This is a collection of the homebrew recipes I’ve posted, broken down by category. Unless otherwise specified, all recipes are designed for brew-in-a-bag (BIAB) brewing, starting from RO or distilled water. Most batches are between 3 and 5.5 gallons. You can use brewing software like Beersmith, Brewer’s Friend, or Brewfather to scale them up or down to suit your system.

★ = a personal favorite

American Ales

  • Bine to Beer: An American amber ale made with a lot of homegrown fresh Cashmere hops thrown in at flame-out.
  • Irregular Coffee: A blind-clone attempt at recreating Carton Brewing’s Regular Coffee, an imperial cream ale with coffee added.

Belgian / Trappist Beers

English Ales

  • Another Round!: An English dark mild, more or less to style, with a few concessions to available hops and grain.
  • Ben’s Best Bitter: An accidental best bitter featuring Maris Otter and Willamette hops.
  • Fake English Accent: A pale mild ale with Voss kveik yeast and Amarillo hops.

Herb & Spice Beers

German Ales

IPAs & Pale Ales

  • 100 Club: A hazy 100% Brett IPA using Mosaic, El Dorado, and Strata hops. My 100th batch!
  • Breakfast on the Beach: A double NEIPA made with Toasted Coconut Cheerios in both the mash and whirlpool, plus hefty doses of Cashmere, Mosaic, and Sabro hops.
  • Double Bypass: A Bell’s Two Hearted Ale clone with Centennial hop terpenes from Oast House Oils.
  • Fresh as F**k—Pina Colada Edition: A hazy pale ale made with unmalted wheat, London III yeast, and Sabro and Mosaic hops.
  • Lazy Haze: A New England-style IPA made with all DME, all whirlpool and dry hops (CTZ, El Dorado, Idaho 7), dry yeast, and no boil!
  • What the Kveik?: A rye IPA with Citra and Amarillo hops, fermented at an absurdly high temperature with Opshaug kveik yeast.


  • Before Dawn: A mostly straightforward take on Czech dark lager, aka tmavé pivo.
  • Birra Perfetta: An Italian pilsner inspired by Tipopils, judiciously dry-hopped with Tettnang.
  • Black Phillip: A German-style schwarzbier adapted from Kai Troester’s recipe at Braukaiser.
  • Down the Danube: A Vienna lager courtesy of Brulosophy.
  • Fest Dressed: A traditional German festbier. My first really successful German-style lager.
  • Foam Hands: A clone(ish) of Pilsner Urquell, minus the triple decotion.
  • Lionshead Lager: A smoked red lager made with 50% home-smoked Red X malt.
  • Qingdao via Oslo: A pseudo-lager made with Oslo kveik, toasted flaked rice, and Qingdao Flower hops from China.
  • West Coast Pils: An aggressively dry-hopped 100% pilsner malt lager, using exclusively Mosaic cryo hops.

Saisons & Farmhouse

  • Bia Trà Xanh: A saison using Blaugies yeast, hit with a healthy dose of premium Vietnamese green tea.
  • Fruit Basket: A saison featuring heavy whirlpool and dry-hop additions of Hallertau Blanc & Huell Melon.
  • Grisette de Cacao: A session saison brewed with Hallertau Blanc and WLP546 Marañón Canyon Wild Cacao yeast from the White Labs Vault.
  • La Blonde Africaine: Sacc meets Brett in this rustic saison brewed with freekeh and Saaz hops.
  • Le Lumière Ambrée: An amber Brett saison made using the cake from La Blonde Africaine.
  • From Vilnius With Love: A homebrew take on Aldona Udriene’s famous Lithuanian farmhouse raw ale, spiced up with Sorachi Ace hops.

Sour & Wild Beers

  • Cheat Tart Gose: A quick and easy kettle soured gose that can also be adapted into a Berliner weisse.
  • Old Gold: My attempt at a sour solera, using dregs from multiple commerical sours.
  • Saint Perpetua: My barrel-aged solera sour project, with the first pull taken in December 2020. (Includes tasting notes for Nelson Sauvin + Mosaic dry-hopped version.)

Stouts & Porters

Guest Recipes

Here’s a collection of recipes posted by others on Yeast Driven.