Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Born In A Barn Milk Stout	Sweet Stout	11 Gallons	1.069	1.025	5.79	20.77	34.92 °L	2.2K	2
Author: craigmw Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/7/2013 10:31 PM Notes: Sweet milk stout, 10g batch, CaraFoam added for head stability. Plan for one in corny with vanilla bean, one without. Lactose added at beginning of boil.
ATF Kiwi Ginger Pilsner	German Pilsner (Pils)	23 Litres	1.055	1.009	5.96	20.95	4.25 °L	2.2K	1
Author: nisman Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/20/2020 7:33 AM Notes:
Nelson/Citra/Amarillo Rye IPA	American IPA	6 Gallons	1.066	1.008	7.7	43.18	6.81 °L	2.2K	1
Author: jammin Boil Size: 7.75 Gallons Boil Time: 90 Boil Gravity: 1.051 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: 3/23/2015 7:46 PM Notes:
Nervous IPA - Braumeister 20l	American IPA	21 Litres	1.063	1.014	6.45	57.12	5.74 °L	2.2K	2
Author: AnteK Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19.4 ° C Priming Method: CO2 Priming Amount: N/A Creation Date: 12/14/2015 2:57 AM Notes: BIAB method for Braumeister 20l, efficiency 75 % total Water: 28l. 25l to mash 3l to sparge Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚ Dry Hop "5 days" at 20 c˚ Centennial Simcoe
Berry Saison	Saison	21 Litres	1.042	1.001	5.33	31.84	4.96 °L	2.2K	0
Author: GFHomebrew Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.034 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 26 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/26/2017 9:34 PM Notes: Looking to add frozen mixed berries after primary fermentation has eased. Will add them to thermomix and pasteurise on 70c for half hour cool and add directly to fermentor. Should add some reddish berry colour to beer. Mixed berries = strawberries, blueberries raspberrys and blackberry currents. Not enough berries added to Change colour. Will omit caramel malt next time. Good head retention with this beer. Scored poorly 20s in hombrew comp with this one. It needs some major tweeking if not revisit drawing board.
Bourbon Dubbel	Belgian Dubbel	1 Gallons	1.059	1.013	6.04	10.98	14.39 °L	2.2K	1
Author: rolandblais Boil Size: 1.3 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 65 Mash Thickness: N/A 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: 2/1/2017 5:13 AM Notes: Pre-Brew: Oak Chips THE NIGHT BEFORE: In a container with lid add oak chips and 1/3 cup bourbon. Cover and shake to incorportate. Keep covered and let sit at room temperature overnight. Pre-Brew: Sanitize You might be surprised to learn that sanitization might actually be the most important thing here. If things are not completely clean, your yeast will die. You will not drink good beer, and the next few steps will only provide you with a valuable learning experience instead of a decidedly more valuable drinking experience. • Dissolve half of your sanitzer packet with a gallon of water in a container. Save the second half for when you bottle. • Soak everything you are going to use, rinse with water, and let air dry on some paper towels. If it isn’t totally dry when you are ready to start don’t worry. • Keep the extra sanitizer in a container for now. Chances are you’ll want to re-sanitize something later. • NOTE: Follow the instructions on your sanitizer. Sanitizers are different. C-Brite should be rinsed off. StarSan does not need to be. Brooklyn Brew Shop’s Sanitizer is also no rinse. One packet makes two gallons. Use half for brewing and half for bottling. The Mash • Heat 2.25 quarts (2.1 liters) of water to 160°F (71°C). • Add grain (This is called “mashing in.” Take note of jargon. Or don’t). • Mix gently with spoon or spatula until mash has consistency of oatmeal. Add water if too dry or hot. Temperature will drop to ~150°F (66°C). • Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use your thermometer to take temperature readings from multiple locations. • You likely don’t need to apply heat constantly. Get it up to temperature, then turn the heat off. Monitor, stir, and adjust accordingly to keep in range. • After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”). The Sparge • Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C). • Set up your “lauter tun” (a strainer over a pot). • Carefully add the hot grain mash to the strainer, collecting the liquid that passes through. • This liquid is called “wort” (pronounced “wert”). It will be your beer. • Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars. • You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20% to evaporation later on, so you want to start with a bit more