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HARVEST est. 1992
RECIPE WORKSHEETS - Check our online store for brewing supplies!
All of our recipes are ready for customization by our customers to help ensure there is a good guide to making a new style of beer, wine, mead, or cider. Alterations to these recipes are perfectly acceptable, (even encouraged!) so have fun with your brew.
For more sophistication and free calculated IBU and Gravity try brewer's friend at
About Adjunct Grain Steeping: Lower temperatures (150F) for a longer amount of time (up to an hour) is better, but when recipe is using LME it is not so important and temperatures as high as 190F are acceptable and quicker (10 min). It is important to not bring the tea to a full boil, this can add protein to your beer and helps to create a murky finish product.
About Alpha Acid Content: On our worksheets we leave the alpha content as a blank (A: ) because it is something that varies from hop to hop and year to year. Alpha acid content is an indicator of the amount of bittering that is available in the hop flowers. The amount of time the Hops are allowed to cook also is a huge factor in the amount of bittering vs aromatic. More aroma is apparent for hops added closer to the end of the boil. Cooking hops for a full hour results in almost 25% utilization of alpha acids.
About Timing: Timing is just one method of control out of many but is just as important to record as which hops, grains and malts are used. It is a sad thing to forget just how you made that one perfect beer and so copious notes are highly recommended. There are always going to be slight changes made during the process but always stay optimistic that those changes are going to be for the better.
Always Remember: Don't Worry, Drink Beer.
BEER RECIPES
Harvest I.P.A.
Steep & Strain:
1 ½-3 Gallons Water
1-lb 40L Crystal also available darker colors for more toasty notes.
¼-lb CaraVienne
(Grains in one bag)
10-50 minutes at 150°-190° (Tea)
Then Sparge (Strain) with 1-2 qts. Water
Add to Tea:
8-10-lbs. Malt (More malt = More Body/Alcohol)
Recommended: Light Malt
1-oz. A: Total H.B.U. = 15-20
1-oz. A: Between the two ounces
Recommended: Columbus, Chinook,
Summit, Simcoe or Amarillo
Boil for whole hour
½ Hour into Boil Add:
½-oz. A:
½-oz. A:
40 Min. into Boil Add:
½-oz. A:
50 Min. into Boil Add:
½-oz. A:
Note: Sanitize Strainer by placing in Kettle
or have in dishwasher the night before.
55 Min. into Boil Add:
1-oz. Hops
Recommended: Crystal Hops, Columbus, or Amarillo
58 Min. into Boil Add:
1-oz. Hops
Place the Kettle into an Ice Bath. Then cool to 65°-70° by Sparging Hops with 1-3 Gals. of Distilled Cold Water to make a total of 5 Gals.
Add Yeast
Recommended: #04 or #05 Yeast for drier finish also American Ale Yeast in Liquid Activator Packs for a cleaner taste.
Harvest Porter
Steep & Strain:
1 ½-3 Gallons Water
1-lb 80L Crystal
¼-lb Black Patent
¼-lb Roast Barley
¼-lb Chocolate Malt
(Grains in one bag)
10-50 minutes at 150°-190° (Tea)
Then Sparge (Strain) with 1-2 qts. Water
Add to Tea:
8-10-lbs. Malt (More malt = More Body/Alcohol)
Recommended: Light Malt or Amber for darker color
1-oz. Northern Brewer A:
1-oz. Cascade A: Also Recommended: Chinook, Summit, Simcoe
Boil for whole hour
½ Hour into Boil Add:
1-oz. Cascade A:
50 Min. into Boil Add:
1-oz. Northern Brewer A:
Note: Sanitize Strainer by placing in Kettle
or have in dishwasher the night before.
Place the Kettle into an Ice Bath. Then cool to 65°-70° by Sparging Hops with 1-3 Gals. of Distilled Cold Water to make a total of 5 Gals.
Add Yeast
Recommended: Irish or Nottingham Yeast
Harvest Honey Ale
Add to 1-3 Gals Water:
5-lbs. Extra Light Malt
1 ½-lbs. Light Honey (Clover)
¾ -oz. Cascade or Mount Hood A:
Boil for whole hour
(Optional) 50 Min. into Boil Add:
¼ -oz. Cascade or Mount Hood A:
Note: Sanitize Strainer by placing in Kettle
or have in dishwasher the night before.
Place the Kettle into an Ice Bath. Then cool to 65°-70° by Sparging Hops with 1-3 Gals. of Distilled Cold Water to make a total of 5 Gals.
Add Yeast
Recommended: SAF #04 or #05 Yeast or 1056 American Ale Yeast in Liquid Activator Packs for a cleaner taste.
