Brewing beer styles at home

29 beer styles from pilsner to imperial stout – with typical figures and a ready-made base recipe for 20 litres (5.3 gal). You can adapt every recipe to your batch size and taste in the beer creator.

Lagers

German Pils

Pale, dry and bitter with a fine hop aroma.

4.4–5.2 % · 25–40 IBU · 5–10 EBC

Munich Helles

Mild, malty lager with gentle hop bitterness.

4.7–5.4 % · 16–22 IBU · 6–10 EBC

Kellerbier

Unfiltered, fresh lager from Franconia.

4.7–5.4 % · 20–35 IBU · 8–20 EBC

Vienna lager

Amber, malty and lightly toasted.

4.7–5.5 % · 18–30 IBU · 18–32 EBC

Märzen

Full-bodied, malty and amber – the classic festival beer.

5.6–6.3 % · 18–25 IBU · 16–34 EBC

Munich Dunkel

Dark lager with bread crust, malt and little bitterness.

4.5–5.6 % · 18–28 IBU · 34–56 EBC

Schwarzbier

Almost black but light and dry with mild roast notes.

4.4–5.4 % · 20–30 IBU · 50–80 EBC

Smoked beer (Rauchbier)

Bamberg style: a Märzen made with beech-smoked malt.

4.8–6.0 % · 20–30 IBU · 24–40 EBC

Helles bock (Maibock)

Strong, pale lager with lots of malt.

6.3–7.4 % · 23–35 IBU · 12–22 EBC

Doppelbock

Dark, strong Lenten beer with caramel and bread.

7.0–10.0 % · 16–26 IBU · 30–50 EBC

German and British ales

Kölsch

Pale, fresh and crisp, top-fermented and cold-conditioned.

4.4–5.2 % · 18–30 IBU · 7–11 EBC

Altbier

Copper-coloured, bitter and malty, from Düsseldorf.

4.3–5.5 % · 25–50 IBU · 22–40 EBC

English bitter

Amber and malty with earthy hop bitterness.

3.8–4.6 % · 25–40 IBU · 16–30 EBC

Irish red ale

Reddish, with caramel, toffee and a dry finish.

3.8–5.0 % · 18–28 IBU · 20–34 EBC

Brown ale

Brown, nutty and malty with chocolate notes.

4.2–5.4 % · 20–30 IBU · 30–50 EBC

Wheat beers

Hefeweizen

Cloudy and sparkling, with banana and clove.

4.3–5.6 % · 8–15 IBU · 4–14 EBC

Dunkelweizen

Wheat beer with banana, caramel and bread crust.

4.3–5.6 % · 10–18 IBU · 28–45 EBC

Witbier

Belgian white beer with coriander and orange peel.

4.5–5.5 % · 8–20 IBU · 5–10 EBC

Porter and stout

Porter

Dark with chocolate, coffee and caramel.

4.8–6.5 % · 25–40 IBU · 60–90 EBC

Dry Irish stout

Black, dry and roasty with a creamy head.

4.0–4.6 % · 25–45 IBU · 50–90 EBC

Imperial stout

Very strong and full-bodied with roast, chocolate and coffee.

8.0–11.0 % · 50–90 IBU · 80–150 EBC

Hoppy ales

American pale ale

Golden with citrus and floral aroma from Cascade hops.

4.5–6.2 % · 30–50 IBU · 10–20 EBC

West Coast IPA

Clear, dry and bitter with lots of citrus and pine.

6.0–7.5 % · 50–75 IBU · 10–20 EBC

Hazy IPA (NEIPA)

Hazy, soft and very fruity with little bitterness.

6.0–7.5 % · 25–45 IBU · 7–14 EBC

Session IPA

Light but full of hop aroma.

3.8–4.8 % · 35–55 IBU · 8–14 EBC

Belgian beers

Belgian blonde

Golden, fruity and spicy with Belgian yeast.

6.0–7.5 % · 15–30 IBU · 8–14 EBC

Dubbel

Dark abbey beer with dried fruit, caramel and spice.

6.0–7.6 % · 15–25 IBU · 20–40 EBC

Tripel

Pale, strong and dry, fruity and spicy.

7.5–9.5 % · 20–40 IBU · 6–12 EBC

Saison

Sparkling, dry and peppery, originally a farmhouse beer.

5.0–7.0 % · 20–35 IBU · 7–14 EBC

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