Ales, lagers and everything in between — brew better beer with recipes from the community.
Beer is brewed from four core ingredients — malted grain, hops, water and yeast — and from those four comes an astonishing range, from crisp lagers to jet-black stouts and juicy hazy IPAs. Browse community beer recipes below, including clones of well-known beers, each with the full grain bill, hop schedule and fermentation details.
Brewing starts by mashing malted grain in hot water to extract fermentable sugars, creating a sweet liquid called wort. The wort is boiled with hops for bitterness and aroma, then cooled and fermented with yeast — ales warm and quick, lagers cool and slow.
Beginners often start with extract brewing, which skips the mash by using ready-made malt extract; all-grain brewing takes more equipment but gives complete control over the recipe.
Extract brewing uses ready-made malt extract and skips the mash — simpler, and great for beginners. All-grain brewing mashes the grain yourself for full control, but needs more equipment.
A pale ale is a popular first brew — forgiving, not too strong and not too hoppy, with a good balance of malt and hops.
A clone recipe aims to recreate a specific commercial beer at home, matching its grain bill, hops and yeast as closely as possible.
Most ales ferment in 1–2 weeks, then need conditioning — you're usually drinking it 3–4 weeks after brew day. Lagers take longer.
At minimum a fermenter, an airlock, a way to sanitise, a thermometer and a hydrometer. Extract kits let you start without a full mash setup.
Build your recipe in Demijohn Journal, track every reading, and share it with the community — for free.
Get Started Free