Foamy Horizons

Home Brew Recipes

Unlock 25 world-class homebrew recipes! This is your ultimate brewing playground, from hazy IPAs to crisp Kölschs, bold stouts to funky sours.

Juicy Nebula Hazy IPA

Hazy IPA

Juicy Nebula Hazy IPA

ABV
6.3%

IBU
35

OG
1.062

Fermentables

  • 9 lbs Pale 2-Row Malt
  • 2 lbs Flaked Wheat
  • 1 lb Flaked Oats
  • 0.5 lb Munich Malt

Hops

  • 0.5 oz Galaxy (60 min boil)
  • 1 oz Citra (5 min boil)
  • 1 oz Mosaic (5 min boil)
  • 2 oz Galaxy (Whirlpool at 170°F, 15 min)
  • 3 oz Citra (Dry Hop, 5 days)
  • 2 oz Mosaic (Dry Hop, 5 days)

Yeast

  • Safale US-05

Process

  1. Mash at 152°F for 60 minutes.
  2. .
  3. Whirlpool at 170°F with Galaxy hops for 15 minutes.
  4. .
  5. Dry hop on day 4 for 5 days.
  6. Package at 2.5 volumes CO2.

Midnight Oatmeal Stout

Oatmeal Stout

Midnight Oatmeal Stout

ABV
5.5%

IBU
30

OG
1.058

Fermentables

  • 8 lbs Maris Otter Malt
  • 1 lb Flaked Oats
  • 0.75 lb Chocolate Malt
  • 0.5 lb Roasted Barley
  • 0.5 lb Crystal 60L

Hops

  • 1 oz East Kent Goldings (60 min boil)
  • 0.5 oz Fuggle (15 min boil)

Yeast

  • Wyeast 1084 Irish Ale

Process

  1. Mash at 154°F for 60 minutes.
  2. .
  3. Cool to 68°F, pitch yeast, ferment for 10–14 days.
  4. Package at 2.2 volumes CO2.

Tart Cherry Sour

Fruit Sour

Tart Cherry Sour

ABV
5.0%

IBU
10

OG
1.048

Fermentables

  • 6 lbs Pilsner Malt
  • 2 lbs White Wheat Malt
  • 0.5 lb Flaked Wheat

Hops

  • 0.5 oz Saaz (60 min boil)

Yeast & Additions

  • Wyeast 5335 Lactobacillus (kettle sour)
  • Safale US-05
  • 4 lbs frozen tart cherries (secondary)

Process

  1. Mash at 150°F for 60 minutes, collect wort.
  2. Boil for 15 minutes, add Saaz hops, then cool to 90°F.
  3. Pitch Lactobacillus, hold at 90°F for 2-3 days until pH drops to 3.4.
  4. Boil again for 15 minutes, cool to 66°F, pitch US-05, ferment for 7 days.
  5. Add cherries in secondary for 10 days.
  6. Package at 2.5 volumes CO2.

Summer Wheat Ale

American Wheat

Summer Wheat Ale

ABV
4.6%

IBU
20

OG
1.045

Fermentables

  • 5 lbs Pale 2-Row Malt
  • 4 lbs White Wheat Malt
  • 0.5 lb Rice Hulls (for mash flow)

Hops

  • 0.75 oz Cascade (60 min boil)
  • 0.5 oz Cascade (5 min boil)

Yeast

  • Safale US-05

Process

  1. Mash at 152°F for 60 minutes.
  2. .
  3. .
  4. Package at 2.6 volumes CO2.

Pumpkin Spice Ale

Seasonal Ale

Pumpkin Spice Ale

ABV
5.4%

IBU
25

OG
1.055

Fermentables

  • 9 lbs Pale 2-Row Malt
  • 1 lb Crystal 40L
  • 0.5 lb Victory Malt
  • 1 lb canned pumpkin (mash)

Hops

  • 1 oz Fuggle (60 min boil)

Yeast & Additions

  • Safale S-04
  • 1 tsp pumpkin pie spice (5 min boil)

Process

  1. Mash pumpkin with grains at 154°F for 60 minutes.
  2. Boil for 60 minutes, adding hops and spice as listed.
  3. Cool to 68°F, pitch yeast, ferment for 10-14 days.
  4. Package at 2.4 volumes CO2.

Crisp Pilsner Lager

German Pilsner

Crisp Pilsner Lager

ABV
5.0%

IBU
35

OG
1.048

Fermentables

  • 9 lbs Pilsner Malt
  • 0.5 lb Carapils

Hops

  • 1 oz Hallertau Mittelfrüh (60 min boil)
  • 0.5 oz Saaz (15 min boil)
  • 0.5 oz Saaz (5 min boil)

Yeast

  • Wyeast 2124 Bohemian Lager

Process

  1. Mash at 148°F for 60 minutes.
  2. .
  3. Cool to 50°F, pitch yeast, ferment at 50°F for 14 days.
  4. Lager at 34°F for 4-6 weeks.
  5. Package at 2.5 volumes CO2.

