Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Birra Moretti La Rossa Clone	Doppelbock	5.25 Gallons	1.086	1.027	7.77	15.73	11.46 °L	11.2K	2
Author: Houses 3 Brewing Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.113 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Light DME Priming Amount: 1.25 cup Creation Date: 1/19/2015 2:34 PM Notes: 1. Ferment at 47-52 F for 14 days. 2. After 14 days, then raise temperature to 57-62 F for remainder of fermentation. 3. When final gravity is reached, lager for 1 month: - Begin at 45 F and decrease the temperature by two degrees every two days for 2 weeks until a final temperature of 34 F is reached. - Leave at 34 F for at least 2 weeks. 4. Bring beer to 60 F for 3 days prior to bottling to ensure fermentation is complete.
Bourbon Whiskey Mash	Experimental Beer	5.5 Gallons	1.185	1.041	18.97	0	5.89 °L	11.2K	6
Author: Boil Size: 6 Gallons Boil Time: 20 Boil Gravity: 1.17 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/6/2017 5:14 PM Notes: This is for a 5 gallon batch of bourbon whiskey mash.
NEIPA Citrus Bomb Aka "Orange Blossom Special"	American IPA	5.5 Gallons	1.065	1.011	6.98	68.84	8.76 °L	11.2K	3
Author: RobertE Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/13/2017 10:55 PM Notes: Please refer to my pictures throughout the brewing process. Notice how the color changed dramatically after racking the beer from the primary to the secondary fermenter.
Hazy Pale Ale	American Pale Ale	8 Gallons	1.049	1.012	4.83	33.51	4.43 °L	11.2K	3
Author: Boil Size: 9.66 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 66 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/11/2017 7:37 PM Notes:
Green Flash West Coast IPA Clone	American IPA	5 Gallons	1.075	1.017	7.63	109.9	8.32 °L	11.2K	10
Author: Josh Brewer Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.053 Efficiency: 75 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: 4/8/2017 9:08 PM Notes:
Rhys's Peanut Butter Stout	Sweet Stout	5.5 Gallons	1.06	1.022	5.01	29.3	34.2 °L	11.2K	5
Author: Seaview Brewery Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 66 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/18/2016 3:23 AM Notes: Used 1 package (11.5 grams) of Safale s-04 - Fermentis -English Ale yeast. The flavoring additions are all added to the secondary. Below are my methods for adding these additions: Reserve three pints or so of the wort as you rack to the secondary. After racking, make a slurry using the cocoa powder and one pint reserved wort. Boil the slurry stirring continuously to prevent scorching, then let cool. Add the cocoa/wort slurry to the secondary that day stirring gently to mix but not aerate/oxidize the wort. After adding cocoa slurry, make a second, separate slurry using the PB2 (peanut butter powder) and two pints of reserved wort. Boil the slurry stirring continuously to prevent scorching, then let cool. Next mix 8 oz of vodka or other neutral spirit and put into a sanitized container and store until ready to add to secondary (about two weeks after racking to secondary). After about a week in the secondary add the cacao nibs (soaked in vodka at least 24 hours before). After six weeks in the secondary add two split vanilla beans (soaked in vodka at least 24 hours before) and let sit for another two weeks before packaging. So to sum up: add the cocoa slurry the day of racking to the secondary; add the cacao nibs 1 week later; add the PB2 slurry a week later; add the vanilla beans one month later. Let sit for additional two weeks and package (so two months after racking to secondary). Let beer condition for another two months. It will take time fort he flavors to come together/mellow out, which is why it's best to let this one sit for awhile.
