Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
St. Bernardus Abt. 12 Clone	Belgian Dark Strong Ale	3 Gallons	1.102	1.025	10.21	20.61	40 °L	11.6K	4
Author: jimdubc Boil Size: 3.25 Gallons Boil Time: 60 Boil Gravity: 1.095 Efficiency: 20 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/7/2014 3:37 AM Notes: Pitch additional 3787 yeast when moved to secondary Optional, Danstar bottle condition yeast and priming sugar when bottling - depends on how long your secondary aging ends up being. Over 4 months and more yeast may be required for carbonation. Age minimum of 9 months before enjoying
Pale Pilsner Ale	Standard/Ordinary Bitter	22 Litres	1.051	1.014	4.86	43.78	5.24 °L	11.6K	7
Author: danbad Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Sugar Priming Amount: N/A Creation Date: 11/10/2013 11:27 AM Notes:
NHC Award Winning Cream Ale	Cream Ale	2.5 Gallons	1.054	1.006	6.29	16.46	3.01 °L	11.6K	3
Author: counterbrewrecipes Boil Size: 3.1 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/27/2017 10:27 PM Notes: Excellent cream ale. Keep the corn or rice at or under 10% too much corn gives a weird twang. With us 05 I always rehydrate. I take some of the extra wort from the mash, balance it to 1.035. boil, chill, and rehydrate the yeast, if you don't you get some weird pear like esters. I've tried 001 and 1056 both were clean but not dry enough. K97 kolsch yeast was great. Taken straight from the winners section of the aha website.
The Great Pumpkin....Ale	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.06	1.017	5.7	22.42	13.41 °L	11.6K	22
Author: Brewmaster Tom Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.111 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 4/6/2012 12:23 AM Notes: Campden Tablet prior to steeping. Irish Moss, Whirlfloc @ 15 min. Yeast Nutrient @ 10 min. Carbonation volume = 2.3
Belgian Tripel	Belgian Tripel	5 Gallons	1.09	1.017	9.6	34.77	7.28 °L	11.6K	9
Author: TacoMcCabbage Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: N/A 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: 11/27/2012 8:16 PM Notes:
Banana Hefeweizen	Weissbier	11 Gallons	1.058	1.008	6.59	8.71	4.4 °L	11.5K	6
Author: Ornlu Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 69 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/15/2017 5:28 PM Notes:
Stone & Wood Pacific Ale	American Amber Ale	21 Litres	1.057	1.011	6.06	30.41	7.01 °L	11.5K	8
Author: Ben Golding Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.109 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: 11/12/2014 1:03 AM Notes: Kinda based on http://aussiehomebrewer.com/topic/58028-stone-and-wood-extract-clone/
Bohemian Pilsner	Bohemian Pilsener	6 Gallons	1.056	1.014	5.48	37.41	3.84 °L	11.5K	1
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 44 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/9/2017 9:36 PM Notes: pick up irish moss 4 packets of yeast the colder you start out, the less the diacetyl that is produced Let it go for 12 hrs at 40 degrees. creep up to 50 degrees by 48 hrs Steve's thoughts: I don't entirely agree with his fermentation method mostly because normally you would actually do what's called a diacetyl rest because SOME "will" be produced, so what you do is raise the temp after ferm is mostly finished, to let the yeast eat those byproducts basically so you could follow his schedule, let it sit at 50 for a week or two, then raise to 65 or even 70 for 2 days to finish of the diacetyl THEN down to lagering temps (close to freezing as you dare)
Chocolate Peanut Butter Porter	American Porter	10 Gallons	1.079	1.026	6.94	9.49	35.98 °L	11.5K	3
Author: Pindingy Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 83 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/14/2015 12:41 AM Notes:
New England IPA	American IPA	5 Gallons	1.059	1.012	6.17	110.97	5.31 °L	11.5K	1
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/6/2017 1:47 PM Notes: BYO states OG = 1.061, FG = 1.012, IBU = 56, SRM = 5, ABV = 6.5%. Heat water to 158 F. Add malt extracts and dissolve. Add first wort hop, bring to boil. At boil add 0 min hops, boil 60 minutes. On heat off, add 0 minute hops. Cool wort to 180 then add whirlpool hops, allow to stand for 20 minutes, chill to 64. Oxygenate wort. Pitch yeast. Mix dry hops and divide into thirds. 1/3 added after two days, remove after two to three days. 1/3 added at end of fermentation, remove after two to three days. 1/3 added after three days end of fermentation, remove after two to three days.