Smoky Porter

Robust Porter

Smoky Porter

ABV
5.9%

IBU
40

OG
1.060

Fermentables

  • 9 lbs Pale 2-Row Malt
  • 1 lb Munich Malt
  • 0.75 lb Smoked Malt
  • 0.5 lb Black Patent Malt
  • 0.5 lb Crystal 80L

Hops

  • 1 oz Northern Brewer (60 min boil)
  • 0.5 oz Willamette (15 min boil)

Yeast

  • Safale US-05

Process

  1. Mash at 152°F for 60 minutes.
  2. .
  3. .
  4. Package at 2.3 volumes CO2.

West Coast Pale Ale

American Pale Ale

West Coast Pale Ale

ABV
5.2%

IBU
45

OG
1.052

Fermentables

  • 9 lbs Pale 2-Row Malt
  • 1 lb Crystal 20L
  • 0.5 lb Carapils

Hops

  • 1 oz Centennial (60 min boil)
  • 0.5 oz Cascade (15 min boil)
  • 1 oz Centennial (5 min boil)
  • 1 oz Cascade (Dry Hop, 5 days)

Yeast

  • Safale US-05

Process

  1. Mash at 150°F for 60 minutes.
  2. .
  3. .
  4. Dry hop for 5 days.
  5. Package at 2.5 volumes CO2.

Belgian Witbier

Witbier

Belgian Witbier

ABV
4.8%

IBU
15

OG
1.048

Fermentables

  • 5 lbs Pilsner Malt
  • 4 lbs Flaked Wheat
  • 0.5 lb Flaked Oats

Hops

  • 1 oz Saaz (60 min boil)

Yeast & Additions

  • Wyeast 3944 Belgian Witbier
  • 1 oz crushed coriander (5 min boil)
  • 1 oz dried orange peel (5 min boil)

Process

  1. Mash at 152°F for 60 minutes.
  2. Boil for 60 minutes, adding hops and spices as listed.
  3. .
  4. Package at 2.7 volumes CO2.

Bourbon Barrel Stout

Imperial Stout

Bourbon Barrel Stout

ABV
8.9%

IBU
60

OG
1.090

Fermentables

  • 13 lbs Pale 2-Row Malt
  • 1 lb Roasted Barley
  • 1 lb Chocolate Malt
  • 0.5 lb Crystal 120L
  • 0.5 lb Black Patent Malt

Hops

  • 2 oz Magnum (60 min boil)

Yeast & Additions

  • Wyeast 1056 American Ale
  • 2 oz oak cubes soaked in bourbon (secondary, 4-6 weeks)

Process

  1. Mash at 152°F for 60 minutes.
  2. .
  3. Cool to 66°F, pitch yeast, ferment for 14-21 days.
  4. Transfer to secondary with bourbon-soaked oak cubes for 4-6 weeks.
  5. Package at 2.2 volumes CO2.

Easy Session IPA

Session IPA

Easy Session IPA

ABV
4.5%

IBU
40

OG
1.042

Fermentables

  • 7 lbs Pale 2-Row Malt
  • 1 lb Munich Malt
  • 0.5 lb Crystal 15L

Hops

  • 0.5 oz Simcoe (60 min boil)
  • 1 oz Citra (10 min boil)
  • 1 oz Simcoe (5 min boil)
  • 1 oz Citra (Dry Hop, 4 days)

Yeast

  • Safale US-05

Process

  1. Mash at 150°F for 60 minutes.
  2. .
  3. .
  4. Dry hop for 4 days.
  5. Package at 2.6 volumes CO2.

Old School Barleywine

English Barleywine

Old School Barleywine

ABV
9.8%

IBU
50

OG
1.100

Fermentables

  • 15 lbs Maris Otter Malt
  • 1 lb Crystal 60L
  • 0.5 lb Special B

Hops

  • 2 oz East Kent Goldings (60 min boil)
  • 1 oz Fuggle (15 min boil)

Yeast

  • Wyeast 1028 London Ale

Process

  1. Mash at 150°F for 60 minutes.
  2. Boil for 90 minutes, adding hops as listed.
  3. Cool to 68°F, pitch yeast, ferment for 14-21 days.
  4. Age in secondary for 2-3 months (optional).
  5. Package at 2.2 volumes CO2.

