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As the cold of February settles in, it’s the perfect time to fire up your brew kettle and create something special for those cozy winter nights.
Whether you’re a seasoned homebrewer or just getting started, February offers a fantastic opportunity to experiment with a variety of beer styles.
From rich stouts and malty amber ales to bright pale ales and complex Belgian brews, there’s no shortage of recipes that can help you make the most of the season.
Brewing in February allows you to enjoy the fruits of your labor just in time for spring gatherings or to sip on something rich and hearty as you wait for warmer days.
In this blog post, we’ve curated a list of 25+ incredible homebrew recipes that will inspire you to brew something unique this month.
So, let’s get started with a variety of styles, techniques, and ingredients that will make your February brewing a success!
25+ Refreshing February Homebrew Recipes to Try This Season
Brewing in February is an enjoyable way to embrace the cold weather, create new flavors, and experiment with unique ingredients.
Whether you’re looking for a smooth, malty amber ale or a fruity Belgian Dubbel, these 25+ February homebrew recipes will give you a wide range of options to suit every taste.
The cool fermentation temperatures and the slower brewing process during this time of year also allow your beers to develop complex flavors that will keep you sipping through the winter months.
So gather your ingredients, fire up your brew kettle, and let these recipes inspire your next brewing adventure. Cheers to delicious homebrew creations!
February Homebrew IPA Recipes
February is the perfect month to experiment with homebrewing! The cool temperatures provide ideal fermentation conditions, and brewing a crisp, hoppy IPA can offer a refreshing contrast to winter’s chill. In this recipe collection, we’ll explore vibrant IPA recipes that utilize seasonal ingredients like citrus, spruce tips, and honey to create brews bursting with character. These recipes are beginner-friendly yet flexible enough for experienced brewers to customize.
Citrus Burst February IPA
- Batch Size: 5 gallons
- Original Gravity (OG): 1.060
- Final Gravity (FG): 1.012
- ABV: ~6.3%
- IBU: 50
Ingredients:
- 9 lbs Pale Ale Malt
- 1 lb Crystal Malt (40L)
- 0.5 lb Flaked Wheat
- 1 oz Cascade Hops (60 minutes)
- 0.5 oz Simcoe Hops (15 minutes)
- 0.5 oz Amarillo Hops (5 minutes)
- 2 oz Fresh orange zest (flameout)
- 1 lb Honey (added at flameout)
- SafAle US-05 Yeast
Directions:
- Mash grains at 152°F for 60 minutes, then sparge to collect 6.5 gallons of wort.
- Bring to a boil and add Cascade hops at the start.
- Add Simcoe hops with 15 minutes left in the boil and Amarillo hops at 5 minutes.
- At flameout, stir in orange zest and honey.
- Cool wort to 68°F and pitch yeast.
- Ferment at 68°F for 10–14 days, then transfer to secondary for dry hopping if desired.
- Bottle or keg, carbonate, and enjoy!
This Citrus Burst IPA is a bright, lively brew perfect for February’s transitional weather. Its vibrant flavors of orange and honey balance the hop bitterness beautifully, making it a versatile choice for casual sipping or pairing with hearty meals.
February Homebrew Stout Recipes
Warm up your winter evenings with a rich, creamy stout. February is a great time to brew stouts, as their bold flavors and hearty body are perfect for this time of year. This collection of stout recipes emphasizes ingredients like cocoa nibs, oatmeal, and seasonal spices for a comforting experience in every sip.
Velvet Cocoa Oatmeal Stout
- Batch Size: 5 gallons
- Original Gravity (OG): 1.065
- Final Gravity (FG): 1.018
- ABV: ~6.2%
- IBU: 30
Ingredients:
- 8 lbs Pale Ale Malt
- 1 lb Roasted Barley
- 0.75 lb Chocolate Malt
- 1 lb Flaked Oats
- 1 lb Lactose (milk sugar)
- 1 oz Fuggle Hops (60 minutes)
- 0.5 oz Fuggle Hops (15 minutes)
- 4 oz Cocoa nibs (secondary fermentation)
- Wyeast 1084 Irish Ale Yeast
Directions:
- Mash grains at 154°F for 60 minutes, then sparge to collect 6.5 gallons of wort.
