Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Three Headed Dragon	Belgian Tripel	5.5 Gallons	1.086	1.02	8.65	23.9	5.9 °L	1.3K	0
Author: Mystic Brewing Boil Size: 7.00004 Gallons Boil Time: 60 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: 5/30/2011 1:13 AM Notes:
Orange American Wheat	American Wheat Beer	5 Gallons	1.048	1.01	5.06	21.82	5 °L	1.3K	0
Author: moorebeer Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/7/2017 6:12 PM Notes: The orange zest is just the orange peel, not the white pith. It takes a deft hand at zesting to get just the sweet peel, and about 4 medium sized oranges. Optionally, you can just get sweet orange peel from the homebrew store.
Mary Jane Ale Clone	American Pale Ale	5 Gallons	1.051	1.012	5.09	31.9	8.65 °L	1.3K	0
Author: prospero Boil Size: 6.36 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 8.5 oz Creation Date: 1/25/2023 11:27 PM Notes:
Mean-ish APA	American Pale Ale	3.35 Gallons	1.057	1.014	5.63	41.5	5.11 °L	1.3K	0
Author: FatsSchindee Boil Size: 3.95 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 82 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: 10.74 psi Creation Date: 3/20/2022 9:59 PM Notes: Based off of Matthew Herrold's Meanbrews APA (see his YouTube channel for recipe), adjusting for my malts and hops on hand. Biggest changes are subbing all MO for his combo of 2-Row and Munich as base malts, and for hops subbing Centennial for Cascade, and NZH-107 instead of Citra (both are similar). Ferment at 66º until about 5 pts from FG, then raise to 70º and add dry hops. Remove after 2 days.
The DryLands - Saaz Pale Ale Dry Hopped With Cascade	American Pale Ale	23 Litres	1.047	1.012	4.67	55.78	5.39 °L	1.3K	0
Author: Daryllland Boil Size: 27 Litres Boil Time: 70 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: Corn Sugar Priming Amount: 163g Creation Date: 2/13/2019 10:48 PM Notes:
14C - Scottish Export	Scottish Export	24 Litres	11.253	2.893	4.45	28.77	16.15 °L	1.3K	1
Author: gozer Boil Size: 26 Litres Boil Time: 30 Boil Gravity: 10.4 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/16/2018 4:06 PM Notes:
Nelson Neipa	English IPA	5 Gallons	1.055	1.012	5.67	121.93	3.88 °L	1.3K	0
Author: AdamPowell Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 60 ° F Priming Method: Dextose Priming Amount: N/A Creation Date: 6/24/2018 5:22 PM Notes:
American Wheat	American Wheat Beer	6 Gallons	1.053	1.012	5.27	25.07	3.74 °L	1.3K	3
Author: I_playdrums Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 71 Mash Thickness: 1.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/12/2018 12:40 PM Notes:
Red Pepper Ale	Blonde Ale	11 Gallons	1.041	1.008	4.45	29.1	5.07 °L	1.3K	0
Author: CDC Boil Size: 12 Gallons Boil Time: 75 Boil Gravity: 1.038 Efficiency: 72 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/27/2018 3:32 AM Notes: Incomplete as of 2/26/18. TBC
Warwick's	Irish Red Ale	6 Gallons	1.045	1.013	4.26	22.46	15.45 °L	1.3K	1
Author: Mirilis Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: Force Carb Priming Amount: 12psi Creation Date: 5/3/2017 3:43 AM Notes: 1 pack yeast on stir plate (1L of 1.040 wort). Pitch whole starter
Never Count Out Touchdown Tom	Experimental Beer	5 Gallons	1.045	1.009	4.79	118.87	10.27 °L	1.3K	0
Author: Ravensfan531 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 37 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/26/2017 5:56 PM Notes:
Redeye Stout	Oatmeal Stout	1 Gallons	1.065	1.026	5.18	35.14	33.49 °L	1.3K	0
Author: perfektmind Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/31/2013 4:09 PM Notes: Step by Step: Steep the crushed grain at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with hot water. Add the lactose and dried malt extracts and bring to a boil. Add the chocolate at the end of the boil. Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the coffee, carbonate and age for two weeks.
Simple Hefe /w Paulaner Yeast	Weissbier	5 Gallons	1.052	1.013	5.21	14.93	3.23 °L	1.3K	0
Author: RobBob Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/14/2016 12:40 AM Notes: Yeast was harvested from a 6 pack of Paulaner Hefeweizen. Yeast was built up over 3 successive fermentation periods.
