Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Sierra Navada Kellerweis Clone	Weizen/Weissbier	5 Gallons	1.049	1.012	4.82	14.7	4.98 °L	10.3K	1
Author: Koi Dog Brewing Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 76 ° F Priming Method: Table Sugar Priming Amount: 7oz or 14 Tbsp for 3.5 CO2 Creation Date: 6/20/2013 1:17 PM Notes: This is what I came up with while researching Sierra Nevada Kellerweis, a favorite for the wife and me. I have not yet produced it but the numbers add up almost right on par with SN's Kellerweis. The Brewery gives it's stats as... 4.8 ABV 15 IBU's Using Perle or Sterling Hops.(I found with flavor profile and location of the brewery, it is perhaps the Perle U.S. hops) Malt mentioned is a combination of Two-Row Pale, Wheat and Munich malt's. If someone gets to it before I have a chance let me know how it turns out. I hope to make it in the next couple of weeks.
Porter (Wedding)	American Porter	5.5 Gallons	1.056	1.014	5.53	29.47	37.72 °L	10.3K	2
Author: eschmehl Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.103 Efficiency: 40 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 12/19/2014 7:58 PM Notes:
Kettle Sour Farmhouse W/ Tart Cherries	Mixed-Fermentation Sour Beer	5 Gallons	1.058	1.007	6.72	25.1	3.76 °L	10.3K	1
Author: bradyt88 Boil Size: 5.5 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 10/28/2019 2:27 PM Notes: 10/30/19 1L Yeast Starter with fermcap 11/01/19 Kettle Sour (using an Anvil Foundry) -Mash as noted -Collect wort and pasteurize above 170 for 20 minutes -Chill to 100F -Adjust mash pH to 4.2 with lactic acid -Add 2g of Lallemand Wildbrew Sour Pitch. Store the rest in vacuum sealed bag and store in freezer. -Did not purge headspace with CO2 or cover with Saran Wrap -Close lid. Did not cover seams of lid with saran wrap -Hold temp above 95F until a pH of 3.4 is reached -Reached a pH of 3.5 in 17.5 hours. Brought wort to a boil and proceeded as normal 11/02/19 Brew Day OG: 1.058 pH into fermenter: 3.5 11/08/19 Gravity: 1.009 pH: 3.5 11/11/19 Final Gravity: 1.007 11/17/19: Cold Crashed to 36F 11/22/19: Fine with gelatin 11/28/19: Transfer to keg and add juice 12/01/19: Bottle FG w/ juice: 1.012, ABV 6%
Meantime IPA Clone	English IPA	23 Litres	1.072	1.017	7.26	36.61	8.45 °L	10.3K	5
Author: DaRabman Boil Size: 29 Litres Boil Time: 75 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/4/2012 9:22 PM Notes: Blend of Pale Malts, no more than 1/3rd Maris Otter Gypsum boost Mash 62C for 30 mins, ramp to mash out over 30mins First wort hopping Primary Ftn. temp 22C, 2 day diacetyl clear up Secondary Fermentation at 7C for a few days then down to 0C for a week Dry hopping 50:50 up to 25g each
Nothing Fancy Milk Chocolate Stout	Sweet Stout	11 Gallons	1.06	1.022	4.99	20.14	39.5 °L	10.2K	5
Author: Old Goat Brewing Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: 4 OZ Creation Date: 3/30/2012 6:57 PM Notes: MASH INFO: Single infusion/Batch Sparge/Full Body Mash in with 14.38 quarts of water at 174. Should equalize to 156 degrees. Mash at 156 for 60 minutes. Batch Sparge twice with 2.5 gallons of water at 175 degrees. Boil for 60 minutes using the hop schedule listed in the ingredients section. Add Nibs to primary after fermentation has ended, do not rack beer to a secondary. Just add the nibs to the primary fermentor. 2-3 days before adding them, soak the nibs in just enough Vodka to cover the nibs. Then dump them in, vodka and all, let sit on the nibs for 7-10 days max, 3 to 4 days seems about right. ADD LACTOSE WITH 10 min LEFT IN BOIL show less
18/06/2017 Red Ale	Irish Red Ale	40 Litres	1.059	1.01	6.4	31.19	14.04 °L	10.2K	14
Author: Custom Brewery Boil Size: 46 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 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: 5/22/2015 11:27 AM Notes:
Dark Days Porter	Robust Porter	29 Litres	1.061	1.014	6.17	29.71	40 °L	10.2K	2
Author: Dead Rabbit Brewing Co Boil Size: 35 Litres Boil Time: 75 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/2/2013 11:06 PM Notes:
Blitz Weinhard Clone	Standard American Lager	11 Gallons	1.042	1.01	4.23	9.67	3.21 °L	10.2K	7
Author: LarryBrewer Boil Size: 13 Gallons Boil Time: 90 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: CO2 Priming Amount: Keg @ 10 psi Creation Date: 1/8/2012 5:17 AM Notes: Light American Lager, brewed with Ale yeast. The results are in on this beer! My advice – go with the Wyeast 1272 American Ale II. The Safale US-05 tastes watered down and thin compared to the American Ale II. We did a little tasting party with these two. Everybody (novice and experienced drinkers alike), resoundingly preferred the batch fermented with American Ale II. Damn this is a great beer!
