30+ Easy January Homebrew Recipes to Brew in the New Year

As the cold weather sets in and January brings a fresh start to the year, it’s the perfect time for beer enthusiasts to get creative with their homebrews.

Whether you’re a seasoned brewer or just getting started, January offers endless possibilities for crafting unique, flavorful beers that capture the essence of winter.

From warming stouts and spiced ales to refreshing citrus-infused brews, this list of 30+ January homebrew recipes will inspire you to brew up something special that can be enjoyed all month long.

These recipes incorporate seasonal ingredients like cinnamon, orange peel, honey, and dark chocolate, making them perfect for cozy nights by the fire, holiday gatherings, or sharing with friends.

Get ready to embrace the cold weather and brew some unforgettable beers with our carefully curated selection of January homebrew recipes!

30+ Easy January Homebrew Recipes to Brew in the New Year

January is the perfect month to dive into the art of homebrewing, and with the right recipes, you can create unique, flavorful brews that reflect the spirit of the season.

Whether you’re in the mood for a rich, dark stout, a citrusy winter ale, or a spiced brown ale, these 30+ January homebrew recipes offer a wide range of tastes to suit every palate.

Not only will brewing at home bring you satisfaction, but it also provides the opportunity to experiment and try new techniques.

So grab your brewing equipment, pick out a recipe from our list, and let the creativity flow as you craft beers that will warm you up and delight your taste buds all winter long.

Winter Spice Ale

The Winter Spice Ale is a hearty, warming beer perfect for cold January nights. This recipe features a rich malt backbone balanced with the warmth of winter spices like cinnamon, cloves, and nutmeg. The result is a smooth and flavorful beer that evokes the cozy essence of the winter season.

Recipe:

• Batch Size: 5 gallons
• Boil Time: 60 minutes
• OG (Original Gravity): 1.065
• FG (Final Gravity): 1.020
• IBU (International Bitterness Units): 25
• ABV (Alcohol by Volume): 6.2%

Ingredients:

• 8 lbs Pale Malt (2-row)
• 2 lbs Munich Malt
• 1 lb Crystal Malt (40L)
• 0.5 lb Caramel Malt (10L)
• 1 oz East Kent Goldings Hops (60 minutes)
• 1 oz Fuggle Hops (15 minutes)
• 1 tsp Ground Cinnamon (5 minutes)
• 1 tsp Ground Nutmeg (5 minutes)
• 2 Whole Cloves (5 minutes)
• 1 Whirlfloc Tablet (optional, 15 minutes)
• Wyeast 1098 or Safale US-05 Yeast

Procedure:

1. Mash: Heat 3.5 gallons of water in your mash tun to 165°F. Add crushed malts, and mash at 152°F for 60 minutes.
2. Boil: Bring the wort to a boil, adding East Kent Goldings hops at the start of the boil. Add Fuggle hops, cinnamon, nutmeg, and cloves at the 15-minute mark.
3. Chill: After the boil, cool the wort to 70°F using a wort chiller.
4. Fermentation: Transfer the cooled wort to your fermenter, pitch yeast, and ferment at 68°F for 2 weeks.
5. Conditioning: Bottle and carbonate for 3 weeks before serving.

This Winter Spice Ale is a perfect companion for January’s chilly evenings. The complexity of the malt base harmonizes beautifully with the warming spices, making each sip feel like a cozy embrace. This recipe is a great way to celebrate the season and impress friends with a flavorful, homemade brew that embodies the spirit of winter.

Imperial Stout with Coffee & Vanilla

The Imperial Stout with Coffee & Vanilla is a decadent, full-bodied beer that packs a punch. Ideal for January, this brew combines dark, roasted malts with rich coffee and the smoothness of vanilla beans. The bold flavors of chocolate, coffee, and roasted barley meld together in this high-alcohol, warming stout.

