Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Ghost Town Nose Goblin Double IPA	American IPA	5.5 Gallons	1.073	1.008	8.46	141.6	4.25 °L	2.3K	0
Author: Antmaniac Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.134 Efficiency: 70 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: 2/26/2023 2:14 AM Notes: ALL-GRAIN Batch size: 5 gallons (19 liters) Brewhouse efficiency: 67% OG: 1.076 FG: 1.006 IBUs: ~95–100 ABV: 9.2% MALT/GRAIN BILL 14 lb (6.4 kg) Rahr North Star Pils 5 oz (142 g) Weyermann Acidulated HOPS & ADDITIONS SCHEDULE 2 oz (57 g) whole-cone Strata at mash hops 2.9 ml CTZ hop extract at 60 minutes [16 IBUs] 1.5 ml CTZ hop extract at 30 minutes [6 IBUs] Yeast nutrient and Whirlfloc at 10 minutes 1.6 oz (45 g) Strata at 5 minutes [11 IBUs] Whirlpool additions 15 oz (425 g) dextrose 2 oz (57 g) Mosaic Cryo [34 IBUs] 2 oz (57 g) Nelson Sauvin [18 IBUs] 1 oz (28 g) Mosaic [9 IBUs] 1.7 ml Simcoe hop extract [2.5 IBUs] Dry-hop additions 4 oz (113 g) each Mosaic Cryo, Nelson Sauvin, and Strata; 2 oz (57 g) Mosaic, and 1 ml ALDC enzyme YEAST White Labs WLP001 California Ale DIRECTIONS Mill the grains and mash at 147°F (64°C) for 45 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops, yeast nutrient, and finings according to the schedule. After the boil, add dextrose and mix in well, then do a whirlpool step: Stir or recirculate to create a vortex, chilling the wort to 180°F (82°C) or topping up with cold water to reach temperature. Add the whirlpool hops and allow 60 minutes to steep. Chill to 60°F (15.5°C), oxygenate thoroughly, and pitch plenty of healthy yeast. Ferment at 62°F (16.7°C) until the gravity has dropped to about 1.020, then allow free rise to 68°F (20°C). When fermentation is complete and the beer has been at terminal gravity for 3 days—usually by Day 8—add dry hops and ALDC (an enzyme that inhibits the production of diacetyl). Drop/remove hops 2 days after dry hopping. After 2 more days, drop hops again or rack and test for diacetyl (see “Hunting for Diacetyl,” beerandbrewing.com). Crash, package, and carbonate to about 2.65 volumes of CO2. BREWER’S NOTES Mash: You can easily hold the mash for an hour to help ensure full conversion. Don’t raise the temperature for a mash-out step, and sparge with 168°F (76°C) water, not higher. Oxygenate: Use plenty of oxygen—I target 16 ppm of dissolved oxygen (DO). That takes about 3 liters per minute (LPM) on our system. Efficiency: This beer is not designed to be a high yielder, and those hops will soak up some wort. If volume is your concern, try to get 6.5 gallons (25 liters) into your fermentor. Using a foam inhibitor such as Foam Blast, FermCap, or HopAid can help keep your yeast in the fermentor, to help ensure a healthy fermentation. pH: I target a wort pH of 5.1 at knockout. So, depending on what the pre-boil pH is, I’ll adjust at whirlpool after adding hops.