Highlander Chocolate Coffee Porter	Robust Porter	22 Gallons	1.057	1.016	5.41	19.33	39 °L	11.2K	1
Author: Highlander Boil Size: 22 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: None/Forced Carbonation Priming Amount: N/A Creation Date: 4/30/2012 5:27 AM Notes: Standard boil profile. Whirlfloc, yeast nutrient, aroma hops, and 2nd chocolate additions @ 10 minutes. S.G. reading and volume/S.G. adjustment to approx. 22 gallons just before flame out. Add coffee in seeping bag @ flame out and seep to taste. Whirlpool chill to 160 degrees and allow to settle for 30 minutes. Transfer to fermenter, simultaneously chilling to 70 degrees and aerating with pure oxygen. Pitch a slurry of (5) 11 g packets of properly hydrated yeast @ 70 degrees and install airlock. Wait 3-4 hours, apply a 120 second, pure oxygen aeration, then close butterfly valve, remove aeration assembly, and cap. Maintain fermentation temperature at 68-70 degrees through primary fermentation. Chop vanilla bean into small pieces and soak in bourbon during primary fermentation. When primary fermentation is mostly complete, drop trub and add entire bourbon/vanilla liqueur mixture to fermenter. Allow fermentation to proceed until complete, sampling and adjusting vanilla and coffee levels to taste as necessary. Drop ambient temperature to lagering temperature if possible and hold until beer clears. Rack and carbonate. Age to taste. Results: A wonderfully smooth porter with delicious coffee/chocolate flavor, and a great aroma. Best served well aged at cellar temperature.
Smoked IPA	Other Smoked Beer	5.5 Gallons	1.073	1.02	6.95	62.52	13.17 °L	11.2K	3
Author: mackeydj Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 65 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: 7/27/2012 12:03 AM Notes:
Goose Island 312	American Wheat or Rye Beer	5 Gallons	1.045	1.012	4.21	25.4	3.73 °L	11.2K	4
Author: Players Only Brewing Boil Size: 6.5 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: corn sugar Priming Amount: 4 oz Creation Date: 4/9/2012 6:09 PM Notes: Cool to 70° and pitch yeast. Primary Fermentation = 7 days @ 66°F Secondary Fermentation = 7 days @ 66°F (if needed) ---------------------------------------- Below is Mike's original spec's for this beer. AA's for the Cascade hops are 7 on here but Mikes is @ 5.5 AA's that's the reason IBU's coming out higher on here. O.G. = 1.041 F.G. = 1.010 IBUs = 17.7 Alcohol = 4.0% Primary Fermentation = 7 days @ 66°F Secondary Fermentation =7 days @ 66°F Ingredients • 3 lb Extra Light Dry Malt extract • 2.25 lb Wheat Liquid Malt extract • 0.50 oz Liberty [4.30%] (60 min) Hops • 1.0 oz Cascade [5.50%] (15 min) Hops • 0.50 oz Cascade [5.50%] (0 min) Hops • 2 Pkg US-05 American Ale Yeast Instructions • Add 0.50 oz Liberty @ start of boil. • Add 1.0 oz Cascade & Irish moss @ 15 minutes left. • Add yeast nutrient @ 10 min left. • Turn off heat add .5 oz Cascade hops • Cool to 70° and pitch yeast.
Traditional German Gose	Gueuze	11 Gallons	1.049	1.01	5.11	10.23	4.47 °L	11.2K	1
Author: liquid bread brewery Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 72 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: 7/19/2012 12:37 AM Notes: Ferment in split batches. 5 gallons in 70-75 range with lacto culture. 5 gallons at alt temp - 58. Then blend....or mixed ferment at 70 would produce less sourness.
Hunahpu (clone)	Russian Imperial Stout	6 Gallons	1.13	1.042	11.5	80.38	40 °L	11.2K	4
Author: Dakota21601@yahoo.com Boil Size: 9 Gallons Boil Time: 180 Boil Gravity: 1.086 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1 Primary Temp: 62 ° F Priming Method: Corn sugar Priming Amount: 2.5oz Creation Date: 2/9/2014 10:15 PM Notes: Secondary run off sparge. Drew 4.2gallons off after main 7.5. Boiled for 60. 1oz Summit at 60. 1oz Northern Brewer at 15/0. Also threw in 8 bags of Celestial Seasonings Mint tea bags at 15min. OG was 1.055. Final was 1.015 on this mini batch. Tasted great at bottling. Smelled like an Andes mint.
