Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Traditional Spring Maibock	Maibock/Helles Bock	4.5 Gallons	1.067	1.017	6.61	31.19	6.16 °L	2.2K	1
Author: vinobrew Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 48 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2015 3:32 PM Notes: Calculate yeast production date on smack pack. Viability will depend on if starter required. Brewing 4.5 gallons due to limitations (mash/sparge and boil) in equipment to hit a 1.067 OG.
Pictures Of Feces	Baltic Porter	5 Gallons	1.092	1.023	9.06	0	30.26 °L	2.2K	0
Author: Planet Scott Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.057 Efficiency: 75 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: 10/13/2016 1:12 AM Notes:
Bakke Brygg Weissbier 50 L	Weizen/Weissbier	50 Litres	1.048	1.01	4.99	11.87	4.87 °L	2.2K	0
Author: Bakke Brygg Boil Size: 58 Litres Boil Time: 90 Boil Gravity: 1.041 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: Sukkerlake Priming Amount: 8,5 g sukker/L Creation Date: 1/25/2014 12:03 PM Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 40 l meskevann og 27 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker. I dette ølet kan et mer avansert meskeskjema være verdt å gjøre: Innmesk på 37 grader 45 grader i 10 min (ferulsyresteg) 50 grader i 10 min (proteinsteg) 63 grader i 45 min (beta-amylasesteg) 72 grader i 15 min (alfa-amylasesteg) 77 grader i 5 min (utmesk) ELLER: Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Kjøl ned til 16 grader før pitching av gjær. Gjæring på 17 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Gjæralternativer: WLP351, WLP380, Safbrew WB-06
Double IPA	American IPA	5 Gallons	1.073	1.015	7.65	16.53	6.45 °L	2.2K	0
Author: Rey R Boil Size: 7.5 Gallons Boil Time: 70 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 1/14/2019 3:30 AM Notes:
Norwegian Pale Ale	Experimental Beer	6 Gallons	1.054	1.007	6.17	52.47	3.7 °L	2.2K	0
Author: VT_jlee Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 95 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/5/2018 2:20 PM Notes: Water addition: 0mL acid, 6g gypsum, 3g CaCl2 TOTAL WATER NEEDED 8.08 Gallons STRIKE WATER TEMP 156 Fahrenheit TOTAL MASH VOLUME 9.01 Gallons PREBOIL WORT 7.50 Gallons POSTBOIL WORT 6.00 Gallons INTO FERMENTER 6.00 Gallons Actual yeast is Sigmund's Voss Kveik
London Ale (1820) (OG 1.085)	London Brown Ale	23 Litres	1.085	1.019	8.67	244.65	5.91 °L	2.2K	0
Author: davepick Boil Size: 32 Litres Boil Time: 90 Boil Gravity: 1.061 Efficiency: 75 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: 9/8/2017 6:57 AM Notes: Traditionally these were made by using the first wort drained from a large batch of malt, the rest of which went into lower gravity beers. It is possible to duplicate this procedure on the small scale by: i) using a very stiff mash ii) sparging very slowly iii) cease collecting wort when the gravity has dropped to a critical value – about 15 below the beer OG. Change the vessel receiving the wort and continue sparging slowly until the SG of the second wort drops to 50 below the beer OG. Boil the second, weaker wort until the SG (adjusted to room temperature) has risen to 15 below the beer OG. Add the first wort and raise to the boil. Add the hops and boil for 1 ½ hours. Ferment with good quality ale yeast. Dry hop with 1/2 oz Goldings. MATURE FOR AT LEAST 1 YEAR.
Black Balls IPA	American IPA	21 Litres	1.074	1.015	7.69	44.27	27.9 °L	2.2K	2
Author: SJB Homebrew Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 73 Mash Thickness: 3.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/22/2015 11:51 PM Notes:
Old Bavarian Lager	Dortmunder Export	25 Litres	1.052	1.016	4.89	13.49	4.2 °L	2.2K	2
Author: LaOnda70 Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.119 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/14/2014 3:05 PM Notes:
Colin's Bavarian Wheat Beer	Weizen/Weissbier	6.5 Gallons	1.054	1.014	5.14	13.94	7.08 °L	2.2K	1
Author: OSUBrewer Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/7/2013 1:33 AM Notes: This beer is best consumed about 3 weeks after brewed. The flavor is fresh, mostly clove, and some light fruity notes.
