Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
2016 Russian Imperial Stout	Imperial Stout	5.5 Gallons	1.111	1.029	12.14	72.37	46.97 °L	3.7K	0
Author: WildHighlander Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.094 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.5 Primary Temp: 68 ° F Priming Method: Keg Priming Amount: N/A Creation Date: 12/10/2015 4:30 PM Notes: Step by Step One week before brew day, get a WLP007 yeast starter going. When starter activity slows, decant the spent wort and add fresh wort.On brew day, crush the grains and place in two steeping bags. Steep the bags at 155 °F (68 °C) in 16 quarts (15 L) of water for 20 minutes. Rinse the grains with 2 quarts (2 L) of 170 °F (77 °C) hot water. Add dried malt extract (DME) and table sugar. Boil for 60 minutes, adding the hops at the specified times. Chill the wort to 70 °F (21 °C) and add water to achieve 5 gallons (19 L) of wort. Aerate the wort and add WLP007 starter (decanting the spent wort first). When fermentation slows, take a gravity reading and add WLP099 starter (if needed) to achieve a final specific gravity of 1.035. Keg or bottle carbonate, aiming for a carbonation level of 2.0–2.2 volumes of CO2. Once carbonated, condition at cellar temperature for several months. Flavor should peak at about one year and remain there for at least another year. Tips for Success: Pitching plenty of healthy yeast is paramount for a high gravity brew. When in doubt, pitch more. Be patient with the fermentation and conditioning process. Beer doesn't have a schedule. For bottle carbonation, pitch fresh yeast at bottling time if the WLP099 wasn't needed during the brew day. Give the bottles adequate time to carbonate. This beer needs to age, anyway. You'll thank me later for saving it until its peak. If you would like, try aging this beer in a bourbon barrel. How long to barrel condition is a matter of individual taste. Our club likes a full bourbon flavor, so we age the beer for several months. We don't worry about temperature. The barrel's alive, and varying temperatures allow the wood to expand and contract, imparting those wonderful oak and bourbon flavors.
Fresh POR Ale	Munich Helles	10 Litres	1.043	1.011	4.24	28.77	4.04 °L	3.7K	0
Author: Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.014 Efficiency: 100 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: 3/25/2020 6:27 AM Notes:
Aussie Blond IPA	American IPA	5.5 Gallons	1.065	1.021	6.09	80.34	6.87 °L	3.7K	1
Author: Jimbo64 Boil Size: 6.5 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: 8/13/2012 4:39 PM Notes: Dry hopped with Australian Topaz hops for pear/lychee fruit nose and flavor. Munich Malt for flavor. I make my IPA's on the low end of the ABV scale at 6% because I drink the hell out of them and dont want to be permamanently shitfaced. o.O You could add 2 lbs more malt to push this over 7%. 1/2 whirlfloc. 2 tsp gypsum. Double batch sparge. 17 quarts at 164 water = 153 mash temp. Sparge 3.6 gal total, at 175, split 1.8 gal twice. http://jimsbrews.blogspot.com/
Key Lime I P A	Fruit Lambic	16 Gallons	1.048	1.007	5.32	49.64	3.57 °L	3.7K	0
Author: Perrylodgic Boil Size: 17.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 74 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: 4/30/2015 12:14 AM Notes:
Clementine Wheat	American Wheat or Rye Beer	5 Gallons	1.057	1.014	5.65	55.35	4.34 °L	3.7K	0
Author: JustinB_DC Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 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: 7/8/2012 1:03 AM Notes:
Haze Craze NEIPA - 5.5Gal	American IPA	5.5 Gallons	1.061	1.011	6.59	51.4	4.95 °L	3.7K	4
Author: RockyMtnGT Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.25 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: 7/5/2017 5:56 PM Notes:
Imperial Irish Stout	Foreign Extra Stout	5.5 Gallons	1.086	1.021	8.52	54.4	62.4 °L	3.7K	1
Author: Gil Wagi Boil Size: 8.5 Gallons Boil Time: 90 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: 11/23/2012 1:58 PM Notes:
14 Peat Smoked Lager - Partial Mashing	Specialty Smoked Beer	23 Litres	14.295	2.529	6.33	44.45	4.99 °L	3.7K	0
Author: irysek Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 11.8 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Plato Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/31/2015 12:00 PM Notes: Partial mashing in a pot - 1kg of strong peat malt using a net bag. After that adding luquid malt extracts and boiling with hoppes. Fermantation 4 weeks (5-10 grade Celsius).
