Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Lambic Extract	Straight (Unblended) Lambic	10 Gallons	1.052	1.015	5.08	7.59	3.99 °L	1.2K	1
Author: brewfromthecave Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.105 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/28/2015 1:23 AM Notes: Split batch into plastic buckets for fermentation (as recommended in original recipe). 30 days primary 1 year secondary
Pink Boots	Special/Best/Premium Bitter	30 Litres	1.052	1.013	5.17	36.71	5.72 °L	1.2K	1
Author: Andrew R Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.063 Efficiency: 73 Mash Thickness: 1.5 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: 10/15/2021 6:44 PM Notes:
Awesome Recipe	American Stout	3.9 Litres	1.059	1.011	6.32	43.29	42.44 °L	1.2K	0
Author: Boil Size: 6.16 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 28 g Creation Date: 12/5/2019 4:52 AM Notes:
S-33 Wheat Beer	Witbier	36 Litres	1.054	1.016	4.94	14.43	4.73 °L	1.2K	0
Author: Derekp Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.068 Efficiency: 66 Mash Thickness: 3 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: 6/22/2017 8:54 PM Notes:
Cooper Real Ale / Added Hops	American Pale Ale	19 Litres	1.047	1.013	4.52	20.45	6.26 °L	1.2K	0
Author: Boston888 Boil Size: 10 Litres Boil Time: 30 Boil Gravity: 1.089 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/8/2017 7:51 AM Notes:
AQ Amber	American Amber Ale	5.5 Gallons	1.054	1.013	5.37	33.51	15.83 °L	1.2K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/5/2017 12:17 AM Notes:
Columbia River Rye IPA	Specialty IPA: Red IPA	1 Gallons	1.057	1.014	5.6	68.5	11.93 °L	1.2K	0
Author: El Barto Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.019 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: 10/15/2016 7:40 PM Notes:
2016 Kölsch	Kölsch	19 Litres	1.043	1.007	4.72	26.08	4.07 °L	1.2K	1
Author: KristofferD Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.034 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: 1/11/2016 12:39 PM Notes:
Left Overs	Wee Heavy	5.5 Gallons	1.093	1.025	8.87	10.05	29.53 °L	1.2K	1
Author: 1776 Brew House Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.204 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: 1/5/2016 4:52 PM Notes:
Wee Bonnie Lass	Scottish Export 80/-	5 Gallons	1.053	1.015	5.05	27.44	13.2 °L	1.2K	0
Author: Mellow Fellow Boil Size: 11 Gallons Boil Time: 60 Boil Gravity: 1.024 Efficiency: 70 Mash Thickness: 1.25 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: 9/22/2015 9:57 PM Notes:
Big Fat Blonde	Blonde Ale	40 Litres	1.057	1.013	5.72	60.23	6.68 °L	1.2K	0
Author: Boil Size: 52 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/31/2013 8:19 PM Notes: Malt: 7 kg Pale malt Bestmalz 2 kg Vienna malt 8 ECB 0.5 kg Carapils 5 EBC 0.5 kg Hvetemalt 0.4 kg Biscuit malt 50 EBC Humle: 100 g Cascade 100 g Motueka
Midnight Rye	American IPA	13.75 Gallons	1.082	1.017	8.52	108.5	37.47 °L	1.2K	0
Author: ixceler8 Boil Size: 15.75 Gallons Boil Time: 90 Boil Gravity: 1.072 Efficiency: 75 Mash Thickness: 1.15 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: 7/12/2015 6:27 PM Notes: 3.44 american rye original recipe
May Day Kolsch	Kölsch	5 Gallons	1.052	1.013	5.08	6.38	6.16 °L	1.2K	1
Author: Ugly Duck Brews Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/4/2015 1:24 AM Notes: Pitched Yeast at 78 5/2 Very Active 24 hours, slowed considerably from bubbling every .5 to 1 sec to ever 2.5 sec in next 12 hours
Mountmellick Brown Ale	Northern English Brown	5 Gallons	1.056	1.014	5.55	0	10.88 °L	1.2K	0
Author: gumgum Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.094 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: 3/30/2015 4:01 AM Notes:
Triple Crown IPA	American IPA	5.5 Gallons	1.063	1.016	6.27	83.13	9.01 °L	1.2K	0
Author: 71 Chevelle SS Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 72 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: 2/13/2015 6:22 PM Notes:
Amber Ale	American Amber Ale	1 Gallons	1.074	1.021	7.03	41.29	13.48 °L	1.2K	0
Author: Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/28/2015 8:45 PM Notes:
SMASH - Galena	Standard/Ordinary Bitter	5 Gallons	1.057	1.017	5.26	31.35	4.8 °L	1.2K	1
Author: Mid-Atlantic Griswold Brewing Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 68 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: 12/6/2014 4:54 PM Notes: http://www.brew365.com/mash_sparge_water_calculator.php Used 2nd generation yeast.
