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5 Most Popular Home Beer Recipes icon

5 Most Popular Home Beer Recipes

5 Most Popular Home Beer Recipes banner

Gone are the days when brewing beer at home meant using an often unimpressive can of

Malt extract and dry bread yeast. The results as you can imagine were uninspiring and not very desirable. Today with the sheer number of options available for the home brewing kits, hops, fresh malts and yeast cultures the potential for creativity is near limitless. The only downside is that with so many options to choose from it can sometimes become a little overwhelming to decide what kind of taste and feel you are going to for. To save you from the torture of indecision I have complied a list of the best and most popular home brew beer recipes.

 

1- Altbier (5 gallons, extract with grains)

Altbier

OG = 1.052, IBU = 30, FG=1.013, ABV = 5%

 

This home brew beer originates from the northern side of Germany. It is a very popular and attractive option for home brewing as it is the opposite of steam beer. You can brew it at home with your regular beer brewing supplies at low temperatures and cold condition it for a few weeks to get an amazing end result.  You can also experiment with the flavour by using different yeasts, if you are looking for a more sweeter taste then the WLP036 will help you do that or if you are into a beer that has a strong hop flavour then you can use the WLP029.

 

Ingredients

Ingredient

Amount

Caramunich malt

 

12 oz.

Chocolate malt

 

4 oz.

Black patent malt

4 oz.

Munich malt extract (liquid)

4 oz.

Pale malt extract (liquid)

 

2 lb.

Wheat malt extract (liquid)

 

1 lb.

Perle hops

1 oz.

Spalt hops

1 oz.

Irish moss

1 tsp

Yeast of your choice.

 

 

 

How to brew

 

  • Put the grains inside a grain bag and steep in water at 68 degree Celsius for 15 minutes.

 

  • Drain the water from the bag and get rid of the grains.

 

  • Boil the water once it reaches boiling point turn the heat off and mix the extracts in until you see them get dissolved.

 

  • Boil the water again and Perle bittering hops.

 

  • Wait for 45 minutes then add Spalt hops and Whirfloc tablet. Wait for another 55 minutes and add some more Spalt hops.

 

  • When the primary fermentation is done it is recommended to drop the temperature down to 31-40 Fahrenheit. You will need to cold condition it for 3-7 weeks.

 

2- Outback Amber Ale (5 gallons, extract with grains)

Outback Amber Ale

OG = 1.052, IBU = 39, FG = 1.013, ABV = 5%

 

These beers don’t have a strong hop aroma they have more of a malty profile. The great thing about this beer is that it balances the hops and compliments the malty flavor is a perfect way. If you are looking for bitterness in flavour you can do that with this beer by adding the hops early on in the home brewing process. If you want to accentuate the natural flavour and aroma of this beer, then kettle addition late in the process will help yu achieve that. Given that you have the right home brewing supplies there is a lot of room for creativity with this beer.

 

Ingredient

Amount

Cooper malt extract (light)

3.3 lb.

Amber malt extract (dry)

 

3 lb.

Crystal 40 oL

8 oz.

Crystal 135-165 oL

2 oz.

Chinook hops

 

0.5 lb.

Willamette hops

 

2 oz. (1 oz. +1 oz.)

Yeast (California Ale: WL001)

 

Irish moss

1 tsp

Priming sugar

¾  cup

 

 

How to brew

 

  • Put three gallons of water in a brew pot and heat it up to 66 degree Celsius.

 

  • Tie a muslin bag filled with steeping grains, tie it up and put it in the brewing pot. Steep the grains for about 20 minutes.

 

  • After removing the bag, mix the dry malt extracts and the liquid until they are fully dissolved.
  • Once the liquid starts to boil add Chinook hops. You will have to boil the mixture for about 60 minutes in total. After the first 30 minutes add Willamette Hops. At 45 minutes add Irish Moss and at 55 minutes add Willamette Hops again.

 

  • When the boiling time of 60 minutes is achieved turn off the heat. Next you will have to remove the hops, then use a wort chiller to cool down the pot quickly. When a temperature of minus 25 degrees is achieved you can add it to the fermenter.

 

  • Add another 5 gallons of water in the fermenter, mix it and add yeast. The beer will need to ferment for 2 weeks at minus 19 degree Celsius before it is ready for consumption.

