Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Tripel	No Profile Selected	12 Gallons	1.078	1.017	8	0	9.84 °L	941	1
Author: Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.075 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: co2 Priming Amount: 15.52 psi Creation Date: 6/15/2018 11:13 AM Notes:
North Cro Belgian Golden Strong Ale	Belgian Golden Strong Ale	5.25 Gallons	1.076	1.013	8.72	29.86	3.94 °L	941	0
Author: Jim Boudreaux Boil Size: 8.15 Gallons Boil Time: 90 Boil Gravity: 1.052 Efficiency: 72 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 75 ° F Priming Method: dextrose Priming Amount: 8.1 oz Creation Date: 3/27/2025 2:55 AM Notes: PRE-BREW DAY PREPARATIONS MEASURE SALTS Very carefully measure out salts, put in medicine bottle. MEASURE GRAINS Carefully weigh out 11.5 of Dingemann's Pilsener malt and 0.5 oz Light Cara-Pils. MEASURE HOPS Carefully weigh out the hop additions, put in small mason jars. under vacuum. YEAST STARTER (8 days before before brew day). This high gravity beer will need a 4.25 liter starter. 400 billion cells are needed. Prepare 4.25L of wort in the flask. Add yeast, put on stir plate. (A 4.25 L starter is needed, so a sample of it can be saved for later culturing.) DAY BEFORE BREW DAY Prepare brewing water - with the grain basket in place, add PRECISELY 8.4 gallons water to the kettle. Salts/acids - add mineral salts as prescribed, than add 3 ml 85% phosphoric acid. Check pH of water at this time and record. BREW DAY! Heat brewing water up to 148 deg F and hold there. Pump must remain off for the mash-in. Mash-in Add grains to the the water/basket, and stir in vigorously. Keep stirring as temperature rises back to 148 deg F. After 10 min, check pH. If pH is more than 5.45, more acid will be needed. First Saccharification Rest (45 minutes) Open valves, allow liquid to enter the recirculation system. Establish recirculation at a moderate flow rate. Conduct the rest at 148 deg F for 45 minutes. Second Saccharification Rest (30 minutes) Conduct this rest at 158 deg F for 30 minutes. Stir as needed,. Mash-out/Vorlauf (15 minutes) Raise temperature to 168 deg F. Allow recirculation to continue as usual. Raising the Basket TURN OFF RECIRCULATION. Raise the basket and hang on side of the kettle, as is usually done. Rinsing the Grains in the Basket It's now time to rinse the grains in the hanging basket with recirculating wort. First, SHUT OFF VALVES, then raise the basket. Remove the malt pipe from the end of the mash recirculation tube, and remove the hose from the bottom end of the Direct Deposit recirculation assembly. Now, attach a hose there. This will be used to recirculate wort through the grains in the raised basket. Using the mid-way position of the whirlpool 3-way valve, and holding the hose up (WEAR GLOVES!), recirculate wort over the grains, while simultaneously whirlpooling. Continue for 15 minutes. Remove basket and allow to drain into bucket. WHIRLPOOL Reconfigure hoses for the whirlpool, with pump-out going into Therminator plate chiller. Allow hot wort to flow into the hoses/chiller. When bubbling is complete, turn on the pump. Allow the hot wort to flow into the chiller and recirculate. After 10 min, all is sterilized and chilling may begin. CHILLING Turn on hose water. Allow temperature to drop to 185 deg F, then turn off pump. Within 5 minutes, temp should be at 175 deg F. At this time, add the whirlpool hops and allow recirculation to continue for 15 minutes. After the 15 minute recirculation, turn the hose water back on. Chill to as cold as it will get, then use ice water recirculation if necessary, to bring temp down to 64 deg F or a bit lower. When chilling is complete, turn off the hose water recirculation. MOVING WORT TO FERMENTER Assure oxygenation setup is in place. Pour Yeast Buddy into the sanitized fermentor first, then start the transfer. Assure there is a steady stream of bubbles going into the outflowing wort. When the fermentor is about 1/2 full, add the Brewzyme-D and continue filling until wort stops flowing. Put a cover on the fermentor now. Gently swirl fermentor so that thorough mixing of Yeast Buddy and BrewZyme-D solutions occurs. PITCHING THE YEAST Decant the supernatant from the yeast culture. Save a little of the yeast in a jar for reculturing. Now, add the remainder of the yeast to the fermentor. With the diptube/airlock cap in place, swirl the fermentor gently to evenly distribute yeast. FERMENTATION Begin fermentation at 65 deg F. After 12-18 hours, add oxygen to fermentating wort for 30 seconds. Set temparature in the fermentation chamber to 82 deg F. Allow the temperature to self rise on its own over several days, but not warmer than 82 deg F. When temp reaches 82 deg F, set temp at 75 deg F. Have fermentation continue for a week to 10 days, until the Tilt Hydrometer shows the gravity is no longer dropping.
