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 Australian Lager
Home Brew Beer
The Aussies drink a lot of beer! They are currently
ranked fourth in the world in beer consumption per person -
about 55 gallons each. Lagers - or pale lagers - are
the beer they drink down under. Pale lagers are fully-attenuated (all sugars have
fermented) and very stable beers which give off a very pale
to golden-colored appearance, and any level of noble hop
bitterness. Expect a dry, crisp, and clean-tasting
Brewed primarily with pilsner malt and
noble hops, they are, coincidentally the most common beer
available anywhere. American brewers of Budweiser
ruined the pale lager by adding inexpensive adjuncts (add
junk, as homebrewers of real beer like to say) such as corn
and rice. It amazes me that people still drink that
Credit for the pale lager style goes to Gabriel Sedlmayr, who during the 1800s
applied pale ale brewing at his Spaten Brewery (in Germany),
where he brewed lagers. The process was soon being
used by other brewers, including Pilsner Urquell brewer
Josef Groll, from Pilsen, Czech Republic. Thus,
lager's other used name - pilsner.
In the United States, the first brewer of pale lager beer
was John Wagner, of Philadelphia. In 1840, Wagner used
a yeast from his home country of Bavaria to brew this beer.
Today, there is a new term, premium lager.
It is absolutely a marketing ploy used by very large brewers
such as Anheuser-Busch to draw attention to their beers.
In my opinion, there are no mass-produced premium lagers.
The term is useless to most brewers of real beer, and
carries no weight at all. If you are one of the
millions of Americans who have been fooled into believing
there is something special about a "premium" lager, well then
you need to become better educated on real beer.
Bittering - Australian Galaxy Bittering Hops (AA
14.0) - 1 Ounce.
Aroma - New Zealand Motueka Aroma Hops (AA 7.5) -
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
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 16 - Trouble With Belgian Dubbel Home Brew
July 25, 2014 by
Recipe for this
Belgian Dubbel/Double Home Brew
Briess Golden Light Dry Malt Extract – 3 Pounds
2. Amber Dry Malt Extract - 3 Pounds
3. Dark Candi Sugar - 2 Pounds
Crushed Grain, Belgian Ale Blend (.2 Crystal 200, .2 Belgian
Aromatic, .3 Munich 40, .2 Special B, .1 Chocolate Malt)
5. Styrian Golding Bittering Hops - 2 Ounce
6. Styrian Golding Aroma Hops - 1 Ounce Pellets
White Labs Belgium Trappist Yeast - 1 Vial
8. Corn Sugar - 1/2 cup
March 30, 2013 - The brewing process was pretty
much the same as the previous 15 batches of home brewed
beer. Except this time, we introduced a different
sanitizer: Idophor. We started by filling our 6-gallon
carboy with water and two cap fulls of Idophor.
Instructions call for at least a 2-minute dip in the
We then sanitized all our brewing equipment...
We then started about 3 gallons of filtered water on the
stove, raising the temperature to about 155 degrees F.
At that point, we placed our grains into the brew kettle for
a 55 minute steep...
We carefully monitored the temperature, ensuring it did
not sway beyond or below 155 F. At this time, we
poured a nice glass of Southern Pale Ale from Natty Green's!
After 55 minutes, we removed the grain bag and placed it
over a strainer/bowl...
The temperature was then raised, bringing the brew to a
near boil. We then added the dry malt extract and dark
After adding the malt extract and candi sugar, we
increased the temperature again, this time bringing the
mixture to a rolling boil. Extra care was taken to
ensure we did not have a boil over...
After about 10 minutes into the boil, in went the 2
ounces of bittering hops...
Then, we returned the remaining juices from the grain
The boil complete, we removed the brew kettle from the
stove and placed it into the sink. Our immersion wort
chiller was dropped in and it started doing its work of
rapidly cooling the home brew. The wort chiller is one
of the costlier items in the home brewer's inventory, but
one of the best items to have. After the chiller
dropped the temperature of the home brew to about 72 degrees
(required 15 minutes), we checked our specific gravity with
the hydrometer. To our surprise we are looking at a
beer of about 10% abv!
After cooling, we siphoned the brew to our 6-gallon
fermenting carboy and pitched the yeast...
A very rough shaking to aerate the wort was followed by
an air-lock. The beer was then covered and placed in a
cool part of the house, where temperature are around 68 - 70
So, why did we name this one "Trouble" with Belgian
Dubbel? Take a look at these two pictures and you'll
Remember when you were in grade school and someone
brought that volcano to the science experiment? Well,
we had a blow-over like no other, This stuff hit the
ceiling and kept blowing for about 15 seconds before
reducing to a gentle "boil". What a mess! This
was the first time, and hopefully the last. We should
have known better. This almost happened with last
year's Appalachian Pale Ale, but we saved it by adding a
blow-over host and jug combo. Was in a hurry and it
never crossed our mind that a 10% abv expectation brew was
going to produce a pretty violent roll of fermentation.
Ugggggh! Fortunately, the glass didn't burst.
Anyway, we cleaned up the mess, and added a blowover hose
system and it has been fermenting quite well for the past
April 8, 2013: The beer has slowed to a point
where we are going to move it to the secondary in the next
day or so.
April 15, 2013: After a total of 15 days in
the primary, we moved the homebrew to the 5-gallon secondary
carboy fermenter. Grabbed a taste in the process and
it seems fine. Smells fantastic - that typical strong
pale ale aroma you find in Belgium tripel beers. We
also added the pellet hops, carrying on the process of
dry-hopping, to the secondary. Unlike our Australian
lager, where the pellet hops worked their way up to the neck
of the carboy, we placed these in a cheese-cloth bag and
weighted it with a marble - sanitized, of course.
May 12, 2013: This Beligan Dubel (Double)
was bottled today! Brown 12-ounce bottles. Going to give it about a month
before we try one. Hopefully, we can let these be for
a few months.
May 21, 2013: Couldn't wait. Decided
to try one. Placed it in the fridge for about an hour
and popped the lid. Got the fizz sound one is always
wanting to hear. Poured with a nice head, but it
didn't last more than a couple minutes. Smell was spot
on, fruity and somewhat alcoholic. Taste was ok, but a
bit stale/cardboard/band-aid. So, there's a problem
there. Most likely due to the oxygen from the blow
over? I've decided to wait about 3 month before trying
another. Maybe it will improve, but I doubt it.
June 18, 2013: Beer is horrible. The off
flavors I get are cardboard and band-aid. Something
got into this brew. A bacteria I suppose. Poured
the remaining bottles down the drain.