- Boil wort and add Fuggle hops at the start and at 15 minutes.
- Add lactose 10 minutes before the end of the boil.
- Cool wort to 68°F and pitch yeast.
- Ferment at 68°F for 10–14 days.
- Transfer to secondary and add cocoa nibs; age for an additional 7 days.
- Bottle or keg, carbonate, and enjoy!
This Velvet Cocoa Oatmeal Stout is a luscious treat, combining smooth chocolate flavors with a creamy mouthfeel. It’s the perfect homebrew to sip by the fire on a cold February evening, offering both comfort and complexity.
February Homebrew Lager Recipes
For homebrewers ready to try their hand at lagers, February’s cool temperatures make it an excellent time to explore these crisp, clean styles. This recipe collection includes refreshing lagers with hints of winter-inspired ingredients like spruce tips and subtle spices, perfect for brightening up the tail end of winter.
Winter Spruce Tip Lager
- Batch Size: 5 gallons
- Original Gravity (OG): 1.048
- Final Gravity (FG): 1.010
- ABV: ~5.0%
- IBU: 25
Ingredients:
- 8 lbs Pilsner Malt
- 1 lb Vienna Malt
- 1 oz Hallertau Mittelfrüh Hops (60 minutes)
- 0.5 oz Saaz Hops (15 minutes)
- 2 oz Fresh spruce tips (5 minutes)
- Wyeast 2124 Bohemian Lager Yeast
Directions:
- Mash grains at 149°F for 60 minutes, then sparge to collect 6.5 gallons of wort.
- Boil wort, adding Hallertau hops at the start and Saaz hops at 15 minutes.
- Add spruce tips with 5 minutes left in the boil.
- Cool wort to 50°F and pitch yeast.
- Ferment at 50°F for 2–3 weeks, then lager at 34°F for 4 weeks.
- Bottle or keg, carbonate, and enjoy!
The Winter Spruce Tip Lager is a crisp and refreshing beer with subtle herbal and piney notes from the spruce tips. It’s a clean-drinking brew that captures the essence of February’s frosty beauty while hinting at the freshness of spring ahead.
February Homebrew Pale Ale Recipes
Pale ales are perfect for winter’s end as they offer a refreshing, hoppy experience while remaining smooth enough for chilly days. These recipes are great for brewers who want to make the most of their hops while experimenting with unique flavor profiles like tropical fruits and light spices. This collection of pale ale recipes features easy-to-brew options for all skill levels, ensuring a perfect addition to your February homebrew roster.
Tropical Winter Pale Ale
- Batch Size: 5 gallons
- Original Gravity (OG): 1.050
- Final Gravity (FG): 1.010
- ABV: ~5.3%
- IBU: 35
Ingredients:
- 8 lbs Pale Malt
- 1 lb Munich Malt
- 0.5 lb Crystal Malt (40L)
- 1 oz Citra Hops (60 minutes)
- 1 oz Mosaic Hops (15 minutes)
- 0.5 oz Simcoe Hops (5 minutes)
- 1 oz Dried pineapple chunks (secondary)
- Wyeast 1056 American Ale Yeast
Directions:
- Mash grains at 152°F for 60 minutes, then sparge to collect 6.5 gallons of wort.
- Boil the wort, adding Citra hops at the start and Mosaic hops at 15 minutes.
- Add Simcoe hops with 5 minutes left in the boil.
- Cool wort to 68°F and pitch yeast.
- Ferment at 68°F for 10–14 days.
- Transfer to secondary fermentation and add dried pineapple chunks; age for 7–10 days.
- Bottle or keg, carbonate, and enjoy!
The Tropical Winter Pale Ale is a delightful way to brighten up your February brewing routine. The blend of tropical hops combined with the subtle pineapple character creates a tropical punch that is refreshing yet still balanced, making it a perfect mid-winter sipper or a beer for early spring gatherings.
