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
About Wheat 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 4 - What to Wheat for Dinner Weizen Beer
Ingredients for this Home Brew
Northwester Weizen Malt Extract – 6 Pounds
Briess/Northwestern Dry Malt Extract – 1
Crushed Grain, Wheat Blend (.5 Pilsner Malt + .5
Wheat Malt) – 1 Pound
Tettnang Hops – 1 Ounce
5. Hallertau Hops – 1 Ounce
6. White Labs German Ale/Kolsch Ale Yeast - 1 Vial
Corn Sugar - 1/2 cup
April 2012 - This is our first go at a wheat beer. Just like
every other home brew, we start by sanitizing everything.
And, we of course took the vial of yeast from the fridge so
it can get to room temperature.
We collected our water, one 24-ounce glass at a time,
from the filtered water coming out of the fridge, and added
about 2 1/2 gallons of this to our primary fermenter, which
then went into the fridge to chill. The idea behind
this is to have cold, clean and filtered water in the
fermenting bucket, in which we pour our hot wort. This
will bring the temperature down quickly - something
important in brewing beer at home, to prevent bacteria
exposure. We also collected about 5 pounds of ice
(also filtered water) from the freezer, for adding to our
Next, we added another 2 gallons of filtered water to the
brew pot, and brought the temperature to about 155 degrees
F. We then added the grain bag, allowing it to steep
at this temperature for 55 - 60 minutes. Make sure you
monitor the temperature when steeping your grains! You
may have to turn the heat on low, and/or move the brewing
pot from the heat. After the hour of steeping, we
moved the grain bag to a bowl so as to collect the extra
juices, which were added later, at mid-boil.
The heat was increased to about 200 degrees F., at which
time we added the malt, and malt extract. In our
previous batches, we noticed the powder malt would leave a
considerably amount in the bag. This was happening
because the steam from the brew pot was instantaneously
converting the powered malt into it's natural sticky state,
making some of it "cake" to the plastic bag from which it
was being poured. So, we first poured the dry malt
into a bowl, and then added it to the brew pot.
As for the malt extract, it came in a plastic bag this
time, as opposed to the nice plastic jars we previously
used. So, we soaked the bag of extract in hot water to
make it less viscous and easier to pour. After a few
minutes, we added it to the brew pot, and increased the
Warning: This was the time to pay more attention to our
brew pot. Last go around we had a spill over.
So, we weren't taking any chances here!
When boiling began, we started the clock. Total
boil time on this batch is 50 minutes. Ten minutes
into the boil, we added our first hops. These are the
Tettnang Pellet Hops, with an Alpha Acidity of 3.7%.
25 minutes into the boil we added the juices from the
grain steep that we saved earlier.
At the end of the boil, we added the flavoring hops,
removed the pot from the heat, and covered with a lid.
We let the brew rest for 5 minutes to take in the flavoring
hops and cool slightly.
Next, we placed the pot into a sink of cold water for
further cooling. Our "filtered-water" ice was then
added to the brew, and a temperature reading was taken.
It read 95 degrees F. 5 minutes later, we poured the
wort into the fermenting bucket containing the chilled
water, and took another temperature reading. About 74
We added additional filtered water from the fridge
dispenser to bring the total brew to 5 1/2 gallons, taking
the wort to a perfect 72 degrees! So, using the
chilled water and ice method, we were able to bring the
temperature to a yeast-pitching range within about 15
minutes! So, after shaking thoroughly, we added the
vial of liquid yeast to the wort.
The lid and air-lock was added and the beer placed in a
cool dark place. Initial signs of fermentation was
noticed about 12 hours later. By the 15th hour, the
air-lock movement was going at a rate of about once every 2
seconds. Because we lacked time, we let fermentation go for
about 35 days before we siphoned our
fresh brew to the racking bucket for bottling.
Thinking this was going to be way too long and end up with
spoiled beer at best, we carefully smelled the brew, and
even taste-tested the wort before bottling. Everything
seemed in order so we continued with bottling. After a
week on a dark shelf at room temperature and a night in the
fridge, we were amazed at our success! Fabulous German
Wheat beer. Don't know much about all the jargon we
need to be using to describe this brew (we are still quite
young in brewing!) So, I apologize for that.
But, I can tell you that it taste great and didn't last long