Top 20 Most Popular 1-Gallon Beer Recipes for Homebrewing

Homebrewing has surged in popularity as beer enthusiasts seek to craft their perfect pint from the comfort of their homes.

Brewing a 1-gallon batch is an excellent way to experiment with different styles without committing to larger volumes, saving space, ingredients, and time.

Whether you’re a novice eager to dip your toes into the brewing world or an experienced brewer looking to expand your repertoire, this roundup covers 20 of the most popular beer styles that are perfect for 1-gallon batches.

Each section includes a detailed recipe to get you started on your brewing journey.

1. American Pale Ale (APA)

Description

Balanced with both malt and hop flavors, APAs are approachable and versatile, making them a favorite among many homebrewers.

Flavor Profile

Citrus and pine from American hops, with a clean malt backbone.

Recipe

Ingredients:

Malt:

2 lbs Pale Liquid Malt Extract
0.5 lb Caramel/Crystal Malt (40L), steeped

Hops:

0.5 oz Cascade (60 minutes)
0.5 oz Cascade (15 minutes)
0.5 oz Cascade (5 minutes)

Yeast:

Safale US-05

Instructions:

Steeping Grains: Heat 1.25 gallons of water to 155°F. Add the Caramel/Crystal Malt in a muslin bag and steep for 30 minutes. Remove grains and bring to a boil.
Boiling: Add Pale Liquid Malt Extract and Cascade hops according to the schedule above. Boil for 60 minutes.
Cooling & Fermentation: Cool the wort to 68°F and transfer to a sanitized 1-gallon fermenter. Top up with water to reach 1 gallon. Pitch yeast and ferment at 68°F for two weeks.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

2. India Pale Ale (IPA)

Description

Known for their strong hop character and higher bitterness, IPAs are a staple for hop enthusiasts.

Flavor Profile

Intense hop aromas ranging from floral and fruity to resinous and piney.

Recipe

Ingredients:

Malt:
2 lbs Pale Liquid Malt Extract
0.5 lb Munich Malt, steeped
Hops:
0.75 oz Centennial (60 minutes)
0.5 oz Centennial (15 minutes)
0.5 oz Centennial (5 minutes)
0.5 oz Centennial (Dry Hop)
Yeast:
Wyeast 1056 American Ale

Instructions:

Steeping Grains: Heat 1.25 gallons of water to 155°F. Steep Munich Malt in a muslin bag for 30 minutes. Remove grains and bring to a boil.
Boiling: Add Pale Liquid Malt Extract and Centennial hops as per schedule. Boil for 60 minutes.
Cooling & Fermentation: Cool the wort to 68°F, transfer to fermenter, and top up to 1 gallon. Pitch yeast and ferment at 68°F for two weeks. Add dry hops after primary fermentation subsides.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

3. Stout

Description

Dark and rich, stouts often feature roasted malt flavors with notes of coffee and chocolate.

Flavor Profile

Roasted barley, coffee, chocolate, and sometimes hints of caramel.

Recipe

Ingredients:

Malt:
1.5 lbs Pale Liquid Malt Extract
0.5 lb Roasted Barley
0.5 lb Chocolate Malt, steeped
Hops:
0.5 oz Fuggles (60 minutes)
Yeast:
Irish Ale Yeast (e.g., Wyeast 1084)

Instructions:

Steeping Grains: Heat 1.25 gallons of water to 155°F. Steep Roasted Barley and Chocolate Malt in a muslin bag for 30 minutes. Remove grains and bring to a boil.
Boiling: Add Pale Liquid Malt Extract and Fuggles hops. Boil for 60 minutes.
Cooling & Fermentation: Cool the wort to 68°F, transfer to fermenter, and top up to 1 gallon. Pitch yeast and ferment at 68°F for two weeks.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

4. Porter

Description

Similar to stouts but typically lighter in body, porters offer malty sweetness with roasted notes.