February Homebrew Wheat Beer Recipes
Wheat beers offer a smooth, slightly fruity profile that is perfect for those looking to brew something a little lighter during February. With flavors that range from refreshing citrus to bready malt undertones, these wheat beer recipes bring a touch of brightness to the colder months. Experimenting with wheat as a base allows brewers to play with yeasts and spices to create unique flavor profiles for any palate.
Spiced Winter Wheat Beer
- Batch Size: 5 gallons
- Original Gravity (OG): 1.052
- Final Gravity (FG): 1.010
- ABV: ~5.0%
- IBU: 18
Ingredients:
- 6 lbs Wheat Malt
- 3 lbs Pale Malt
- 1 lb Munich Malt
- 1 oz Saaz Hops (60 minutes)
- 1 oz Hallertau Hops (15 minutes)
- 1 tsp Orange peel (flameout)
- 1 tsp Ground cinnamon (flameout)
- 1/4 tsp Ground ginger (flameout)
- Wyeast 1010 American Wheat Yeast
Directions:
- Mash grains at 154°F for 60 minutes, then sparge to collect 6.5 gallons of wort.
- Boil the wort, adding Saaz hops at the start and Hallertau hops at 15 minutes.
- At flameout, add orange peel, cinnamon, and ginger.
- Cool wort to 68°F and pitch yeast.
- Ferment at 68°F for 10–14 days.
- Transfer to secondary if desired, then bottle or keg after fermentation.
- Carbonate and enjoy!
The Spiced Winter Wheat Beer combines the smooth wheat malt with the warming notes of cinnamon, ginger, and orange peel, making it an ideal brew to enjoy during the colder months. This beer offers a festive, comforting experience perfect for cozy evenings or as a unique addition to any winter gathering.
February Homebrew Saison Recipes
Saisons are a versatile style of beer, known for their complex flavors and fruity, spicy yeast character. February is a great month for brewing saisons, as the cooler fermentation temperatures allow the yeast to create nuanced, aromatic profiles. These recipes explore saisons with seasonal spices, herbs, and fruit additions, bringing warmth and brightness to the typically colder February months.
Spicy Winter Saison
- Batch Size: 5 gallons
- Original Gravity (OG): 1.062
- Final Gravity (FG): 1.008
- ABV: ~6.5%
- IBU: 35
Ingredients:
- 8 lbs Pilsner Malt
- 1 lb Munich Malt
- 1 lb Wheat Malt
- 1 oz Saaz Hops (60 minutes)
- 0.5 oz Amarillo Hops (15 minutes)
- 0.5 oz Coriander seeds (flameout)
- 1 tsp Grains of paradise (flameout)
- 1 oz Dried apricots (secondary fermentation)
- Wyeast 3711 French Saison Yeast
Directions:
- Mash grains at 150°F for 60 minutes, then sparge to collect 6.5 gallons of wort.
- Boil the wort, adding Saaz hops at the start and Amarillo hops at 15 minutes.
- Add coriander seeds and grains of paradise at flameout.
- Cool wort to 70°F and pitch yeast.
- Ferment at 70°F for 10–14 days.
- After fermentation is complete, transfer to secondary and add dried apricots; age for 7–10 days.
- Bottle or keg, carbonate, and enjoy!
The Spicy Winter Saison is a flavorful and aromatic beer that embodies the essence of winter spices and the complex fermentation character of the saison yeast. The apricot addition adds a subtle sweetness that balances the spicy coriander and grains of paradise, making this brew a perfect companion for winter gatherings or an evening by the fire.
February Homebrew Amber Ale Recipes
Amber ales offer a balanced profile, combining malt sweetness with hop bitterness, making them an ideal beer style for the tail end of winter. These brews feature a variety of malt varieties that create a rich, amber-colored beer with layers of caramel, toffee, and nutty flavors. February’s cooler temperatures are perfect for brewing amber ales, allowing the malt character to shine while the hops provide a subtle bitterness. These recipes are suitable for all experience levels, making them a great winter brewing project.
