Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Bourbon Vanilla Oaked Mead	American Light Lager	1 Gallons	1.126	1.002	16.33	0	5.1 °L	808	0
Author: Raging_Engie Boil Size: 0.5 Gallons Boil Time: 60 Boil Gravity: 1.252 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: 2/7/2018 11:40 PM Notes: Wildflower Honey Agaed for 3 months with 2 vanilla beans and a half cup of french oak chipps soaked in bourbon
Delta One	Russian Imperial Stout	6 Gallons	1.109	1.022	11.35	51.38	40 °L	808	0
Author: Trailrunningisawesome Boil Size: 4 Gallons Boil Time: 90 Boil Gravity: 1.163 Efficiency: 70 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: 3/2/2015 7:00 PM Notes:
Mild Thing	Dark Mild	2.75 Gallons	1.035	1.011	3.23	17.31	18.81 °L	807	0
Author: FatsSchindee Boil Size: 3.4 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: Keg Priming Amount: N/A Creation Date: 4/7/2018 8:35 PM Notes: I’d probably go with a less attenuative British yeast normally for a mild, but I’m using this beer as a starter for a RIS, where I want a more attenuative yeast... so mashing higher, a higher percentage of crystal malt, and adding flaked oats to compensate for that (trying for more mouthfeel/body and slightly higher FG).
Skibsøl	Specialty Smoked Beer	5 Gallons	1.033	1.007	3.45	34.09	27.74 °L	807	0
Author: Pinetops Boil Size: 6.42 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 68 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: N/A Creation Date: 5/4/2023 11:21 AM Notes: Beech smoked barley is meant to be beechwood smoked malt (not a choice - curious) Could try with Kveik since probably similar to traditional yeast that was used Based on Right Proper Brewing’s version
Pale Ale / Lager Hybrid	No Profile Selected	38 Litres	1.041	1.01	4.02	13.41	4.57 °L	807	0
Author: timbo85 Boil Size: 45 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/30/2021 1:52 PM Notes: Fermented under 15PSI
Callow Session NEIPA 2.0	Specialty IPA: New England IPA	6 Gallons	1.036	1.006	3.94	38.52	2.81 °L	807	0
Author: Stack Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 88 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: 9.56 psi Creation Date: 6/20/2021 9:42 PM Notes: - Mash for 90 minutes - Add 25 drops of Amylo 300 and monk fruit sugar blend to the fermenter before transferring wort from the kettle. - Cut and scrape vanilla bean pods and lightly soak in vodka. Add entire container to the fermenter at high krausen with the hops.
Basic Lager V1	Light American Lager	5.5 Gallons	1.034	1.006	3.62	10.61	2 °L	807	0
Author: weldedsord Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.026 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/9/2020 1:17 AM Notes:
Beamish Stout Clone	Dry Stout	10 Gallons	1.044	1.011	4.3	52.58	33.59 °L	807	0
Author: Fuchi_jeg Boil Size: 11.84 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/16/2020 12:15 AM Notes: Mash PH additions: cacl2 calcium chloride 6 grams lactic acid 88% 1 ml final c2s ratio: .99 mash PH: 5.51 Water Gallons Quarts Total mash water needed 7.75 31 Grain absorption losses -0.99 -4 Starting boil volume 6.76 27 Volume increase from sugar/extract (late additions) 0.04 0.2 Boil off losses -1.5 -6 Amount in kettle at end of boil 5.3 21.2 Hops absorption losses -0.08 -0.3 Estimated amount in fermentor 5.22 20.9 Total: 7.75 31
Shenfield Shed Summer Session Ale	Best Bitter	60 Litres	1.038	1.009	3.88	82.68	9.54 °L	807	3
Author: Shenfield Shed Boil Size: 73.85 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 18.8 g Creation Date: 3/30/2020 6:21 PM Notes:
Two Of Tarts	Gose	10 Gallons	1.043	1.011	4.29	6.81	2.85 °L	807	0
Author: Todd Cogswell Boil Size: 11.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 1/3/2020 3:48 AM Notes: RECIPE: Two of Tarts 10 gallon batch (37.85 liters) Original gravity (before fruit additions): 1.042 Final gravity: 1.009 IBU: 5 SRM: 2 ABV: 4.5% Fermentables: 7.75 lb (3.52 kg) Pilsen Malt 2.75 lb (1.25 kg) White Wheat Malt 2.75 lb (1.25 kg) Flaked Red Wheat 1 lb (0.45 kg) Carapils 0.5 lb (0.23 kg) Acidulated Malt One 3 lb 1 oz can of Vintner’s Harvest Passionfruit Puree One 3 lb 1 oz can of Vintner’s Harvest Mango Puree Hops & Spices: 0.42 0z (12g) German Tradition. 