Nutty Brown Ale

English Brown Ale

Nutty Brown Ale

ABV
4.8%

IBU
25

OG
1.050

Fermentables

  • 8 lbs Maris Otter Malt
  • 0.75 lb Crystal 40L
  • 0.5 lb Brown Malt
  • 0.25 lb Chocolate Malt

Hops

  • 1 oz Fuggle (60 min boil)
  • 0.5 oz East Kent Goldings (15 min boil)

Yeast

  • Safale S-04

Process

  1. Mash at 154°F for 60 minutes.
  2. .
  3. .
  4. Package at 2.3 volumes CO2.

Rustic Saison

Saison

Rustic Saison

ABV
6.8%

IBU
30

OG
1.060

Fermentables

  • 9 lbs Pilsner Malt
  • 1 lb Munich Malt
  • 0.5 lb Wheat Malt
  • 0.5 lb Cane Sugar (boil)

Hops

  • 1 oz Styrian Goldings (60 min boil)
  • 0.5 oz Saaz (15 min boil)

Yeast

  • Wyeast 3724 Belgian Saison

Process

  1. Mash at 148°F for 60 minutes.
  2. .
  3. Cool to 70°F, pitch yeast, ferment at 75-80°F for 10-14 days.
  4. Package at 2.8 volumes CO2.

Lemon Radler

Radler

Lemon Radler

ABV
3.5%

IBU
15

OG
1.035

Fermentables

  • 6 lbs Pilsner Malt
  • 0.5 lb Carapils

Hops

  • 0.5 oz Hallertau Mittelfrüh (60 min boil)

Yeast & Additions

  • Safale US-05
  • 2 gallons homemade lemonade (post-fermentation)

Process

  1. Mash at 150°F for 60 minutes.
  2. .
  3. Cool to 66°F, pitch yeast, ferment for 7 days.
  4. Mix 3 gallons fermented beer with 2 gallons lemonade (juice of 10 lemons, 1 cup sugar, water).
  5. Package at 2.5 volumes CO2.

Cologne Kölsch

Kölsch

Cologne Kölsch

ABV
4.8%

IBU
25

OG
1.046

Fermentables

  • 8 lbs Pilsner Malt
  • 1 lb Vienna Malt
  • 0.5 lb Wheat Malt

Hops

  • 1 oz Perle (60 min boil)
  • 0.5 oz Hallertau Mittelfrüh (15 min boil)

Yeast

  • Wyeast 2565 Kölsch

Process

  1. Mash at 150°F for 60 minutes.
  2. .
  3. Cool to 60°F, pitch yeast, ferment at 60-65°F for 10 days.
  4. Lager at 40°F for 2-3 weeks.
  5. Package at 2.5 volumes CO2.

Hoppy Experiment IPA

IPA

Hoppy Experiment IPA

ABV
7.0%

IBU
60

OG
1.065

Fermentables

  • 11 lbs Pale 2-Row Malt
  • 1 lb Crystal 20L
  • 0.5 lb Carapils

Hops

  • 1 oz HBC 586 (60 min boil)
  • 1 oz Sabro (15 min boil)
  • 1 oz HBC 586 (5 min boil)
  • 2 oz Sabro (Dry Hop, 5 days)
  • 2 oz HBC 586 (Dry Hop, 5 days)

Yeast

  • Safale US-05

Process

  1. Mash at 150°F for 60 minutes.
  2. .
  3. .
  4. Dry hop for 5 days.
  5. Package at 2.5 volumes CO2.

Irish Red Ale

Irish Red Ale

Irish Red Ale

ABV
5.1%

IBU
25

OG
1.052

Fermentables

  • 9 lbs Maris Otter Malt
  • 0.5 lb Crystal 40L
  • 0.25 lb Roasted Barley
  • 0.25 lb Crystal 120L

Hops

  • 1 oz East Kent Goldings (60 min boil)
  • 0.5 oz Fuggle (15 min boil)

Yeast

  • Wyeast 1084 Irish Ale

Process

  1. Mash at 152°F for 60 minutes.
  2. .
  3. .
  4. Package at 2.4 volumes CO2.

Morning Coffee Stout

Coffee Stout

Morning Coffee Stout

ABV
5.9%

IBU
35

OG
1.060

Fermentables

  • 9 lbs Pale 2-Row Malt
  • 1 lb Flaked Oats
  • 0.75 lb Chocolate Malt
  • 0.5 lb Roasted Barley
  • 0.5 lb Crystal 60L

Hops

  • 1 oz Magnum (60 min boil)

Yeast & Additions

  • Safale US-05
  • 4 oz coarse-ground coffee (cold brew, added to secondary for 24 hours)

Process

  1. Mash at 154°F for 60 minutes.
  2. .
  3. .
  4. Add cold-brewed coffee in secondary for 24 hours.
  5. Package at 2.2 volumes CO2.

