Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Blockhouse Clone	American IPA	40 Litres	1.058	1.011	6.06	59.88	8.72 °L	819	0
Author: BrewBrus Boil Size: 43 Litres Boil Time: 60 Boil Gravity: 1.054 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: 2/22/2019 10:43 AM Notes:
67´s BIPA	Specialty IPA: Black IPA	20.8 Litres	1.063	1.011	6.77	66.06	50 °L	819	0
Author: Henningbryggeriet Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 11/15/2021 5:44 PM Notes:
Afternoon Delight	Belgian Blond Ale	4.5 Litres	1.062	1.005	7.51	36.79	5.33 °L	819	0
Author: Boil Size: 9.64 Litres Boil Time: 90 Boil Gravity: 1.029 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: 7/5/2021 3:53 AM Notes:
Churchkhela Sour - Dai Kide	Berliner Weisse	16 Litres	1.034	1.007	3.61	11.4	3.66 °L	819	0
Author: Dai Kide Boil Size: 18 Litres Boil Time: 30 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: sucrose Priming Amount: 71.2 g Creation Date: 12/28/2020 10:10 AM Notes: In Pot - Add lacto-B mix after wort has cooled down to 35C. Keep at higher temperature for 1 week. Check pH. Boil off when low enough. Add to fermenter (bucket). Ferment with US-05. When done, add a lot of fruit (see what's fresh).
1st Revisited	Saison	40 Litres	1.031	1.006	3.36	40.65	11.09 °L	819	0
Author: Alanreginato88 Boil Size: 44.33 Litres Boil Time: 50 Boil Gravity: 1.029 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: sucrose Priming Amount: 211.1 g Creation Date: 8/30/2020 6:37 PM Notes:
American IPA	American IPA	22 Litres	1.058	1.01	6.34	80.32	4.24 °L	819	0
Author: Boil Size: 29 Litres Boil Time: 45 Boil Gravity: 1.052 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 8/17/2020 12:14 PM Notes:
Ray's Snowflake Smoked Porter	Classic Style Smoked Beer	6 Gallons	1.064	1.016	6.36	42.3	16.38 °L	819	0
Author: JimFisher Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/8/2018 8:47 PM Notes:
Juicy Wizard IPA	American IPA	3 Gallons	1.068	1.017	6.72	42.08	8.5 °L	819	0
Author: TheUtoid Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/7/2017 10:36 PM Notes:
Belgian Strong	Belgian Golden Strong Ale	5.5 Gallons	1.083	1.01	9.51	32.73	4.21 °L	819	0
Author: Boil Size: 7.25 Gallons Boil Time: 90 Boil Gravity: 1.063 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/7/2016 3:26 PM Notes: Mash-in to reach a beginning mash temperature of 131F (protein rest) & hold for 20 minutes. Ramp or raise the temperature of the mash to 146F (saccharification rest) and hold for 60 minutes. Finally, ramp or raise the temperature to 168F (mash-out) and hold for 15 minutes. Lauter and sparge to collect enough preboil volume to allow for a 90 minute boil. Proceed with the 90 minute boil, adding the Simplicity candi syrup in the last 15 minutes of the boil. Chill to 64F, pitch yeast, and allow to raise to 82F over the course of 5 days. Ferment at 82F for 2 weeks. Then cold crash and lager at 32F for 3 weeks before bottling in Belgian bottles or kegging.
I Have All The Hops, Believe Me. Everybody Says So.	American IPA	19 Litres	1.065	1.015	6.55	64.19	6.74 °L	819	0
Author: Benny Van B Boil Size: 27.5 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/8/2016 5:09 AM Notes: Allow whirl hop rest for 45 minutes
Pseudo Tella	No Profile Selected	5.5 Gallons	1.052	1.013	5.07	21.87	29.79 °L	818	0
Author: scrambled Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/17/2017 6:32 PM Notes:
Cerra Nevada Pale Ale	American Amber Ale	5 Gallons	1.071	1.018	6.89	71.9	12.63 °L	818	0
Author: Johnh3nry Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/17/2015 4:08 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	818	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.
Goose Island Bourbon County Stout (MO & GP Base)	Russian Imperial Stout	5.5 Gallons	1.137	1.028	14.21	40.48	50 °L	818	2
Author: AGbrewer Boil Size: 14 Gallons Boil Time: 240 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/13/2020 5:15 PM Notes: 5 pounds base malt more than original recipe. Also split the base malt between 11.5 pounds of Maris Otter and 7.5 pounds of Golden Promise. This was the last of the Maris Otter bag I had bought in October. Also did a 2 step 2 liter starter (4 liter) on the Imperial Darkness yeast. Will add a 2 step 2 liter starter (4 liter) of the WLP099 (High Gravity) after 3 days of fermenting.
Base-malt	American Light Lager	2 Gallons	1.059	1.016	5.64	0	3.54 °L	818	2
Author: KatyTX_Brewer Boil Size: 2.2 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/24/2016 10:53 PM Notes:
Schwarzbier	Schwarzbier	5.5 Gallons	1.051	1.011	5.26	30.52	28.2 °L	818	0
Author: TwoDollarDanny Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: Forced (Keg) Priming Amount: N/A Creation Date: 8/10/2015 1:10 PM Notes: Based on Jamil's Schwarzbier recipe from BCS. Intended to use Carafa Special 2, but they only carry Blackprinz at the local homebrew shop. Lagering Method: http://brulosophy.com/methods/lager-method/
Jasmine Light Lager	American Light Lager	6.75 Gallons	1.045	1.007	4.94	14.78	2.1 °L	818	1
Author: Meatwad Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 85 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: 6/15/2021 12:13 AM Notes: jasmine rice, ferment under pressure @ 10 psi
Juni - Oktoberfest	Oktoberfest/Märzen	5.5 Gallons	1.054	1.013	5.39	20.21	13.43 °L	818	1
Author: Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 53 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/16/2015 12:52 PM Notes:
Brewgrass Pale Ale	Standard/Ordinary Bitter	5 Gallons	1.044	1.008	4.73	27.43	7.86 °L	818	0
Author: Boil Size: 6.59 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 85 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/15/2021 8:13 PM Notes:
Pour Karma	Belgian Pale Ale	5 Gallons	1.05	1.007	5.64	0	12.21 °L	818	0
Author: ademuri Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.083 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 77 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/19/2015 5:03 AM Notes:
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