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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 Kolsch
  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 beer here.

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 shit.

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.

Hops Used

Bittering - Australian Galaxy Bittering Hops (AA 14.0) - 1 Ounce.

Aroma - New Zealand Motueka Aroma Hops (AA 7.5) - 1 Ounce.

Technical Stuff


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... more

Choosing the Right Beer Glass

Home Brew Websites

Find a Beer Brewery

Home Brew How To: Brewing Beer

Discover the wonderful world of home brew.  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 brew equipment.  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 home brew 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!

Our Favorite Brew Supply Store
If you live in Western North Carolina, we highly recommend you visit the guys over at Asheville Brewers Supply!


Our Favorite Commercial Beers
Chimay Trappistes
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 finest brews.

RJ Rockers
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!

BrandBrand Bier - The Brand Beer from The Netherlands.
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.


All Grain Beer Recipe

All Grain IPA

All Grain IPA Recipe

All Grain Lager Recipe

All Grain Pale Ale Recipe

All Grain Pilsner Recipe

Amber Ale Recipe

American Ale Recipe

American Amber Ales

American IPA Recipe

American Lager Recipe

American Pale Ale Recipe

Beer Brewing Recipe

Beer Clone Recipe

Belgian Ale Recipe

Belgian Beer Recipe

Belgian Pale Ale Recipe

Belgian Strong Ale Recipe

Belgian Tripel Recipe

Biere De Garde Recipe

Black Ale Recipe

Black IPA Recipe

Black Lager Recipe

Blond Ale Recipe

Bock Recipe

Bohemian Pilsner Recipe

Boston Lager Recipe

Brew Beer Recipe

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Brown Ale Recipe

Christmas Ale Recipe

Cream Ale Recipe

Czech Pilsner Recipe

Dark Ale Recipe

Dark Brew Lager

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Dark Lager Beer

Dark Lager Recipe

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Extract IPA Recipe

German Pilsner Recipe

Ginger Ale Recipe

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Hazelnut Brown Ale Recipe

Home Brew Beer Recipe

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Honey Beer Recipe

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Imperial IPA Recipe

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India Pale Ale Recipe

IPA Extract Recipe

IPA Recipe Home Brew

Irish Ale Recipe

Irish Red Ale Recipe

Kolsch Recipe

Lager Beer Recipe

Lager Recipe

Lambic Recipe

Light Ale Recipe

Nut Brown Ale Recipe

Oat Meal Stout Recipe

Old Ale Recipe

Pale Ale Beer Recipe

Pale Ale Extract Recipe

Pale Ale Recipe

Pilsener Recipe

Pilsner Recipe

Pumpkin Ale All Grain Recipe

Pumpkin Ale Recipe

Pumpkin Beer Recipe

Pumpkin Beer Recipes

Red Ale Recipe All Grain

Rye Ale Recipe

Rye Beer Recipe

Rye IPA Recipe

Saison Recipe

Scotch Ale Recipe

Scottish Ale Recipe

Sierra Nevada Pale Ale Recipe

Spiced Ale Recipe

Stout Beer Recipe

Strong Ale Recipe

Summer Ale Recipe

Sweet Stout Recipe

Vienna Lager Recipe

Weizen Bock Recipe

Weizen Recipe

Wheat Ale Recipe

Wheat Beer Recipe

Wheat Beer Recipes

Winter Ale Recipe

Winter Lager Recipe

Witbier Recipe


Beer Brew 16 - Trouble With Belgian Dubbel Home Brew

July 25, 2014 by Rick Morris:

Recipe for this Belgian Dubbel/Double Home Brew

1. Briess Golden Light Dry Malt Extract 3 Pounds
2. Amber Dry Malt Extract - 3 Pounds
3. Dark Candi Sugar - 2 Pounds
4. 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 Pellets
6. Styrian Golding Aroma Hops - 1 Ounce Pellets
7. White Labs Belgium Trappist Yeast - 1 Vial
8. Corn Sugar - 1/2 cup

A photo of the ingredients in our partial-mash Belgian Dubel/Double home brew.

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 mixture...

6-gallon home brewing carboy filled with a water/idophor sanitizing solution.   Another photo showing the carboy and Idophor solution.

We then sanitized all our brewing equipment...

A sink filled with water and sanitizer, and our home brewing equipment, including the wort chiller.  

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...

Our home brew kettle with about 3 gallons of water.  Raising the temperature to 155 F.   In go the grains for our Belgian Dubbel home brew.

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!

A photo of the grain bag steeping at 155 F.   While brewing beer at home, we always like to enjoy one of our previously brewed beers or a nice IPA from a local craft brewer, like this Natty Green's Southern Pale Ale.

After 55 minutes, we removed the grain bag and placed it over a strainer/bowl...

A photo of the grain bag being removed from the home brew kettle after a 55 minute steep.   A photo of the grain bag resting and draining.

The temperature was then raised, bringing the brew to a near boil.  We then added the dry malt extract and dark candi sugar...

A photo of dark amber dry malt extract being added to the brew.   Here we are adding the Belgian candi sugar to the home brew kettle.

Another photo of the Sparkling Amber dry male extract (DME) going into the brew kettle.   A photo of the Golden Light DME being added to the brew kettle.

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...

A picture of the home brew just as it is starting to boil, nearing the "hot break".   A photo of the home brew just after the "hot break" event has occured.

After about 10 minutes into the boil, in went the 2 ounces of bittering hops...

The bittering hops are added to the home brew kettle.

Then, we returned the remaining juices from the grain bag...

A photo showing us adding about a cup of the grain juices that had strained from the grain bag.

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!

The wort chiller lowers the temperature of your brew very quickly.   A close-up picture of our hydrometer, showing an expected 10% abv wort.

After cooling, we siphoned the brew to our 6-gallon fermenting carboy and pitched the yeast...

A photo of the home brew being siphoned to the fermenting carboy.   Here we are adding the vial of yeast to our wort.

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 degrees F...

The brew is given an air-lock and moved to a cool location to ferment.

So, why did we name this one "Trouble" with Belgian Dubbel?  Take a look at these two pictures and you'll understand...


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 week...

Always add a blow-over hose system for your high gravity (high alcohol) home brews!

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.


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