Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Alagash White Clone	Witbier	5.5 Gallons	1.053	1.013	5.21	25.67	4.25 °L	937	0
Author: Andrew C Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 65 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: 6/7/2018 6:08 PM Notes:
Sweetwater 420 Clone	American IPA	5.5 Gallons	1.053	1.013	5.34	51.32	6.35 °L	937	0
Author: pbahls Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 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: 6/20/2022 3:27 PM Notes: Full-imersion Steps: 1.) Bring 7.25 gallons of water to 162 degrees F. 2.) Mash for 1 hour. 3.) Bring to a boil. 4.) Boil for 60 minutes total, following hop schedule. - Once boil starts, add 1oz Cascade - 30 mins into the boil, add 1oz Cascade - 50 mins into the boil, add 1 tbsp Irish moss to ensure clarity in the final product - With 5 mins left in the boil (55 mins in to the boil), add 0.5oz Centennial and 0.33oz Ekuanot (can replace Ekuanot with similar AA hops e.g. Galaxy, El Dorado, Chinook, etc.) 5.) Chill to ~70 degrees F and pitch yeast. 6.) Ferment in primary for at least 2 weeks, then keg. 7.) Carbonate for at least a week then enjoy!
Munjo's Grapefruit Ipa	American IPA	23 Litres	1.048	1.008	5.2	79.38	4.11 °L	937	0
Author: Munjo69 Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: N/A 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: 8/2/2021 8:54 AM Notes:
Dunkel Weissbier	Dunkles Weissbier	25 Litres	1.054	1.013	5.43	9.4	18.53 °L	937	5
Author: Noe Alex Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.05 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: dextrose Priming Amount: 235 g Creation Date: 12/1/2020 5:20 AM Notes:
Awesome Recipe	American Pale Ale	46 Litres	1.053	1.013	5.19	39.24	7.59 °L	937	0
Author: Boil Size: 51 Litres Boil Time: 75 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: N/A 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: 5/17/2020 11:35 PM Notes:
Summer Blood Orange Honey Wheat	Fruit Beer	5 Gallons	1.051	1.012	5.08	23.66	3.68 °L	937	0
Author: Boil Size: 3.5 Gallons Boil Time: 50 Boil Gravity: 1.069 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 5/13/2019 12:36 AM Notes: 1) Sanitize brewing equipment. 2) Heat water to 150-160 max. 3) Steep grains for 20 min. 4) Bring wort to a boil (212) then remove from heat, add 6.6lb LME and stir in until dissolved then return to boil. 5) Add 1.25 oz. Cascade/Saaz bittering hops at start of 50 min boil. 6) Add 1 oz. Liberty hops at 20 min of boil. 7) Add 1 oz. of Saaz hops at 5min of boil with .25 oz. of sweet orange peel, 2oz of honey. 8) Transfer wort into primary fermenter and bring level to 5 gal. 9) Take hydrometer reading and record. 10) Aerate the wort then pitch the yeast once temp is <78 deg. 11) Ferment 1 week or until completed. Transfer wort to secondary and add 1.5 oz. Blood orange concentrate, and .2oz Cascade dry hop. Ferment for 1 week.