Toffee Nut Amber Ale
- Batch Size: 5 gallons
- Original Gravity (OG): 1.060
- Final Gravity (FG): 1.014
- ABV: ~6.0%
- IBU: 30
Ingredients:
- 7 lbs Pale Malt
- 2 lbs Crystal Malt (40L)
- 0.5 lb Munich Malt
- 0.5 lb Victory Malt
- 1 oz Centennial Hops (60 minutes)
- 0.5 oz Cascade Hops (15 minutes)
- 1 oz Toasted pecans (secondary)
- Wyeast 1056 American Ale Yeast
Directions:
- Mash grains at 154°F for 60 minutes, then sparge to collect 6.5 gallons of wort.
- Boil the wort, adding Centennial hops at the start and Cascade hops at 15 minutes.
- Cool wort to 68°F and pitch yeast.
- Ferment at 68°F for 10–14 days.
- Transfer to secondary fermentation and add toasted pecans; age for 7 days.
- Bottle or keg, carbonate, and enjoy!
The Toffee Nut Amber Ale is a rich and indulgent brew, with malt-forward flavors of toffee and caramel balanced by a hint of nuttiness from the toasted pecans. This amber ale is perfect for winter evenings, offering a hearty and flavorful experience that pairs well with comfort foods or can be enjoyed on its own.
February Homebrew Belgian Ale Recipes
Belgian ales are known for their complexity and depth of flavor, often featuring fruity, spicy, and malty characteristics. These recipes offer a range of Belgian-style brews that make the most of February’s cool fermentation conditions. Whether you’re looking for something light and fruity or dark and rich, Belgian ales are an excellent way to experiment with yeast-driven flavors and seasonal ingredients, perfect for adding a touch of Belgium to your winter brewing routine.
Winter Spice Belgian Dubbel
- Batch Size: 5 gallons
- Original Gravity (OG): 1.070
- Final Gravity (FG): 1.014
- ABV: ~7.5%
- IBU: 20
Ingredients:
- 7 lbs Pilsner Malt
- 3 lbs Munich Malt
- 1 lb Dark Candi Sugar
- 0.5 lb Special B Malt
- 0.5 lb Aromatic Malt
- 1 oz Tettnang Hops (60 minutes)
- 0.5 oz Saaz Hops (15 minutes)
- 1 oz Dried orange peel (flameout)
- 0.5 tsp Ground cinnamon (flameout)
- Wyeast 3787 Trappist High Gravity Yeast
Directions:
- Mash grains at 152°F for 60 minutes, then sparge to collect 6.5 gallons of wort.
- Boil the wort, adding Tettnang hops at the start and Saaz hops at 15 minutes.
- Add dark candi sugar, orange peel, and cinnamon at flameout.
- Cool wort to 68°F and pitch yeast.
- Ferment at 68°F for 10–14 days.
- Transfer to secondary fermentation and age for an additional 2–3 weeks.
- Bottle or keg, carbonate, and enjoy!
The Winter Spice Belgian Dubbel is a flavorful, rich beer with deep malt complexity, complemented by the warming spices of cinnamon and orange peel. This beer’s fruity and spicy notes, combined with its smooth body, make it a perfect winter brew, ideal for sipping on cold evenings or pairing with hearty stews and roasted meats.
February Homebrew Brown Ale Recipes
Brown ales are known for their smooth, malt-forward character, offering flavors of caramel, nuts, and light chocolate. These beers are comforting and versatile, making them perfect for the end of winter. Whether you prefer a light, sessionable brown ale or a richer, more robust brew, these recipes bring out the best in the brown ale style. February is an excellent time to brew a brown ale, as the cooler fermentation temperatures enhance the malt flavors and provide a perfect beer for the season.
Maple Nut Brown Ale
- Batch Size: 5 gallons
- Original Gravity (OG): 1.050
- Final Gravity (FG): 1.012
- ABV: ~5.0%
- IBU: 20
Ingredients:
- 7 lbs Pale Malt
- 2 lbs Munich Malt
- 1 lb Chocolate Malt
- 0.5 lb Crystal Malt (40L)
- 0.5 lb Brown Sugar
- 1 oz Willamette Hops (60 minutes)
- 1 oz East Kent Goldings Hops (15 minutes)
- 1/2 cup Maple syrup (flameout)
- 1 oz Roasted hazelnuts (secondary)
- Wyeast 1968 London ESB Yeast
Directions:
- Mash grains at 153°F for 60 minutes, then sparge to collect 6.5 gallons of wort.
