Here are several tried and tested recipes for every kind of Ale & Lager. Please feel free to email us your best recipes too! For more recipes, check out BeerTools.Com

Scott Shurr's all-grain beer recipe page - Pale Ale

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Blizzard Pale Ale American pale ale

• 9 lbs. English 2 row pale malt
• 1/2 lb. English 2 row crystal malt
• 1/4 lb. American 6 row dextrin cara pils malt
• 1 oz. Perle hops pellets
• 1/2 oz. Cascade hops pellets
• 1 oz. Hallertau hops plugs
• 1 tsp. gypsum
• 1 tsp. Irish moss
• Wyeast 1056 American ale yeast
• 8 gallons water, filtered or pre-boiled
• 3/4 cup corn sugar or 1 1/2 cups dehydrated malt extract, for priming

Activate the yeast so that it is ready to go 1 day before brewing. Add yeast to starter solution so that starter is ready to go on brewing day. Heat 2 1/2 gallons water to 170 degrees and add 1 tsp gypsum. Combine with crushed grains. Hold at 153-155 degrees for at least 65 minutes. Sparge with remaining water at 170-180 degrees. Boil for 60 minutes. Add Perle hops at beginning of boil. Add Irish moss after 30 minutes. Add Cascade hops for last 15 minutes. Add 1/2 oz. Hallertau for final 5 minutes. Cool, combine in carboy with yeast starter. After fermentation has slowed (no more than 1 week), rack to secondary adding remaining 1/2 oz. of Hallertau hops to dry-hop. To prime, stir sugar or extract into 1 1/2 cups of boiling wort, and combine with the rest of the wort before bottling.

O.G. 1.045
F.G. 1.009

Judge's comments

A very good beer. Everything in balance. Good (great beer) needs more body.

Scott Shurr's all-grain beer recipe page - Wheat Beer

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 Winter Steam Wheat Beer

• 4 lbs. American 6 row pale malt
• 3 lbs. German 2 row wheat malt
• 1 lb. Belgian Pilsner malt
• 1/4 lb. American 6 row crystal malt (40L)
• 1 oz. Cascade leaf hops
• 1 oz. Saaz hops plugs
• 1 tsp. gypsum
• Wyeast 2035 American lager yeast
• 8 gallons water, filtered or pre-boiled
• 3/4 cup corn sugar or 1 1/2 cups dehydrated malt extract, for priming

Activate the yeast so that it is ready to go 1 day before brewing. Add yeast to starter solution so that starter is ready to go on brewing day. Heat 2 gallons water to 134 degrees and add 1 tsp gypsum. Combine with crushed grains. Hold at 120-123 degrees for at least 30 minutes. Add another 1 gallon water at 198 degrees. Hold between 150-155 degrees for at least 60 minutes. Sparge with remaining water at 170-180 degrees. Boil for 60 minutes. Add Cascade hops at beginning of boil. Add Saaz for final 10 minutes. Chill, combine in carboy with yeast starter. After fermentation has slowed (no more than 1 week), rack to secondary. To prime, stir sugar or extract into 1 1/2 cups of boiling wort, and combine with the rest of the wort before bottling.

O.G. 1.043
F.G. 1.018

Judge's comments

• Nice "flowery" hop aroma. Mild sweet malt aroma, mild low diacetyl- correct for style.
• Nice flowery hops aroma. No noticeable esters. Some diacetyl OK for style.

• Nice golden color- excellent, mild haze- OK for style, head retention is OK.
• Color to style. Some cloudiness OK for style. Good head retention.

• Nice hop flavor initially, could use a little more toasted malt for flavor to balance hop flavor, base bitterness seems low for style, great conditioning.
• Good malt/hop balance. No noticeable esters. Somewhat sweet.

• Nice medium to light body- OK for style.
• Medium, to style.

• Very well made beer, could use more hops for base bitterness for style. Toasted malt flavor could be increased in middle flavor.
• Very drinkable beer. Warming fermentation would bring out characteristic esters.

Scott Shurr's all-grain beer recipe page -  Brown Ale

 Charles Brown Ale brown ale

• 7 lbs. English 2 row mild ale malt
• 1/4 lb. American 6 row black malt (520L)
• 1/4 lb. American 6 row chocolate malt
• 1/4 lb. American 6 row crystal malt (40L)
• 1 oz. Fuggles hops plugs
• 1 oz. East Kent Goldings hops plugs
• 1 tsp. gypsum
• Wyeast 1028 London ale yeast
• 8 gallons water, filtered or pre-boiled
• 3/4 cup corn sugar or 1 1/2 cups dehydrated malt extract, for priming

Activate the yeast so that it is ready to go 1 day before brewing. Add yeast to starter solution so that starter is ready to go on brewing day. Heat 2 gallons water to 170 degrees and add 1 tsp gypsum. Combine with crushed grains. Hold at 150-155 degrees for at least 65 minutes. Sparge with remaining water at 170-180 degrees. Boil for 60 minutes. Add Fuggles hops at beginning of boil. Add 1/2 of Kent hops for last 10 minutes, and other 1/2 for final 5 minutes. Chill, combine in carboy with yeast starter. After fermentation has slowed (no more than 1 week), rack to secondary. To prime, stir sugar or extract into 1 1/2 cups of boiling wort, and combine with the rest of the wort before bottling.