Flavor Profile

Chocolate, toffee, and sometimes a slight smokiness.

Recipe

Ingredients:

Malt:
2 lbs Pale Liquid Malt Extract
0.5 lb Crystal Malt (60L), steeped
0.5 lb Chocolate Malt, steeped
Hops:
0.5 oz East Kent Goldings (60 minutes)
Yeast:
English Ale Yeast (e.g., Wyeast 1968)

Instructions:

Steeping Grains: Heat 1.25 gallons of water to 155°F. Steep Crystal and Chocolate Malts in a muslin bag for 30 minutes. Remove grains and bring to a boil.
Boiling: Add Pale Liquid Malt Extract and East Kent Goldings hops. Boil for 60 minutes.
Cooling & Fermentation: Cool the wort to 68°F, transfer to fermenter, and top up to 1 gallon. Pitch yeast and ferment at 68°F for two weeks.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

5. Belgian Witbier

Description

A light, cloudy wheat beer spiced with coriander and orange peel for a refreshing taste.

Flavor Profile

Citrus, coriander, and a hint of spice with a smooth mouthfeel.

Recipe

Ingredients:

Malt:
1.5 lbs Wheat Malt Extract
0.5 lb White Wheat Malt, steeped
Hops:
0.25 oz Saaz (60 minutes)
Spices:
0.5 oz Coriander Seeds (15 minutes)
0.5 oz Bitter Orange Peel (15 minutes)
Yeast:
Belgian Witbier Yeast (e.g., Wyeast 3944)

Instructions:

Steeping Grains: Heat 1.25 gallons of water to 155°F. Steep White Wheat Malt in a muslin bag for 30 minutes. Remove grains and bring to a boil.
Boiling: Add Wheat Malt Extract and Saaz hops at the start. Add coriander and orange peel with 15 minutes remaining. Boil for 60 minutes.
Cooling & Fermentation: Cool the wort to 68°F, transfer to fermenter, and top up to 1 gallon. Pitch yeast and ferment at 68°F for two weeks.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

6. Saison

Description

A farmhouse ale with fruity and spicy characteristics, often dry and effervescent.

Flavor Profile

Earthy, peppery, with fruity esters like citrus and stone fruits.

Recipe

Ingredients:

Malt:
2 lbs Pilsner Malt
0.5 lb Wheat Malt, steeped
Hops:
0.5 oz Styrian Golding (60 minutes)
Spices:
0.25 oz Coriander (15 minutes)
0.25 oz Orange Peel (15 minutes)
Yeast:
Saison Yeast (e.g., Wyeast 3724)

Instructions:

Steeping Grains: Heat 1.25 gallons of water to 155°F. Steep Wheat Malt in a muslin bag for 30 minutes. Remove grains and bring to a boil.
Boiling: Add Pilsner Malt and Styrian Golding hops at the start. Add coriander and orange peel with 15 minutes remaining. Boil for 60 minutes.
Cooling & Fermentation: Cool the wort to 70°F, transfer to fermenter, and top up to 1 gallon. Pitch yeast and ferment at 70°F for two weeks.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

7. Brown Ale

Description

Malt-forward with flavors of caramel, toffee, and nuts, brown ales are smooth and easy-drinking.

Flavor Profile

Nutty, caramel, mild hop bitterness.

Recipe

Ingredients:

Malt:
2 lbs Brown Liquid Malt Extract
0.5 lb Crystal Malt (60L), steeped
Hops:
0.5 oz Fuggles (60 minutes)
0.25 oz Fuggles (15 minutes)
Yeast:
English Ale Yeast (e.g., Wyeast 1968)

Instructions:

Steeping Grains: Heat 1.25 gallons of water to 155°F. Steep Crystal Malt in a muslin bag for 30 minutes. Remove grains and bring to a boil.
Boiling: Add Brown Liquid Malt Extract and Fuggles hops as per schedule. Boil for 60 minutes.
Cooling & Fermentation: Cool the wort to 68°F, transfer to fermenter, and top up to 1 gallon. Pitch yeast and ferment at 68°F for two weeks.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

8. American Wheat Beer

Description

Crisp and refreshing, with a mild malt profile and often a hint of citrus.

