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The Brew House – Recipes and Hacks

Brew House all-grain beer kits consist of a 15 L bag of wort (unfermented beer), a small package of sodium bicarbonate pH buffer, a neutral fermenting Coopers yeast sachet, and a 200 g package of dextrose (corn sugar) for priming. These kits are marketed to make basic versions of different beer styles (e.g., blonde ale, stout, light lager). These are great kits, but just like all forms of cooking and food preparation the kits can be improved & modified by the addition of fresh ingredients. Using the kit as a base, many style varieties can be accomplished by manipulating the original gravity, yeast, water, steeping specialty grains, or adding hop pellets (dry-hopping). For example, at least 8 different styles can be produced from just the Munich Dark Lager kit: American brown ale, American amber ale, northern English brown ale, robust porter, dry stout, sweet stout, bock and dopplebock. Below is a list of tried and true Brew House Beer Kit modifications and hacks.  All of the ingredients listed below can be purchased at Grapes to Glass. Please checkout our online store for a current listing of hops, yeast, and grains.


American Brown Ale Brew House beer kit hack recipeAmerican Brown Ale

Ingredients:

Instructions:

  • Sanitize equipment as per Brew House instructions
  • Add pH stabilizer package to primary fermenter
  • Add 4 L of room temperature spring, carbon filtered, RO water (or tap if your tap water tastes good. Calgary tap water is typically fine.)
  • Add wort (Brew House kit). Final volume will be 19 L instead of 23. This increases flavours, body, and alcohol content and is crucial to the style.
  • Stir vigorously for 1 minute with a sanitized spoon
  • Take a specific gravity reading
  • Sprinkle Safale yeast over the surface or pour activated Wyeast pouch into wort, do not stir yeast in! (alternatively, follow the rehydration instructions for yeast found on the yeast sachet). Discard Coopers yeast or save in the fridge.
  • Follow remainder of Brew House instructions.


Newcastle Brown Ale Brewhouse Beer Kit hacks and recipesEnglish Brown Ale

Ingredients:

  • 1 Brew House Red Ale kit
  • 1/2 lb medium crystal malt (crushed)
  • 1/4 lb chocolate malt (crushed)
  • British yeast (such as Wyeast 1028 London Ale or Wyeast 1968 London ESB or Windsor dry yeast)

Instructions:

  • Heat 4 – 6 litres of water to 160 F (71 C) in a large pot. Use spring, carbon filtered, RO water (or tap if your tap water tastes good. Calgary tap water is typically fine.)
  • Place crystal and chocolate malt in a loosely tied grain bag (or paint strainer bag), and submerge in the water for 30 mins, stirring every 10 minutes or so. If no bag is available, use a fine mesh strainer to remove the grains from the liquid.
  • Remove grain bag from pot and cool in an ice bath to room temperature (or cooler).
  • Sanitize equipment as per Brew House instructions
  • Combine liquid wort from the pot with the wort in the Brewhouse kit inside the fermenter.
  • Add pH stabilizer package to primary fermenter
  • Final volume will be 19 – 21 L instead of 23. This increases flavours, body, and alcohol content and is crucial to the style.
  • Stir vigorously for 1 minute with a sanitized spoon
  • Take a specific gravity reading
  • Sprinkle yeast over the surface or pour activated Wyeast pouch into wort, do not stir yeast in! (alternatively, follow the rehydration instructions for yeast found on the yeast sachet). Discard Coopers yeast or save in the fridge.
  • Follow remainder of Brew House instructions.


American Pale Ale - Brew House kit hack

American India Pale Ale (IPA) (aka “Prairie dog IPA”)

Ingredients:

  • India Pale Ale (IPA) Brew House kit
  • 4 L spring, carbon filtered, RO water (or tap if your tap water tastes good. Calgary tap water is typically fine.)
  • Safale S-04 (or upgrade to Wyeast 1968 London ESB liquid yeast)
  • 21 g Cascade hop pellets for dry hopping last 7-10 days in fermenter
  • 21 g Magnum hop pellets for dry hopping last 7-10 days in fermenter

Instructions:

  • Sanitize equipment as per Brew House instructions
  • Add pH stabilizer package to primary fermenter
  • Add 4 L of room temperature spring, carbon filtered, RO water (or tap if your tap water tastes good. Calgary tap water is typically fine.)
  • Add wort (Brew House kit). Final volume will be 19 L instead of 23. This increases flavours, body, and alcohol content and is crucial to the style.
  • Stir vigorously for 1 minute with a sanitized spoon
  • Take a specific gravity reading
  • Sprinkle Safale yeast over the surface or pour activated Wyeast pouch into wort, do not stir yeast in! (alternatively, follow the rehydration instructions for yeast found on the yeast sachet). Discard Coopers yeast or save in the fridge.
  • Follow remainder of Brew House instructions.
  • Add Magnum and Cascade hops to secondary fermenter 7-10 days before bottling. Hops are naturally antimicrobial so no sanitization of the hop pellets is required.


