Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Pumpkin Pie Shake IPA	Fruit Beer	5.5 Gallons	1.069	1.023	6.1	41.96	4.54 °L	2.5K	1
Author: BigDaddy84 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 1.75 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: 11/13/2021 4:44 PM Notes: If not "spicy" enough in the secondary maybe add in some spiced rum and/or spice extract.
GINGER CIDER 23L	Fruit Cider	23 Litres	9.885	1.016	4.67	4.15	1.76 °L	2.5K	1
Author: Black Hops Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 9.1 Efficiency: 90 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/10/2020 12:29 PM Notes:
Märzen	Märzen	13 Litres	1.056	1.008	6.25	20.61	13.46 °L	2.5K	1
Author: Timox Boil Size: 19 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/3/2016 2:22 PM Notes: 9 L mäskivesi 74 C, uuni 75 0 67.5 15 67.5, uuni 70 30 67.5 45 67 60 66 75 66 90 65 14 L huuhteluvettä 78 C OG 1.056 0.5 L vettä OG 1.054 FG 1.016 5.3. Käyminen alkuun lämpimässä. Su 6.3. Autotalliin, ~10 C n. 5pv. Pe 11.3. Lämpimään 20 C 2-3 pv Ma 14.3. Sekundääriin, jääkaappiin Su 3.4. Pullotus autotallissa, jääkaappiin
Hoppy French Saison Mod	Saison	3.8 Litres	1.053	1.014	5.1	36.59	3.83 °L	2.5K	0
Author: Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.025 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/7/2015 9:19 AM Notes:
SteinBrew	Scottish Export	70 Gallons	1.05	1.011	5.06	16.8	12.89 °L	2.5K	0
Author: SchuBrew Boil Size: 75 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.2 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: 11/5/2015 10:24 PM Notes:
Winters Bourbon Cask Ale Clone	Experimental Beer	5.5 Gallons	1.073	1.02	6.85	16.3	22.43 °L	2.5K	1
Author: wesiht Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/11/2016 4:33 AM Notes: Dumped Onto yeast cake from former IPA/IPL batch.
Bourbon Bacon Stout	Foreign Extra Stout	2 Gallons	1.067	1.017	6.59	34.51	30.2 °L	2.5K	1
Author: mcb7722 Boil Size: 1.4 Gallons Boil Time: 60 Boil Gravity: 1.096 Efficiency: 45 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 63 ° F Priming Method: Glucose Monohydrate / Dextrose Priming Amount: 3oz Creation Date: 6/14/2014 6:48 PM Notes: Secondary prep: -Place bacon in pan and bake at 350f oven until nearly done. sprinkle brown sugar over bacon near the end and allow to caramelize. -Allow bacon to cool, break into ~1-2in slices and place in muslin bag with whiskey oat chips. -Place muslin bag into mason jar and pour Jim and bourbon over (0.5oz per bottle), seal and allow to sit at room temperature for 4 hours. -Place in freezer to allow fat to render on top for 1 week. -Carefully remove layer of fat every other day until removed.
All Ends Pale	American Pale Ale	11 Gallons	1.055	1.016	5.24	35.46	8.33 °L	2.5K	1
Author: Ozarks Mountain Brewery Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 80 Mash Thickness: 2 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: 9/10/2013 5:09 PM Notes: every now and again I get down to the last part of all my bags of grain, this is a combined recipe of all of those ends, not sure how it will end up but I'm confident it will be good, always is This couldn't have turned out better, with the ten day fermentation and 4 day cold crash and an inch of yeast in the secondary, this turned out very clear, has a very slight bitter taste at first and a Simcoe flavor and smell to it, if you ask me this was free since it was all the ends of bags, good pale ale p.s. this yeast takes 2 to 3 days to start working then it explodes with a huge kroesen be patient and make sure you have room
4.5L Ginger Porter	Robust Porter	4.3 Litres	1.061	1.02	5.3	33.85	27.57 °L	2.5K	0
Author: kapteinkabelsatan Boil Size: 6 Litres Boil Time: 65 Boil Gravity: N/A Efficiency: 68 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: 3/22/2013 9:20 PM Notes: 1. Northern Brewer for 35min 2. Then Saaz, Ginger and other spice for 10min
Bjørges Hvete	Dunkelweizen	22 Litres	1.054	1.014	5.22	17.45	20.89 °L	2.5K	3
Author: Solli Boil Size: 29 Litres Boil Time: 60 Boil Gravity: N/A 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: 5/14/2012 2:48 PM Notes:
Right Bank Amber - Cognac Barrel Aged Amber	Specialty Wood-Aged Beer	5.5 Gallons	1.067	1.015	6.91	19.38	16.74 °L	2.5K	0
