Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Dark American Wheat Ale	Dunkles Weissbier	1 Gallons	1.058	1.008	6.49	18.46	23.79 °L	1.1K	0
Author: Nobel Savage Brewing Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.038 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: 1/16/2017 2:31 PM Notes:
Chocolate Stout 1 Gal	American Stout	1 Gallons	1.066	1.016	6.49	35.26	50 °L	872	0
Author: caribbeanbrewing Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.033 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: 1/27/2017 3:55 PM Notes:
Abbey's Alt	Altbier	1 Gallons	1.025	1.008	2.32	47.82	17.29 °L	1.4K	2
Author: abigail.macphee Boil Size: 1.25 Gallons Boil Time: 80 Boil Gravity: 1.02 Efficiency: 35 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/22/2017 8:42 PM Notes:
Bostock IPA	American IPA	1 Gallons	1.088	1.017	9.31	115.14	7.79 °L	941	1
Author: Kyle Bostock Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/21/2017 5:53 AM Notes:
Pilsner Ale Test1	Czech Pale Lager	1 Gallons	1.05	1.01	5.36	52.03	5.44 °L	1.1K	0
Author: Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/20/2017 10:53 PM Notes:
BEE STING BRAGGOT ALE	Mild	1 Gallons	1.111	1.028	10.91	9.97	18.17 °L	894	0
Author: Nobel Savage Brewing Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.074 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: 1/20/2017 4:45 PM Notes:
No	American IPA	1 Gallons	1.053	1.009	5.81	71.54	9.56 °L	461	0
Author: RickEaton Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/19/2017 4:51 PM Notes:
Dark-Cide Dubble	Belgian Dubbel	1 Gallons	1.107	1.032	9.8	19.32	21.15 °L	757	0
Author: Nobel Savage Brewing Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.071 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: 1/19/2017 2:50 PM Notes:
Gluten Free Dubbel	Belgian Dubbel	1 Gallons	1.072	1.016	7.33	20.96	17.5 °L	1K	0
Author: bladesworn Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: N/A 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: 1/17/2017 3:27 AM Notes: First attempt at crafting a gluten free beer. Hoping this works. Grits are buckwheat.
Apple Crisp Ale	Fruit Beer	1 Gallons	1.059	1.015	5.85	23.75	14.71 °L	2.1K	1
Author: rolandblais Boil Size: 1.2 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: Honey Priming Amount: 3 Tablespoons Creation Date: 1/16/2017 11:31 PM Notes: Brooklyn Brewshop's recipe for Apple Crisp Ale (5.5% ABV) was inspired by their Peach Cobbler Ale. Creators Erica Shea and Stephen Valand explain, "We wanted something light, slightly tart, and refreshing, more cider than sweet apple juice." They say the beer will take on the flavors of the apples you use and recommend choosing apples that you like to eat. INGREDIENTS: 60-MINUTE MASH AT 152°F 2-1/4 quarts water, plus 1 gallon for sparging 2 pounds American 2-row malt 0.1 pound Caramel 60 malt 0.05 pound Chocolate malt 0.05 pound Aromatic malt *all grains should be milled 60-MINUTE BOIL 0.3 ounce Fuggle hops 1 cinnamon stick 0.1 ounce Hallertau hops 2 apples, peeled and diced FERMENT 1/2 packet English ale yeast, such as Wyeast LondonIII or Nottingham 3 tablespoons honey, for bottling Source: ,Amazon.com: Brooklyn Brew Shop's Beer Making Book: 52 Seas... Step 1 MASH: In a medium stockpot, heat the 2-1/4 quarts water over high heat to 160 F. Add all the malts and stir gently. The temperature should reduce to 150 F within 1 minute. Turn off the heat. Steep the grains for 60 minutes between 144 F and 152 F. Every 10 minutes, stir and take the temperature. If the grains get too cold, turn on the heat to high while stirring until the temperature rises to that range, then turn off the heat. With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 F. After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the temperature reaches 170 F. Turn off the heat. Step 2 SPARGE: Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid. Pour the 1 gallon of 170 F water over the grains. Recirculate the collected liquid through the grains once. Step 3 BOIL: Return the pot with the liquid to the stove on high heat and bring to a boil. When it starts to foam, reduce the heat to a slow rolling boil and add the Fuggle hops and cinnamon stick. Add the Hallertau hops after 59 minutes. At the 60-minute mark, turn off the heat and add the apples. Steep for 20 minutes. Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice. Remove the apples with a sanitized slotted spoon and place the pot in the ice bath in the sink and cool to 70 F, about 20 minutes Step 4 FERMENT: Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter. Add any water needed to fill the jug to the 1-gallon mark. Add the yeast, sanitize your hands, cover the mouth of the jug with one hand, and shake to distribute evenly. Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution. The solution will begin to bubble as the yeast activates, pushing gas through the tube. Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock. Wait 11 more days, then bottle, using the honey.
