Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
American Amber Ale	American Amber Ale	5 Gallons	1.056	1.009	6.13	36.02	11.34 °L	5.2K	5
Author: bam51888 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/28/2015 5:44 PM Notes:
Kentucky Bourbon Barrel Ale CLone	Old Ale	5.5 Gallons	1.087	1.022	8.56	29.31	18.58 °L	5.2K	2
Author: Seeker821 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.159 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/26/2015 3:32 PM Notes: Steep grains in 2.5 gallons water at 155 deg F for 30 minutes. Bring to Boil and add Maris Otter Malt Extract, Light Dry Malt Extract, and Invert Sugar, return to boil Add 1 oz Northern Brewer hops at start of boil. After 30 minutes, Add 2oz Willamette Hops After 15 minutes (45 min into boil), add 2 oz Fuggle Hops and Irish Moss/Whirlfloc. Boil remaining 15 minutes. secondary for one month to settle sediment prior to aging in oak barrel to be aged 2+ months in used bourbon barrel. If not aging in barrel, soak 2oz of Oak Cubes in bourbon of choice, and add to secondary - age 2+ months (6 months recommended)
Sierra Nevada Stout Clone	American Stout	6 Gallons	1.064	1.012	6.76	48.52	39.91 °L	5.2K	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/27/2017 12:15 AM Notes:
Eggnog Stout 23L	Dry Stout	23 Litres	1.055	1.013	5.68	37.23	34.07 °L	5.2K	3
Author: Black Hops Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 80 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: 6/5/2019 4:14 AM Notes: Spiced with Vanilla, Nutmeg & Cinnamon
Dry Stout	Dry Stout	5 Gallons	1.059	1.015	5.85	45.83	40 °L	5.2K	1
Author: jt drowns 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: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/22/2011 2:48 PM Notes:
Anchor Liberty Ale (Simcoe)	American Pale Ale	40 Litres	1.05	1.009	5.38	33.24	9.47 °L	5.2K	2
Author: Mall Boil Size: 47 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/1/2015 11:59 PM Notes:
J&D's Belgian IPA	Specialty IPA: Belgian IPA	10 Gallons	1.079	1.018	7.99	87.9	6.06 °L	5.2K	0
Author: Head First Boil Size: 12.5 Gallons Boil Time: 90 Boil Gravity: 1.063 Efficiency: 75 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/28/2015 8:44 PM Notes:
Clone - Kissmeyer Baltic Porter	Baltic Porter	10 Gallons	1.079	1.02	7.75	45.51	26.14 °L	5.2K	0
Author: bradoslovich Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/10/2013 8:12 AM Notes: Perle - Challenger or Northern Brewer E.K. Goldings - Fuggle, Progress, First Gold Styrian Goldings - Fuggle, Willamette Yeast - Wyeast 2124 Bohemian Lager and Safale Lager Yesast one package Smoked Malt - is a lager malt smoked in alder wood.
Affligem Blond	Belgian Pale Ale	17 Litres	1.063	1.015	6.26	29.96	5.02 °L	5.2K	1
Author: Gummi Ben - Norðan 2 Boil Size: 22 Litres Boil Time: 90 Boil Gravity: 1.049 Efficiency: 60 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: 2/27/2015 3:05 PM Notes: 90 minute boil. Chill to 18°C and pitch yeast. Oxygenate for 60 seconds. Ramp primary 5 days up to 24°C until reaching a terminal gravity 1.013. Rack to secondary 10°C for 2 weeks. Bottle prime with Simplicity at a rate of 32g/gallon. Ready in 4 weeks. Best after 6 weeks. Store very cool (< 10°C) is storing longer than 2 months. (Belgian Pale’s are not a long term storage ale).