Harvest Marzen
Steep & Strain:
1 ½-3 Gallons Water
1/8-lb Chocolate Malt
1/3-lb 20L Crystal
1/3-lb 40L Crystal
1/3-lb 80L Crystal
(Grains in one bag)
10-50 minutes at 150°-190° (Tea)
Then Sparge (Strain) with 1-2 qts. Water
Add to Tea:
7-8-lbs. Light Malt Syrup
1-oz. Mt. Hood A:
1-oz. Sazz A:
Also Recommended: Spalt or Halertaur
Boil for whole hour
½ Hour into Boil Add:
1-oz. Mt. Hood A:
50 Min. into Boil Add:
1-oz. Sazz A:
Note: Sanitize Strainer by placing in Kettle
or have in dishwasher the night before.
Place the Kettle into an Ice Bath. Then cool to 65°-70° by Sparging Hops with 1-3 Gals. of Distilled Cold Water to make a total of 5 Gals.
Add Yeast
Recommended: SAF Lager Yeast or Californian Lager/Bavarian
Optional: German Ale Yeast
Harvest Nut Brown
Steep & Strain:
1 ½-3 Gallons Water
1-lb 60L Crystal also available darker colors for more toasty notes.
¼-lb Chocolate Malt
(Grains in one bag)
10-50 minutes at 150°-190° (Tea)
Then Sparge (Strain) with 1-2 qts. Water
Add to Tea:
7 ½ -lbs. Malt (More malt = More Body/Alcohol)
Recommended: Light Malt
1-oz. Northern Brewer A:
Also Recommended: Fuggles or Willamette
Boil for whole hour
½ Hour into Boil Add:
1-oz. Northern Brewer A:
Place the Kettle into an Ice Bath. Then cool to 65°-70° by Sparging Hops with 1-3 Gals. of Distilled Cold Water to make a total of 5 Gals.
Add Yeast
Recommended: #04 or #05 Yeast for drier finish also American Ale Yeast in Liquid Activator Packs for a cleaner taste.
Harvest Scotch Ale
Steep & Strain:
1 ½-3 Gallons Water
1-lb 40L Crystal
1-lb 80L Crystal
¼ -lb Toasted Malt
Optional:1/8-lb Smoked Malt or Peated
(Grains in one bag)
10-50 minutes at 150°-190° (Tea)
Then Sparge (Strain) with 1-2 qts. Water
Add to Tea:
10-lbs. Light Malt Syrup
1-oz. Fuggles A:
1-oz. Goldings A:
1-oz Willamette A:
Boil for whole hour
½ Hour into Boil Add:
1-oz. Goldings A:
50 Min. into Boil Add:
1-oz. Fuggles A:
Note: Sanitize Strainer by placing in Kettle
or have in dishwasher the night before.
Place the Kettle into an Ice Bath. Then cool to 65°-70° by Sparging Hops with 1-3 Gals. of Distilled Cold Water to make a total of 5 Gals.
Add Yeast
Recommended: Ale, Scottish Ale
Harvest Amber
Steep & Strain:
1 ½-3 Gallons Water
½ -lb 40L Crystal
½-lb 80L Crystal
¼-lb Chocolate Malt
(Grains in one bag)
10-50 minutes at 150°-190° (Tea)
Then Sparge (Strain) with 1-2 qts. Water
Add to Tea:
8-10-lbs. Malt (More malt = More Body/Alcohol)
Recommended: Light Malt
1-oz. Northern Brewer A:
Total H.B.U.= 15-20 Between the two ounces
Also Recommended: Summit, Simcoe or Sterling
Boil for whole hour
½ Hour into Boil Add:
½-oz. Northern Brewer A:
½-oz. Cascade A:
50 Min. into Boil Add:
½-oz. Cascade A:
Note: Sanitize Strainer by placing in Kettle
or have in dishwasher the night before.
58 Min. into Boil Add:
½ -oz. Northern Brewer (Can also use Mt. Hood, Halertaur etc.)
Place the Kettle into an Ice Bath. Then cool to 65°-70° by Sparging Hops with 1-3 Gals. of Distilled Cold Water to make a total of 5 Gals.
Add Yeast
Recommended: Nottingham, Muntons, Activator pack: 1084 Irish
Harvest Wheat Beer
Steep & Strain:
1 ½-3 Gallons Water
1-lb 20L Crystal
½ -lb Torrified Wheat
1-lb Red Wheat Malt
(Grains in one bag)
10-50 minutes at 150°-190° (Tea)
Then Sparge (Strain) with 1-2 qts. Water
Add to Tea:
4-lbs. Light Malt Syrup
3-lbs Wheat Malt Extract
1-oz. Mt. Hood A:
Also Recommended: Spalt, Halertaur or Tettnenger
Boil for whole hour
½ Hour into Boil Add:
1-oz. Mt. Hood A:
50 Min. into Boil Add:
½ -oz. Tettnenger A: (Optional)
Note: Sanitize Strainer by placing in Kettle
or have in dishwasher the night before.
