Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
[Byo] Old Ale	Old Ale	8 Litres	1.083	1.021	8.14	39.82	21.66 °L	2.5K	0
Author: duncans Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/3/2015 12:28 PM Notes: Based on guide here http://byo.com/malt/item/1201-old-ales Brew a 1028 brown ale and dump yeast cake onto this. Also add a yeast cake from a wlp007 beer.
Habanero Mango IPA	American IPA	5.5 Gallons	1.075	1.017	7.56	85.8	24.06 °L	2.5K	1
Author: Alemate Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.055 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: 7/11/2015 2:24 PM Notes:
Dunkel Weisse (blinda Katten)	Dunkles Weissbier	20 Litres	1.064	1.015	6.37	13.75	20.62 °L	2.5K	0
Author: eric_per Boil Size: 23 Litres Boil Time: 65 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: Sugar Priming Amount: 205g - 17 liter Creation Date: 5/5/2016 11:30 AM Notes: http://olrecept.se/den_blinda_katten OG: 1.055 FG: 1.012 ABV: 5.63%
Row 2 Hill 56 Clone	American Pale Ale	11 Gallons	1.06	1.014	5.99	43.78	6.24 °L	2.5K	10
Author: Swingaling Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 75 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: N/A Creation Date: 4/2/2016 5:32 AM Notes:
Kentucky Common	American Amber Ale	10 Gallons	1.049	1.011	5.02	28.01	15.78 °L	2.5K	1
Author: stephen.h.irving@gmail.com Boil Size: 12 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Keg Priming Amount: N/A Creation Date: 11/2/2015 11:01 PM Notes: 06NOV15: STARTER, used 2 packets of WLP001 pure pitch dated 21SEPT15, 7.3 oz DME, 1/2 tsp yeast nutrient, used pro brewer .75 pitch ratio KY COMMON RESEARCH: Historical Beer: Kentucky Common Aroma: Low to medium grainy, corn-like or sweet maltiness with a low toast, biscuity-grainy, bready, or caramel malt accent. Medium to moderately-low hop aroma, usually floral or spicy in character. Clean fermentation character, with possible faint berry ester. Low levels of DMS are acceptable. No sourness. Malt-forward in the balance. Appearance: Amber-orange to light brown in color. Typically clear, but may have some light haze due to limited conditioning. Foam stand may not be long lasting, and is usually white to beige in color. Flavor: Moderate grainy-sweet maltiness with low to medium-low caramel, toffee, bready, and/or biscuity notes. Generally light palate flavors typical of adjunct beers; a low grainy, corn-like sweetness is common. Medium to low floral or spicy hop flavor. Medium to low hop bitterness, which should neither be coarse nor have a harsh aftertaste. May exhibit light fruitiness. Balance in the finish is towards the malt. May have a lightly flinty or minerally-sulfate flavor in the finish. The finish is fairly dry, including the contributions of roasted grains and minerals. No sourness. Mouthfeel: Medium to medium-light body with a relatively soft mouthfeel. Highly carbonated. Can have a creamy texture. Overall Impression: A darker-colored, light-flavored, malt-accented beer with a dry finish and interesting character malt flavors. Refreshing due to its high carbonation and mild flavors, and highly sessionable due to being served very fresh and with restrained alcohol levels. Comments: Modern characterizations of the style often mention a lactic sourness or sour mashing, but extensive brewing records from the larger breweries at the turn of the century have no indication of long acid rests, sour mashing, or extensive conditioning. This is likely a modern home brewer invention, based on the supposition that since indigenous Bourbon distillers used a sour mash, beer brewers must also have used this process. No contemporaneous records indicate sour mashing or that the beer had a sour profile; rather the opposite, that the beer was brewed as an inexpensive, present-use ale. History: A true American original style, Kentucky Common was almost exclusively produced and sold around the Louisville Kentucky metropolitan area from some time after the Civil War up to Prohibition. Its hallmark was that it was inexpensive and quickly produced, typically 6 to 8 days from mash to delivery. The beer was racked into barrels while actively fermenting (1.020– 1.022) and tightly bunged to allow carbonation in the saloon cellar. There is some speculation that it was a variant of the lighter common or cream ale produced throughout much of the East prior to the Civil War and that the darker grains were added by the mostly Germanic brewers to help acidify the typical carbonate water of the Louisville area. Up until the late 19th century, Kentucky Common was not brewed in the summer months unless