Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
KITCHELL'S EXTRAORDINARY GENTLEMAN ALE	Extra Special/Strong Bitter (ESB)	5.5 Gallons	1.062	1.019	5.59	35.85	15.2 °L	1.3K	0
Author: Nobel Savage Brewing Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 60 Mash Thickness: 1.5 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: 6/10/2017 4:45 PM Notes: Heat 15 qts. (14 L) of water to 165 °F (74 °C) and stir in crushed grains and flaked maize. Mash at 154 °F (68 °C) for 60 minutes. Stir boiling water into mash to boost temperature to 168 °F (76 °C) and hold for 5 minutes. Recirculate for 20 minutes then begin running off wort. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops to boil for the times indicated in recipe. Add yeast nutrients and Irish moss with 15 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 70 °F (21 °C). Rack to secondary when fermentation is complete. Bottle or keg a few days later, when beer falls clear. Note: use flaked maize, not corn. Maize was in in my list on this calculator.
Street Corn Lager	International Pale Lager	3.7 Gallons	1.047	1.011	4.68	19.98	3.54 °L	1.3K	3
Author: Megary Boil Size: 4.05 Gallons Boil Time: 30 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 12.79 psi Creation Date: 3/7/2023 2:54 PM Notes: Corn Malt: ≈ 1-2 days prior to brew day, slowly roast Blue Corn Malt in oven until nutty aromas develop. Let cool, then cover loosely until crushing. Yeast options: WLP940, OYL-113 Serve with a lime slice. May, 2023 - 16oz (16%) Blue Corn Malt @ 325° for 30 minutes. Added depth, mostly bread, cracker, biscuit. No roast flavors. ≈ 5 SRM. Fermented with Baja which left some bready/yeasty flavors but was otherwise ok. Feb, 2024 - 24oz (24%) Blue Corn Malt @ 325° for 40 minutes. Not much difference from 2023 version taste and color wise. Used WY2112 which was a far better choice than Baja. Very clean, slight sulfur, more lager-like. April, 2025 - 24oz (24%) Blue Corn Malt @ 350° for 45 minutes. Used WY2112 but smack pack was dead. Used BRY-97 as emergency substitute. Beer was clean, crushable and not much, if any, difference from 2112. Additional roasting time and warmer temperature again made little difference.
German Pils	German Pilsner (Pils)	5.75 Gallons	1.05	1.011	5.01	34.08	3.01 °L	1.3K	1
Author: Warren Reinsch Boil Size: 6.99 Gallons Boil Time: 45 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 53 ° F Priming Method: co2 Priming Amount: 6.84 psi Creation Date: 1/24/2023 7:28 PM Notes:
Red-pearl	Witbier	20 Litres	1.05	1.014	4.72	13.92	3.58 °L	1.3K	0
Author: WooYa Boil Size: 27.35 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 7/19/2020 9:50 AM Notes:
Sabro Pale Ale	American Pale Ale	20 Litres	1.046	1.008	5.01	34.78	4.32 °L	1.3K	0
Author: Kaarlo Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 78 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 1.04 bar Creation Date: 6/15/2020 6:17 AM Notes:
Cranberry Orange Honey Wheat Ale	Fruit Beer	5.5 Gallons	1.047	1.009	5.05	17.82	7.5 °L	1.3K	1
Author: Porter's Pub Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 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: 8/22/2018 4:59 PM Notes:
Flying Buttress	Trappist Single	23 Litres	1.045	1.006	5.16	37.17	4.41 °L	1.3K	1
Author: John Snelson Boil Size: 29.5 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 80 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: 1/5/2018 12:08 AM Notes:
Burton Bitter	Best Bitter	5.5 Gallons	1.049	1.013	4.77	43.05	10.7 °L	1.3K	0
Author: Bravado Boil Size: 6.5 Gallons Boil Time: 30 Boil Gravity: 1.041 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/12/2017 4:18 AM Notes: burton ale yeast (wlp023) showed no signs of life, so pitched imperial House (whitbread dry)
Watermelon Wheat Beer	Fruit Beer	5.5 Gallons	1.054	1.013	5.4	16.43	4.25 °L	1.3K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: Forced carbonation Priming Amount: 10 psi Creation Date: 7/18/2017 1:46 AM Notes: To do the watermelon, I scooped out all of the pulp with an ice cream scoop and added to blender to puree. I then boiled the puree for 5 min, cooled, and added to a 6 gallon secondary. Fermentation kicked in again, and I kept the temp at roughly 68-70. After 7-8 days, it was ready for the keg.
