Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
1776 English Porter	Brown Porter	5.5 Gallons	1.079	1.02	7.77	61.44	34.09 °L	3K	1
Author: against the grain Boil Size: 9 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/30/2013 8:25 PM Notes: this is a porter in the style before the creation of black patent malts. in this style a percentage of the first runnings were drawn off and boiled to a dark caramelized syrup and then added back to the boil to add color and caramel sweetness. so that will be a part of this recipie. after mashing is compleat (before sparge) take 3/4 of a gallon of first runnings and carefuly reduce to a dark syrup without burning. start the boil with the rest of runnings,sparge, hops and licorice. once the syrup is ready add it to the boil in the kettle. side note, for this recipe also you need to steep the hops in 1q of 160•F water before adding, 30 min should be fine. when adding just throw all the hops and liquid into kettle. this is the way it was done in the later 1700s.
Stone Ruination Double IPA	Imperial IPA	6 Gallons	1.07	1.017	7.07	289.36	4.75 °L	3K	4
Author: jehbrewer Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.25 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: 4/28/2015 2:09 PM Notes: - Add corn sugar to boil, not in mash - Days 1-8 Primary (monitor and increase if necessary) - Days 9-15 Secondary - add dry hops batch 1 - Days 16-22 add dry hops batch 2 - Day 23-24 Cold crash - Day 25 Rack to bright keg and add whole leaf hops if desired
Blood Orange Milkshake IPA	American IPA	23 Litres	1.076	1.019	7.44	112.62	7.17 °L	3K	0
Author: mechamaniaboy Boil Size: 36.7 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 63 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/5/2018 7:02 PM Notes: Im trying to brew a a hazy think Milkshake/smoothie ipa with a similar body to "the Brewing Projekt's Resist" if anyone has had that in the northwest part of WI near the twin cities. Its very a thick like beer. Almost like the ten-fidy version of a NEIPA (if that makes sense). I am going off of a recipe i brewed before. It was a Strawberry Milkshake IPA but it wasn't as thick and heavy bodied as I'm shooting for. So I've tried to bulk up the oats and added some flaked wheat as well to try and thicken it up. Let me know if this recipe will be good as its my first to start adding and changing malts and hops. Any and all feedback is appreciated. this is all still new to me in the recipe design world. HOME BREW RECIPE: Title: Blood Orange Milkshake IPA Brew Method: All Grain Style Name: American IPA Boil Time: 60 min Batch Size: 1.5 gallons (fermentor volume) Boil Size: 2.4 gallons Boil Gravity: 1.048 Efficiency: 66% (brew house) STATS: Original Gravity: 1.077 Final Gravity: 1.021 ABV (standard): 7.36% IBU (tinseth): 61.08 SRM (morey): 7.48 FERMENTABLES: 2.25 lb - American - Pale 2-Row (45.3%) 0.6 lb - American - Wheat (12.1%) 0.75 lb - Flaked Oats (15.1%) 0.6 lb - United Kingdom - Oat Malt (12.1%) 0.27 lb - Canadian - Honey Malt (5.4%) 0.5 lb - Flaked Wheat (10.1%) HOPS: 0.5 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 15 min, IBU: 27.52 0.45 oz - 007: Golden hop, Type: Pellet, AA: 12, Use: Whirlpool for 15 min at 170 °F, IBU: 10.79 0.75 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 15 min at 170 °F, IBU: 16.48 0.45 oz - Experimental Tangerine, Type: Pellet, AA: 7, Use: Whirlpool for 15 min at 170 °F, IBU: 6.29 0.6 oz - 007: Golden hop, Type: Pellet, AA: 12, Use: Dry Hop for 4 days 0.6 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 4 days 0.6 oz - Experimental Tangerine, Type: Pellet, AA: 7, Use: Dry Hop for 4 days MASH GUIDELINES: 1) Temperature, Temp: 166 F, Time: 60 min, Amount: 1.86 gal, Strike Water 2) Sparge, Temp: 170 F, Time: 15 min, Amount: 1.2 gal, Sparge water Starting Mash Thickness: 1.5 qt/lb OTHER INGREDIENTS: 2 g - gypsum, Time: 0 min, Type: Water Agt, Use: Mash 1 g - table salt, Time: 