american india pale ale Brew House recipe beer kit hackAmerican IPA (Similar to Sierra Nevada’s Pale Ale)

Ingredients:

  • 1 Brew House IPA kit
  • 1 oz American hops (such as Cascade or Centennial)
  • American yeast (such as Wyeast 1056 American Ale or Safale US-O5 dry yeast)

Instructions:

  • Sanitize equipment as per Brew House instructions
  • Add 3 L of room temperature spring, carbon filtered, RO water (or tap if your tap water tastes good. Calgary tap water is typically fine.)
  • Add pH stabilizer package to primary fermenter
  • Add wort (Brew House kit). Final volume will be 18 L instead of 23. This increases flavours, body, and alcohol content and is crucial to the style.
  • Stir vigorously for 1 minute with a sanitized spoon
  • Take a specific gravity reading
  • Sprinkle Safale yeast over the surface or pour activated Wyeast pouch into wort, do not stir yeast in! (alternatively, follow the rehydration instructions for yeast found on the yeast sachet). Discard Coopers yeast or save in the fridge.

  • Follow remainder of Brew House instructions.

  • Dry hop with American style hops in the secondary for 5 – 10 days before

    bottling or kegging.


Extra Special Bitter beer style recipe for Brew House beer kitsExtra Special Bitter (ESB)

Ingredients:

  • India Pale Ale (IPA) Brew House kit
  • 3/4 lb of crystal 40 malt
  • Safale S-04 (or upgrade to Wyeast 1968 London ESB liquid yeast)
  • 28 g East Kent Goldings hop pellets for dry hopping last 7-10 days in fermenter

Instructions:

  • Crush (mill) your grains and place them in a grain bag. If no grain bag available, a fine mesh strainer may be used later to separate the grains from the liquid.
  • Add grain bag to 1 gallons (3.8 L) of cold water in a 2 gallon (or larger) pot.
  • Place over medium heat. Bring temperature to 170°F and hold for 30 minutes, stirring the grain bag occasionally.
  • Drain the liquid from the grain bag and discard grain bag.
  • Remove pot from stove and cool it (an ice bath in the sink works well). Place a lid on the pot as it cools.
  • Sanitize equipment as per Brew House instructions
  • Add grain steep liquid from the stove to primary fermenter after it is cooled
  • Add pH stabilizer package to primary fermenter and stir to dissolve
  • Add wort (Brew House kit) to primary fermenter. Final volume should be about 19 L instead of 23. This increases flavours, body, and alcohol content and is crucial to the style. If a little below 19L add some spring, carbon filtered, RO water (or tap if your tap water tastes good. Calgary tap water is typically fine.)
  • Stir vigorously for 1 minute with a sanitized spoon
  • Take a specific gravity reading
  • Sprinkle Safale yeast over the surface or pour activated Wyeast pouch into wort, do not stir yeast in! (alternatively, follow the rehydration instructions for yeast found on the yeast sachet). Discard Coopers yeast or save in the fridge.
  • Follow remainder of Brew House instructions.
  • Add hops to secondary fermenter 7-10 days before bottling. Hops are naturally antimicrobial so no sanitization of the hop pellets is required.


Irish Stout Brew House recipeIrish Stout

Ingredients:

  • Brew House Munich Dark Lager kit
  • 12 oz. roast barley (crushed)
  • 8 oz. flaked barley
  • 1 oz. Northern Brewer hops
  • Safale S-04, Lallemand Windsor, or Wyeast 1084 Irish ale yeast

Optional Ingredients:

  • 8 oz. quick oats or flaked oats
  • 12 oz. lactose

Instructions:

  • Crush (mill) the roast barley and place it, with the flaked barley, in a grain bag. If you wish to make an oatmeal stout (Samuel Smith), include the quick oats. If you have no grain bag, a fine mesh strainer can be used to separate the grains from the liquid later.
  • Add grain bag to 2 gallons (7.6 L) of cold water in a 3 gallon (or larger) pot.
  • Place over medium heat and bring temperature to 170°F and hold for 20 minutes, stirring the grain bag occasionally.
  • Remove and discard grains from the liquid
  • Add the Northern Brewer hops to the liquid and boil for 20 minutes with no lid on the pot. A hop sock will help keep the hops separated, but is not required. If you want to make a milk stout (similar to Mackeson’s Milk Stout), dissolve lactose in the liquid during the last 5 minutes of the boil.
  • Remove pot from stove and cool it (an ice bath in the sink works well). Place a lid on the pot as it cools.
  • Sanitize equipment as per Brew House instructions
  • Pour wort into fermenter and add pH stabilizer package
  • Add the steeped grain mixture you made on the stove once it is cooled to the fermenter
  • Top up with water if necessary to achieve 23 L. Do not forget to add the pH adjustment package (package #1).
  • Stir vigorously for 1 minute with a sanitized spoon.
  • Take a specific gravity reading.
  • Sprinkle yeast over the surface or pour activated Wyeast pouch into wort, do not stir yeast in! (alternatively, follow the rehydration instructions for yeast found on the yeast sachet). Discard Coopers yeast or save in the fridge.
  • Follow remainder of Brew House instructions.