Flavor Profile

Light malt sweetness, citrusy hop notes, and a dry finish.

Recipe

Ingredients:

Malt:
1.5 lbs Wheat Liquid Malt Extract
0.5 lb Munich Malt, steeped
Hops:
0.5 oz Cascade (60 minutes)
0.5 oz Cascade (15 minutes)
Yeast:
American Wheat Yeast (e.g., Wyeast 3068)

Instructions:

Steeping Grains: Heat 1.25 gallons of water to 155°F. Steep Munich Malt in a muslin bag for 30 minutes. Remove grains and bring to a boil.
Boiling: Add Wheat Liquid Malt Extract and Cascade hops according to schedule. Boil for 60 minutes.
Cooling & Fermentation: Cool the wort to 68°F, transfer to fermenter, and top up to 1 gallon. Pitch yeast and ferment at 68°F for two weeks.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

9. Red Ale

Description

Featuring a balance of malt sweetness and hop bitterness, red ales have a distinctive reddish hue.

Flavor Profile

Caramel, toasty malt, balanced by hop floral or fruity notes.

Recipe

Ingredients:

Malt:
2 lbs Red Liquid Malt Extract
0.5 lb Caramel/Crystal Malt (60L), steeped
Hops:
0.5 oz Cascade (60 minutes)
0.5 oz Cascade (15 minutes)
Yeast:
American Ale Yeast (e.g., Safale US-05)

Instructions:

Steeping Grains: Heat 1.25 gallons of water to 155°F. Steep Caramel/Crystal Malt in a muslin bag for 30 minutes. Remove grains and bring to a boil.
Boiling: Add Red Liquid Malt Extract and Cascade hops as per schedule. Boil for 60 minutes.
Cooling & Fermentation: Cool the wort to 68°F, transfer to fermenter, and top up to 1 gallon. Pitch yeast and ferment at 68°F for two weeks.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

10. Pilsner

Description

A clean, crisp lager with a light malt backbone and noticeable hop bitterness.

Flavor Profile

Light malt, noble hops (like Saaz), and a dry finish.

Recipe

Ingredients:

Malt:
2 lbs Pilsner Malt
0.5 lb Light Munich Malt, steeped
Hops:
0.5 oz Saaz (60 minutes)
0.25 oz Saaz (15 minutes)
Yeast:
Lager Yeast (e.g., Wyeast 2007)

Instructions:

Steeping Grains: Heat 1.25 gallons of water to 152°F. Steep Light Munich Malt in a muslin bag for 30 minutes. Remove grains and bring to a boil.
Boiling: Add Pilsner Malt and Saaz hops as per schedule. Boil for 60 minutes.
Cooling & Fermentation: Cool the wort to 50°F, transfer to fermenter, and top up to 1 gallon. Pitch yeast and ferment at 50°F for four weeks, performing a diacetyl rest at the end.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

11. Hefeweizen

Description

A German wheat beer with banana and clove flavors from the yeast, cloudy appearance.

Flavor Profile

Banana, clove, light malt sweetness, and smooth mouthfeel.

Recipe

Ingredients:

Malt:
1.5 lbs Wheat Liquid Malt Extract
0.5 lb Munich Malt, steeped
Hops:
0.25 oz Hallertau (60 minutes)
Yeast:
German Wheat Yeast (e.g., Wyeast 3068)

Instructions:

Steeping Grains: Heat 1.25 gallons of water to 155°F. Steep Munich Malt in a muslin bag for 30 minutes. Remove grains and bring to a boil.
Boiling: Add Wheat Liquid Malt Extract and Hallertau hops. Boil for 60 minutes.
Cooling & Fermentation: Cool the wort to 68°F, transfer to fermenter, and top up to 1 gallon. Pitch yeast and ferment at 68°F for two weeks.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

12. Scotch Ale (Wee Heavy)

Description

Rich and malty with caramel and toffee notes, often higher in alcohol.

