Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Episode 003 - Cumberland Blues Ale	Northern English Brown	5.1 Gallons	1.052	1.014	5.01	22.75	17.19 °L	3.2K	0
Author: futur3h4wk Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: 5 oz Creation Date: 3/19/2014 1:36 AM Notes:
Club NEIPA SMaSH Cascade	American IPA	5.5 Gallons	1.061	1.014	6.15	35.76	3.64 °L	3.2K	1
Author: Boil Size: 6.7 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 73 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: 1/3/2017 5:53 PM Notes:
Chamomile Honey Wheat	Weizen/Weissbier	5 Gallons	1.066	1.017	6.44	23.87	5.41 °L	3.2K	1
Author: Jimbo64 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: N/A 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: 1/3/2013 10:05 PM Notes: Going for a fruity easy drinking wheat. Banana/Clove from the WLP300 hefe yeast, Chamomile and Honey to bring summer back to the dead of winter. Taste notes: Delicious but a little much with the chamomile. Cut back to 1 oz next time.
New Zealand Pale Ale	American Pale Ale	6 Litres	1.052	1.012	5.24	23.2	8.3 °L	3.2K	0
Author: Jason Franssen Boil Size: 7.26473 Litres Boil Time: 90 Boil Gravity: N/A Efficiency: 75 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: 2/15/2012 6:37 AM Notes: Epic Pale Ale clone using NZ Cascade instead of US Cascade. No IC, I used overnight chill method. About 5L of trub in the bottom of my fermenter PRE yeast pitch. Next time I would siphon out of the pot, or use a hop bag.
Pomegranate Saison	Saison	5 Gallons	1.064	1.015	6.34	25.32	6.21 °L	3.2K	0
Author: soad334 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 65 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: 7/3/2014 1:57 AM Notes: Set aside 1.5lb of pils and let sour for 2 days
Chocolate Peanut Butter Porter	Brown Porter	5 Gallons	1.046	1.009	4.87	26.68	26.73 °L	3.2K	4
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.076 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/24/2015 6:23 PM Notes:
Mandarina Bavaria Hop Burst IPA	American IPA	5.5 Gallons	1.07	1.018	6.8	69.65	4.92 °L	3.2K	0
Author: Garrett Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.052 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: 2/8/2016 3:20 AM Notes:
Ghost Pepper Ale, V3	Old Ale	2 Gallons	1.09	1.017	9.59	42.31	19.13 °L	3.2K	1
Author: cmcdonal2001 Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 82 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: 6/24/2014 11:54 PM Notes:
Mosaic Blonde Ale	Blonde Ale	23 Gallons	1.051	1.009	5.52	39.56	5.52 °L	3.2K	10
Author: NDB Boil Size: 29.3 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 73 Mash Thickness: 1.33 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: 2/16/2017 10:43 AM Notes:
Smoked Pepper IPA	Specialty Smoked Beer	5.5 Gallons	1.052	1.012	5.23	72.45	16.09 °L	3.2K	0
Author: Brewmasterbigz Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 60 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: 12/9/2015 8:50 PM Notes: Toast 1# 2row 30 min @ 350F. Boil and freeze peppers prior to use. Dry spice secondary with peppers in mesh bag till spicy. Toast oak chips 350F 30 min
Stagger Lee	Specialty IPA: Brown IPA	5 Litres	1.066	1.017	6.47	61.09	25.29 °L	3.2K	0
Author: jimmyk Boil Size: 7.5 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 67 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: 10/29/2015 1:09 AM Notes: Add sugar last 10 minutes bottled 19/12/15
Wambo Pils	American Pale Ale	11 Gallons	1.058	1.014	5.87	0	3.92 °L	3.2K	1
Author: Peter B. Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 2/5/2021 9:19 PM Notes: An attempt at a Timbo Pils kind of beer brewed at Highland Park Brewery in LA. Pseudo lager style as well, a split batch at ambient temp 55-65 degrees(LA winter) and 95 degrees, both with Lutra Kveik yeast.
