Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Hobgoblin Clone	Strong Bitter	5 Gallons	1.056	1.014	5.58	35.65	17.65 °L	13.2K	1
Author: drlind525@gmail.com Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/10/2016 9:00 PM Notes: 3.4 - 1.3 = 2.1. Batch sparge with 4 gallons 0.8L + 1.6 oz = 1.020 SG starter. 132 billion cells
Maine Lunch Clone	American IPA	5.5 Gallons	1.059	1.013	6.04	101.13	7.25 °L	13.2K	7
Author: tedferris@hotmail.com Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 60 Mash Thickness: 1.2 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: 4/18/2015 1:55 AM Notes: Rack to keg or secondary and age 5 weeks. Add dry hops last 7 days. Maine Beer Co. actually gets their FG down to 1.007
Shepherd Neame Spitfire Clone	Strong Bitter	22 Litres	1.055	1.011	5.75	34.89	10.64 °L	13.2K	4
Author: Tom Davis Boil Size: 28.6 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/1/2016 6:52 AM Notes:
Hoppy Pils	German Pilsner (Pils)	5 Gallons	1.052	1.015	4.92	50.55	4.24 °L	13.2K	1
Author: k_mcroberts@hotmail.com Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.033 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/8/2014 9:45 PM Notes: Ferment 2 weeks at no greater than 55F. Drop to 40 for 4 weeks to lager Dry hop w/saphir last 7-14 days 3-3-14 Racked to secondary for next 5 weeks then dry hop with 1oz Saphir on 4-7-14 for a couple weeks. Then keg. Going to Keg condition this one. Tasted great and gravity down to 1.012 = ABV 5.2%
Brut IPA	American IPA	3.5 Gallons	1.062	1.01	6.74	44.78	6.21 °L	13.2K	2
Author: mytdil6 Boil Size: 4 Gallons Boil Time: 20 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: co2 Priming Amount: 23.72 psi Creation Date: 3/27/2018 7:04 PM Notes:
Diamond Chocolate Coffee Porter	Robust Porter	5 Gallons	1.075	1.019	7.43	80.54	36.04 °L	13.2K	18
Author: Hopster 123 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/13/2015 10:20 PM Notes: On the brew date, I sanitized an 8 oz mason jar and filled with freshly brewed (strong) coffee and refrigerated it. Added coffee to keg prior to adding beer. I used the recipe from the Heretic Shallow Grave Porter, via Morebeer. I then made the coffee addition mentioned above to increase the coffee flavor. I have brewed this once before and it came out awesome. Heretic did a great job with the recipe. The coffee addition made it even better. This is a regular recipe for me! Strongly recommended.
George Washington's Small Beer	Specialty Beer	1 Gallons	1.049	1.011	4.94	30.28	1.97 °L	13K	0
Author: Kruk Brewing Boil Size: 1.5 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: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/10/2013 9:31 PM Notes: From George Washington's notebook circa 1757. This recipe has been scaled down from a full cask size to 1 gallon. Ingredients, per Washington's recipe: 0.5lb Wheat Bran 1lb Molasses (light molasses, or Lyle's Golden Syrup) Hops to your taste Heat 1.50 gallons of water to 165F. Add wheat bran, and heat to boiling. At start of boil, add first hops. Stir well to avoid bran sticking to bottom of kettle. Add aroma hops with 10 minutes remaining. Pour boiling contents of kettle over a strainer into a new kettle that has the molasses/golden syrup in it. Let the strainer drain for a couple of minutes, then discard the spent bran/hops. Cool to "just above blood warm" or around 80-90F. Pitch yeast and attach blow tube or airlock. Ferment 7-10 days, then bottle without priming (this is a still beer). There may be some residual fermentation that provides very light carbonation. You can also wait until all fermentation completes and then bottle, which takes about 14 days or so. This beer could benefit from extended resting time to let the fluffy trub settle out - whether in the fermenter, or the bottle. It will not form a typical yeast layer on the bottom of a bottle, but rather more of a gelatin-like layer in the bottle. Be aware when pouring the beer from the bottle so globs of trub don't fall into the glass. ***************** * Tasting Notes * ***************** Appearance - much like a hefeweizen. Bright, cloudy yellow. Described as looking like "pineapple juice" by a few people. Aroma - yeasty, with light fruit. Flavor - Grapefruit and wheat. Harsher/edgier citrus "zing" when fresh, which has mellowed considerably over the course of a few weeks in the bottle. This beer has a hint of dryness, with a very forward hop presence. *************** * Bottom line * *************** This is an interesting piece of history from Mr. Washington. I will be bottling this a month or two before the 4th of July, to share with others. George advises "hops to your taste" and I would take him up on it - vary the hops but watch out with the alpha...you want low alpha hops for this brew. The bitterness of the hops presents itself assertively if you are not careful with the bittering amount. This is a very light and dry beer that showcases hops if you proportion it right, with a smooth mouthfeel and very light wheat notes. *************************************** * Original Recipe - punctuation added * *************************************** To make Small Beer Take a large Sifter full of Bran[.] Hops to your Taste. Boil these 3 hours. Then strain out 30 Gallons into a Cooler, put in 3 Gallons Molasses while the Beer is scalding hot or rather drain the molasses into the Cooler & strain the Beer on it while boiling Hot. Let this stand till it is little more than Blood warm. Then put in a quart of Yeast if the weather is very cold, cover it over with a Blanket & let it work in the Cooler 24 hours. Then put it into the Cask[.] leave the bung open till it is almost done working[.] Bottle it that day Week it was Brewed.
