Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
The Illusion Of Respect	Experimental Beer	11.5 Gallons	1.044	1.01	4.5	75.14	3.87 °L	824	1
Author: Boil Size: 12.75 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/6/2018 7:32 PM Notes: 50 degrees. Allow temp to hit mid '60's for a couple days after the aggressive fermenting is finished, secondary, then store at 40 degrees for 3-4 weeks. Double Pitch Yeast.
We Won't' Stand For, Hazy, I.P.A's, Anymore!	Specialty IPA: New England IPA	24 Litres	1.063	1.012	6.64	33.34	4.29 °L	824	0
Author: Brew Dave Boil Size: 30.32 Litres Boil Time: 60 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: N/A Priming Amount: N/A Creation Date: 5/19/2024 5:19 PM Notes: Mash out 77c - 10 mins.
Blue Moon	Witbier	12 Gallons	1.055	1.01	5.93	9.48	4.33 °L	824	1
Author: Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.048 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: 3/16/2022 6:10 PM Notes:
Jazz Flute Norwegian Kveik Farmhouse	Mixed-Style Beer	5.5 Gallons	1.06	1.011	6.42	22.89	4.24 °L	824	1
Author: Boil Size: 7.07 Gallons Boil Time: 90 Boil Gravity: 1.047 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: 9/28/2021 2:18 PM Notes: Mark Boelman of Loveland, CO won a silver medal in Category 28: Specialty Beer during the 2018 National Homebrew Competition Final Round in Portland, OR. Boelman’s Norwegian Kveik farmhouse (historical beer) earned 2nd place among 181 entries in the category. Target water profile: 19ppm Calcium; 2ppm Magnesium; 15ppm Sodium; 15ppm Sulfate; 23ppm Chloride. Mash pH target of 5.22. Sparge with lactic acid. Mash at 149° F. 90 minute boil. Pitch yeast at 66° F and slowly raise temperature to 72° F through first 3 days of fermentation. Hold at 72° F until fermentation is complete.
Saison Du Foret	Saison	25 Litres	1.07	1.012	7.62	41.27	4.44 °L	824	0
Author: Xiua brewery Boil Size: 32 Litres Boil Time: 70 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: dextrose Priming Amount: 101.6 g Creation Date: 6/18/2021 1:46 PM Notes:
Lavender Rhubarb Wit	Witbier	45 Litres	13.615	3.947	5.21	21.1	3.85 °L	824	1
Author: Prairie Ninja Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 20.5 Efficiency: 80 Mash Thickness: 2.82 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: 1.76 bar Creation Date: 4/23/2021 6:08 PM Notes:
Pauwel Kwak Clone 3 Gal.	Belgian Blond Ale	3 Gallons	1.074	1.017	7.49	2.7	10.11 °L	824	0
Author: joelbartlett Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.222 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: dextrose Priming Amount: 5 0z Creation Date: 1/25/2021 3:40 AM Notes: MASHEXTRACT RECIPE AND PROCEDURE FOR PAUWEL KWAK 6 Ibs. (2.7 kg.) English amber dried malt extract 1½ Ibs. (0.7 kg.) French Pilsener malt or other Pilsener malt 3½ Ibs. (1.6 kg.) Belgian Munich malt-7 Lovibond (15 EBC) 5 Ibs. (2.3 kg.) Total grains 4 HBU (113 MBU) English Challenger hops (pellets)-60 minutes (bittering) 2.5 HBU (71 MBU) European Styrian Goldings hops (pellets)-15 minutes (flavor/aroma) 1 HBU Czech Saaz hops (pellets)-15 minutes (flavor/aroma) ¼ tsp. Irish moss ¾ c. corn sugar for priming in bottles. Use ⅓ cup corn sugar if priming a keg. Wyeast 1214 Belgian Ale yeast suggested; it is high-gravity- and esterproducing. A step infusion mash is employed to mash the grains. Add 5 quarts (4.8 1.) of 140-degree F (60 C) water to the crushed grain, stir, stabilize and hold the temperature at 133 degrees F (56 C) for 30 minutes. Add 2.5 quarts (2.4 1.) of boiling water. Add heat to bring temperature up to 150 degrees F (65.5 C). Hold for about 60 minutes. After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 2 gallons (7.6 1.) of 170-degree F (77 C) water. Collect about 3 gallons (11.5 1.) of runoff. Add malt extract and bittering hops and bring to a full and vigorous boil. The total boil time will be 60 minutes. When 15 minutes remain, add flavor hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat, then separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 1.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-1.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter and age for one month, preferably at about 70 degrees F (21 C). When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
