Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Bakke Brygg Wit 50 L	Witbier	50 Litres	1.047	1.01	4.92	14.41	3.38 °L	4.3K	2
Author: Bakke Brygg Boil Size: 58 Litres Boil Time: 90 Boil Gravity: 1.041 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 7,5 g sukker/L Creation Date: 3/14/2014 11:05 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 40 l meskevann og 27,5 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 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Korianderfrøene knuses lett i en morter e.l. Det kan være lurt å tilsette krydderne i en humlepose slik at de ikke tetter eventuelle kraner e.l. f.eks. ved uttapping til gjæringskar. Kjøl ned til 18 grader før pitching av gjær. Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 21 grader og hold resten av gjæringsperioden (totalt 14 dager). Gjæralternativer: WLP410, Safbrew T-58
English Barley Wine / English Pale Ale (Party Gysle)	English Barleywine	5.5 Gallons	1.1	1.025	9.81	45.35	19.09 °L	4.3K	0
Author: stickybrad@gmail.com Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.069 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/5/2016 9:08 PM Notes: Collect 8 gallons of wort from the first runnings. Follow recipe as follows. Pitch 2 packs of yeast. Heat up and additional 7 gallons of water and sparge the grains a second time. After finishing the brew on the barley wine, repeat the process (60 minute boil instead of 90) with the second runnings for your English pale ale. You should be looking for a OG of 1.050. Add malt extract if necessary. ferment barley wine for 3 weeks. transfer to secondary and age for 1 month before crashing to bottling/kegging. ferment pale ale for 2 weeks. immediately cold crash and keg/bottle
Sierra Nevada Pale Ale Clone Small Batch	American IPA	2.5 Gallons	1.055	1.013	5.54	42.24	10.33 °L	4.3K	5
Author: dhauck Boil Size: 2.5 Gallons Boil Time: 40 Boil Gravity: N/A Efficiency: 70 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: 1/27/2012 2:49 PM Notes: Steep the crystal 60 in water at 153 degrees for about 30 minutes, remove and add DME and bring to boil. Aroma hops added at flameout. Cool and strain to fermenter. Ferment at 68 degrees. Carbonate to 2.4 volumes CO2.
New Belgium Brewing Trippel Clone	Belgian Tripel	5.5 Gallons	1.076	1.01	8.71	43.21	6.13 °L	4.3K	1
Author: Michael Chiantera Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.069 Efficiency: 75 Mash Thickness: 1.5 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: 1/26/2020 3:04 PM Notes: Ferment at 68'F.
Heineken	German Pilsner (Pils)	5 Gallons	1.056	1.01	6.13	22.53	3.17 °L	4.3K	3
Author: Brandon Taylor Boil Size: 5 Gallons Boil Time: 90 Boil Gravity: 1.056 Efficiency: 60 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: 6/16/2015 1:14 PM Notes:
Manny's Pale Ale	Blonde Ale	7 Gallons	1.052	1.011	5.3	21.67	8.16 °L	4.3K	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.25 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: 7/3/2016 1:33 AM Notes:
FLASH BANG WHITE IPA 23L	Specialty IPA: White IPA	23 Litres	1.062	1.011	6.71	71.32	5.65 °L	4.3K	1
Author: Black Hops Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 0.7 bar Creation Date: 8/11/2019 11:54 AM Notes:
Harp Lager Clone	International Pale Lager	5.25 Gallons	1.052	1.013	5.18	39.96	3.89 °L	4.3K	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/20/2022 2:30 PM Notes:
Dragonfruit & Mango Berliner	Berliner Weisse	5 Gallons	1.032	1.005	3.55	8.55	2.15 °L	4.3K	2
Author: FLIPADELPHIA Boil Size: 4.75 Gallons Boil Time: 30 Boil Gravity: 1.033 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: Kegging Priming Amount: 12 psi Creation Date: 2/10/2017 8:59 PM Notes: Used GoodBelly probiotic shot for a lacto starter. Fermented 3 days around 80F.
Honey Smoked Abbey Ale	Belgian Pale Ale	5.5 Gallons	1.052	1.011	5.39	24.51	6.29 °L	4.3K	0
Author: Amapola Ales Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 72 Mash Thickness: 1.67 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/23/2015 5:10 PM Notes:
Dark Horizon Clone	Imperial Stout	21 Litres	1.145	1.022	16.14	73.19	50 °L	4.3K	0
Author: Steinar Haug Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.102 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/31/2016 8:00 PM Notes: End of boil SG: approx 1100 _______________________________________ Brown sugar x 4: - 700g brown sugar late addition boil - 700g brown sugar day 5 (boil to syrup) - 700g brown sugar day 7 (boil to syrup) - 700g brown sugar day 9 (boil to syrup) ________________________________________ Day 2: add wln4100 Day 5: add 700g brown sugar Day 5: add 2pk Lalvin EC-1118 champagne yeast Day 7: add 700g brown sugar Day 9: add 700g brown sugar ________________________________________ Target FG: 1024 Day 14 / end of fermentation: add 1 liter long black coffee (with 60g coffee). ________________________________________ Use keg, not bottles to carbonate.
