Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Grapefruit Pulpin V2	American IPA	5.5 Gallons	1.048	1.009	5.1	57.01	7.5 °L	939	1
Author: mwpearce Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: DME Priming Amount: 1.25C Creation Date: 10/25/2016 12:39 AM Notes:
'Merican Pale Ale	American Pale Ale	5 Gallons	1.065	1.015	6.62	18.22	25.36 °L	939	0
Author: Mitch Olsen Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: BrownSugar Priming Amount: 4.8 oz Creation Date: 5/3/2021 7:06 PM Notes:
Coopers Real Ale	American Strong Ale	20 Litres	1.043	1.01	4.36	0	3.43 °L	939	0
Author: Petesguitar1 Boil Size: 2 Litres Boil Time: N/A Boil Gravity: 1.429 Efficiency: 35 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: 11/27/2018 12:01 AM Notes:
Boulevard Lunar Inspired Ale	Dunkles Weissbier	5.8 Gallons	1.048	1.01	5.09	13.64	15.27 °L	939	1
Author: frankR Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.08 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/28/2017 1:05 AM Notes:
Walker Dust	American IPA	5.5 Gallons	1.052	1.013	5.07	68.14	8.8 °L	939	0
Author: Big John Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.095 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/21/2017 2:35 PM Notes:
Blackberry Bramble Saison	Saison	5 Gallons	1.05	1.011	5.14	21.67	6 °L	939	0
Author: Phyl Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.084 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/11/2017 6:47 PM Notes: Pasteurize the blackberries before putting them into secondary. Color comes out purple/red.
Hop To Belgium	Saison	19 Litres	1.051	1.006	5.82	33.14	12.52 °L	939	0
Author: Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.087 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/26/2016 2:08 PM Notes:
Hostivařský Blondýn	Blonde Ale	17.5 Litres	1.048	1.009	5.15	22.76	4.2 °L	939	1
Author: Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/9/2016 11:23 AM Notes:
Dayman Clone	American IPA	10 Gallons	1.085	1.029	7.44	30.38	7.24 °L	939	0
Author: Super Silver Dave Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.213 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/19/2016 9:38 PM Notes:
Frankenbrew	American Amber Ale	5 Gallons	1.05	1.012	4.89	31.16	14.1 °L	939	1
Author: Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.071 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: 6/19/2016 1:51 AM Notes: OG: 1050
The Baron's Bitter	Strong Bitter	4.9 Gallons	1.05	1.015	4.58	34	7.98 °L	939	0
Author: mproust Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.081 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/16/2016 8:16 PM Notes: Taken from John Palmer, "How to Brew" (Lord Crouchback's Special Bitter) FG 1.010 Very tasty
RetroLamp Bitter	Ordinary Bitter	20 Litres	1.045	1.011	4.41	31.42	7.25 °L	939	0
Author: Steve Crawshaw Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/22/2015 9:23 AM Notes:
Starter	No Profile Selected	2 Litres	1.044	1.011	4.31	0	3.98 °L	938	0
Author: GunnarH Boil Size: 2 Litres Boil Time: 15 Boil Gravity: N/A Efficiency: 100 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: 10/4/2012 7:58 PM Notes: My usual starter. Chill and add yeast. If in a hurry ferment for a day or two then add to brew. Or if in less of a hurry, let it finish fermenting. Then place in fridge and let the yeast settle on the bottom. Pour off most of the liquid before shaking and adding the rest to brew. Or for even more yeast, do as above, then add more starter wort and repeat the process.
