Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Pineapple SAgePA	American IPA	239 Gallons	1.056	1.01	5.95	0.54	6.08 °L	10.7K	1
Author: steamboatbrewer Boil Size: 280 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.33 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: 5/21/2012 6:06 PM Notes: Pineapple sage is 4 leaves for boil and 5 leaves for dry hopping (10 days)
New Belgian Cherry Ale	Specialty Fruit Beer	23 Litres	1.066	1.016	6.64	39.01	7.56 °L	10.7K	2
Author: RoyAle Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 24 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/3/2016 10:59 PM Notes:
Maris Otter/Citra Smash IPA	American IPA	5 Gallons	1.064	1.014	6.52	76.68	6.74 °L	10.7K	10
Author: mkatz9267 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 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: 3/11/2016 4:52 PM Notes:
Another Citrus IPA	American IPA	5 Gallons	1.073	1.018	7.17	93.82	5.99 °L	10.7K	4
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/10/2016 11:48 PM Notes: 1/2 the peels of the citrus at end of boil, 2nd half with dry hop
Brooklyn East India Pale Ale Clone	American IPA	22 Litres	1.063	1.015	6.39	131.09	7.2 °L	10.7K	4
Author: Catnip Brew Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/3/2016 6:21 PM Notes: Brooklyn East IPA klone Safale US-04 gjær
Mosaic Promise Clone Rev. 1	American IPA	5.5 Gallons	1.057	1.013	5.65	49.96	4.78 °L	10.7K	9
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 84 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: priming sugar Priming Amount: N/A Creation Date: 1/19/2016 10:55 PM Notes:
Mexican Calif Cerveza Lager - Pacifico	Light American Lager	5 Gallons	1.05	1.013	4.85	25.96	2.93 °L	10.7K	4
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/24/2016 8:57 PM Notes: Add grains in bag and steep until water gets to boil Remove grains Add LME Back to boil for 60 minutes Add 1st hops Add 2nd hops. Cool wort to about 55 degrees. Strain if needed when pouring to fermenter. Add more distilled water up to the 5 gal mark. Add yeast. Leave to ferment 50-55 degrees in dark area,3-4 weeks Can add 1lb of rice extract to increase alcohol, haven't tried it yet. ********************************* I was told from taste testers this one tastes like Pacifico.
Bruxelles Blonde Clone (?)	Belgian Pale Ale	1 Gallons	1.056	1.013	5.63	20.63	4.77 °L	10.7K	2
Author: rolandblais Boil Size: 1.25 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Honey Priming Amount: 3 TB Creation Date: 8/17/2012 11:40 PM Notes: Most ingredients are a guess - I'm basing the grain bill on Brooklyn Brew Shop's "Rose Cheeked and Blonde" recipe from their book, leaving out the roses & Candi sugar. Hop schedule is based on the PDF from their site. From Brooklyn Brew Shop: The Original Gravity for Bruxelles Blonde is 1.056 and the final Gravity should be 1.014 which gives an ABV of 5.6%. From PDF: Ingredients (Grains, hops, yeast all in kit). INGREDIENTS NOT INCLUDED BUT NEEDED: • 3 tablespoons honey • Ice The Mash • Heat 2 quarts of water to 160°F (71°C). • Add grain (This is called “mashing in.” Take note of jargon. Or don’t). • Mix gently with spoon or spatula until mash has consistency of oatmeal. Add water if too dry or hot. Temperature will drop to ~150°F (66°C). • Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use your thermometer to take temperature readings from multiple locations. • You likely don’t need to apply heat constantly. Get it up to temperature, then turn the heat off. Monitor, stir, and adjust accordingly to keep in range. • After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”). The Sparge • Heat additional 4 quarts of water to 170°F (77°C). • Set up your “lauter tun” (a strainer over a pot). • Carefully add the hot grain mash to the strainer, collecting the liquid that passes through. • This liquid is called “wort” (pronounced “wert”). It will be your beer. • Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars. • You want to collect a gallon and a quart of wort. You will lose about 20% to evaporation during the boil so you will want to start with a bit more. • Re-circulate wort through grain once. The Boil • In a pot, heat wort until it boils. • Keep boiling until you’ve hit the “hot break” (Wort will foam - you may need to reduce heat slightly so it doesn’t boil over.) • Stir occasionally. All you want is a light boil – too hot and you lose fermentable sugars and