Blue Moon Clone - Ohad Peled	Weizenbock	25 Litres	1.043	1.01	4.39	5.37	3.49 °L	3.2K	1
Author: Ohad Boil Size: 8 Litres Boil Time: 60 Boil Gravity: N/A 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: 3/25/2013 8:47 AM Notes:
Barrel Age Wheat Wine	English Barleywine	11 Gallons	1.102	1.028	9.66	37.54	9.41 °L	3.2K	1
Author: SchuBrew Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.086 Efficiency: 70 Mash Thickness: 1.5 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: 12/29/2014 11:59 PM Notes: Base Recipe based of Boulevard's Harvest Dance. Recipe came straight from Boulevard. Aged in 30 gallon used Dark horse Rye Whiskey barrel that was previously used by McCoys for Ursa Major. Some whiskey aroma and stout aroma. After a month in the barrel pellicle started forming. Aroma was fruity and barnyard. Started to feed dregs of brett and sour beers for the next 4 months. Beer thinned out but Brett flavor and aroma dominates in a great way. Has some lacto tartness
'Vibes' - Hazy Session IPA (Bru 1, Citra, Sabro) - Dai Kide	Specialty IPA: New England IPA	12 Litres	1.038	1.007	4.08	29.04	3.15 °L	3.2K	2
Author: Dai Kide Boil Size: 16 Litres Boil Time: 40 Boil Gravity: 1.029 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: sucrose Priming Amount: 48.3 g Creation Date: 3/7/2021 9:31 AM Notes: Hops in a hop spider / sock to minimise vegetal matter. Ascorbic acid added to bottles before bottling to reduce oxidisation.
Elevated IPA	American IPA	5.5 Gallons	1.065	1.015	6.53	124	6.51 °L	3.2K	0
Author: Tradition Brewing Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/11/2015 3:59 AM Notes: Wheat: Rahr Munich 2: Durst Carastan: Hugh Baird Specifics: Ferment at 66 and raise temp to 72 on 4th day. On day 6, rack to secondary and dry hop. Let sit on dry hops at 70 degrees for 3 days. Cold crash to 32 degrees on day 4 and add silicic acid (sold as Biotin Clear) on day 5 and let sit for 2 days. Hops: Rakau is suggested instead of experimental J-17. Also can use Galaxy, Waimea, Riwaka or Dr. Rudi.
OatStraw - Christmas Ale	Holiday/Winter Special Spiced Beer	5.5 Gallons	1.051	1.013	5.07	25.79	21.25 °L	3.2K	2
Author: OatStraw Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 65 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: 9/7/2012 6:27 PM Notes:
Awesome Recipe	Classic Style Smoked Beer	1000 Litres	1.062	1.015	6.07	40.66	6.97 °L	3.2K	0
Author: DeeKay Boil Size: 1000 Litres Boil Time: 60 Boil Gravity: 1.062 Efficiency: 79 Mash Thickness: 3 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: 2/14/2015 9:38 AM Notes:
Oatmeal Cinnamon Irish Stout	Oatmeal Stout	5 Gallons	1.064	1.018	5.99	36.53	36.57 °L	3.2K	1
Author: hardwarehank Boil Size: 6.79 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2015 9:21 PM Notes: A slight variation of the Oatmeal Cinnamon Stout found here: http://beersmithrecipes.com/viewrecipe/280432/oatmeal-cinnamon-stout Using a British Pale Malt instead of the suggested US 2 row. Added another cinnamon stick based on the review here: http://www.homebrewtalk.com/f37/cinnamon-oatmeal-stout-448646/ Found a recommendation of mash temp on the forums, so I'm trying that. Northern Brewer's Oatmeal Stout is 1 degree lower, but at least we'll be ballpark. Starter parameters using one vial of WLP-004: DME Required: 7.2 oz, 205.4 g Growth Rate: 1.3 Inoculation Rate: 39.0M cells/mL Ending Cell Count: 182 billion cells Resulting Pitch Rate: 0.61M cells / mL / °P Changes after first batch: * Bumping up cinnamon from 5 minutes to 15 * Bumping up black pepper from 5 minutes to 10
Timothy Taylor Landlord Clone	Best Bitter	5.5 Gallons	1.043	1.011	4.14	41.32	11.8 °L	3.2K	1
Author: Tradition Brewing Boil Size: 8.02 Gallons Boil Time: 70 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 5.75 psi Creation Date: 11/11/2021 7:22 PM Notes: Prepare a 1 liter starter. Consider a bit of gypsum to provide a bit of crisp, flinty finish. Gordon recommends 1 tsp of Calcium Chloride in the mash and 1/2 tsp of Gypsum in the boil. My additions are noted in 'Other'. Pitch yeast at 67, ferment at 68. Then let temp rise to 70 toward end of fermentation to avoid diacetyl. Carbonate to just under 2 volumes Co2. Serve closer to cellar temperature. (about 55F)
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