Place the Kettle into an Ice Bath. Then cool to 65°-70° by Sparging Hops with 1-3 Gals. of Distilled Cold Water to make a total of 5 Gals.
Add Yeast
Recommended: SAF 05, American Ale Yeast
For German Style use W yeast, German Wheat or Belgian Wheat
Harvest Bock
Steep & Strain:
1 ½-3 Gallons Water
1/3-lb Chocolate Malt
1/3-lb 20L Crystal (Dopplebock)
1/3-lb 40L Crystal (Dopplebock)
(Grains in one bag)
10-50 minutes at 150°-190° (Tea)
Then Sparge (Strain) with 1-2 qts. Water
Add to Tea:
7 ½ -lbs. Light Malt Syrup
1-oz. Mt. Hood A:
1-oz. Sterling A:
Also Recommended: Sazz, Tettnanger, or Hallertaur
Boil for whole hour
½ Hour into Boil Add:
1-oz. Mt. Hood A:
50 Min. into Boil Add:
1-oz. Sterling A:
Note: Sanitize Strainer by placing in Kettle
or have in dishwasher the night before.
Place the Kettle into an Ice Bath. Then cool to 65°-70° by Sparging Hops with 1-3 Gals. of Distilled Cold Water to make a total of 5 Gals.
Add Yeast
Recommended: SAF Lager Yeast or Californian Lager/Bavarian Lager
American Black Rye Ale
(Black Rye IPA)
Make Tea
1.5-3 Gallons Water
.5lbs Rye Malt
.25lbs Black Patent
.25lbs Caraffa II
Add to Tea
7-9lbs Light Malt Extract
Hops
@Front
1oz Magnum
1oz Amarillo
30min
1oz Magnum
1oz Amarillo
45min
1oz Amarillo
55min
1oz Amarillo
Boil One Full Hour
Cool to fermentation temperature (65-74F).
Add Yeast
American Ale (Wyeast), or SAF-05(Dry)
Also Recommended- German Ale or Irish Ale
Harvest Belgian Tripple
Steep & Strain:
1 ½-3 Gallons Water
1-lb 20L Crystal
¼-lb CaraMunich
¼-lb 40L Crystal
¼-lb Special B
¼-lb CaraVienne
(Grains in one bag)
10-50 minutes at 150°-190° (Tea)
Then Sparge (Strain) with 1-2 qts. Water
Add to Tea:
9-lbs Extra Light Malt
1-lb Light Candy Sugar
1-oz. Tettnang A:
1 ½ -oz. Styrian Gold A:
Also Recommended: Mt. Hood, Spalt, Halertaur
Boil for whole hour
½ Hour into Boil Add:
1-oz. Tettnang A:
50 Min. into Boil Add:
1-oz. Sazz A:
Note: Sanitize Strainer by placing in Kettle
or have in dishwasher the night before.
Place the Kettle into an Ice Bath. Then cool to 65°-70° by Sparging Hops with 1-3 Gals. of Distilled Cold Water to make a total of 5 Gals.
Add Yeast
Recommended: Abby II Yeast or SAF #33 Dry
Harvest Gluten Free
Maple Stout
Boil:2 lbs,sugar
2 gallons of water
2 lbs Sorghum Extract
1.5 lbs Molasses1 1/2 barbados
.5 lbs Maple syrup1/2
At beginning of boil add
1 oz Fuggle Hops
1 oz Northern Brewer
At 30 min add
1/2 fuggle
1/2 Northern Brewer
At 50 min add
1 oz Fuggle
Add distilled or spring water until five gallons is reached, add 2 tsp of yeast nutrient to help attenuation
Add yeast when wort is cooled to 70 degrees
Ferment as if it were a standard Ale
Recommended yeast: 1056 american ale, saf 05
Note: Gluten Free beer is often sweet, as most gluten free sugars happen to only be mostly fermentable, residual sugars are to be expected
Harvest Cream Lager
Steep & Strain:
1 ½-3 Gallons Water
½ -lb 20L Crystal
(Grains in one bag)
10-50 minutes at 150°-190° (Tea)
Then Sparge (Strain) with 1-2 qts. Water
Add to Tea:
4-5-lbs. Extra Light Malt Syrup
1-lb Extra Light Dry Malt
1-lb Rice Sugar
½ -oz. Mt. Hood A:
Also Recommended: Cascade or Willamette
Boil for whole hour
½ Hour into Boil Add:
½ -oz. Mt. Hood A:
50 Min. into Boil
Note: Sanitize Strainer by placing in Kettle
or have in dishwasher the night before.