volume. • The boil will last 60 minutes. Start your timer and add in the rest of the ingredients at these times: - Add 1/3 Hops at start of boil. - Add 1/3 Hops 30 minutes into boil. - Add remaining Hops 45 minutes into boil • Twenty percent of the wort will have evaporated in this step leaving you with 1 gallon of wort. If your boil was a bit high, the surface area of your pot extra large, or brewed on a particularly hot day you may have less than the full gallon. Don’t worry – you just reduced your beer a bit too much. You can add more water in the next step to get it up to the full gallon. Fermentation • Place brew pot in an ice bath until it cools to 70°F (21°C) • Once cooled, place strainer over funnel and pour your beer into the glass fermenter. Yeast needs oxygen, so the strainer helps aerate your wort and clarify your beer (as well as catch any sediment from going into the fermenter). • “Pitch” yeast. (Toss the full packet in). • Shake aggressively. You’re basically waking up the yeast and getting more air into the wort. • Attach sanitized screw-top stopper to bottle - slide rubber tubing into the stopper and place the other end in small bowl of sanitizer. You’ve just made a “blow-off tube”. It makes sure your beer doesn’t blow up from too much pressure. • Let sit for one to two days or until vigorous bubbling subsides. This is when fermentation is at its highest. There will be lots of bubbles and foam at the top of your beer. • Assemble airlock, filling up to line with sanitizer. • Insert airlock into hole in stopper. • Keep in a cool, dark place for two weeks without disturbing other than to show off to friends. (If beer is still bubbling, leave sitting until it stops.) • In the meantime drink beer with self-closing swing tops (or non-twist off if you have the capper) or go to a bar that has some and ask for empties. Two Weeks Later: Bottling • Thoroughly rinse bottles with water, removing any sediment. • Mix remaining sanitizer with water. • Fill each bottle with a little sanitizer and shake. Empty after two minutes, rinse with cold water and dry upside down. • Attach sanitized tubing to the short curved end of your sanitized racking cane. Attach the black tip to the other end - it will help prevent sediment from getting sucked up. • It will probably be a snug fit, but you can get it on there. • Dissolve 3 tablespoons honey with 1⁄4 cup water. Pour into a sanitized pot. • Siphoning (It all happens pretty fast. You may want to practice on a pot of water first.) - Fill tubing, but not racking cane, with sanitizer. - Hold tubing below top of racking cane so sanitizer doesn’t pour into your beer. - Remove stopper and place racking cane into jug, just above the sediment at the bottom (“trub”). - Lower end of tubing not connected to racking cane into sink so that sanitizer flows out. Suction will force beer up and through the racking cane and tubing. - Let sanitizer flow into sink until beer just starts to flow out of the tubing, then clamp shut. Open clamp on tubing, allowing beer to flow into pot with sugar solution. - Tilt jug when beer level is getting low, but be careful in not sucking up the trub. - Siphon beer from pot into bottles, pinching tube clamp to stop flow after each bottle. • Close bottles. • Store in a cool dark place for 2 weeks. Two Weeks Later: Enjoying • Put beers in the fridge the night before you drink them. • Drink. Share with friends if you’re the sharing type.
#0014 Tropicalia Clone	American IPA	5 Gallons	1.066	1.017	6.43	101.6	7.72 °L	10.7K	2
Author: SirMontalbon Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 60.8 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: 6/27/2015 6:13 PM Notes: 11/3/2015 OG was low at 1.060. Adjusted the efficiency to 55%, mash time to 90min, and batch size to 5gal to match actual results of the brew day. Used RO water with 4g gypsum. Showed activity in about 24hrs. 11/24/2015 Transferred to keg at 10psi. FG = 1.011 ABV = 6.43% Adjusted efficiency from 55% to 60.8% to match measured ABV. 12/6/2015 Dry hopped 12/9/15 Tried a sample and the dry hops are a bit overpowering at the moment. 12/14/15 Hops have mellowed and this has turned into a very good beer. Fruity floral essence with a bit of body. Haven't had a real Tropicalia in a few months, so hard to compare side by side, but this is in the same ballpark and not disappointing. 1/2/16 Keg is cashed. Good stuff to the last draught.