Paul's Karate Chop Doppelbock	Doppelbock	20 Litres	17.534	3.705	7.56	45.18	41.19 °L	941	0
Author: Jay Avrett Boil Size: 29.24 Litres Boil Time: 90 Boil Gravity: 13.3 Efficiency: 52.8 Mash Thickness: 2.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 12 ° C Priming Method: dextrose Priming Amount: 135.3 g Creation Date: 9/27/2022 12:09 PM Notes: 09-14-2018 - 65 deg. F. 09-15-2018 - 50 deg. F. 09-16-2018 - 52 deg. F. 09-21-2018 - 53 deg. F. 09-28-2018 - 60 deg. F. 10-02-2018 - start 2-month lager @ 55 deg. F. 11-18-2018 - bottle day won a gold medal Cowtown Yeast Wranglers HBC March 2019
BATCH#G014 Dank Sinatra	Imperial IPA	465 Gallons	1.076	1.014	8.25	86.7	7.15 °L	941	0
Author: DargyBear Boil Size: 475 Gallons Boil Time: 120 Boil Gravity: 1.075 Efficiency: 70 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 10.57 psi Creation Date: 7/5/2022 8:00 PM Notes:
Stout Café	Russian Imperial Stout	40 Litres	1.087	1.02	8.82	12.1	39.15 °L	941	0
Author: eleniak44 Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.306 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: 5/2/2021 5:22 PM Notes:
Imperial Chocolate Stout	Russian Imperial Stout	17.5 Litres	1.082	1.02	8.06	56.67	50 °L	941	1
Author: Jamie S Boil Size: 25.5 Litres Boil Time: 90 Boil Gravity: 1.067 Efficiency: 67 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: 5/27/2020 11:36 AM Notes: Gravity: 14/07/30 = 1022@30.2 (1024) After fermentation I added 20g of French Oak Chips (that were soaked in Irish Whiskey for 2 weeks) to the fermentor for 2 weeks.
Orange Dreamsicle Double IPA	Specialty IPA: New England IPA	12 Gallons	1.084	1.021	8.34	59.89	6.66 °L	941	0
Author: Boil Size: 12.92 Gallons Boil Time: 60 Boil Gravity: 1.081 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 3/21/2020 7:54 PM Notes:
2026 Back In The Saddle	Specialty IPA: New England IPA	15 Litres	1.079	1.019	7.91	42.09	4.74 °L	941	0
Author: Fims Boil Size: 16 Litres Boil Time: 30 Boil Gravity: 1.074 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: sucrose Priming Amount: N/A Creation Date: 9/20/2019 8:18 PM Notes:
Southern Tier Pumpking Clone (5gal)	Holiday/Winter Special Spiced Beer	5.25 Gallons	1.085	1.019	9.3	36.11	14.76 °L	941	1
Author: BigPeteB Boil Size: 7.77 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: co2 Priming Amount: 11.12 psi Creation Date: 8/11/2019 7:34 PM Notes: For the pumpkin, just use canned pumpkin puree (not pumpkin pie mix). In North America, this is probably Libby's or E.D. Smith brand, available in most supermarkets year-round usually in the baking aisle. I've scaled this recipe to use exactly 1 29-ounce can of pureed pumpkin, but a little more or less won't hurt. (Pureed pumpkin lasts forever in the freezer; just put it in a ziplock bag and flatten it out.) You can roast your own pumpkins if you want, but I've tried it in both pies and beer and couldn't tell the difference, and it's more work to get basically the same product. Quarter the pumpkin and remove the seeds. Steam for 30 minutes, or roast at 425°F/215°C until soft, probably at least 1 hour but depends on the size and thickness of your pumpkin. Scrape the flesh away and puree in a food processor. Don't use a jack-o'-lantern pumpkin for this, as they're bred for size and not flavor; instead use Sugar Pie or similar small varieties of pumpkin. Canned pumpkin is sometimes partly or entirely squash, not necessarily pumpkin; feel free to substitute other hard winter squash like Hubbard, kabocha, or acorn squash. You could even try using sweet potatoes. The pumpkin will leave a lot of trub in the mash and boil. After the boil, use a filter if you have one. If not, definitely rack the wort into the carboy rather than pouring or draining it. Before racking, stir the wort in the kettle very hard to get a strong vortex going, and then let it settle for at least 10-20 minutes. The heavy trub should be forced to the middle, and you can rack from the outside edge to avoid sucking too much of it up. For the vanilla extract, you definitely want to make your own; buying 4 ounces would make this a ridiculously expensive brew. Moreover, you might as well add the pumpkin pie spice (and you should mix your own from whole cinnamon, nutmeg, ginger, allspice, and cloves) to extract it, too. Cut and scrape 2 vanilla beans, and put all of it (including the pods) into a small jar. Optionally add the pumpkin pie spice (or whole spices). Add 4 ounces vodka. Let this sit for at least 2 weeks, shaking occasionally. The graham cracker extract is essential; it gives it that "pumpkin pie" flavor that I feel makes Southern Tier's taste so much better than other pumpkin beers. The amount to add is 1 teaspoon (5 milliliters); I measured this and it seems to be 4 grams. Add it in secondary if you're bottline, otherwise add it at kegging so as not to leave any behind in the carboy, which you could also do with the vanilla and spice extract. The water adjuncts are obviously specific to my local water. Clone of Southern Tier's Pumpking (https://stbcbeer.com/beers/pumking-imperial-ale/). Based on https://www.brewersfriend.com/homebrew/recipe/view/16367/southern-tier-pumking-clone, but modified enough that I really only claim their recipe as a second inspiration.
