Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Antanique's White Chocolate Stout	American Stout	4 Gallons	1.097	1.031	8.61	36.11	40 °L	5.8K	1
Author: Bentoner Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.065 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/16/2014 4:41 PM Notes:
Stone Enjoy By Clone	Imperial IPA	5.75 Gallons	1.083	1.012	9.3	127.5	6.24 °L	5.8K	0
Author: BrewHop Boil Size: 9.5 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/15/2014 3:39 PM Notes:
Houblon Chouffe LK67	Belgian Golden Strong Ale	22 Litres	1.064	1.006	7.53	45.61	9.3 °L	5.8K	0
Author: Tobias LK67 Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 1/27/2016 11:38 AM Notes: 16 l lakvatten 15 l mäskvatten -6 l malt och humle -6 l bortkok ---------- 19 hink
Bourbon Vanilla Porter	Robust Porter	4.5 Gallons	1.084	1.019	8.51	27.23	41.75 °L	5.8K	10
Author: maconmatt Boil Size: 5.19 Gallons Boil Time: 60 Boil Gravity: 1.072 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: 1/7/2013 7:45 PM Notes:
Cerva Irish Red	Irish Red Ale	125 Litres	1.038	1.007	3.98	21.82	12.03 °L	5.8K	0
Author: Cooperbreja Boil Size: 155 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/23/2019 1:14 AM Notes: 26 abr 2019 06:30h mosto inicio 08:30h maltes usados : Ireks Supply Crew 500g Viena 500g Mela faia 500g caramelo Mogno 500g caramelo ebano 500g Mela Amiero Vermelho 500g Caramelo Carvalho 500g Munique 1kg caramunich II Weyermann 300g chocolate Weyermann houve erro nessa receita faltou 5kg Pale Ale adicionado no mosto 3g sulfato calcio, 3g cloreto potássio, 1g magnésio,500mg zinco inicio fervura 11:14h 155L Brix : 7 OG:1.027 Final do processo : 75L fermentador Inox + 50L fermentador PP 3 sachês M44 para 75L e 2 sachês US05 para 50L Adicionado 750gr açucar fermentador 75L Inox Adicionado 500gr açucar fermentador 50L Inox cada Brix corresponde uma solução de 1g de açucar por 100ml 1g - 100ml então 500g para 50000 ml 1g - 100ml então 750g para 75000 ml PH 4.8 - Brix 9.2 og : 1.036
Pops Imperial IPA (Brazilian IPA)	Imperial IPA	22 Litres	1.084	1.015	8.97	99.1	12.87 °L	5.8K	6
Author: Papini Boil Size: 30.5 Litres Boil Time: 90 Boil Gravity: 1.067 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 1.08 bar Creation Date: 1/31/2016 8:30 PM Notes: Relação BU/GU - 1,19 Adição dos sais e da enzima ultraflo max nos 35 litros de água. Perfil da água objetivo para o estilo Imperial IPA: Cálcio - 50-150 mg/l Magnésio - 0-30 mg/l Sódio - <100 mg/l Cloreto - 0-100 mg/l Sulfato - 100-400 mg/l Alcalinidade Total - 40-120 ppm - Esperado 22 Alcalinidade Residual - (-)30-30 ppm - Esperado (-82) PH 5,4 - Esperado Relação sulfato/cloreto - 2,4 - Mais Amargo Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura. 2 pacotes do fermento US-05 Starter com 2,0L e 200g DME: 0.95M cells / mL / °P Considerando Pitching Rate de 6 (billion cells / gram) Fermentação: 3 dias a 18° C. 1 dia a 19° C. 1 dia a 20° C. 1 dia a 21° C. 1 dia a 22° C. Após atenuação total baixar 4°C por dia até 0°C Maturação 2 semanas a 0°C. Tipo 1) Dry hop com 100 gramas do lúpulo Amarillo. Temperatura 0° C nos ultimos 5 dias, antes do envaze. Tipo 2) Adição do suco concentrado Maguary (0,5 litros) diluído em 1 litro de água. Temperatura 0° C nos ultimos 5 dias, antes do envaze. OG 1085. Eficiencia de 70% FG 1015.
Hard Cider	Common Cider	5 Gallons	1.046	1.012	4.54	0	9.3 °L	5.8K	4
Author: Cavebrewer Boil Size: 5 Gallons Boil Time: N/A Boil Gravity: 1.046 Efficiency: N/A Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/8/2014 10:06 PM Notes: OG: 1.046 FG: 1.016 ABV: 3.94% Conversions: 576 ounces of cider = 4.5 gallons 72 ounces of concentrate = 6 12-ounce cans Instructions: 1. Thaw the 6 cans of apple juice concentrate and pour into sanitized fermenter. 2. Pour in the 4.5 gallons of cider. *Unpasteurized and without preservatives is preferred, but if unavailable, yeast nutrient can be added to overcome the preservatives.* 3. Add yeast. 4. Let ferment until bubbling stops (approx. 2-3 weeks). 5. Fill a secondary bottling bucket with 6 MORE cans of thawed apple juice concentrate. This will act as your priming sugar, as well as extra flavoring. (I only added 5 cans to my batch because of a shopping error) 6. Rack fermented cider into bottling bucket, leaving the majority of sediment behind. Let sit overnight at room temperature. 7. Bottle. After several days, test a bottle to check carbonation levels. Refrigerate when ready. As with all my recipes, I welcome comments, suggestions, and questions.
