Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Waasmunster Wit	Witbier	5.5 Gallons	1.056	1.013	5.56	15.71	3.96 °L	3.5K	2
Author: Shiny Head Brewer Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: CANE SUGAR Priming Amount: 115g Creation Date: 5/1/2013 1:10 AM Notes: START FERMENTATION @ 68f SLOWLY RAISING TO 72f BY LAST THIRD OF FERMENTATION 2.4 VOL CARBONATION Took Bronze at the 2013 20th Annual Dominion Cup Pro-Am in a field of 24. http://dominioncup.jrhb.org/DomCupWinners2013.php
Imperial STOUT	Imperial Stout	30 Litres	1.075	1.011	8.37	35.15	36.79 °L	3.5K	0
Author: Gustavo Cuesta Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.064 Efficiency: 72 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/18/2016 12:33 PM Notes: Ajustar pilsen para chegar na Imperial Stout
Saison With Fruit	Saison	46 Gallons	1.059	1.007	6.73	13.45	4.14 °L	3.5K	0
Author: Whistle Punk Boil Size: 50 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 72 Mash Thickness: 1.15 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/29/2017 4:44 AM Notes: Add fruit puree as fermentation slows and condition for two weeks.
Maen Med Ljåen (Juleøl)	Brown Porter	25 Litres	1.052	1.013	5.05	31.51	28.85 °L	3.5K	0
Author: Øksnavadsporten Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/22/2016 9:53 PM Notes: Gjæringstemperatur og -tid: 18-22 gr i 14 dager. 10-14 dager karbonering i flaske.
(2017-03-23) EZ Action Lager (NHC FINALS)	American Lager	12 Gallons	11.861	2.555	4.96	19.07	3.06 °L	3.5K	4
Author: Brady Smith Boil Size: 14.25 Gallons Boil Time: 75 Boil Gravity: 10.1 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/23/2017 2:52 PM Notes: 2 yeast packs in a 1.25L 24 hr starter for EACH fermenter. Accolades: *2nd out of 30 American Lagers in the 2016 Indiana Brewers Cup (Score 42) *1st in the 2017 NHC First Round (Score 42 from 1 Master) *Silver in the 2017 NHC Final Round (Score 44 from 2 Masters) The key to making this great is getting the FG to 1.008. The NHC Final batch finished at 1.008 and was noticeably better with more "pop" than my 1st Round batch (FG 1.010). A 60 minute+ rest at 146 or so is key, in my opinion. Hybrid of Coors Banquet & Budweiser. Both beers use approx 70:30 barley:adjunct Coors: 70% 2-Row and 30% Corn Bud: 70% 6-Row and 30% Rice This beer uses approx 90:10 6-Row:Corn. Decreasing the adjunct keeps the beer w/i style guidelines but it still actually tastes like beer. Most of my macro-hating beer snob friends like this beer, FWIW. The batch brewed for NHC 1st Round in early Jan-17 was a 6 gallon batch and used WLP 840. This batch split between WLP840 and WLP850. Submitted bottles of WLP 840 to NHC Finals. 850 made a Heineken-like lager... a perfectly decent beer but the 840-half was more to-style. WY2007 also works well for this beer, and WY2035 is great but only has seasonal availability.
NB Schwartzbier Smoked Partial	Schwarzbier	5.5 Gallons	1.055	1.014	5.45	34.85	27.41 °L	3.5K	0
Author: cianclarke Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 35 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: 1/21/2014 12:07 AM Notes: Attempt to clone in extract brew Jacks Abby Smoke & Dagger. Black beer from NB: http://www.northernbrewer.com/documentation/beerkits/Schwarzbier.pdf Smoked partial mash ingredients from NB (in an ale) - has good partial mash instructions: http://www.northernbrewer.com/documentation/beerkits/PM-SmokedAmber.pdf Smoked Malt purchase link: http://www.northernbrewer.com/shop/brewing/brewing-ingredients/maillard-malts-malted-grain/base-malts/weyermann-smoked-malt.html Smoked malt advice forum thread: http://www.homebrewtalk.com/f39/peat-smoked-malt-vs-rauch-malt-108039/ Dagger Clone: http://www.craftedpours.com/homebrew-recipe/jacks-abby-smoke-dagger-clone-homebrew-recipe Mostly Extract recipe that Validating this: http://byo.com/stories/item/1296-rauchbier-style-profile Started at 1.060
Blanche De Bruges Clone	Witbier	5 Gallons	1.05	1.014	4.71	20.09	4.22 °L	3.5K	0
Author: Ninja Bunny 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: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2015 2:40 AM Notes: Bottle with 1/2 cup clover or orange blossom honey mixed with 3/8 cup of corn sugar boiled in 2 cups of water
Dry Irish Stout	Irish Stout	21 Litres	1.047	1.012	4.56	23.96	37.71 °L	3.5K	2
Author: buzzharvey22 Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/30/2015 9:54 AM Notes:
Firestone Walker Parabola Imperial Stout -Dustin Kral Head Brewer	Russian Imperial Stout	5.5 Gallons	1.129	1.036	14.32	64.13	50 °L	3.5K	0
Author: Boozy Mcboozerson Boil Size: 10.5 Gallons Boil Time: 120 Boil Gravity: 1.068 Efficiency: 57 Mash Thickness: 1.2 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: 6/20/2019 6:29 PM Notes: https://www.homebrewtalk.com/forum/threads/firestone-walker-parabola.268482/ I got this recipe from the link above, someone was corresponding with Firestone Walker trying to get info on brewing Parabola and he got sent a scaled down homebrew recipe from the head brewer. If you want to make this cheaper he originally suggested a 2 row base, but their website says Maris Otter is the base malt. Also I upped the Munich a bit to make sure it had a strong malt backbone. Lastly I got the ratios as close as I could before adding the DME. You should add as much DME as you need to hit your gravity Heres the brewers instructions: Mash Program Mash in at 145F / 63C Soak at 145F for 45 minutes Ramp to 152F/ 66C Soak at 152F for 20 minutes (add oats) Ramp to 158F / 70C Soak for 10 minutes Vorlauf / recirculate wort till clear Slowly collect wort Boil Program Boil for 120 minutes Add liquid malt extract / dry malt extract with 15-20 minutes remaining in boil to reach gravity (we use approximately 1 gallon of golden light liquid malt extract for every 7 gallons of wort collected to achieve gravity .heavy indeed) Cellaring Cool wort to 17C and pitch yeast Allow 7-10 days of primary fermentation Remove from yeast and allow 4-5 days secondary and then begin to cool to whatever temp you will store your barrel at (this way you avoid expansion and popping a bung or contraction and pulling in air) Store for 3-12 months In order to truly make Parabola, you will need to get your hands on a bourbon barrel or at least a good wood barrel with the addition of a bit of bourbon. (heaven hill, Old Fitzgerald, Knob creek etc). You will want to age this cold or cool for a minimum of 3 all the way up to 12 months. Fill the barrel after primary and secondary transferring as little yeast as possible. Purge your barrel well with Co2 prior to transfer as you do not want to accelerate oxidation during aging. Below are some specs to shoot for and percentages to use. Good luck!