Rice Lager	Standard American Lager	6 Gallons	1.048	1.008	5.33	11.5	3.1 °L	10.7K	0
Author: Dan Halliday Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 48 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/31/2015 6:23 AM Notes:
Grainfather Pale Ale	British Golden Ale	20 Litres	1.054	1.011	5.65	71.21	4.54 °L	10.7K	6
Author: SteningeBrygghus Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 63 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/25/2016 6:16 PM Notes:
ESB	Strong Bitter	5.5 Gallons	1.055	1.014	5.43	37.42	12.22 °L	10.6K	0
Author: Boil Size: 7.02 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 5/9/2019 1:40 AM Notes:
Wheat	American Wheat Beer	19 Litres	1.046	1.012	4.57	21.02	5.55 °L	10.6K	3
Author: hardvcore Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 2.5 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: 12/1/2015 2:41 AM Notes:
Maui Big Swell IPA Clone	American IPA	5.5 Gallons	1.064	1.014	6.54	74.86	6.04 °L	10.6K	3
Author: Genus Brewing Boil Size: 7 Gallons Boil Time: 75 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2014 12:13 AM Notes:
Lagunitas IPA Clone Braumeister 20l	American IPA	21 Litres	1.056	1.012	5.77	58.08	4.93 °L	10.6K	7
Author: AnteK Boil Size: 25 Litres Boil Time: 70 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/13/2015 9:45 PM Notes: My recipes are all elaborated for Speidel Braumeister 20L The recipes clone are sometimes a little different from the original but are adjusted according to the final result. BIAB method for Braumeister 20l, efficiency 75 % total Water: 28l. 25l to mash 3l to sparge Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚5/7 days Dry Hop "5 days" at 20c˚ and 2 days at 0c˚" Cascade Centennial
Julius Clone BYO	American IPA	1.25 Gallons	1.069	1.015	7.11	43.91	5.04 °L	10.6K	4
Author: SoSawcy Boil Size: 2 Gallons Boil Time: 45 Boil Gravity: 1.043 Efficiency: 72 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/15/2016 10:15 PM Notes: USE 100-200 GYPSUM-CHLORIDE WATER RATIO IF POSSIBLE USE 8 ML OF HOPSHOT INSTEAD OF BITTERING ADDITION OF COLUMBUS IF POSSIBLE. ADD TURBINADO AT 15 MIN LEFT IN THE BOIL CHILL AFTER BOIL TO 180 AND STIR IN WHIRLPOOL HOPS AND LET SIT FOR 30 MIN BEFORE CHILLING TO PITCH TEMP. DRY HOP AT 4-5 DAYS INTO FERMENTATION OR WHEN KRAUSEN FALLS. ALLOW TO SIT ON HOPS FOR 3-4 DAYS BEFORE BOTTLING OR MOVING TO KEG.
Sam Adams Noble Pils Clone	Classic American Pilsner	5.5 Gallons	1.048	1.011	4.94	32.66	3.37 °L	10.6K	1
Author: TampaTony Boil Size: 6.8 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 57 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/26/2013 4:54 PM Notes: Single Infusion Mash. Mix the crushed grains with 3.75 gallons of 165F strike water to stabilize the mash at 153F. Hold for 45 minutes, Vorlauf for 15 minutes then begin sparge. Run off into kettle to achieve 6.8 gallons and pre-boil gravity of 1.035. Boil for 90 minutes, adding hops and yeast nutrients per schedule. Turn of heat, give the wort a stir for a minute to create a whirlpool and let that settle for about 15 minutes. Cool the wort down to 53-55F. Aerate and pitch yeast. Let temp rise to 57F and ferment for 2 weeks or until signs of fermentation have died down. Rack to secondary raise temp to 70 degrees for 2 days diacetyl rest. After diacetyl rest, lower to 40 degrees and lager for 3 weeks at 40F. Add the dry hops for the final 2 weeks of lagering. Bottle or keg.
Belgian Tripel	Belgian Tripel	7.5 Gallons	1.082	1.01	9.42	39.18	4.72 °L	10.6K	2
Author: BrewHop Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.068 Efficiency: 73 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: 10/5/2012 5:51 PM Notes: Hit 149 with 1 quart cold water adjustment. Different sparging method...
Sweetwater IPA Clone	American IPA	5.5 Gallons	1.066	1.016	6.47	62.72	8.65 °L	10.6K	6
Author: drowningsucks Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.25 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: 2/22/2015 10:06 PM Notes:
NixonBrew - Yuengling Lager Clone	Vienna Lager	5 Gallons	1.052	1.01	5.54	15.37	12.65 °L	10.5K	8
Author: NixonBrew Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: Corn sugar Priming Amount: 4 oz Creation Date: 2/6/2014 6:08 AM Notes: Made this before. Can't achieve lager temps so I use US-05 and ferment around 62-64 f then raise up to about 70 after 10 days, then put in my fridge and bring down to about 42 F for 2 days. Bottle, and let sit for a month before drinking. I used clarity ferm, and this stuff came out clear as can be. If you want less hop presence then omit the 10 min cascade addition. The 1 oz of blackprinz is to add color, but no real harsh flavor. Can't get yuengling in California... So this is the next best thing. Added blackprinz and vienna malt to try to get the color and flavor of Yuengling Lager. . Awesome lawnmower beer. Wish I could make 10 gallon batches of this at a time
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