0 min, Type: Water Agt, Use: Mash 3.25 g - calcium chloride, Time: 0 min, Type: Water Agt, Use: Mash 0.17 tsp - yeast nutrient, Time: 15 min, Type: Other, Use: Boil 0.67 each - vanilla bean, Time: 10080 min, Type: Flavor, Use: Secondary 1.5 lb - blood orange, Time: 10080 min, Type: Flavor, Use: Secondary 1 ml - lactic acid, Time: 0 min, Type: Other, Use: Mash 0.33 lb - lactose , Time: 15 min, Type: Other, Use: Boil YEAST: Wyeast - London Ale III 1318 Starter: No Form: Liquid Attenuation (avg): 73% Flocculation: High Optimum Temp: 64 - 74 F Fermentation Temp: 68 F Pitch Rate: 0.75 (M cells / ml / deg P) PRIMING: Method: force carb CO2 Level: 2.4 Volumes TARGET WATER PROFILE: Profile Name: NEIPA Ca2: 100 Mg2: 0 Na: 0 Cl: 175 SO4: 90 HCO3: 0 Water Notes: reverse osmosis water
Imperial Chocolate Stout	Russian Imperial Stout	47 Litres	1.083	1.019	8.38	64.77	50 °L	3K	0
Author: DD$$ Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.078 Efficiency: 79.5 Mash Thickness: 2.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 70 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/10/2016 8:12 PM Notes: the addition of the cocoa powder may have made the beer too bitter. i tried it on day 2 of fermentation and didnt like it, its like bitter dark chocolate. I would add less cocoa powder next time. As a solution, I may add lactose to the finished beer to increase the sweetness. I will keep tasting it and see what happens. Over all however, I think its a good flavor for a mexican chocolate stout. bitterness faded, but I still think the cocoa added an unwanted edge. I'm adding 1/4 lb of lactose disolved in 2 cups water to the secondary for each 5 gallon. On 11/22/16 day 11 i racked the beer into the secondary. To one i added 16grams ancho chilies includign seeds, broken apart 6 grams chili de arbol pods, cut open and wit hseeds 1 vailla bean cut open 8g cinnamon sticks broken up 2.2g (1 tbs) nutmeg and 1/4th lb of lactose dissolved in 2 cups water and boiled
The Duke English IPA	English IPA	11 Gallons	1.066	1.019	6.22	60.55	14.15 °L	3K	2
Author: ScottF Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: 1.5 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: 4/15/2017 12:12 PM Notes: Found this receipe on AHA, but needed to add more fermentables to get to OG = 1.63. Also added more hops than recipe to get approximately 50 IBUs.
Abby Dubbel	Belgian Dubbel	21 Gallons	1.068	1.014	7.16	23.6	16.39 °L	3K	2
Author: jgt Boil Size: 23 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 80 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 1/3/2015 9:47 PM Notes:
Plum Crazy Rye	Roggenbier	5.5 Gallons	1.081	1.016	8.45	10.95	17.72 °L	3K	0
Author: RustyBoltz Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/9/2016 8:56 PM Notes:
Wolf Pack Supercharger	American Pale Ale	23 Litres	1.056	1.009	6.1	50.67	6.05 °L	3K	1
Author: Wolf Pack Brewing Boil Size: 31 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 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: 3/13/2020 7:41 PM Notes: Mash In at 65C for 90 minutes Mash-Out at 75C Sparge at 75C until preboil volume hits 31L 90 minute boil Ferment at 18 Alternative Yeast to US-05 - White Labs - California Ale Yeast WLP001
Sierra Nevada Torpedo Extra IPA Clone	American IPA	21 Litres	1.055	1.015	5.18	7.82	5.25 °L	3K	1
Author: StueyinDeep Boil Size: 6 Litres Boil Time: 50 Boil Gravity: 1.192 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/3/2016 1:51 AM Notes:
Amber Christmas Gahr-ed	American Amber Ale	25 Litres	1.061	1.014	6.16	42.89	16.15 °L	3K	0
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/18/2014 10:26 PM Notes:
WWWit	Witbier	5 Gallons	1.053	1.014	5.1	18.65	3.59 °L	3K	1
Author: Zaxtreme Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A 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: 11/15/2014 12:28 AM Notes: I have 1 pound of Wheat DME and a 1/2 pack of WB-06 and I want to male a beer with it.