Bam Biere Clone	Saison	4.25 Gallons	1.041	1.007	4.48	26.59	5.89 °L	1.3K	0
Author: Menzel/Kaz Brewing Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/15/2017 9:36 PM Notes: Upped the amount of dry hop and oak due to shorter duration (6 days). 3 american oak cubes (1 soaked in cognac) and 3 hungarian oak cubes (1 soaked in cognac).
The Virgin Brown	American Brown Ale	5 Gallons	1.055	1.013	5.52	52	15.94 °L	1.3K	1
Author: Sped Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 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: 3/13/2012 6:13 PM Notes:
Williams - Fraoch	Scottish Light	23 Litres	1.05	1.011	5.03	12.95	5.58 °L	1.3K	0
Author: Brewstore Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 2.5 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: 3/14/2017 9:48 PM Notes:
Session IPA V1.4	American IPA	12 Gallons	1.045	1.009	4.62	48.51	8.59 °L	1.3K	0
Author: Jeremiah White Boil Size: 13.4 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/22/2017 2:51 AM Notes:
Roggenbier (Honey Rye Pale)	Roggenbier	16 Gallons	1.052	1.012	5.3	19.69	17 °L	1.3K	0
Author: Tom Nuss Boil Size: 18 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/11/2016 3:56 PM Notes:
Pirate Blood (Red Ale)	Irish Red Ale	18 Litres	1.053	1.012	5.34	25.02	13.59 °L	1.3K	0
Author: Boil Size: 23 Litres Boil Time: 100 Boil Gravity: 1.041 Efficiency: 60 Mash Thickness: 3.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/19/2015 10:07 PM Notes: FERMENTATION Fermentation temperature at around 22 °C 3-5 days MATURING 2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 10 °C
SchuBrew Fresh Hop Ale	Specialty Beer	5.5 Gallons	1.047	1.008	5.08	91.95	5.31 °L	1.3K	0
Author: SchuBrew Boil Size: 7.5 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/7/2015 3:10 PM Notes:
HDYB HONEY OKTOBERFEST	Oktoberfest/Märzen	5 Gallons	1.052	1.009	5.59	23.12	11.15 °L	1.3K	0
Author: Iguana Joe Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.087 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/27/2015 5:46 PM Notes:
Hepne Brygg #7	Premium American Lager	26 Litres	1.046	1.008	4.98	17.84	2.57 °L	1.3K	1
Author: pintzka Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 76 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/3/2014 7:19 PM Notes: 3,5 liter starter - 450 b celler. Varm 29 liter til 68 grader. Tilsett malt, skal synke til 65 grader. Kjøles ned til 8 grader før gjæret tilsettes, heves sakte til 10 i løpet av første døgn. Holdes konstant i 3 uker.
104 Bozark Ale	American Pale Ale	5.8 Gallons	1.052	1.01	5.5	57.74	6.48 °L	1.3K	0
Author: Steve da Sleeve Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: Keg with 9.95 PSI Creation Date: 11/28/2013 1:11 PM Notes: Mash temp 152.5, mash PH 5.2-5.3, 2 hour. Whirlpooled 10 mins while cooling after adding flame out hops. Cooled wort overnight, pitched at 68 f. Finished 6.2 brix - 1.010 calculated, 0.75 oz Amarillo cones in keg. Nice easy drinking pale ale.
American IPA	American IPA	10.4 Litres	1.053	1.015	5	73.66	9.56 °L	1.3K	1
Author: hopheadie Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.069 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/9/2013 5:44 AM Notes: Steep grain in 3.5lts water at 68 degrees C for 30 mins (remove bag), add 4.5lts of water bring to boil add 1 tub of munton's light malt extract (1.8kg) and boil until foam starts to settle about 15 mins. Start the 60 min boil after this, @60 min add 10g pacific jade, @ 30 mins add 10g citra, 10g zythos,(also add 1 teaspoon of Irish moss at 30 mins)(start to rehydrate yeast at 20 mins) @ 5 mins add 10g zythos and 10g citra, @flame out add 10g zythos and 10g citra. Cool wort in sink of cold/iced water until it is under 25 degrees then add to fermenter (which already has 13lts of boiled and cooled water in it) through a sterile sieve. Top up to 9L with cooled sterile water. Put lid on aerate the wort for 5 mins, pitch yeast add airlock. After 5 days increased temp to 21 degrees (only if the airlock has slowed down), then after another 48 hours dry hopped with 10g of cascade, 30g citra, 20 zythos.
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