Yorkshire Bitter	Best Bitter	23 Litres	1.042	1.012	3.93	33.04	9.63 °L	11.5K	2
Author: shepp1 Boil Size: 28.5 Litres Boil Time: 70 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 2.7 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: 5/23/2017 11:11 PM Notes:
Honey Brown Ale	Mild	5 Gallons	1.049	1.012	4.77	20.61	17.4 °L	11.5K	1
Author: Triple Threat Boil Size: 6.37 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.33 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: 9/19/2015 5:56 PM Notes:
Leffe Brune Clone	Belgian Dubbel	14.5 Litres	1.066	1.016	6.56	29.42	19.42 °L	11.5K	5
Author: Boil Size: 22.5 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/29/2016 1:15 AM Notes:
POG IPA	American IPA	5 Gallons	1.06	1.014	6.06	65.59	4.74 °L	11.4K	0
Author: Pcroas Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.05 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: 6/8/2018 5:29 PM Notes: Bring a taste of Lahaina, Hawaii home to your brew kettle. This big tropical IPA is brewed with passion fruit, orange, and guava (get it?—POG). This homebrew recipe is featured in Top 50 Commercial Clone Beer Recipes. Find out what recipe was featured for your state! Fruit Preparation Combine guava, peeled oranges and Lilikoi juice in bowl and puree together. Fresh fruit can be added to the kettle late in the boil. Fruit could also be sterilized separately and added to the fermentation in between 3-4.5 P (1.012-1.018). Directions Conduct a mash at 150° F for 60-75 minutes. Follow the boil schedule as indicated in the ingredients. Ferment at 68° F for 5-7 days, and then dry hop
Wee Heavy Braggot (1 Gallon)	Braggot	1 Gallons	1.082	1.01	9.53	43.08	20.33 °L	11.4K	0
Author: Freetime000 Boil Size: 2.2 Gallons Boil Time: 90 Boil Gravity: 1.014 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: Corn Sugar (Bottling Bucket) Priming Amount: .70 Creation Date: 12/8/2017 3:26 AM Notes: IMPORTANT: Add honey at end of boil, flame out. Wort Notes: After 45-60 min Mash I sparged the BIAB with a pour over 32oz warm water. This makes total boil slightly more than 2 gallons. Optional: Start of boil pull 2 cups wort and separately boil down into syrup. Then add this back in to the boiling wort. Style Notes: After lots of searching the feedback i got is a Scotch Ale or Wee Heavy is a good place to start for a Braggot. Recipe is Shooting for 50% honey so I can feel like it's a Braggot. The Wee Heavy style suggests longer boil times to get more malty flavors. So I am starting with 2 gallons and a 90 minute boil, targeting 1 gallon. this also allows for the syrup above. You may need to add more water as you go to keep in line. Use a dip stick to measure. I made a Yeast starter using 6g of GoFerm and 5g Safale yeast. Finished Notes: Wort ready at 1 gallon and SG of 1.080 NICE! next time: Might swap Munich for Victory to see difference in dryness. Turned out great at 1.010. Honey fermented clean (not too hot) I left in fermenter for 18 days before bottling. It was good and drinkable after being bottled for 3 weeks. I am told aging makes it even better so I will save the rest for a couple months..
Peach Milkshake IPA	American IPA	5 Gallons	1.083	1.016	8.79	254.35	5.38 °L	11.4K	11
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/2/2016 11:05 PM Notes:
Chocolate Peanut Butter Milk Stout	Sweet Stout	6 Gallons	1.061	1.019	5.48	31.86	37.99 °L	11.4K	3
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/22/2017 8:12 PM Notes:
Moon Man New Glarus Clone	American Pale Ale	5.5 Gallons	1.059	1.011	6.25	47.54	7.14 °L	11.4K	0
Author: foxchainman11@yahoo.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/5/2017 6:38 PM Notes: Rahr two-row 1.9 L Briess Carapils 1.3 L Bairds Carastan 30 L Briess Caramel Vienne 24 L Weyermann German Vienne 3.5 L Brewed 10/25/17. starting Gravity 1.052 Original Gravity 1.059 after 40 min boil. Shooting for 1.054 gravity with 55 % brew house efficient got 1.059 with 60% efficient. Ferment with Wyeast 1056 Calf Ale. in new ferment chamber 5.2 cubic feet chest freezer and carboy heat wrap, ink bird temperature controller. 11/07/2017 Added DryHop at 67 F. 11/14/2017 Kegged. Finished at 1.012. Fermented 7 days at 63F then 14 days at 67 F.
Xocoveza Clone	American Stout	8 Gallons	1.083	1.023	7.88	36.04	50 °L	11.4K	7
Author: CottonClub Boil Size: 8.25 Gallons Boil Time: 60 Boil Gravity: 1.08 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/29/2016 11:37 PM Notes:
Irish Sunset	Irish Red Ale	21 Litres	1.052	1.012	5.27	30.16	13.96 °L	11.4K	1
Author: Rodrigo Wantuk Boil Size: 28.5 Litres Boil Time: 75 Boil Gravity: 1.038 Efficiency: 60 Mash Thickness: 2.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/21/2016 5:17 PM Notes: Manter a cerveja o mais SECA possivel, fazer conversao (alfa-amilase) de pelo menos 75 minutos, a menos de 65 graus (entre 62-65°C). Mash out pelo menos 10 minutos a 78 graus. COMO HIDRATAR O FERMENTO - Ferva o equivalente a 10ml de água para cada grama de fermento (de preferência no mesmo recipiente onde vai hidratar, como um erlenmeyer de borosilicato, que pode ser levado diretamente ao fogo). - Resfrie a água até a temperatura correta (eu normalmente fervo no dia anterior para não ter que ficar resfriando na hora, e então simplesmente aqueço um pouco na hora da reidratação para corrigir a temperatura... muito mais fácil). - Previamente, tire o pacote de fermento da geladeira para que lentamente ele fique na temperatura ambiente. - Abra o pacote do fermento e jogue lentamente na água, aos poucos. Se jogar o pacote de uma vez é possível que se forme pequenas "montanhas" de fermento seco. - NÃO MEXA, espere pelo menos 15 minutos antes disso. Mexer nesse momento também pode matar células pela agitação. - Depois de uns 15 minutos, se ainda existirem essas "morrinhos" de fermento, comece a mexer suavemente para desmanchá-los. - Comece então, de 5 em 5 minutos, a agitar suavemente a mistura para homogenizar. - Ao final, o líquido deve ficar como um creme um pouco mais líquido. - Se a temperatura da mistura estiver com uma diferença maior que uns 8º C para o mosto, adicione um pouco deste mosto no recipiente para lentamente equalizar as temperaturas. Choques de temperatura pode fazer o fermento gerar mutantes. - O processo inteiro de hidratação deve durar uns 30 minutos.
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