Cerva Irish Red	Irish Red Ale	125 Litres	1.038	1.007	3.98	21.82	12.03 °L	5.2K	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
Date Stout	Sweet Stout	5.5 Gallons	1.059	1.017	5.52	36.51	50 °L	5.2K	0
Author: Ulfrpsion Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/5/2015 3:23 PM Notes: Raisin, Dates, and Honey: Honey should be added with dates and raisins along with molasses. Recipe pending. Oak Chips should be left for no more than 3-4 days. Taste regularly to validate completion. Vanilla beans were prepared by cutting the length of the bean, and gutting the pulp, and then cutting the bean into small subsections. Then, both the bean and the pulp were placed in a small sterilized container with grain alcohol for 5 days. After 5 days, the entirety of the container was poured into the beer and it was left to sit for 4 days. It should be left for much longer as the vanilla flavor disappeared over time, perhaps tossed in at bottling. Lactose was added to the beer 1 month before bottling. The lactose sugars were boiled in water for 15 minutes, and then tossed into the final product during racking. The lactose was stirred into the beer. This process is best done at keg application or bottling where the beer will not rack off the lactose sugars for maximum effect. Briess Midnight Wheat Malt - Maillard Malts™ (Alternate for Dark Malt/Black Patent) Use Dingemans Special B® Malt for the Special B. Grain Profile: UK Crisp Roast Barley - <10% - Adds color and dry flavor. Red and black color notes. Special B - <10% - burnt sugar, raisin, and dark dried fruits. Adds red color. Marris Otter Pale - Up To 100% - Adds nut flavor. Bulk sugars. Bries Ashburne Mild - <50% - Base malt. Adds extra sweetness. Midnight Wheat (Replace with BlackPrinz) - <10% - Adds smooth mouthfeel with a soft roast flavor.
Cherry Vanilla Amber Ale	American Amber Ale	5.5 Gallons	1.059	1.015	5.85	31.31	13.18 °L	5.2K	1
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.093 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 11/27/2013 9:16 PM Notes: Ferment for 7 days, or until fermentation slows. Rack to secondary and add cherry flavoring and vanilla extract. Leave 14 days, or until fermentation ends. Add Gelatin (optional) 3 days before bottling and cold crash in fridge to clarify beer (eliminate chill haze). Bottle and condition 21 days at room temp. Chill 3 days and enjoy. Lots of Cherry nose and lingering Vanilla flavor..with just enough hops in there to make it interesting...
Ægir Witbier	Witbier	25 Litres	1.046	1.008	5.03	18.2	5.53 °L	5.2K	1
Author: RonnyH Boil Size: 28 Litres Boil Time: 65 Boil Gravity: 1.041 Efficiency: 58 Mash Thickness: 3.85 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2015 1:59 PM Notes: Add flavour after boil off at 55min, 5 min wait, then start cooling. Pitch @ 22C. Keep at 21 (+/- 0,6) for 14 days.
Common Room ESB	Extra Special/Strong Bitter (ESB)	17 Gallons	1.059	1.015	5.82	40.65	10.43 °L	5.2K	0
Author: sn00ky Boil Size: 18.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 77 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/29/2018 2:39 PM Notes: Hops schedule adjusted to account for using up bits of inventory.
Smoky Amber	American Amber Ale	5 Gallons	1.067	1.016	6.7	17.83	14.08 °L	5.2K	11
Author: Shawn louth Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.111 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/5/2015 12:11 AM Notes: First self-made recipe
' #1 All American Liberty Lager	Premium American Lager	5 Gallons	1.052	1.009	5.55	17.15	5.75 °L	5.2K	3
Author: Boil Size: 3 Gallons Boil Time: 45 Boil Gravity: 1.086 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 60 ° F Priming Method: corn sugar Priming Amount: N/A Creation Date: 2/4/2015 11:58 PM Notes: Steep grains 30 min at 155 deg remove from heat add malts and first hops start boil 45 min at last 10 min add second hops. cool wart and pitch yeast. Ferment for 1 week then transfer to secondary for 1-2 weeks to help clear. bottle with prim sugar 1/2 tsp per 12z. leave for 2 weeks or longer.
Mocha Porter	Robust Porter	5.25 Gallons	1.061	1.018	5.6	28.9	37.97 °L	5.2K	2
Author: Arvie Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 65 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/18/2014 3:52 AM Notes:
Honey Brown Ale	American Brown Ale	5 Gallons	1.053	1.01	5.64	35.1	21.02 °L	5.2K	0
Author: Chill152 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2015 1:26 PM Notes:
ANZAC Biscuit Ale	American Amber Ale	21 Litres	1.052	1.011	5.35	33.49	9.21 °L	5.2K	3
Author: PorterbleBrewing Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/23/2015 1:23 AM Notes:
SEND IT 23L	No Profile Selected	23 Litres	9.546	1.575	4.2	24.64	3.09 °L	5.2K	1
Author: Black Hops Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 8.8 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 0.7 bar Creation Date: 5/6/2020 2:58 AM Notes:
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