Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Cinco De Mayo Mexican Lager	International Amber Lager	5.5 Gallons	1.061	1.016	6.02	32.74	10.87 °L	985	1
Author: crayfish_dc Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.048 Efficiency: 70 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: 5/3/2018 10:04 PM Notes:
Carolina Cream Ale	Cream Ale	15.3 Gallons	1.052	1.002	6.51	12.07	5.22 °L	985	1
Author: Dan Hartke Boil Size: 16.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 82 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 10.16 psi Creation Date: 1/1/2023 1:44 PM Notes:
Blind Pig	American IPA	5.5 Gallons	1.06	1.014	6.07	143.91	4.98 °L	985	0
Author: Antmaniac Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.11 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: 11/12/2022 11:35 PM Notes: Mill the grains and mash at 156°F (69°C) for 30 minutes (or as long it takes to pass the iodine test). Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 168°F (76°C) water and top up as necessary to get about 6.6 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 75 minutes, following the schedule for the boil hops. After the boil, chill the wort to about 64–66°F (18–19°C). Aerate well, add the yeast nutrient, and pitch plenty of healthy yeast. Ferment at 68°F (20°C) until it reaches final gravity, then give it 2 more days to clear diacetyl. Chill to 42°F (6°C) if possible (if not, proceed at 68°F (20°C), but reduce the oak chips by half). Prepare and sanitize a secondary fermentor and place the oak chips and whole-cone hops in a weighted hop bag. Purge the secondary fermentor with CO2 before racking beer into it and adding the first round of dry hops. If possible (i.e., using a conical), dump the cone after the first 3 days, then add the second round of dry hops. After 3 more days (if possible), dump the hops again. Allow up to 2 weeks to clear diacetyl (see below), then crash, package, and carbonate. BREWER’S NOTES Very important: On the day of the first dry hop, take a gravity reading of the beer and note this in your brew log. This exercise will be particularly helpful as it relates to hop creep. Three days after the second dry hop, take a gravity reading and note it. Do the same the following day. Once you go 2 days in a row where your gravity has not dropped from the secondary fermentation from hop creep, you can proceed with bottling or kegging. Depending on your conditions, you might have to wait up to 2 weeks to clear the diacetyl from hop creep. (For more about hop creep and testing for diacetyl, see Brewing with Hops: Don’t Get Creeped Out and Hunting for Diacetyl.) About those bittering hops: There is a limit to how much alpha acid can be isomerized in beer and also to how much can be perceived. While the calculated IBUs for this recipe might be about 195, a spectrometer reading measured them closer to 80. (The yeast also take up a large portion of isomerized alpha acids, which is why the yeast from an IPA fermentation tastes so bitter.)
The Hunt For Red Oat-tober (Hull And Oats 2.0)	Irish Red Ale	5.5 Gallons	1.063	1.017	6.05	25.45	12.77 °L	985	0
Author: holdincoughfield420 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 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: 7/26/2021 3:48 AM Notes:
Gambrinus IPA	American IPA	5 Gallons	1.058	1.011	6.14	69.75	8.69 °L	985	1
Author: Joey's Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 2/4/2020 5:31 PM Notes: the first taste is very good and have an after taste of citrus that comes out smooth with a note of summer.