Flavor Profile

Deep caramel, toffee, mild smokiness, and subtle hop presence.

Recipe

Ingredients:

Malt:
2 lbs Pale Liquid Malt Extract
0.5 lb Munich Malt, steeped
0.5 lb Caramel/Crystal Malt (120L), steeped
Hops:
0.5 oz East Kent Goldings (60 minutes)
Yeast:
English Ale Yeast (e.g., Wyeast 1968)

Instructions:

Steeping Grains: Heat 1.25 gallons of water to 155°F. Steep Munich and Caramel/Crystal Malts in a muslin bag for 45 minutes. Remove grains and bring to a boil.
Boiling: Add Pale Liquid Malt Extract and East Kent Goldings hops. Boil for 60 minutes.
Cooling & Fermentation: Cool the wort to 68°F, transfer to fermenter, and top up to 1 gallon. Pitch yeast and ferment at 68°F for three weeks.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

13. Kölsch

Description

A light, delicate ale with subtle fruitiness and a clean finish.

Flavor Profile

Light malt sweetness, subtle fruit esters, and a crisp finish.

Recipe

Ingredients:

Malt:
2 lbs Pilsner Malt
0.5 lb Light Munich Malt, steeped
Hops:
0.5 oz Hallertau (60 minutes)
0.25 oz Hallertau (15 minutes)
Yeast:
Kölsch Yeast (e.g., Wyeast 2565)

Instructions:

Steeping Grains: Heat 1.25 gallons of water to 155°F. Steep Light Munich Malt in a muslin bag for 30 minutes. Remove grains and bring to a boil.
Boiling: Add Pilsner Malt and Hallertau hops as per schedule. Boil for 60 minutes.
Cooling & Fermentation: Cool the wort to 60°F, transfer to fermenter, and top up to 1 gallon. Pitch yeast and ferment at 60°F for two weeks. Perform a lagering phase at near-freezing temperatures for an additional two weeks.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

14. Amber Ale

Description

Balanced malt and hop flavors with a reddish-amber color and medium body.

Flavor Profile

Caramel malts, balanced by moderate hop bitterness and fruity notes.

Recipe

Ingredients:

Malt:
2 lbs Amber Liquid Malt Extract
Hops:
0.5 oz Cascade (60 minutes)
0.25 oz Cascade (15 minutes)
Yeast:
American Ale Yeast (e.g., Safale US-05)

Instructions:

Boiling: Heat 1.25 gallons of water to a boil. Add Amber Liquid Malt Extract and Cascade hops as per schedule. Boil for 60 minutes.
Cooling & Fermentation: Cool the wort to 68°F, transfer to fermenter, and top up to 1 gallon. Pitch yeast and ferment at 68°F for two weeks.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

Note: For added malt complexity, you can steep 0.5 lb Caramel/Crystal Malt (60L) as described in previous recipes.

15. Milk Stout

Description

A sweet stout brewed with lactose, providing a creamy texture and sweetness.

Flavor Profile

Roasted malt, chocolate, and a smooth, sweet finish from lactose.

Recipe

Ingredients:

Malt:
1.5 lbs Pale Liquid Malt Extract
0.5 lb Roasted Barley
0.5 lb Lactose (Milk Sugar)
Hops:
0.5 oz Fuggles (60 minutes)
Yeast:
English Ale Yeast (e.g., Wyeast 1968)

Instructions:

Steeping Grains: Heat 1.25 gallons of water to 155°F. Steep Roasted Barley in a muslin bag for 30 minutes. Remove grains and bring to a boil.
Boiling: Add Pale Liquid Malt Extract, Lactose, and Fuggles hops. Boil for 60 minutes.
Cooling & Fermentation: Cool the wort to 68°F, transfer to fermenter, and top up to 1 gallon. Pitch yeast and ferment at 68°F for two weeks.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

16. American Brown Ale

Description

Nutty and malty with a touch of caramel and a mild hop presence.

