Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Sly Red Rye IPA	Specialty IPA: Red IPA	21.5 Litres	1.057	1.01	6.16	71.98	16.77 °L	2.7K	0
Author: MickOS Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 62 Mash Thickness: 3.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 8/31/2019 7:11 AM Notes: This was a Grandfather kit. Kit price A$57.90. Priced up individually it is a fair bit more expensive!!
La Petite Orange	Belgian Dubbel	5.5 Gallons	1.052	1.012	5.29	16.87	11.75 °L	2.7K	1
Author: jbry Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/28/2015 10:46 PM Notes:
Simple Light Beer	American Light Lager	5 Gallons	1.042	1.007	4.58	13.73	2.8 °L	2.7K	2
Author: Genus Brewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/9/2017 6:25 PM Notes:
Citra Iguana	Specialty IPA: New England IPA	12.5 Gallons	1.064	1.016	6.22	21.43	4.53 °L	2.7K	0
Author: bluechev454 Boil Size: 14.49 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 80 Mash Thickness: 1.3 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: 2/3/2015 8:45 PM Notes: Grain Bill oats- just use old fashioned Quaker oats Mash Temp- Its better to mash on the higher side and try to get a "sweeter" or less ferment-able beer usually 154-158. Mash pH of 5.0-5.4. Correct acidity with lactic acid 88%. Measure after mash in. Water profile- Maintain a 1:1 chloride to sulfate ratio at a level of 150 ppm. These are the only two water variables that should be monitored. Conical Fermentation, conditioning and packaging process 1. Ferment for 5-10 days before adding any dry hop. The first 24 hours of active fermentation are the most critical in terms of proper temperature control (66-68°F). Once fermentation starts to slow, let the fermenters free-rise to 70-72°F. This ensures fermentation fully completes and scrubs out any unwanted off-flavors. 2. At day 7-8 after yeast pitch, Soft crash fermenter down to 55-60°F to allow the yeast to settle into the cone of the conical. Using dump valve, slowly remove yeast over 2 day period. 3. Cap/seal fermenter at soft crash temp, add dry hop. Purge and pressurize to 7-10 PSI and let sit for 2-3 days. 4. Cold crash to 35°F, under pressure for 2 days. Remove dry hop from dump valve over 2 day period. 5. Packaging- Do not let beer interact with oxygen. This will result in oxidation and a ruined product. Perform a closed transfer to a keg that is scrubbed of oxygen/air. You can do this by filling a keg with starsan and push it out with CO2. This will leave you with a keg full of CO2.
Son Of A Peach Milkshake NEIPA	Specialty IPA: New England IPA	28 Litres	1.062	1.02	5.54	74.73	3.85 °L	2.7K	1
Author: Vallka Boil Size: 33.3 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 90 Mash Thickness: 2.75 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: 9/7/2018 6:21 PM Notes: John's ale yeast
13A - Dark Mild	Dark Mild	24 Litres	8.606	1.76	3.6	15.5	15.58 °L	2.7K	0
Author: gozer Boil Size: 26 Litres Boil Time: 30 Boil Gravity: 8 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/29/2018 5:52 PM Notes: More specific Dark Mild recipe than Scott Mild which was midway between Scottish ale and Mild. Vienna can be substituted for Mild malt. Good info on the style, and sample recipes in this article: https://byo.com/article/mild-ale-its-not-dead-yet/
Wynchwood's Hobgoblin Ale	Northern English Brown	5 Gallons	1.053	1.013	5.19	29.76	17.74 °L	2.7K	1
Author: buzzerj Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 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: 2/14/2013 2:12 AM Notes: Try a Hobgoblin. You won't be disappointed.
#16 Passion Of Christ IPA	American IPA	10 Gallons	1.065	1.014	6.74	169.61	18.43 °L	2.7K	0
Author: Daily Bread Aleworks Boil Size: 13.44 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 67 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2015 5:24 PM Notes:
Orange Pale Ale - Sorghum	American Pale Ale	5 Gallons	1.072	1.021	6.65	35.5	2.56 °L	2.7K	0
Author: bigjohn68 Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.106 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/17/2015 6:39 PM Notes: Used Cascade Beer Company's Orange Coriander syrup at flameout not Belgian Candi syrup but it not listed in the drop down, the numbers came out the same.
6 Hands Budweiser Budvar	Czech Premium Pale Lager	30 Litres	1.054	1.015	5.01	31.14	5.97 °L	2.7K	2
Author: Greg Dunning - Beer Stalin Boil Size: 38 Litres Boil Time: 70 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 2.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/20/2017 4:49 PM Notes: Malt Detail German Pilsner = Weyerman Pilsner Lovibond = 1.5-2.0 $15.94 German Melanoidin = Dingemans Biscut L = 25 4.65 German Carapils = Briess Carapils L= 1.5 1.32 Total Malt $21.91 Hops Detail Saaz = Yakima Chief Hopunion $19.75
Fullers ESB Clone	Strong Bitter	5.5 Gallons	1.063	1.018	5.85	42.18	16.91 °L	2.7K	0
Author: Antmaniac Boil Size: 6.3 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: dme Priming Amount: 3.5 Creation Date: 9/20/2022 12:28 AM Notes: Single infusion mash at 154 for 90 mins. Raise to 168 for mash out and hold for 10 mins. Boil 60 mins. Cool to 66 after flameout and pitch yeast. Hold temp at 66-68 until gravity is 5 points from final (1024) and then let temp rise to 72 until finished. Low level of carbonation. Used Northern brewer @11.0 AA rather than Target for bitterness as shop didn’t have Target. I tweaked the recipe to add 1 of challenger at 20 mins vs .5oz at 60 and 1 oz of north down at 10 vs. .5 oz at 15 as the AA on the hops I was using was a lot lower than standard and I wanted to get more aroma from them. Gravity as start of boil was 1059. OG was 1063 after boil, so 72% efficiency. Pitched 250 ml of yeast from previous Pub beer that had finished fermenting. Cooked wort to 67 degrees from 71. After 24 hours gravity dropped 25 points to 1038. After 48 hours it was 1023 and wort chilled to 63. After 70 hours gravity 1021. Added 1 oz EKG and raised temp to 65. Raised temp slowly to 69 by day 6 when gravity was 1018. Increased attenuation to 72% from 69 standard. Also added 2 tablespoons of yeast cake after 5 days when gravity was stuck at 1021.
