Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
PMX Porter	American Porter	3 Gallons	1.068	1.017	6.71	29.81	40.8 °L	2.5K	3
Author: Semper Sitientum Boil Size: 4.54 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 76 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: turbinado Priming Amount: 2.9 oz Creation Date: 11/11/2019 2:52 PM Notes: Turbinado brown sugar used for bottle priming. Won it’s category with 41 points at 2020 Suwanee (Georgia) Beer Festival Home Brew Competition.
Stigbergets NEIPA Clone	Specialty IPA: New England IPA	23 Litres	1.064	1.014	6.47	62.62	3.88 °L	2.5K	0
Author: Morse Boil Size: 29 Litres Boil Time: 65 Boil Gravity: 1.051 Efficiency: 80 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/16/2017 6:22 PM Notes:
Omega Blonde	Blonde Ale	50 Litres	1.062	1.019	5.7	18.38	3.89 °L	2.5K	2
Author: Omega Haandbryggeri Boil Size: 57 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/13/2015 6:32 PM Notes: The recipe is inspirated by Bakke Brygg's Belgian Blonde 50 l. Mashing at 67*C for an hour and at 76*C for 10 minutes. Alternatively, use 20-25 gram of Irish Moss instead of Protafloc.
Exit 11 Extract Clone	Specialty Beer	5.5 Gallons	1.061	1.016	6.16	66.85	4.33 °L	2.5K	2
Author: bilhelm96 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Sucrose Priming Amount: 4.5 oz Creation Date: 1/24/2012 2:00 AM Notes: Clone of Flying Fish Exit 11 Hoppy American Wheat which was made once in 2009. From Flying Fish's website: "Exit 11 is an American-style wheat beer brewed with English ale yeast and three Pacific Northwest hops, Columbus, Palisade and Amarillo. It is brewed with 50% Belgian pale malt and 50% white wheat, and is an ideal summer thirst quencher, with its bouquet of tangerines and apricots. Exit 11 is available only during this one-time release, and only until it sells out across New Jersey, Pennsylvania and Delaware." Late additions at 15 minutes. 1-2 weeks primary 2 weeks secondary Dry hop for 7 days during secondary.
Strawberry Basil Wheat	Fruit and Spice Beer	5 Gallons	1.051	1.007	5.83	0	4.44 °L	2.5K	0
Author: Camp Rock Grove Brewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.085 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: Forced Priming Amount: N/A Creation Date: 7/2/2017 3:25 PM Notes: Slice up strawberries and basil leaves and stored in a quart jar with the vodka while the beer is in the primary fermenter. Use a big mouth bubbler secondary fermenter with a depth charge hop basket and dump the strawberry/basil/vodka mixture into the depth charge hop basket. Leave in the secondary for 14 days.
APA With Voss Kveik	American Pale Ale	11 Gallons	1.052	1.011	5.32	44.62	8.94 °L	2.5K	1
Author: Fatty Lumpkin Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 95 ° F Priming Method: priming sugar Priming Amount: 4 oz Creation Date: 7/8/2018 4:21 PM Notes:
Cascade Pale Ale	American Pale Ale	6 Gallons	1.053	1.011	5.61	45.1	8.09 °L	2.5K	4
Author: Ozarks Mountain Brewery Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 80 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: 10/2/2017 7:08 PM Notes:
Surly Furious	American IPA	5 Gallons	1.064	1.016	6.27	65.14	18.98 °L	2.5K	1
Author: jturnage40 Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.128 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/6/2016 7:52 PM Notes: 1. Yeast starter 2. Collect and heat 2.5 gallons of water. 3. Add 0.5 oz of Amarillo hops directly into the boil kettle. 4. For mail-order customers grains for extract kits come crushed by default, but if you requested uncrushed grains, crush them now. Pour crushed grain into supplied mesh bag and tie the open end in a knot. Steep for 20 minutes or until water reaches 170°F. Remove bag and discard. 5. Bring to a boil and add the 6.3 lbs Gold malt syrup. Remove the kettle from the burner and stir in the Gold malt syrup. 6. Return wort to boil. The mixture is now called “wort”, the brewer’s term for unfermented beer. - Add 2 oz Warrior hops and boil for 60 minutes. - Add 2 lbs Golden Light dme 15 minutes from then end of the boil. - Add 2 oz Amarillo hops at the end of boil. 7. Cool the wort. When the 60-minute boil is finished, cool the wort to approximately 100° F as rapidly as possible. Use a wort chiller, or put the kettle in an ice bath in your sink. 8. Sanitize fermenting equipment and yeast pack. While the wort cools, sanitize the fermenting equipment – fermenter, lid or stopper, fermentation lock, funnel, etc – along with the yeast pack and a pair of scissors. 9. Fill primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom of the kettle. 10. Add more cold water as needed to bring the volume to 5 gallons. 11. Aerate the wort. Seal the fermenter and rock back and forth to splash for a few minutes, or use an aeration system and diffusion stone. 12. OPTIONAL: if you have our Mad Brewer Upgrade or Gravity Testing kits, measure specific gravity of the wort with a hydrometer and record. 13. Add yeast once the temperature of the wort is 78°F or lower (not warm to the touch). Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter. 14. Seal the fermenter. Add approximately 1 tablespoon of water to the sanitized fermentation lock. Insert the lock into rubber stopper or lid, and seal the fermenter. 15. Move the fermenter to a warm, dark, quiet spot until fermentation begins.