Flavor Profile

Brown malt sweetness, nutty flavors, and balanced hop bitterness.

Recipe

Ingredients:

Malt:
2 lbs Brown Liquid Malt Extract
0.5 lb Chocolate Malt, steeped
Hops:
0.5 oz Willamette (60 minutes)
0.25 oz Willamette (15 minutes)
Yeast:
American Ale Yeast (e.g., Safale US-05)

Instructions:

Steeping Grains: Heat 1.25 gallons of water to 155°F. Steep Chocolate Malt in a muslin bag for 30 minutes. Remove grains and bring to a boil.
Boiling: Add Brown Liquid Malt Extract and Willamette hops as per schedule. Boil for 60 minutes.
Cooling & Fermentation: Cool the wort to 68°F, transfer to fermenter, and top up to 1 gallon. Pitch yeast and ferment at 68°F for two weeks.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

17. Barleywine (Mini Batch)

Description

For more advanced brewers, a small batch of this strong, complex ale can be rewarding.

Flavor Profile

Rich malt backbone, high alcohol, complex fruit and caramel flavors.

Recipe

Ingredients:

Malt:
3 lbs Pale Liquid Malt Extract
0.5 lb Crystal Malt (120L), steeped
Hops:
1 oz East Kent Goldings (60 minutes)
0.5 oz East Kent Goldings (15 minutes)
Yeast:
English Ale Yeast (e.g., Wyeast 1968)
Additional:
0.5 lb Corn Sugar (for higher ABV)

Instructions:

Steeping Grains: Heat 1.5 gallons of water to 155°F. Steep Crystal Malt in a muslin bag for 45 minutes. Remove grains and bring to a boil.
Boiling: Add Pale Liquid Malt Extract, Corn Sugar, and East Kent Goldings hops as per schedule. Boil for 90 minutes to achieve higher gravity.
Cooling & Fermentation: Cool the wort to 68°F, transfer to fermenter, and top up to 1 gallon. Pitch yeast and ferment at 68°F for three weeks.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

Note: Due to higher alcohol content, ensure proper fermentation and conditioning.

18. Vienna Lager

Description

A medium-bodied lager with toasty malt flavors and a clean finish.

Flavor Profile

Toasted malt, mild hop bitterness, and a smooth, crisp finish.

Recipe

Ingredients:

Malt:
2 lbs Vienna Malt
0.5 lb Munich Malt, steeped
Hops:
0.5 oz Saaz (60 minutes)
0.25 oz Saaz (15 minutes)
Yeast:
Lager Yeast (e.g., Wyeast 2124)

Instructions:

Steeping Grains: Heat 1.25 gallons of water to 155°F. Steep Munich Malt in a muslin bag for 30 minutes. Remove grains and bring to a boil.
Boiling: Add Vienna Malt and Saaz hops as per schedule. Boil for 60 minutes.
Cooling & Fermentation: Cool the wort to 50°F, transfer to fermenter, and top up to 1 gallon. Pitch yeast and ferment at 50°F for four weeks, performing a diacetyl rest at the end.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

19. Pumpkin Ale

Description

Often brewed seasonally with spices like cinnamon and nutmeg, ideal for autumn.

Flavor Profile

Pumpkin, spices (cinnamon, nutmeg, cloves), and a malty sweetness.

