Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Pliny The Younger Clone	Imperial IPA	12 Gallons	1.088	1.01	10.27	328.85	6.54 °L	2.6K	0
Author: TampaTony Boil Size: 134 Gallons Boil Time: 90 Boil Gravity: 1.008 Efficiency: 65 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 76 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/24/2014 2:10 PM Notes: To reduce the vegetal flavor you can sub 35ml of hop extract for the 7 oz Columbus bittering addition. Do a 1.5L yeast starter and step up to a 3L yeast starter to get the desired pitching rate. Oxygenate 90 seconds with pure O2. Ferment at 67° F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. Age five more days then cold crash for 1 day. Fine with gelatin and then bottle or keg the beer.
Texas Tea	Russian Imperial Stout	5.5 Gallons	1.1	1.025	9.84	37.02	83.96 °L	2.6K	0
Author: David Saba 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: 7/12/2012 2:55 PM Notes: Black gold, Texas Tea - from the Beverly Hillbillies - this thing poured like oil from the brew kettle. Will see in 6 months how it goes.
Hoppy Red Ale	Irish Red Ale	6 Gallons	1.061	1.018	5.54	39.23	13.82 °L	2.6K	2
Author: arell12 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/18/2015 5:14 AM Notes:
Juicy Girl V1.7	American IPA	6 Gallons	1.063	1.015	6.34	45.95	7.73 °L	2.6K	0
Author: Jeremiah White Boil Size: 7.6 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: Keg Priming Amount: 5 gallons Creation Date: 8/12/2016 8:04 PM Notes: Cold crash 1 day, do not fine with gelatin. Add Sugar 10 min before end of Boil. Do not use filters for the hops and pitch first dry hops 2 days into active fermentation for Biotransformation. Dry hops are added the day you cold crash. Don't pay attention to the IBU count, it's way off.
Smashing Pumpkin	Autumn Seasonal Beer	5.5 Gallons	1.054	1.01	5.69	21.53	10.2 °L	2.6K	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/21/2016 5:42 PM Notes: Based on http://www.northernbrewer.com/smashing-pumpkin-ale-extract-kit 8/20 Brew Day Mashed in 2.5G @154F for 1 hour: grains, pumpkin puree Sparged mash grains with 1/2 G of water into brewpot Brought to boil, added 1st bottle of LME and DME, hops Boiled 45 minutes, added late addition malt extract Boiled 15 minutes. At flameout added spice. Added approx 3G of cold water to bring to 5.5 G. Cooled to 76F. OG 1.056 @70F. 8/21 - pitched yeast. 8/28 - racked to secondary. SG 1.012 @70F
Pale Ale Saaz (LHBS In Stock)	American Pale Ale	2.5 Gallons	1.062	1.015	6.1	29.42	8.94 °L	2.6K	5
Author: Imperial Brewing Co Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A 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: 2/24/2012 9:48 PM Notes:
Big Water Imperial Coffee Stout	Imperial Stout	5.5 Gallons	1.094	1.021	9.49	57.27	45.95 °L	2.6K	0
Author: DevinJ Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/17/2018 3:09 PM Notes: made 1L starter with two dry s-04 packets OG 1.072 FH 1.010 Cold steeped 2 oz coarse crushed beans for ~7 hrs Added sack of cold steep coffee to new sack of 1.5 oz of coarse crushed beans, added liquid and all beans to keg for around 30 mins and then pulled beans out
Scotchie	Strong Scotch Ale	11 Gallons	1.083	1.022	8	0	15.61 °L	2.6K	1
Author: Boil Size: 12.2 Gallons Boil Time: 60 Boil Gravity: 1.079 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: co2 Priming Amount: 12.25 psi Creation Date: 5/28/2021 8:54 PM Notes:
BJ's Grand Cru	Belgian Golden Strong Ale	5.5 Gallons	1.07	1.015	7.24	15.65	8.87 °L	2.6K	1
Author: rolandblais Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 72 Mash Thickness: 1.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4.3 oz Creation Date: 5/6/2020 9:38 PM Notes: http://austinhomebrew.com/assets/images/RCPPDF/03117.pdf
Mystic Cat - Imperial English Barleywine	English Barleywine	5.5 Gallons	1.2	1.042	20.74	83.81	22.05 °L	2.6K	1