Recipe:

• Batch Size: 5 gallons
• Boil Time: 90 minutes
• OG: 1.090
• FG: 1.020
• IBU: 40
• ABV: 9.5%

Ingredients:

• 10 lbs Pale Malt (2-row)
• 4 lbs Chocolate Malt
• 1 lb Black Patent Malt
• 1 lb Caramel Malt (40L)
• 1 lb Flaked Barley
• 2 oz Magnum Hops (60 minutes)
• 1 oz East Kent Goldings Hops (15 minutes)
• 2 oz Ground Coffee (cold brew, added at secondary)
• 2 Vanilla Beans (split and added at secondary)
• Wyeast 1084 Irish Ale Yeast or Safale US-04 Yeast

Procedure:

1. Mash: Heat 4 gallons of water in your mash tun to 170°F, then add crushed grains. Mash at 156°F for 90 minutes.
2. Boil: Bring the wort to a boil and add Magnum hops at the beginning of the boil. Add East Kent Goldings at 15 minutes remaining in the boil.
3. Cool and Ferment: Cool the wort to 70°F, transfer to fermenter, and pitch yeast. Ferment at 65°F for about 10-14 days.
4. Secondary and Flavoring: After primary fermentation, cold brew the coffee and add it along with the split vanilla beans to the fermenter. Let the beer condition for an additional 2 weeks.
5. Bottle and Carbonate: Bottle the beer and carbonate for about 3 weeks.

This Imperial Stout is ideal for January, as its deep, rich flavor profile provides a warming experience on even the coldest nights. The addition of coffee and vanilla adds an indulgent layer of complexity, while the high alcohol content gives it a boozy kick perfect for sipping slowly by the fire. The final result is a smooth, dark brew with a perfect balance of roasted and sweet flavors, perfect for those who enjoy rich, decadent stouts.

January Citrus Wheat Beer

The January Citrus Wheat Beer is a refreshing, light beer that offers a burst of citrus flavor while maintaining the smooth, creamy body of a wheat beer. With the cold of January still lingering, this beer brings a bright, zesty touch to the winter months, making it perfect for those who prefer a lighter brew with a bit of fruitiness.

Recipe:

• Batch Size: 5 gallons
• Boil Time: 60 minutes
• OG: 1.045
• FG: 1.010
• IBU: 18
• ABV: 4.5%

Ingredients:

• 6 lbs Wheat Malt
• 4 lbs Pale Malt
• 0.5 lb Flaked Wheat
• 1 oz Saaz Hops (60 minutes)
• 1 oz Hallertau Hops (15 minutes)
• Zest of 3 Oranges (added at 5 minutes)
• 1 oz Lemon Peel (added at 5 minutes)
• 1 tsp Coriander Seeds (added at 5 minutes)
• Wyeast 1010 American Wheat Yeast or Safale WB-06 Yeast

Procedure:

1. Mash: Heat 3.5 gallons of water in your mash tun to 165°F. Add crushed grains and mash at 152°F for 60 minutes.
2. Boil: Bring wort to a boil, adding Saaz hops at the start. At 15 minutes remaining, add Hallertau hops, orange zest, lemon peel, and coriander.
3. Cool and Ferment: Cool the wort down to 70°F, transfer it to your fermenter, and pitch yeast. Let the beer ferment at 68°F for 7-10 days.
4. Bottle and Carbonate: Bottle and carbonate for 2 weeks before serving.

The January Citrus Wheat Beer is the perfect beer for a lighter, more refreshing winter brew. The combination of orange zest, lemon peel, and coriander adds a layer of citrus and spice that will brighten up any winter gathering. While it’s lighter in alcohol and body, it still provides a satisfying, flavorful experience—ideal for those seeking something different during the winter months. This citrus-forward wheat beer makes a great addition to any homebrewer’s collection, especially for those looking to craft something that stands out during the colder days of January.

Dark Chocolate Cherry Porter

The Dark Chocolate Cherry Porter is a rich, decadent beer that combines the smooth, roasted malts of a porter with the indulgent flavors of dark chocolate and tart cherries. This is a great brew for those who enjoy a winter beer that feels both luxurious and comforting, making it ideal for January’s cold evenings.