Caramel Cream Ale	American Pale Ale	5 Gallons	1.047	1.012	4.59	32.53	9.71 °L	3K	0
Author: hamje Boil Size: 6.25 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: milk sugar Priming Amount: 4oz Creation Date: 3/31/2012 5:44 PM Notes: 8oz of lactose altogether -- duped in recipe for accurate final ABV. 4oz in Primary, 4 oz for priming. If we decide to force carb, this latter lactose may be better suited being added with the vanilla beans. Vanilla beans to be added 2 degrees Plato before final gravity, or at final gravity if necessary. Remove before bottling/kegging. YEAST: 68 optimal, raise to 75 during last half of fermentation is possible.
Chocolate Porter	English Porter	20 Litres	1.045	1.011	4.47	31.3	31.64 °L	3K	9
Author: Lucas Couto Boil Size: 23.7 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2018 12:52 PM Notes:
Black Metal Stout V6	Russian Imperial Stout	20 Litres	1.113	1.028	11.15	54.92	38.93 °L	3K	1
Author: Crookedeyeboy Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.084 Efficiency: 60 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/14/2014 9:42 AM Notes: The plan is to ferment this for two weeks and then chill down to 5°C. I have some Madagascan Vanilla pods to use and some Oak Cubes too so these will be incorporated at some point after secondary conditioning.
Wherry Clone	Best Bitter	23 Litres	1.041	1.01	4.01	28.26	11.8 °L	3K	1
Author: Houseboat Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 80 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: 2/2/2017 6:07 PM Notes:
All Grain Irish Red	Irish Red Ale	4 Gallons	1.055	1.013	5.47	26.47	14.41 °L	3K	1
Author: Genus Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.029 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: 2/17/2014 10:05 PM Notes:
Sour Y	Fruit Lambic	7 Gallons	1.049	1.006	5.66	6.43	5 °L	3K	0
Author: dtwhite Boil Size: 9 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 78 Mash Thickness: 2.1 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: 5/3/2016 6:59 PM Notes: Normal mash at 155F, followed by sparge 1 hour boil time Fermentation with The Yeast Bay Melange sour blend - took yeast from another beer aging in secondary (one thief full dropped right into the wort) After the initial vigorous fermentation ended (aka saccharomyces fermentation), approximately 3 weeks, transferred to a secondary vessel with 2 cans of peach puree and 2oz of sanitized oak cubes, filling the 5 gallon fermenter all the way up to the neck Experienced minor blowoff thanks to the fruit puree fermenting Sampled every 2-3 months until done
JZ - German Schwarzbier	Schwarzbier	23 Litres	1.047	1.01	4.83	29.53	22.79 °L	3K	0
Author: Meddo Boil Size: 31.9 Litres Boil Time: 90 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.75 Primary Temp: 10 ° C Priming Method: Forced Priming Amount: N/A Creation Date: 10/4/2016 4:40 AM Notes:
Cody's Banquet Beer	American Lager	5.5 Gallons	1.046	1.007	5.09	14.56	3.71 °L	3K	12
Author: Hammock Street Homebrewery Boil Size: 7.54 Gallons Boil Time: 90 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 10.69 psi Creation Date: 11/14/2020 2:55 AM Notes: 1st choice: Wyeast 2035 American Lager 2nd choice: Wyeast 2007 Pilsen Lager White Labs substitution: WLP840 American Pilsner Lager 34/70 seems to work well at higher temps. Adolph Coors' recipe called for a greater addition of aromatic hops to bittering hops. Our subtle blend of Chinook, Hallertau, Herkules and Taurus hops gives Coors Banquet just the perfect hint of bitterness to offset the malty sweetness
Kramtukas	Scottish Heavy 70/-	4.8 Litres	1.04	1.013	3.58	16	13.98 °L	3K	0
Author: Umoyk Boil Size: 6.5 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 85 Mash Thickness: N/A 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: 4/30/2013 9:44 PM Notes:
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