Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Pale Ale Recipe	American IPA	2 Gallons	1.053	1.01	5.61	25.26	7.77 °L	1.5K	0
Author: KatyTX_Brewer Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.023 Efficiency: 70 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: 11/7/2016 1:01 AM Notes:
Blonde Fruit Beer	American Pale Ale	12.5 Gallons	1.055	1.009	6	30.59	5.26 °L	1.5K	1
Author: mtrider420 Boil Size: 13.75 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 80 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: 5/1/2016 10:56 PM Notes:
Anything Gose	Berliner Weisse	5 Gallons	1.043	1.011	4.22	9.17	3.44 °L	1.5K	0
Author: sebastianswaltz Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.071 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2015 2:44 AM Notes:
Dankness IPA	American IPA	5 Gallons	1.057	1.01	6.23	85.53	5.9 °L	1.5K	0
Author: GriffinG3 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/25/2015 12:56 PM Notes:
Joe Biden	Belgian Specialty Ale	10 Gallons	1.125	1.023	13.32	18.12	11.73 °L	1.5K	1
Author: Duval County Boil Size: 10 Gallons Boil Time: 120 Boil Gravity: N/A Efficiency: 25 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: 12/6/2012 10:48 PM Notes:
Extra Special Bitter	Extra Special/Strong Bitter (ESB)	24 Litres	1.057	1.011	6.01	45.47	17.87 °L	1.5K	0
Author: Jan Erik Johansen Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 1.098 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/18/2015 7:30 AM Notes:
Simple Sour	Gose	6 Gallons	1.056	1.011	5.83	10.94	7.65 °L	1.5K	0
Author: ebowleper Boil Size: 6.5 Gallons Boil Time: 30 Boil Gravity: 1.051 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/16/2016 10:42 PM Notes: Day 1: 1) Heat up ~5 gallons of hot water. 1a) Do the Melanoid Malt / Oats / Pale 2-row as a side batch at its own temperature in a bag. Aim for ~155-160 degrees for an hour. 2) Add extracts and bring to boil. (add Melanoid Mix malt here) -- No need to boil for long, just enough to get the malt sterilized. 3) Cool to ~90 degrees and transfer gently to the fermenter (the less oxygen the better at this point). 4) Pitch the Lacto Plantarum Yeast starter. 5) Keep ~90 degrees for 48 hours to lower the ph. (Should drop ph to ~3.4-3.2.) Day 3: 5) Drain portion of wort (~half) into kettle. 6) Add hops. Boil for 30 minutes. 7) 10mins: Add coriander. 8) 10mins: Add salt. 9) 10mins: Add Irish Moss. 10) 10mins: Add yeast nutrient. 11) Chill to ~80 degrees. 12) Mix back into the fermenter (vigorously, to oxygenate the wort and encourage yeast). 13) Pitch yeast & bacteria culture.* 14) Cool to ~70 and start primary fermentation. Ferment for 6-7 days. [Day 3 Check-in: Hit the original gravity spot on at 1.056. Taste is slightly sour -- just a bit of mouth puckering happening. But also terribly sweet, so hard to say. The hint of salt seems about right and the overall flavor is about what I was aiming for. Basic fairly malty beer, but with some savory complexity from the coriander and salt. Drying this up will help a lot.] Day 10: 15) Rack into 2ndary. Leave for ~2-4 weeks, letting the Pedio and Brett get working. If fermentation is still going, let age even longer. 16) optional -- third rack onto some oak chips. Then, age for for a month. [Day 15 check-in: Racked beer into 2ndary. Let it sit in primary a bit longer than planned, but was fermenting really slowly, so I think that's fine. The gravity is down to 1.020, so coming along nicely, but not done fermenting yet. Goal is 1.011. The taste is much better than previously. Dryer, but with a nice amount of sourness. Maybe not as much as I had hoped for, but it still might sour a tad more as it ages. The flavor is good, much like the Destihl "Here Gose Nothing" that I'm shooting for, just a little less puckeringly sour -- but still really impressive for doing it myself. Good malty flavor, and seems almost dry enough to go but still just a tad sweet. So far, a good clean taste with no off flavors. Saltiness comes through in the mouthfeel, too. Overall, really happy with where it's going. Plan for bottling: Leave to age for 2-3 weeks, then bottle ~4 gallons of it, and rack 1 gallon onto some oak chips and maybe a bit more sugar to revive and age it for longer.] Day 24-31: 17) Bottle and condition. Age for at least two weeks. *Yeast Culture: Needs: Lacto, Pedio, Brett, and Sach. The addition of hops will slow down the Lacto, so no need to kill all of it... Prep this a day ahead of time by mixing a sour blend of yeast with DME extract. Get it frothing a bit and going healthy.