Recipe:

• Batch Size: 5 gallons
• Boil Time: 60 minutes
• OG: 1.070
• FG: 1.020
• IBU: 30
• ABV: 6.8%

Ingredients:

• 8 lbs Pale Malt (2-row)
• 3 lbs Chocolate Malt
• 1 lb Black Patent Malt
• 1 lb Crystal Malt (40L)
• 0.5 lb Flaked Barley
• 1 oz East Kent Goldings Hops (60 minutes)
• 1 oz Fuggle Hops (15 minutes)
• 1.5 lbs Tart Cherries (added at secondary)
• 4 oz Cocoa Nibs (added at secondary)
• Wyeast 1098 or Safale US-05 Yeast

Procedure:

1. Mash: Heat 3.5 gallons of water to 165°F and mash at 152°F for 60 minutes with the crushed grains.
2. Boil: Bring wort to a boil and add East Kent Goldings hops at the start. Add Fuggle hops at 15 minutes left in the boil.
3. Cool and Ferment: After boiling, chill the wort to 70°F, transfer to fermenter, and pitch yeast. Ferment at 68°F for 10-14 days.
4. Secondary and Flavoring: Add tart cherries and cocoa nibs to the fermenter for secondary fermentation. Let it sit for 2-3 weeks.
5. Bottle and Carbonate: Bottle and carbonate for 3 weeks before serving.

This Dark Chocolate Cherry Porter is perfect for those seeking a bold winter brew. The blend of roasted malts, dark chocolate, and the tartness of cherries creates a well-balanced, flavorful beer that’s perfect for sipping slowly. The slight sweetness from the cherries pairs beautifully with the deep, roasted flavors of the porter, making this beer an excellent choice for cozy winter nights or holiday gatherings.

Citrus Pale Ale

The Citrus Pale Ale is a bright and aromatic beer with a hop-forward bitterness, balanced by the refreshing burst of citrus. It’s an ideal beer for those who want something more vibrant during the winter months, with the citrus notes providing a zesty contrast to the cold, dreary January days.

Recipe:

• Batch Size: 5 gallons
• Boil Time: 60 minutes
• OG: 1.052
• FG: 1.012
• IBU: 40
• ABV: 5.5%

Ingredients:

• 7 lbs Pale Malt (2-row)
• 1 lb Caramel Malt (10L)
• 1 lb Munich Malt
• 1 oz Cascade Hops (60 minutes)
• 1 oz Citra Hops (15 minutes)
• 1 oz Centennial Hops (5 minutes)
• Zest of 2 Oranges (added at 5 minutes)
• Zest of 1 Lemon (added at 5 minutes)
• Wyeast 1056 American Ale Yeast or Safale US-05 Yeast

Procedure:

1. Mash: Heat 3.5 gallons of water in your mash tun to 165°F, then add the crushed grains. Mash at 154°F for 60 minutes.
2. Boil: Bring wort to a boil and add Cascade hops at the beginning of the boil. At 15 minutes left, add Citra hops and zest of oranges and lemon. Add Centennial hops at 5 minutes.
3. Cool and Ferment: Chill the wort to 70°F, transfer it to the fermenter, and pitch yeast. Let it ferment at 68°F for 7-10 days.
4. Bottle and Carbonate: After fermentation, bottle and carbonate for 2-3 weeks before enjoying.

This Citrus Pale Ale is perfect for those who want a refreshing beer with a bright, zesty flavor to cut through the winter blues. The combination of citrus zest and aromatic hops creates an energizing and flavorful brew that will keep your taste buds engaged even on the coldest days. With its moderate ABV and balanced bitterness, this pale ale offers a great alternative for those who still want hop-forward flavors without the heaviness of darker winter beers.

Spiced Belgian Dubbel

The Spiced Belgian Dubbel is a strong, malty beer with complex flavors of dark fruits, caramel, and subtle spices. The warming qualities of the Belgian yeast, paired with the addition of cinnamon and cloves, make this an ideal brew for the chilly January days. It’s a rich and satisfying beer that brings depth and warmth to your winter drinking.

