Get Hooked on Homebrewing With These Three Easy Beer Styles

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Homebrewing can be exciting. You will be making your own alcohol. The same drink you used to pay for at pubs and bars will now be made on your kitchen. 

Once you make your own alcohol, you won’t love the ones made at bars and pubs. Brewing involves temperature monitoring, heavy lifting, and a lot of patience. It then culminates in gallons of liquid poured into a sterile container with yeast that will take around two to three weeks to turn into beer.

There can be two reactions when opening a bottle of homebrew. First, fantastic and the second, sheer disappointment. But don’t worry, it might take more than one chance to brew beer perfectly. 

Here are three easy beer recipes that you can try at home.

 

• American Wheat Ale

 

The two most popular brews in local shops are IPAs and pale ales. However, they are not ideal if you are brewing for the first time. The reason being you need to follow the steps very carefully. Even a minor mistake and the beer won’t ferment out completely. This will make the beer too sweet and bready. 

That’s why we recommend American Wheat Ale for the first timers. 

Here are what you need to make American Wheat Ale.

Ingredients

• 3.2 kg (7 pounds) Briess wheat liquid malt extract or similar.
• 4.15 oz Williamette pellet hops 
• 0.5 oz Citra pellet hops.
• 0.5 oz Cascade pellet hops.
• Wyeast 1010 (American Wheat) or Fermentis Safale US-05 yeast. 

Here are the steps you need to follow. 

1. Mix water with the malt extract for up to 22.3 L (almost 6 gallons). This will help you make a pre-boil. 
2. Stir thoroughly to dissolve and bring it to a boil.
3. Add the williamette pallet hops and boil them for one hour. 
4. Add the Citra and Cascade pallet hops just before turning off the burner.
5. Chill the material instantly to 18-degree Celsius or 65 degree Fahrenheit and let the material inside settle.
6. Ferment in a cool place until the beer attenuates completely (you won’t notice bubbling or other sign of activity at this time). 
7. If the yeast is healthy, fermentation will be completed in a week. 
8. Rack to a bottling bucket and add priming sugar. 
9. Target a carbonation level of 2.5 volumes. 

Your beer is ready to drink.

1. German Hefeweizen

Germen Hefeweizen is popular during summers because of their average alcohol content (4 to 5.5 percent ABV) and drinkability. Depending on what you love, you can give distinct fruity and spicy aromas, such as banana and clove. This will help you cover trace-off flavors, such as diacetyl that has a buttery aroma and mouthfeel. It also helps you eliminate acetaldehyde that gives off green apple aroma or grass aromas. 

Here’s what you need.

Ingredients

• 4.85 pounds wheat liquid malt extract. 
• 0.65 oz Hallertau pellet hops.
• Wyeast 3068 Weihenstephan Weizen or White Labs 

Here’s how to prepare it. 

1. Mix water with the malt extract for up to 22.3 L (almost 6 gallons). This will help you make a pre-boil. 
2. Stir thoroughly to dissolve and bring it to a boil.
3. Add the bittering hops and boil it for one hour. 
4. Chill the material instantly to 17-degree Celsius or 62-degree Fahrenheit and let the material inside settle.
5. Transfer the wort to the fermenter and pitch the yeast. 
6. Ferment in a cool place until the beer attenuates completely (you won’t notice bubbling or other sign of activity at this time). 
7. If the yeast is healthy, fermentation will be completed in a week. 
8. Rack to a bottling bucket and add priming sugar. 
9. Target a carbonation level of 2.5 to 3 volumes. 

Your beer is ready to drink. 

1. Porter and Stout

If you are a fan of coffee and chocolate, then porter and stout is the perfect choice for you. It provides strong flavour and aromas that hide potential fermentation flaws including the buttery (diacetyl) and green apple (acetaldehyde). 

Here’s what you need.

Ingredients

• 8.51-pound light liquid malt extract. 
• 14.46 oz Briess black barley.
• 10.93 oz crystal malt. 
• 10.93 oz briess dark chocolate malt.
• 1.16 oz horizon pellet hops.
• 0.85 oz Cenetennial hops.
• White labs WLP001.

Here’s how to prepare it. 

1. Mill the black barley, crystal malt, and dark chocolate malt together and place the mixture loosely in a grain bag. 
2. Steep the bag in one gallon of water at roughly 77-degree Celsius for 30 minutes. 
3. Lift the grain bag out the steeping liquid and place it in warm water. 
4. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 22.3 L or 5.9 Gallons. 
5. Stir thoroughly to dissolve the extract and bring mixture to a boil. 
6. Add the horizon hops and boil for one hour. 
7. Add the Centennial hops five minutes before turning off the burner. 
8. Chill the wort at 19-degree Celsius and add yeast. 
9. Ferment at 19-degree Celsius until the yeast drops to the bottom of the fermenter. 
10. Allow the yeast to settle and the stout to mature in the fermenter for two days after the fermentation is finished. 
11. Rack to a bottling bucket and add priming sugar. 
12. Target a carbonation level of 2.5 to 3 volumes. 

Your beer is ready to drink. 

Did you like any of the above recipes? Which one have you tried? Let us know in the comments.