Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Orange-Apple Mead	Sweet Mead	5.5 Gallons	1.128	1.026	13.27	0	16.2 °L	4K	0
Author: canis187 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.094 Efficiency: 35 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/26/2017 2:28 AM Notes: 1 gallon of organic apple juice, and 2 cans of organic apple juice concentrate. 5 large oranges (Japaneese Mandarins in this batch) but I didn't get a weight. The oranges were sliced into 1/8ths rind and all and shoved in the carboy.
Belgian Cherry Wheat	Witbier	5 Gallons	1.062	1.019	5.72	31.72	14.7 °L	4K	6
Author: Basin SandS Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/16/2015 7:42 PM Notes: yeast starter 1 liter water, 1 cup DME 11g yeast.
Maple Syrup Oatmeal Stout	Oatmeal Stout	5.25 Gallons	1.068	1.023	5.91	38.7	41.4 °L	4K	2
Author: ScottyC Boil Size: 7.29 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 65 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/3/2016 7:34 PM Notes:
Chocolate Banana Stout	Sweet Stout	5.5 Gallons	1.056	1.019	4.87	28.02	42.03 °L	4K	3
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/20/2016 3:03 AM Notes:
Tailgater's Fizzy Yellow Beer- Extract	Blonde Ale	5 Gallons	1.045	1.012	4.31	23.43	4.78 °L	4K	4
Author: Yooper Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.042 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: 9/6/2017 7:28 PM Notes: Ferment at 65 degrees, and then the beer can be kegged (or bottled) once it drops clear in about 10 days.
NEIPA #12	Specialty IPA: New England IPA	6 Gallons	1.067	1.015	6.82	37.35	7.02 °L	4K	1
Author: Boil Size: 6 Gallons Boil Time: 1 Boil Gravity: 1.067 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/10/2017 4:03 AM Notes: First dry hop during yeast pitch Second during high krausen or 3 days after pitching. Final dry hop again in the keg or 3 days before packaging If you want "peachy, stone fruit" pitch at 68, raise to 70 within 48 hours, and in the last 4 days of primary bump to 72 to finish
Nectaron Smash	American Pale Ale	23 Litres	1.065	1.01	7.18	35.08	5.46 °L	4K	1
Author: philphy Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.058 Efficiency: 80 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: 3/2/2021 5:40 AM Notes: Fermented over a period of seven days under pressure at 25C and 25 PSI. First tasting: Very well rounded aroma with mostly tropical fruits and a bit of apricot coming through. Nice body and mouth feel, very smooth. Low bittering but plenty of hop flavour. Very full tasting beer with nice malt tones offset by really distinctive tropical fruit flavours. Mango, passionfruit, pineapple, guava and some apricot in the background. My first brew using nectaron. I brewed a smash to get a good appreciation for Nectaron's qualities, not dissapointed at all. Will definitely be using this hop in more brews.
Notorious BIG Juicy NEIPA	American IPA	5.5 Gallons	1.069	1.016	6.94	90.42	6.91 °L	4K	0
Author: propst01 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/14/2018 9:37 PM Notes: On brew day, prepare your ingredients; mill the grains, measure your hops, and prepare your water. This recipe uses reverse osmosis (RO) water. Add 1⁄4 tsp 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature. Add 3⁄4 tsp. calcium chloride (CaCl2) and 1⁄4 tsp. calcium sulfate (CaSO4) to the mash. On brew day, mash in all the grains at 152 °F (67 °C) in 5 gallons (19 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected. Boil the wort for 75 minutes, adding the hops at times indicated in the recipe. The first wort hops are added to the kettle just before lautering begins. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter. Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation. The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove. Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 volumes. Do not filter or fine the beer.
