Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
LOL: Amber	American Amber Ale	5.5 Gallons	1.05	1.01	5.34	62.82	13.04 °L	3	0
Author: Doc Farmer Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.004 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 5.99 psi Creation Date: 4/4/2018 2:43 PM Notes:
Awesome Recipe	Blonde Ale	5.5 Gallons	1.057	1.014	5.74	84.47	3.81 °L	3	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 5.1 oz Creation Date: 7/21/2026 6:16 AM Notes:
Flanders Red	Flanders Red Ale	6 Gallons	1.048	1.009	5.17	3.64	10.45 °L	3	0
Author: Doc Farmer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 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: 3/10/2021 7:54 PM Notes: Ferment 14 days at 68F Add to a used wine barrel for at least one year to condition. This is only the base for a Flanders. After aging, add whatever additional flavoring using back-sweetening and your favorite fruit puree/extract. This recipe was created as a club project and from 2021-2026 has produced several award winning beers for various club members.
Up In Smoke	Rauchbier	5.5 Gallons	1.054	1.012	5.45	21.56	13.49 °L	3	0
Author: Doc Farmer Boil Size: 7.25 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/20/2024 9:34 PM Notes: Ferment at 54F until SG < 1.020. Let rise, slowly, to 68F and hold for 2 days. Decrease temp by 2F/day until at lagering temp and hold for 1 month.
Belgian Witbier	Witbier	5 Gallons	1.052	1.009	5.65	19.62	4.21 °L	3	0
Author: Doc Farmer Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 68 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: 7/19/2024 10:46 PM Notes:
Centennial IPA	American IPA	5 Gallons	1.058	1.013	5.9	64.75	6.27 °L	2	0
Author: Doc Farmer Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.117 Efficiency: 30 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: sucrose Priming Amount: 4.1 oz Creation Date: 4/4/2018 7:08 PM Notes:
Pale Ale Citra/galaxy	American Pale Ale	5.5 Gallons	1.054	1.01	5.73	67.24	7.95 °L	2	0
Author: Little River Brews Boil Size: 6.63 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 74 Mash Thickness: 2.2 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: 7/21/2026 5:18 PM Notes:
Occidental Maibock Actual Recipe	No Profile Selected	5.25 Gallons	1.076	1.019	7.44	0	5.52 °L	2	0
Author: nhendric Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 70 Mash Thickness: 1.33 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: 7/21/2026 5:02 PM Notes: From Ben: Concerning your Maibock. The stove top boil could definitely add some color and even more so some caramel notes. On a beer you want to keep lighter in color and taste, I would avoid the stovetop if possible. Probably minor affect there, but still possible. The malt bill being mostly Vienna and Isaria is likely the reason the color is more Amber than you want. Neither of those are very dark obviously but I could see that, plus the Munich, leading to an Amber outcome. For reference, our Maibock is 86% Pilsner, 7% Munich and 7% Carafoam. Regarding the yeast, I am guessing it was basically all the dry yeast doing the work. If you mix yeasts, generally one becomes dominant. Given the fact that the Kaiser was so old, the dry yeast probably got going faster. At the brewery, we generally do not pitch yeast more than a week old. You are not looking for commercial level consistency, so you can get away with older yeast, but even at 1 month old you are risking less than ideal fermentation. Finally, if possible, I would keep the fermentation temperature lower until you let it rise in the rest. I know this is usually the toughest task for a homebrewer. So, I would simplify the recipe and include more Pilsner malt. Use a single, fresher yeast (can be dry as well) and keep the fermentation temp below 55 degrees until rest. I think these tweaks will help you get closer to what you planned for a Maibock.
Awesome Recipe	Alternative Grain Beer	32 Litres	1.031	1.008	3.07	13.23	2.2 °L	2	0
Author: Boil Size: 37.73 Litres Boil Time: 60 Boil Gravity: 1.026 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/21/2026 1:48 AM Notes:
Awesome Recipe	Strong Bitter	5.25 Gallons	1.052	1.013	5.1	44.5	13.32 °L	2	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 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: 7/20/2026 11:45 PM Notes:
IPA ZETA	American IPA	1000 Litres	1.06	1.012	6.29	50.74	4.19 °L	2	0
Author: Scotia Boil Size: 1050 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 72 Mash Thickness: 2.5 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: 7/2/2026 2:28 PM Notes: PH MASH 5.40 Agregado en boil 20 gr y post boil quedo en 5.35
BS Pacifico Clone	American Lager	5.5 Gallons	1.041	1.007	4.42	20.03	3.43 °L	2	0
Author: Doc Farmer Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 30 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/16/2020 5:01 PM Notes: The 1 lb Flaked Corn was steeped at 150F for 20 minutes. The Steeping Grains section of this site does not list Flaked Corn as an ingredient.