than you’ll end with. • Re-circulate wort through grain once. The Boil • In a pot, heat wort until it boils. • Keep boiling until you’ve hit the “hot break” (Wort will foam - you may need to reduce heat slightly so it doesn’t boil over.) • Stir occasionally. All you want is a light boil – too hot and you lose fermentable sugars and volume. • The boil will last 60 minutes. Start your timer and add in the rest of the ingredients at these times: - Add 1/3 Golding Hops 30 minutes into boil. - Add 1/3 Golding Hops 55 minutes into boil. - Add remaining Golding Hops 59 minutes into boil. - At 60 minutes turn off heat. Dissolve Candi Sugar. Add Bourbon Soaked Oak Chips. • Twenty percent of the wort will have evaporated in this step leaving you with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area of your pot extra large, or you brewed on a really hot day, you may have less than the full amount. Don’t worry – you just reduced your beer a bit too much, but you can add more water in the next step. Fermentation • Place brew pot in an ice bath until it cools to 70°F (21°C). • Once cooled, place strainer over funnel and pour your beer into the glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort and clarify your beer (as well as catch any sediment from going into the fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low. • “Pitch” yeast. (Toss the whole packet in.) • Shake aggressively. You’re basically waking up the yeast and getting more air into the wort. • Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more than 1” (2.5 cm) into the stopper and place the other end in small bowl of sanitizer solution. You’ve just made a “blow-off tube”. It allows CO2 to escape. • Let sit for two or three days or until vigorous bubbling subsides. This is when fermentation is highest. You may notice bubbles and foam at the top of the beer. After bubbling calms down, clean tubing and ready your airlock. • Sanitize, then re-assemble airlock, filling up to line with sanitizer. • Insert airlock into hole in stopper. • Keep in a dark place at room temperature for two weeks without disturbing other than to show off to friends. (If beer is still bubbling, leave sitting until it stops.) • In the meantime, drink beer with self-closing swing tops, or ask for empties at a bar that has some. If you have a bottle capper and caps, you can save two six packs of non-twistoff beers instead. . Plan Your Next Brew. Vist Brooklyn Brew Shop at the Brooklyn Flea or online at brooklynbrewshop.com New brews are added regularly. For a complete list of retailers that carry our products check out: brooklynbrewshop.com/locator Two Weeks Later: Bottling • Thoroughly rinse bottles with water, removing any sediment. • Mix remaining sanitizer with water. • Fill each bottle with a little sanitizer and shake. Empty after two minutes, rinse with cold water and dry upside down. • Dissolve 3 tablespoons maple syrup with 1/2 cup water. Pour into a sanitized pot. You will be siphoning your beer into the same pot in the next steps. - Carbonation comes from adding sugar when bottling, so if you filled your jug with less than the full gallon in the last step, use less maple syrup when bottling. Using the full amount can result in your beer being over-carbonated. • Siphoning (It all happens pretty fast. You may want to practice on a pot of water a few times.) To see it in action first, watch the How to Bottle video at brooklynbrewshop.com/instructions. A. Attach open tubing clamp to tubing. B. Fill tubing with sanitizer. C. Attach sanitized tubing to the short curved end of your sanitized racking cane. Attach the black tip to the other end - it will help prevent sediment from getting sucked up. It will probably be a snug fit, but you can get it on there. D. Pinch tubing clamp closed. E. Remove screw-cap stopper and place racking cane into jug, just above the sediment at the bottom (“trub”). F. Lower end of tubing not connected to racking cane into sink. Suction will force beer up and through the racking cane and tubing. Open tubing clamp, let sanitizer flow into sink until beer just starts to flow out of the tubing, then clamp shut. Open clamp on tubing, allowing beer to flow into pot with sugar solution. Tilt jug when beer level is getting low, but be careful in not sucking up the trub. • Siphon beer from pot into bottles, pinching tube clamp to stop flow after each bottle. • Close bottles. • Store in a dark place for 2 weeks Two Weeks Later: Enjoying • Put beers in the fridge the night before you drink them. • Drink. Share with friends if you’re the sharing type.
