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January 20, 2013 / Gregory Williams

Recipe: Buckaroo Beer

Good basic beer that doesn’t change much from batch to batch even if your hops, malt, and yeast do.


3.3 LBS light LME @ boil
.5 LBS Amber DME @ boil
3.3 LBS light LME @ knockout
. 5 LBS Victory and Light Crystal Malt (Specialty Grains)
1 ounce of your favorite flavor hop pellets, or 2 ounces of fresh hops
.75 ounce of your preferred finishing hop pellets, or 1.5 ounces of fresh hops, to taste
1 Whirlfloc tablet
6 Gallons of water (3-3.5 to boil, the remainder added to bring volume to five gallons in fermenter).
1 11 gram (or more) package of ale yeast

Note: You can pretty much use whatever kind of specialty grains, malt extract, hops, or yeast you prefer or can get. and the recipe will still work. In fact, you don’t even really need the specialty grains at all if you want your beer to be truly basic.


1. Steep Specialty Grains to 170 degrees Farenheit.

2. Bring to boil, remove from heat, and add 3.3 LBS of light liquid malt extract (LME) and .5 LBS of amber dry malt extract (DME) and the flavor hops, stir until the LME and DME are fully diffused into the wort and return to heat.

Buckaroo w hops

3. Return to boil, and boil for 45 minutes.

4. Add the Whirlfloc tablet, and the finishing hops and continue to boil for 15 minutes.

5. Remove from heat and add the remaining 3.3 LBS of LME.

6. Cover for 10 minutes.

7. Cool the wort to 77 degrees Farenheit and pour into the primary fermenter. The pour will also oxygenate the wort.

8. Add the remaining water to bring the volume to 5-5.5 gallons.

9. Pitch the yeast. You can follow the package’s instructions but most commercial yeasts will work fine just sprinkled on top of the wort.

10. Cover the fermenter with a tight lid and airlock and place in a dark area that is 65-75 degrees Farenheit.

11. Ferment for one week and if desired move to a secondary fermenter.

12. After two to four weeks of fermentation this beer should be bottled using whichever priming method you prefer.

Buckaroo beer

Above is a sample taken from a recent batch of Buckaroo. It had been priming in the bottle for only a week, but was still too flat for that time frame. Shaking the bottles helped reactivate the yeast, and in a few days each bottle was properly carbonated.


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