Tripel Gruit	Belgian Tripel	21 Litres	1.088	1.014	9.71	13	6.83 °L	941	0
Author: lollopado96 Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: co2 Priming Amount: 183.6 g Creation Date: 2/11/2019 2:41 PM Notes: Gruit base: Ginepro 130g -15min Camomilla 25g -15min Olmaira 50g -15min Verbena officinale 50g -15min diverse prove con differenti dosaggi con assenzio. aggiunta dell'acqua nella quale ho messo per 10 minuti l'assenzio a bollire per estrarre gli aromi e l'amaro. aggiunta dell'acqua a 20 gradi nel mosto raffreddato. assenzio 1g/l - Assenzio 2g/l
Amycla's Imperial Pale Ale	Imperial IPA	5 Gallons	1.077	1.015	8.2	74.95	8.03 °L	941	0
Author: Gerald Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.129 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/6/2015 6:13 PM Notes:
Imperial IPA Med Ekstrakt 20 L	Double IPA	20 Litres	1.086	1.016	9.14	108.56	8.5 °L	941	0
Author: Kjeller 5 Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.075 Efficiency: 65 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: 4/12/2018 1:22 PM Notes:
Snow Blows DIPA	Double IPA	1 Gallons	1.079	1.015	8.44	98.68	11.02 °L	941	0
Author: meanoldbadger Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/4/2018 3:55 PM Notes:
End-of-Season IPA	American IPA	11 Gallons	1.079	1.015	8.36	59.83	8.78 °L	941	1
Author: BeerDude66 Boil Size: 13.75 Gallons Boil Time: 70 Boil Gravity: 1.063 Efficiency: 85 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: 7/23/2017 3:09 PM Notes:
Belgian Dark Two	Belgian Dark Strong Ale	5.5 Gallons	1.084	1.018	8.71	33.73	24.37 °L	941	0
Author: The Kaptain Boil Size: 7.69 Gallons Boil Time: 75 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: Keg Priming Amount: N/A Creation Date: 4/11/2017 1:12 AM Notes:
Southern Passion/nelson Sauvin Sommerøl 2017	American Pale Ale	21 Litres	1.075	1.004	9.34	41.36	4.31 °L	941	0
Author: Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/9/2017 3:33 PM Notes:
Lamarada Stout	Experimental Beer	5.7 Gallons	1.089	1.029	7.81	18.36	50 °L	941	0
Author: nkgarfield Boil Size: 7.1 Gallons Boil Time: 90 Boil Gravity: 1.06 Efficiency: 75 Mash Thickness: 1.53 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/12/2016 6:07 PM Notes: "One man's extreme fermentation is another man's afternoon snack" ~ Garfield Brewery
Awesome Recipe	Double IPA	6 Gallons	1.076	1.018	7.59	168.27	13.36 °L	941	0
Author: fatherdano Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 78 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/13/2016 2:52 PM Notes:
Red Imp Ale	Double IPA	5.5 Gallons	1.076	1.019	7.51	63.61	15.69 °L	941	0
Author: pangloss Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.14 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/15/2015 4:09 PM Notes:
Nut Brown Ale (NB Kit) Imperial W/ Palo Santo	American Brown Ale	3 Gallons	1.074	1.015	7.72	27.6	24.48 °L	941	1
Author: peterj Boil Size: 4.25 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 35 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: 10/15/2015 7:45 PM Notes:
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