- Boil the wort, adding Willamette hops at the start and East Kent Goldings hops at 15 minutes.
- Add brown sugar and maple syrup at flameout.
- Cool wort to 68°F and pitch yeast.
- Ferment at 68°F for 10–14 days.
- Transfer to secondary and add roasted hazelnuts; age for 7–10 days.
- Bottle or keg, carbonate, and enjoy!
The Maple Nut Brown Ale is a beautifully balanced brew with the rich, nutty character of roasted hazelnuts and a comforting sweetness from the maple syrup. This brown ale is perfect for sipping during February’s colder days, offering a smooth, malty experience that pairs wonderfully with roasted meats, cheese, or a slice of pecan pie.
February Homebrew IPA Recipes
India Pale Ales (IPAs) are celebrated for their bold hop character, and brewing one in February can be a great way to chase away the winter blues with bright, hop-forward flavors. These recipes offer a range of IPAs from light and citrusy to rich and resinous. Whether you’re a fan of traditional American IPAs or looking to explore experimental hop varieties, February is the perfect month to brew an IPA. The cooler temperatures allow for a clean fermentation, and the vibrant hop profiles shine through.
Citrus Burst IPA
- Batch Size: 5 gallons
- Original Gravity (OG): 1.060
- Final Gravity (FG): 1.010
- ABV: ~6.5%
- IBU: 60
Ingredients:
- 9 lbs Pale Malt
- 1 lb Caramel Malt (20L)
- 0.5 lb Munich Malt
- 1 oz Cascade Hops (60 minutes)
- 0.5 oz Centennial Hops (30 minutes)
- 0.5 oz Amarillo Hops (15 minutes)
- 1 oz Citra Hops (flameout)
- Zest of 2 grapefruits (flameout)
- Wyeast 1056 American Ale Yeast
Directions:
- Mash grains at 154°F for 60 minutes, then sparge to collect 6.5 gallons of wort.
- Boil the wort, adding Cascade hops at the start, Centennial at 30 minutes, and Amarillo at 15 minutes.
- Add Citra hops and grapefruit zest at flameout, then chill the wort.
- Cool wort to 68°F and pitch yeast.
- Ferment at 68°F for 10–14 days.
- Bottle or keg, carbonate, and enjoy!
The Citrus Burst IPA is a refreshing and lively beer that brings vibrant citrus flavors from both the hops and the added grapefruit zest. This brew’s bold hop profile and clean finish make it a perfect companion to spicy foods or grilled meats. Its crisp, thirst-quenching nature makes it an ideal beer to enjoy during the cold month of February.
February Homebrew Stout Recipes
Stouts are known for their rich, roasted flavors and full-bodied profiles, making them an excellent choice for brewing in February when you crave a warming, hearty beer. Whether you prefer a traditional dry stout or a creamy milk stout, these recipes showcase the versatility of the stout style. February’s colder temperatures offer the perfect environment for the fermentation process, allowing the deep malt flavors to develop into a well-rounded, satisfying brew.
Chocolate Espresso Stout
- Batch Size: 5 gallons
- Original Gravity (OG): 1.070
- Final Gravity (FG): 1.018
- ABV: ~7.2%
- IBU: 45
Ingredients:
- 8 lbs Pale Malt
- 1 lb Chocolate Malt
- 0.5 lb Black Patent Malt
- 0.5 lb Caramel Malt (40L)
- 1 lb Lactose (for sweetness)
- 1 oz East Kent Goldings Hops (60 minutes)
- 1 oz Fuggle Hops (30 minutes)
- 2 oz Ground espresso coffee (secondary)
- 4 oz Cocoa nibs (secondary)
- Wyeast 1098 British Ale Yeast
Directions:
- Mash grains at 156°F for 60 minutes, then sparge to collect 6.5 gallons of wort.
- Boil the wort, adding East Kent Goldings hops at the start and Fuggle hops at 30 minutes.
