Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Strawberry Vanilla Milkshake IPA	American IPA	5 Gallons	1.071	1.025	6.13	99.32	7.2 °L	17K	8
Author: Jared Wolf Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.119 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/22/2017 1:43 AM Notes: I used two different dry malt extracts. One was a 1 lb bag of Breiss Golden Light DME. The other was a 3 lb bag of CBW Golden Light DME. I added all 4 lbs to the beginning of the boil (careful of overboil) but I have also heard of 1/2 in the beginning, 1/2 at the end. I used LME at the end instead. Important to add LME with about 15 mins left in boil. This will avoid over-scorching which is known to give a metallic taste to the beer. Add pureed apples (use a muslin bag) with about 10 mins left in the boil. You will not taste the apple in the brew, but the pectin in the apple adds a nice body and haze to the beer. Add lactose sugar with 10 mins left in boil. Freeze Strawberries and whole vanilla bean (use however much you want). When it is time to add these at day 7 of the secondary fermentation, they will be easy to crush. I like the smell of the galaxy, cascade, and simcoe hops the best, which is why I chose to use them for the dry hop. Since most of what we taste comes from what we smell, it is important to use your favorite hops towards the end of your boil and for the dry hop. Dry hopping will increase aroma and get rid of bitterness. Inspired by my favorite Milkshake IPA's from Tired Hands.
Mexican Cerveza	Light American Lager	28 Litres	1.049	1.012	4.96	28.95	2.97 °L	17K	2
Author: Brett74 Boil Size: 36 Litres Boil Time: 75 Boil Gravity: 1.038 Efficiency: 80 Mash Thickness: 3.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/25/2017 1:01 PM Notes:
Dreaded Jake Porter - Robust Porter	Robust Porter	13 Gallons	1.063	1.015	6.32	32.34	33.24 °L	17K	9
Author: Dave's Dreaded Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.063 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: 5/21/2013 4:30 PM Notes: 2011 AHA NHC Gold Medal
NEIPA Juice Bomb	American IPA	5 Gallons	1.088	1.027	8.06	30.55	5.18 °L	17K	17
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/4/2017 5:13 PM Notes:
Traditional German Hefeweizen	Weizen/Weissbier	12 Gallons	1.051	1.012	5.13	8.5	3.66 °L	16.9K	2
Author: liquid bread brewery Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 72 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: 7/20/2012 2:02 AM Notes: Ferment cold at 63 then raise to 68 after 5 days.
03 VOX POPULI IPA	Specialty IPA: New England IPA	600 Litres	1.071	1.017	7.06	31.94	3.98 °L	16.9K	1
Author: thehaze Boil Size: 700 Litres Boil Time: 90 Boil Gravity: 1.066 Efficiency: 67 Mash Thickness: N/A 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: 7/5/2017 9:48 AM Notes: 50
Juicy Plum Porter	English Porter	25 Litres	1.06	1.022	5.26	35.6	24.55 °L	16.8K	4
Author: Si-Co Brewing Boil Size: 33 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 82 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/25/2016 9:34 PM Notes: This is my attempt at making a beer as delicious as the amazing Plum Porter by Titanic Brewery. I've brewed this once and it made a very nice beer but lacked some roast character. I think this is because I relied on the Carafa special and amber malt for the roastiness and it was missing a bit of chocolate or roasted barley. Not normally being a big fan of dark beers I was a bit afraid of using these ingredients but if I were making it again I would add 150g of chocolate malt. I also need to look into the amber malt which I have used before and had a much bigger malty hit from. I bought it from the same shop but I wonder if they changed suppliers as it didn't have the same impact on the beer. I stewed the plums and then added them for the last 10 minutes of the boil as I didn't want to end up with a sour beer. After fermentation I couldn't really detect a significant plum flavour at all so used some natural plum essence http://www.uncleroys.co.uk/natural-flavours/natural-plum-essence.html. It is potent stuff and after trying an unflavoured pint and adding drops of it till I thought the level was right, i went for 100 drops into 22L in the bottling bucket. I think this was a bit too much at least for my taste. The plum aroma was very strong. The flavour was about right but the aroma was too intense for a beer. If I make it again and I add the chocolate malt I would reduce the plum essence to 75 drops. If I made this recipe again with the lower roastiness I would cut the plum essence back to 60 drops. I'm sure this is a matter of personal taste though. The yeast I used was actually Brewlabs Essex strain which attenuated a fair bit lower than I planned at 64%.
HORNET 23L	American IPA	23 Litres	14.138	2.365	6.32	42.8	6.41 °L	16.8K	23
Author: Black Hops Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 13.1 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/7/2019 1:46 AM Notes:
Bonnie And Clyde Mango Milkshake NEIPA. We Used To Be Good But Then We Got Bored	Specialty IPA: New England IPA	27 Litres	1.054	1.017	4.76	83.47	4.17 °L	16.8K	28
Author: Vallka Boil Size: 28.6 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 85 Mash Thickness: N/A 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: 9/15/2017 4:41 PM Notes: John's ale yeast
Bakke Brygg Havrestout 20 L	Oatmeal Stout	20 Litres	1.057	1.015	5.46	34	35.89 °L	16.7K	3
Author: Bakke Brygg Boil Size: 24 Litres Boil Time: 90 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: Sukkerlake Priming Amount: 5 g sukker/L Creation Date: 11/9/2013 9:25 AM Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 16 l meskevann og 11,6 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker. Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Kjøl ned til 17 grader før pitching av gjær. Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Gjæralternativer: WLP004, WLP007, WLP013, WLP051, Danstar Nottingham, Safale S-04
Seizoen Pompoen (Pumpkin Saison)	Saison	5 Gallons	1.062	1.007	7.2	33.4	13 °L	16.7K	3
Author: Kyle Krause Boil Size: 6.52004 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 72 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: 9/13/2011 12:42 AM Notes: A fall themed beer loosely inspired by Autumnal from Stillwater Artisanal Ales. This recipe is essentially a Märzen or Oktoberfest at heart. Pumpkin, brown sugar and pie spices add a harvest element while the Saison yeast will dry out the body and add complexity.
