg) 2-row Pale Malt

lb (0.45 kg) Vienna Malt

lb (0.45 kg) White Wheat Malt

oz (84 g) Galaxy pellet hops, 14% a.a. (Whirpool)

oz (84 g) Galaxy pellet hops, 14% a.a. (dry hop for 11 days)

oz (56 g) Galaxy pellet hops, 14% a.a. (dry hop

California Ale yeast (WLP001)

Jared&#8217;s Galaxy Pale Ale

Primary fermentation for 7 days between 65 – 68° F (18-20° C).

Dry hop in primary after 7 days with 3 oz. (84 g) Galaxy pellet hops, 14% a.a.

Dry hop cold at 18 days with 2 oz (56 g) Galaxy pellet hops, 14% a.a.

This recipe by Rick Debar of the Barrel House Brewing Company and Ray Snyder of the Bloatarian Brewing League is from the May/June 2008 issue of Zymurgy magazine. Bosmo’s Imperial Cream Ale was developed as a joint project between the homebrewers and the professional brewers of Greater Cincinnati.  The name is in honor of the Bloatarian Brewing League’s iconic mascot, Bosmo; but the style is a tribute to the long history of excellent relationships between the homebrewing community and the professional brewers of the area.   Cream ale was chosen as the base style, because it was popularized in Cincinnati.  Some people think ale brewers created cream ale to compete with the new lager beers in the latter part of the 19th century.  Others believe the German brewmasters in America simply applied their experience with German ales to create cream ale.  Either way we’re sure you will enjoy it!

Bosmo’s Imperial Cream Ale

9.75 lb (4.42 kg) 2-Row Brewers Malt

1.25 lb (0.57 kg) Flaked Maize

0.6 lb (0.27 kg) Briess Cara-Pils Malt

1.25 lb (0.57 kg) Corn Sugar (Add

0.75 oz (21.26 g) Hallertau Mittelfruh Hop Pellets, 4.5% alpha acid (45 min.)

0.9 oz (25.51 g) Willamette Hop Pellets, 5.5% alpha acid (45 min.)

1.1 oz (31.18 g) Hallertau Mittelfruh Hop Pellets, 4.5% alpha acid (5 min.)

White Labs WLP001 California Ale Yeast

Use a step mash with time +15-minute steps starting at 121°F (49°C) for 30 minutes, 145°F (63°C) for 45 minutes, and 158°F (70°C) for 60 minutes.  Mash out at 168°F (76°C) and sparge with 166°F (74°C).  Collect enough wort (about 6.12 gallons or 23.17 liters) to end up with 5 gallons (19 liters) after a 90-minute boil, chill to 68°F (20°C), rack to fermenter, pitch yeast and aerate well. Pitch two packages of yeast or a half-gallon starter.  Ferment at 61-62°F (16-17°C) for 4 to 5 days, then rack to secondary fermenter and cellar for three to four weeks at 45-50°F (7-10°C).  When ready, bottle and condition for a minimum of two weeks.

White Belgian beers, more commonly known as wits or witbiers, were once an endangered style due to the Reinheitsgebot (German Beer Purity Law), but were thankfully saved from extinction. This Hoegaarden White clone recipe will be very light in color, slightly cloudy and utterly refreshing!

Hoegaarden White Clone

4.5 lbs (2 kg) Belgian Two-row Pilsner Malt

4.5 lbs (2 kg) Flaked Unmalted Wheat

0.2 oz (5.5 g) American Nugget Whole Hops 12% AA (75 min)

0.25 oz (7 g) Czech Saaz Whole Hops 4%AA (15 min)

0.25 oz (7 g) Styrian Goldings 5% AA (15 min)

0.25 tbs Irish Moss (15min)

0.25 oz (7 g) Dried ground curacao orange peel (5 min)

sugar corn sugar

Wyeast 3944 Belgian Witbier yeast is recommended.