Gypsy Tears	Irish Red Ale	26 Gallons	1.055	1.017	5.02	22.34	14.89 °L	5.8K	0
Author: Fred Klassen Boil Size: 33.5 Gallons Boil Time: 120 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/23/2014 6:50 AM Notes:
Grapefruit Shandy	American IPA	5 Gallons	1.072	1.02	6.78	69.45	10.21 °L	5.8K	1
Author: tapmcse Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.12 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/3/2016 9:59 PM Notes: Add Grapefruit juice at 2:1 ratio (beer:juice)
Lay Day Lager 23L	International Pale Lager	23 Litres	1.039	1.006	4.31	20.65	3.82 °L	5.8K	7
Author: Black Hops Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 85 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 12 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 6/5/2019 4:30 AM Notes:
Belgian Wit SI	Witbier	22 Litres	1.05	1.013	4.79	18.9	3.4 °L	5.8K	9
Author: einsiboy Boil Size: 29.6 Litres Boil Time: 90 Boil Gravity: 1.037 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/11/2017 5:32 PM Notes: 2013 Gold Medal at the Door County Home Brew Competition.
Bells Brewery - Hopslam Clone	Imperial IPA	5.5 Gallons	1.094	1.023	9.21	85.28	10.26 °L	5.8K	3
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.147 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 3/21/2014 5:23 PM Notes: Ferment for 7 days and transfer to secondary and rack onto Simcoe hops for dry hopping. Leave for 5 days or until fermentation stops. Add Gelatin (optional) 3 days prior to bottling and cold crash to clarify beer. Bottle and condition for 21 days. Chill, enjoy. This hop forward IIPA screams Northwest hops. 2 pounds of honey add a little warmth, while helping keep the body and mouthfeel lighter than your typical IIPA's.
Ichabod's Head Pumpkin Spice Ale	Holiday/Winter Special Spiced Beer	5.5 Gallons	1.05	1.014	4.77	31.38	26.08 °L	5.8K	3
Author: BoneDaddyHomeBrew Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: N/A 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: 8/19/2012 7:30 PM Notes: Spread 60 oz canned pumpkin on a cookie sheet and bake for 20-30 minutes @350* Mash in @158* for 60min Add 60 oz canned pumpkin @60min Fly sparge @ 168* Boil wort for 60min Add 1oz Magnum hops @60min Add 1oz Magnum hops @15min Add 1 cp brown sugar @15min Add 1 tsp Irish Moss @15min end of boil. Spice schedule: Add 1 oz Ginger Root @12min Add 1/2 tsp Cloves, Crushed @5min Add 1/2 tsp Nutmeg @5min Add 1 tsp Allspice @5min Add 1 tsp Cinnamon @5min Add 2 tbsp Vanilla @5min Primary for about 2wks Secondary for 1-2wks Force carb @20psi if kegging 4oz of corn sugar for bottle conditioning
Gamma Ray Clone	American Pale Ale	18 Litres	1.071	1.013	7.59	60.25	8.05 °L	5.8K	6
Author: Keir Osborn Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/29/2017 6:46 PM Notes:
Chocolate Milk Stout	American Stout	5 Gallons	1.049	1.012	4.95	34.1	40.46 °L	5.8K	8
Author: Hepler Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/31/2016 1:03 PM Notes: Add Cacao Nibs 2 weeks before bottling
Heineken Clone	International Pale Lager	25 Litres	1.046	1.007	5.05	22.59	3.56 °L	5.8K	7
Author: ayazdede Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/27/2016 2:23 PM Notes:
Technical K.O. (Rusty Rex)	American Amber Ale	14.75 Litres	1.054	1.013	5.36	35.15	12.68 °L	5.8K	1
Author: kokkoeireann Boil Size: 19 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 72 Mash Thickness: 4.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/29/2016 9:01 PM Notes: From Ottó Kelemens Rusty Rex pad, with a sligthly less water to start with. Actually by accident, but also was meant to. Thus finished at a little higher OG and therefore higher ABV OG: 1.054 FG: 1.013 ABV(exact): 5.52v% Brewing day (with a slight headache): 1st Jan 2017; Bottling day: 20th Jan 2017; carbonated with 5g/14,75l =73g white sugar for 2 weeks at 23-24°C;
Smooth Sailing - Hazy Pale	American IPA	6 Gallons	1.059	1.014	5.95	30.73	2.87 °L	5.8K	1
Author: loud brewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 74 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 12.27 psi Creation Date: 11/8/2019 12:12 AM Notes: EBIAB 5.25 Gal Batch 6% ABV - 40 IBU 8 Gal 156f strike h20 Add salts Mash 158-160 5.4 mash PH 15min boil addition of hops 10min boil addition whirlfloc and yeast nutrients FLAMEOUT Whirlpool addition @ 160f for 15min Chill wort to 70F, transfer and aerate with oxy wand for 1min Pitch 1-2 pack US-05 directly into fermenter Ferment aprx 7-10 days at 65f Dry Hop on day 2-3 for 7 days max Add 2oz Citra for aroma in keg on pkg day. Carb to 2.5-2.75 volumes CO2
Falstaff Clone	American Lager	2.75 Gallons	1.042	1.01	4.13	17.99	4.11 °L	5.8K	0
Author: Chris Weirup Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/7/2018 2:16 AM Notes: FROM: https://www.brewtoad.com/recipes/falstaff
Pilsner Czech Para Corni	Czech Premium Pale Lager	17 Litres	1.049	1.007	5.51	38.12	3.22 °L	5.8K	10
Author: guilleweb Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 81 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 13 ° C Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 6/17/2019 7:17 AM Notes: After see no movement at the airlock or blow off (about 15 days) increase the temperature 1 degree day by day reaching 18°. After fermentation clarify with neutral jelly at 2°, for 5 days..Transfer to a clean keg and leave it 6 weeks of rest at 8° (laguering)
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