Cheap and Good Beer Recipes

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oneawesomeguy

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Share your recipes for really cheap beer you have made that came out pretty good. Include ingredients and process, approx. cost, and your rating (out of 50).
 

KYB

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Kentucky Common. Buying in bulk, under $10 for 5gal. See signature link for more info. Here are some reviews:

http://justdrinkbeer.com/component/...rew-beer-reviews/696-odaniels-kentucky-common

Recipe: O'Daniel's Kentucky Common #3
Brewer: O'Daniel
Asst Brewer:
Style: Specialty Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.054 SG
Estimated Color: 15.9 SRM
Estimated IBU: 24.9 IBU
Brewhouse Efficiency: 90.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5 lbs 8.0 oz Pale Malt (6 Row) US (2.0 SRM) Grain 64.71 %
2 lbs 8.0 oz Corn, Flaked (1.3 SRM) Grain 29.41 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.94 %
4.0 oz Chocolate Malt (450.0 SRM) Grain 2.94 %
1.00 oz Cluster [7.00 %] (60 min) Hops 24.9 IBU
1 Pkgs SafAle US-05 (DCL Yeast #US-05) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 8.50 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Step Add 12.75 qt of water at 163.3 F 150.0 F


Notes:
------
Mash for 18 hours.


Some people get great efficiency with this beer, some don't. This particular recipe was 6.0% abv. Mine have always ranged from 5.5-6%.
 

philrose

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My favorite recipe on the cheap is patersbier, because I usually have a pitch of the yeast (Trappist high gravity) lying around. If you didn't want to buy a smack pack, you could culture dregs from your favorite belgian style beer.

9 lbs pilsener
mash low, 148*

90 minute boil
hop with whatever noble hop is convenient. I usually have a pound of saaz in the freezer

shoot for 27 ibu, bittering at 60 min. Add a 10 minute addition of saaz, tett, mt hood, etc for a wee bit of hop flavor
 

DavidSteel

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Yea instead of mashing for 1 hour, mash for 18hrs. It creates just a hint of sourness, barely perceptible. It changes the characteristics of the beer.

So, is that suggested for the recipe or is it either way? I was confused because you listed the 60 minute rest and then the 18 in the notes
 

KYB

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Highly suggested. BeerSmith mash time is in minutes and I didn't want to put 1080 minutes. Sorry for the confusion. Everything else is like a normal brew day, you just mash longer, that's it.
 
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