Tap Room American Brown	American Brown Ale	5 Gallons	1.072	1.018	7.07	32.35	22.88 °L	13K	23
Author: Hopster 123 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 77 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/17/2015 8:38 PM Notes: 1 Whilfloc table last 15 min.
Cold Smoke Clone	Strong Scotch Ale	5 Gallons	1.066	1.019	6.18	11.48	19.42 °L	13K	5
Author: nshontz Boil Size: 3.5 Gallons Boil Time: 60 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: 2/28/2012 2:50 PM Notes: add the brown sugar in the last 30 mins
IPA 2 Gallon Batch	Double IPA	2 Gallons	1.084	1.014	9.19	60.42	12.61 °L	13K	7
Author: jaysdogjazz Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/8/2016 1:08 AM Notes:
Arrogant Bastard Clone	American Amber Ale	5.5 Gallons	1.066	1.015	6.74	96.59	19.03 °L	13K	0
Author: magsta628 Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 55 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/16/2015 2:54 PM Notes: From Jamil and Tasty Can You Brew It Arrogant Bastard #2
BIAB IPA	American IPA	5.5 Gallons	1.06	1.016	5.84	67.53	6.41 °L	12.9K	12
Author: brianjourney Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 60 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: 6/25/2012 9:12 PM Notes: Heat strike water to 163.5. Temperature should drop to 152. Mash for 60min. Then sparge. You can substitue Simcoe hops for Northern Brewer.
Kristallweizen	Weizen/Weissbier	5.5 Gallons	1.057	1.014	5.6	20.73	4.22 °L	12.9K	3
Author: Jim Higley Boil Size: 5 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 65 Mash Thickness: 2 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: 1/25/2013 9:25 PM Notes:
GOAT HAZY IPA 23L	Specialty IPA: New England IPA	23 Litres	14.441	2.94	6.2	23.07	5.7 °L	12.9K	8
Author: Black Hops Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 13.3 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.7 bar Creation Date: 4/10/2020 10:25 AM Notes: 2:1 Chloride to Sulphate Ratio Mash pH 5.3-5.5 Wort pH 5.2-5.3
Jacobsen Golden Naked Christmas Ale - 23L	Belgian Blond Ale	23 Litres	1.074	1.018	7.34	23.25	8.79 °L	12.9K	11
Author: tnesser Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: CO2 Priming Amount: N/A Creation Date: 9/17/2015 7:21 AM Notes:
Maple Bourbon Porter	Robust Porter	5.5 Gallons	1.062	1.012	6.5	35.82	27.53 °L	12.9K	3
Author: cadwallion Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Keg Carbonation Priming Amount: 2.4 vols Creation Date: 6/16/2012 12:46 PM Notes: Maple syrup added at flameout to provide subtle maple notes in the finished product. For more direct maple taste, add to secondary as well, but beware of spontaneous fermentation. Bourbon, oak chips, and maple syrup are added into a mason jar on brew day to soak for a week during primary fermentation. Pitch into secondary, then rack on top. 10-14 days secondary, then cold crash. Gelatin during cold crash.
British Golden Ale	British Golden Ale	5.5 Gallons	1.05	1.012	4.98	21.65	4.28 °L	12.9K	7
Author: Boil Size: 7.58 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: 1.25 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: 11/14/2015 4:06 AM Notes:
Ginger Whirlwind - Golden Ginger Ale	American Pale Ale	5.5 Gallons	1.059	1.015	5.75	35.38	4.98 °L	12.8K	5
Author: Meadhawg Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: Demerara Sugar Priming Amount: 3.85 oz Creation Date: 5/24/2013 6:14 PM Notes: Add 1oz thinly sliced Ginger into primary at pitching. Primary fermentation - 14 days Add 1oz thinly sliced Ginger when racking into secondary. Secondary fermentation - 14 days Bottle carbonate for 2weeks. OG 1.060 FG 1.010 ABV 6.56%
Summer Citra Kölsch Partial Mash	Kölsch	5.5 Gallons	1.048	1.012	4.76	22.58	3.75 °L	12.8K	6
Author: LarryBrewer Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: Dextrose Priming Amount: 3oz Creation Date: 4/5/2013 8:17 PM Notes: Partial mash version of All Grain recipe by Larry. The mango aroma and flavor from the citra hops should be a really interesting match for the honey and smokey notes the Kölsch yeast imparts. This is a good beer. Great with Pizza or a Hamburger on a hot day. Grandma liked it!!! :)
Kiwanda Cream Ale	Cream Ale	6 Gallons	1.048	1.008	5.21	17.09	3.08 °L	12.8K	20
Author: JB's Brewery Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.03 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: Keg Priming Amount: 10 psi @ 34* Creation Date: 3/4/2015 8:01 PM Notes: Used Safale - 05 yeast Add hops at knock out and whirlpool for 30 min.
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