Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Bavarian Weissbier	Weizen/Weissbier	20 Litres	1.051	1.012	5.18	16.97	5.35 °L	1.2K	0
Author: JohnnyAH Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/5/2015 11:33 PM Notes: 1.060 at 17L. Bump up to 20 liters at 1.051.
Christmas Cookies	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.052	1.012	5.26	20.69	16.74 °L	1.2K	1
Author: raiderrob Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.038 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: 1/27/2016 6:38 PM Notes: open fermentation.
Zegema Beach IPA - Extract	American IPA	5.5 Gallons	1.067	1.014	7.01	74.42	6.31 °L	1.2K	0
Author: MightyHalls Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.123 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/30/2016 6:11 PM Notes: 3rd Place - American IPA - 2015 Operation: Fermentation - Cane Island Alers
Peach Cobbler Golden Sour	Mixed-Fermentation Sour Beer	3 Gallons	1.064	1.018	5.99	0	5.58 °L	1.2K	0
Author: ServaesaPorFavor Boil Size: 4.5 Gallons Boil Time: 90 Boil Gravity: 1.043 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: 12/5/2017 2:52 AM Notes: Sour for 48 hours with lacto. Finish with English Ale yeast. Adjunct with Peaches, Cinnamon and Vanilla bean.
Stone Ipa All Grain	American IPA	8.2 Litres	1.052	1.012	5.3	70.88	9.51 °L	1.2K	0
Author: Dirty Horse Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 85 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: 3/25/2016 2:18 PM Notes: one word - delicious. flavour dissipates over time though.
Peach Cross Buns V1.2	Fruit Beer	6 Gallons	1.046	1.008	4.9	17.98	9.01 °L	1.2K	0
Author: Jeremiah White Boil Size: 7.1 Gallons Boil Time: 45 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/7/2016 11:29 PM Notes: Carbonate high at 28psi for 39 degree keezer
Red In The Shed	American Amber Ale	24.5 Litres	1.045	1.011	4.55	39.36	14.09 °L	1.2K	0
Author: Si-Co Brewing Boil Size: 33 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 79 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/16/2016 2:31 PM Notes: Hoping this will be my inaugural brew in my brewshed. Hence the name.
Brugse Tripel	Belgian Tripel	5 Gallons	1.093	1.019	9.75	27.98	5.33 °L	1.2K	1
Author: halfville home brew Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.066 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/20/2017 7:08 PM Notes:
Golden Eagle Ale	Best Bitter	25 Litres	1.04	1.011	3.9	39.58	8.11 °L	1.2K	0
Author: Si-Co Brewing Boil Size: 33 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 84 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/21/2017 4:32 PM Notes:
Hazy Daze NEIPA	American IPA	5.5 Gallons	1.058	1.015	5.69	68.1	6.1 °L	1.2K	0
Author: Jensenium Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/22/2017 5:40 PM Notes:
Simple Citra IPA	American IPA	6.5 Gallons	1.059	1.012	6.13	47.84	6.25 °L	1.2K	0
Author: kakent Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70.5 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 10.04 psi Creation Date: 11/9/2020 9:52 PM Notes:
Christmas Bier	Specialty Beer	5 Gallons	1.066	1.02	6.1	10.6	24.69 °L	1.2K	0
Author: JakeyJ Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.133 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/12/2014 8:16 PM Notes: Steep crushed grains for 10-30 minutes at 155 degrees Add malt extract while brew pot is off the burner Bring to a boil and add 1oz Vanguard bittering hops(60 Minutes) Add spices(ginger, nutmeg, and cinnamon stick) for the last 10 minutes Add 1oz Cascade aroma hops for the last 3 Cool,top up to 5 gallon mark and add yeast Primary 2-4 weeks Secondary 4-6 weeks (TOTAL 2 MONTHS in Fermenters) OG: 1.066 FG: 1.020
Fast Sour By Pete Mortensen	Berliner Weisse	5 Gallons	1.034	1.01	3.14	0	2.06 °L	1.2K	0
Author: Milk The Funk Boil Size: 6.1 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/31/2018 8:10 PM Notes: Optional: Choice of Herb such as: Lemon Verbena, Rosemary, and Lemongrass, added at 15 minutes left in boil. :Please read instructions: DIRECTIONS 1. In a medium saucepan, bring 1 liter of water to boil over high heat to make starter wort, or unfermented beer. Remove from heat and stir in 2 cups dry malt extract until completely dissolved. Bring back to a boil for 10 minutes, then cool to 120°F by covering pan with lid and running cool tap water over it. Once cooled, scoop 2 tablespoons Greek yogurt into a sanitized 64-ounce mason jar or glass jug, then pour in cooled wort on top. Cover the top of the vessel loosely with foil, then insulate with a blanket or neoprene sleeve. Hold as close to 110° as possible for 60 to 72 hours. Heat 1.5 gallons water in a stockpot to about 160°F, then add all grain, stirring to avoid clumps. Cover pan with lid, remove from heat, and hold at temperature for 1 hour by wrapping pot in a thick towel. This is your "mash tun." Meanwhile, in a separate kettle, heat another 1.5 gallons of water to 170°. This is your “hot liquor tank,” which provides a reservoir of hot water to rinse the grains with in a later state. When hot liquor tank comes to temperature, bring mash tun to 175° over medium heat, then turn off heat. Place a large fine mesh strainer (12” in diameter has just enough capacity for 5 pounds of grain) over the top of a third 5-gallon brewing kettle. Pour the contents of mash tun through the fine mesh strainer into the kettle. Let stand until grain has fully drained. Ladle all 1.5 gallons of water from your hot liquor