Step infusion mash: add 9 quarts (8.6L) of 130°F (54.5°C) water to the grains. Stir, stabilize and hold the temperature at 122°F (50°C) for 30 minutes. Add 4.5 quarts (4.3L) boiling water. Add heat to bring temperature up to 150°F (65.5°C). Hold for 60 minutes.  After conversion, raise temperature to 167°F (65°C) lauter and sparge with 4.5 gallons (17L) of 170°F (77°C) water. Collect about 6 gallons (23L) of runoff for the wort. Add bittering hops and bring to boil. Boil time is 75 minutes.

Ferment around  68°F (19°C) for four to six days. Transfer to secondary fermentor and add 0.5 oz (14g) crushed coriander seed. Age for two weeks. Condition above 60°F (15.5°C) until carbonated and clearer.

This semi-sweet traditional mead recipe comes courtesy of Scott Kurtz (Saint Louis, Mo., STL Brewminati, St. Louis Brews, St. Louis Area Homebrewers Guild, Route 66 Outlanders). Kurt shares: 'I decided to use the Almost Mesquite Honey from Trader Joe’s on a whim years ago. It became a favorite of a woman very special to me and has been my most successful mead to date, with multiple awards'  Best in show, Mead/Cider, 8 Seconds of Froth 2019 Gold medal, Mead Category, Hammerdown Brew Cup 2019 Gold medal, Traditional Mead, Hoppy Halloween 2019 Gold medal, Mead Category, Bluff City Brewers Annual Homebrew Competition 1st place, Traditional Mead, National Homebrew Competition First Round 2017 

Desert Gold Mead

HONEY

lb. (5.44 kg) mesquite honey

YEAST

Fermentis SafAle S-04

ADDITIONAL ITEMS

Fermaid K

diammonium phosphate (DAP)

Go-Ferm

potassium sorbate and metabisulfite

bentonite

French oak

Rehydrate S-04 in 12.5 g Go-Ferm. Dissolve honey in water and ferment at 65°F (18°C). Degas once a day for one week.  Add 2.4 g Fermaid K and 4.5 g DAP on days 1, 2, and 3. Add 2.3 g Fermaid K and 4.5g DAP at 1/3 sugar break (1/3 of available sugars have been consumed) or on day 7. Slowly add 4 tsp. (20 mL) bentonite on day 3.  Add sulfite and sorbate when gravity reaches 1.020 and cold crash. Transfer to keg and add acid blend to taste. Age until clear on 1/4 oz. (7 g) French oak. Carbonation optional.

Battre L'oie Saison is one of three Big Brew 2017 official homebrew 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 extract version of this homebrew recipe.  The following is an excerpt from John Palmer's newly updated book How to Brew:   'The overall character of the beer is a dry, grainy malt character, firm bitterness and mineral structure, with lots of aromatics coming from the yeast. Saison is a good base for adding spices or fruit, but these are variations on the style; normally these flavors and aromas come from the saison yeast.'

Battre L’oie Saison (All-Grain)

Fermentables

6.6 lb. (3 kg) Pilsner malt

1.1 lb. (0.5 kg) Vienna malt

1.1 lb. (0.5 kg) wheat malt

Hops

*Suggested Aramis hop substitutions: Willamette, Challenger

**Suggested Barbe Rouge hop substitutions: Amarillo, Citra, Centennial

Yeast

Belgian saison yeast with sufficient yeast starter (200 billion cells)

Misc.

Recommended water profile, PPM (optional):

Ca: 75–125

Mg: 10

Total alkalinity: 0–50

SO4: 100–150

Cl: 100–150

RA: −100–0

Mash grains at 153° F (67° C) for 60 minutes.

Mash out at 168° F (76° C), with pre-boil wort volume of 7 gal. (26.5 L).

Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil.

Chill wort to 62° F (17° C) and pitch yeast.

Ferment in primary at 62° F (17° C) until fermentation slows significantly (7–9 days).

Rack to secondary fermenter and age for 10–14 days at 65° F (18° C).