Recipe:

• Batch Size: 5 gallons
• Boil Time: 60 minutes
• OG: 1.070
• FG: 1.014
• IBU: 22
• ABV: 7.5%

Ingredients:

• 8 lbs Pale Malt (2-row)
• 2 lbs Munich Malt
• 1 lb Belgian Special B Malt
• 0.5 lb Caramel Malt (40L)
• 1 lb Dark Candi Sugar (added at boil)
• 1 oz East Kent Goldings Hops (60 minutes)
• 1 oz Saaz Hops (15 minutes)
• 1 tsp Ground Cinnamon (added at 5 minutes)
• 1/2 tsp Ground Cloves (added at 5 minutes)
• Wyeast 1214 Belgian Abbey Yeast or White Labs WLP500 Trappist Yeast

Procedure:

1. Mash: Heat 4 gallons of water to 165°F and mash at 152°F for 60 minutes with the crushed grains.
2. Boil: Bring the wort to a boil, adding East Kent Goldings hops at the start. Add Saaz hops, cinnamon, cloves, and dark candi sugar at 15 minutes.
3. Cool and Ferment: Cool the wort to 70°F and transfer it to the fermenter. Pitch yeast and ferment at 68°F for 10-14 days.
4. Bottle and Carbonate: Bottle the beer and carbonate for 3 weeks before drinking.

This Spiced Belgian Dubbel is perfect for those who love complex, malty brews with layers of flavor. The dark fruit notes, caramel sweetness, and the addition of spices make this beer feel both rich and warming, ideal for sipping slowly on a cold winter evening. The moderate alcohol content and the unique Belgian yeast character round out this beer, making it a must-try for fans of strong, flavorful winter ales.

Winter Spice Amber Ale

The Winter Spice Amber Ale combines the malty sweetness of amber malt with warm spices like cinnamon, nutmeg, and allspice. It’s a festive, full-bodied brew that’s perfect for the holiday season and into the chilly days of January. This beer is aromatic, slightly sweet, and balanced by a touch of bitterness, making it an excellent choice for enjoying fireside or at winter gatherings.

Recipe:

• Batch Size: 5 gallons
• Boil Time: 60 minutes
• OG: 1.060
• FG: 1.015
• IBU: 25
• ABV: 6.2%

Ingredients:

• 7 lbs Pale Malt (2-row)
• 2 lbs Munich Malt
• 1 lb Caramel Malt (40L)
• 0.5 lb Victory Malt
• 0.5 lb Aromatic Malt
• 1 oz East Kent Goldings Hops (60 minutes)
• 1 oz Fuggle Hops (30 minutes)
• 1 tsp Ground Cinnamon (added at 5 minutes)
• 1/2 tsp Ground Nutmeg (added at 5 minutes)
• 1/2 tsp Ground Allspice (added at 5 minutes)
• Wyeast 1098 British Ale Yeast or Safale US-04 Yeast

Procedure:

1. Mash: Mash the crushed grains in 4 gallons of water at 154°F for 60 minutes.
2. Boil: Boil the wort and add East Kent Goldings hops at the start of the boil. After 30 minutes, add Fuggle hops. With 5 minutes remaining, add the ground cinnamon, nutmeg, and allspice.
3. Cool and Ferment: Chill the wort to 70°F, transfer it to a fermenter, and pitch the yeast. Ferment at 68°F for 10-14 days.
4. Bottle and Carbonate: Bottle and carbonate for 2-3 weeks before enjoying.

This Winter Spice Amber Ale is perfect for those who love the cozy, aromatic qualities of holiday spices blended with a malt-forward beer. The sweet, caramelized malts serve as a great base for the warming spices, giving it a festive and comforting flavor. With its moderate bitterness and rich malt profile, this amber ale offers a wonderful balance between the sweetness of the season and the complexities of the spices.

Bourbon Barrel Brown Ale

The Bourbon Barrel Brown Ale offers a unique twist on the traditional brown ale, infused with the flavors of bourbon-soaked oak. The toasted malt flavors, caramel sweetness, and a slight nutty bitterness meld beautifully with the smoky, woody notes imparted from the bourbon barrel aging. This beer is a true winter sipper, bringing warmth and complexity to your glass.