Chocolate Porter (Gluten Free)	Brown Porter	5.25 Gallons	1.051	1.015	4.81	19.63	17.9 °L	4K	4
Author: Speedwell Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.023 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/30/2014 5:05 AM Notes:
Murphy's Irish Stout	Irish Stout	6 Gallons	1.037	1.008	3.88	28.36	25.37 °L	4K	3
Author: So Cal Beer Guy Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: 1.028 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 2/3/2018 8:17 PM Notes:
Clone - Landlord	Special/Best/Premium Bitter	6 Gallons	1.044	1.011	4.28	40.44	7.68 °L	4K	4
Author: Shatinator Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 66 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: 2/9/2012 12:37 AM Notes: 74% Att - 4.20% ABV
#3 - Ginger	Spice, Herb, or Vegetable Beer	19 Litres	1.071	1.02	6.75	16.02	7.17 °L	4K	2
Author: Sustainable Alcoholic Boil Size: 9 Litres 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: Batch Priming Amount: 150g Creation Date: 4/14/2012 6:58 PM Notes: Based on a disappointing recent sample of Marble Ginger and a Twitter discussion with an ex-Marble brewer, I wanted to make something killer fiery so I doubled his recommended ginger additions. Day 3 - Boil Honey with water and 5g dried ginger. Strained, cooled and add. Day 5 - Rack to secondary, add fine sliced fresh ginger in bag, add some brandy to the dried ginger, stick it in a bag, add to secondary. Priming sugar boiled with water and 5g dried ginger.
Citra Sunshine IPA	American IPA	5.75 Gallons	1.069	1.013	7.33	99.91	6.08 °L	4K	7
Author: LJvermonster Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.45 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/3/2015 1:56 AM Notes: Total Water Volume Needed = 10.50 gal Mash Water = 5.00 gal @ 164 Deg Mash Temp = 152 for 60 minutes Sparge Water = 5.50 gal @ 170 Deg Sparge Sit Time = 15 minutes Add the following to each 5 gallons of water: Gypsum - 2 tsp Calcium Chloride - 1/2 tsp Pre-Boil Volume = 7.75 Gallons Add 5 drops Fermcap-S at boil Add Corn Sugar with 15 minutes left on the boil Add Whirlfloc tablets 15 minutes left in boil Filter hops by putting a 5 gallon paint strainer bag into the primary and pouring wort through the strainer before pitching yeast Rehydrate US-05 prior to pitching 1) Warm the dry yeast to room temperature 2) In a sanitized container, prepare 1/2 cup of sterile water at 95-105°F 3) Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps. 4) Let sit 15 minutes, then gently stir. 5) When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes. 6) Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature. 7) Pitch the resultant cream into the fermentation vessel, ideally as soon as possible.
Sasquatch Brewing - Oregon Session Ale	Cream Ale	5.5 Gallons	1.048	1.009	5.09	17.92	3.09 °L	4K	1
Author: LarryBrewer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 71 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/17/2013 12:05 AM Notes: Featured in Brew Your Own Magazine, July-August 2013, page 12. Description says to ferment at 68F. Does not mention water treatment.
Townsends Spruce Beer	Alternative Sugar Beer	3 Gallons	1.028	1	3.61	0	16.11 °L	4K	0
Author: Kruk Brewing Boil Size: 2 Gallons Boil Time: 15 Boil Gravity: 1.041 Efficiency: 35 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: 6/10/2019 9:16 PM Notes:
Lions Winter Ale	American Brown Ale	11 Gallons	1.06	1.014	6.04	34.91	24.06 °L	4K	3
Author: Mikeystew Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: corn sugar Priming Amount: N/A Creation Date: 11/21/2014 4:50 PM Notes: Amazing winter beer.
Mosaic Red Rye IPA	American IPA	5.5 Gallons	1.07	1.015	7.12	77.17	11.88 °L	4K	1
Author: Dominic Boil Size: 7.5 Gallons Boil Time: 70 Boil Gravity: 1.051 Efficiency: 75 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: 7/21/2015 3:32 PM Notes: Hit 1.070 and it finished at 1.010
Easy Blonde Ale	American Amber Ale	2.5 Gallons	1.07	1.02	6.65	36.96	21 °L	4K	1
Author: KnotCurser Boil Size: 3.4 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: 9/24/2012 11:54 PM Notes: Added loose tea "Organic Lemon, Honey & Chamomile Rooibos" at 30 min of boil.
Sinebrychoff Porter Clone	Baltic Porter	5 Gallons	1.073	1.019	7.2	37.19	50 °L	4K	0
Author: ryeguy88 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/13/2015 5:36 AM Notes:
English Barley Wine / English Pale Ale (Party Gysle)	English Barleywine	5.5 Gallons	1.1	1.025	9.81	45.35	19.09 °L	4K	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
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