Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Imperial Brown Ale	American Brown Ale	5 Gallons	1.078	1.02	7.65	28.75	25.74 °L	7.2K	3
Author: Reichert Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.052 Efficiency: 60 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: 10/11/2015 8:06 PM Notes: Inspired by: http://www.nogne-o.com/year-round-production/imperial-brown-ale.html
Belgian Amber	Belgian Specialty Ale	2.5 Gallons	1.068	1.017	6.65	15.28	14.55 °L	7.2K	1
Author: PsychDoc Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 65 Mash Thickness: N/A 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: 5/28/2013 4:50 AM Notes:
Black Label	Schwarzbier	32 Litres	1.051	1.01	5.36	31.32	28.94 °L	7.2K	1
Author: John Abrahamsen Boil Size: 32 Litres Boil Time: 90 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/26/2017 11:17 AM Notes: Grind chocolate malt in coffee grinder for very fine grind.
Oatmeal Stout	Oatmeal Stout	5.75 Gallons	1.064	1.018	6.07	37.84	32.4 °L	7.2K	5
Author: BrewHop Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 73 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: 9/14/2013 7:08 AM Notes: Brewed 11/16/2013 Hit mash temp at 154 and recirculated about 3/4 of a gallon. Hit 5.2 pH on the dot. Pre-boil gravity was 1.050 which puts it at about 79% efficiency. I got a little less boil volume (8 gal) than usually, probably due to the absorption rate of the oats. I used Greg's chugger pump for recirculating and to sparge with and it worked really well. No problems with stuck sparge. It might have been why my efficiency went up but it's possible because I boiled less. I hit 5.75 on the dot. I also cooled the wort down to about 68F because I had some extra ice. First day temp was dropped down to about 62F and by evening had raised up to about 65F. Day two the brew was about 56 or 66F. Day 3 fermentation started to slow down a lot so I let it drift up to 68F and in the evening I took it out of the swamp bath. Day 4 it's at 70/71F. Bottled on 12/1/13 and then kegged a little bit of the excess. Got 24 bombers and 7 twelves on the bottle. Carbed it to 2.1 volumes of C02. Bottle Code OMS.
Belgian Saison	Saison	5.5 Gallons	1.069	1.015	7.15	27.04	6.81 °L	7.2K	1
Author: Tribs 'n Jer Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 83 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 71 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2016 3:16 AM Notes: Beer Style: Saison (16C) Recipe Type: all-grain Yield: 5.5 gallons Ingredients: 10 lbs - Pilsner (2 Row) Bel (2.0 SRM) (Grain) 1 lbs - Vienna Malt (3.5 SRM) (Grain) 1 lbs - Wheat Malt, Bel (2.0 SRM) (Grain) 8.0 oz - Caramunich Malt (56.0 SRM) (Grain) 1.0 oz - Goldings, East Kent [5.0%] - First Wort (Hops) 0.5 oz - Goldings, East Kent [5.0%] - Boil 15 min (Hops) 0.5 oz - Styrian Goldings [5.4%] - Boil 15 min (Hops) 1 pkgs - French Saison (Wyeast Labs #3711) (Yeast) Additional Instructions Boil: 60 Minutes Beer Profile Original Gravity: 1.062 (15.0° P) Final Gravity: 1.008 SG (2.1° P) Alcohol by Vol: 7.1% Color SRM: 7.2 Bitterness IBU: 29.0 Recipe Type: all-grain Yield: 5.50 Gallons Wasn't able to completely sparge. Salvaged approx 3 Gallons. Added 2 cups of sugar. OG~1.065
Clara's Banana Bread Ale	American Amber Ale	5 Gallons	1.054	1.017	4.98	27.35	13.21 °L	7.2K	3
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 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: 1/23/2015 1:08 AM Notes:
Treehouse Julius Clone	Specialty IPA: New England IPA	5 Gallons	1.065	1.008	7.49	89.57	6.83 °L	7.2K	0