Pirate Stout	Tropical Stout	6.5 Gallons	1.067	1.013	7.47	29.56	31.39 °L	2.5K	0
Author: emsroth Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 85 Mash Thickness: 1.44 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/27/2017 6:18 PM Notes:
Willamette Smash	American Pale Ale	3 Gallons	1.05	1.012	4.96	41.73	11.65 °L	2.5K	0
Author: Trekker23 Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: Force carb Priming Amount: N/A Creation Date: 9/14/2015 5:19 PM Notes:
Cream Of Three Crops (Cream Ale)	Cream Ale	5.5 Gallons	1.047	1.009	5.05	16.61	3 °L	2.5K	1
Author: andy24 Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 1.5 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: 2/28/2015 10:02 PM Notes:
Harvest Steam	California Common Beer	10.5 Gallons	1.063	1.023	5.24	30.77	9.12 °L	2.5K	1
Author: GreystoneHB Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 0.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/23/2014 6:45 PM Notes: after dextrose rest, recirculate wort onto bed, and lauter into kettle. Then batch-sparge with 8.5 gallons of 167 degree F water, mix, set bed, and lauter second runnings into kettle.
Sierra Nevada Celebration Custom	American IPA	6.5 Gallons	1.073	1.019	7.52	103.78	9.35 °L	2.5K	1
Author: Cornra Boil Size: 8.5 Gallons Boil Time: 120 Boil Gravity: 1.056 Efficiency: 78 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/3/2019 1:35 PM Notes: Single-stage yeast starter yield estimated at 410 billion cells using stir plate at 36 hours. Due to PBG miss at only 1.053 (probably due to mash-tun temp issues due to cold weather) I added 1 lb. of Corn Sugar - Dextrose
Carrot Cake Stout	American Stout	5.5 Gallons	1.069	1.025	5.81	37.19	33.52 °L	2.5K	1
Author: Turboawdevo Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 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: 1/12/2019 9:39 PM Notes:
American. Sour Ipa	American IPA	5.5 Gallons	1.054	1.008	6.04	43.6	5.88 °L	2.5K	1
Author: TomV. Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.099 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/11/2016 8:22 PM Notes:
LA Saison	Saison	6 Gallons	1.055	1.01	5.92	29.18	6.12 °L	2.5K	0
Author: beachsnowwhatever Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 60 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 76 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2015 1:27 AM Notes:
Walnut Stout	Imperial Stout	12 Gallons	1.095	1.016	10.45	43	50 °L	2.5K	0
Author: Mount This Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.082 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/9/2018 4:59 PM Notes:
Awesome APA Recipe	American Pale Ale	24 Litres	1.056	1.016	5.28	30.41	10 °L	2.5K	0
Author: munja Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: grožđani šećer Priming Amount: 140 g Creation Date: 4/9/2014 12:53 PM Notes:
Coffee Oatmeal Stout	Oatmeal Stout	5.5 Gallons	1.063	1.02	5.52	41.5	43.48 °L	2.5K	1
Author: HB209 Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/14/2017 6:30 PM Notes: NOW: AROMA: English style earthy herbal notes from the late hop addition of the KG hop. There is some residual coffeelike, aroma, A light grainy-nutty oatmeal character but very mild. TASTE: Some mild roasted coffee to coffee-and-cream flavor, light malty sweetness, very smooth bitter-ish character, soft mouthfeel, smooth, silky, velvety, medium body, creamy head with tight bubbles, . Next Time: Use 2oz of hops @ 60min. and then do a 15min addition to tone down the hop aroma to let some of the roasted malt character come through. Add into secondary 5oz of THCO coca nibs and 5oz of fresh roasted coffee beans.
Knuckles DRIPA (Double Rice IPA)	Imperial IPA	5.5 Gallons	1.109	1.024	11.12	120.43	8.89 °L	2.5K	1
Author: JeffNuck Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.08 Efficiency: 65 Mash Thickness: 1.5 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: 1/30/2019 2:22 AM Notes: If you have the right equipment with temp control, you may consider a step mash for optimal conversion. I will do a no-batch using only my 1st runnings of sweet wort, but but if you mash tun isn't large enough consider a 'double brew' where you split the grain in half and water. Drain your 1st running into boil kettle, then drain your second runnings into a bucket, clean out your grains from the mash tun, add the second half of your grains to the mash with with the second runnings from your first batch as the mash water. Be sure to properly reheat the wort/strike water before add the grain. When second mash is complete combine those 1st running into boil kettle with your other wort to being boil. Once primary fermentation is complete (~3-6 days), rack into secondary fermentor, then add the Blueberry Puree to the secondary to ensure it mixes well. Leave it in the secondary for at least 2 weeks before bottling or racking to a keg. Consider bottle or keg condition for up to 3 months for best results.
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