Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
PFriem Pilsner	Czech Pale Lager	5.5 Gallons	1.052	1.013	5.08	27.7	3.84 °L	5.7K	0
Author: jordanfrenzy Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 65 Mash Thickness: 1.25 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: 1/29/2018 2:56 PM Notes:
Belgian Stout	Belgian Dark Strong Ale	6.5 Gallons	1.058	1.012	6.24	33.26	30.31 °L	5.7K	0
Author: emsroth Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/7/2017 6:08 PM Notes:
E Champions Farmhouse Ale	Saison	5.5 Gallons	1.059	1.012	6.18	22.89	5.01 °L	5.7K	2
Author: Champco Boil Size: 6.5 Gallons Boil Time: 70 Boil Gravity: N/A Efficiency: 75 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: 2/9/2012 5:18 PM Notes: Actual Yeast used is Wyeast 3726 Farmhouse Ale It was not available in the pull Down list. No starter used. Poured from slap pac
Cranberry Mead	Other Fruit Melomel	1 Gallons	1.083	1.002	10.68	0	12.82 °L	5.7K	3
Author: liquid bread brewery Boil Size: 1 Gallons Boil Time: 1 Boil Gravity: N/A Efficiency: 100 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: 3/31/2012 2:08 AM Notes: Honey is mostly wildflower. Added w/o boiling. Belgian water profile..
Abbot Ale Clone	Strong Bitter	6.5 Gallons	1.051	1.008	5.7	33.02	15.34 °L	5.7K	3
Author: British Ale Dude Boil Size: 7.86 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 52 Mash Thickness: 2.06 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: co2 Priming Amount: 13.78 psi Creation Date: 8/22/2020 2:13 PM Notes: Seems like the current website vs. videos and old website information on this beer are somewhat in contention Below seem to be the facts: - 5% ABV - Brewed with 3 malts - pale, crystal and amber (straight from bottle description) - recipe seems to have changed no less than 3 times - Website has stated First Gold Challenger and Fuggles hops - latest website also includes Pilgrim (20200822); the website current video the guy states 3 malts and 3 hops - "brewed longer" implies long mash cycle I credit the below links though I will make it my own: https://www.colchesterhomebrew.co.uk/homebrewingandwinemakingblog/read_40351/abbot-ale-clone-recipe.html The above link has a hopping schedule and notes based on multiple brews and experience I like. https://brewgr.com/recipe/42295/abbot-ale-all-grain-strong-bitter-recipe The above link has some very specific information quoted below: "Key points gleaned from the Abbot Ale website: Water extracted from chalk wells. Mashed at 146F - 149F (on the low side). Mash and sparge takes 3-4 hours. 60 minute boil. Whirlpool hops BEFORE chilling. Fermented for longer. 5% ABV. Amber Mahogany color and a rich malty taste. Pale Malt, Amber Malt, Crystal. Targeting 13 SRM, and ~30 IBUs."
Rohrbach Scotch Ale Clone	Scottish Export	6 Gallons	1.072	1.02	6.82	14.34	27.86 °L	5.7K	1
Author: Richard F Shoff Jr Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 1.33 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: 11/26/2016 1:33 AM Notes:
DDH Zero IBU NEIPA	American IPA	6 Gallons	1.077	1.02	7.56	58.67	5.93 °L	5.7K	0
Author: HoppySnob Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/1/2017 8:09 PM Notes: Next time I will add 1oz each @ flame out, and 3oz each @ whirlpool (150 degrees F) for more flavor. Aroma was nice but not much came from the 4oz in the whirlpool. I used a wort chiller for the first time and I made the mistake of cooling the wort too much during the whirlpool. I'd also use a different yeast. Hopefully washed yeast from a Veil DIPA. I may try swapping the caramel 10 for some spelt next time too.
Belgian Pale Ale	Belgian Pale Ale	45 Litres	1.051	1.011	5.24	30.54	13.16 °L	5.7K	1
Author: RichieBier Boil Size: 54 Litres Boil Time: 70 Boil Gravity: 1.043 Efficiency: 78 Mash Thickness: 3 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: 11/10/2015 8:20 PM Notes:
Aberdeen Brown Ale (Newcastle Clone)	Northern English Brown	5 Gallons	1.049	1.015	4.47	27.56	18.42 °L	5.7K	0
Author: Prairie Ninja Boil Size: 6.84 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 69 ° F Priming Method: Keg Priming Amount: 13.1 psi Creation Date: 8/24/2015 4:57 PM Notes: Primary fermentation x 7 days at 69F Secondary fermentation with gelatin x 7 days at 69F Keg and cold crash x 7 days at 39F Serve at 54F
Divergence IRA	Specialty IPA: Red IPA	6.5 Gallons	1.062	1.012	6.51	49.04	18.51 °L	5.7K	0
Author: Tradition Brewing Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 9/5/2015 4:16 PM Notes: Whirlpool the 0 minute addition hops for 20-30 minutes. After whirlpool chill wort to 65, aerate and pitch. Ferment at 67 for one week, add dry hops and then raise temp to 72 for three more days. Add the second round of dry hops for an additional four days. Verify terminal gravity, cold crash over several days, then keg. Award Winner: Took Third Place at the 2015 Oregon Brew Crew 14th Annual Fall Classic* * http://fallclassic2015.oregonbrewcrew.org/ Marris Otter: Hugh Baird Pale Ale Malt: GW (2 Row) Munich: GW Crystal 80: GW Roasted Barley: Breiss
Goose Island Brewery - Honkers Ale Clone	Extra Special/Strong Bitter (ESB)	5.5 Gallons	1.056	1.019	4.91	37.99	9.26 °L	5.7K	3
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 3/31/2014 6:57 PM Notes: Ferment at 68 for 7 days, rack to secondary. Ferment until target gravity has been reached (1.012-1.013 ideally) and the beer has cleared (3 weeks prox.) Add Gelatin and cold crash in fridge for 3 days prior to bottling. Prime and bottle. Carbonate at 70 to 72 for 2 to 3 weeks. Chill for 3 days, enjoy!