Author: Douglas Thompson Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 7/24/2021 8:10 PM Notes: The following beer recipe is featured in the July/August 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online! AHA member Marshall Bishop loves Tree House Julius so much that he has devoted untold hours to developing a faithful homebrew clone, the recipe for which he has kindly shared with us. Marshall offers helpful advice for brewing this recipe. Water chemistry, a specific combination of yeasts, plus acids and essential oils from the hops combine to give this beer its hazy appearance. Tree House doesn’t use flaked grains. Minimizing calcium in the brewing water contributes a soft mouthfeel. Hard water ions such as magnesium and calcium can contribute chalky, thick sensations – if you want softness in a beer, start with soft water. Using canning salt (sodium chloride) provides chloride without adding calcium. The long whirlpool at 108°F (42°C) extracts and retains volatile hop flavor and aroma compounds that would otherwise evaporate at higher temperatures. You can replace the whirlpool with a hop stand to maximize contact between hops and wort, but you will get the best utilization from constantly stirring during whirlpool. Dried yeast has sufficient sterols for healthy fermentation, so there’s no need to aerate or oxygenate. You want to stress the yeast enough to encourage ester production. Esters and other complex fruity, yeast-derived flavors match perfectly with the hop-derived fruity flavors and aromas. Resist the temptation to round up the specified quantities of WB-06 and T-58 if you can’t measure less than one gram, as these will dominate the clean strain and add too much farmhouse character. Pitching warm and then cooling the fermentation encourages ester production while retaining volatile aromatic compounds. You still want some yeast activity when adding the dry hops, more to prevent oxidation than for any biotransformation mumbo jumbo. Dry hopping in a mesh bag is not recommended. You’ll get better wort contact by letting the pellet hops dissolve and float free in the primary. Cold crashing won’t clear the beer of hop/polyphenol haze, but it will settle yeast. Learn more about Marshall’s process at trinitybrewers.com. Directions: Mash at 156°F (69°C) for one hour, adjusting pH to 5.2 with citric acid if necessary. Mash out at 168°F (76°C). Fly sparge at 168-170°F (76-77°C). Don’t use Whirlfloc or Irish moss in the boil. Chill to 108°F (42°C) and add whirlpool hops, stirring or whirlpooling to keep hops in suspension for 60 minutes. Chill to 70°F (21°C) and pitch dry yeast blend; do not pitch more WB-06 and T-58 than specified, as they will dominate the clean base strain. There is no need to hydrate the dry yeast prior to pitching and no need to aerate or oxygenate the wort. After 24 hours, lower fermentation temperature gradually to 64°F (18°C) over a 60-hour period, let fermentation run at 64° F for 4-5 days depending on yeast activity, and then add the dry hops to primary and ferment to completion (usually about 2 days). Take care to minimize oxygen uptake at all times after fermentation. Cold crash to 32°F (0°C) for 2 days, then closed-transfer to a keg and force carbonate.
Bourbon County Vanilla Rye	Wood-Aged Beer	5.5 Gallons	1.125	1.019	13.84	53.99	50 °L	7.2K	6
Author: prospero Boil Size: 9.25 Gallons Boil Time: 180 Boil Gravity: 1.074 Efficiency: 72 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 67 ° F Priming Method: sucrose Priming Amount: 3.6 oz Creation Date: 5/25/2012 7:37 PM Notes: 2 total Mexican and Madagascar Vanilla Beans Add Aged Oak Cubes in Heaven Hill Rye Whiskey (Pikesville or Rittenhouse Rye) to taste (alternate Elijah Craig or Breckenridge Bourbon) Bottle with CBC-1 yeast for proper carbonation due to high ABV
Kulminator Belgian Dubbel	Belgian Dubbel	3.5 Gallons	1.07	1.016	7.17	21.68	18.15 °L	7.2K	0
Author: Brett Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 64 ° F Priming Method: Corn Sugar Priming Amount: 3.8 oz Creation Date: 11/27/2013 6:49 PM Notes: Pitch yeast at 64°F (18°C) and let temp rise to 70°F (21°C) over the course of one week. Package then carbonate beer to aprox. 3 to 4 volumes and allow to lager for one month at 45 to 50°F (7 to 10°C). Priming Calculator: Volumes of CO2: 3.0 Corn Sugar: 3.8 oz