Brookhurst	Belgian Pale Ale	10 Gallons	1.063	1.018	5.91	24.13	5.54 °L	2.2K	4
Author: oohlahlah Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 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: 12/29/2012 4:59 AM Notes:
Shenfield Shed Shipyard IPA	American IPA	23 Litres	1.05	1.012	4.91	28.27	3.56 °L	2.2K	1
Author: Shenfield Shed Boil Size: 29.02 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 73 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 10/31/2021 3:04 PM Notes:
NB Legend Of Lutra	American Pale Ale	5 Gallons	1.057	1.011	6.13	16.96	4.03 °L	2.2K	1
Author: west1m Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: N/A 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: 11/13/2020 7:59 PM Notes:
Something Blue (Blueberry Hefeweizen)	Weissbier	15 Gallons	1.052	1.013	5.02	9.3	5.15 °L	2.2K	0
Author: tylersontag Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.055 Efficiency: 67 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 63 ° F Priming Method: co2 Priming Amount: 27.6 psi Creation Date: 3/30/2019 5:07 PM Notes: Pitch slack lime. Strike water to beta rest (pitched 162F) at 145F After 30 minutes, pulled 39% for decoction After 30 minute alpha mash, check for conversion Sparge with 170F water Cooled to 68F and pitched, lowered to 66F the first day and brought back up to 68 the rest of the time
Flying Fish Red Fish - Clone	Specialty IPA: Red IPA	5.5 Gallons	1.07	1.016	7.04	42.15	18.86 °L	2.2K	1
Author: Todd Carrick Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 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: 4/18/2018 3:40 PM Notes:
Extract Scotch Ale	Wee Heavy	5.25 Gallons	1.085	1.023	8.1	35.54	13.22 °L	2.2K	2
Author: Genus Brewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.134 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/12/2017 7:17 PM Notes:
Belgian Tripel - All Extract (Westmalle Clone)	Belgian Tripel	5.5 Gallons	1.076	1.018	7.58	12.02	6.07 °L	2.2K	1
Author: justquickly Boil Size: 2.9 Gallons Boil Time: 60 Boil Gravity: 1.144 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: 8/8/2015 8:25 PM Notes:
V2 KELLERBIER	Kellerbier: Pale Kellerbier	19.5 Litres	1.047	1.008	5.13	34.89	7.3 °L	2.2K	0
Author: Aussiedamo Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 13 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2017 3:13 AM Notes:
Flanders Red AG	Alternative Grain Beer	5.5 Gallons	1.061	1.015	6.03	11.6	15.08 °L	2.2K	0
Author: Brew Lab Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 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: 3/27/2016 6:13 PM Notes:
Saison 3 Gal	Saison	3 Gallons	1.051	1.013	5.04	28.87	4.63 °L	2.2K	0
Author: caribbeanbrewing Boil Size: 4 Gallons Boil Time: 90 Boil Gravity: 1.038 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: 10/16/2015 2:15 PM Notes:
ENGLISH INDIA PALE ALE	English IPA	50 Litres	1.073	1.018	7.18	42.05	8.34 °L	2.2K	0
Author: JUAN LOPEZ Boil Size: 48 Litres Boil Time: 75 Boil Gravity: 1.076 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/20/2015 10:20 PM Notes: Procedimiento Maceración a 65 por 60 min. Mash Out 76 C 20 min. Lavado de grano a 76 C por 15 min. Fermentación por 7 días a 18 C. Segunda Fermentación y Dry Hopping por 14 días a 18 C Madurar por 1 semana a 2 C
"IRIPA" (Irish Red India Pale Ale)	English IPA	10 Gallons	1.053	1.013	5.22	0	16.99 °L	2.2K	0
Author: Boil Size: 11 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 72.4 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: 2/7/2015 11:16 PM Notes:
French Door Saison	Saison	5 Gallons	1.062	1.019	5.74	36.25	4.92 °L	2.2K	0
Author: EgadBananas Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: N/A 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: 1/14/2013 1:50 PM Notes:
60 Minute IPA Clone 1st Edition - #7	American IPA	4.5 Litres	1.07	1.021	6.45	67.39	10.37 °L	2.2K	2
Author: normangeaney@gmail.com Boil Size: 6 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/12/2012 11:20 PM Notes:
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