Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Black Bière De Miel	Belgian Specialty Ale	5 Gallons	1.079	1.015	8.32	36.85	32.86 °L	1.1K	0
Author: gorefisted@gmail.com Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 72.8 Mash Thickness: 1.5 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: 1/6/2018 3:23 AM Notes: What do you get when you brew a dark saison with rye, several kinds of wheat and honey? A dark "bière de miel," of course. I mean, it seemed pretty obvious to me. Sit down and get educated. Seriously, this isn't too complicated. We're not pioneers, we just like ruining good things. Pat and I unabashedly love dark saisons. Considering we're both awful people, this should come as no surprise. Regardless, the intrigue level of this style is nearly unparalleled considering the insanely tiny quantity of commercial examples of it that have been brewed, and we usually think they're interesting. Unlike the black IPA, which has actually become a codified style (for whatever stupid reason), the dark saison is forever a mysterious, roguish beast lurking on the elusive yet surprisingly-coherent corners of spice, roast and herbaceousness. And then we go and add honey and mess up the whole balance. What monsters we must be. ———————— Malts: Pilsner, white wheat, midnight wheat, rye, Carafa II ——— Hops: Sterling, Hallertau mf., Strisselspalt ——— Yeast: WLP566 (Belgian Saison II) ——— Other ingredients: Honey ———————— 2/3/18: Finally bottled this one today. That makes this about a three week primary, which kinda follows the idea that saisons and farmhouse-style ales take longer to ferment and typically like higher temps. It tastes great from the sample we took to check final gravity, though. A couple weeks ago, it was tasting a little sulfuric and too yeasty, but those elements seem to have cleared out. What we ended up with is pretty much exactly what I envisioned when the idea first came into my head. Strong spice elements from the rye and yeast, along with some clove-like phenols due to the 4VG/ferulic rest we opted to include in the mash. Slight sweetness in the mid palate which combines nicely with a roasty note and slight herbal hoppy note in the finish of each small sip. Can't wait to try it once it's fully conditioned and carbonated. I think we have another successful experimental recipe under our belts. 2/21/18: Alright, I first had a fully-conditioned bottle of this the other day (2/17 to be exact) and it really hasn't changed at all so let's just call this 100% complete. Pours a deep brown color. There are some lowlights if this is held up the direct light, but since it's mostly opaque (unfiltered and bottle-conditioned), I can't really tell if we nailed the SRM we wanted or not... I bet we did, though, if the garnet color towards the bottom of my glass is any indication. A nice one-finger of head builds up, a sort of khaki color with anonymous wispy lace as it sips. Hazy, obscure surface. Looks pretty great. So, the intention of this beer was obviously to make a dark farmhouse ale first and a "honey beer" second... in fact, "bières de miel" are not typically supposed to be sweet, as one would assume, since the honey is fermented out, leaving only suggestions of its application in the final product. Therefore, just saying this was "brewed with honey" seems almost like a mischaracterization of the entire aim. We used two different kinds of honey (wildflower and buckwheat) to achieve a balance between the spice, rustic and floral notes we wanted to come across in the final product. Strong spice notes and rustic elements really come out upon my first few sniffs. Since both Pat and I really love rye, we thought we could utilize its uniqueness well in this recipe. I'm surprised it's as apparent in the nose as it is, given that it's less than 10% of the grist, but the clove also comes out a lot. We utilized a 4VG rest to better bring out the natural clove resultant from the yeast we chose, and it seems to have worked very well. There are some light notes of molasses, brown bread, herbal hops and honeyed toast in here as well. The profile has a solid foundation of roasty malts and toasted bread, before lingering honey and grassy hops finish out each sip. Interesting spice notes give way to a snappy, light bitterness. The body is rather rich and, given that this is in the low-mid 8% realm, that fullness makes a lot of sense. The finish, however, is almost drier than expected, though it does retain a kiss of sweetness, almost like a parting gift from the honey. I really like this recipe and hope we can return to it and dial it in slightly at some point. It is nearly "commercial-level" in execution, already, though, and I think this recipe-handling speaks of our accomplishments as homebrewers. It goes without saying, then, that I'm proud of this beer.