Place the Kettle into an Ice Bath. Then cool to 65°-70° by Sparging Hops with 1-3 Gals. of Distilled Cold Water to make a total of 5 Gals.
Add Yeast
Recommended: SAF Lager Yeast, American Ale or Californian Lager
Harvest Imperial Stout
Steep & Strain:
1 ½-3 Gallons Water
1/3 -lb Roast Barley (Dark, Black)
1/3 -lb Black Patent
1-lb 80L Crystal
(Grains in one bag)
10-50 minutes at 150°-190° (Tea)
Then Sparge (Strain) with 1-2 qts. Water
Add to Tea:
11-lbs. Light Malt (More malt = More Body/Alcohol)
1-oz. Nugget A: Total H.B.U.= 20-30
½ to 1-oz Chinook A: Between the two ounces
Also Recommended: Eroica, Galena or Magnum
Boil for whole hour
50 Min. into Boil Add:
½ -oz. Cascade A:
Note: Sanitize Strainer by placing in Kettle
or have in dishwasher the night before.
Place the Kettle into an Ice Bath. Then cool to 65°-70° by Sparging Hops with 1-3 Gals. of Distilled Cold Water to make a total of 5 Gals.
Add Yeast
Recommended: SAF 05, America Ale 1056 or Irish Ale Yeast
Harvest Stout
Steep & Strain:
1 ½-3 Gallons Water
½ -lb Roast Barley
½-lb Black Patent
1-lb 80L Crystal
½ -lb Chocolate Malt
(Grains in one bag)
10-50 minutes at 150°-190° (Tea)
Then Sparge (Strain) with 1-2 qts. Water
Add to Tea:
8-10-lbs. Amber Malt (More malt = More Body/Alcohol)
1-oz. Northern Brewer A: Total H.B.U.= 15-20
½ to 1-oz Chinook A: Between the two ounces
Also Recommended: Summit, Nugget or Sterling
Boil for whole hour
½ Hour into Boil Add:
½-oz. Chinook A:
50 Min. into Boil Add:
1-oz. Northern Brewer A:
Note: Sanitize Strainer by placing in Kettle
or have in dishwasher the night before.
Place the Kettle into an Ice Bath. Then cool to 65°-70° by Sparging Hops with 1-3 Gals. of Distilled Cold Water to make a total of 5 Gals.
Add Yeast
Recommended: Windsor or Irish Ale Yeast
Imperial Stout
Steep & Strain:
1 ½-3 Gallons Water
1/3 -lb Roast Barley (Dark, Black)
1/3 -lb Black Patent
1-lb 80L Crystal
(Grains in one bag)
10-50 minutes at 150°-190° (Tea)
Then Sparge (Strain) with 1-2 qts. Water
Add to Tea:
11-lbs. Light Malt (More malt = More Body/Alcohol)
1-oz. Nugget A: Total H.B.U.= 20-30
½ to 1-oz Chinook A: Between the two ounces
Also Recommended: Eroica, Galena or Magnum
Boil for whole hour
50 Min. into Boil Add:
½ -oz. Cascade A:
Note: Sanitize Strainer by placing in Kettle
or have in dishwasher the night before.
Place the Kettle into an Ice Bath. Then cool to 65°-70° by Sparging Hops with 1-3 Gals. of Distilled Cold Water to make a total of 5 Gals.
Add Yeast
Recommended: SAF 05, America Ale 1056 or Irish Ale Yeast
Harvest Double I.P.A.
Steep & Strain:
1 ½-3 Gallons Water
1-lb 40L Crystal also available darker colors for more toasty notes.
¼-lb CaraVienne
(Grains in one bag)
10-50 minutes at 150°-190° (Tea)
Then Sparge (Strain) with 1-2 qts. Water
Add to Tea:
9-lbs. Malt (More malt = More Body/Alcohol)
Recommended: Light Malt
1-oz. A: Total H.B.U. = 15-20
1-oz. A: Between the two ounces
Recommended: Columbus, Chinook,
Summit, Simcoe or Amarillo
Boil for whole hour
½ Hour into Boil Add:
½-oz. A:
½-oz. A:
40 Min. into Boil Add:
½-oz. A:
50 Min. into Boil Add:
1-oz. A:
Note: Sanitize Strainer by placing in Kettle
or have in dishwasher the night before.