Berliner Weisse

Berliner Weisse

Berliner Weisse

ABV
3.5%

IBU
5

OG
1.032

Fermentables

  • 4 lbs Pilsner Malt
  • 3 lbs White Wheat Malt

Hops

  • 0.25 oz Hallertau Mittelfrüh (60 min boil)

Yeast & Additions

  • Wyeast 5335 Lactobacillus (kettle sour)
  • Wyeast 1007 German Ale

Process

  1. Mash at 148°F for 60 minutes, collect wort.
  2. Boil for 15 minutes, add hops, cool to 90°F.
  3. Pitch Lactobacillus, hold at 90°F for 2-3 days until pH drops to 3.3.
  4. Boil again for 15 minutes, cool to 68°F, pitch German Ale yeast, ferment for 7 days.
  5. Package at 2.8 volumes CO2.

Cascadian Black IPA

Black IPA

Cascadian Black IPA

ABV
6.6%

IBU
70

OG
1.065

Fermentables

  • 11 lbs Pale 2-Row Malt
  • 0.5 lb Carafa III
  • 1 lb Crystal 40L

Hops

  • 1 oz Columbus (60 min boil)
  • 1 oz Cascade (15 min boil)
  • 1 oz Chinook (5 min boil)
  • 2 oz Cascade (Dry Hop, 5 days)

Yeast

  • Safale US-05

Process

  1. Mash at 152°F for 60 minutes.
  2. .
  3. .
  4. Dry hop for 5 days.
  5. Package at 2.5 volumes CO2.

Bavarian Hefeweizen

Hefeweizen

Bavarian Hefeweizen

ABV
5.0%

IBU
15

OG
1.050

Fermentables

  • 10 lbs Wheat Malt
  • 8 lbs Pilsner Malt

Hops

  • 1 oz Hallertau Mittelfrüh (60 min boil)

Yeast

  • Wyeast 3068 Weihenstephan Weizen

Process

  1. Mash at 152°F for 60 minutes.
  2. .
  3. Cool to 68°F, pitch yeast, ferment for 7-10 days.
  4. Carbonate to 2.7 volumes CO2.

Classic Amber Ale

Amber Ale

Classic Amber Ale

ABV
5.4%

IBU
30

OG
1.054

Fermentables

  • 10 lbs Pale 2-Row Malt
  • 1 lb Crystal 60L
  • 0.5 lb Munich Malt

Hops

  • 1 oz Northern Brewer (60 min boil)
  • 1 oz Cascade (15 min boil)

Yeast

  • Safale US-05

Process

  1. Mash at 152°F for 60 minutes.
  2. Boil for 60 minutes, adding hops as listed.
  3. Cool to 66°F, pitch yeast, ferment for 7-10 days.
  4. Carbonate to 2.4 volumes CO2.

Sea Salt Gose

Gose

Sea Salt Gose

ABV
4.2%

IBU
10

OG
1.040

Fermentables

  • 6 lbs Pilsner Malt
  • 5 lbs Wheat Malt

Hops

  • 0.5 oz Saaz (60 min boil)

Yeast & Additions

  • Wyeast 5335 Lactobacillus (kettle sour)
  • Safale US-05
  • 0.5 oz sea salt (10 min boil)
  • 1 oz coriander (10 min boil)

Process

  1. Mash at 150°F for 60 minutes.
  2. Boil 15 minutes, cool to 90°F, pitch Lactobacillus, hold until pH 3.4 (2-3 days).
  3. Boil 60 minutes, add hops, salt, coriander as listed.
  4. Cool to 66°F, pitch US-05, ferment 7 days.
  5. Carbonate to 2.8 volumes CO2.

Triple Threat IPA

Triple IPA

Triple Threat IPA

ABV
8.8%

IBU
100

OG
1.085

Fermentables

  • 15 lbs Pale 2-Row Malt
  • 1 lb Crystal 20L
  • 1 lb Cane Sugar (boil)

Hops

  • 2 oz Columbus (60 min boil)
  • 1 oz Citra (15 min boil)
  • 1 oz Simcoe (5 min boil)
  • 2 oz Citra (Dry Hop, 5 days)
  • 2 oz Simcoe (Dry Hop, 5 days)

Yeast

  • Safale US-05

Process

  1. Mash at 150°F for 60 minutes.
  2. Boil for 60 minutes, adding hops and sugar as listed.
  3. Cool to 66°F, pitch yeast, ferment for 10-14 days.
  4. Dry hop for 5 days.
  5. Package at 2.5 volumes CO2.

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