Dark Witbier	Witbier	21 Litres	1.047	1.008	5.1	16.76	29.3 °L	937	1
Author: Belouch Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 3 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: 4/21/2019 12:28 PM Notes:
Hoppy Lager	International Pale Lager	6 Gallons	1.05	1.008	5.52	42.34	6.42 °L	937	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:
Mt Hood Pale Ale	Blonde Ale	5.5 Gallons	1.055	1.014	5.41	30.44	4.5 °L	937	0
Author: Gristy Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.05 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: 10/13/2018 1:15 PM Notes:
Copper Creek Ale	American Amber Ale	11 Gallons	1.053	1.013	5.31	34.64	9.05 °L	937	1
Author: Boil Size: 14 Gallons Boil Time: 75 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/25/2018 4:40 PM Notes:
Sour Blonde	Straight (Unblended) Lambic	4 Gallons	1.054	1.012	5.57	32.16	3.78 °L	937	1
Author: MO312 Boil Size: 4 Gallons Boil Time: 75 Boil Gravity: 1.054 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: 1/24/2015 3:06 PM Notes: Recipe Type: All Grain Size: 5 Gallons Beer Style: Sour Blonde Ale Target ABV: 7.5% Target IBUs: 26 Recipe Type: Sour Beer Recipe Overall 4.5/ 5 User Rating 22 total ratings 0 Posted January 23, 2014 by Crafted Pours RECIPE Russian River Brewing Temptation Clone – All Grain Profile: HomeBrew recipe for a sour blonde ale similar to Russian River Brewing Temptation. Requires three levels of fermentation and about 9 months of total aging. Results in a complex blonde ale with refined sour flavors and earthy yeast notes. Ingredients: Malts 12 lbs Pale 2-row Malt 1 lb. Acidulated Malt 12 oz. CaraPils Malt Hops 1/2 oz. Bravo 14%, 60 minutes 1/2 oz Styrian Goldings 4%, 40 minutes 1/2 oz. Styrian Goldings, at flameout Yeast Primary Fermentations – Wyeast 1214 Belgain Abbey Secondary Fermentation – Wyeast 512 Brettanomyces bruxellensis Tertiary Fermentation – Wyeast 5335 Lactobacillus Other: 4 oz small light-toast oak chips soaked in Chardonnay wine for 24 hours. Instructions: Mash all grains for 60 minutes at 155 degrees. Sparge at 170 degrees. 75 minute boil with hop regimen above. Primary ferment at 65-68 degrees for 10 days with Belgian Abbey ale yeast. Rack to a secondary, add Brett yeast and wine-soaked oak chips. Ferment for 10 weeks, then add the Lacto culture and ferment for 4-6 months. Beer will have more sour character with longer aging. Rack to a keg and force carbonate, or if bottling include a small amount of fresh Abbey Ale yeast with priming sugar.
Cream May 2017	Cream Ale	19.2 Gallons	1.049	1.007	5.43	18.4	2.76 °L	937	0
Author: Boil Size: 21.7 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 85 Mash Thickness: 1.5 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: 5/17/2017 2:57 PM Notes:
Birarzu Pilsner	Bohemian Pilsener	25 Litres	1.048	1.008	5.26	35.31	3.2 °L	937	0
Author: Birarzu Brewery Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 3.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/21/2017 6:38 AM Notes:
Smoked Giant Stout	Classic Rauchbier	25 Litres	1.057	1.014	5.66	21.47	17.5 °L	937	0
Author: ivica Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.072 Efficiency: 35 Mash Thickness: 3 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: 4/12/2016 12:19 PM Notes:
Rye Beer	Roggenbier (German Rye Beer)	20 Litres	1.056	1.014	5.55	18.63	16.97 °L	937	0
Author: Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 3 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: 3/1/2016 2:24 PM Notes:
Black Malt Porter 1	Brown Porter	2.25 Gallons	1.054	1.015	5.11	27.23	37.14 °L	937	0
Author: Tollie Mitchell Boil Size: 1.5 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/4/2016 1:43 PM Notes: Ideas for next time: This used 1/2 oz more of black malt than before. S-04 yeast. Add 2 oz of Choc? Use a bit more crystal? So good I might not change a thing.
Buck's Rye Knott	American Wheat or Rye Beer	5.5 Gallons	1.049	1.009	5.2	30.77	5.7 °L	937	0
Author: Closet Brood Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/25/2015 6:51 PM Notes: $18
Bohemian Pilsner	Bohemian Pilsener	20 Litres	1.051	1.012	5.17	34.42	8.82 °L	937	0
Author: Boil Size: 29.4 Litres Boil Time: 90 Boil Gravity: 1.035 Efficiency: 60 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 11 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/10/2015 8:01 PM Notes:
Saison 2	Saison	5 Gallons	1.052	1.011	5.29	34.6	2.86 °L	937	0
Author: Klammer Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/13/2015 2:44 AM Notes:
2015 - 6/2 - Sherlock's Northern English Brown	Northern English Brown	6 Gallons	1.057	1.016	5.44	22.59	20.34 °L	937	0
Author: DrSherlock Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 63 Mash Thickness: 1.5 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: 4/4/2015 3:36 AM Notes: Added 1.75 grs of burton salts; gipsum and papain
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