CRANBERRY SAUCE IPA	American IPA	5.5 Gallons	1.062	1.012	6.62	57.71	6.2 °L	3.7K	1
Author: Genus Brewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.114 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: 9/13/2015 12:17 AM Notes: HONEY IS OPTIONAL. THE CRANBERRY SAUCE SHOULD BE ENOUGH TO PROVIDE ADDITIONAL SUGARS. CRANBERRY JUICE CONCENTRATE CAN BE ADDED TO SECONDARY TO BOOST FLAVOR
Cascade Mountains West Coast Imperial IPA	Imperial IPA	5.5 Gallons	1.093	1.026	8.78	90.04	5.91 °L	3.7K	1
Author: Ozarks Mountain Brewery Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/8/2014 9:51 PM Notes:
EXTRACT RED IPA	Specialty IPA: Red IPA	5.5 Gallons	1.065	1.012	6.96	81.57	15.47 °L	3.7K	3
Author: ipanchor Boil Size: 7.2 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/17/2017 5:42 PM Notes:
White House Honey Porter	Brown Porter	5.5 Gallons	1.055	1.013	5.45	30.26	23.65 °L	3.7K	1
Author: rgrosholz Boil Size: 7.5 Gallons Boil Time: 90 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: CO2 Priming Amount: 8 lbs Creation Date: 9/9/2012 11:03 PM Notes: Add roasted grains at mash out Add honey last 5 minutes of boil
Smoked Rye PA	Specialty Smoked Beer	19 Litres	1.057	1.011	5.95	65.19	8.09 °L	3.7K	0
Author: Brewstore Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 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: 3/29/2015 8:21 AM Notes:
Top Knot	Blonde Ale	5.5 Gallons	1.047	1.013	4.47	14.29	3.59 °L	3.7K	0
Author: Flitch E. Doomer 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: Priming Sugar Priming Amount: 5 oz. Creation Date: 3/1/2012 8:12 PM Notes: Shooting for a Ale with a Stella like hop flavor. C&B BRIESS PILSEN LIGHT $11.69 C&B MUTTONS EXTRA LIGHT $11.69 SAFALE US-05 11.5G $3.58 BRIESS CARAPILS MALT $1.79 LD Carlson Isinglass $0.89 EST COST $8 PER GAL. BREW DATE 3-3-12 DAY AFTER HEAVY RAINS 20 min. steep of grain. started yeast with 8 fl. oz. of brew. Volume was 5.5 Gal and O.G. was just shy of 1.050 final was 1.012. 3-23-12 great taste. Needs one week more carbonation. Bottle date 3-18-12 Good natural carbonation on 3-29-12
British Honey Ale	British Strong Ale	5 Gallons	1.065	1.015	6.54	30.9	6.49 °L	3.7K	0
Author: parker-hatchett Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.5 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: 6/8/2014 8:55 PM Notes: BATCH 79, Brewed 6/8/14 173 perfect on mash charge temp. Yielded 154 in mash tun. Mashed 2 hrs. Mash & sparge volumes: adj. sparge vol. down - yielded 6.75 gals. Perfect 5.0 gals in Primary Honey added after boil, OG = 1.061
Suröl Rabarber	Berliner Weisse	4 Litres	1.046	1.008	5.07	0	15.47 °L	3.7K	1
Author: Brygga Tillsammans Boil Size: 4.5 Litres Boil Time: 15 Boil Gravity: 1.041 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/5/2018 1:06 PM Notes: Börja 24-48 h innan själva bryggningen. Ta fram den krossade malten, kastrull, bakterieröret, termometer och spraymalten. Du behöver inte sterilisera något inför det här steget. Börja med att värma upp 1,7 l vatten i kastrullen till 70 grader. Häll i den krossade malten och stäng av plattan. Lägg på locket och låt kastrullen stå i ca. 15 min. Sila bort den krossade malten med hjälp av en kökssil mellan två kastruller eller byttor. Gör silprocessen några gånger tills du har en ren vätska utan krossade maltrester i. Fyll på med kallvatten. Du ska ha totalt ca. 4,5 liter vätska i kastrullen. Häll i spraymalten i kastrullen och vispa tills alla klumpar har löst sig. Sätt på locket på kastrullen och vrid max på spisen och vänta tills vörten börjar koka. Stäng av plattan. Kyl ned vörten i en vask fylld med kallvatten och is/kylklampar. Vörten ska ned till 40 grader. När vörten har nått önskad temperatur skakar du bakterieröret ordentligt och häller i hela innehållet i kastrullen. Slå om