tank over the grains in the colander, rinsing off any additional sugars on the surface of the grains. When finished, taste the grains; all sweetness should be gone. If you taste any sugar, heat more water to 170° and rinse over the grains until they taste bland. You should have about 3 gallons of wort in the kettle at this point. Bring to a boil over high heat, then stir in herbs. After 15 minutes, smell steam to ensure no aroma of cooked corn (DiMethyl Sulfide, or DMS). The goal is to sanitize the wort and boil off DMS without losing much yield. If you can detect DMS aroma in the steam, keep boiling until it is no longer apparent. As you end the boil, switch off heat, and place thermometer in the wort. Pour 2 gallons of refrigerated purified water into the kettle, increasing volume to 5 gallons and dropping the temperature between 120 to 130°F. Stir vigorously with a large spoon to cool further if temperature is a little on the high side. Once at temperature, pour all liquid and solids from bacterial starter from step 1 directly into kettle. Cover tightly with foil or plastic wrap and insulate with a thick bath towel, holding at temperature for 24 hours to ensure sufficient acid formation. Because fermentation generates heat, the simple insulation is enough to stay above 100° overnight, ideal growing temperature for lactic acid-producing bacteria. 24 hours later, sanitize your fermentation carboy by diluting 1 teaspoon of Starsan sanitizer in a gallon of water inside the carboy. Shake up and roll the carboy on its side to ensure the liquid touches all interior surfaces and the opening. Pour out when complete. Pour off 10 ounces of your storebought unpasteurized sour beer (reserve for your well-deserved enjoyment), reserving just over 3 ounces (about the bottom quarter of the bottle) of liquid and yeast and bacteria-rich dregs from the bottom. Using an auto-siphon device, transfer soured wort into carboy, then pour in the remaining liquid and dregs into the carboy. Add an airlock and rubber stopper to the top, then set in a cool location in the high 60s to low 70s to favor yeast activity over further bacterial growth and souring. Taste periodically, using your pipette reserved for sour beers, starting at about 2 weeks from initial brew day. When beer is both tart and lightly buttery (from diacetyl), add the brettanomyces, dumping the full vial into the carboy. Taste again with pipette a week or so after brettanomyces addition. If the buttery flavor has dissipated and the beer tastes “bright,” use a sanitized hydrometer, testing jar, and pipette to take a sample. If the specific gravity is at or below 1.010, the beer is ready to be transferred to a keg or bottles; if not, continue fermenting until reaching this target. Do not replace beer tested to the carboy. To carbonate, heat 1 cup of water to boiling, then turn off heat and add 4.5 ounces dextrose (corn sugar) to hot water and stir until dissolved. Pour into carboy through a sanitized funnel and let sit for 10 minutes, then use auto-siphon to transfer liquid into bottles, and adding caps and sealing them as you go. This should yield approximately 48 12-ounce bottles. Alternatively, transfer to sanitized keg and carbonate following keg carbonation instructions. For natural carbonation, the beer should be ready in 2 to 3 weeks.
Simpsons DRC Experiment	Scottish Export	5.5 Gallons	1.053	1.012	5.4	22.81	14.57 °L	1.2K	0
Author: Craft Solutions Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/18/2018 3:19 PM Notes: 2L starter with 200 gm DME. Pitch 1.5L and save 0.5L.
6 Upstream DDH DIPA	Double IPA	5 Litres	1.08	1.022	7.69	38	6.83 °L	1.2K	0
Author: maxwestman Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/18/2017 4:59 PM Notes: bottled at 14 days in fermentation. First bottled opened 6 days after bottling. Thick and juicy with big haze. Slight darkness in color but no off-flavours.
Strawberry Mead	Braggot	5.5 Gallons	1.102	1.002	13.15	0	4.33 °L	1.2K	0
Author: Jimbo! Boil Size: 3 Gallons Boil Time: N/A Boil Gravity: 1.187 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/28/2017 11:43 PM Notes: 5 gals of water mixed with honey and chopped berries. used aerator to drive extra oxygen Added 2 packs of Red Star Champagne yeast Brewed 05/2017 and racked 07/01/2017 over 2 lbs of strawberries. Racked a second time 07/29/2019 Bottled 08/05/2017
Sapsquatch Maple Schwarzbier	Schwarzbier	5.5 Gallons	1.051	1.01	5.35	27.76	28.51 °L	1.2K	0
Author: thereisnochaos Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.094 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/29/2016 11:20 PM Notes: NOTE: 2.02lb cane sugar is noted in recipe to compensate for sugar present in the maple sap which was used as the base water for this batch.
BALTIC PORTER	Baltic Porter	5.25 Gallons	1.077	1.024	6.96	42.85	31.58 °L	1.2K	2
Author: Genus Brewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.134 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/14/2015 7:47 PM Notes:
Chocolate Stoute Joost	Sweet Stout	6 Litres	1.044	1.013	4.05	36.21	48.95 °L	1.2K	1
Author: andete Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/7/2015 3:49 PM Notes:
Crisp Rye	American Wheat or Rye Beer	6 Gallons	1.048	1.008	5.26	58.84	3.92 °L	1.2K	1
Author: nj viking Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.036 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: 7/21/2015 2:24 PM Notes:
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