AleSmith IPA Clone - 20L	American IPA	20 Litres	1.084	1.019	8.57	42.29	11.22 °L	11.1K	2
Author: tnesser Boil Size: 23.3 Litres Boil Time: 60 Boil Gravity: 1.072 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: CO2 Priming Amount: N/A Creation Date: 2/23/2016 6:25 AM Notes:
Gumball Head Clone	American Wheat or Rye Beer	5 Gallons	1.051	1.013	5.1	19.57	5 °L	11.1K	4
Author: Bob Zormeir Boil Size: 5.99671 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 74 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: 4/7/2011 12:22 AM Notes:
Belgian Wheat Beer	Witbier	5.5 Gallons	1.047	1.01	4.96	31.02	3.02 °L	11.1K	4
Author: Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/8/2016 3:17 AM Notes: Raise fermentation temp to 71F allow diacetyl rest for 24 hours at end of fermentation. Lager minimum 2 weeks at 44F.
Anchor Liberty Ale Clone	American Pale Ale	5 Gallons	1.058	1.015	5.61	41.16	4.3 °L	11.1K	4
Author: dthompson1309 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 60 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/22/2015 12:34 AM Notes:
#225 Mountain Momma	No Profile Selected	5 Gallons	1.054	1.012	5.42	19.14	8.2 °L	11.1K	1
Author: noelmueller Boil Size: 5.17 Gallons Boil Time: 30 Boil Gravity: 1.054 Efficiency: 60 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: 6/17/2014 5:41 PM Notes:
Little Creatures Pale Ale Clone Little Creatures Pale Ale Clone V1	American Pale Ale	23 Litres	1.045	1.009	4.81	19.76	4.4 °L	11.1K	2
Author: mmm Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.095 Efficiency: 25 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: 9/6/2016 8:25 AM Notes: http://brewerschoice.com.au/shop/recipe-packs/extract-pack/little-cheaper-pale-ale-little-creatures-pale-ale-clone/ ou will need: 2.5kg Liquid Light Malt Extract 1kg Liquid Wheat Malt Extract 1x Lager/Pilsner Grain Pack 20g EK Goldings Hops (4.2% AA) – 60 min boil 30g Cascade Hops (6.8% AA) – 15 min boil 30g Chinook (11.4% AA) & 30g Cascade (6.8% AA) Hops – 5 min boil 30g Cascade Hops (6.8% AA) – Dry Hop Safale US-05, MJ M44 or WY1056 American Ale Yeast Whirlfloc/Brewbrite* (Optional) Procedure: A day before, place 10-15 litres of water in closed containers in a fridge and chill. Steep Lager/Pilsner Grain Pack for 20-30 mins with 1 litre of hot tap water (not boiling). Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain. Add another 4 litres of water and 1 kg liquid wheat malt (approx.) to the saucepan, and bring to the boil whilst stirring. Add 20g EK Goldings hops. After boiling for 45 minutes, add 30g Cascade. After boiling for 55 minutes, add 30g Chinook and 30g Cascade. Continue to boil for the last 5mins. At the end of the 60 minutes, turn off the heat. Add the rest of the malts and stir to dissolve. Place the saucepan in a sink of cool water for 10-15 minutes. Pour the contents of the saucepan into the fermenter, and top up to 23 litres with chilled and tap water to reach a starting temperature of 18-20°C. Stir vigorously to aerate. Add yeast and ferment as close as possible to 18°C**. On Day 4 of fermentation, add Dry Hops of 30g Cascade to the fermenter. Bottle or keg when gravity is consistent over two days.
Elsa's Lusty Winter Ale V2.7	Winter Seasonal Beer	6 Gallons	1.071	1.013	7.6	32.92	24.7 °L	11.1K	7
Author: Jeremiah White Boil Size: 7.57 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/30/2016 12:41 AM Notes: Sugar at 10 min of boil.
Hoppy Lager	International Pale Lager	5.75 Gallons	1.05	1.014	4.82	40.62	3.85 °L	11.1K	0
Author: jakesnake2384 Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 72 Mash Thickness: 1.5 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: 7/17/2017 4:51 PM Notes:
Treehouse Julius	American IPA	5.5 Gallons	1.066	1.015	6.7	80.21	7.32 °L	11K	5
Author: ScottyC Boil Size: 7.38 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 72 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/2/2015 7:20 PM Notes:
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