cellars, usually used for malting, were used for fermentation. With the advent of ice machines, the larger breweries were able to brew year round. In the period from 1900 to prohibition, about 75% of the beer sold in the Louisville area was Kentucky Common. With prohibition, the style died completely as the few larger breweries that survived were almost exclusively lager producers. Characteristic Ingredients: Six-row barley malt was used with 35% corn grits to dilute the excessive protein levels along with 1 to 2% each caramel and black malt. Native American hops, usually about .2 pounds per barrel of Western hops for bittering and a similar amount of New York hops (such as Clusters) for flavor (15 minutes prior to knock out). Imported continental Saazer-type hops (.1 pounds per barrel) were added at knock out for aroma. Water in the Louisville area was typically moderate to high in carbonates. Mash water was often pre-boiled to precipitate the carbonate and Gypsum was commonly added. Considering the time from mash in to kegging for delivery was typically 6 to 8 days, clearly aggressive top-fermenting yeasts was used. Style Comparison: Like a darker-colored cream ale emphasizing corn, but with some light character malt flavor. Malt flavors and balance are probably closest to modern adjunct-driven international amber or dark lagers, Irish red ales, or Belgian pale ales. Vital Statistics: OG: 1.044 – 1.055 IBUs: 15 – 25 FG: 1.014 – 1.018 SRM: 11 – 20 ABV: 4.0 – 4.4% Commercial Examples: Occasional brewpub and microbrewery specials References: Wahl & Henius, Louisville Breweries, Brewing Logs from Phoneix and Oertel Breweries. Research and initial writeup by Dibbs Harting, support by Conrad Selle and Leah Dienes.
Sierra Nevada Celebration Ale	American IPA	5.5 Gallons	1.063	1.015	6.33	69.97	11.76 °L	2.5K	0
Author: SpencerG11 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/22/2015 2:30 AM Notes:
Super Easy All Grain Amber Ale	American Amber Ale	5 Gallons	1.063	1.016	6.2	32.22	14.86 °L	2.5K	0
Author: beermonger Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/22/2014 12:31 AM Notes: Mash start temp 175 for 1 hour, Sparge at 180. Run 1 gallon before Sparge and slowly readd first runnings to mash grain bed. Slowly add Sparge water evenly to grain bed. Keep waterlevel below grain bed top. After your kettle is filled to 7 gallons for 6 gallon batch or 6 gallons for 5 gallon batch start your final boil and add hops accordingly. Great great beer. I plan on brewing more than once. Probably my favorite so far.
Saison - Anchorage Brewing Love Buzz Saison	Saison	5.5 Gallons	15.647	4.232	6.21	46.72	8.2 °L	2.5K	0
Author: Bgaspard1777 Boil Size: 7.4 Gallons Boil Time: 90 Boil Gravity: 11.8 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 78 ° F Priming Method: Table sugar Priming Amount: 6.5oz Creation Date: 12/19/2013 11:32 PM Notes: - Ferment with Wyeast 3544 Belgian Ardennes @ 78 F - Transfer to French Oak Pinot Noir barrels after primary Fermentation - Add Brett Brux and let ferment again for 6 to 8 months warm. - Dryhop in barrel for 20 days (at the end of 6 to 8 months aging) with Citra – 85 grams per 5 gallons on beer. - Blend barrels and bottle condition with wine yeast. 1 month in the bottle warm conditioning. 30 Minute mash allows some leftover complex starches for the brett to consume. Anticipated FG after Brett is 1.003 Serve in tulip, carb high
Pale Ale Mosaic/Simcoe/Citra	American Pale Ale	3 Gallons	1.057	1.013	5.75	54.69	6.56 °L	2.5K	1
Author: stinkygrapes Boil Size: 5 Gallons Boil Time: 90 Boil Gravity: 1.034 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: 11/27/2013 7:48 PM Notes:
Breakfast Beer	Russian Imperial Stout	6 Gallons	1.079	1.015	8.37	46.51	37.65 °L	2.5K	0
Author: octopussy Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2015 7:11 PM Notes: Water Gallons Quarts Total mash water needed 8.39 33.5 Strike water volume at mash thickness of 1.5 qt/lb 4.71 18.9 Remaining sparge water volume 3.67 14.7 Grain absorption losses -1.57 -6.3 Mash Lauter Tun dead space -0.25 -1 Amount going into kettle 6.56 26.3 Boil off losses -1.5 -6 Hops absorption losses -0.06 -0.3 Amount going into fermentor 5 20 Total: 8.39 33.5
Largerita Tequiza Clone (larger Yeast-ale Temp)	Specialty Beer	5.5 Gallons	1.057	1.014	5.63	13.24	10.9 °L	2.5K	2
Author: curtdo@comcast.net Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 74 ° F Priming Method: sugar Priming Amount: .9 cup Creation Date: 6/8/2015 9:53 PM Notes: 1.5 oz olivenation lime extract Actual OG 1.062 Actual FG 1.009 abv 7.1% I love this beer. A sort of beer margarita.