Recipe:

• Batch Size: 5 gallons
• Boil Time: 60 minutes
• OG: 1.065
• FG: 1.018
• IBU: 35
• ABV: 6.7%

Ingredients:

• 7 lbs Pale Malt (2-row)
• 2 lbs Brown Malt
• 1 lb Chocolate Malt
• 1 lb Munich Malt
• 1/2 lb Crystal Malt (40L)
• 1 oz East Kent Goldings Hops (60 minutes)
• 0.5 oz Fuggle Hops (15 minutes)
• 1 oz Bourbon-soaked Oak Chips (added at secondary)
• Wyeast 1056 American Ale Yeast or Safale US-05 Yeast

Procedure:

1. Mash: Heat 3.5 gallons of water to 165°F, then mash the crushed grains at 154°F for 60 minutes.
2. Boil: Bring wort to a boil and add East Kent Goldings hops. After 45 minutes, add Fuggle hops.
3. Cool and Ferment: Cool the wort to 70°F and transfer to the fermenter, pitching the yeast. Ferment at 68°F for 7-10 days.
4. Secondary Fermentation: Add bourbon-soaked oak chips to the fermenter for 2-3 weeks.
5. Bottle and Carbonate: Bottle the beer and carbonate for 3 weeks before drinking.

The Bourbon Barrel Brown Ale is a decadent, rich beer that stands out with the bold flavors of bourbon and oak. The base brown ale provides a balanced maltiness that is enhanced by the smoky, caramel sweetness from the bourbon-soaked oak. This is a perfect winter beer that pairs well with hearty meals or just enjoyed by the fire after a cold day outdoors.

Coffee Vanilla Stout

The Coffee Vanilla Stout is a smooth, creamy stout with the rich, deep flavors of coffee and the sweet, aromatic essence of vanilla. This beer has a luxurious mouthfeel and the perfect balance of roasted bitterness from the coffee and the smooth sweetness from the vanilla, making it an excellent choice for cold January nights.

Recipe:

• Batch Size: 5 gallons
• Boil Time: 60 minutes
• OG: 1.075
• FG: 1.020
• IBU: 35
• ABV: 7.5%

Ingredients:

• 8 lbs Pale Malt (2-row)
• 2 lbs Roasted Barley
• 1 lb Chocolate Malt
• 0.5 lb Black Patent Malt
• 1 lb Flaked Barley
• 1 oz East Kent Goldings Hops (60 minutes)
• 1 oz Fuggle Hops (30 minutes)
• 2 oz Coarsely Ground Coffee (added at secondary)
• 1 vanilla bean (split and scraped, added at secondary)
• Wyeast 1098 British Ale Yeast or Safale US-04 Yeast

Procedure:

1. Mash: Mash the crushed grains in 4 gallons of water at 154°F for 60 minutes.
2. Boil: Bring wort to a boil and add East Kent Goldings hops. Add Fuggle hops at 30 minutes.
3. Cool and Ferment: After boiling, chill the wort to 70°F, transfer it to the fermenter, and pitch the yeast. Ferment at 68°F for 10-14 days.
4. Secondary Fermentation: Add the coarsely ground coffee and vanilla bean to the fermenter and let it sit for another 2-3 weeks.
5. Bottle and Carbonate: Bottle and carbonate for 3 weeks before enjoying.

The Coffee Vanilla Stout is a decadent, indulgent beer that blends the bold flavors of coffee with the subtle sweetness of vanilla. The roasted, dark malts and the smooth, creamy mouthfeel make this stout incredibly satisfying. The added coffee and vanilla elevate the beer to a new level, creating a rich, dessert-like brew that’s perfect for enjoying on chilly January evenings or as an after-dinner drink.

Spiced Apple Cider Ale

The Spiced Apple Cider Ale is a delightful hybrid brew that combines the refreshing tartness of apple cider with the malty richness of ale. Infused with cinnamon, cloves, and allspice, this winter warmer provides a cozy, comforting taste of the season. The result is a crisp, fruity ale with a spice-forward profile that’s perfect for January gatherings or quiet nights by the fire.