HOBGOBLIN - Clone - Version 3	Extra Special/Strong Bitter (ESB)	54 Litres	1.052	1.012	5.29	44.61	17.5 °L	2.2K	0
Author: vujo33 Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 3.46 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 15 ° C Priming Method: Table Sugar Priming Amount: 5 g/l Creation Date: 3/25/2016 12:56 PM Notes:
Eik Eller Ei	Wood-Aged Beer	25 Litres	1.052	1.015	4.81	36.33	12.21 °L	2.2K	0
Author: Hellrik&Happy Arne Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: Sugar Priming Amount: 7 Creation Date: 3/17/2015 7:56 PM Notes:
M.O ESB Bitter	Extra Special/Strong Bitter (ESB)	5.25 Gallons	1.055	1.013	5.5	38.38	12.72 °L	2.2K	1
Author: dfj Boil Size: 5.75 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 76 Mash Thickness: 1.32 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 67 ° F Priming Method: corn surgar Priming Amount: 5 oz Creation Date: 11/25/2017 8:53 PM Notes: use any bittering hop for boil. I used northern brewer dry hop in primary once it reaches 70F or lower when you pitch yeast for 3 days Heat 3.3 Gallons to 162, heat 3.5 gallons to 172 for sparge Mix in grain. Draw 1 gallon from strike water and pour on top of grain to help mix in all grain - mash @152 at 30 min mark, extract 1 gallon and mix back into grain bed mash 30 minutes more raise bed and drain. Collect 1 gallon and pour back on grain bed ever 10 minutes pour 1 gallon of sparge water on grain bed collect 5.5 to 5.75 gallon ( .25 extract keeps sluge at bottom of brewers edge and not in primary) add hops and other additives as noted boil 1 hour after cool dry hop move to secondary 4 days later
Bakke Brygg California Common 20 L	California Common Beer	20 Litres	1.051	1.012	5.12	38.67	9.35 °L	2.2K	1
Author: Bakke Brygg Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/26/2014 2:18 PM Notes:
Johnny Utah	American Pale Ale	5 Gallons	1.052	1.013	5.16	32.47	6.53 °L	2.2K	0
Author: Laugning Jester Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.087 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/23/2019 5:22 PM Notes:
Cigar City Hunahpu Clone	Russian Imperial Stout	5.25 Gallons	1.128	1.042	11.28	77.5	50 °L	2.2K	0
Author: Boil Size: 6.25 Gallons Boil Time: 90 Boil Gravity: 1.108 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/15/2019 3:24 PM Notes:
Hoegaarden White Clone	Witbier	3.5 Gallons	1.049	1.012	4.94	14.8	3.35 °L	2.2K	0
Author: Menzel/Kaz Brewing Boil Size: 4 Gallons Boil Time: 75 Boil Gravity: 1.043 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: 0.75 cups Creation Date: 1/23/2017 3:05 AM Notes: start fermentation off at 65F, as fermentation slows start raising temp to 70-75F. Carbonation: 2.5-3 volumes
Whitbread 's London Porter (1850)	London Brown Ale	23 Litres	1.07	1.015	7.23	82.59	34.98 °L	2.2K	0
Author: davepick Boil Size: 26.5 Litres Boil Time: 90 Boil Gravity: 1.061 Efficiency: 80 Mash Thickness: 3.5 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: 10/13/2017 8:28 AM Notes: Whitbread 's London Porter (1850) One of Durden Park's all time favourites O.G. 60 For 1 gallon (4.5lt): 2.25 lbs (1020g) Pale Malt 7 oz (200g) Brown Malt 2.5 oz (70g) Black Malt 1.0 oz (28g) Fuggles or Goldings Hops Mash grain for 3 hours at 150º F (66±1º C). Raise temperature to 170º F (77º C) for 30 minutes. Sparge with hot water at 180 - 185º F (82 - 85º C) to O.G. or required volume. Boil with hops for 90 minutes. Cool and ferment with a good quality ale yeast. Mature 4 months.
Perky Blonde Ale	Blonde Ale	5 Gallons	1.048	1.013	4.67	23.94	4.94 °L	2.2K	0
Author: dfj Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 73 Mash Thickness: 1.34 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: corn sugar Priming Amount: 5 oz Creation Date: 10/24/2017 11:39 PM Notes: use Brewer's Edge. Test Batch heat 3.5 gallons on stove to 180 - transfer to Igloo cooler before mash boil strike 3 gal to 162 add grain and stir for no dough balls set temp to 152 1 hour Stir grain every 15 min drain mash by lifting ss bucket in brewer's edge add cold water til sparge is 170 f to 5 gallon cooler once 1 gallon collected, collect 1qt or 2 and pour slowly on grain bed. Sparse by slowly dumping 1qt back on mash boil 1 hour add hop as scheduled using a hop bag measured 1.052 @60f 78% eff add dry hops to fermenter and let cool overnight to ~70f when cooled to 70F pitch yeast rack after 3 days Rack to 5 gallon carboy after fermenting slow for 7 to 10 days when clear and and no fermentation. transfer bottling bucket. dissolve 5 oz of corn sugar into 16 oz of water. mix in and bottle feel free to use 1# crystal 10 if you cant get 1 # Munich for 9 # max grain. adjust as need to hit efficiency Updated had to add 1/4 gallon at rack so i failed to collect enough at sparge. efficiency suffered to 73% when i account for the 1/4 gallon added to secondary 1.012 at bottle 70f
Kjeller 5 Kveikøl 25l	Blonde Ale	25 Litres	1.054	1.013	5.3	17.64	5.36 °L	2.2K	0
Author: Kjeller 5 Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.096 Efficiency: 70 Mash Thickness: 3 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: 1/12/2018 1:48 PM Notes:
Dr. Smurto’s Golden Ale	American Pale Ale	25 Litres	1.047	1.008	5.08	32.15	7.52 °L	2.2K	0
Author: Stvervaag Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/3/2018 5:31 PM Notes: Taste Notes Mash at 66 C or 151 F. This is Dr Smurto's favourite version. This beer is one of the most widely home-brewed beers in Australia, extremely popular to a wide range of palates and a robust recipe meaning that it can be varied in many ways with little risk. Source: Mark Smith
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