Home Brew Beer Recipes - Partial/Extract
Beer Brew 1 -
Hubert's Belgium Trippel
Beer Brew 2 - Straw Dog Kolsch
Beer Brew 3 - Blow My Windmill Pilsner
Beer Brew 4 - What to Wheat for Dinner
Beer Brew 5 - Let the Oktoberfestivities Begin
Beer Brew 6 - Belgian Battleground Ale
Beer Brew 7 - Pablo's
Beer Brew 8 - Belgian Golden Ale
Beer Brew 9 -
Ichabod's Cranium Pumpkin Beer
Beer Brew 10 -
Appalachian Pale Ale (OAPA)
Beer Brew 11 -
Appalachian Pale Ale 2 (OAPA)
Beer Brew 12 - It's Good to be
American Pale Ale
Beer Brew 13 -
Another Munich Beer Tent Brau
Beer Brew 14 - Up Under Australian Lager
Beer Brew 15 -
Monks Gone A Rye Ale
Beer Brew 16 - Trouble With Belgian Dubbel
Beer Brew 17 - Hubert's
Belgium Tripel 2
About American Pale Ale (APA) Home Brew Beer
A pale ale is a beer made primarily from pale
malt. It is warm (top)-fermented beer, about 5% abv.
American Pale Ale is usually heavy on the hops - especially
America's Cascade hops. Two row malts and a cleaner
yeast are used in the brew process. But, it's the
American hops that distinguish this beer from other pale
ales (from Europe and Britain).
American Pale Ale has its origins in a beer style brewed
first by the Sierra Nevada Brewing Company back in 1980.
They used plenty of American hops, basing their brew on
English pale ale. Credit also has to go to Bert Grant
of Yakima Brewing, Jack McAuliffe of New Albion Brewing
Company, and Fritz Maytag of Anchor Brewing Company for
their popular, hoppy ales.
APA's are well-carbonated and have a strong hop aroma
that often presents citrus notes. Look for a clear to
slightly hazy gold or amber appearance and a thick white
head. This is a hoppy beer that comes with a certain
amount of bitterness with little caramel or fruity esters.
The finish is typically smooth.
Bittering - Nugget. Gives a floral, resin
aroma and flavor. Clean bitterness and delicate herbal
Flavoring - Cascade. Adds a medium floral,
citrus and grapefruit notes. This is a typical
flavoring hop for American ales, IPA's, Porters, and Pale
Serve American Pale Ale at about 40 - 45 degrees F. in a standard pint
glass. Make sure your glass is clean, without any soap
residue. Get your two fingers of head when pouring.
Food for this Home Brew
Styles of Beer
Many have said the taste of beer must be "acquired".
That may be true. Although factors such as the brewing
process and various spices, fruits, etc. play a role, the
taste of beer chiefly comes from the malt and water
used, esters (or lack of) from the yeast, and the hops.
And, it's the hops that people are inherently tasting when
we say beer is an acquired taste...
Home Brew How To: Brewing Beer at Home
Discover the wonderful world of
If you've ever wanted to
brew at home, but
didn't know how to get started, this website serves to
provide information on
how to make home brew beer and the
home brew process.
Get recipes for home brew
beer, and step-by-step instructions on
how to home brew beer.
No detail has been left out.
Every new home brewer is going to need a basic set of
Read about all the home
brew supplies available and typically used within
the hobby. Get information about
home brew kits - one of
the first purchases you'll make. Find your local
stores and shops.
You'll find that most beginners use bottles for their
home brewed beer. But, as you advance your
knowledge and experience in
brewing beer at home,
you'll likely want to move away from bottling to kegging
your beer. Learn about the various home brew
kegs and kegging systems.
Get answers about the home brew system, the best
home brew kits, all
the different pieces of
home brew gear, and even where to obtain beer
labels for your bottles!
Favorite Brew Supply Store
If you live in Western
North Carolina, we highly recommend you visit the guys over
Asheville Brewers Supply!
Favorite Commercial Beers
Any of the Belgian Monk beers brewed within the
walls of the Trappist Monastery and controlled by
the International Trappist Association. World
renowned beers that are considered by us among the
Great beer, brewed in a fashion familiar to any of
us who have served with the Army/Air Force in
Germany during the Cold War. Love the new Pint
Glass they sent me recently. Ummmmmm!
While stationed in The Netherlands, this was the
more popular beer, after Heineken. In our
opinion, it is a far better brew than the big "H"
beer! Unfortunately, Brand beer is not
available in the United States.
Beer Brew 12 - It's Good to Be American Pale Ale
July 25, 2014 by
Recipe for this
American Pale Ale Home Brew
Briess Golden Malt Extract – 3.3 Pounds
Briess Pilsen Malt Extract – 3.3 Pounds
Crushed Grain, Pale Blend (.5 Crystal 10, .5 Cara-pils) – 1 Pound
Nugget Pellet Hops, AA 12.9% – 1 Ounce
5. Cascade Pellet Hops, AA 6.2% – 1 Ounce
6. White Labs California Ale Yeast - 1 Vial
Briess Dry Malt Extract, Pilsen Light - 1 cup for Priming
December 24, 2012 - After a year of brewing mostly
European beers (Belgium
Kolsch, etc.) we
decided it was time to have a go at a good ole American Pale
Ale. It's a very simple homebrew, with about 6 pounds of
golden/pilsner malt extract. The Nugget hops are for bittering, followed
by flavorful Cascade hops.
Step 1 - Sanitization. As you can see from the picture
below, we sanitize everything. The sink is filled with
about 3 gallons of warm water, with a mixture of 3 teaspoons of
One Step sanitizer.