Autumn Amber Ale (Midwest Supplies)	American Amber Ale	5 Gallons	1.044	1.012	4.13	11.62	12.89 °L	2.3K	5
Author: bowlersp Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.087 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/28/2014 9:49 PM Notes:
Hemp N' Ale	American Pale Ale	5 Gallons	1.074	1.022	6.82	0	6.03 °L	2.3K	1
Author: Vaiguy Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 70 Mash Thickness: 1.5 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: 12/2/2018 12:45 AM Notes:
Du It Like Duvel	Belgian Golden Strong Ale	4.6 Litres	1.087	1.017	9.12	32.62	4.87 °L	2.3K	2
Author: Gregory L Boil Size: 6.06 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 45 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 28 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/14/2015 11:18 AM Notes: Styled after Duvel: Slightly fruity, dry aroma, well-hopped beer and with a slightly bitter aftertaste Recipe inspired by a Duvel clone partial mash from a magazine. Duvel website describes hops used are Saaz & Styrian Golding. >Make a big yeast starter (3L for 5gal batch). >Option: alternate yeast is White Labs WLP570 (Belgian Golden ale) -->used dry trappist yeast this time >In steeping pot, heat mash water to 72C. >Add crushed grains in grain bag >Steep grains at 66C for 45mins >Prepare brewpot boiling water >When steep over, add subset of brewpot water (~32% of original steeping volume) to the grain tea in steeping pot, then pour all through the mash grains via colander into brewpot. >Heat brewpot to boil >Stir in dried malt extract >Add hops & begin 60min boil >With 15 mins left in boil, add kettle candi sugar, hops and Irish moss, then turn off heat and stir in light dried malt extract (substituted for original liquid malt extract) >Stir well to dissolve extract, then resume heating (keep boil clock running while you stir) >At end of the boil, add last charge of hops, cool wort and transfer to fermenter. >Aerate wort and pitch yeast >Ferment at 20C >Option:The brewers of duvel pitch at 16C and let the temperature rise to as high as 29C during primary fermentation. >When primary fermentation is complete, rack to secondary and add dosage candi sugar dissolved in hot water held at 71C for 15 minutes. >Bottle when beer falls clear
Loirinha Bombril	Specialty IPA: White IPA	80 Litres	18.411	3.523	8.16	50.42	5.68 °L	2.3K	0
Author: Boil Size: 105 Litres Boil Time: 60 Boil Gravity: 14.2 Efficiency: 75 Mash Thickness: 2.8 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: Sugar Priming Amount: 6 gramas/litro Creation Date: 8/22/2015 9:12 AM Notes:
PilPalsion	No Profile Selected	3 Gallons	1.058	1.014	5.81	48.04	3.95 °L	2.3K	0
Author: Drew Beechum Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.023 Efficiency: 70 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: 10/26/2019 4:50 PM Notes:
Munich IPA	Specialty IPA: Brown IPA	5.5 Gallons	1.032	1.009	3.01	64.7	24.49 °L	2.3K	0
Author: Craft Solutions Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.025 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/21/2017 5:35 PM Notes:
A Little Crazy Clone	Belgian Pale Ale	5.5 Gallons	1.062	1.01	6.8	35.75	12.32 °L	2.3K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 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: 5/16/2016 3:14 PM Notes:
Phantom - Mango Habanero	American IPA	5 Gallons	1.084	1.02	8.43	74.2	7.2 °L	2.3K	0
Author: Frosty Weasel Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 1.25 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: 1/3/2016 5:04 PM Notes:
Aus Lager	American Lager	23 Litres	1.042	1.007	4.68	25.43	2.98 °L	2.3K	1
Author: Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.034 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 15 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/17/2015 1:10 AM Notes:
Ommegang Hennepin Clone W/ Honey	Belgian Blond Ale	5.75 Gallons	1.064	1.009	7.29	30.69	4.16 °L	2.3K	1
Author: Klassic Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 65 Mash Thickness: 1.2 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: 10/26/2015 3:48 PM Notes: Lower efficiency than desired. New homebrew shop so milling might have affected it. Also, pH may have been too high (5.5+) since I did not have proper acidification, although I got same 65% efficiency on my porter brewed the same day, which did not need any acid to achieve 5.3-5.4 pH because of the darker grains. 2L Starter with 8 oz DME. Decanted about 1 L before adding to ~68F wort. Took off right away and within 2 days krausen has filled up headspace of 8 gallon fermentor. Maintaining around 71F wort temperature (ambient in chest freezer is set at 66F). On day 3 of ferment, gravity sample read ~1.020. Tasted great but still very sweet. Thick 3-4" krausen. Internal temperature dropped from 71F to 69-70F (ambient set at 69F), suggesting fermentation activity slowing down. Removed fermentor from chest freezer to ambient room temps of approximately 77F for natural rise to hopefully achieve full attenuation (I heard 3522 will drop out if temperature drops ). Will check internal temperature after 12 hours. On day 4 of ferment, gravity sample read 1.014 at 76F internal wort temp (~1.016 adjusted, which would be the average attenuation for the strain; however, I hope to get lower). Ambient temperature is around ~80F in the laundry room. Will likely transfer to 68F temp chamber again on day 6. On day 5 of ferment, gravity sample read 1.011 at 77F internal wort temp (~1.013 adjusted. I am hoping to get 1.009-1.011 by the end of fermentation). Has a very sweet flavor (honey? sweet orange peel?). Almost tastes underhopped. Do not detect the spices. Still intend on transferring back to temp chamber tomorrow (day 6) Day 7 - transferred to 66F fermentor. Day 8 - gravity sample read 1.009. Sitting at 68F. Need to transfer to keg before leaving for Thanksgiving break for 10 days.