Recipe

Ingredients:

Malt:
1.5 lbs Pale Liquid Malt Extract
0.5 lb Munich Malt, steeped
Hops:
0.25 oz Willamette (60 minutes)
Spices:
1 cup Pumpkin Puree (add after boiling)
0.5 oz Cinnamon (15 minutes)
0.25 oz Nutmeg (15 minutes)
0.25 oz Cloves (15 minutes)
Yeast:
American Ale Yeast (e.g., Safale US-05)

Instructions:

Steeping Grains: Heat 1.25 gallons of water to 155°F. Steep Munich Malt in a muslin bag for 30 minutes. Remove grains and bring to a boil.
Boiling: Add Pale Liquid Malt Extract and Willamette hops. Boil for 60 minutes. Add spices with 15 minutes remaining. After cooling, stir in Pumpkin Puree.
Cooling & Fermentation: Cool the wort to 68°F, transfer to fermenter, and top up to 1 gallon. Pitch yeast and ferment at 68°F for two weeks.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

20. Gose

Description

A tart, slightly salty wheat beer flavored with coriander, refreshing and unique.

Flavor Profile

Sourness from lactic acid, mild saltiness, coriander spice.

Recipe

Ingredients:

Malt:
1.5 lbs Wheat Liquid Malt Extract
0.5 lb Pilsner Malt, steeped
Hops:
0.25 oz Hallertau (60 minutes)
Adjuncts:
0.5 oz Coriander (15 minutes)
1 oz Salt (non-iodized, add after boiling)
Yeast:
Lactobacillus (for sourness) and German Ale Yeast (e.g., Wyeast 1007)

Instructions:

Steeping Grains: Heat 1.25 gallons of water to 155°F. Steep Pilsner Malt in a muslin bag for 30 minutes. Remove grains and bring to a boil.
Lactic Acid Addition: Heat a separate portion of water to 150°F and add Lactobacillus culture. Allow to sit for 24 hours to produce lactic acid. Combine with the wort.
Boiling: Add Wheat Liquid Malt Extract and Hallertau hops. Boil for 60 minutes. Add coriander with 15 minutes remaining. Add salt after boiling.
Cooling & Fermentation: Cool the wort to 68°F, transfer to fermenter, and top up to 1 gallon. Pitch German Ale Yeast and ferment at 68°F for two weeks.
Bottling: Bottle with priming sugar and allow carbonation for two weeks.

Note: Alternatively, use a mixed fermentation approach with both Lactobacillus and yeast for desired sourness.

Additional Tips for Successful 1-Gallon Brewing

Equipment: Ensure you have appropriately sized equipment, including a 1-gallon fermenter, smaller brewing pots (e.g., 2-quart), and suitable bottling supplies. Stainless steel or plastic equipment can work well.
Ingredient Scaling: When adapting recipes designed for larger batches, scale down the ingredients proportionally. However, some ingredients, like hops and spices, may not scale linearly. Adjust based on taste preferences and style requirements.
Efficiency: Smaller batches can sometimes be less efficient in extraction. Consider using concentrated extracts or specialty malts to maximize flavor without overcrowding the fermenter.
Sanitation: Maintain strict sanitation practices. Smaller volumes can be more susceptible to contamination, so ensure all equipment is thoroughly cleaned and sanitized.
Brewing Process: Steps like lautering and chilling can be easier with smaller volumes. However, ensure that temperature control and timing are adjusted accordingly to maintain consistency and quality.
Patience: While smaller batches ferment and condition faster in absolute terms, giving your beer adequate time to mature is crucial for optimal flavor development.

Final Thoughts

Brewing a 1-gallon batch is a fantastic way to explore diverse beer styles without the commitment of larger volumes.

This guide provides a comprehensive overview of 20 popular beer styles, each accompanied by a tailored recipe to suit a smaller batch size.

As you embark on your homebrewing adventure, remember that sanitation, precise measurements, and patience are key to crafting exceptional beer.

Don’t hesitate to experiment with ingredients and techniques to refine your brews to perfection. Cheers to your brewing success!

Karl S

Lead marketer, brewer, dad, and husband. Pretty much an all-round awesome guy. Self proclaimed coffee addict who’s been home brewing beer (among other things) for 25+ yrs. Also an aspiring pro-brewer and micro-brewery owner!