Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
3 Monts Biere De Garde	Bière de Garde	5.5 Gallons	1.083	1.018	8.51	14.19	13.47 °L	4.8K	0
Author: bobbrews Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.14 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/4/2015 2:27 PM Notes:
Simcoe IPA	English IPA	5.5 Gallons	1.064	1.017	6.15	62.07	11.79 °L	4.8K	1
Author: Ozarks Mountain Brewery Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: N/A 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: 10/9/2013 4:19 PM Notes: if using a stir pate or starter 2 packets of yeast will do otherwise use 3 and be prepared to wait 3 days for bubbles if throwing it in dry, this yeast is slow to start
1744 Porter	Baltic Porter	5.5 Gallons	1.076	1.02	7.43	38.66	30 °L	4.8K	0
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.12 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 12/11/2013 7:31 PM Notes: The UK Grains and hops and London water are the key here. This is an authentic historical Porter recipe. Have fun brewing this one!
B's Key Lime Pie Sour Ale	Berliner Weisse	5.5 Gallons	1.053	1.009	5.73	10.11	6.82 °L	4.8K	3
Author: BCole Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 2/16/2021 6:01 PM Notes:
Guapo Guava IPA	American IPA	5.5 Gallons	1.061	1.015	5.93	63.04	6.82 °L	4.8K	1
Author: winniethebrew Boil Size: 7.19 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 79 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2019 3:37 PM Notes:
CD BLND PILOT	Blonde Ale	2300 Litres	1.039	1.007	4.19	16.48	4.83 °L	4.8K	0
Author: Jimantler Boil Size: 2450 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 2.5 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: 6/15/2015 5:59 PM Notes:
Mystic Cat - Imperial English Barleywine (2.75 Gallon)	English Barleywine	2.75 Gallons	1.199	1.042	20.61	83.8	27.33 °L	4.8K	0
Author: jessiepagan3 Boil Size: 5.1 Gallons Boil Time: 90 Boil Gravity: 1.107 Efficiency: 52 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: Dextrose Priming Amount: 1.75 Creation Date: 7/7/2016 10:01 PM Notes: First off, you'll notice that I calculated this Barleywine at 52% brewhouse efficiency. The first time I brewed this recipe, I calculated it at 60% (I had never attempted anything like this before), but only got 52%. If you're using a cooler mash tun, you're going to want to pick up another cooler and split the mash between the two. If you do so, recalculate your efficiency accordingly. Don't go with the standard 1.5 qt/lb water/grain ratio with this one. This is meant to be a chewy beer, so we're gonna go with 1 qt/lb in the mash. We'll do a full hour at 144°F to make sure the beta-amylase is happy. Still want some palatable malty sweetness, so raise it up to 158°F for 25 minutes and let the alpha enzymes do their thing. Mash out at 168°F. Don't rush any of the processes or cut back on any expenses when you brew this beer. If you're going to attempt something like this, go hard or go home. Water chemistry, pH stabilizers, yeast nutrient, etc.; she deserves it all! Note the 2-hour boil time. The best way to ferment this is by collecting the yeast from a previous batch. You'll have a significantly higher cell count. If this is your first time brewing this, you'll want to make two 1 Liter starters with the White Labs WLP099 Super High Gravity Ale Yeast. It's an English Ale that has fruity notes that shine through better at higher gravity points, so have fun with it. *Pro-Tip: Make your second starter out of the boiling wort and dilute it down to 1.040 SG. It'll make the starter environment closer to the one you're pitching into* Pitch the first starter slurry at 65°F after you aerate the crap out of the wort. For you carboy-shakers, that means 5 minutes of vigorous shaking. If you're worried about over-oxygenating your wort (which is pretty hard to do with a brew of this size), use the olive oil method by dipping the tip of a sanitized sewing pin into olive oil and stirring it into the chilled wort. After 48 hours, hit this bad boy with another dose of oxygen to ensure maximum yeast reproduction and full attenuation (if you used the olive oil method, skip that step), then immediately pitch the second starter slurry (still at 65°F). *Note: It's important to yell "SEND IN THE CALVARY!!!" when you pitch your second starter* After primary fermentation starts to slow down a bit, melt 2 lbs of dextrose down into a simple syrup/caramel (DON'T BURN IT!), then pitch directly into the fermenter. You don't want to use too much water to make the syrup. Don't add the sugar at flame-out (like many recipes call for), because you want the yeast to chew through the maltose first, then let it get to the simple sugars. If you pitch the yeast after the dextrose, it will chew through the simple sugars first, and then be too tired to get through all of the maltose. Primary fermentation at 65°F for 3-5 weeks. In the old days, the English Barleywine brewers would roll the barrels around the courtyard after primary fermentation to rouse the yeast. I like to go by tradition, so shaking the carboy at around the 4 week mark should do the trick. DO NOT SKIP THIS STEP! After rousing the yeast on my first batch, I saw a significant increase in activity over the next few days. Once you're sure primary activity is done, go ahead and move onto secondary fermentation. Make sure you save that yeast for another batch! Secondary fermentation at at 68-69°F for 2-6 months (use a CO2 blanket if you want to be safe) If you're bottling, use a priming solution made of 1.75 oz of priming sugar for a 2.75 gallon batch. Pitch this solution along with another 1/4 package of WLP099. Give this beer a few months to condition before preliminary tasting. Don't babysit; let the yeast do the work for you. Trust me, you'll reap the rewards in the end. Save a few bottles by cellaring at 55°F (lay the bottles on the side). Try to plan it out so that you open one bottle each year for the next 10 years, and watch the flavors develop. Save them for a special occasion (birthday, anniversary, your biannual air filter changing, etc.) Happy Brewing and Cheers!