Blanche	Witbier	60 Litres	1.053	1.015	4.98	13.61	4.11 °L	10.2K	1
Author: Sony Boil Size: 75 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 3 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: 6/29/2016 3:56 PM Notes:
VB Clone	Australian Sparkling Ale	21 Litres	1.054	1.013	5.4	28.23	5.55 °L	10.2K	2
Author: Boil Size: 17 Litres Boil Time: 60 Boil Gravity: 1.067 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: 2/19/2017 3:07 PM Notes:
KONA Big Wave Clone 02.11	Blonde Ale	23 Litres	1.048	1.01	4.96	23.46	5.16 °L	10.2K	17
Author: Rimgrot84 Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 67 Mash Thickness: 4.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/2/2015 6:38 PM Notes:
Straffe Hendrik	Belgian Tripel	14 Litres	1.081	1.012	9.1	30.7	9.72 °L	10.2K	4
Author: Marc ook Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 73 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: 10/4/2015 10:57 PM Notes: Brewery data: Straffe Hendrik, Brugse Tripel 19 EBC(Dark for a Tripel)/35 EBU/19.5 Plato(O.G. 1.081)/9 Vol% Alc Saaz and Styrian Goldings hops 6 types of Malt My guess: - Lot of dextrins - Tripel -> so probably white candi for low FG (Brewery says: OG 1.081 and 9 Vol% that implies 83% attenuation) Att. 1/10@100%+9/10@78%->80%, so perhaps even more candi?
Surly Furious	American IPA	5.5 Gallons	1.062	1.016	6.05	110.23	15.64 °L	10.2K	2
Author: Ozarks Mountain Brewery Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 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: 3/16/2014 8:47 PM Notes:
Citra Pale Ale	American Pale Ale	2.5 Gallons	1.054	1.011	5.68	38.49	6.41 °L	10.1K	3
Author: redan499 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/22/2016 3:03 PM Notes: Ferment at 67 for 10 days, add 1.75 oz Citra hops, let sit 4 more days then bottle/keg.
Salvator Clone	Doppelbock	4 Gallons	1.074	1.014	7.96	52.86	13.76 °L	10.1K	2
Author: chris_holtmeier Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 80 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: 6/28/2018 11:28 AM Notes:
Honey Nut Cheerio	Northern English Brown	5 Gallons	1.053	1.013	5.21	29.54	9.8 °L	10.1K	0
Author: Christopher Miller Boil Size: 5 Gallons 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: 9/14/2011 4:35 PM Notes: Crush grains and place inside muslin bag. Steep the grains in 1 gallon of water at 165 degrees Fahrenheit for 30 minutes. Remove the grains from the water and squeeze the excess fluid back into the pot. Add the malt extracts and raise to a boil. Set the timer for 60 minutes and add the bittering hops. With 30 minutes remaining, add the flavor hops. With 15 minutes remaining, add the honey. With 2 minutes remaining, add the aroma hops. Add three gallons of chilled water to a clean and sterile fermenter. Strain the wort into the fermenter and add enough cold water to bring up to 5¼ gallons. When the temperature falls below 80 degrees, add the yeast and seal with an airlock. Leave in a cool, dark place (65 to 75 degrees Fahrenheit.) The wort should ferment for 15 to 20 days. Bottle when bubbling stops.
Superman's Breakfast Stout.	Oatmeal Stout	5.5 Gallons	1.105	1.026	10.36	39.37	40 °L	10.1K	5
Author: fermentnething Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.077 Efficiency: 70 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: Keg Priming Amount: 12 psi set and forget. Creation Date: 3/13/2013 3:28 PM Notes: 4 ounces of cocao nibs into secondary. Soaked/sterilized with 160 proof vanilla infused extract. 2 oz cold steeped coffee at bottling using a french press.
Kilkenny Irish Cream Ale Clone 2.0	Irish Red Ale	6 Gallons	1.05	1.013	4.91	25.81	13.88 °L	10.1K	3
Author: BruskiBruing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 10.51 psi Creation Date: 12/26/2020 7:46 PM Notes:
Chinook IPA Northern Brewer	American IPA	5 Gallons	1.05	1.01	5.36	43.79	3.02 °L	10.1K	9
Author: BohicaSD Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.084 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: 10/8/2015 3:17 PM Notes: Pure NB kit. No steeping grains. Dry pitched yeast with aeration.
Sam Adams Winter Lager Clone	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.06	1.015	5.87	17.86	13.85 °L	10K	2
Author: skeaterbait Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.131 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 52.5 ° F Priming Method: Corn Sugar Priming Amount: 3/4 Cup Creation Date: 8/13/2015 4:51 PM Notes: Steep the grains in 2.5 gallons of water at 150º F for 30 minutes. Strain out the grains, add the wheat malt syrup and return to a boil. When the wort begins boiling, add East Kent Golding hops, Irish moss, and boil for 60 minutes. Add spices for the last 15 minutes of the boil. Add Tettnanger and Hallertau hops for the last 2 minutes of the boil. Remove from heat and cool wort in ice bath or with wort chiller. Transfer to fermentation vessel (glass carboy). Add enough cold water to the wort to bring the volume up to 5.5 gallons. Pitch yeast and ferment at 50º to 55º F for 3 to 4 weeks. Prime, then bottle or keg. You should lager this beer for about 4 weeks prior to serving.
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