Seville Orange Ipa	American IPA	23 Litres	1.048	1.012	4.69	36.45	6.18 °L	1.1K	0
Author: Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 2/3/2021 11:43 AM Notes:
Chuck's Red Beard	Irish Red Ale	5.5 Gallons	1.045	1.013	4.18	27.4	11.85 °L	1.1K	0
Author: RouletteRun Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 81 Mash Thickness: 1.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 85 ° F Priming Method: co2 Priming Amount: 23.72 psi Creation Date: 10/20/2020 8:28 PM Notes: This is actually intended to be an Irish Red Lager in the lines of Killian's Irish Red.
Young's Special London Ale Clone	Strong Bitter	5.5 Gallons	1.064	1.015	6.42	27.18	11.08 °L	1.1K	1
Author: Tradition Brewing Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.052 Efficiency: 62 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 69 ° F Priming Method: co2 Priming Amount: 9.02 psi Creation Date: 8/8/2020 4:14 AM Notes: Use Wyeast 1768 if you can find it. This is a limited Private Collection strain. Create a 1.75 liter yeast starter. Adjusted hop quantities slightly to accommodate for Alpha Acid amounts in hops I bought.
Prickly Pear Wheat	Fruit Beer	5.25 Gallons	1.039	1.005	4.46	16.65	3.09 °L	1.1K	0
Author: Mad Mallard Brew Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: -2.7 oz Creation Date: 10/5/2019 4:51 AM Notes: Recipe Type: All Grain Yeast: WB-06 Batch Size (Gallons): 5.25 Original Gravity: 1.04 Final Gravity: 1.01 Boiling Time (Minutes): 60 IBU: 16.5 Color: Prickly Pear Red Primary Fermentation (# of Days & Temp): 21 @ 68 Secondary Fermentation (# of Days & Temp): 7 @ 74 Tasting Notes: Has a noticeable taste of the prickly pear and finishes with a slight tartness. 4# of 2 Row 4# of Torrified Wheat 1oz of Hallertau @ 60 Minutes Mashed @ 150 for 60 minutes 1.25# of cleaned Prickly Pear for secondary To prepare the prickly pear I used tongs and burned off the thorns. I then skinned the fruit placed them in a bag and froze them. On racking day I pulled them out and allowed them to defrost a bit then puréed them in a blender. Finally I added the puree to secondary and racket on top of it. I also believe using a little more fruit, using T-58 or using it in a blonde would all be good variations to try with this fruit. PLEASE FIX
Session Hopfest IPA	American Pale Ale	12 Gallons	1.043	1.008	4.63	53.84	5.53 °L	1.1K	1
Author: Ozarks Mountain Brewery Boil Size: 14.5 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 75 Mash Thickness: 1.6 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: 6/9/2019 3:01 PM Notes:
1007 Mock Pilsner	German Pils	5.7 Gallons	1.049	1.011	4.97	28.15	4.1 °L	1.1K	0
Author: HighVoltageMan! Boil Size: 7.5 Gallons Boil Time: 80 Boil Gravity: 1.037 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 54 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/9/2019 2:45 PM Notes:
Imperial Oatmeal Stout	Imperial Stout	5 Gallons	1.116	1.027	11.77	58.98	50 °L	1.1K	0
Author: sz Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.09 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/25/2018 2:28 PM Notes:
Watermelon Wheat 2	Fruit Beer	10 Gallons	1.059	1.014	5.88	14.67	5.2 °L	1.1K	1
Author: bhive01 Boil Size: 11.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 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: 7/15/2018 4:50 PM Notes: Mixing the two recipes found in the thread. Added some crystal 10-15L to mix. Essentially adding 12 lbs of watermelon flesh into secondary after blending and filters. Will likely bleach the exterior of the fruit and clean the cutting board, knife and food processor parts with iodophor before blending. Crushed the flesh in a nylon mesh bag (also santized). Did 10 gallon batch in a 10 gallon kettle and just topped up with water as I boiled. Not much boiloff because I couldn't do a full rolling boil. I created a reddit post with many photos. Bottle conditioning, but initial taste has a powerful but not overpowering watermelon flavor. Would highly recommend a locally grown seeded watermelon at peak maturity for maximum watermelon flavor. Do not blend the seeds up with the flesh though... would give you some very strong "green" notes. From thread: I decided to not use the watermelon extract that came with the kit and opted for real watermelon instead. I chose the Wyeast 1010 American Wheat yeast option. Let the primary fermentation process go the full 2 weeks. For secondary fermentation, I bought a seedless watermelon at the store and put all the watermelon meat into a ninja blender. I did not use any of the rind at all since my