Chocolate Mint Stout	American Stout	2 Gallons	1.087	1.025	8.08	43.24	31.77 °L	16.6K	2
Author: 13Devils Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: 42.9 g Creation Date: 7/9/2012 8:39 PM Notes: For stout (7 liters of beer) 2.3 volumes of CO2 24 C 42.9 g sugar = 9.04 teaspoons = 3.014 tablespoons 1.3 teaspoons per liter ***Look up Mash Temps for grains!!*** ____________________________________________ Brewed on 7/29/2012 OG 1.062 Bottled 8/9/2012 FG 1.010 ABV 6.9% http://www.rooftopbrew.net/abv_calculator.php
Weihenstephaner Clone	Weissbier	46 Litres	1.057	1.014	5.7	9.4	3.81 °L	16.6K	8
Author: Hans Fredriksen Boil Size: 50 Litres Boil Time: 100 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/5/2018 6:14 PM Notes:
NEIPA #03: Pina ColaDIPA	Double IPA	5.5 Gallons	1.077	1.02	7.53	53.62	5.81 °L	16.6K	1
Author: bradyt88 Boil Size: 7.5 Gallons Boil Time: 70 Boil Gravity: 1.06 Efficiency: 75 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 2/10/2018 4:36 AM Notes: -All hops from Yakima Valley. -Created a 2L starter two nights before brew day. -Used distilled water. -Mashed using a 10 gallon Rubbermaid cooler -Puree the apples (skin and core removed). Bring to room temperature if stored chilled. Add to boil just like you would hops. -Chill wort to 65 degrees F. -Oxygenated wort for 30 seconds with pure O2 and diffusion stone. -Start fermentation at 65 degrees. Let it free rise to 68 degrees and hold for 5 days. Raise temp to 70-72 degrees to finish out fermentation. Hold for 3 to 5 days until final gravity is reached. -Racked to secondary on top of coconut and vanilla and cold crash. Hold for 5-10 days until desired flavors are reached. -Rack to keg and carb to 2.4-2.6 PSI.
Rochefort 8 Clone	No Profile Selected	5 Gallons	1.079	1.019	7.9	26.8	29.4 °L	16.6K	0
Author: Rich Pedersen Boil Size: 6.41004 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 65 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: 12/11/2011 11:35 PM Notes: Adapted from Herman Holtrop's Rochefort 8 clone recipe from a Dutch homebrew club contest (HBD #4181).
Oatmeal IPA	American IPA	5.25 Gallons	1.061	1.008	6.92	77.73	10.53 °L	16.6K	4
Author: Threefold Brewing Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/6/2013 7:04 PM Notes:
Sloop Juice Bomb Clone	American IPA	5 Gallons	1.063	1.02	5.72	76.19	4.15 °L	16.4K	8
Author: Myndflyte Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.053 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: 5/25/2017 11:32 AM Notes: Water profile should have equal parts of chloride and sulfate. Ferment at 68F. To RO water, add gypsum at a rate of 0.5 grams per gallon of water. Add calcium chloride at a rate of 0.9 grams per gallon.
American Nut Brown Ale	American Brown Ale	5 Gallons	1.046	1.011	4.52	19.97	17.6 °L	16.4K	6
Author: ahobson Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 72 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: 2/8/2017 12:57 AM Notes:
Pivo Pils Clone	German Pils	5.5 Gallons	1.047	1.01	4.9	39.65	3.1 °L	16.3K	4
Author: Tradition Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 68 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2017 6:46 AM Notes: Pitch at 48, aerate with pure oxygen. Ferment at 50. Add dry hops after 4 days of fermentation. After 7 days total, slowly raise temp to 60 for a 3 day diacetyl rest. Slowly lower temp to 34. Once at terminal gravity (about 14 days total) keg beer. Lager at 34 for about one month before serving. Note: Imperial L13 Global is same strain as White Labs 830.
Dogfish Head Brewery - Dogfish Head 60 Minute IPA Clone	American IPA	5.5 Gallons	1.064	1.018	6.03	60	9.01 °L	16.3K	1
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.1 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 2/25/2014 10:01 PM Notes: Ferment in primary for 7 days, transfer to secondary and follow dry hop schedule. Leave in secondary until fermentation stops, add Gelatin 3 days prior to bottling and cold crash beer to clear up. Bottle and leave 21 days at room temp to carbonate. Refrigerate 3 days, enjoy!! This recipe matches the profile of this beer almost dead on..have fun brewing this one.
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