Surly Furious Clone	American IPA	6 Gallons	1.054	1.014	5.28	113.98	17.2 °L	3.5K	0
Author: cstrandb@msn.com Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 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: 1/29/2017 5:53 PM Notes:
Ghost Rider IPA	American IPA	23.5 Litres	1.064	1.018	6.03	63.54	6.76 °L	3.5K	2
Author: Marcus W Boil Size: 16 Litres Boil Time: 60 Boil Gravity: 1.094 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2014 4:07 AM Notes:
Tap35's Golden Ale	British Golden Ale	45 Litres	1.054	1.013	5.28	56.33	6.2 °L	3.5K	0
Author: scknszgn Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/20/2017 12:40 PM Notes:
Call Me Grainy (Brewie)	Weissbier	20 Litres	1.067	1.01	7.52	24.21	6.57 °L	3.5K	2
Author: Cookie Cheong Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.067 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/22/2017 12:53 AM Notes: This is a guess based on publicly available information and may not be correct. The "Call Me Grainy" Brewie Pad is available from www.brewie.org
Chocolate Orange Hefeweizen	Weizen/Weissbier	5 Gallons	1.053	1.01	5.62	9.47	9 °L	3.5K	4
Author: Christopher S. Witzel Boil Size: 3 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: 9/2/2011 3:13 AM Notes:
Imperial Brown Ale (50L)	British Brown Ale	51 Litres	1.074	1.017	7.51	38.24	17.33 °L	3.5K	1
Author: Brew by Andre Boil Size: 56 Litres Boil Time: 60 Boil Gravity: 1.068 Efficiency: 74 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/11/2016 8:50 AM Notes: Highly enjoyable. Based on Nøgne Ø's imperial Brown Ale
Blackberry Sour	Fruit Beer	15 Litres	1.064	1.02	5.89	28.47	5.09 °L	3.5K	1
Author: Popenator Boil Size: 19 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: sucrose Priming Amount: 86.3 g Creation Date: 2/28/2017 3:11 AM Notes:
Smoked Pepper IPA	Specialty Smoked Beer	5.5 Gallons	1.052	1.012	5.23	72.45	16.09 °L	3.5K	0
Author: Brewmasterbigz Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/9/2015 8:50 PM Notes: Toast 1# 2row 30 min @ 350F. Boil and freeze peppers prior to use. Dry spice secondary with peppers in mesh bag till spicy. Toast oak chips 350F 30 min
Ginger Elderberry Mead	Other Fruit Melomel	5.5 Gallons	1.094	1	12.4	0	28.32 °L	3.5K	0
Author: Buzz Cultist Boil Size: 2.5 Gallons Boil Time: 15 Boil Gravity: 1.208 Efficiency: 100 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 68 ° F Priming Method: Corn sugar Priming Amount: 3/4 cup Creation Date: 2/17/2014 11:16 PM Notes: This very dry mead ( a variation of "barkshack ginger mead") was a challenge to input I expect the F.G. To come in at around .992 using dry champagne yeast which I could not find in the recipe maker. Made a change to the Lovibond of buckwheat honey that was listed as mine was around a 35. Grated Ginger and add everything but yeast, lemongrass and fruit to 1 1/2 gal. Water and boil for 15 min. Remove from heat and remove as much grated ginger as possible Add fruit steep for 15 min. Pour into fermentor with 3 1/2 gal. Cool water and lower temp to 70-78 pitch yeast and open ferment for 7 days or until you reach a gravity of 1.020 which ever is first Rack leaving fruit residue (if any I used juice) by straining, air lock and mature for 1 - 1 1/2 months Add a Strong lemongrass tea at bottling Age for at least 1 year with a tasting after 6 months to test mellowing.
Pica Saison	Saison	32 Gallons	1.057	1.007	6.51	21.39	5.16 °L	3.5K	1
Author: Boil Size: 18 Gallons Boil Time: 15 Boil Gravity: 1.101 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/25/2018 8:19 PM Notes: The fermentation began at 72 degrees, and rose up. At maximum it hit 85 degrees.
FULL NELSON HAZY DIPA 23L	Specialty IPA: New England IPA	23 Litres	17.134	3.604	7.75	37.57	6.29 °L	3.5K	1
Author: Black Hops Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 17.1 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 2.07 bar Creation Date: 4/29/2020 2:47 PM Notes:
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