KBS/Oatmeal Yeti Mix	Oatmeal Stout	6 Gallons	1.093	1.026	8.76	70.24	50 °L	938	0
Author: wvhopdropper Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.093 Efficiency: 40 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 2.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/14/2017 12:39 AM Notes: Oatmeal toasted in oven to golden color 3 days prior to brewing. Leave oats in open air and stir occasionally for proper evaporation of harsh tasting oils. Steep in large loose muslin bag preferably a 5 gallon paint strainer for proper steeping. 4.0oz Sumatra at 10 mins and left in for 10 mins after flameout 4.0oz Belgian bittersweet chocolate at 10mins 4oz cocao nibs 5mins and left in 10 mins post flameout Secondary 4oz cold pressed Kona blend
German Braggot	Braggot	5.5 Gallons	1.104	1.005	12.99	12.35	9.2 °L	938	1
Author: ECVFlipper Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.191 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/17/2017 5:55 PM Notes:
Conor's Stout	Holiday/Winter Special Spiced Beer	3 Gallons	1.051	1.014	4.81	69.62	33.07 °L	938	0
Author: Joe R Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.076 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/4/2015 4:46 PM Notes: - steep grains 25 min @ 151F - Belgian Candy @ 30 min - Brown Sugar, Maltodextrin(or Lactose) @ 15 min - Molasses @ 2 min & steep graham crackers (crushed in a hop bag) for 2 min as well - Primary Ferm for 8 days -Nutmeg, Cardamon, Vanilla Bean in Secondary for 6 days - Drinking notes: super tobacco-y aromatics, smooth with a huge spicy mouthfeel
International Hybrid Pale Ale	American Pale Ale	5.5 Gallons	1.056	1.011	5.98	40.8	7.07 °L	938	0
Author: BrookeTom Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.103 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: Dry malt extract (DME) Priming Amount: 6.5 oz (185g) Creation Date: 9/19/2015 9:08 PM Notes: Primary fermenter - 7 days Secondary fermenter - 14 days I had to make this a hybrid because the place where I live in Europe didn't have all the American supplies that I needed. Therefore, I had to make some changes to my recipe. I wanted to use cascade hops, but had to substitute fuggles instead. I considered hallertauer, but went with the British version instead. Also on the yeast, I wanted white labs California yeast, but all they had were dry packets, so I went with the Safale U.S.-05. I read that others have done it, so I did too. I haven't used dry yeast in 20 years, so I made a yeast starter for the first time that I can remember. I forgot to get dry malt extract (DME), so I made it from liquid. I used 3 cups of water and 1/3 cup of liquid malt extract (LME) for a starter target gravity of 1.040. My research said that it is hard to calculate what the cell density is. Manufacturer say >6B cells/gram. I used 6.5 for the calculator. Boiled for 10 minutes and cooled it in an ice bath. Made the starter 48 hours before I started the main wort boil. Didn't look like much was happening 12 hours after making the starter, but later in the day, it had the right smell and was bubbling nicely. If you brew this using US ingredients, use Carapils and Crystal 40L for the steeping grains; Cascade in place of fuggles (they are close enough to keep the timing the same); but the yeast can stay the same, since it is a U.S. Yeast. Extract was Polish product. I don't think it would make a difference. A starter is absolutely necessary to get the pitch rate higher, particularly with a dry yeast. Use the calculator on brewersfriend.com to determine how many cells and how big a starter you need. Mine was 3 cups, which met my requirement, but only just. First time I've used a hop bag, too. I have heard two,things about hop bags: agitate often to get flow through the bag and don't squeeze it afterward because you can squeeze out some off favors into your wort. The hop bags worked great. Much easier cleanup than trying to strain out the pellet mess. Most of the hops stayed in the bags. Only had to dump my nylon strainer 3 times during wort transfer. Just remember to stir often when using the bags. For conversion, 28g of hops equals 1 ounce. So 33g is about 1.2 ounces. I wanted to use plugs or full flower, but again, not available. Typically, I don't use pellets because it is harder to strain afterwards, which is why I went with the hops bags this time. Based on how easy the pour was into the carboy and the clean up afterward, I will be using hop bags everytime I use pellet hops. It was much easier than in the past, when my strainer would get clogged 20+ times while pouring. The wort was darker than the calculator said it would be, but the IG was almost right on. It was closer in color to what I would expect of an APA, but the model is showing a much lighter expected color. Attached photos show the boil and the carboy about one hour after pitching. 24 hours after pitching, the krausen was about 2 inches and dark green on the top, probably from dry hopping with the pellets. A note on dry hopping. Next time, I will wait until the krausen begins to fade, then add the dry hops, probably in bags. See this post for more on how to dry hop correctly: http://www.brewersfriend.com/2009/07/25/dry-hopping-beer/. Hop bag, sanitized marbles, string and tape. Might even be best in the secondary. Remove just before bottling. Left in primary for 7-days, at 70 degrees. Transferred to secondary. Gravity was 1.016 for alcohol of 5.2 percent. Strong bitterness, very hoppy aroma. Classic pale ale! Leave in secondary another 2 weeks, then prime as indicated and bottle. Primary cleanup: the yeast cake trub will be full of bloated hop pellet mess (unless you bag the dry hopping pellets). You will have to use a strainer when dumping out the left over yeast cake to prevent clogging your drain. I recommend using plugs for dry hopping because the clean up is easier. Also, don't store or reuse this yeast because it is full of hops. Of course, you can use some bags, but I don't know what kind of flow you will get through the dry hopping bags.
Session IPA II	Extra Special/Strong Bitter (ESB)	5.35 Gallons	1.051	1.01	5.39	44.29	10.22 °L	938	1
Author: BohicaSD Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.109 Efficiency: 35 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: 4/20/2015 1:04 AM Notes:
Hoppy Lager	International Pale Lager	6 Gallons	1.05	1.008	5.52	42.34	6.42 °L	938	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.1 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: 4/9/2019 12:43 AM Notes:
Blue Moon AUG	Belgian Pale Ale	2.5 Gallons	1.053	1.01	5.67	15.98	4.63 °L	938	0
Author: Jackduck Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/27/2015 5:52 PM Notes: Blue Moon like Wit-beer.
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