Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Oatmeal Chocolate Milk Stout	American Stout	5.5 Gallons	1.08	1.03	6.55	42.03	34.8 °L	1.4K	1
Author: dankbrewing@gmail.com Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.052 Efficiency: 80 Mash Thickness: 2 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: 1/13/2017 11:56 PM Notes: Add lactose at 15 minutes Wort chiller at 15 minutes Irish Moss at 10 minutes Yeast nutrient at 10 minutes Roast cacao nibs at 325 degrees, (smells like brownies), to secondary
Knockout Stout	Tropical Stout	6.5 Gallons	1.112	1.028	11.06	58.96	50 °L	1.4K	0
Author: JZ1018 Boil Size: 5.44 Gallons Boil Time: 60 Boil Gravity: 1.134 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/12/2021 3:25 AM Notes: Add 10g of Calcium Carbonate to boil water
Guinness Foreign Extra Clone	Irish Extra Stout	21 Litres	1.076	1.021	7.23	33.33	50 °L	1.4K	0
Author: Lucas Santos Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 75 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: dextrose Priming Amount: 139.6 g Creation Date: 3/28/2021 6:46 PM Notes:
No Escape NEIPA	Specialty IPA: New England IPA	23 Litres	1.077	1.009	9.35	29.4	7.59 °L	1.4K	1
Author: kiwirevo Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.068 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/30/2020 3:54 AM Notes:
Aecht Schlenkerla Rauchbier Marzen	Classic Rauchbier	5.25 Gallons	1.065	1.016	6.38	13.71	15.2 °L	1.4K	0
Author: Carpy Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.079 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/9/2020 1:44 AM Notes:
Saison Dupont Clone	Saison	5 Gallons	1.071	1.014	7.43	22.3	6.97 °L	1.4K	0
Author: MichaelK25000 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 75 Mash Thickness: 1 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: 3/23/2017 3:37 PM Notes:
North Corner IPA #2	American IPA	18.9 Litres	1.067	1.019	6.36	111.93	7.44 °L	1.4K	2
Author: BEERngineer Boil Size: 24.6 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: Dextrose Priming Amount: 3/4 Creation Date: 8/28/2013 1:44 AM Notes: 1-2 days before brew day: Yeast start er (optional, but recommended) Pitch Wyeast into a starter. A wine bottle or 22 oz beer bottle fitted with an airlock and #2 stopper works perfect. Use 1/4 cup malt extract in 8 oz of water for a starter wort. Boil 5 minutes, cool and pitch yeast. Brew day: Put your volume of water on to boil, usually 2-2.5 gallons, unless you have a wort cooling device. When water temperature reaches 150, add the adjunct malt grains in grain steeping bag. Hold temperature at 150-160 for 30 minutes. Stir the grains occasionally. After 30 minutes resume heat. When temperature reaches 170 remove or strain the grain out. Now add the extract. You can let some hot water mix with the extract to help loosen it up and pour smoothly. Proceed on to full boil, and stir to prevent the extract from scorching on the bottom of the pot. At full boil, 60 minute countdown: At full boil, add the 2 oz of bittering hops and gypsum, and begin an hour countdown. As always, stir occasionally. At 10 minutes:Add the 1 oz of hops. At 5 mins:Add the 1 oz of hops At 0 mins:Add the 1 oz of finishing hops End of boil: Shut off heat and begin to cool your wort as soon as possible. When wort is about 75 degrees, or when wort is cool enough to mix with water to reach about 75 degrees, pour and strain the wort into your primary fermenter. When pouring the wort into the primary, aerate as much as possible. You can accomplish this by dipping a sanitized container, such as a measuring cup into the wort and pouring back into the wort. Create as much foam and bubbles as you can for about ten minutes. Double check your temperature to be sure it is not above 80 degrees and take a hydrometer reading. Now pitch the contents of the yeast pack into the primary fermenter, cover, set-up the sanitized airlock and stopper assembly, and place the primary where it will remain around 68 degrees during fermentation. Next 4 days:Your fermentation should begin after about 12 hours. From then on fermentation will peak then subside. After high krausen, you may opt to rack to glass secondary carboy. Next 3 days: After 5 and 6 days take hydrometer readings. If no perceptible change in gravity occurs, you are ready to bottle. If the gravity keeps reducing, wait. If you are unsure wait one more day. Bottling day: Be especially careful about sanitizing and racking at this stage! Thoroughly clean and sanitize bottles and caps. Preheat 3/4 cup corn sugar (dextrose) in a saucepan with 3-4 cup of water and bring to a quick boil. Carefully rack beer to a bottling bucket and swirl in corn sugar mixture. Be careful not to slosh around the beer, you don’t want to oxidize. Bottle and cap. Store at room temperate to ensure good bottle fermentation. 10 days after bottling: Sample a beer. Be patient, you can try a bottle after about a week, but most beers, especially hoppy medium and high gravity beers, benefit from some aging. Enjoy! Tips and fine-tuning: -Try to boil and cool the largest possible volume you can manage. -Varying the fermentation temperature will result in different flavors. Fermenting warm (up to 72 degrees) will produce fruity, estery qualities. An LCD stick-on thermometer will allow you to monitor fermentation temperatures. -Always be sure to sanitize every piece of brewing equipment, after you are finished with the boil. A 5 gallon utility bucket half filled with an iodine based “no rinse” sanitizer is convenient for this. -Secondary fermentation in glass is recommended. -If you boil a full wort volume, your hop efficiency will improve.