Tolmie Stout	Oatmeal Stout	17 Litres	1.058	1.014	5.67	34.16	35.58 °L	1.3K	1
Author: SpeedFarmer Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 2.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: white sugar Priming Amount: 28g Creation Date: 8/27/2016 6:23 PM Notes: Barley Grown in the backyard and malted in the sink. roasted some and toasted some and left some pale. Poor efficiency. accidentally almost boiled the mash. The centennial hops are growing of the front of the shed and were picked during the boil and dumped in at flame-out. Picked some more and dumped them in the fermentor after a couple of days, and they stayed in for 5 more days. Have not tried yet, but was a nice pale colour with very mild hop aroma at bottling. only got 10x350ml bottles. Put a few fresh hops in two of the bottles for fun. I'm expecting that it won't highlight the super fresh hops the way i was hoping for. But maybe carbonation with rouse the aromas!
Halvor Indian Brown Ale	American Amber Ale	27 Litres	1.052	1.01	5.56	34.14	19.06 °L	1.3K	0
Author: mats dahlstrøm Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 79 Mash Thickness: 2.9 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: 9/15/2015 5:28 PM Notes:
Awesome Recipe	American IPA	1 Gallons	1.055	1.01	5.8	52.7	4.62 °L	1.3K	0
Author: Brew Lab Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.036 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: 6/20/2015 3:21 PM Notes:
7Fjell Sommer Ale	American Pale Ale	80 Litres	1.046	1.01	4.67	27.95	5.85 °L	1.3K	0
Author: Vestsio Køståms Boil Size: 92 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 67 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/10/2015 6:25 PM Notes: Substitutes: Cascade-Horizon. Alt US-05 / Nottingham
Brad's Best Bitter	Extra Special/Strong Bitter (ESB)	3 Gallons	1.05	1.013	4.84	29.12	8.68 °L	1.3K	1
Author: wickbd Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.075 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2015 5:52 AM Notes:
Red Citraesque	Irish Red Ale	21 Litres	1.052	1.015	4.92	25.59	16.5 °L	1.3K	1
Author: Ben Golding Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.099 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/18/2014 5:04 AM Notes: Based on: http://www.beerandbrewing.com/citra-pale-ale-recipe/
Nessie's Horrid Breath Ale	American Pale Ale	5.5 Gallons	1.056	1.016	5.31	69.83	5.14 °L	1.3K	0
Author: gull.senator Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/18/2014 2:00 PM Notes: Instructions for batch sparge: Add as much sparge water at 170F as possible to mash tun, stir for 5 minutes! then cover, let settle for 5 and begin to vorlauf, pouring first quart or so back over grain bed. Trickle left over sparge water over grain bed. Take hydrometer reading of unboiled, mixed wort when you start to boil - take temp, not approx. volume. This is to determine brewhouse efficiency later. Recipe Notes: With these hops 1lb or more Rye can be added to complement citrus notes. Also can substitute biscuit/victory malt or more munich malt for more bready malt flavor without added sweetness. Wheat is added to bring light but unique flavor and add body and head. Crystal malt could be substituted or added with any of these if darker color and added sweetness is desired. First wort hopping is done by adding boil hops directly to boil keg as mash is being sparged. They extract flavor and smooth boil bitterness during this process and as the wort is being brought to boil. All other hops should be added to large mesh bag. Add irish moss at 45'. Pitching instructions: prepare yeast when wort has been chilled to around 80F. S-04 rehydration instructions @ http://www.fermentis.com/wp-content/uploads/2012/02/SFA_S04.pdf Draw off 1 pt wort at 86F-74F in sanitized container, sprinkle yeast from packet, stir for 30' while chilling rest of wort temp to 70-65F. Then rack to carboy, add rehydrated yeast and wort back to carboy. I aerated the carboy as the wort was racking from the boil keg and thought this was very effective. Fermentation instructions: I started fermentation in low 60's or high 50's. The fermentation began around 8-12 hrs later and ramped the temp naturally to around 65F for the first 24-30 hrs, then it rose gradually to 68F or higher. After the activity peaks around 68F, I let off the blow-off and used the heat stick to keep ambient temp high at 65-68F. This yeast is best started low, then ramped up gradually to 68F. It being English, needs the higher final temperature to clean up off-flavors for about a week+. After that continue to age in primary for another week-2 weeks. Dry-hop: After a few weeks in primary, rack to secondary and bring temperature up to around 70 in order to extract hop flavor. Determine dry-hopping rates after tasting racked beer. Dry hop once for 5 days, and add second dry hop if needed. Then remove hops and bring beer to coldest possible temp for several days - then bottle.
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