G&T Duality Project Chocolate Milk Stout	Sweet Stout	5 Gallons	1.069	1.02	6.39	18.68	39.24 °L	985	0
Author: Colby Sparks Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.101 Efficiency: 70 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: 1/5/2020 2:14 AM Notes:
Wolf Pack American Pale Ale	American Pale Ale	23 Litres	1.067	1.021	6.01	50.57	7.06 °L	985	0
Author: Wolf Pack Brewing Boil Size: 30.5 Litres Boil Time: 90 Boil Gravity: 1.05 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 1.85 bar Creation Date: 10/19/2019 8:56 AM Notes: Paul Wicksteeds Recipe which is based on details that Mike Nielson from Panhead gave him. https://www.youtube.com/watch?v=eiZ9dmgQ-p8 https://www.youtube.com/watch?v=MoNmWwlnIEI - Tony Yates on Electric Brewery System Gladfield American Ale, Toffee and Light Crystal Malts 91% Ale Malt 5% Caramel Malt (10ebc fully crystallized malt) 4% Caramel Malt (50ebc) Mash to achieve 1.056 - 1.012 with WPL001 or WPL810 1.5g/L each Amarillo and Simcoe @ 10 minutes and whirlpool 1g/L Centennial @ 10 minutes and whirlpool Clean Bittering hops (Pacific Jade or Magnum) to take total IBU's to 50 Dry Hops 3g/L Citra and 1g/L Simcoe around 3 days Ferment at 18 degrees Further information is also here: http://www.cellardweller.net/index.php/en/forum/american-ale/541-panhead-super-charger-apa?limitstart=0 Mash In Add 16.37 l of water at 72.7 C 66.7 C 60 min Mash Out Add 8.61 l of water at 94.8 C 75.6 C 10 min Sparge: Fly sparge with 13.98 l water at 75.6 C A cleaner ferment might bring out the hop and malt a bit more. A tip from Kelly Ryan is to try a hybrid yeast - a California common - less esters and pulls out hops more. I thought the bittering hop was a touch harsh which changed the mouthfeel slightly - think Bryan suggests Simone as already in the recipe. Panhead use pacific jade from memory - other option for USA pale ales is magnum (my pref). Just gives a smoother cleaner bitterness as a bittering addition. Simcoe can be a little harsh. Consider longer ferment (at least 2 weeks), plenty of yeast, and a temp raise to 22 for the last few gravity points. Mash at 65C for 60 minutes Mash-Out at 75C Sparge at 75C until preboil volume hits 28L 90 minute boil Ferment 18-20C Alternative Yeast to US-05 - White Labs - California Ale Yeast WLP001 or WLP810 San Francisco Lager Yeast
Vienna Lager	Märzen	11 Gallons	1.057	1.013	5.83	25.29	15.33 °L	985	0
Author: Eugene c23 Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 52 ° F Priming Method: Table Sugar Priming Amount: 10.8 oz Creation Date: 2/16/2019 5:02 AM Notes: Won 1st :) and 2nd http://www.stlbrews.org/competition/2016MicrofestWinners.html Starter Information: Starter - Step 1: Starter Size (L) Gravity (1.xxx) Growth Model and Aeration 2 1.036 UPDATE DME Required: 7.2 oz, 205.4 g Growth Rate: 1.4 Intial Cells Per Extract (B/g): 0.54 Ending Cell Count: 398 billion cells Resulting Pitch Rate: 0.68M cells / mL / °P Starter meets desired pitching rate! Priming Calculator: Units: US - Gallons / F / Ounces Metric - Liters / C / Grams Amount Being Packaged: 11 (Gallons) Volumes of CO2: 2.7 (see table below) Temperature of Beer: 68 (F) (see below *) UPDATE CO2 in Beer: 0.86 volumes Priming Sugar Options: Table Sugar: 10.8 oz. Corn Sugar: 11.9 oz. DME: 15.9 oz. (Use one of the above options) Carbonation Guidelines by Style British Style Ales 1.5 - 2.0 volumes Belgian Ales 1.9 - 2.4 volumes American Ales and Lager 2.2 - 2.7 volumes Fruit Lambic 3.0 - 4.5 volumes Porter, Stout 1.7 - 2.3 volumes European Lagers 2.2 - 2.7 volumes Lambic 2.4 - 2.8 volumes German Wheat Beer 3.3 - 4.5 volumes
Brut White Wheat IPA	Specialty IPA: White IPA	3 Gallons	1.065	1.015	6.48	24.07	5.92 °L	985	4
Author: hagen27 Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 65 Mash Thickness: 1.5 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: 1/21/2019 1:31 PM Notes: The Mashing Process We are using a triple infusion light body mashing process for this Brut IPA. This process is a little more in-depth than just setting your mash between 145-155F for an hour. The steps for this mash: Step One: Protein Rest with a temp of 128F for 15 mins. Step Two: Saccrafication Rest with a temp set at 140F for 45 mins this is when you will add the Amylo 300 Step Four: Mash with a temp set at 148F Step Five: Sparge with a temp at 158F This process will once again allows for all proteins and starches to break down so that the beer can ferment down to a super low .999 or lower final gravity. After the Mash, you will go straight to boil with a simple 45 min whirlpool hop addition of 3 oz of Citra. Ferment at a normal ale fermentation temps between 65-72F using a clean high alcohol tolerant yeast, Schoolhouse Beer and Brewing suggest using White Labs San Diego Super Yeast.