 

3- High Sierra Pale Ale (5 gallons, extract with grains)

High Sierra Pale Ale

OG = 1.060, IBU = 51, FG = 1.014, ABV = 5.9%

 

This is a great beer to start your home brewing journey with. It does not require any special home brewing kits and is relatively simple to make. Simple does not equate to bad. It is still a formidable beer when it comes to taste and flavor. The key with this beer is the hops. It is the highlight of this beer. If you want a more bitter taste then you can add the high alpha variety of pellet hops. You can also experiment by using different hops to achieve different flavours.

 

 

Ingredient

Amount

light dry malt extract

6 lbs.

crystal malt (10 ºL)

1 lb.

crystal malt (40 ºL)

4 oz

Chinook hops (bittering)

1 oz.

Cascade hops (flavour)

1 oz.

CaCascade hops (aroma)

1 oz.

priming sugar

5 oz. (1 oz. +1 oz.)

brewers’ yeast

1 pkg.

steeping bag

1

hop bag (for flavour hops)

1

 

How to brew

 

Put 3 gallons of water in the brewing pot. Place a steeping bag with grains in the pot and heat it to a temperature of 68 degree Celsius. Allow it to steep for 30 minutes.

 

Drain the steeping bag and bring the liquid to a boil. Once it reaches boiling point turn off the heat and add the malt extract. Mix it well. Bring the mixture to a boil again and add the bittering hops.

 

Let it boil for 40-45 minutes then add the flavouring hops and let the mixture boil for another 15-20 minutes.

 

Fill your primary fermenter with 2.5 gallons of cold water and add the wort into it. When the fermentation is done, let the beer condition for 2 weeks. After that it will be ready for consumption.

 

4- American Wheat Beer (5 gallons, all-grain)

American Wheat Beer

OG = 1.051, IBU = 21, FG = 1.012, ABV = 5.1%

 

This is a medium to light beer which has evolved from the German Hefeweizen. It’s defining characteristics are its clarity and its dominant flavour of wheat.

 

Ingredient

Amount

wheat malt

5.8 lbs.

 row malt

4.6 lb.

rice hulls

8 oz

Cascade hops

1 oz.

 Yeast (American Hefeweizen)

 

 

How to brew

 

Mix crushed grains in 3.25 gallons of water at 72 degree Celsius.

 

For 60 minutes mash the grains at a temperature of 66 degree Celsius. The wort will need to be recirculated for 20 minutes and then it will need to be collected every five minutes.

 

Add heat sparged water at a temperature of 88 degree Celsius at the same rate the wort is being collected.

 

Then add cool water until the temperature reaches 77 degree Celsius and collect 20 liters of wort. Add about 2 liters of water.

 

Next boil the wort for about an hour and add hops to it as it begins to boil. Let it ferment at 21 degree Celsius before it is ready for consumption.

 

5- House of Homebrew Brown Ale

House of Homebrew Brown Ale

OG = 1.046, IBU = 29, FG = 1.010, ABV = 5%

 

This is a rather old school style of beer that is one of the earliest English ales known to us. The modern American version of this beer is well known for its strong flavour and aroma. It is great option for home brewing as it is easy to brew and has a great flavour profile as well.

 

Ingredient

Amount

Row pale ale malt

9.25 lbs.

Crystal malt (80 ºl)

8 oz.

CaraPilsdextrin malt

4 oz.

Target pellet hops

0.5 oz.

East Kent Goldings pellet hops

1 oz.

Irish Moss

0.05 oz.

Corn sugar

0.75

Yeast (British ale)

 

 

 

How to brew

 

Take all the grains and mash them at a temperature of 66 degrees for about an hour. The purpose for this is to reach starch conversion.

 

Then boil the mixture until a hot break is formed. Add 0.5oz of Target after that and let the mixture boil for 45 minutes.

 

Next add East Kent Golding and Irish Moss and let it boil for about 10-15 minutes.

 

Add yeast after cooling the mixture down to about 20 degree Celsius.

 

Ferment the mixture in your primary fermenter till the gravity falls down to 1.023. Let the process continue in the secondary fermenter until the fermentation in completed.

 

Next add 3/4 cup of corn sugar and the beer is ready for consumption.

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