research indicated that using the rind may cause an undesirable flavor. I pureed all the watermelon and threw it in the bottom of my bottling bucket. I then racked the fermented beer on top of the watermelon puree. I also chose to NOT boil the puree before adding it to the bucket. I read that boiling watermelon could also cause some really nasty flavors and aromas. Did everything turn very red??? YES. Did that go away??? YES! The sugars in the watermelon kicked off a secondary fermentation. I let the watermelon/beer mixture ferment for another 5 days. I probably could have gone 7, but did not want to run any risk of the fruit turning into a vinegar taste. On the 5th day, I kegged the beer and chilled it for 24 hours before force carbonating. Every time I transferred the beer (primary to secondary, secondary to keg), I ran the beer through a sanitized colander. The result was SPECTACULAR. My neighbors and I did a blind taste test with my beer and some Hell or High Watermelon, and my beer blew away the competition. I was concerned that using the real fruit would make the beer too sweet or have an overpowering watermelon taste. Totally not the case at all. The watermelon flavor is subtle. It was described as a great wheat beer taste with a nice watermelon undertone. Now that the weather here in DC has hit the 80's and low 90's, this beer is a great drink on a hot day! Could sub California Ale Yeast White Labs WLP001 for 1010
Leffe Brune Clone Bexpress	Belgian Specialty Ale	22 Litres	1.062	1.006	7.34	33.24	19.47 °L	1.1K	0
Author: Woozy Boil Size: 25.8 Litres Boil Time: 90 Boil Gravity: 1.053 Efficiency: 80 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 24 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/17/2018 6:48 AM Notes: Invert sugar added after high krausen day 2 ish OG target 1059 This beer tastes even better after 7-8 months in bottle
Life Is CRUel GRAND CRU	Belgian Specialty Ale	10.5 Gallons	1.088	1.025	8.23	30.4	7.2 °L	1.1K	0
Author: Critter Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/27/2015 10:04 PM Notes: Surprise for Punk-toberfest and more beer for me!! R.D.W.H.A.H.B I.J.B Spice blend is same that is used in the "house" Wit recipe? Consists of: Coriander, Sour orange peel, ginger, cardomom, and Chamomile flowers
Zena's Pale Ale	American Pale Ale	22 Litres	1.048	1.01	5.09	39.17	3.72 °L	1.1K	2
Author: Tim Fuller Boil Size: 35.6 Litres Boil Time: 75 Boil Gravity: 1.03 Efficiency: 78 Mash Thickness: 7.31 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/8/2017 2:12 AM Notes:
Kujon	Specialty IPA: Black IPA	22 Litres	1.137	1.035	13.39	91.66	50 °L	1.1K	1
Author: Herdleva Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.117 Efficiency: 70 Mash Thickness: 2.85 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 109.9 g Creation Date: 8/22/2017 8:58 AM Notes: 2x7kg Mash
Buffalo Sweat	American Stout	5.5 Gallons	1.052	1.012	5.23	49.45	36.66 °L	1.1K	0
Author: Brew Lab Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 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: 9/8/2016 11:18 PM Notes:
1272 Calypso Pale	American Pale Ale	21 Litres	1.048	1.012	4.77	38.24	7.59 °L	1.1K	2
Author: Tim Fuller Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 62 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/15/2016 11:02 PM Notes:
Amerikanc	American Pale Ale	18 Litres	1.05	1.014	4.72	77.87	6.76 °L	1.1K	0
Author: Miha Voncina Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/16/2016 6:35 PM Notes:
Raspberry Bomb	American Light Lager	21 Litres	1.048	1.009	5.16	29.46	11.42 °L	1.1K	0
Author: Vincent-renaud Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/22/2016 10:19 PM Notes:
Peregrine's Passage 3	Double IPA	44 Litres	1.079	1.014	9.18	78.13	6.6 °L	1.1K	1
Author: richard_mcateer Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.122 Efficiency: 76 Mash Thickness: 2.5 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: 11/15/2015 6:34 PM Notes:
Lawnmower Larry	American Lager	5.5 Gallons	1.042	1.008	4.57	16.59	3.74 °L	1.1K	2
Author: herrmannbrau@gmail.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 72 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 59 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/6/2015 7:44 PM Notes:
Linvilla Nottingham Cider	Common Cider	5.5 Gallons	1.053	1.012	5.33	0	7.51 °L	1.1K	0
Author: SatanPrinceofDarkness Boil Size: 8 Gallons Boil Time: N/A Boil Gravity: 1 Efficiency: 35 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/12/2015 2:41 AM Notes:
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