Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Cheap'n'Easy Light Wit	Weizen/Weissbier	23 Litres	1.05	1.014	4.74	16.91	3.59 °L	2.2K	2
Author: dunks Boil Size: 28.5 Litres 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: 11/13/2012 7:53 PM Notes:
Bryan Buono's Recipe 2	Russian Imperial Stout	4.5 Gallons	1.155	1.039	15.23	145.96	87.37 °L	2.2K	0
Author: Bryan Buono Boil Size: 5 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: 5/26/2011 12:09 AM Notes: Kiss Destroyer Stout... Getting better as it ages... Thought it was a little stronger.. but it's good... Will post previous recipe later
Sour Cherry Gose	Gueuze	5.5 Gallons	1.054	1.014	5.25	19.34	5.07 °L	2.2K	0
Author: The ChickenWing Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/31/2017 1:11 PM Notes:
BOB (Black On Black) Tier 8	Clone Beer	6.5 Gallons	1.061	1.015	6.03	114.98	29.69 °L	2.2K	5
Author: lyna Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 78 Mash Thickness: 1.5 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: 3/15/2015 3:18 PM Notes:
Citra Cherry Wheat	American Wheat or Rye Beer	6 Gallons	1.047	1.009	4.91	19.04	5.12 °L	2.2K	0
Author: ThatOldPC Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 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: 4/5/2015 5:02 PM Notes: This is a slightly modified version of one of my older recipes that I have decided to share. Not a lot of "Really good" Cherry Wheat beers out there but this one is the best one I have found thus far. Citra Hops really makes the difference here especially in the dry hop, for this recipe I went light but for those true hop heads out there you can go more but remember you also have the equivalent of 2 gallons of tart cherry juice in this batch. Keep in primary for at least 7 (recommend 10 or more) days, then add you cherry juice concentrate and dry hops to the bottom of your secondary before transferring. Remember that dry hopping plus the added cherry concentrate may slow the fermentation process down so be ready for that and don't rush it. It should take about 3 weeks to complete but any time your working with fruit juice in beer it is a good idea to check it with a refractometer or hydrometer to make sure fermentation is complete. Bottle/keg and carbonate to your liking and enjoy...
Summer Shandy	Weizen/Weissbier	11 Gallons	1.084	1.02	8.39	11.76	5.39 °L	2.2K	3
Author: Weedoe Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: 1.071 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/17/2015 3:37 AM Notes: This is the base beer for my version of Summer Shandy. When beer is finished there will be about 5 gallons. I then keg the beer adding only 2.5 gallons into 2 separate kegs. I then add 3 tsp. of Potassium Sorbet to each keg. I then wait a day before I add in the Lemonade. I like the powdered Country Time, 8qt size and 2 gallons of water to each keg. I normally force carbonate for 2 days at about 30 lbs. This is a fantastic summer beer.
Red X	Specialty IPA: Red IPA	5 Gallons	1.076	1.017	7.67	146.09	16.62 °L	2.2K	0
Author: GTR Brewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/20/2017 12:58 PM Notes: Brewed by Todd Dyson and Tyler at Tyler's house on 2/18/17. Second of two batches. Used new sparge arm and 15 gallon aluminum brew kettle. Red X is a new red tinted malt, no need to add other grains. This is a Patalaska clone by Stone. OG 1.076 Dry hopped at 4 days prior to bottling with 1.5 Cascade, 1 Amarillo Final Gravity was right on: 1.017!! Used Brewer's Friend priming sugar calculator because we cold crashed for 12 hours and bottled when the temp of the beer was 43 degrees. Calculator directed us to use 2.6 oz of sugar i two cups of water. Batch yield 40 bottles
Black Raspberry Saison	Saison	3.25 Gallons	1.048	1.003	5.9	20.68	28.05 °L	2.2K	0
Author: cjmck Boil Size: 4 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 80 Mash Thickness: 1.31 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: 12/24/2015 5:36 AM Notes:
Hoe Garden Clone - Wit Beer	Fruit Beer	5.5 Gallons	1.049	1.012	4.88	20.48	3.45 °L	2.2K	0
Author: Kevin Zix Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/17/2016 1:56 AM Notes:
Belgian Blonde Ale - 10L	Belgian Blond Ale	10 Litres	1.068	1.022	6.02	23.43	5.19 °L	2.2K	3
Author: mestres cervejeiros Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/22/2015 5:58 PM Notes:
Italian Pilsner	German Pilsner (Pils)	25 Litres	11.378	1.742	5.12	36.48	3.27 °L	2.2K	0
Author: Alessio sonaglioni Boil Size: 42 Litres Boil Time: 90 Boil Gravity: 8.2 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 12.5 ° C Priming Method: co2 Priming Amount: 0.83 bar Creation Date: 1/9/2022 2:06 PM Notes: FERMENTAZIONE: Inoculo a 10,5°C, in seguito stabilizzare la temperatura a 12,5°C e procedere con la fermentazione fino a °P residuo di circa 6°P (quarto giorno circa) ed effettuare il dry hopping.A dry hopping effettuato settare la temperatura a 14,0 °C ed effettuare la pausa diacetile per circa 3gg a questa temperatura, fino ad attenuazione completa.Portare a 4°C per 3 giorni e scaricare il lievitoPortare a 0 °C ed effettuare la maturazione per 20giorniDRY HOPPING: Effettuato con 1,6g/L di HallertauSmaragda 6°P residui, durante la fermentazione primaria.MATURAZIONE: Effettuata a 0°C. carbonazione 1grado con 12.1psi