Rangsy Sanouvong's Recipe	No Profile Selected	5 Gallons	1	1	0	0	0 °L	1.2K	0
Author: Rangsy Sanouvong Boil Size: 5 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: 5/19/2013 2:51 AM Notes:
Düsseldorf Alt Ale	Düsseldorf Altbier	5.5 Gallons	1.051	1.01	5.37	54.29	20 °L	1.2K	0
Author: Rob Meyer Boil Size: 6 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: 2/6/2012 6:22 AM Notes: Recipe from AHA 2011 gold metal winner in Amber Hybrid category: http://wiki.homebrewersassociation.org/DailyBreadGermanAleNHC2011 Target mash was 147F for 60 minutes but ended up mashing 152 for 60 minutes instead. Also missed my sparge temp, using 2 gallons at 171 instead of 174. Something seemed off because OG was measured at "10" on a friend's refractometer (I'd never used one before but it was right on the "10" mark, which according to a website calculator, is 1.040) -- missing my target OG of 1.051 by 0.011. Not sure what went wrong, I'd like to repeat a smaller batch and see how it goes. Tried a sample of the wort before adding yeast and it seems very aligned with the BJCP style guidelines as long as my fermentation temperatures can be maintained, it should be quite drinkable.
Saison Du Mont #2	Saison	5.5 Gallons	1.07	1.01	7.86	22.43	12 °L	1.2K	0
Author: Rob Meyer Boil Size: 6 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: 6/10/2012 8:03 PM Notes: Crafted this beer to be one of four beers available on tap at a friend's wedding. The first iteration was to find a good recipe, second one to hopefully improve upon it. Taken and slightly modified from http://wiki.homebrewersassociation.org/SaisonDuMont-AllGrain First iteration, including brewing notes and photos here: http://www.brewprint.com/recipe/saison+du+mont Brew day: 2012.06.12 Mash: Tried dough-in for the first time. Hit 20 quarts water to 110 F, mixed in grain thoroughly (temp was negligibly lowered to 109.8 F) and let rest for 20 minutes to increase efficiency. (Described by John Palmer here: http://www.howtobrew.com/section3/chapter14-3.html) Took grain bag out (stored in extra fermentation bucket) and heated water (15 quarts) to 156.0 F Put grain bag in and stirred thoroughly, temperature lowered to 141 F. Added heat to bring to 156.0 F. Immediately turned off flame, sat brew pot on a towel on the floor and wrapped two blankets around and over it. Let rest for 60 minutes, over which time the temperature dropped to 153 F. Sparged with my black pot about 3/4 full of 170 F water twice. My process here was to put the grain bag in an empty fermenter bucket and pour the water into it. I then stirred the grain around for one minute, although there wasn't enough water to fully submerge it. I then lifted the bag and let it drain for 20-30 seconds, and poured the wort into my boiling pot which was being heated to a boil. Repeated the sparge once more with the same process, then set the grain bag on a false bottom to collect the last of the drippings. Mash resulted in about 24 quarts of 1058 wort. I've never seen cold break like this before so I must have done something right when I chilled the wort. Normally I use cold tap water until the wort is down to 100 or so, then use the ice to finish it off because the ice is more effective as the temperature differential between tap water and wort lessens. Instead, this time I used the ice earlier because I read that DMS will continue to get produced until 155 degrees, so the goal was to cross that threshold as quickly as possible. In future batches, I'll probably buy a bag of ice so I can use ice for the entire chill. I did get plenty of cold break (shown in some photos below.) Unfortunately, I've never dealt with this much cold break before and didn't realize there are some simple techniques for leaving it behind when transferring it to the fermenter. The yeast might be coated in proteins, which isn't desirable. In the future I'll make sure to do a better job siphoning and leaving as much protein behind as I can. 2012.06.13 - Dialed temperature controller up 1 degree to 75 F 2012.06.15 - Dialed temperature controller up 1 degree to 76 F 2012.06.26 - Chilled refrigerator to 46 F to promote clarity 2012.06.27 - Racked to keg leaving all the yeast and sediment behind. At this point I took a gravity reading and discovered fermentation stopped at 1030 -- eeep! Letting partially fermented beer warm back up to room temp over the weekend and then I guess I'll repitch some yeast and try to restart fermentation. I wish I had taken the gravity reading before doing the transfer but now I know to do that in the future. 2012.06.28 - learned that refractometers are innacurate when reading a solution containing alcohol (or anything other than just water and sugar). After measuring with hydrometer, the beer finished at 1010! Started chilling to 45 F while carbonating.
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