Author: jessiepagan3 Boil Size: 8.73 Gallons Boil Time: 120 Boil Gravity: 1.126 Efficiency: 52 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: Dextrose Priming Amount: 3.5 Creation Date: 6/9/2016 6:04 PM Notes: First off, you'll notice that I calculated this Barleywine at 52% brewhouse efficiency. The first time I brewed this recipe, I calculated it at 60% (I had never attempted anything like this before), but only got 52%. If you're using a cooler mash tun, you're going to want to pick up another cooler and split the mash between the two. If you do so, recalculate your efficiency accordingly. Don't go with the standard 1.5 qt/lb water/grain ratio with this one. This is meant to be a chewy beer, so we're gonna go with 1 qt/lb in the mash. We'll do a full hour at 144°F to make sure the beta-amylase is happy. Still want some palatable malty sweetness, so raise it up to 158°F for 25 minutes and let the alpha enzymes do their thing. Mash out at 168°F. Don't rush any of the processes or cut back on any expenses when you brew this beer. If you're going to attempt something like this, go hard or go home. Water chemistry, pH stabilizers, yeast nutrient, etc.; she deserves it all! Note the 2-hour boil time. The best way to ferment this is by collecting the yeast from a previous batch. You'll have a significantly higher cell count. If this is your first time brewing this, you'll want to make two 2 Liter starters with the White Labs WLP099 Super High Gravity Ale Yeast. It's an English Ale that has fruity notes that shine through better at higher gravity points, so have fun with it. *Pro-Tip: Make your second starter out of the boiling wort and dilute it down to 1.040 SG. It'll make the starter environment closer to the one you're pitching into* Pitch the first starter slurry at 65°F after you aerate the crap out of the wort. For you carboy-shakers, that means 5 minutes of vigorous shaking. If you're worried about over-oxygenating your wort (which is pretty hard to do with a brew of this size), use the olive oil method by dipping the tip of a sanitized sewing pin into olive oil and stirring it into the chilled wort. After 48 hours, hit this bad boy with another dose of oxygen to ensure maximum yeast reproduction and full attenuation (if you used the olive oil method, skip that step), then immediately pitch the second starter slurry (still at 65°F). *Note: It's important to yell "SEND IN THE CALVARY!!!" when you pitch your second starter* After primary fermentation starts to slow down a bit, melt 4 lbs of dextrose down into a simple syrup/caramel (DON'T BURN IT!), then pitch directly into the fermenter. You don't want to use too much water to make the syrup. Don't add the sugar at flame-out (like many recipes call for), because you want the yeast to chew through the maltose first, then let it get to the simple sugars. If you pitch the yeast after the dextrose, it will chew through the simple sugars first, and then be too tired to get through all of the maltose. Primary fermentation at 65°F for 3-5 weeks. In the old days, the English Barleywine brewers would roll the barrels around the courtyard after primary fermentation to rouse the yeast. I like to go by tradition, so shaking the carboy at around the 4 week mark should do the trick. DO NOT SKIP THIS STEP! After rousing the yeast on my first batch, I saw a significant increase in activity over the next few days. Once you're sure primary activity is done, go ahead and move onto secondary fermentation. Make sure you save that yeast for another batch! Secondary fermentation at at 68-69°F for 2-6 months (use a CO2 blanket if you want to be safe) If you're bottling, use a priming solution made of 3.5 oz of priming sugar for a 5 gallon batch. Pitch this solution along with another 1/2 package of WLP099. Give this beer a few months to condition before preliminary tasting. Don't babysit; let the yeast do the work for you. Trust me, you'll reap the rewards in the end. Save a few bottles by cellaring at 55°F (lay the bottles on the side). Try to plan it out so that you open one bottle each year for the next 10 years, and watch the flavors develop. Save them for a special occasion (birthday, anniversary, your biannual air filter changing, etc.) Happy Brewing and Cheers!