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

Join the AHA in June and receive free Galaxy hops! Learn more  Mark Pasquinelli shares the following about his beer recipe Mad About Saison:  My first stop [on my saison journey] was the world of Funky Town. I killed two birds with one stone on this recipe, getting out of the same-old-yeast rut and brewing something more sessionable than my usual 7.5% ABV saisons. I used a yeast blend made by Michael Tonsmeire, aka the Mad Fermentationist, that's distributed through Bootleg Biology.  Tonsmeire mentioned that his yeast packs might swell during storage and not to be alarmed. His blend consists of saison yeast, wild Saccharomyces, Brettanomyces, and an opportunistic Lactobacillus culture. At low temperatures, his blend is clean, while traditional saison temperatures bring out flavors of citrus, pepper, and clove.   The blend's two pair well with fruity and tropical hops, so I did a hop stand and dry-hopped with Galaxy. As advertised, Galaxy's repertoire of citrus, passion fruit, and grass nicely complement Tonsmeire's yeast blend, mixing with its tart, crisp, citrus notes. The subsequent creation, Mad About Saison, was a big hit at two homebrew club meetings and became a personal after-dinner staple.

Mad About Saison

MALTS AND SUGARS

lb. (3.18 kg) Pilsner malt

lb. (907 g) light Munich malt, 10° L

lb. (454 g) wheat malt

0.5 lb. (340 g) table sugar (sucrose)

HOPS

0.50 oz. Magnum, 11.9% a.a. @ 60 min (22 IBU)

0.50 oz. Galaxy, 17.3% a.a. hop stand 20 min (8 IBU)

oz. Galaxy, 17.3% a.a. dry hop 5 days (0 IBU)

Mad Fermentationist Saison Blend (slurry from 2L starter)

Mash grains at 150° F (66° C) and rest for one hour. Sparge at 170° F (77° C). Boil 90 minutes. Chill to 68° F (20° C), pitch yeast, and hold for two days before ramping temperature to 85° F (30° C) until fermentation is complete. Dry hop five days in the primary at 68° F (20° C). Rack to secondary to clear for two days at 68° F (20° C). Keg at 3 volumes (6 g/L) CO2 or bottle with 5.75 oz. (163 g) corn sugar.

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)

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

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

Total alkalinity: 100–150

SO4: 50–100

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.

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. 

Top 17 homebrewing recipes from across the web

The most viewed homebrewing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Passionfruit-Mango Wildfire Wheat

Imperial IPA (For Advanced Homebrew...

American Pale Ale (For Beginners) R...

Jared’S Galaxy Pale Ale

Bosmo’s Imperial Cream Ale

Hoegaarden White Clone

Desert Gold Mead

Battre L’oie Saison (All-Grain)

Mad About Saison

Klang Freudenfest Oktoberfest (Extr...

Charlie’s Visionary Mild

Star Gazer Hazy Double IPA – ...

Alright Already Amber

Dark Inception Imperial Porter

Night Sky Black IPA

Beer Mile Kölsch

Southern Highlander Wee Heavy

Top 17 homebrewing recipes from across the web

The most viewed homebrewing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Passionfruit-Mango Wildfire Wheat

Imperial IPA (For Advanced Homebrew...

American Pale Ale (For Beginners) R...

Jared&#8217;S Galaxy Pale Ale

Bosmo’s Imperial Cream Ale

Hoegaarden White Clone

Desert Gold Mead

Battre L’oie Saison (All-Grain)

Mad About Saison

Klang Freudenfest Oktoberfest (Extr...

Charlie&#8217;s Visionary Mild

Star Gazer Hazy Double IPA &#8211; ...

Alright Already Amber

Dark Inception Imperial Porter

Night Sky Black IPA

Beer Mile Kölsch

Southern Highlander Wee Heavy

The most viewed homebrewing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Jared’S Galaxy Pale Ale

Charlie’s Visionary Mild

Star Gazer Hazy Double IPA – ...