- Add lactose during the last 10 minutes of the boil to achieve the desired sweetness.
- Cool wort to 68°F and pitch yeast.
- After fermentation (10–14 days), transfer to secondary and add ground espresso coffee and cocoa nibs. Age for 7–10 days.
- Bottle or keg, carbonate, and enjoy!
The Chocolate Espresso Stout is a decadent and indulgent beer with the perfect balance of roasted malt, smooth chocolate, and rich espresso flavors. This stout offers a bold experience, ideal for cozy winter nights. Whether paired with chocolate desserts, hearty stews, or enjoyed on its own, this stout will keep you warm throughout February.
February Homebrew Wheat Beer Recipes
Wheat beers, known for their refreshing mouthfeel and crisp finish, make an excellent choice for a winter-to-spring transition brew. They are often light and easy to drink, with fruity and spicy flavors from the yeast combined with a smooth wheat malt character. These beers work well for both beginner brewers and experienced ones who want to experiment with unique additions like citrus or spices. February is a great time to brew a wheat beer, as the yeast performs well in slightly cooler temperatures, and the beer will be ready just in time for the first signs of spring.
Citrus Wheat Ale
- Batch Size: 5 gallons
- Original Gravity (OG): 1.050
- Final Gravity (FG): 1.010
- ABV: ~5.2%
- IBU: 18
Ingredients:
- 6 lbs Wheat Malt
- 3 lbs Pale Malt
- 0.5 lb Munich Malt
- 1 oz Hallertau Hops (60 minutes)
- 1 oz Saaz Hops (15 minutes)
- Zest of 2 oranges (flameout)
- 1 tsp Coriander seeds (flameout)
- Wyeast 3068 Weihenstephan Weizen Yeast
Directions:
- Mash grains at 152°F for 60 minutes, then sparge to collect 6.5 gallons of wort.
- Boil the wort, adding Hallertau hops at the start and Saaz hops at 15 minutes.
- Add orange zest and coriander seeds at flameout, then chill the wort.
- Cool wort to 68°F and pitch yeast.
- Ferment at 68°F for 10–14 days.
- Bottle or keg, carbonate, and enjoy!
The Citrus Wheat Ale is a crisp, refreshing beer with bright citrus notes and a slight spice from the coriander. The smooth wheat malt provides a soft mouthfeel, making this brew the perfect spring refresher. Whether you enjoy it after a long winter or as the first sign of warmer weather, this wheat ale is a perfect brew for February.
February Homebrew Amber Ale Recipes
Amber ales are a versatile style with a rich malt backbone and a balanced hop profile. They are perfect for brewers looking to create a beer that is both flavorful and easy-drinking. These beers are great for winter brewing as they can develop deep, caramelized malt flavors during fermentation and are incredibly smooth. Amber ales also provide a wonderful opportunity to experiment with different hop varieties, and the moderate alcohol content makes them ideal for sharing with friends or enjoying during chilly February evenings.
Caramel Toffee Amber Ale
- Batch Size: 5 gallons
- Original Gravity (OG): 1.060
- Final Gravity (FG): 1.012
- ABV: ~6.2%
- IBU: 30
Ingredients:
- 8 lbs Pale Malt
- 2 lbs Munich Malt
- 1 lb Caramel Malt (40L)
- 0.5 lb Crystal Malt (20L)
- 1 oz East Kent Goldings Hops (60 minutes)
- 0.5 oz Willamette Hops (30 minutes)
- 1 tsp Irish Moss (15 minutes)
- 0.5 oz Fuggle Hops (5 minutes)
- Wyeast 1056 American Ale Yeast
Directions:
- Mash grains at 154°F for 60 minutes, then sparge to collect 6.5 gallons of wort.
- Boil the wort, adding East Kent Goldings hops at the start, Willamette hops at 30 minutes, and Fuggle hops at 5 minutes.
- Add Irish Moss at 15 minutes for clarity.
- Cool wort to 68°F and pitch yeast.
- Ferment at 68°F for 10–14 days, then bottle or keg.
- Carbonate to your desired level and enjoy!
