Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
JUNIPER WHEAT BEER	Weizenbock	30 Litres	1.058	1.007	6.72	34.41	7.26 °L	9.2K	0
Author: Boil Size: 35 Litres Boil Time: 70 Boil Gravity: 1.05 Efficiency: 80 Mash Thickness: 4 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: 2/29/2016 9:23 PM Notes:
Peach Guava Smoothie Ale	Fruit Beer	4 Gallons	1.064	1.018	5.97	37.42	4.36 °L	9.2K	4
Author: Tseels Boil Size: 5.5 Gallons Boil Time: 30 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.75 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: 3/16/2020 10:32 PM Notes: Add peach and guava puree post fermentation, will need a true cold crash to get yeast off of beer then rack into secondary/kegs on top of puree
Dark Skies Black IPA	Specialty Beer	5.5 Gallons	1.06	1.017	5.63	83.12	35.06 °L	9.2K	8
Author: twistr25 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 72 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: 5/22/2013 1:55 PM Notes: Won 2nd place at a local NC Brew Competition. Scored a 39 from a sanctioned BJCP judge.
Oyster Stout	Oatmeal Stout	21 Litres	1.053	1.015	5.01	30.26	50 °L	9.2K	1
Author: Mumbles Boil Size: 28 Litres Boil Time: 120 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 3.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 26 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/28/2016 6:14 PM Notes:
Hibiscus Saison	Saison	11 Gallons	1.042	1.007	4.53	25.68	2.94 °L	9.2K	2
Author: radartaco Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/10/2013 6:49 PM Notes: Start fermentation at normal temperature and then raise to mid 80's for the second and third days. Return to normal range to finish. Ramp Mash starting at 112 and moving to 150 without rests.
Jenlain Bière De Garde Clone	Bière de Garde	48 Litres	1.063	1.011	6.71	27	8.33 °L	9.2K	1
Author: THE ONE CERVEJARIA Boil Size: 60 Litres Boil Time: 90 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/1/2015 12:27 PM Notes:
Chinook/Cascade/Centennial/Columbus IIPA	American IPA	5 Gallons	1.078	1.01	8.94	121.14	8.2 °L	9.2K	0
Author: LJvermonster Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 71 Mash Thickness: 1.45 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/18/2015 6:47 PM Notes: Total Water Volume Needed = 10.5 gal Mash Water = 5.25 gal @ 165 Deg (Strike) Mash Temp = 153 for 60 minutes Sparge Water = 5.25 gal @ 170 Deg Sparge Sit Time = 15 minutes Pre-Boil Volume = 7.75 Gallons Add 10 drops Fermcap-S before boil Add Whirlfloc tablets 5 minutes left in boil If applicable, add Corn Sugar with 15 minutes left on the boil Filter hops by putting a 5 gallon paint strainer bag into the primary and pouring wort through the strainer before pitching yeast Rehydrate US-05 prior to pitching 1) Warm the dry yeast to room temperature 2) In a sanitized container, prepare 1/2 cup of sterile water at 95-105°F 3) Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps. 4) Let sit 15 minutes, then gently stir. 5) When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes. 6) Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature. 7) Pitch the resultant cream into the fermentation vessel, ideally as soon as possible.
Coffee Oatmeal Stout	Oatmeal Stout	5 Gallons	1.05	1.013	4.76	26.7	39.4 °L	9.2K	0
Author: Blackmuse Boil Size: 3 Gallons Boil Time: 30 Boil Gravity: 1.083 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: corn sugar Priming Amount: 4 oz Creation Date: 2/28/2013 12:52 AM Notes: Would love to do this with pumpkin coffee but for now it may end up being chocolate cappachino coffee.
British Golden Ale	British Golden Ale	5.5 Gallons	1.051	1.012	5	22.04	5.67 °L	9.2K	1
Author: Boil Size: 7.07 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 72 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 5/8/2019 1:51 AM Notes:
The Queen's Nectar	Best Bitter	6 Gallons	1.049	1.012	4.81	37.6	10.94 °L	9.2K	1
Author: Lil' Wheaty's Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 79 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/5/2015 5:30 PM Notes: Treated Water Levels: Ca 96.5, Cl- 104.6, SO4- 101.1. SO4/Cl- 1:1 (balanced). Mash and sparge pH = 5.3.