en handduk om kastrullen så du isolerar värmen i kastrullen. Kastrullen ska helst hålla en temperatur mellan 20-40 grader. Förslagsvis så ställer man in kastrullen i ugnen med endast ugnslampan på. Eller så hittar man något annat lite extra varmt ställe där kastrullen får stå. Nu härjar bakterierna fritt i din kastrull som har stått och surat mellan 24-48 h. Alla bakterier måste dödas genom att koka upp vörten återigen till 100 grader. På så sätt kan bakterierna inte kontaminera resten av din utrustning och du kan fortsätta att använda den till andra bryggningar. Sätt spisplattan på max och låt vörten koka upp. När allt kokar häller du i humlen. Häll försiktigt, det finns risk att det kokar över om kastrullen är liten. Sänk värmen och låt småputtra i 15 minuter. Nu ska allt kylas ner till 21 grader. När vätskan kommit ner till 21 grader är det dags att hälla i vörten i jäskärlet. Använd din tratt och sil så att du får ner en ren vört i jäskärlet. Häll i hälften av jästen ner i jäskärlet. Sterilisera dina händer och skölj dem i kallt vatten. Använder du VWP rekommenderar vi att använda diskhandskar. Sätt en hand för öppningen på jäskärlet och skaka kärlet ordentligt i någon minut. Detta för att luft ska blandas in i vörten och reagera med jästen. Fyll på med vatten i jäsröret till max-nivån. Sätt fast jäsröret i silikonproppen. Tryck försiktigt silikonproppen tillsammans med jäsröret ned i jäskärlet. Ställ jäskärlet på något mörkt ställe (17-25 grader) i ca. 14 dagar. Det gör inget om du råkar gå över några dagar. Inom första dygnen kommer det sätta igång och bubbla i jäsröret. Det kan vara tätt mellan bubblorna och det kan ta lång tid mellan bubblorna. Det viktiga är ATT det bubblar, det betyder att jäsprocessen är igång. Efter ca. 7 dagar i jäskärlet tycker vi det är lämpligt att smaksätta ölet med bär och frukt. Vi rekommenderar att smaksätta med hallon och mango. Generellt kan man säga att det är bra att smaksätta med runt 100-200 gr. bär/frukt per liter. Använd tex. frysta bär från livsmedelsbutikerna. Se till att all frukt som blandas ned i vörten är i puréform och att den har kokat innan så den inte innehåller onödiga bakterier. Använd med fördel en desinfecerad tratt när du häller ned frukt/bär-purén i din vört. Låt kärlet stå ytterligare 7 dagar. Vänta 7 dagar till och flaska.
Hazel - Nut Brown Ale (2-2-14)	Northern English Brown	5 Gallons	1.068	1.019	6.4	25.7	30.72 °L	3.7K	1
Author: k_mcroberts@hotmail.com Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/8/2014 9:55 PM Notes:
Lemondrop Pilsner	American Light Lager	5 Gallons	1.051	1.013	5.05	30.84	5.16 °L	3.7K	3
Author: LJ Wylie Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 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: 5/28/2019 1:44 PM Notes:
Nut Brown Honey Bear Beer	Southern English Brown	6 Gallons	1.045	1.007	4.88	17.17	14.74 °L	3.6K	11
Author: Bearly Brewers Boil Size: 7 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: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/13/2014 4:38 AM Notes:
El Guapo Negro	Czech Dark Lager	6.25 Gallons	1.055	1.015	5.33	33.72	39.41 °L	3.6K	0
Author: Pualei Boil Size: 7.25 Gallons Boil Time: 90 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.42 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/11/2016 5:15 PM Notes: Did a 1.5L starter Will pitch the starter and an additional pack of yeast. Lagered for 5 weeks at 34F Finished at 1.021= 4.5%, don't think I pitched enough yeast. Kegged on 5/2/2016 with 30psi, shook for a couple minutes and let it sit. Will shake every day at 30 psi for 4 days then see. Tastes really good! easy drinking. chococlatey and roasty with a clean finish. Next time i brew this i will use less dark malts..
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