French Damson That's A Good Ass BDS	Belgian Dark Strong Ale	6 Gallons	1.083	1.019	8.45	26.1	23.65 °L	1.4K	0
Author: jfbtt@hotmail.com Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.062 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: Brown Sugar Priming Amount: N/A Creation Date: 8/19/2016 12:00 AM Notes:
Creme Brûlée Stout	Sweet Stout	5 Gallons	1.104	1.038	8.65	33.53	31.42 °L	1.4K	0
Author: Connor M. Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.086 Efficiency: 70 Mash Thickness: 1.33 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: 5/28/2015 1:21 AM Notes:
Rusty Rail Barleywine	American Barleywine	5 Gallons	1.098	1.022	9.99	56.63	12.94 °L	1.4K	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.164 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/12/2015 4:14 AM Notes:
2nd Attempt BIAB/Peach Saison	Fruit Beer	12.5 Litres	1.076	1.014	8.14	30.84	18.46 °L	1.4K	1
Author: USAinNOR Boil Size: 20 Litres Boil Time: 90 Boil Gravity: 1.048 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/7/2015 7:19 PM Notes:
Hop Schedule Test 1 - Amarillo Early Addition	American IPA	1.5 Gallons	1.07	1.015	7.27	73.03	10.05 °L	1.4K	1
Author: jmcnamara Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 75 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: 2/21/2015 4:33 PM Notes:
Ingverjevo Pivo	Spice, Herb, or Vegetable Beer	15 Litres	1.045	1.01	4.55	28.97	3.77 °L	1.4K	0
Author: Brewerly hills Boil Size: 18.3 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/23/2016 5:33 PM Notes: 1 vrečka kvasa Ideja iz knjige Domače pivo (ingverjevo pivo, str. 205). Postopek: MASH: v velikem loncu mashaj v 15l vode. Prestavi vrečo v mali lonec in spiraj s 6.3l vode na 70C.
Guineas Extra Stout Clone	Dry Stout	23 Litres	1.045	1.008	4.89	52.16	35.91 °L	1.4K	1
Author: Itbrvilla Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.036 Efficiency: 70 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: 4/28/2015 8:02 PM Notes:
Allagash White Ale	Witbier	7.5 Gallons	1.046	1.012	4.45	18.97	5.19 °L	1.4K	1
Author: rgardenhire2@gmail.com Boil Size: 9.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/29/2017 4:53 PM Notes:
Simcoegalaxy Pale	American Pale Ale	18.5 Litres	1.049	1.011	4.95	51.57	5.37 °L	1.4K	0
Author: craig-binky Boil Size: 27 Litres Boil Time: 120 Boil Gravity: 1.034 Efficiency: 57 Mash Thickness: 3 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: 10/6/2017 5:53 PM Notes:
Fruit Loops Cream Ale	Cream Ale	5.5 Gallons	1.045	1.007	4.95	18.73	2.84 °L	1.4K	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/23/2018 3:22 AM Notes: Add 1 # of Fruit Loops to the mash. Fruit Loops are made up of: 21% Corn (0.21 # in the recipe) 17% Wheat (0.17 # in the recipe) 11% Oats (0.11 # in the recipe) ~50% corn sugar (0.5 # in the recipe) Optionally, add around 0.25 # of Fruit Loops at flameout.
A Strong Pale Ale	American Pale Ale	5 Gallons	1.051	1.013	5.05	41.99	5.13 °L	1.4K	1
Author: lyna Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/27/2015 3:32 PM Notes:
Hefeweisen	Weissbier	5 Gallons	1.044	1.006	4.98	14.31	4.62 °L	1.4K	3
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/31/2020 11:42 PM Notes:
APA - 15% Crystal, 148 Mash	American Pale Ale	1 Gallons	1.048	1.013	4.51	45.71	11.1 °L	1.4K	1
Author: Matthew.Murray Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: dose each bottle Priming Amount: N/A Creation Date: 1/16/2015 11:14 PM Notes: goal is to have a high crystal malt profile without sweetness - 15% crystal, low mash profile
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