Next we then brought 3 gallons of filtered
water to 155 degrees F and added the crushed grains to the brew
Important: We have since learned to not add the
grain bag until the temperature of the water has risen to, and
is holding steady at 150 - 155 degrees F. Why? Well,
if you forget about monitoring your water for a few minutes, you
can always adjust for temperatures higher than 155 degrees F.
(by cooling, obviously). If the grain bag was placed in
the water as the temperature was rising, and you step away for a
minute, the grains may accidently steep at a higher temperature
and produce off-flavors.
The grains remained in the brew pot for about 50 minutes, and
were then removed. We let the grain bag rest on a strainer
so as to collect the remaining juices for addition to mid-boil.
The temperature of the brew was increased to a near boil.
At that point we added the malt extract and the Nugget hops (for
The temperature was increased again, bringing the brew to a
full, rolling boil. Total boil time was 60 minutes.
At mid boil (30 minutes into the boil) we added the remaining
juices from the grain bag.
About 15 minutes prior to end of boil, we added 1 teaspoon of
Irish Moss. This helps coagulate the particles so they
will fall to the bottom of the fermenter.
5 minutes before end boil, the Cascade flavoring hops were
After 60 minutes of boiling, we removed the brew from the
heat and placed it into a cold bath in the sink. This
helps take away some of the immediate heat. Cooling to 74
degrees F is the goal. This lessens the time available for
bacteria to enter the brew. Looking at the image below, we
probably should have placed a lid over the brew pot while it was
resting in the cold water bath.
We then siphoned the chilled 3 gallons of water from the
carboy into the brew pot, resulting in a rapid reduction of wort
temperature. We then siphoned the wort back into the
carboy and discovered our temperature had dropped to 76 F.
December 24, 2012 - 6pm: About 30 minutes later,
the temperature was perfect for yeast-pitching (74 degrees F.)
So, after doing so, we added the air-lock and placed a dark
towel around the brew. In the image below, this beer is in
the carboy to the right. We brewed two batches of beer
today. The one on the left is our
Original Appalachian Pale Ale 2. It's important to
note that each beer in the photo below (and all beers we ferment
in a carboy) are covered with a dark towel entirely throughout
December 25, 2012: Fermentation began around 9am this
morning... or about 18 hours after yeast was pitched.
Temperature is steady at 71 degrees F. At 8pm this
evening, the air-lock is bubbling about every two seconds.
I noticed the Irish Moss is doing its job as much of the solids
December 26, 2012: Temperature is steady, at 70
degrees F. Fermentation is still going at about 1 1/2 to 2
plops per second.
December 27, 2012: During the late afternoon I
noticed fermentation has slowed to about 1 plop of the air-lock
every 5 seconds. Temperature is at 69 F.
December 28, 2012: Early afternoon, the air-lock
is plopping every ten seconds. Fermentation is slowing.
But, there is still an active movement of particles in the brew.
Temperature is at 69 F.
January 1, 2013: Happy New Year! Fermentation has
ceased. Hopefully find time to bottle in the next week.
January 3, 2013: Moved brew to a secondary
Kegging our Homebrew Beer
January 8, 2013: So, after five days in the
secondary and with no activity for 4 days, we decided to keg
this beer. In fact, this represents our first attempt at kegging one of our homebrews. We used a standard 5-gallon
Corny keg setup. After thorough cleansing and sanitizing
all equipment, we used the auto-siphon to move the brew from the
secondary carboy into the keg. We actually ended up with
almost 6 gallons of brew, so keeping any trub/sediment from
transferring was easy. In fact, we had perhaps enough
remaining beer for 4 or 5 12-ounce bottles, but we were very
short on time and broke the brewer's code of conduct by tossing
The pressure was set to 30 psi and the beer was placed
outside. The day temps were about 40 and the evening
tempers were about 35, for the two days. After that we
moved the keg and CO2 container into a small dorm fridge.
It took some experimenting to get the temperature correct (and
mainly to keep the lines from freezing), but after a couple of tweeks, we had the brew steady at about 38 - 40 degrees F.
Tried on after a day in the keg and it was ok, but not
carbonated enough. Day two, and the beer was much better.
But, something amazing happened on day three! The beer was
super clear and very tasty.
Carbonation was perfect, with
the little bubbles being born at the bottom of the tall pilsner
glass and gently making their way to the top, where the head was
nice and frothy. Nice two fingers of head lasted several
minutes and the lacing was more than noticeable. In fact,
it was a thing of beauty!
We had accomplished something we set out to do, and that was
to create an American style ale that actually tasted good.
Going into this, we figured it would come out like a big name,
watered-down beer. But, it was completely opposite.
We had just brewed our first American Ale, and conditioned it
via keg. Between the two of us, 5 gallons was gone in two
days! Will definitely be brewing this one again and again.
Even our neighbor enjoyed a few glasses and spoke highly of it.
For American homebrewers, this is definitely a style of beer you should
consider first (and often) as an
example of home brewing. It's perfect for sharing with your
non-craft-brew-drinking neighbors (or other drinkers of piss
Don't make the mistake we made. Early on, we gave a few
friends and neighbors a
strong, full-bodied, Belgian Tripel that was still young in the
Though decent for drinking, it wasn't completely ready, as
these big beers need about 6 months (minimally) of conditioning, generally
speaking. And, most non-craft-beer-drinkers just don't know
how to appreciate that style of beer.
Needless to say, we
didn't get much of a positive response in feedback from them.
This American Ale, however is probably right up their alley, and
should impress your friends. Can't wait to brew it again, and will
definitely keep a keg or two on tap when we build our keezer.