Session SMASH	American Pale Ale	1 Gallons	1.039	1.007	4.28	54.03	2.23 °L	2K	1
Author: jimdubc Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.026 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/8/2017 12:37 AM Notes: Use any single hop...
Awesome Recipe	American IPA	1 Gallons	1.03	1.007	2.91	113.3	2.23 °L	755	0
Author: Big_Ginger Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.02 Efficiency: 80 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: 1/15/2017 11:11 PM Notes:
Couldn't Be Simpler Stout	American Stout	1 Gallons	1.05	1.016	4.47	24.8	17.5 °L	851	0
Author: sdbeaudette Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.033 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: 1/15/2017 6:35 PM Notes: Dissolve the syrup in the water and bring to a boil. Add the hops at the beginning of the boil. Add the lactose for the last 10 minutes.
Cascade Ipa 1 Gal	American IPA	1 Gallons	1.053	1.013	5.17	52.88	5.1 °L	828	0
Author: caribbeanbrewing Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.026 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: 1/14/2017 6:14 PM Notes:
Verbena Galaxy	American IPA	1 Gallons	1.064	1.014	6.6	77.26	11.94 °L	1.1K	0
Author: thestaticboy Boil Size: 1.25 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: 73 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/14/2017 3:45 PM Notes:
NATIVE WARRIOR IPA	Specialty IPA: Black IPA	1 Gallons	1.059	1.011	6.31	100.55	28.17 °L	530	0
Author: Natvive Warrior Brews Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.04 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: 1/11/2017 3:40 AM Notes:
DRUNK MONKEY PALE ALE	American Pale Ale	1 Gallons	1.074	1.01	8.34	24.69	4.62 °L	530	0
Author: Natvive Warrior Brews Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.049 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: 1/11/2017 3:20 AM Notes:
Spring Lager	Pre-Prohibition Lager	1 Gallons	1.051	1.011	5.2	71.17	9.82 °L	1.5K	1
Author: rolandblais Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 60 ° F Priming Method: honey Priming Amount: 3 tablespoons Creation Date: 1/9/2017 5:35 PM Notes: The Mash • Heat 2 quarts (1.9 liters) of water to 160°F (71°C). • Add grain (This is called “mashing in.” Take note of jargon. Or don’t). • Mix gently with spoon or spatula until mash has consistency of oatmeal. Add water if too dry or hot. Temperature will drop to ~150°F (66°C). • Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use your thermometer to take temperature readings from multiple locations. • You likely don’t need to apply heat constantly. Get it up to temperature, then turn the heat off. Monitor, stir, and adjust accordingly to keep in range. • After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”). The Sparge • Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C). • Set up your “lauter tun” (a strainer over a pot). • Carefully add the hot grain mash to the strainer, collecting the liquid that passes through. • This liquid is called “wort” (pronounced “wert”). It will be your beer. • Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars. • You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20% to evaporation later on, so you want to start with a bit more than you’ll end with. • Re-circulate wort through grain once. The Boil • In a pot, heat wort until it boils. • Keep boiling until you’ve hit the “hot break” (Wort will foam - you may need to reduce heat slightly so it doesn’t boil over.) • Stir occasionally. All you want is a light boil – too hot and you lose fermentable sugars and volume. • The boil will last 60 minutes. Start your timer and add in the rest of the ingredients at these times: - Add 1/6 Northern Brewer Hops at start of boil. - Add 1/6 Northern Brewer Hops at 15 minutes. - Add 1/6 Northern Brewer Hops at 30 minutes. - Add 1/6 Northern Brewer Hops at 45 minutes. - Add 1/6 Northern Brewer Hops at 55 minutes. - At 60 minutes turn off heat, add remaining Northern Brewer Hops. • Twenty percent of the wort will have evaporated in this step leaving you with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area of your pot extra large, or you