2015 - 9/25 - 1860 - Truman Double Export Stout	American Stout	6 Gallons	13.524	4.07	5.1	66.6	31.67 °L	1.5K	0
Author: DrSherlock Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 10.9 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/14/2015 5:33 AM Notes: from Ron Pattinsons book "The Homebrewers Guide to Vintage Beer" by Ron Pattinson page 59 Alterations: OG reipce called for 3 lbs brown malt - sub for melanoidin Added: Carafa 3 to meet SRM Mash temps OG: 164 temp with mash out of 172 I totally messed up planning this recipe: Alterations: 2 row changed from 15.25 lbs to 12 lbs Switches Whitbread for Burton Ale Yeast Added Cane sugar Added brown sugar removed 3 lbs melanoidin
German Pilsner I	German Pilsner (Pils)	5.5 Gallons	1.05	1.012	4.97	35.3	3.19 °L	1.5K	1
Author: catamount6275 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 71 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: co2 Priming Amount: 10.74 psi Creation Date: 10/10/2021 3:34 PM Notes: .25 TSP of gypsum in Mash 1 TSP of Gypsum in boil
Fresh Hop NZ XPA	American Pale Ale	23 Litres	1.05	1.008	5.55	15.06	3.92 °L	1.5K	1
Author: Wolf Pack Brewing Boil Size: 31 Litres Boil Time: 90 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/19/2020 8:56 PM Notes: After 90 minute boil, cooled to 75C, then held it there whirlpooling for 2.5 hours while the fresh hops were harvested. Whirlpooled fresh hops for 30 minutes from 75C cooling down to 60C: Fresh Hops used were a blend of Cascade, Saaz, WTD 005, Colegate, Kortegast's Hokitika - total weight of 665 grams Dry Hopping with 50 grams of Hort 4337 experimental hop. https://www.nzhops.co.nz/variety/hort4337 A triploid aroma type developed by New Zealand’s Plant & Food Research. HORT4337 is a full sister to Waimea First impressions are an intense tropical fruit and citrus aroma during selection.
Caribbean Stout	Tropical Stout	5.5 Gallons	1.057	1.014	5.6	28.85	38.58 °L	1.5K	2
Author: Conanicut Brewing Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/27/2019 3:57 PM Notes: original calls for 7.5%, but I won't survive something so drinkable so strong. I also made this recipe back in Oct 2016, batch #87. Article in BYO was from Sept 2016.
48. Momonga NZ	Specialty IPA: New England IPA	11 Litres	1.06	1.012	6.31	32.51	6.18 °L	1.5K	0
Author: Erbic Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 5,8g Creation Date: 11/1/2018 2:28 PM Notes: PAS DE MASHOUT
Oktoberfest - Dogtoberfest	Märzen	5.5 Gallons	1.058	1.016	5.47	26.66	10.96 °L	1.5K	1
Author: PutnamBrew Boil Size: 7.58 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 68 ° F Priming Method: Forced Carbonations Priming Amount: 30psi Creation Date: 7/21/2018 5:47 PM Notes:
Sweet Brown Ale	Mild	5.25 Gallons	1.059	1.016	5.55	13.31	15.8 °L	1.5K	0
Author: Houses 3 Brewing Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.077 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: 1/19/2015 7:44 PM Notes: Smooth Nut Brown Ale (MW Kit)
RYE PA II	American Pale Ale	6 Gallons	1.068	1.016	6.88	55.97	5.32 °L	1.5K	0
Author: Brewminator Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 61 ° F Priming Method: your choice Priming Amount: N/A Creation Date: 12/7/2014 7:56 PM Notes: This is my second attempt brewing with rye. Primary fermentation will go for 10 days. I will bottle one gallon and rack the rest for secondary fermentation for 2 weeks. I will cold crash for 3 days, fine with gelatin and cold crash another 3 days. After this, I will keg the remaining 5 gallons.
Golden Bollocks American Ale	American Pale Ale	23 Litres	1.059	1.016	5.55	41.62	5.62 °L	1.5K	3
Author: Diamond-Geezer Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: keg Priming Amount: N/A Creation Date: 7/26/2014 12:10 AM Notes: Boil 75mins. Dry hop if you want more intense hoppyness
Dunkel Aussy	Dunkelweizen	9 Litres	1.059	1.015	5.73	16.02	17.45 °L	1.5K	1
Author: steinmb Boil Size: 14 Litres Boil Time: 90 Boil Gravity: 1.038 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 17 ° C Priming Method: Sugar Priming Amount: N/A Creation Date: 5/5/2014 9:48 PM Notes:
Firework Cream Ale	Cream Ale	11.4 Litres	1.055	1.012	5.61	21.56	4.9 °L	1.5K	0
Author: iainconnor Boil Size: 18.9 Litres Boil Time: 90 Boil Gravity: 1.033 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: 1/18/2014 6:27 PM Notes:
Summer Saison	Saison	5.5 Gallons	1.064	1.012	6.8	29.91	4.52 °L	1.5K	1
Author: against the grain Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 82 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/26/2013 6:33 AM Notes:
Super Easy Raspberry Wheat	Specialty Beer	5 Gallons	1.049	1.012	4.82	15.6	3.99 °L	1.5K	0
Author: beermonger Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: corn sugar Priming Amount: 3/4 cup Creation Date: 2/12/2013 2:45 AM Notes:
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