Chocolate Coconut Porter	English Porter	5.5 Gallons	1.062	1.016	6.06	26.03	29.42 °L	9.2K	1
Author: geomakinari Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 1.05 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/14/2016 10:56 PM Notes:
Samuel Smith's Oatmeal Stout	Oatmeal Stout	6.5 Gallons	1.062	1.016	5.95	36.55	25.5 °L	9.2K	2
Author: lyna Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 89 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/22/2015 9:37 PM Notes:
Marshmallow Milk Stout	Sweet Stout	4.5 Gallons	1.067	1.026	5.42	31.16	40 °L	9.2K	10
Author: Martindj1981 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/20/2015 4:44 PM Notes:
Bone Dry Belgian Blonde	Belgian Blond Ale	6.7 Gallons	1.052	1.002	6.54	23.63	3.87 °L	9.2K	4
Author: dtwhite Boil Size: 8.85 Gallons Boil Time: 90 Boil Gravity: 1.032 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: 9/8/2014 6:11 PM Notes: expect ~1 gallon trub 21.1C for first 2 days 23.5C for the next 7 days 3C after that to cold crash
Plinian Legacy Double IPA	American IPA	6 Gallons	1.076	1.018	7.64	68.03	5.85 °L	9.2K	5
Author: Ozarks Mountain Brewery Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.057 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/5/2014 9:47 PM Notes:
Dark Heart Root Beer	Russian Imperial Stout	5.5 Gallons	1.101	1.025	9.9	52.9	40 °L	9.2K	5
Author: Meadhawg Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: 4 oz Creation Date: 4/29/2013 5:16 PM Notes: OG 1.101 FG 1.034 ABV 8.66%
Super Simple Stout	American Stout	5.5 Gallons	1.056	1.015	5.37	37.18	39.29 °L	9.2K	3
Author: llvtt Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/25/2016 3:41 PM Notes:
Schneider Tap 7 Clone	Weissbier	50 Litres	12.789	2.702	5.4	11.24	12.49 °L	9.2K	2
Author: Schroedinger's Brewhouse Boil Size: 28.5 Litres Boil Time: 70 Boil Gravity: 21.7 Efficiency: 70.5 Mash Thickness: 3.3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 18 ° C Priming Method: Speise Priming Amount: 4.37 l Creation Date: 10/22/2017 10:08 AM Notes: Ensure your Mash pH is 5.7 whilst doughing-in at the proteolytic range. If you must, you can adjust the pH to 5.4 once at 62Celsius, although this is not necessary. Let the boil sit in the kettle (lid on) for about 30 minutes to obtain good sedimentation of unwanted trub. It is recommended to step up the yeast at least 2 times in order to obtain a large amount of fresh yeast cells. Once fermentation is complete (at Vs End) drop the temperature to 5 Celsius over 24 hrs. The next day, drop again to -1 Celsius and let it sit for 2 weeks (unless you own a centrifuge). One the old yeast is gone, ensure to have a fresh batch of the same yeast ready and mix it together with the Speise at about 14 Celsius and then bottle. Condition the bottles at 18-20 Celsius for a good week, then at 5 Celsius for the remaining 2 weeks. If your beer tastes green after that period, subject it to another warm conditioning cycle. Enjoy
Trillium DDH Fort Point Clone	American Pale Ale	5.5 Gallons	1.067	1.017	6.55	37.6	5.56 °L	9.2K	0
Author: JMM Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.091 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/3/2017 2:18 AM Notes: Trillium DDH Fort point cannot be recreated with extract, but that will not stop me from trying..Columbus for bitters.Replace CITRA hops with Mosaic, Nelson, or your favorite Fruity oil hop. Thanks to Trillium for providing ingredients and tips on Brew forums! Go buy some from Trillium while you are at it because no matter how close you get it will not be better than what they put out. INGREDIENTS: Light DME -> Fermenter's Favorites® Briess Golden Light DME Package size Wheat LME -> Maillard Malts® Wheat Malt Extract Syrup Package size American - Caramel / Crystal 10L Grain Crushed -> Briess Caramel 10L Malt Grain Crushed American - Carapils -> Briess Carapils® Malt Grain Crushed WATER: Currently just use filtered from fridge, but may look into improving this. DRY HOPS: The guy at Trillium I talked to said they don't put Columbus in the Dry Hop so take it for what its worth. I only put an oz but may try messing with the hopping schedule. Starter -> 1.5 L with 1/4 teaspoon of Yeast Nutrient, Stir plate and 45 sec Aeration Steep grains in bag 20 minutes at temp 150-170 Whirlpool hops in Bag Primary and secondary done in ss brew tech 7 gallon Ss Brew Tech 7 Gallon Chronical Fermenter Dump TRUB 1 -> day 3 small amount Dry Hops round 1 days 3-7(In bag with unflavored Floss so I can remove) Dump TRUB 2 -> day 7 Dry Hops round 2 -> days 8-12(In bag with unflavored Floss so I can remove). May also try second dry hop in keg so I do not have to oxidize beer when opening fermentor. Dump TRUB 3 -> 12 Let sit 3-7 days before transfer. I currently do not cold crash, but may try in future. co2 transfer at 2 psi from fermentor to co2 perged keg so beer is not oxidized. Force Carbonate at 12 psi with Co2 for 5 days( or shake for 7 minutes at 20 PSI then 12 psi for 1-2 days if in rush)
Extract White IPA	American IPA	5.25 Gallons	1.069	1.015	7.05	81.02	5.87 °L	9.2K	7
Author: Genus Brewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/14/2014 12:02 AM Notes:
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