Recipe:

• Batch Size: 5 gallons
• Boil Time: 60 minutes
• OG: 1.055
• FG: 1.012
• IBU: 20
• ABV: 5.6%

Ingredients:

• 6 lbs Pale Malt (2-row)
• 3 lbs Apple Juice (fresh or concentrate, no preservatives)
• 1 lb Munich Malt
• 0.5 lb Caramel Malt (40L)
• 1 oz East Kent Goldings Hops (60 minutes)
• 0.5 oz Saaz Hops (15 minutes)
• 1 tsp Ground Cinnamon (added at 5 minutes)
• 1/2 tsp Ground Cloves (added at 5 minutes)
• 1/2 tsp Ground Allspice (added at 5 minutes)
• Wyeast 1056 American Ale Yeast or Safale US-05 Yeast

Procedure:

1. Mash: Mash the grains in 3.5 gallons of water at 154°F for 60 minutes.
2. Boil: Bring the wort to a boil and add East Kent Goldings hops. Add Saaz hops at 15 minutes. In the final 5 minutes of the boil, add cinnamon, cloves, and allspice.
3. Cool and Ferment: Chill the wort to 70°F, then transfer to a fermenter. Add the apple juice and pitch the yeast. Ferment at 68°F for 10-14 days.
4. Bottle and Carbonate: Bottle and carbonate for 2-3 weeks before drinking.

The Spiced Apple Cider Ale combines the best of both worlds—cider and ale—resulting in a crisp and lightly spiced drink that’s perfect for sipping on a cold January evening. The apple juice adds a refreshing fruitiness, while the spices bring warmth and depth. The malty backbone balances the tartness of the apple, making this brew a delightful winter option.

Maple Bourbon Porter

Maple syrup and bourbon meet in this decadent Maple Bourbon Porter, which features the deep, roasted flavors of a porter combined with the sweet richness of maple syrup and the warming essence of bourbon. The malt profile is robust and full, with hints of chocolate and coffee, while the maple syrup imparts a comforting sweetness that is amplified by the barrel-aged flavors. This is a full-bodied beer, perfect for enjoying during the cold winter months.

Recipe:

• Batch Size: 5 gallons
• Boil Time: 60 minutes
• OG: 1.070
• FG: 1.018
• IBU: 30
• ABV: 7.2%

Ingredients:

• 7 lbs Pale Malt (2-row)
• 2 lbs Chocolate Malt
• 1 lb Munich Malt
• 1 lb Crystal Malt (40L)
• 0.5 lb Black Patent Malt
• 1 oz East Kent Goldings Hops (60 minutes)
• 1 oz Fuggle Hops (15 minutes)
• 1 cup Maple Syrup (added at the end of the boil)
• 1 oz Bourbon-soaked Oak Chips (added at secondary)
• Wyeast 1056 American Ale Yeast or Safale US-05 Yeast

Procedure:

1. Mash: Mash the crushed grains in 3.5 gallons of water at 154°F for 60 minutes.
2. Boil: Boil the wort for 60 minutes, adding East Kent Goldings hops at the start and Fuggle hops at 15 minutes. Add maple syrup during the final 5 minutes of the boil.
3. Cool and Ferment: After boiling, chill the wort to 70°F, then transfer to a fermenter and pitch the yeast. Ferment at 68°F for 7-10 days.
4. Secondary Fermentation: Add the bourbon-soaked oak chips and let it ferment for another 2-3 weeks.
5. Bottle and Carbonate: Bottle and carbonate for 3-4 weeks before enjoying.

The Maple Bourbon Porter is a rich, indulgent brew that offers a complex blend of flavors. The maltiness of the porter lays the perfect foundation for the sweet maple syrup and bourbon notes. This beer is smooth, warming, and perfect for sipping on cold January evenings, making it an excellent choice for winter get-togethers or enjoying by the fire.