#41 Imperial Porter	Baltic Porter	32 Litres	24.046	5.416	10.49	60.05	35.79 °L	7.2K	0
Author: RapTom Boil Size: 36 Litres Boil Time: 80 Boil Gravity: 21.6 Efficiency: 83 Mash Thickness: 2.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 14 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/28/2015 7:14 AM Notes:
002	American Pale Ale	24 Litres	1.049	1.013	4.81	42.43	4.61 °L	7.2K	1
Author: Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 72 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: 3/23/2015 11:43 AM Notes: og 12.2
Ballast Point Sculpin IPA Clone	American IPA	20 Litres	1.069	1.015	7.1	70.32	7.86 °L	7.2K	2
Author: munkkimaster Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: 2.5 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: 4/19/2016 6:09 PM Notes:
Horchata Stout	Sweet Stout	5.5 Gallons	1.058	1.019	5.02	17.24	43.33 °L	7.2K	4
Author: jeff g Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 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: 8/2/2015 3:52 PM Notes:
Cucumber Kölsch	Kölsch	5.5 Gallons	1.048	1.01	4.99	27.01	3.75 °L	7.2K	9
Author: Albe Boil Size: 5.75 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 65 Mash Thickness: 1.5 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: 2/22/2019 8:29 PM Notes: 7 days - Ferment at 60 degrees F Blanch whole cucumber, cube 1/2", brief starsan bath Add Cucumber to fermenter (2.5 lb) 5 days - Ferment at 65 degrees F (diacetyl rest) Trub dump (& remove cucumber) Rack it + biofine (1 oz?) Purge O2 from keg headspace with CO2 21 - 30 days kegged at 35 degrees F (What PSI?)
Russian River Pliny The Elder Clone	Imperial IPA	12 Gallons	1.085	1.018	8.75	209.24	6.37 °L	7.2K	11
Author: JonyMac Boil Size: 14.9 Gallons Boil Time: 90 Boil Gravity: 1.064 Efficiency: 90 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/5/2013 3:40 AM Notes: Fill HLT with 20 gallons: EB Strike Water: (1.25 mash thickness X 28.85 pounds grain / 4) + 0.22 dead space under also bottom + 0.5 liquid in hoses = 9.6 gallons - Do iodine test pre-boil to ensure conversion was successful - Add corn sugar to boil, not in mash - Days 1-7 Primary - Days 8-14 Secondary - add dry hops batch 1 - Days 15-21 add dry hops batch 2 - Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours - Day 24 Rack to bright keg or bottle
Raspberry Tart	Fruit Beer	5.5 Gallons	1.061	1.015	6.03	16.86	8 °L	7.2K	6
Author: mackeydj Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: Force Carb Priming Amount: N/A Creation Date: 2/20/2013 3:22 AM Notes: Let ferment for a week or until the fermentation settles down. Transfer to another large fermentor on top of the raspberries (also the orange peel, lemon and lime). You will need head space because the sugars from the fruit will restart the fermentation. You can put the fruit into a muslin bag to help separate the beer later on. After about two weeks on the fruit transfer to another fermentor. This fermentor should be smaller since there will not be another fermentation. If there isn't enough lemon/lime taste add more before transferring to the final fermentor or bottling/kegging.
Cinnamon Toast Crunch Brown Ale	American Brown Ale	5.5 Gallons	1.056	1.013	5.71	22.42	16.99 °L	7.2K	0
Author: MirrorTwin Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/16/2015 6:25 PM Notes:
Passion Fruit IPA	American IPA	5.5 Gallons	1.061	1.011	6.62	72.67	10.71 °L	7.2K	8
Author: hoppertn Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/29/2018 8:05 PM Notes:
805 Clone	Blonde Ale	10 Gallons	1.059	1.02	5.17	20.58	7.75 °L	7.2K	1
Author: Boil Size: 10 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: N/A 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: 5/26/2015 10:03 PM Notes:
British Golden Ale	British Golden Ale	21 Litres	1.045	1.009	4.69	33.74	3.43 °L	7.2K	4
Author: Sergio Stout Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 68 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2016 1:53 AM Notes:
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