Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Average Winning Imperial Stout	Imperial Stout	4 Gallons	1.108	1.03	10.23	75.1	50 °L	373	1
Author: DeclineBeers Boil Size: 7.8 Gallons Boil Time: 120 Boil Gravity: 1.074 Efficiency: 63 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/27/2021 4:19 PM Notes:
Black Cherry Hibiscus Mead	Semi-Sweet Mead	3 Gallons	1.114	1.029	11.22	0	24.74 °L	373	0
Author: Andy_D Boil Size: 3 Gallons Boil Time: 15 Boil Gravity: 1.114 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: 8/6/2025 5:10 AM Notes: Boil water and allow to cool enough to mix honey and water together using a stainless steel stirring rod. Cool must to pitching temperature in fermenter. Pitch yeast and use a stainless steel stir whip on a drill to oxygenate it for about 1-2 minutes. https://homebrewersassociation.org/homebrew-recipe/hairy-vetch-traditional-mead-2/ Bring 3 cups of water to a boil. Add the hibiscus petals. Let steep for 30 minutes. Ladle off and add to secondary with the cherries. Cherries should be de-pitted, mashed, heated on a stove to 170, then put in a container and frozen. Thaw and add after that. This will ensure minimum spoilage and also allow for maximum extraction. Cherry Melomels-For tart cherries, add 7-8 lbs of cherries to secondary (1.4-1.6 lbs/gal). When stronger flavors are wanted, add about 1.8 lbs/gal of cherries to secondary. For Sweet Cherries-add 8-9 lbs of sweet cherries to secondary (1.4-1.8 lbs/gal) and around 2 lbs/gal for a stronger sweet cherry flavor. Use an SNA (stir/whip after each addition) (Mix the nutrient blend into ½ cup of must and add it back to the fermenter to avoid an explosive release of CO2.) Stir slowly and increase the speed as the CO2 is released. Introduce as much oxygen as you can during the nutrient additions. Add .75 tsp after pitching yeast. Add .5 tsp 24 hours after ferm begins. Add .5 tsp 48 hours after ferm begins. Add .5 tsp after 30% of the sugar has been depleted. keep nutrients in small, sealable, plastic fridge containers. Add a little distilled water, shake it up, and add that to the fermenter. Cap management. When the must begins to ferment and generate CO2, the fruit will float to the top and form a cap. The temperature underneath the cap can get pretty warm because it cannot escape. CO2 will collect under the cap and is toxic to yeast. The top of the cap will get dry and this environment is ideal for molds and bacteria to flourish. The cap must be “punched down” at least three times daily during the period of active fermentation. This accomplishes several key things. It keeps the fruit in contact with the yeast, allowing for a quicker fermentation and better extraction of the fruit characters. It keeps oxygen in the must at a time when the yeast need it most. Many meadmakers will add pure O2 at the same time they are punching the cap for added assurance that the yeast is getting plenty of oxygen for growth. - https://www.winning-homebrew.com/melomels.html Use potassium sulfate and potassium metabisulfite to stabilize and Super-Kleer KC to clarify. Let it sit about a month at 30°F (–1°C) until you can read a sheet of text through it and then bottle. Sodium Metabisulfite or Sodium Meta (SMS) acts as a preservative when used in combination with Potassium Sorbate (a yeast growth inhibitor) on bottling day. add 3 crushed campden tablets, and 1.5 tsp of potassium sulfate, wait 24-48 hours, then backsweeten with honey if need be. https://homebrewersassociation.org/beyond-beer/how-to-backsweeten-mead-and-cider/
Shine Barrelled Imperial Stout	Dry Stout	5.5 Gallons	1.096	1.022	9.77	49.67	37.55 °L	373	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/14/2024 6:57 PM Notes: Note: the batch will be divided into used 5L bourbon (shine) oak barrels, medium char and aged various times to optimize best flavor. Will give follow up. Alternative since most folks don't have home brew barrels sitting around is to use the oak chips from commercial whisky barrels ( cheap and easy to find online ) and follow the package instructions.
PB0183 Quad 01/05/2024	Belgian Dark Strong Ale	185 Gallons	1.092	1.018	9.77	30.67	26.11 °L	373	0
Author: rivesborland Boil Size: 205 Gallons Boil Time: 90 Boil Gravity: 1.072 Efficiency: 63 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: co2 Priming Amount: 9.16 psi Creation Date: 12/11/2023 8:00 AM Notes: NOTE: We are targeting only 5 bbl into the FV to ensure plenty of headspace for a vigorous fermentation. run rakes during mash in and then for first 15 min of sacch rest while recirculating wort through vorlauf. Let mash sit another 75 min (90 min total rest time) to ensure full conversion, then vorlauf for 15 min. We want this beer to be highly fermentable and finish relatively dry compared to the high starting gravity Lauter and sparge very slowly taking between 60 to 90 min to collect 205 gal gal in kettle. note lower volume at start of boil due to targeting only 5 bbl. Start pump on lowest speed (20 or 25%) and restrict output to collect ~50 to 60 gal every 15 min. flow meter should read ~12 to 15 L/min fermcap and first wort hops added to BK as it starts to fill Note 90 min boil for DMS reduction with the high % of pilsner malt. Add candi syrup with 60 min remaining in the boil add yeastx, whirfloc, and dextrose with 15 min left in boil whirlpool for 10 min. then let rest 15 min. add ALDC to FV before knocking out. knock out to target 64 F for start of fermentation. Set FV glycol control to 64 F. Oxygenate at 1 L/min for 90 min through carb stone in FV, or inline oxygenate at output of Hx at 1.5 L/min flow rate the whole time while knocking out. repitch combo of WLP545 Belgian Strong Ale and WLP530 Abbey Ale yeast harvested from PB0180 Trappist Tripel. Pitch as much good thick slurry as possible (at least 50 lb)
Alpine DIPA	Specialty IPA: Rye IPA	5 Gallons	1.084	1.009	9.95	53.59	8.77 °L	373	0
Author: J.Bird Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.084 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 82 ° F Priming Method: dextrose Priming Amount: 5 oz Creation Date: 12/9/2023 6:18 PM Notes: Approx 1.5 gal boil loss, add 10lb bag of ice (1.2 gal) and .3 gal of water to top back to 5 gal. (**OPTIONAL dry hop with freeze dried cherries, age in gin barrel, keg with key lime juice. Riff on Last Word cocktail.)