brewed on a really hot day, you may have less than the full amount. Don’t worry – you just reduced your beer a bit too much, but you can add more water in the next step. Fermentation • Place brew pot in an ice bath until it cools to 70°F (21°C). • Once cooled, place strainer over funnel and pour your beer into the glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort and clarify your beer (as well as catch any sediment from going into the fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low. • “Pitch” yeast. (Toss half of the packet in.) • Shake aggressively. You’re basically waking up the yeast and getting more air into the wort. • Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more than 1” (2.5 cm) into the stopper and place the other end in small bowl of sanitizer. You’ve just made a “blow-off tube”. It allows CO2 to escape. • Let sit for two or three days or until vigorous bubbling subsides. This is when fermentation is highest. You may notice bubbles and foam at the top of the beer. After bubbling calms down, clean tubing and ready your airlock. • Sanitize, then re-assemble airlock, filling up to line with sanitizer. • Insert airlock into hole in stopper. • Keep in a dark place for two weeks without disturbing other than to show off to friends. (If beer is still bubbling, leave sitting until it stops.) • In the meantime, drink beer with self-closing swing tops, or ask for empties at a bar that has some. If you have a bottle capper and caps, you can save two six packs of non-twistoff beers instead. Two Weeks Later: Bottling • Thoroughly rinse bottles with water, removing any sediment. • Mix remaining sanitizer with water. • Fill each bottle with a little sanitizer and shake. Empty after two minutes, rinse with cold water and dry upside down. • Dissolve 3 tablespoons honey with 1/2 cup water. Pour into a sanitized pot. You will be siphoning your beer into the same pot in the next steps. - Carbonation comes from adding sugar when bottling, so if you filled your jug with less than the full gallon in the last step, use less honey when bottling. Using the full amount can result in your beer being over-carbonated. • Siphoning (It all happens pretty fast. You may want to practice on a pot of water a few times.) To see it in action first, watch the How to Bottle video at brooklynbrewshop.com/instructions. A. Attach open tubing clamp to tubing. B. Fill tubing with sanitizer. C. Attach sanitized tubing to the short curved end of your sanitized racking cane. Attach the black tip to the other end - it will help prevent sediment from getting sucked up. It will probably be a snug fit, but you can get it on there. D. Pinch tubing clamp closed. E. Remove screw-cap stopper and place racking cane into jug, just above the sediment at the bottom (“trub”). F. Lower end of tubing not connected to racking cane into sink. Suction will force beer up and through the racking cane and tubing. Open tubing clamp, let sanitizer flow into sink until beer just starts to flow out of the tubing, then clamp shut. Open clamp on tubing, allowing beer to flow into pot with sugar solution. Tilt jug when beer level is getting low, but be careful in not sucking up the trub. • Siphon beer from pot into bottles, pinching tube clamp to stop flow after each bottle. • Close bottles. • Store in a dark place for 2 weeks. Two Weeks Later: Enjoying • Put beers in the fridge the night before you drink them. • Drink. Share with friends if you’re the sharing type
Sierra Nevada Celebration Ale	American IPA	1 Gallons	1.068	1.013	7.24	73.93	9.44 °L	910	2
Author: scrudge Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 65 Mash Thickness: 1 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: 1/9/2017 5:22 PM Notes: Wyeast 1056: American Ale Yeast or Safale US-05 .75 cups corn sugar (if bottling)
BLACK IRISH	Irish Red Ale	1 Gallons	1.049	1.009	5.22	40.87	22.95 °L	611	0
Author: Nobel Savage Brewing Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/9/2017 3:44 AM Notes: this one I lowered the IBU's from 100 to 40 and may go even lower. It was overly hoppy.
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