Nothing beats a delicious, cold glass of beer after a long day of work. It even gets better if the beer is home-brewed using high-quality solar kettles. Luckily, it is now more than possible for you to homebrew your own beer because the recipes and ingredients are now more accessible.
Don’t worry; home brewing your own beer is not as complicated as you think. In fact, 1% of America’s beer production, which equates to 1.4 million beer barrels, is actually produced by homebrewers.
If you are interested in becoming a home brewer yourself, then you have come to the right page. In this article, we will be sharing with you some of the best home brewing beer recipes that you could try.
Top Home Brew Beer Recipes
Here are the top homebrew beer recipes that you could consider trying:
This recipe is originally from Kevin Mattie and it is also known as “BierMuncher”. It is drinkable and has a wide range of appeal.
- 7 lbs 2-row pale malt
- 0.75 lb dextrine/ cara-pils
- 0.50 crystal or caramel malt
- 0.50 lb Vienna malt
- 0.25 oz of cascade boil for 5 mins Centennial
- 0.25 oz of cascade boil for 20 mins Centennial
- 0.25 oz of the centennial boil for 35 mins Centennial
- 0.25 oz of the centennial boil for 55 mins Centennial
- Ale Yeast Danstar Nottingham
- Mash the ingredients at 150 F for 1 hour.
- Moisten it with 175F of water to make enough wort to reach 5.5 gallons once it’s boiled.
- Let it boil and add in the hops following the schedule indicated in the ingredients.
- Let it chill until it reaches the temperature of 68 degrees, and add in the yeast.
- Allow it to ferment at a room that is 68 degrees for at least 10 before you transfer it to bottles.
Captain Lawrence Smoked Porter
Here’s a recipe from Scott Vaccaro, who is the owner of Captain Lawrence Brewing Company. This and the American porter recipe was shared on The Brewing Network Radio.
- 9.5 lbs. Of 2-row US malt
- 3.2 lbs of Weyerman Smoked Malt
- 1.5 lbs of dark Munich malt
- 1.5 lbs. Of crystal malt
- 1.5 oz of Weyermann Dehusked Carafa III
- 2 oz of UK chocolate malt
- 0.44 oz Summit hops boiled for 70 minutes
- 1.55 oz crystal hops boiled for 20 minutes
- Yeast (White Labs WLP001 Ale)
- Mash at 154 for approximately 1 hour.
- Add the first wort hops into the kettle and add 170F water until it reaches pre-boil volume.
- Follow the schedule mentioned above when boiling and adding the hops.
- Allow it to cool until 69 f and pit the yeast.
- Let the fermentation continue at 69 F.
Blood Orange Hefeweizen
This recipe is from Sam Calagione, who is the president of Dogfish Head Craft Ales. He is also popularly known for his Discovery Channel show, the Brewmasters.
- 6.6. Lbs. of light liquid wheat malt (extract)
- 0.5 oz of Hallertau hop pellets boiled at 1 hour
- 1 oz of Saaz hop pellet boiled at 20 minutes
- 0.5 oz of Hallertau hop pellets boiled at 10 minutes
- 380 or White Labs WLP 300, or 3638 or Wyeast 3068
- 4 medium-size blood oranges
- Bring the liquid to a boil and add the hops according to the schedule mentioned in the ingredient list.
- Remove the skin of the blood oranges and separate it from the fruit sections.
- Discard half of the peels and cut the fruit sections into tiny pieces. You can use a grater for this because you will only need the rind part of the fruit. The white section of the fruit will add bitterness to the final output.
- Heat the peels and the fruit together with half a gallon of water to 160 F then remove it from the heat.
- Let the fruit cool and seep.
- Cool down the wort to 70 F as well then add both to a fermenter.
- Ferment for 10 days at 70 F after you pitch your yeast.
A home-brewed beer will give you an extreme sense of satisfaction if you are a beer lover. It is not as hard to do as you think. You just need to follow the instructions properly to get the best possible result.
Eventually, once you get the hang of brewing your own beer at home, you might even be able to make your own recipe tailored according to your preference. Doesn’t that sound exciting?