Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Hoppy Pils	German Pilsner (Pils)	5 Gallons	1.052	1.015	4.92	50.55	4.24 °L	13.9K	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%
Pineapple Hefeweizen	Weizen/Weissbier	5.5 Gallons	1.054	1.013	5.28	15.37	6.68 °L	13.8K	3
Author: Meadhawg Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: 8 oz Creation Date: 7/19/2013 8:00 PM Notes: Add pureed/crushed pineapple to last 5 minutes of boil. Do NOT strain wort into carboy. Primary fermentation 10-14 days. Add pineapple juice to taste when racking to Secondary. Transfer some of the yeastcake from Primary to Secondary. Secondary fermentation 8-10 days. OG 1.054 FG 1.010 ABV 5.78% OG 1.052 FG ABV
Diamond Chocolate Coffee Porter	Robust Porter	5 Gallons	1.075	1.019	7.43	80.54	36.04 °L	13.8K	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.
Shepherd Neame Spitfire Clone	Strong Bitter	22 Litres	1.055	1.011	5.75	34.89	10.64 °L	13.8K	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:
GOAT HAZY IPA 23L	Specialty IPA: New England IPA	23 Litres	14.441	2.94	6.2	23.07	5.7 °L	13.8K	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
Deschutes Mirror Pond Pale Ale Clone	American Pale Ale	5.25 Gallons	1.057	1.018	5.08	57.71	6.58 °L	13.8K	4
Author: Fishingeek Boil Size: 8.25 Gallons Boil Time: 90 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: DME Priming Amount: Calculate Creation Date: 6/29/2015 8:30 PM Notes: http://www.deschutesbrewery.com/recipe/mirror-pond-pale-ale-clone Should lean toward dry, quaffable. Simple grist bill. Don't over complicate the grist bill. Pitch yeast at 64F and ferment at 66F. Secondary when yeast have completed 85% attenuation. Add dry hops, continue secondary until attenuated, about 4-5 days in secondary total. Keg condition 1 week. If bottling, condition 2-3 weeks.
Dogfish Head 90 Minute Clone	American IPA	6 Gallons	1.079	1.018	7.98	0	7.34 °L	13.7K	8
Author: Ozarks Mountain Brewery Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.059 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/4/2014 6:55 PM Notes: Dry hop: 2oz Amarillo 2oz Simcoe I like to split the additions in half over the 2 weeks *Amber malt: Use Thomas Fawcett Amber Malt, don't just use any old amber malt. If you can't find Thomas Fawcett Amber, look harder. This is the exact malt DFH uses, and it's a distinctive flavor. It's available at quite a few online retailers if your LHBS doesn't carry it. **Hopping: Mix all 5oz of hops together, how often you add them is up to you. Some people add a couple pellets every minute, others fill up 30 dixie cups, and add one cup per 3 minutes. Personally I do 10 additions, 0.5oz every 10 minutes, and it turns out excellent. That's about it, it's actually a fairly easy beer to brew other than the continuous hoping. If you can't find WLP007, use WYeast 1098 - Dry Whitbread, or Safale S04. Definitely use WLP007 if it's available, the yeast character is dead on. I just had a slightly tweaked version take 1st place for IIPAs in a competition.
No Corn Syrup June 19	International Pale Lager	5.5 Gallons	1.056	1.014	5.52	16.82	5.21 °L	13.7K	2
Author: Boil Size: 7 Gallons Boil Time: 30 Boil Gravity: 1.044 Efficiency: 67 Mash Thickness: 1.25 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: 1/21/2019 10:23 PM Notes:
Honey Brown Ale (sleeman Clone)	American Amber Ale	5.5 Gallons	1.054	1.009	5.88	42.58	8.78 °L	13.7K	10
Author: Tophoo Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/5/2017 8:00 PM Notes:
Wake N Bake - Double Espresso Imperial Oatmeal Stout	American Stout	5.3 Gallons	1.076	1.021	7.61	67.28	39.37 °L	13.7K	9
Author: Jimbo64 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Add in last 5 of boil Priming Amount: 32 oz Creation Date: 9/17/2012 6:34 PM Notes: Boiled 7 gal down to 5. 90 min mash gave me 72% efficiency. Recipe was supposed to have lb of chocolate malt, but couldnt find the lb I have somewhere! Compensated with more black. Taste Notes: delicious! Roasty, and crisper than intended without the chocolate, but good. Coffee comes through with the black malt. Breakfast in a bottle ;-) http://jimsbrews.blogspot.com/ Cheers, Jim
Cream Of Three Crops	Cream Ale	5.5 Gallons	1.044	1.012	4.15	13.37	2.56 °L	13.7K	3