O.G. 1.032
F.G. 1.010

Judge's comments

• Clean, just a hint of dark malt character. Nicely balanced.
• Nice welcoming aroma.

• Beautiful. Reddish tones from dark malt, head retention good, clarity find. Looks good.
• Good red color - clean - good head - on style.

• Just right. Black malt is just a bit dry in the finish. A hint of oxidation, but doesn't detract. Excellent.
• Heavy roast flavor - good balance - neither hop or malt overpower - smooth transition of flavors.

• Great. No problems.
• On style.

• This is a Celtic ale all the way. I could easily sit and have a session with a few of these. Excellent job.
• On style - a good "session" beer.

Scott Shurr's all-grain beer recipe page - porter

Courter Porter

robust Porter

• 9 lbs. Briess 2 row American Klages malt
• 1 lb. Munich malt
• 1/2 lb. American 6 row crystal malt (40L)
• 1/2 lb. American 6 row black patent malt (520L)
• 1/2 lb. American 6 row chocolate malt (400L)
• 1 oz. Willamette hops plugs
• 1 oz. Tettnanger hops plugs
• 1 tsp. gypsum
• Wyeast 1098 British ale yeast
• 8 gallons water, filtered or pre-boiled
• 3/4 cup corn sugar or 1 1/2 cups dehydrated malt extract, for priming

Activate the yeast so that it is ready to go 1 day before brewing. Add yeast to starter solution so that starter is ready to go on brewing day. Heat 2 1/2 gallons water to 135 degrees and add 1 tsp gypsum. Combine with crushed grains. Hold at 115-125 degrees for at least 30 minutes. Add another 1 1/4 gallons water at 200 degrees. Hold between 145-155 degrees for at least 60 minutes. Sparge with remaining water at 170-180 degrees. Boil for 60 minutes. Add Willamette hops at beginning of boil. Add Tettnanger for final 7 minutes. Cool, combine in carboy with yeast starter. After fermentation has slowed (no more than 1 week), rack to secondary. To prime, stir corn sugar or extract into 1 1/2 cups of boiling wort, and combine with the rest of the wort before bottling

O.G. 1.052
F.G. 1.014

Judge's comments

Bouquet/aroma

• Fruity nose- OK. Some roastiness.
• Good for style.
• Oxidation, some sweetness underneath.

Appearance

• Good color: black/red. Good head and clarity.
• Good color. Nice head.
• Beautiful color, nice head, nice small bubbles.

Flavor

• Malt is there, but fades quickly. Needs more hop bitterness and black patent character. Also, more malt. For short, more malt!
• Light on the hops and malt- good conditioning balance- is fair- again it could use more malt and hops.
• Tastes like a primarily an extract with a touch of chocolate. It's very sweet, but it lacks character.

Body

• A bit thin for style.
• Good for style- perhaps some more malt.
• Medium to thin.

Drinkability & overall impression

• Drinks well- no major flaws- but is too thin for style. Use more malt and more hops for bitterness.
• Nice beer. Lacking body.
• It's OK. It needs more malt adjuncts and hops. It's slightly oxidised, but otherwise, it's a recipe problem- more adjuncts, a little more attenuation.

Scott Shurr's all-grain beer recipe page - Weizen

Dunkel Weizen

German Dunkelweizen

• 4 lbs. German 2 row wheat malt
• 3 lbs. American 6 row pale malt
• 1 1/2 lbs. German 2 row malt
• 1/2 lb. American 6 row crystal malt (80L)
• 1/2 oz. Hallertau hops pellets
• 1/2 oz. Tettnanger hops plugs
• 1 tsp. gypsum
• Wyeast 3056 Bavarian wheat yeast
• 8 gallons water, filtered or pre-boiled
• 3/4 cup corn sugar or 1 1/2 cups dehydrated malt extract, for priming

Activate the yeast so that it is ready to go 1 day before brewing. Add yeast to starter solution so that starter is ready to go on brewing day. Heat 2 1/2 gallons water to 140 degrees and add 1 tsp gypsum. Combine with crushed grains. Hold at 120-130 degrees for at least 30 minutes. Heat to 150 degrees and hold between 150-160 degrees for at least 60 minutes. Sparge with remaining water at 170-180 degrees. Boil for 60 minutes. Add Hallertau hops at beginning of boil. Add Tettnanger for final 10 minutes. Cool, combine in carboy with yeast starter. After fermentation has slowed (no more than 1 week), rack to secondary. To prime, stir corn sugar or extract into 1 1/2 cups of boiling wort, and combine with the rest of the wort before bottling.

O.G. 1.040
F.G. 1.008