Homemade Beer Recipes for Successful Beer Brewing

Homemade beer recipes for making beer at home for making ale, and lager, as well as an old-fashioned root beer recipe.

These are simple beer recipes that will take no time at all to make. Just make sure that you have the patience waiting for them to brew!


22.5 L water

2 kg liquid malt extract

60 g cracked crystal malt

60 g hops

1 kg sugar

1 tsp citric acid

1 tsp bottom-fermenting yeast

a bottle and glass of homemade beerPlace all the ingredients, except the citric acid and the yeast into a large boiler.

Bring to the boil and simmer for 30 minutes.

Place the citric acid into 1 liter of cold water that has been boiled and cooled. Add to the hot mixture.

Strain this liquid into a fermenter and leave it to cool until below 25ºC. (Test with a thermometer)

Add the dried yeast, then siphon the mixture into a closed fermenter. If there is a space at the top, fill with cold, boiled water.

Place the lid on firmly and put the airlock in place.

When the fermentation process has been completed, leave the beer for a day or two until the beer is clear. The siphon into sterilized bottles that have had a teaspoon of sugar added to each.

Cap the bottles and store in a dry, dark place for at least 8 weeks before drinking.


22.5 L water

2 kg light malt extract

100 g hops

1 kg sugar

2 tsp calcium sulphate

1 tsp magnesium sulphate

1 tsp top-fermenting yeast

Place about one third of the water into a large boiler and add all the beer-making ingredients except the yeast.

Bring to the boil and simmer for 30 minutes.

Strain the beer liquid into the fermentation vessel and add the rest of the water.

Cover and allow to cool until the temperature is below 25ºC. (Test with a thermometer)

Sprinkle the yeast on top of the cooled beer mixture and replace the lid. Skim if necessary, until the frothing subsides.

Siphon this mixture off and place in either a closed fermentation with an airlock or a sterilized fermentation vessel with a good lid. Don't allow for any air gaps.

When the beer starts to clear, the fermentation is complete.

Carefully siphon into bottles which have been sterilized and a teaspoon of sugar added to each.

Cap and leave for 4 weeks before sampling.


1/2 cup cinnamon
1/2 cup sarsaparilla
1/2 cup sassafrass
1/2 cup wintergreen
1 qt. water
1/4 cup honey
1/2 cup lemon juice
3 cups carbonated water

Simmer herbs in 1 quart water for 10 minutes and then strain.

Add honey and cool.

Add lemon juice and carbonated water just before serving.

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