Honey Wheat	American Wheat Beer	5 Gallons	1.067	1.015	6.83	35.11	6.73 °L	5.7K	1
Author: VTCCbrewer Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/18/2015 7:50 PM Notes:
Milky Vanilla Caramel Stout	Sweet Stout	40 Litres	1.05	1.019	4.08	44.11	35.25 °L	5.7K	2
Author: odinhg Boil Size: 47 Litres Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/7/2013 9:31 AM Notes:
Shadowgang - Rye German Porter	Robust Porter	2.5 Gallons	1.06	1.02	5.34	32.72	40 °L	5.7K	0
Author: beowulf6561 Boil Size: 4.5 Gallons Boil Time: 120 Boil Gravity: 1.033 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Batch Prime w/ Brown Sugar Priming Amount: 3 oz Creation Date: 10/21/2013 4:29 AM Notes: Inspiration was to do something dark, in the vein of a Schwarzbier or a German Porter, but featuring rye. German porter style description: http://www.weyermann.de/downloads/pdf/German%20Porter_neu.pdf Using a variation of Schmitz method (a single step decoction mash) for the decoction step in the mash schedule: http://www.instructables.com/id/Easy-Decoction-Mashing-Schmitz-process/?ALLSTEPS I added beta-glucan and protein rests because of the high percentage of rye being used.
Dutch Kuyt	Alternative Grain Beer	3 Gallons	1.043	1.011	4.24	28.63	3.76 °L	5.7K	0
Author: ryeguy88 Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.026 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/26/2016 4:25 AM Notes:
2015. - Chimay Red (Dubbel)	Belgian Dubbel	6 Gallons	1.079	1.018	8	19.4	11.08 °L	5.7K	2
Author: jkircher Boil Size: 8.25 Gallons Boil Time: 90 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 76 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/17/2015 4:50 PM Notes: Ramp primary 66-76 over 4 days Lager in secondary for 7 days, 34F
Vanilla Stout	Dry Stout	20 Litres	1.05	1.012	4.91	30.91	50 °L	5.7K	0
Author: Mickel Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: Suchrose Priming Amount: 120 Creation Date: 9/8/2017 9:17 AM Notes:
Rose Blonde Ale	Belgian Blond Ale	23 Litres	1.063	1.014	6.46	20.92	4.67 °L	5.7K	0
Author: Admiral Francis Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/11/2017 2:05 PM Notes: SIMP Aromatic WY Carapils WY Pilsner
Mango Sour (Berliner Weisse)	Berliner Weisse	5.5 Gallons	1.051	1.024	3.54	6.83	3.91 °L	5.7K	1
Author: shockey8oz@yahoo.com Boil Size: 6 Gallons Boil Time: 15 Boil Gravity: 1.033 Efficiency: 68 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/24/2018 4:26 PM Notes: Mash and collect enough wort to do a 15 minute boil to pasteurize. Chill to 95-100F (35-38C). Measure pH. Add Lactic Acid (88%) to wort until pH reaches ~4.5. Pitch quart of Good Belly Probiotic Juice Drink into kettle. Hold temperature at 95-100F for 24-72 hours. pH should be between 3.2-3.6. Place kettle back on fire, hop and boil as normal. Chill and rack to carboy. Pitch 2565 ferment at 68F (20C) for 3-4 days. Raise to 71F until fermentation is complete. Mangoes: Purchase 5 lbs (2.25 kg) of mangoes. Peel, de-seed, and cube the fruit. Place fruit in a freezer storage bag. After two days, thaw and crush fruit with a rolling pin. Be careful not to damage the bag. Refreeze and repeat until the fruit in mushy. After primary fermentation is complete, rack beer into secondary vessel on top of the frozen mangoes. Check daily to punch down floating fruit to avoid mold. Leave for 7-14 days (to taste). Prepare two vanilla beans and sanitize with enough vodka to cover the beans. Place beans in a sanitized dry hopping vessel or muslin bag. Place in secondary vessel and check flavor daily. The vanilla should be very subtle. Once the taste is where you like it, remove beans. Package as normal.
Shiner Cheer Clone	Dunkles Weissbier	6 Gallons	1.055	1.013	5.6	20.12	19.93 °L	5.7K	8
Author: dellbrewer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: Keg Priming Amount: N/A Creation Date: 1/5/2019 5:51 PM Notes: Secondary was performed in the keg at ferm temps. Temp controller cycled heat and cool with a 3 deg delta from 68F thus max swing was theoretically 65-71F. Given this is January I believe it stayed mostly on the lower end (65-68F). Actual (1st brew) OG/FG was 1054 and 1011 respectively for 5.65% ABV.
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