6% AA. Boil 60 minutes 1 oz (28.35g) Sea Salt. Boil 60 minutes 0.92 oz (26g) Freshly crushed Indian Coriander. Flame out. Yeast & Bacteria: Wyeast 5223-PC Lactobacillus Brevis Wyeast 1272 American Ale II Note: Wyeast 5335 Lactobacillus buchneri can be used as an alternative for kettle souring if 5223-PC is not available. Homebrewers should monitor & adjust the Brew Day procedures as needed based on the culture’s performance and taste after souring. Additional Equipment: FermWrap or comparable fermentation heater Fermentation temperature controller Lactobacillus Preparation: 48 hours prior to the brew day, prepare a lactobacillus starter with the following ingredients: 45 grams dry malt extract 10 grams corn sugar 10 grams Calcium Carbonate (CaCO3, chalk) 1 gram yeast nutrient Bring to a boil in 500 ml of water in a 1-liter Erlenmeyer flask, cover and cool to 95° F (35° C) Add Wyeast 5223-PC Lactobacillus brevis and seal with a stopper and airlock. For the next 48 hours, keep the temperature of the starter as close to 95° F (35° C) as possible. Brew Day 1: Single infusion mash at 152° F (67° C). Collect the wort in the kettle, then bring to a boil for 5 minutes to pasteurize. Do NOT add hops. Cool the wort to 95-100° F (35-38° C), then draw off half the volume of wort into a sanitized carboy to set aside overnight. (You may also sour the full volume of wort, but we find that souring half the batch leads to a better balance of acidity and fuller mouthfeel in the finished beer.) Add 1 teaspoon of food grade lactic acid to the wort in the kettle to inhibit the development of unwanted bacteria before the Lactobacillus brevis can get to work. Add the Lactobacillus brevis starter to the remaining wort in the kettle. Do not agitate the starter before pitching and carefully decant to leave the calcium carbonate behind. Cover the kettle. Tape the FermWrap fermentation heater to the outside of the kettle. Tape the temperature controller probe to the outside of the kettle and tape a folded wash cloth or similar insulation over the probe. Plug the FermWrap into the temperature controller and set the controller to 95° F (35° C). Insulate the kettle on all sides and over the top with blankets, then let sit overnight. Brew Day 2: After 15 to 24 hours the wort should reach 3.5 to 3.7 pH and be tart to the taste. At this point, add the un-soured wort from the carboy back into the kettle. Heat the full volume of wort and boil for a full 60 minutes. Proceed as normal with the hops and other boil additions. Ferment at 68° F (20° C). Add fruit to primary once the fermentation begins to settle down around day 4.
First Witbier	Witbier	11 Gallons	1.042	1.011	4.07	5.07	5.61 °L	807	2
Author: Cleaver Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.154 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/6/2019 4:37 AM Notes: kegged on mar 25
SMASH Czech Lager	Czech Pale Lager	5 Gallons	1.027	1.007	2.62	51.12	2.32 °L	807	0
Author: tape smoker Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.024 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/11/2019 2:44 AM Notes:
Wit Beer	Weizen/Weissbier	5 Gallons	1.044	1.011	4.37	16.73	10.67 °L	807	0
Author: Winder Brew Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.089 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: 12/27/2017 8:57 PM Notes:
Lost Northerner IPA	American IPA	20.8 Litres	1.04	1.01	3.97	51.23	9.29 °L	807	0
Author: ben2906 Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.076 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: 2/3/2017 5:05 AM Notes: Steep grains at 80 degree C for 30 min Added fermentables on the boil Added hops - 45min cascade - 30min Northern Brewer - 10min citra - 10min cascade Ice bath for 2 hours + pitched yeast at about 22 degrees C going to ferment for at least a week then barrel it up with 85g brown sugar priming. 1 week wait then try.. dry hop 10g of each hop in king keg.. leave for one more week. then try taste and get drunk :) 15.03.17 reviewed recipe Steep 1/2 amount of grains at 80 degree C for 40 min Added fermentables on the boil 10-15 Added hops - 20g cascade 60min - 30g Northern Brewer 60 min - dry hop citra OG 34 FG 08
Spotted Cow Clone With Chinook And Cascade	Blonde Ale	13 Litres	1.041	1.008	4.39	36.91	8.1 °L	807	1
Author: Antonio Jo Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.021 Efficiency: 35 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/23/2016 7:01 PM Notes:
June Scottish Heavy	Scottish Heavy	5 Gallons	1.04	1.012	3.74	14.7	14.67 °L	807	1
Author: BrewDuty Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/13/2016 3:31 AM Notes:
Co3C 4.0 10 Gal	Cream Ale	11 Gallons	1.041	1.008	4.31	17.08	3.16 °L	807	1
Author: Closet Brood Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2016 10:59 PM Notes:
Awesome Recipe	Weizen/Weissbier	5.5 Gallons	1.044	1.011	4.35	14.17	2.82 °L	807	0
Author: Brew Lab Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.032 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: 9/26/2015 10:01 PM Notes:
Stacey's Kit - Premium Old Ale	Belgian Specialty Ale	5.5 Gallons	1.035	1.008	3.61	50.54	11.92 °L	807	0
Author: Roadwg Boil Size: 3 Gallons Boil Time: 45 Boil Gravity: 1.065 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: 4/10/2015 3:40 PM Notes:
Hot Wax Black IPA	American Stout	475 Litres	1.04	1.008	4.21	0	30.27 °L	807	0
Author: Boil Size: 490 Litres Boil Time: 60 Boil Gravity: 1.038 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: 4/9/2015 11:45 AM Notes:
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