Cranberry Ginger Wheat Beer

The Cranberry Ginger Wheat Beer is a bright and refreshing brew with a delightful combination of tart cranberry and spicy ginger flavors. The wheat malt base offers a light, bready profile, while the cranberries provide a crisp, fruity bite. The ginger adds a touch of warmth and spiciness, making this beer a festive choice for winter celebrations and a great addition to your January brewing rotation.

Recipe:

• Batch Size: 5 gallons
• Boil Time: 60 minutes
• OG: 1.050
• FG: 1.012
• IBU: 20
• ABV: 5.0%

Ingredients:

• 6 lbs Wheat Malt
• 2 lbs Pale Malt (2-row)
• 0.5 lb Munich Malt
• 1 oz Saaz Hops (60 minutes)
• 1 oz Willamette Hops (15 minutes)
• 1 lb Cranberries (fresh or frozen, added at secondary)
• 1 oz Fresh Ginger (grated, added at secondary)
• Wyeast 1010 American Wheat Yeast or Safale US-05 Yeast

Procedure:

1. Mash: Mash the crushed grains in 3.5 gallons of water at 154°F for 60 minutes.
2. Boil: Boil the wort for 60 minutes, adding Saaz hops at the start and Willamette hops at 15 minutes.
3. Cool and Ferment: After the boil, chill the wort to 70°F, then transfer to the fermenter and pitch the yeast. Ferment at 68°F for 7-10 days.
4. Secondary Fermentation: Add cranberries and grated ginger to the fermenter and allow to ferment for another 1-2 weeks.
5. Bottle and Carbonate: Bottle and carbonate for 2-3 weeks before enjoying.

The Cranberry Ginger Wheat Beer is a lively and flavorful brew that offers a fantastic balance of tart, spicy, and sweet elements. The wheat malt provides a smooth, light base that highlights the fresh, fruity taste of the cranberries and the warmth of the ginger. This beer is an excellent choice for those looking for a refreshing, slightly spiced drink during the winter months, perfect for pairing with light appetizers or enjoying solo as a winter treat.

Cinnamon Honey Brown Ale

The Cinnamon Honey Brown Ale combines the smooth malty base of a brown ale with the warming flavors of cinnamon and honey. This is a great winter brew that offers a rich, sweet malt profile balanced by the spicy, aromatic heat of cinnamon. The honey adds complexity and a slight sweetness, while the brown ale’s moderate bitterness ensures a harmonious balance. Ideal for enjoying with winter desserts or a hearty meal, this beer is sure to bring comfort and warmth to any occasion.

Recipe:

• Batch Size: 5 gallons
• Boil Time: 60 minutes
• OG: 1.060
• FG: 1.014
• IBU: 25
• ABV: 6.0%

Ingredients:

• 8 lbs Pale Malt (2-row)
• 1 lb Caramel Malt (40L)
• 0.5 lb Chocolate Malt
• 0.5 lb Munich Malt
• 1 oz East Kent Goldings Hops (60 minutes)
• 1 tsp Ground Cinnamon (added at 5 minutes)
• 0.5 lb Honey (added at flameout)
• Wyeast 1056 American Ale Yeast or Safale US-05 Yeast

Procedure:

1. Mash: Mash the grains in 3.5 gallons of water at 154°F for 60 minutes.
2. Boil: Boil the wort for 60 minutes, adding East Kent Goldings hops at the start. Add the cinnamon at the final 5 minutes of the boil, and stir in honey during flameout.
3. Cool and Ferment: Cool the wort to 70°F, then transfer it to the fermenter. Pitch the yeast and ferment at 68°F for 10-14 days.
4. Bottle and Carbonate: Bottle and carbonate for 2-3 weeks.

This Cinnamon Honey Brown Ale is an excellent choice for cold winter evenings, offering a delightful blend of sweetness and spice. The brown ale’s rich maltiness provides a perfect backdrop for the warm cinnamon and the smooth, natural sweetness of honey. The resulting brew is well-rounded, easy to drink, and perfect for those looking for a cozy and flavorful winter beer.