Midwest Supplies Northy 12	Belgian Dark Strong Ale	5.5 Gallons	1.091	1.014	10.09	35.62	31.12 °L	373	1
Author: airpaddles Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.091 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: N/A Priming Method: sucrose Priming Amount: 7 oz Creation Date: 11/16/2022 5:32 PM Notes: Yeast formula should be 500B cells (Target 412) Save this yeast formula for the next brew. Held DME Pilsen and used leftover LME Amber instead. Couldn't find Styrian Goldings hops. Used Perle 8AA. Prepared water in kettle night before for Cl degassing.
Destruction Overdrive	Imperial IPA	2 Gallons	1.09	1.016	9.7	66.71	14.16 °L	373	4
Author: Air Guitarist Brewing Boil Size: 3.54 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 2 oz Creation Date: 9/25/2022 3:44 PM Notes:
Vodka QC	No Profile Selected	80 Litres	1.095	1.018	10.12	0	5.91 °L	373	0
Author: Gabichou Boil Size: 80 Litres Boil Time: N/A Boil Gravity: 1.095 Efficiency: 80 Mash Thickness: 3.13 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/27/2022 2:41 PM Notes:
Quadrant	Belgian Dark Strong Ale	5.3 Gallons	1.087	1.016	9.97	36.15	29.11 °L	373	0
Author: hesuskhristo Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.056 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: dextrose Priming Amount: 6.7 oz Creation Date: 8/27/2021 4:34 AM Notes:
Triple	Belgian Tripel	1100 Litres	1.093	1.02	9.63	18.98	5.6 °L	373	0
Author: Boil Size: 1758.47 Litres Boil Time: 90 Boil Gravity: 1.086 Efficiency: 70 Mash Thickness: 2.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/31/2021 5:02 PM Notes:
Imperial Stout	Imperial Stout	5.5 Gallons	1.097	1.022	9.83	58.82	50 °L	373	0
Author: TJW Boil Size: 6.5 Gallons Boil Time: 70 Boil Gravity: 1.082 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/5/2018 7:13 PM Notes:
Weizenbock	Doppelbock	19 Litres	1.084	1.01	9.76	20.92	18.34 °L	373	0
Author: DCBrew Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/19/2021 8:58 AM Notes:
Gravøl Fra LPK	Imperial Stout	40 Litres	1.1	1.019	10.66	58.98	50 °L	373	1
Author: Busser Boil Size: 28.5 Litres Boil Time: 120 Boil Gravity: 1.141 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 1/19/2021 8:21 PM Notes: Finished Volume (L) 40,0 Grain(kg) 19,5 Mash Water (L) 34,0 Loss to grain (L/kg) 0,8 Loss to Boil (L/hr) 2,9 Boil Time 2,0 Top-up water 0,0 Mash Thikness 1,7 Loss to grain total 15,6 Post Mash Volume 18,4 Loss to boil Total 5,8 Sparge 27,4 Pre-Boil volume 45,8 Total Water 34,0 Dobbelt mæsk. 66° i 60 min, udmæsk 78° i 10 Lav 2 starter dagen før. 1/3 DME til vand. Rehydrering av tørrgjær: I en desinfisert beholder tilsettes 1 dl vann på ca. 20-25 °C per pakke tørrgjær. La det trekke i 20 min, deretter røres det inn og er klart til bruk.
Braggot	Braggot	2.5 Gallons	1.104	1.021	10.93	0	4.3 °L	373	0
Author: Shawnsquatch Meadery Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.104 Efficiency: 70 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: 12/6/2020 4:31 AM Notes:
New RIS II	Imperial Stout	6 Gallons	1.107	1.024	12.21	55.32	46.65 °L	373	0
Author: Phishula Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.077 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/22/2020 1:04 PM Notes: 2 batches will be added to a West Fork Rye bourbon barrel *this is batch 2
Imperial Stout	Imperial Stout	7 Gallons	1.107	1.027	10.51	0	50 °L	373	0
Author: Ian Bender Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/25/2020 11:46 PM Notes:
Imperial Stout	Russian Imperial Stout	20.8 Litres	1.097	1.018	10.47	71.68	50 °L	373	0
Author: Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.08 Efficiency: 71 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/20/2020 1:42 AM Notes:
Fluff Motif - Fruit, Marshmallow, Almond, Vanilla	No Profile Selected	160 Gallons	20.005	2.135	9.8	0	3.87 °L	373	2
Author: Jemassey9 Boil Size: 160 Gallons Boil Time: 60 Boil Gravity: 20 Efficiency: 88 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 6/9/2020 5:33 PM Notes:
Clear Out Stout	Imperial Stout	31 Gallons	1.119	1.024	12.45	48.76	43.86 °L	373	0
Author: Boil Size: 36.5 Gallons Boil Time: 120 Boil Gravity: 1.109 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 5/20/2020 12:31 PM Notes:
Awesome Recipe	No Profile Selected	5.5 Gallons	1.117	1.029	11.51	0	36.34 °L	373	0
Author: Pricelessbrewing Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.099 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/20/2020 5:45 PM Notes:
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