Kjeller 5 - Sommer Saison 25L	Saison	25 Litres	1.065	1.016	6.49	21.03	3.93 °L	985	0
Author: Kjeller 5 Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/2/2018 10:39 AM Notes: WB-06 brukes i gjæringskaret etter 1 uke. Reell FG vil da bli ned mot 1.009
Plain Pancake	American Brown Ale	5.5 Gallons	1.06	1.012	6.38	29.14	20.61 °L	985	0
Author: schtave Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: Dextrose Priming Amount: N/A Creation Date: 5/20/2015 2:57 PM Notes:
Herding Cats	American IPA	5 Gallons	1.064	1.015	6.36	112.39	5.57 °L	985	0
Author: jmac67% Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 60 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: 3/4/2018 3:09 AM Notes:
Soft And Juicy APA	American Pale Ale	6 Gallons	1.054	1.009	5.93	128.42	5.63 °L	985	0
Author: Boil Size: 8.2 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/30/2017 9:26 PM Notes:
Multippel Skleruppel Duppel 20L Speidel	Belgian Dubbel	20 Litres	1.066	1.018	6.25	22.16	15.77 °L	985	0
Author: Sabeltann Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/31/2017 9:09 PM Notes: Sukker - sticky ickyeste type du finn på innvandrerbutikk eller spesialistforretning. 1 vaniljebønne i tørrhumling Frukt? 13g godt rehydrert tørrgjær
Belgian Blonde Ale	Belgian Blond Ale	17 Litres	1.06	1.014	6.08	19.66	4.8 °L	985	0
Author: Kauré Martins Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 65 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/20/2017 5:56 PM Notes:
Vana Hea IPA Katse II	American IPA	60 Litres	1.062	1.014	6.36	46.93	7.44 °L	985	0
Author: Dragobrew Boil Size: 70 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 4.4117 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/31/2017 12:21 PM Notes:
Schwarz	Schwarzbier	20 Litres	1.054	1.009	5.85	26.87	22.67 °L	985	0
Author: FabBrew Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 13 ° C Priming Method: table sugar Priming Amount: N/A Creation Date: 11/4/2016 2:43 PM Notes: Fermentazione: 13° per 2 settimane. Raggiunta la gravità finale passare alla fermentazione secondaria e lagerizza. La lagerizzazione deve essere fatta a 3°, diminuendone 2° al giorno, e mantenuta per 4 settimane.
Double Chocolat Stout	American Stout	5 Gallons	1.06	1.015	5.93	35.39	39.56 °L	985	1
Author: jduche Boil Size: 3.5 Gallons Boil Time: 45 Boil Gravity: 1.086 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/11/2016 1:24 PM Notes:
English IPA	Standard/Ordinary Bitter	50 Litres	1.059	1.014	5.99	39.15	17.83 °L	985	0
Author: denyssarri Boil Size: 60 Litres Boil Time: 70 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/21/2016 10:16 PM Notes:
Saison	Saison	11 Litres	1.061	1.014	6.24	32.02	5.69 °L	985	1
Author: Marc ook Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 78 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: 10/10/2015 6:54 PM Notes: This one took first prize 'licht smalbier' in the 1995 national contest.
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