The Caramel Toffee Amber Ale is a rich, malty beer with notes of caramel, toffee, and a balanced hop finish. Its medium body and malt sweetness make it an excellent choice for a February brew, offering warmth and flavor in every sip. Whether you enjoy it with a hearty stew or on its own, this amber ale will satisfy your craving for something rich yet easy to drink.
February Homebrew Pale Ale Recipes
Pale ales are known for their balance between malt and hop, making them a great choice for brewers who want to brew something refreshing yet flavorful. February is a fantastic time to make a pale ale because the cooler fermentation temperatures enhance the clean hop character and allow the malt profile to come through without overpowering bitterness. These recipes provide a variety of approaches to brewing pale ales, with different hop varieties and subtle flavor additions to create a range of tastes from crisp and clean to bold and aromatic.
Citrus Cascade Pale Ale
- Batch Size: 5 gallons
- Original Gravity (OG): 1.052
- Final Gravity (FG): 1.012
- ABV: ~5.2%
- IBU: 45
Ingredients:
- 7 lbs Pale Malt
- 1 lb Caramel Malt (10L)
- 0.5 lb Munich Malt
- 1 oz Cascade Hops (60 minutes)
- 0.5 oz Centennial Hops (30 minutes)
- 1 oz Cascade Hops (flameout)
- Zest of 1 lemon (flameout)
- Wyeast 1056 American Ale Yeast
Directions:
- Mash grains at 154°F for 60 minutes, then sparge to collect 6.5 gallons of wort.
- Boil the wort, adding Cascade hops at the start and Centennial hops at 30 minutes.
- Add Cascade hops and lemon zest at flameout.
- Chill the wort, cool to 68°F, and pitch yeast.
- Ferment at 68°F for 10–14 days.
- Bottle or keg, carbonate, and enjoy!
The Citrus Cascade Pale Ale is an aromatic, hop-forward beer with bright citrus notes and a light malt backbone. The Cascade hops deliver floral, citrusy flavors that are complemented by the lemon zest for an extra burst of freshness. This pale ale is perfect for a February brew, bringing a touch of citrus sunshine to the winter season and offering a crisp, clean finish.
February Homebrew Belgian Ale Recipes
Belgian ales are known for their distinct yeast character and complex, fruity, and spicy flavors. These beers are perfect for brewers who want to experiment with unique flavors and develop something that stands out. Brewing a Belgian ale in February allows for a long, slow fermentation process, which helps the yeast flavors develop fully. Whether you prefer a Belgian Dubbel, Tripel, or Blonde, these recipes will help you create a brew that’s perfect for cold-weather sipping.
Belgian Dubbel
- Batch Size: 5 gallons
- Original Gravity (OG): 1.070
- Final Gravity (FG): 1.016
- ABV: ~7.2%
- IBU: 20
Ingredients:
- 9 lbs Pilsner Malt
- 1 lb Munich Malt
- 1 lb Caramel Malt (40L)
- 0.5 lb Dark Candi Sugar
- 1 oz Tettnang Hops (60 minutes)
- 0.5 oz Hallertau Hops (30 minutes)
- 1 tsp Irish Moss (15 minutes)
- Wyeast 1762 Belgian Abbey Yeast
Directions:
- Mash grains at 156°F for 60 minutes, then sparge to collect 6.5 gallons of wort.
- Boil the wort, adding Tettnang hops at the start and Hallertau hops at 30 minutes.
- Add dark candi sugar at the end of the boil to increase alcohol content and add complexity.
- Cool the wort, then pitch yeast at 68°F.
- Ferment at 68°F for 10–14 days.
- Bottle or keg, carbonate, and age for 2–3 weeks for optimal flavor.
The Belgian Dubbel is a classic, rich beer with flavors of dark fruit, caramel, and a subtle spice from the Belgian yeast. It has a smooth mouthfeel with a moderate alcohol warmth, making it the perfect beer for February’s chilly nights. This beer pairs wonderfully with rich stews, cheeses, and even chocolate desserts, offering a balanced yet complex experience that will warm you up.
Note: More recipes are coming soon!