55 Min. into Boil Add:
1-oz. Hops
Recommended: Crystal Hops, Columbus, or Amarillo
58 Min. into Boil Add:
½ -oz. Hops
Place the Kettle into an Ice Bath. Then cool to 65°-70° by Sparging Hops with 1-3 Gals. of Distilled Cold Water to make a total of 5 Gals.
Add Yeast
Recommended: #04 or #05 Yeast for drier finish also American Ale Yeast in Liquid Activator Packs for a cleaner taste.
WINE RECIPES
Wine is very simple to learn, there is generally no reason to boil or cook most fruits and vegetables (yes, veggies too). The greatest difficulty most people have is getting the juice fresh and in quantity.
Little or no water should be added to any wine, meaning you want pure, fresh juice. A juicer works great if you have the time for it, but a press is generally recommended. Quality and quantity are completely up to you, wine can be made from a can of frozen concentrate or it can be made from the finest grapes on earth, whatever you decide will dramatically change the flavor of your wine.
Blackberry
4.75 gallons pressed Blackberries (45+ Lbs)
6 Lb raw cane sugar
1 tsp yeast nutrient
1 package Lalvin 71B
1.25 tsp Potassium Metabisulfite
1 quart water
Add Potassium Metabisulfite to blackberry juice, wait 24 hours for sulfurs to dissipate.
Add Raw cane sugar to water until dissolved then add to juice, boiling sugar in water is recommended to sanitize sugar
Add nutrient and yeast, ferment at 70 degrees Fahrenheit, Generally takes 30+ days for complete fermentation.
Plum
4 Gallons fresh-squeezed plums (30+ Lbs depending on plum type)
1 Gallon fresh-pressed black cherry juice (10+ Lbs)
1 lb Raw cane sugar
2 tsp Yeast Nutrient
1 package Lalvin 1116 wine yeast
1.25 tsp Potassium Metabisulfite
1 quart water
4 tsp.pectic enzyme
Mix cherry juice and sugar until sugar is dissolved then add to Plum juice
Add Potassium Metabisulfite allow 24 hours for sulfur to dissipate
Add Nutrient and yeast, allow 30+ days to complete fermentation,
NOTE: Plums are very high in sugar content, be sure fermentation is complete before bottling, bottling early WILL result in exploding bottles that are very messy and dangerous.
MEAD RECIPES
It is HIGHLY recommended NOT to boil Honey for fermentation. The flavor of honey drastically changes when boiled and fermented, and fermentation time will also change to a much faster rate. Mead is a slow process, don't rush it.
WARNING: Mead can be extremely potent, and fermentation is slow due to enzymes in the honey. HAVE FUN BUT BE SAFE.
FYI: Most commercial Honey is mostly corn syrup, corn syrup wine has a noticeably different flavor than honey wine. Raw Honey is the best way to get quality mead.
NEVER PASTEURIZE OR BOIL HONEY, IT TASTES VERY MUSTY AND LOSES IT'S QUALITIES WHEN COOKED BEFORE FERMENTATION.
Patience is Key
to Quality Mead
Mead
16 lbs Raw Wildflower Honey
1 Vanilla Bean, Split Open
4.5 Gallons Water
2.5 Tsp Yeast Nutrient
bring ingredients to low heat to help dissolve honey into water. Do not chop vanilla bean.
Do not boil Honey.
Use Sweet or Dry Mead Yeast
Ferment 3-12+ months @ 70 degrees
Hopped Mead
17 lbs Blackberry Honey
2 oz Crystal Hops
1.5 Oz Cascade Hops
4.5 Gallons Water
3 Tsp Yeast Nutrient
1 cup Grapefruit Juice Fresh
Steep hops into tea and add to grapefruit juice and one gallon water, simmer under low heat 5min.
Add honey,remaining water and nutrient.
Ferment @ 70 degrees F
Use Wyeast Labs Dry Mead yeast
Ferment 3-12+ months
Spiced Mead
16 lbs raw wildflower honey
1 tbsp cinnamon
1 split vanilla bean
.5 oz Juniper berries (dried)
1/4 cup apple juice
4.5 Gallons Water
Crush juniper to break open skins, add to water and honey at low heat to dissolve honey. add vanilla bean and cinnamon under continuous low heat for 5 Min.
adjust spice to taste before adding yeast, remember flavor will mix more evenly as time marches, so go easy on strong flavors such as juniper and cinnamon if adding flavor.
Ferment @ 70 degrees F
Use Sweet Mead Yeast for a special occasion treat
Ferment 3-12+ months