Hwt Cider 2	Common Cider	5 Gallons	1.067	1.003	8.4	0	5.78 °L	2.5K	4
Author: Boil Size: 5 Gallons Boil Time: N/A Boil Gravity: 1.067 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: 3/12/2013 1:13 AM Notes:
Yuengling Clone	American Light Lager	5 Gallons	1.038	1.009	3.89	24.94	11.23 °L	2.5K	0
Author: murphyja99 Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/4/2016 3:04 AM Notes: Bring 1 gal of water to 165 deg f. Place grains and corn into cloth bag and steep at 149 deg f (temp should drop approx 20 deg when grains are placed in) for 45 min. After 45 min place grain bag in colander and wash with 1 gal of hot water in to mash. Bring to boil an add liquid malt extract and hops per directions.
Vanilla Milk Stout	Sweet Stout	5.25 Gallons	1.082	1.029	6.94	41.11	50 °L	2.5K	2
Author: Berkenoski Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 62 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/12/2016 4:34 PM Notes:
German Brown Ale	American Brown Ale	5 Gallons	1.052	1.01	5.54	32.55	28.8 °L	2.5K	1
Author: MHerb Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/29/2015 6:11 PM Notes: Used one pack of US-05 and some washed Wyeast 3068 from a Wheat Beer to make a starter. Should have higher attenuation and slight german notes.
Fantasy Factory Clone	American IPA	20 Gallons	1.07	1.02	6.53	74.9	7.49 °L	2.5K	1
Author: HoppyIPAGuy Boil Size: 22 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 75 Mash Thickness: 1.192 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/8/2017 5:02 PM Notes: Bumped up the Hop schedule to get more IBU's to make it a slightly hoppier Fantasy Factory clone.
Stone And Wood Clone (Various Ideas)	Australian Sparkling Ale	4.8 Litres	1.047	1.01	4.78	20.99	5.15 °L	2.5K	0
Author: Grubb Boil Size: 7.1 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19.4 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/29/2018 1:55 AM Notes:
Awesome Recipe	German Helles Exportbier	8 Gallons	1.05	1.012	5.05	25.82	5.49 °L	2.5K	0
Author: Pat Boil Size: 9.5 Gallons Boil Time: 60 Boil Gravity: 1.042 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: 1/10/2016 3:30 AM Notes:
Imperial Kvass	Specialty Beer	2.5 Gallons	1.047	1.01	4.91	15.05	11.17 °L	2.5K	0
Author: YuriyT Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/12/2015 4:56 PM Notes: Inspiration: https://www.homebrewersassociation.org/homebrew-recipe/the-tsars-kvass/ Brew 9/24 Keg 10/4
DRIS - Double Russian Imperial	Russian Imperial Stout	1 Gallons	1.156	1.039	15.39	59.98	39.47 °L	2.5K	1
Author: KyleChepla Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.104 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: 9/1/2013 1:54 PM Notes: 100 cc starter made with Dry English an pitched into the bucket with Champagne yeast. Molasses listed as 1 oz but was 1/8 cup.
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