Home Brew Beer Recipes
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
Home Brew Beer
Bittering - Hops.
Flavoring - Hops.
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 3 - Blow My Windmill
Ingredients for this Home Brew
Briess/Northwestern Gold Malt Extract – 3.3 Pounds
Briess/Northwestern Pilsner Dry Malt Extract – 3 Pounds
Czech Saaz Hops - 5 Ounces
White Labs California Ale Yeast - 1 Vial
5. Corn Sugar - 1/2 cup
March 2012 - This is a fairly basic and simple brew, in that it
contains the four main ingredients of beer: malt, hops,
yeast, and water. It's based on a Heineken-style beer.
We got the ingredients from our favorite local home brew supply
Asheville Brewers Supply in Asheville, North
Carolina. Heavy on the hops, we expect this brew to be
Clearly, the pre-brewing process involves cleaning and
sanitizing everything. Like all home brewing
processes, we used a water/sanitizer mix for that.
This time, we used a brand called One Step (No Rinse
Another step we performed involved securing a bowl of ice
from our fridge-freezer. During our last batch of
home brew beer, the
Straw Dog Kolsch, we used ice to bring down the
temperature of the wort in quick fashion. By moving a
bowl of ice from the ice-maker box to a bowl, we ensured we
had more ice being made while we were brewing. We
realized we needed a bit more last time around, so we are setting
ourselves up for success here. Again, it is filtered
water that is used here. I wouldn't recommend going
down to the convenience store for a bag of ice. Who
knows where it comes from, and if it is clean.
Using our 5 1/2 - gallon stainless steel brew pot, we
brought about 2 1/2 gallons of water to a near boil and
reduced the heat. Since there was no grain bag that
needed steeped, we immediately added our Gold Malt and Dry
After stirring for about 5 minutes, we broke the golden
rule and turned our back on the brew for 15 seconds.
As you can see from the picture, we had an over flow and a
slight mess. No need to freak out, though. We
didn't lose much in the way of malt extract because we
caught the boil-over just as it started. So, after
a quick cleansing of the stove and area, we started bringing
the wort back to a gentle boil.
The recipe calls for adding the hops at 5 different
increments, 1 ounce at a time. So, we added the first
ounce of hops at 10 minutes after first boil. The hops
all have an alpha acidity of 3.0%.
Ten minutes later, we added another ounce of hops,
followed by another 10 minutes after that. This
pattern went twice more until all 5 1-ounce packets of hops
were in the brew.
After 50 minutes of total boil time, we removed the wort
from the heat, and immediately added the ice, bringing the
brew up to about 3 total gallons of liquid. We then
added filtered water from the fridge to top it off at 5 1/4
gallons of brew. The temperature at this point was
around 80 degrees. We then rested the brew pot in a
sink of cold water, reducing the temperature to 72-74 after
about 10 more minutes. Time to pitch the yeast.
This go around, we are going to do our initial (and only)
fermentation in a glass carboy. So, we added the vial
of yeast to our carboy, and siphoned in the wort. The
vial of yeast surprised us with a "fizzing" sound, and
slight overflow (like opening a can of soda pop), when we
opened it. But, that is normal, so don't freak out
when it happens to you!
really didn't need to worry about collecting all the
sediment, as it serves little purpose now that it has been
cooked (correct me if I'm wrong, someone). However, a
considerable amount of sediment - most of it, in fact - did
find its way through the siphon hose into the carboy.
This was our first batch of home brew with its primary
fermentation in a glass carboy. We wanted to do it
this way for two reasons: first, we wanted to see the
actual fermenting in action; and we planned to brew another
batch immediately after this one (the next day), so we had
to use the carboy for one, and the bucket for the other.
An airlock was added and the brew was covered with a
towel and positioned in a cool location in a bedroom closet.
Temperature is about 68 - 70 degrees Fahrenheit.
Fermentation started fairly quickly at about 12 hours later (the next
morning). And, by the 15th hour the air lock showed
movement every 2 or 3 seconds. That quickly moved to a
more vigorous fermentation at about 1 "bounce" per second.
And, the temperature rose to a 72 degrees as it fermented.
After 10 days in the primary fermenter, the beer was allowed
to secondary ferment in a different carboy for another
After the secondary fermentation, the beer was bottled in large, wire-top bottles and allowed
to condition for about 10 days before we tried our first
one. And, did we ever succeed! Great beer after
mowing the lawn on a hot summer day!