(PH)2 ADOREA Honey And Vanilla White Cream Ale	Mixed-Style Beer	5.5 Gallons	1.063	1.024	5.11	18.89	6.3 °L	824	0
Author: HenriquePH Boil Size: 9.2 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 23.72 psi Creation Date: 7/3/2020 1:59 PM Notes: This is a Tribute for the best Vannila Cream Ale ever... That one: https://www.brewersfriend.com/homebrew/recipe/view/1633/vanilla-cream-ale I would say everyone should brew that one above... ours is a little bit heavy though.... more dark either... Regards from Brazil Note1: Add Honey with water to the fermentor, after heating the mix for 25min at 180F Note 2: Add Vannila mixed with a shot of a good vodka to the keg
Mosaic Pale	American Pale Ale	23 Litres	1.056	1.009	6.17	40.7	9.28 °L	824	0
Author: Sand_@_Salt Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.117 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/28/2019 9:03 PM Notes:
Quad Privileges	Belgian Dark Strong Ale	11 Gallons	1.086	1.015	9.29	26.15	32.6 °L	824	0
Author: donop12 Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.067 Efficiency: 69 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/10/2018 3:05 PM Notes:
Aaaa	American Pale Ale	4 Litres	1.055	1.014	5.45	42.16	5.31 °L	824	0
Author: Boil Size: 5 Litres Boil Time: 15 Boil Gravity: 1.044 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/30/2015 8:31 AM Notes:
Belgian Wit	Witbier	6.5 Gallons	1.055	1.013	5.44	29.44	3.5 °L	824	0
Author: Mybuddypete Boil Size: 7.9 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 72 Mash Thickness: 1.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/1/2018 3:34 PM Notes:
Raison Saison	Clone Beer	5.25 Gallons	1.068	1.016	6.72	23.84	5.28 °L	824	2
Author: Horst Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 80 ° F Priming Method: Keg Priming Amount: 21psi @ 36 degree Creation Date: 1/10/2018 11:56 PM Notes: if wort doesn't attenuate enough, Use WLP001 as second yeast.
Punkin Roll!	Autumn Seasonal Beer	5.5 Gallons	1.068	1.022	6.04	18.88	14.24 °L	824	1
Author: Dave_D_Gator Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.05 Efficiency: 75 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: 9/27/2017 6:17 PM Notes: 1.5L yeast starter
There Will Be Blood Orange Wit	Spice, Herb, or Vegetable Beer	6 Gallons	1.073	1.02	6.85	9.95	4.83 °L	824	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.145 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/16/2017 12:59 AM Notes:
3 Bbl Pretentious Bastard	Belgian Dark Strong Ale	110 Gallons	1.071	1.011	7.92	63.99	14.99 °L	824	0
Author: amcclain Boil Size: 130 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 85 Mash Thickness: 1.25 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: 12/29/2016 9:37 PM Notes: Pitch 15 packs of Abbey Yeast Pitch and ferment @ 65F for two days then allow to Free rise. Add candi syrup with 5 min to go in boil
Festive Scandic Dark Ale	American Stout	80 Litres	1.082	1.022	7.83	39.9	38.89 °L	824	0
Author: MontyMouse Boil Size: 100 Litres Boil Time: 60 Boil Gravity: 1.065 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/15/2016 4:00 PM Notes: Given that the malts do not provide much in the way of fermentable sugars when using the craft kitchen kit we may need to tweak the Malt Extract upwards to hit the target abv of 7-8%
GUANAREÑA BELGA	Witbier	60 Litres	1.044	1.011	4.25	10.78	4.86 °L	824	2
Author: Barricas Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 10 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: INVERT SUGAR Priming Amount: 500 Creation Date: 8/26/2016 4:12 PM Notes:
Dark Base Beer	Mixed-Fermentation Sour Beer	370 Gallons	1.041	1.002	5.07	6.3	29.02 °L	824	0
Author: Jameswoody Boil Size: 460 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/18/2016 6:16 PM Notes:
Powerhouse	Imperial IPA	5 Gallons	1.074	1.013	7.99	60.33	9.12 °L	824	1
Author: bloodysafety Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.093 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/3/2015 4:25 PM Notes: Took yeast from previous batch (also Safale US05)of IPA, held in fridge for a week allowed to grow overnight and then added more wort and an additional package of Safale US05 which proofed for the entirety of the brew day
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