Author: mgobirch Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.25 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/7/2017 6:03 PM Notes: rinse and soak Medium Toast French Oak cubes (2oz before soak) in Cognac (VS is probably the highest grade you want to go with here, just because of cost) in glass jar or other sealable container during entire primary fermentation step. Cubes may soak up enough cognac to lower level of liquid, add liquid to keep cubes completely submerged even though they will float. When ready to introduce Cubes/chips to the secondary fermenter before racking your beer gently on top of them, remove them from the brandy and place them in a sanitized bowl. Discard or drink the brandy, up to you. I'd start with 10 days on the cognac and oak. If you feel comfortable tasting without oxidizing from secondary, try it and see if the cognac and oak are coming through. If they've just started to come through, you can probably bottle/keg. Keep in mind that once you can taste the oak in the beer, even in a lighter beer style, it's easy to go overboard on it if you leave the wood in too long; sometimes it's best to pull the beer when you have the flavors rather than going overboard. If you're having problems attenuating, do what I do, and add the sugar as a thick simple syrup with the cognac oak in secondary. You'll get a bit of a kreusen, but it shouldn't be so big that you'll need to worry about that extra head space, and the sugar should ferment out quickly. I normally bottle and cork about 25% of this each batch just to see how the flavors develop over time with the slow oxidation of the cork.
Belgian Winter White	Witbier	5.5 Gallons	1.049	1.011	5.05	18.73	4 °L	2.5K	3
Author: cerillion Boil Size: 6.56 Gallons Boil Time: 60 Boil Gravity: 1.041 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: 10/25/2017 6:47 PM Notes:
Walter White IPA	Specialty IPA: White IPA	5 Gallons	1.079	1.022	7.5	115.6	5.19 °L	2.5K	2
Author: Basin SandS Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 75 Mash Thickness: 1.25 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: 11/9/2015 10:53 PM Notes:
SOS (Simcoe Oatmeal Stout)	Oatmeal Stout	40 Litres	1.063	1.019	5.76	30.81	40 °L	2.5K	0
Author: odinhg Boil Size: 47 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/28/2013 11:25 AM Notes:
Qvart Session IPA Clone	American Pale Ale	25 Litres	1.045	1.009	4.69	30.67	4.99 °L	2.5K	0
Author: gaulaol Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Sukkerlake Priming Amount: N/A Creation Date: 5/18/2016 6:19 AM Notes:
Chocolate Strawberry Porter	American Porter	17 Gallons	1.058	1.017	5.37	21.32	30.32 °L	2.5K	0
Author: Perrylodgic Boil Size: 19 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 74 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: 1/18/2017 7:09 PM Notes:
Persimmon Ale	Fruit Beer	5.5 Gallons	1.049	1.012	4.9	21.94	12.33 °L	2.5K	0
Author: chewyheel Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 3.15 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 10/16/2020 9:57 PM Notes: Hit all my numbers, good brew day.
ApriHop Clone	American IPA	4 Gallons	1.063	1.015	6.3	68.51	7.62 °L	2.5K	0
Author: brunodav Boil Size: 5.5 Gallons Boil Time: 75 Boil Gravity: 1.046 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: 3/8/2015 2:32 PM Notes: Min OG: 1.050 Max OG: 1.075 Min IBU: 40 Max IBU: 60 Min Clr: 8 Max Clr: 14 ---------------- 3.00Lbs. Apricot (puree) [7-10 Days (@ secondary)] 4.00ozs. Apricot (Natural Flavoring) [@ kegging] 1.00 Unit(s)Whirlfloc Tablet (Fining) [5]
Honey And Pinecone Wild Ale	Wild Specialty Beer	10 Gallons	1.045	1.005	5.33	21.81	3.16 °L	2.5K	0
Author: flexmurphy Boil Size: 11.25 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 80 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: 5/30/2016 4:09 PM Notes: 3 gallons ------------- Harvested wild yeast from unripe pinecones (from Toronto) and diluted raw honey (from Ontario). Age for a year or more. 3 gallons ------------- TYB Melange Blend Age for a 6 months or more. 4 gallons ------------- Add 1 lb cane sugar Pitch 1 litre starter of Escarpment Labs Wild Thing Big dry hop at the end
Classic American Pilsner	Pre-Prohibition Lager	21 Litres	1.047	1.011	4.78	28.28	4.41 °L	2.5K	0
Author: keithshead225@gmail.com Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 2 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: 4/9/2017 7:04 AM Notes:
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