Beer Brewing Supplies

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

http://www.brewersfriend.com/homebrew/recipe/calculator/

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:

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:

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