Social Kitchen Brut IPA Clone	American IPA	21 Litres	1.047	1.013	4.56	30.75	3.13 °L	2.2K	3
Author: srtread@gmail.com Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 3 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: 3/27/2019 4:32 AM Notes: Social kitchen Brut IPA recipe ( the original Brut IPA) as published by KIM STURDAVANT in Craft Beer and Brewing. ALL-GRAIN Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72% OG: 1.054 FG: 0 IBUs: 25 ABV: 7% ABV MALT/GRAIN BILL 8 lb Pilsner malt 1 lb flaked corn 1 lb flaked rice HOPS AND ADDITIONS SCHEDULE .17 oz Mosaic [12.25% AA] at 15 minutes 2.5 oz Mosaic [12.25% AA] at Whirlpool 7.5 oz Mosaic [12.25% AA] at Dry Hop YEAST Neutral Ale yeast .65 ml Amyloglucosidase DIRECTIONS AND BREWER'S NOTES Social Kitchen and Brewery's brewmaster Kim Sturdavant says: "I would encourage folks to add the enzyme in the mash, shoot for a mash temp of 143 - 146 to not denature the enzyme. The equivalent of 20mls / 100#s of grain is enough. Add the enzyme 1/3 of the way into mashing to ensure the mash isn't too hot to denature the enzyme. Stir very well and let the mash have an hour-long rest to let the enzyme do its work." "The other option would be to add the enzyme to the kettle while lautering, then hold off on heating the kettle until all wort is in and has 30 minutes of contact with the enzyme at around 145 degrees (lower would be fine, too)." "I know a lot of homebrewers just throw grain on top of all their mash water, so this option makes more sense to them. I preferred not to mash this way, when I was a homebrewer... I think the conversion temp is more consistent adding grain and water at the same time, I also like being able to react to the consistency so I can end up the thickness I want."
010 - Rhubarbe-Casis Saison Belge. Bière Du 9	Fruit Beer	27.5 Litres	1.062	1.012	6.54	49.6	4.18 °L	2.2K	0
Author: Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 3.1 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: 7/29/2017 3:26 AM Notes:
Scratch #1 - Hop Vulture CDA	American IPA	5 Gallons	1.069	1.023	6.13	64.97	35.68 °L	2.2K	0
Author: 1eleven Boil Size: 4 Gallons Boil Time: 65 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: Corn Sugar Priming Amount: 3/4 cup Creation Date: 3/2/2012 12:24 AM Notes: steep for 25min @ 155 added light extract, then amber at flame out full boil for 65min @10 mins - Boil plastic bottle for 1 minute Primary- 6.5 days (g=1.020) @ 66f, 2 days @ 68f Secondary- 2oz dry hop to 5g carboy - 6.5 days Priming - 3/4 cup - corn sugar
Belgian Dubbel	Belgian Dubbel	5.5 Gallons	1.074	1.016	7.67	20.68	26.2 °L	2.2K	3
Author: NEBrewer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: None Priming Amount: N/A Creation Date: 5/21/2015 10:10 PM Notes:
A6 Lagunitas IPA Clone	American IPA	5.5 Gallons	1.059	1.014	6.01	17.6	11.8 °L	2.2K	0
Author: dkcollier@yahoo.com Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 2.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/25/2015 7:23 PM Notes: Drafted Steve's house Tastes great
London Pride. Celebration Vacation	Special/Best/Premium Bitter	10 Gallons	1.056	1.016	5.31	32.87	6.84 °L	2.2K	1
Author: Mark Boil Size: 11 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/4/2013 11:50 AM Notes: BrewTec CL 120 Pale Ale 0.25 lb Weyermann
Old School IPA	American IPA	5.5 Gallons	1.063	1.018	5.96	63.31	5.48 °L	2.2K	0
Author: Zigga Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/3/2017 11:05 PM Notes:
Lemon & Raspberry Smoothie Sour	Berliner Weisse	12 Litres	1.062	1.021	5.36	4.04	4.42 °L	2.2K	0
Author: Zerosopp Boil Size: 15 Litres Boil Time: 25 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/31/2020 3:27 PM Notes: Day 5: 1,0 kg Lemon Puree 1 tbs lemon extract oil (Lor'ann) 0,5 kg raspberries 1 tbs raspberry extract oil (Lor'Ann) 2 vanilla pods After mash: 10ml lactic acid after mash 100g unmilled Pale Malt in kettle over night at 35*C - after mash After souring prosess: Continue as usual with boil.
No.10 - Amber Ale	American Brown Ale	52 Litres	1.057	1.015	5.46	27.45	24.57 °L	2.2K	0
Author: Jo Hausman Boil Size: 64 Litres 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: malt ex. Priming Amount: N/A Creation Date: 4/5/2012 8:12 AM Notes: plan is to hit a brown/red ale with a lot of maltines and a strong hop aroma without being to bitter etwa 34l in 2 kegs abgefüllt + 5 1l flaschen rest weggeschüttet - dead space
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