Helles 2026	Munich Helles	6.5 Gallons	1.048	1.011	4.83	17.09	4.06 °L	2	1
Author: Quique Torres Boil Size: 8.79 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: co2 Priming Amount: 11.25 psi Creation Date: 8/4/2020 3:04 AM Notes:
Potomac River IPA	English IPA	5 Gallons	1.052	1.013	5.09	66.92	8.62 °L	2	0
Author: Doc Farmer Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.086 Efficiency: 30 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: sucrose Priming Amount: 3.8 oz Creation Date: 5/2/2018 4:36 PM Notes: 1. Pour 3 gallons of spring water into a clean pot and begin heating. Add the grain to one of the muslin bags and tie a secure knot at the very top so water can move freely throughout it. Once the water reaches 165-170F, turn the heat off and gently stir in the steeping grain. Cover the pot tightly and let everything soak for 15 minutes. Finally, remove the bag, let it drain well and discard it. Add water as needed to make up the 3 gallons. 2. Bring this weak wort to a moderate but rolling boil, add the Burton Water Salts and pre-measured bittering hops, and set a timer for 45 minutes. 3. After this first time interval is done, remove the pot completely from the burner and add all of the dry malt extract. Stir until everything is dissolved, making sure no malt clings to the bottom of the brew pot to avoid scorching. Return the pot to the burner and bring the wort back up to boiling. Be careful to watch for boil-overs. 4. Once the boil is steady, set the timer for 15 more minutes. Now add all of the flavor hops, and Irish Moss, and yeast nutrient if you are using them. 5. After this second time interval is done, turn off the heat, stir in all of the aroma hops and immediately start cooling the wort to about 80F. 6. Now pour the cooled wort into your fermenter and add enough pre-chilled water to make up the 5 gallon batch. It's recommended to refrigerate 3 gallons of water the night before to help cool the wort to the proper yeast pitching temperature. 7. Stir vigorously to uniformly mix ingredients and introduce air. Verify the wort temperature is about 70F, add the yeast and stir again. Move the fermenter to an area that will remain 70F or so throughout fermentation. Ferment for 7-10 days until FG is reached and the beer is clear. After fermentation is done, add the dry hops and condition for another 7-10 days. 8. If bottling, rack the beer, prime with corn sugar and bottle. Store at room temperature for 4 weeks and then try one. Hop Notes: 15.84 Bittering Units Galena pellet hops - Divide 15.84 by the Alpha Acid value on the bittering hop package to determine the weight you will need. Example: 15.84 BU / 13.2 AA = approximately 1.2 oz hops.
Zesty Farmhouse Wit	Witbier	23 Litres	1.049	1.009	5.26	18.15	3.57 °L	1	0
Author: Pomalo Boil Size: 28.92 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/21/2026 5:14 PM Notes:
Faded Decade - Part 3	American Light Lager	465 Gallons	1.038	1.008	3.97	14	2.53 °L	0	0
Author: John Ferguson Boil Size: 535.18 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: 1.3 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: 7/13/2026 4:37 PM Notes:
Krasnaja Hop-Ska_2.0 Red IPA	Specialty IPA: Red IPA	21 Litres	1.066	1.013	7.02	66.07	11.6 °L	0	0
Author: blackmonty Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 76 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 131.3 g Creation Date: 1/14/2026 12:05 PM Notes: Mill the grains and mix with 3.4 gallons (12.7 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 3.9 gallons (14.7 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule. After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 65°F (18°C) for 7 days, then let the temperature rise to 68°F (20°C) and hold for an additional 7 days, then crash the beer to 35°F (2°C). Bottle or keg the beer and carbonate to approximately 2.5 volumes of CO2.
Hoppy Goldberg_2.0	Mixed-Style Beer	21 Litres	1.053	1.013	5.18	42.1	3.79 °L	0	0
Author: blackmonty Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 156.5 g Creation Date: 1/5/2026 7:31 AM Notes: Hoppy Pilsner! Mill the grains and mash at 156°F (69°C) for 45 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops, yeast nutrient, and finings according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, add the whirlpool hops, and steep 10 minutes. Chill to about 50°F (10°C), aerate the wort, and pitch the yeast. Ferment at 50°F (10°C). When the gravity has dropped below 1.020, raise the temperature to 60°F (16°C). When fermentation is complete and gravity has stabilized, do a forced diacetyl test. Once it passes (usually around Day 14), drop the temperature by 4°F (~2°C) per day—adding dry hops at 40°F (4°C)—until the beer reaches 32°F (0°C). Drop hops or rack, lager for 2 weeks, then package and carbonate to about 2.7 volumes of CO2. Chit malt will ensure you have great head retention—it’s worth it. Use soft water —like in Plzeň!—and modify it lightly with gypsum and calcium chloride. Feel free to swap out the dry hops to your liking.
Awesome Recipe	Semi-Sweet Mead	1.25 Gallons	1.028	1.007	2.76	0	2.06 °L	0	0
Author: Boil Size: 1.25 Gallons Boil Time: N/A Boil Gravity: 1.028 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/21/2026 4:03 PM Notes:
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