Cream O' Da CrOPS	Cream Ale	2.75 Gallons	1.045	1.013	4.28	15.67	2.25 °L	4.3K	2
Author: cadarnell Boil Size: 3.75 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 94 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: 5/9/2012 12:40 AM Notes: Mash 152 for 75 minutes
DoppelHefeWeizen	Weizenbock	16.8 Litres	1.079	1.02	7.75	76.04	30.55 °L	4.3K	0
Author: OccultSynthetic Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.066 Efficiency: 38 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: Table Sugar Priming Amount: 51.1 Creation Date: 4/15/2014 5:48 AM Notes:
Bourbon Barrel Stout	Wood-Aged Beer	5.5 Gallons	1.124	1.032	12.17	67.87	50 °L	4.3K	1
Author: colbon Boil Size: 11 Gallons Boil Time: 180 Boil Gravity: 1.062 Efficiency: 65 Mash Thickness: 1.25 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: 8/10/2016 10:55 AM Notes: Base recipe inspired by Goose Island Bourbon Stout. Note that with such large grain volumes, I had to use my 20 gallon equipment - too little headspace for my 10 gallon gear. Achieving proper final gravity requires extracting a very large volume (11 gallons) and boiling down to product 5.5 gallons at high gravity. This takes about 3 hours, but monitor gravity and remaining volume to determine end point. Dough in with cold water, add 170F water (to reach 36 qts water added - 1.25 qt/lb rate), check temp and apply heat (if needed) to reach sach temp of 153F. Mash for 60 min or until iodine starch test indicates conversion complete. Mash out at 167F. Acidify sparge water, sparge to yield 11 gallons. Initial runnings 1.082, final runnings 1.040. Boil for 3 hours, adding boiling hops and chalk/gypsum water agents. At 15 min to end of boil, add irish moss and insert chiller to boil kettle to sanitize. At 10 min, add finishing hops. Chill, aerate and pitch yeast. Note that a large starter is required due to high OG. In this case, was pitched onto yeast from primary of previous batch. Due to the high gravity, I split this into two carboys as it was blowing off a lot of foam otherwise. After 2 weeks, transfer to secondary, add oak spirals soaked in bourbon. After 2 more weeks, transfer to oak bourbon barrel, age for 9 months. Transfer back to carboy prior to bottling/kegging.
Citra Double Ipa	Double IPA	23 Litres	1.082	1.018	9.07	64.76	5.56 °L	4.3K	2
Author: brewmer Boil Size: 33.9 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 73 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/10/2016 9:05 PM Notes:
Sleigh'r Clone (double Alt)	Altbier	5 Gallons	1.068	1.013	7.2	61.16	19.96 °L	4.3K	0
Author: Herr Braumeister Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/23/2016 11:53 PM Notes:
Double Raspberry Vanilla Smoothie IPA	American IPA	5 Gallons	1.053	1.01	5.56	63.13	3.4 °L	4.3K	1
Author: JordanKempp Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 68 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/20/2017 2:25 AM Notes: Add lactose after boil to increase OG Fresh raspberries and vanilla pods sliced down middle added after primary fermentation and before dry hopping Recipe found in "Craft Brew" by Euan Ferguson
Rare Barrel Flanders Red	Flanders Red Ale	7.5 Gallons	1.057	1.013	5.74	3.62	15.02 °L	4.3K	0
Author: rrenaud Boil Size: 9 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 73.5 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: 4/12/2016 2:11 AM Notes: https://beerandbrewing.com/VdZI2h8AAK8AMQtF/article/the-rare-barrel-red-ale-recipe no spelt, because the homebrew shop doesn't carry, used more wheat instead. minus flaked oats, because i am a noob and didn't buy enough 9/10/16: smells weird, kind of salty or savory? almost no sour flavor, kind of grapelike sweetness.
Saison Saaz	Saison	24 Litres	1.05	1.01	5.28	30.14	3.6 °L	4.3K	3
Author: Postiz Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 2.9 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: 6/24/2015 9:48 AM Notes:
Crooked Numbers Summer Ale	American Wheat or Rye Beer	5 Gallons	1.05	1.012	5.09	28.52	5.81 °L	4.3K	1
Author: EvanAltman36 Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 44 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: 5oz Creation Date: 1/23/2013 7:41 PM Notes: This is a lighter Summer beer that pays homage to my favorite baseball team, the Chicago Cubs. The hop schedule spells out the team name: CuBS, and then we finish with a W in the dry hopping stage. I added some lemon peel and lemongrass for flavor as well. And, as the name indicates, these are light enough to have more than one on a Spring day. For the zest/juice, use 3 lemons and 3 limes and add on the following schedule: 1/3 at 5, 1/3 at 2, and 1/3 at flameout. Add 1/2 of the lemongrass at 15 minutes and the other half at 5.
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