Singapore Beer Recipe D.I.Y. - Build The Bottle Beer

Singapore Beer Recipe D.I.Y.

Singapore Beer Recipe D.I.Y.
Singapore Beer Recipe D.I.Y.

Singapore Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Singapore Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Yield: 5 US Gallons


  • 10 lb American – Pilsner
  • 1 lb Flaked Corn
  • 1 lb  Flaked Rice
  • 0.35 oz glucoamylase
  • 1 oz Cascade Pellet Boil
  • 2 oz Cascade Pellet Whirlpool
  • 1 each servomyces,
  • 1 each Whirlfloc
  • 8 oz Cascade Leaf/Whole

Fermentis – Safale – American Ale Yeast US-05


Step 1
  • 10 lb American – Pilsner
  • 1 lb Flaked Corn
  • 1 lb  Flaked Rice
  • 0.35 oz glucoamylase

Heat up about 4 gallons of water to a boil add grain bag and let the for the mash temp fall to 150F for 90 min.

Add glucoamylase 10 mins before the end of the mashing process.

Mash out and bring to a boil for 60 min.

Step 2
  • 1 oz Cascade Pellet Boil 60 min

Right when it begins to boil add these hops.

Step 3
  • 2 oz Cascade Pellet
  • 1 servomyces,
  • 1 Whirlfloc

Add at 10 min left to boil.

Step 4

8 oz Cascade Leaf/Whole

After you turn off the flame.

Bring temp down to 170 and then add these hops after 10 min cool to put in carboy.

Fermentation Through Bottling Singapore Beer Recipe

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.
Step 5

Once the wort is cooled to around 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • Fermentis – Safale – American Ale Yeast US-05

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Clean the berries then crack open and add to the carboy.


Fermentation will last for 1 week at suggested temp on package 3 days in add your dry hops.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week.

The less exposure to oxygen the better it will taste so be careful when you rack.

Step 6
  • 1-1/4 cups dry malt extract for priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Singapore Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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