 

Vienna Lager Brewhouse recipeWaltzing Wiener Wanderjhar Wogger (Vienna Lager)

Ingredients:

  • 1 Brew House Pilsner kit
  • 1 lb. Munich malt (crushed)
  • 8 oz. Special Aromatique malt (crushed)
  • 8 oz. CaraVienne malt (crushed)
  • 1 oz. Saaz hops
  • Wyeast 2124 Bohemian lager yeast or Fermentis Saflager W-34/70 dry yeast

Instructions:

  • Crush (mill) your grains and place them in a grain bag. If no grain bag available, a fine mesh strainer may be used later to separate the grains from the liquid.
  • Add grain bag to 2 gallons (7.6 L) of cold water in a 3 gallon (or larger) pot.
  • Place over medium heat. Bring temperature to 170°F and hold for 20 minutes, stirring the grain bag occasionally.
  • Remove and discard grains.
  • Boil for 20 minutes with no lid on the pot. 
  • At the end of the boil, add Saaz hops, remove pot from heat and steep hops for 5 minutes. A hop sock will help keep the hops separated, but is not required.
  • Remove pot from stove and cool it (an ice bath in the sink works well). Place a clean, sanitized lid on the pot as it cools.
  • Sanitize equipment as per Brew House instructions
  • Pour wort into fermenter and add pH stabilizer package
  • Add the steeped grain mixture you made on the stove once it is cooled to the fermenter
  • Top up with water if necessary to achieve 23 L. Do not forget to add the pH adjustment package (package #1).
  • Stir vigorously for 1 minute with a sanitized spoon.
  • Take a specific gravity reading.
  • Sprinkle yeast over the surface or pour activated Wyeast pouch into wort, do not stir yeast in! (alternatively, follow the rehydration instructions for yeast found on the yeast sachet). Discard Coopers yeast or save in the fridge.
  • Follow remainder of Brew House instructions.
  • Ideally, pitch your yeast and ferment at 46–54°F and lager at 32°F for 6 to 8 weeks.


Duvel Belgian Golden Strong Brew House recipe hackDupe-All Golden Ale (Belgian Strong Golden Ale)

Ingredients for 4 gallons (15 L):

  • 1 Brew House Premium Lager kit
  • 1 lb. CaraPils malt (crushed)
  • 1 lb. corn sugar (dextrose) or white table sugar
  • 1 oz. East Kent Goldings hops
  • 1 oz. Saaz hops
  • Wyeast 1388 Belgian strong ale yeast

Instructions:

  • Crush your grains and place them in a grain bag. If no grain bag available, a fine mesh strainer may be used later to separate the grains from the liquid.
  • Add grain bag to 1 gallon (3.8 L) of cold water and 1 gallon (3.8 L) of wort from the Brew House kit.
  • Place over medium heat. Bring temperature to 170°F (76.7°C) and hold for 20 minutes, stirring the grain bag occasionally.
  • Remove and discard grains and bring to a boil.
  • Add Kent Goldings hops and sugar and boil for 20 minutes with no lid on the pot. A hop sock will help keep the hops contained, but is not required.
  • Put lid on pot for last few minutes of boil to sanitize it. Watch out for boil-overs!
  • At the end of the boil, add Saaz hops, remove pot from heat and steep hops for 5 minutes.
  • Remove pot from stove and cool it (an ice bath in the sink works well). Leave lid on the pot as it cools.
  • Sanitize equipment as per Brew House instructions.
  • Pour wort into fermenter and add pH stabilizer package.
  • Add the steeped grain mixture you made on the stove once it is cooled to the fermenter.
  • Do not forget to add the pH adjustment package (package #1).
  • Stir vigorously for 1 minute with a sanitized spoon.
  • Take a specific gravity reading.
  • Sprinkle yeast over the surface or pour activated Wyeast pouch into wort, do not stir yeast in! (alternatively, follow the rehydration instructions for yeast found on the yeast sachet). Discard Coopers yeast or save in the fridge.
  • Follow remainder of Brew House instructions.
  • Ideally, pitch your yeast and ferment at 65–75°F.

3 comments

    • James Holmstrrom says: August 29, 2016
  1. Dan says: April 28, 2016

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