Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Clwb Tropicana Clone	Specialty IPA: New England IPA	21 Litres	1.06	1.015	5.86	37.69	5.38 °L	2.8K	2
Author: Hair of the Cat Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.111 Efficiency: 73 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: sucrose Priming Amount: 125.4 g Creation Date: 3/28/2022 4:29 AM Notes: Increase fermentation temp to 21C after 4 days Fruit to be added to secondary for 10 days after primary fermentation is complete. -Fresh pineapple puree -Frozen peach puree -Frozen passionfruit puree -Fresh mango puree Add lactic acid to taste when racking to bottling bucket. Tiny Rebel doesn't add oats to the mash, but I wanted a smooth and fuller mouthfeel to make the final beer a little juicier. I also wanted a slightly higher ABV than Clwb Tropica's at 5.4%
Bière De Garde	Bière de Garde	23 Litres	1.081	1.021	7.87	30.7	16.82 °L	2.8K	2
Author: HollaBomp Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.062 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° C Priming Method: Dextrose Priming Amount: 1 cup Creation Date: 1/20/2015 8:26 PM Notes: 1.0L Starter.
Amber Alert	American Amber Ale	7 Gallons	1.063	1.014	6.44	35.4	17.59 °L	2.8K	2
Author: Daily_brewer Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 80 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/5/2017 12:44 PM Notes:
NEIPA	American IPA	5 Gallons	1.077	1.029	6.3	47.6	6.29 °L	2.8K	0
Author: cayslayer Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.077 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/3/2017 3:02 PM Notes: 5 gallon distilled water - add CaCl, Gypsum, table salt heat water to 168 - add grain - keep mash at 158 for 60-90m check gravity after 60m - mash longer if low boil 60m - check gravity before cooling - may need more boil time cool to 170 - add whirlpool hops continue cooling to 65 - transfer - pitch - place in swamp cooler add first dry hops at high krausen
Super Yummy ESB	Extra Special/Strong Bitter (ESB)	6 Gallons	1.065	1.016	6.49	31.66	9.32 °L	2.8K	1
Author: British Ale Dude Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 65 Mash Thickness: 2.06 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 63 ° F Priming Method: co2 Priming Amount: 6.66 psi Creation Date: 5/23/2020 3:11 AM Notes: Using Wells Bombardier mash schedule and yeast. Hop schedule is Fullers. Efficiency all whacked out on Brewersfriend..and yeast did not attenuate as much as I hoped. ABV worked out perfectly for schedule...right between Fullers ESB cask and bottle...5.7-5.8%. I did the aroma/whirlpool hops in a hop sock and squeezed it. Out of the fermenter it looked and smelled amazing. No gelatin necessary...super duper clear.
Velvet Merlin Clone	Oatmeal Stout	5 Gallons	1.073	1.023	6.53	25.45	45.97 °L	2.8K	0
Author: ssuhy65 Boil Size: 6.4 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: CO2 Priming Amount: N/A Creation Date: 7/6/2016 4:04 AM Notes: BYO Dec 2015 Page 81
Viking Beer	British Golden Ale	24 Litres	1.054	1.016	4.99	26.87	4.8 °L	2.8K	1
Author: philistine Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 85 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/27/2016 12:20 PM Notes:
LaidBock Weizenbock	Doppelbock	5.5 Gallons	1.089	1.023	8.68	18.04	6.67 °L	2.8K	1
Author: OrnelasP Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 60 ° F Priming Method: Corn Sugar Priming Amount: 3/4 Cup Creation Date: 3/2/2013 3:43 AM Notes: Here’s an easy double decoction Weizenbock that’s HEAVY on the Laidback SoCal attitude. Features a Honey and Chamomile presence with a rich color that says you just tasted some SoCal attitude. The recipe was pulled from a few ingredient designs on the web and the construct was taken directly from Stephen Snyder’s “The Brew-Master’s Bible” where he promotes and explains the purpose and how-to for Decoction Mashing. The wheat, honey, and chamomile was the focus for flavor and aroma which turned out to be easy on the pallet, but the attitude is all about the 8.6% ABV which keeps in line with the SoCal +ABV standards. The 2 oz. of Chamomile can be inserted a few different ways according to research on the web, I chose to use a hop sack at the 60 min. boil point. Expect a long maturation, I’m now into it for 3 months and will give it another 3 months, but the tasters are keeping me anxious. Fermentation was vigorous, I used a primary carboy cap with a 3/8 hose to a water bottle bucket. Primary Fermentation: 5-7 days @ 55°-68° F, Secondary Fermentation: 1-4 weeks @ 40°-45° F.
Hoppy Thing	American Pale Ale	5 Gallons	1.065	1.015	6.6	147.2	7.28 °L	2.8K	0
Author: crowthern Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/26/2015 2:32 PM Notes: Add gypsum to taste. Mash 50mins at 150. Collect first runnings until wort runs clear. Collect 7 gallons and boil for 60mins. Add yeast nutrient at 10mins. Chill to 70 and pitch American Ale Yeast. Ferment at 66 and turn off temp control as fermenting slows.