Summer Solstice Clone	California Common Beer	4 Gallons	1.063	1.019	5.82	9.54	14.09 °L	2.3K	2
Author: ltrog Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 60 ° F Priming Method: Corn Sugar Priming Amount: 1 Cup Creation Date: 4/10/2015 8:12 PM Notes: Started with 5.5G.
Cream Of Three Crops (Cream Ale)	Cream Ale	5.5 Gallons	1.047	1.009	5.05	16.61	3 °L	2.3K	1
Author: andy24 Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2015 10:02 PM Notes:
Bier De Garde	Bière de Garde	5.5 Gallons	1.074	1.024	6.54	25.04	12.69 °L	2.3K	1
Author: EBCB Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: dextrose Priming Amount: 3.3 Creation Date: 12/24/2013 12:41 AM Notes:
Michali Strawberry Wheat	Fruit Beer	1 Gallons	1.056	1.015	5.48	19.73	16.96 °L	2.3K	3
Author: pshap Boil Size: 1.83 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/7/2013 6:15 AM Notes:
Bullwhips Cracking	American IPA	6.5 Gallons	1.078	1.024	7.05	117.37	4.9 °L	2.3K	0
Author: Happenstance Brewing Company Boil Size: 7.75 Gallons Boil Time: 90 Boil Gravity: 1.065 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: 3.0oz for 21 days Creation Date: 11/30/2012 8:51 PM Notes: Mash at 150F Kill the flame, add the 0 min boil hops, then let sit covered for 60 min. Drop the temp Pitch and Ferment at 70F for 14-17 days. Cold Crash to 40F for 2 days before racking to secondary. Raise back to pitching temperature and dry hop. 3 day dry hop. Prime and let sit for 21 days at 70F.
Watermelon Hefeweizen	Fruit Beer	12 Gallons	1.05	1.012	4.94	12.44	3.17 °L	2.3K	0
Author: NewfDrool Boil Size: 14.9 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: Forced Carbonation Priming Amount: N/A Creation Date: 5/22/2015 5:35 PM Notes: A Watermelon German Hefeweizen. Boil for 90 mins Ferment at 62. Add fresh watermelon juice after a week or so directly into fermenter (after most of fermentation has completed). The internets has differing opinions on how much watermelon juice to add. 1qt to 2qts per 5g. A thread on homebrewtalk indicates that 2qts per 5g is the best result. Brewing for the 2015 Genentech Homebrew HoHo. Mash: 8.75g Sparge: 6.15g
Yooper's Dogfishead 60 Minute Clone (edited)	American IPA	5 Gallons	1.07	1.015	7.18	63.27	9.42 °L	2.3K	0
Author: 72chevelle Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 68 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 12/13/2016 3:41 PM Notes: doubled recipe and split batch, 4 gallons to bottle at 1.080 OG and 4.5 gallons water down to 1.070 with 1/2 gallon of water 4.75 gallons to keg. pre-boil was 11 gallons at 1.056 post boil was 8.5 gallons
Breakfast Beer	Russian Imperial Stout	6 Gallons	1.079	1.015	8.37	46.51	37.65 °L	2.3K	0
Author: octopussy Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2015 7:11 PM Notes: Water Gallons Quarts Total mash water needed 8.39 33.5 Strike water volume at mash thickness of 1.5 qt/lb 4.71 18.9 Remaining sparge water volume 3.67 14.7 Grain absorption losses -1.57 -6.3 Mash Lauter Tun dead space -0.25 -1 Amount going into kettle 6.56 26.3 Boil off losses -1.5 -6 Hops absorption losses -0.06 -0.3 Amount going into fermentor 5 20 Total: 8.39 33.5
Yacht Ale	American Pale Ale	5.5 Gallons	1.043	1.012	4.06	35.84	3.9 °L	2.3K	0
Author: iflah45 Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 30 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/8/2014 2:50 AM Notes:
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