Author: pjcoleman Boil Size: 4.5 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: Dextrose Priming Amount: 4.8 oz / 136 grams Creation Date: 5/28/2012 4:18 PM Notes: THIS IS AN EXPERIMENT & HAVE NOT BREWED YET. COMMENTS WELCOME MASH 1.5 quarts per pound of grain (8.50 lbs grain x 1.5 = 3 gallons+3 cups of mash water) normal calculation is to take desired mash temp, add the grain weight, add 5 degrees. 152 +8.50 +5 =165.5 degree strike temp BOIL • Consider adding ABV booster • Crystal Hop substitutions: Hallertauer or Liberty DUNK SPARGE Heat 1.5 gallons of water to 170 F. Remove bag, squeeze, place in bucket, dump 170F water on it, let sit 10-20 minutes and pour that back into your boil kettle. If you have some left over you can add that to the boil to reduce boil off volume. PRIMARY • 14 Days at 68 Degrees SECONDARY Secondary w/ Gelatin Finings • boil 2/3 cup water to sterilize • wait until temp reaches 150° • stir in 1 tsp gelatin until dissolved • let sit for 10-15 mins to "bloom" • do not let it cool below 120° • dump in secondary • rack beer into secondary on top of gelatin • let sit 24 hours at 68° • drop temp to as close to 40° as possible for 2-3 days • transfer to bucket and bottle • BOTTLE & CARBONATE • 2 weeks TOTAL TIME • 5 weeks
American Pale Ale	American Pale Ale	5 Gallons	1.055	1.015	5.18	37.79	7.91 °L	13.7K	15
Author: Josefio Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/22/2012 6:48 AM Notes:
Hobgoblin Clone	Strong Bitter	5 Gallons	1.056	1.014	5.58	35.65	17.65 °L	13.6K	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
Tripel Karmeliet Original 17th Century Recipe	Belgian Tripel	6 Gallons	1.09	1.022	9.02	35.41	4.54 °L	13.6K	1
Author: Boozy Mcboozerson Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.068 Efficiency: 81 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: 7/24/2019 9:43 PM Notes: Taken from the website Lost Beers: http://lostbeers.com/the-original-17th-century-tripel-karmeliet-g/ Oat malt can be substituted for spelt, as written in the original manuscript I used the step mash method common with traditional Belgian Tripels Protein Rest 122 25 minutes Saccharification Rest 147 60 minutes Saccharification Rest. 162 20 minutes Mash-Out 170 15 minutes
IPA 2 Gallon Batch	Double IPA	2 Gallons	1.084	1.014	9.19	60.42	12.61 °L	13.6K	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:
Coconut Porter	American Porter	5.5 Gallons	1.065	1.015	6.54	42.05	35.78 °L	13.5K	5
Author: Trekker23 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 80 Mash Thickness: 1.4 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: 7/16/2016 2:47 AM Notes: After fermentation, preheat oven to 150° F (66° C) and toast coconut until golden brown (about 40 minutes). Turn the coconut every 10 minutes to ensure even toasting. Rack the beer into an airtight vessel (secondary or Cornelius keg) and add the coconut loose when cool. Give the vessel a good shake every day. Bottle after 12 to 14 days.
Negra Modelo Clone	Vienna Lager	6 Gallons	1.054	1.013	5.38	24	13.76 °L	13.5K	2
Author: rmklaw Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/16/2018 8:37 PM Notes: Pitch two vials at 46F. Raise temp after 24 hours to 50-52F. Keep in primary for 14 days. Raise temp. to 62F for three days. Aging for 30 days ramping down from 60F to 39F.
Mexican Vienna (Victoria Clone)	Vienna Lager	45 Gallons	1.044	1.011	4.32	20.94	7.19 °L	13.5K	6
Author: recreation brewery Boil Size: 47.5 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 70 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: 6/11/2012 6:14 AM Notes: 2500 billion yeast cells needed. 74.75 lb's of grain. brewed 08-14-12 pitched at 8pm @ 70*, cooled to 50* in 6 hours. 85-90% fermented in 90 hours, begin of diacetyl rest on 08-18-12 @ 1.015 begin cold crash on 08-24-12 F.G.-1.011 Kegged on 09-11-12
Kiwanda Cream Ale	Cream Ale	6 Gallons	1.048	1.008	5.21	17.09	3.08 °L	13.5K	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.
Jacobsen Golden Naked Christmas Ale - 23L	Belgian Blond Ale	23 Litres	1.074	1.018	7.34	23.25	8.79 °L	13.5K	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:
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