JZ - To George Bohemian Pilsener	Czech Premium Pale Lager	23 Litres	1.056	1.016	5.24	42.65	3.83 °L	2.8K	1
Author: Meddo Boil Size: 32.3 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.75 Primary Temp: 10 ° C Priming Method: Forced Priming Amount: N/A Creation Date: 7/29/2016 12:26 AM Notes: We recommend a method similar to a Narziss fermentation, where the first two­ thirds of the fermentation is done cold and the final third is done warmer. This differs from the most commonly recommended procedure for lagers, where the yeast is pitched to a relatively warm wort (60 to 68°F, 15 to 20°C), cooled over the first two days of fermentation to the primary fermentation temperature, and then warmed back up to the initial temperature for a diacetyl rest before lagering. The idea behind the Narziss fermentation is to reduce the production of esters and other less desirable compounds during the most active phases of fermentation, and to increase the yeast activity near the end of fermentation, converting most of the undesirable compounds into less offensive substances. For example, diacetyl is a buttery tasting compound that is a common flaw in warm ­fermented lagers. The diacetyl precursor alpha acetolactate is excreted by the yeast during the early phase of fermentation. Keeping the temperature low during that time keeps the amount of alpha-acetolactate low. Yeast will reduce diacetyl at the end of fermentation, when they are working on building their energy stores. Warming the yeast near the end of fermentation makes them more active and improves the reduction of diacetyl. The overall effect is a cleaner beer. Assuming you have clean, healthy yeast, controlling the temperature of fermentation is the most important step. The preferred procedure for these recipes is a little different, in that we recommend chilling the wort down to 44° F (7° C) and racking the beer away from the bulk of the cold break material before oxygenating and pitching the yeast. The fermentation chamber should be set up to warm slowly over the first 36 to 48 hours to 50° F (10° C) and held at that temperature for the rest of fermentation. This results in a clean lager, with very little diacetyl. If your wort was warmer during the initial yeast growth, or your fermentation was warmer, you’ll need to do a diacetyl rest during the last couple of days of fermentation, when the airlock activity noticeably slows. Generally this will be about the fifth or sixth day after pitching. To perform a diacetyl rest, warm your beer up about 10° F (6° C) above the fermentation temperature and hold it there until fermentation is complete. This keeps the yeast active and gives them a chance to eliminate the diacetyl. Then rack the beer to a 5­ gallon carboy or Cornelius keg for lagering. In any case, don’t rush things. Good lagers take time, and they ferment more slowly than ales, especially when fermented cold. Once the beer has finished fermenting, a period of lagering for a month or more at near freezing temperatures can improve the beer. Generally, the higher the alcohol content of the beer, the longer the lagering period should be. A 5 percent alcohol ­by volume Munich helles might be best after 4 to 6 weeks. An 8 percent doppelbock may need 6 months or more for some of the harsher aspects of the beer to mellow and for the melding of complex flavors to occur.
Alaskan Amber Clone	North German Altbier	5 Gallons	1.053	1.013	5.25	16.35	8.85 °L	2.8K	0
Author: bowlerhattedman Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.076 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/13/2015 7:41 PM Notes:
Smoked Cherry Ale	American Pale Ale	5.5 Gallons	1.065	1.021	5.69	33.59	6.12 °L	2.8K	1
Author: skatonic Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/2/2015 11:58 AM Notes: smoked malt is a cherry wood smoked malt by briess
' #1 American Extra Light Pale Ale	Blonde Ale	5.25 Gallons	1.046	1.009	4.89	25.95	3.11 °L	2.8K	1
Author: chippola Boil Size: 3 Gallons Boil Time: 45 Boil Gravity: 1.08 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/15/2015 11:01 PM Notes:
Pliny The Elder - Vinnie Cilurzo	American IPA	22.7 Litres	1.074	1.016	7.6	178.05	8.67 °L	2.8K	1
Author: Wazza Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.064 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/24/2013 11:10 AM Notes: Directions Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete. Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose, and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. Age five more days then bottle or keg the beer.
Marubozo's RIS	Russian Imperial Stout	20.8 Litres	1.103	1.029	9.77	115.64	40 °L	2.8K	1
Author: BEERngineer Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.076 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/1/2013 3:23 PM Notes: Primary Fermentation (# of Days & Temp): 30 days @ 65 Secondary Fermentation (# of Days & Temp): Bulk age for 6-8 months @ 60 Original recipe calls for WLP002 yeast, I don't have temperature controlled fermentation, so using US05 to prevent ester runaway. Amounts converted to meteric. Following this beer up with Partigyle American brown ale.
Half Nelson Imperial IPA	Imperial IPA	11 Gallons	1.077	1.022	7.29	205.88	10.03 °L	2.8K	4
Author: jrlemay Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: 1.058 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/10/2013 9:51 PM Notes: First place - Seanachai's Local Brewer's Day 1st Annual Competition.
Vanilla Oatmeal Stout	Oatmeal Stout	5 Gallons	1.063	1.019	5.78	34.71	36.82 °L	2.8K	2
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/22/2015 10:53 PM Notes:
Fresh Hop Pale Ale	American Pale Ale	5.5 Gallons	1.052	1.016	4.72	195.98	11.13 °L	2.8K	0
Author: SirRound Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/13/2015 12:04 AM Notes:
Brown Ale With Lactose	American Brown Ale	5 Gallons	1.06	1.024	4.82	26.28	37.72 °L	2.8K	1
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.101 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/2/2016 6:20 PM Notes:
Imperial Red Ale	Irish Red Ale	6.5 Gallons	1.091	1.024	8.82	103.16	19.3 °L	2.8K	0
Author: Percent42 Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 72 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/17/2015 3:53 PM Notes:
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