Grapefruit Hefe	Weissbier	5.75 Gallons	1.052	1.016	4.72	17.2	4.25 °L	2.6K	1
Author: BrewHop Boil Size: 8.25 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/8/2016 7:13 AM Notes: Brewed 12/17/16. Strike water was 169F and hit right at about 152/153. Only recirculated a half gallon because of this. Sparge went well and nothing stuck was able to get full volume without cutting as it didn't fall below 2 brix, got close though. Kettle efficiency was 82% which is a little lower than expected. Hit everything on the nose including the gravity. Temp cooling went faster due to low OG I believe but still need to look into a different temp cooling method to quicken things up. Pitching temp stabilized at 63F. 12/18 temp was about 62F so I cooled to 61F. 12/19 and 12/20 temp was sitting at about 62F the whole day. 12/21 I put a heater into the beer and kicket it up to 68F. Out of the swamp bath on 12/26/16. 1/5/17 I transferred the beer into the keg and added the flavor grapefruit compound from Amoretti. Attenuation was a little lower than expected but that is ok, looking for something sweeter anyways. I went with 4oz of the compound. Directions said 1/2 - 1% concentration and 4oz was about 1/2%. Bottled on 1/9/16 and carbed to about 2.9 volumes. Won an award in the BAM World Cup of Beer
Black Lager #1	International Dark Lager	5.5 Gallons	1.058	1.014	5.77	24.7	35.55 °L	2.6K	0
Author: mcurtis431 Boil Size: 7.2 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/31/2016 1:27 PM Notes: Yeast - 1L Starter Fermentation: 14 days at 65 3 days at 72 3 days cold crash
Pickle Gose	Gose	5.5 Gallons	1.043	1.009	4.53	8.65	3.2 °L	2.6K	0
Author: Drifted88 Boil Size: 6.25 Gallons Boil Time: 30 Boil Gravity: 1.04 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: 9/30/2021 12:55 AM Notes: Late Saaz addition can be boil or whirlpool. Sparge to reach Pre-boil volume. Add second Lactic Acid addition at end of whirlpool to bring PH down to 3.6.
I'll Be Bock	Weizenbock	6 Gallons	1.087	1.022	8.59	15.93	18.22 °L	2.6K	0
Author: Shiny Head Brewer Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.065 Efficiency: 65 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: 10/1/2014 9:05 PM Notes: 2 pk 2ltr starter
Red Wheat Lager	Kellerbier: Amber Kellerbier	5 Gallons	1.054	1.014	5.22	22.1	11.64 °L	2.6K	0
Author: sebastianswaltz Boil Size: 6.5 Gallons Boil Time: 75 Boil Gravity: 1.042 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/23/2017 4:05 PM Notes:
APA Ramp (Rampongi)	American Pale Ale	25 Litres	1.049	1.008	5.34	33.41	7.44 °L	2.6K	2
Author: Jan Torstein Boil Size: 29.5 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 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: 6/21/2018 4:15 PM Notes:
Rauchbier	Rauchbier	5 Gallons	1.056	1.015	5.38	17.74	15.59 °L	2.6K	1
Author: Brian Brazil Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.094 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/19/2018 6:02 PM Notes:
Paleface	American IPA	5.5 Gallons	1.072	1.017	7.25	72.18	8.8 °L	2.6K	22
Author: Terrell Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 4/9/2021 8:51 PM Notes:
Bourborn Vanilla Imperial Porter	Baltic Porter	6 Gallons	1.087	1.022	8.6	32.7	40 °L	2.6K	1
Author: mdeboard Boil Size: 7 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: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/16/2013 1:24 AM Notes: 1400ml starter 2 mins of O2 in wort prior to pitching The oak is optional but I think it enhances the vanilla beans. Add oak/vanilla beans to secondary 7-14 days. The amount of bourbon used is up to you. Start off at 1 cup and work your way up. 1.75 cups is the sweet spot for me. The bourbon doesn't have to be Evan Williams. Use what you like.
NHC Gold Medal Oktoberfest 09	Oktoberfest/Märzen	6 Gallons	1.055	1.014	5.5	29.3	12 °L	2.6K	0
Author: Bob Zormeir Boil Size: 3.48707 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A 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: 4/1/2011 8:53 PM Notes:
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