Dark Chocolate Stout

For fans of rich, bold flavors, the Dark Chocolate Stout is a must-try brew. This stout brings together the deep, roasted malts typical of the style with the indulgent taste of dark chocolate. The result is a smooth, velvety beer that boasts cocoa, coffee, and a hint of bitterness, perfect for sipping during cold January nights. Its full body and creamy texture make it a perfect dessert beer or an excellent pairing with hearty winter dishes.

Recipe:

• Batch Size: 5 gallons
• Boil Time: 60 minutes
• OG: 1.070
• FG: 1.018
• IBU: 30
• ABV: 7.5%

Ingredients:

• 9 lbs Pale Malt (2-row)
• 2 lbs Roasted Barley
• 1 lb Chocolate Malt
• 1 lb Caramel Malt (40L)
• 1 oz East Kent Goldings Hops (60 minutes)
• 1 oz Fuggle Hops (15 minutes)
• 4 oz Dark Chocolate (added at flameout)
• Wyeast 1028 London Ale Yeast or Safale S-04 Yeast

Procedure:

1. Mash: Mash the crushed grains in 3.5 gallons of water at 154°F for 60 minutes.
2. Boil: Boil the wort for 60 minutes, adding East Kent Goldings hops at the start and Fuggle hops at 15 minutes. Add the dark chocolate at flameout, stirring to dissolve.
3. Cool and Ferment: Chill the wort to 70°F, transfer it to the fermenter, and pitch the yeast. Ferment at 68°F for 10-14 days.
4. Bottle and Carbonate: Bottle and carbonate for 3-4 weeks before drinking.

The Dark Chocolate Stout is a rich, decadent brew that perfectly combines the roasted malt character of a stout with the deep, bittersweet flavor of dark chocolate. This beer has a full, creamy body, and its complexity makes it ideal for pairing with rich desserts like chocolate cake or ice cream. It’s a great winter brew for anyone who enjoys a bold, indulgent beer that feels like a treat in a glass.

Orange Spice Winter Ale

The Orange Spice Winter Ale is a festive, flavorful beer that captures the essence of winter with its vibrant citrus and spice profile. The addition of orange peel and coriander provides a refreshing citrusy aroma, while the subtle spice from the coriander and cinnamon rounds out the beer’s flavor. This ale has a smooth malt backbone that supports the bright flavors of the orange and spices, making it a perfect choice for holiday gatherings or cozy nights by the fire.

Recipe:

• Batch Size: 5 gallons
• Boil Time: 60 minutes
• OG: 1.065
• FG: 1.012
• IBU: 20
• ABV: 6.4%

Ingredients:

• 7 lbs Pale Malt (2-row)
• 2 lbs Caramel Malt (40L)
• 1 lb Munich Malt
• 0.5 lb Wheat Malt
• 1 oz Cascade Hops (60 minutes)
• 0.5 oz Saaz Hops (15 minutes)
• 2 oz Orange Peel (added at flameout)
• 1 tsp Ground Cinnamon (added at flameout)
• 0.5 tsp Coriander (added at flameout)
• Wyeast 1056 American Ale Yeast or Safale US-05 Yeast

Procedure:

1. Mash: Mash the grains in 3.5 gallons of water at 154°F for 60 minutes.
2. Boil: Boil the wort for 60 minutes, adding Cascade hops at the start and Saaz hops at 15 minutes. Add the orange peel, cinnamon, and coriander at flameout.
3. Cool and Ferment: Cool the wort to 70°F, transfer it to the fermenter, and pitch the yeast. Ferment at 68°F for 10-14 days.
4. Bottle and Carbonate: Bottle and carbonate for 3 weeks.

The Orange Spice Winter Ale is an ideal choice for January, offering a refreshing and slightly spiced brew that balances malt sweetness with citrusy and spicy brightness. It’s perfect for sipping during the colder months, whether you’re hosting a winter gathering or relaxing after a long day. The bright orange and warm spice notes make it feel like a winter celebration in a glass.

Note: More recipes are coming soon!