Ommegang Hennepin Ale Clone	Belgian Specialty Ale	5.5 Gallons	1.072	1.013	7.74	23.09	5.41 °L	4.8K	6
Author: HG Brewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.133 Efficiency: N/A Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 12/13/2013 4:25 PM Notes:
Ginger Rage - Imperial Irish Red Ale	Irish Red Ale	10.5 Gallons	1.076	1.021	7.28	32.7	13.7 °L	4.8K	1
Author: SlaughterCreekBrewer Boil Size: 12.5 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 80 Mash Thickness: N/A 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: 3/25/2013 8:25 AM Notes:
Westmalle Tripel Clone	Belgian Tripel	5 Gallons	1.073	1.007	8.62	29.47	3.68 °L	4.8K	6
Author: TLip Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/9/2015 3:59 PM Notes:
Hidden Hands - Cascara Wheat Wine	Wheatwine	395 Litres	1.094	1.013	10.58	57.28	10.86 °L	4.8K	0
Author: Boil Size: 405 Litres Boil Time: 90 Boil Gravity: 1.091 Efficiency: 75 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: 11/12/2015 5:11 PM Notes: 365 L @ 167 F MASH 16lb of Cascera at 20 min in boil 1 lb of Cinnamon sticks at 10 minutes of boil
Chimay Doree Clone	Trappist Single	11 Gallons	1.04	1.006	4.49	17.32	4.75 °L	4.8K	2
Author: Brian Conn Boil Size: 13.5 Gallons Boil Time: 90 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 1.25 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: 3/3/2018 4:01 AM Notes:
Easy IPA	American IPA	21 Litres	1.072	1.016	7.39	41.15	8.33 °L	4.8K	2
Author: SJB Homebrew Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 79 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/18/2015 11:22 PM Notes:
Epic Pale Ale Clone	American Pale Ale	5.5 Gallons	1.06	1.014	6.04	46.3	8.68 °L	4.8K	2
Author: bacgabe Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/16/2015 4:00 PM Notes: Mash at 152. Cool to 64, pitch yeast and let rise to 68. First Dry hop is at ferment temp. Second Dry hop is at cold crash temp (Farmhouse brew supply has malts)
Double Chocoat Milk Stout	Oatmeal Stout	25 Litres	1.055	1.009	6.04	18.4	44.57 °L	4.8K	6
Author: dazzla Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/20/2015 7:15 AM Notes: Won october 2015 homebrew competition at Sadlers ales. Brewed and sold commercially January-march 2016
Newcastle Brown Clone Extract	Southern English Brown	5.25 Gallons	1.053	1.013	5.22	20.57	24.13 °L	4.8K	2
Author: Genus Brewing Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.122 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/25/2014 9:38 PM Notes:
Simple Hefeweizen	Weizen/Weissbier	5 Gallons	1.053	1.013	5.2	14.15	4.98 °L	4.8K	0
Author: Kruk Brewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.088 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: 1/15/2014 3:16 PM Notes: http://www.homebrewtalk.com/f70/simple-hefeweizen-186432/
IPA	English IPA	21 Litres	1.055	1.011	5.7	41.58	15.88 °L	4.8K	4
Author: TMA77 Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 5/6/2012 11:22 AM Notes:
Lion Stout Clone	Foreign Extra Stout	1 Gallons	1.076	1.013	8.24	55.46	50 °L	4.8K	0
Author: hoffje12 Boil Size: 1.7 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/16/2016 8:20 PM Notes: If jaggery is available then use 6 oz as a substitute for the sugars in the fermentables.
Juicy Pale Ale	American Pale Ale	23 Litres	1.059	1.011	6.3	52.61	7.77 °L	4.8K	1
Author: Zerosopp Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2018 1:52 PM Notes:
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