Yorkshire Stingo Clone	British Strong Ale	16.5 Gallons	1.079	1.019	7.9	37.67	18.71 °L	2.7K	0
Author: ragingmoon Boil Size: 19.09 Gallons Boil Time: 90 Boil Gravity: 1.073 Efficiency: 75 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: 10/23/2021 9:05 PM Notes: Mash all grains except chocolate wheat malt at 149° F (65° C) for 90 minutes. Powder chocolate wheat malt in a clean coffee grinder and sprinkle the powder over the top of the mash, then fly sparge as normal. Chill wort to 70° F (21° C), pitch yeast, and monitor for activity. As soon as fermentation begins, chill to 64° F (18° C) and make sure you’ve attached a blowoff hose. White Labs WLP007 Dry English ale yeast (optional, to increase attenuation) (add at high krausen. After fermentation is complete, rack to secondary and age four months to a year. Original was Fawcett Maris and Fawcett Dark Crsytal.
California Common	California Common	3.25 Gallons	1.052	1.016	4.79	37.35	10.53 °L	2.7K	0
Author: cjmck Boil Size: 4 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 1.31 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: 12/24/2015 5:55 PM Notes:
Irish Stout Gordon Strong	Dry Stout	23 Litres	1.048	1.013	4.52	33.25	50 °L	2.7K	1
Author: Rcmac Boil Size: 27 Litres Boil Time: 75 Boil Gravity: 1.041 Efficiency: 65 Mash Thickness: 2 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: 11/4/2015 2:55 AM Notes:
IPA (All Mosaic)	American IPA	24 Gallons	1.051	1.012	5.21	60.38	6.8 °L	2.7K	1
Author: RTL Boil Size: 21.5 Gallons Boil Time: 90 Boil Gravity: 1.057 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: Dex Priming Amount: 1oz/Gal Creation Date: 2/2/2015 1:22 AM Notes: BU:GU 1.24 2 Packets no starter is 0.69 pitch rate at 8B/g estimation.
Scottish Heavy 70/-	Scottish Heavy 70/-	1 Gallons	1.039	1.01	3.83	17.64	12.73 °L	2.7K	0
Author: Boil Size: 2 Gallons Boil Time: 120 Boil Gravity: 1.019 Efficiency: 65 Mash Thickness: 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: 1/22/2015 5:51 PM Notes: 500l Roasted barley White Labs WLP028 Edinburgh Ale, Wyeast 1728 Scottish Ale, or Fermentis Safale US-05 Use 7 grams of properly rehydrated dry yeast, 1.5 liquid yeast packages, or make an appropriate starter. Ferment at 65° F (18° C). When finished, carbonate the beer to approximately 1.5 to 2 volumes and serve at 48 to 52° F (9 to 11° C). Allowing the beer to cold condition around 40° F (4° C) for a few months will improve the beer.
Quadruple IPA	American IPA	5.5 Gallons	1.076	1.014	8.06	161.57	10.91 °L	2.7K	0
Author: stevendpurdy@gmail.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.056 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: 6/26/2018 1:20 AM Notes: OG 1.076 FG 1.008 8.93% Did use Ph stabilizer and Whirlfloc tablet.
Sour Cherry Belgian Blonde Ale	Belgian Blond Ale	3.5 Gallons	1.065	1.011	7.16	27.09	3.88 °L	2.7K	2
Author: John C. Smith Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.08 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/11/2018 12:32 PM Notes: Sour cherries were frozen, then thawed and pitted, and then frozen and thawed again before adding to the secondary. Added 1/8 tsp liquid pectic enzyme (several years old, so maybe no good) at the time to help clear haze. Lots of secondary fermentation from the cherries and juice. Also added 1 tsp gelatin (softened in 1/4 c cold water) finings. Still some haze before bottling, so added 1/4 tsp powdered pectic enzyme. Bottled with 2.6 oz. corn sugar. Final gravity 1.003! ABV 8.3%
The Wall (Pacifico Clone)	International Pale Lager	5.5 Gallons	1.057	1.015	5.53	23.02	5.11 °L	2.7K	1
Author: Greg Moore Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/18/2017 4:12 AM Notes:
Octoberfest	Märzen	5.5 Gallons	1.06	1.014	5.98	21.89	12.91 °L	2.7K	1
Author: Greg F Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 79 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 54 ° F Priming Method: Force carbonated Priming Amount: 15 psi Creation Date: 11/18/2015 7:26 PM Notes: Brewed 5/7/16 O.G.-1.054 Racked to secondary 5/21/16 F.G.-1.014 Kegged 6/4/16
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