Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Cocoa Psycho	Imperial Stout	9.5 Litres	1.093	1.015	10.15	93.68	50 °L	581	1
Author: Timox Boil Size: 16 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 67 Mash Thickness: 2.3 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: 3/26/2018 7:55 PM Notes: 0 66 15 66 30 65 45 65 60 65 75 64.5 90 65 Boil time 90 min OG 1.093 2.5. 1.030 FG 1.028
Prairie Artisan Ales - Vinyl (clone)	Imperial Stout	5.5 Gallons	1.12	1.02	13.13	52.07	50 °L	581	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.164 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: 5.3 oz Creation Date: 2/15/2024 3:50 AM Notes: Prairie Artisan Ales’ Vinyl clone (5 gallons/19 L, partial mash) OG = 1.120 FG = 1.034 IBU = 56 SRM = 92 ABV = 13% Ingredients 7.7 lbs. (3.5 kg) Briess Pilsen dried malt extract 2 lbs. (910 kg) Canadian Superior Pilsen malt 13 oz. (366 g) Dingemans Special B malt 8 oz. (227 g) Dingemans chocolate malt 13 oz. (366 g) Weyermann Carafa® III malt 8 oz. (227 g) Weyermann chocolate rye malt 5.4 oz. (153 g) Weyermann melanoidin malt 113 oz. (366 g) Crisp pale chocolate malt 2 lbs. (910 g) flaked oats 1.2 lbs. (540 g) D2 liquid candi sugar 4 oz. (113 g) dark brown sugar 4 oz. (113 g) turbinado sugar 4 oz. (113 g) maltodextrin 21 AAU Magnum hops (60 min.) (1.5 oz./43 g at 14% alpha acids) 2 oz. (56 g) French oak cubes Servomyces (yeast nutrient) SafAle US-05, LalBrew BRY-97 (American West Coast Ale), Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast ¾ cup corn sugar (if priming) Step by step If you do not have a used Bourbon barrel for aging, then soak the oak cubes in the Bourbon of your choice at least two weeks before brew day to recreate the barrel aging essence. Also, use two sachets if using a dry yeast or make a large starter if using liquid yeast. You may consider re-pitching yeast from a previous batch as well. In a mesh bag, mash Pilsen and melanoidin malts and flaked oats in 2 gallons (7.6 L) of water at 149 °F (65 °C) for 60 minutes. Steep the rest of your grains for 10 minutes in a separate mesh bag. Drain bags and add water to make 3 gallons (11 L) of wort. Raise to near boiling, then remove pot from heat and slowly stir in half of your malt extract until dissolved. Return to the heat source and boil for 60 minutes. Add bittering hops and sugars at the beginning of boil. With 10 minutes remaining, remove again from boil and stir in the rest of the malt extract. Follow the remainder of the all-grain recipe, topping up to 5.5 gallons (21 L) in the fermenter. At flameout, whirlpool, then rapidly chill the wort to 68 °F (20 °C) and transfer the wort to your fermenter. Oxygenate the wort if using a liquid yeast strain or re-using yeast, then pitch the yeast. Set the fermenter in a cool, dark place to ferment at about 68 °F (20 °C). After fermentation is complete, add your soaked oak cubes, or rack to a secondary vessel containing the cubes. After achieving the desired flavor profile, crash cool, keg and force carbonate to 2.5 volumes, or prime and bottle condition.
Belgian Dark Strong Ale	Belgian Dark Strong Ale	20 Litres	23.193	4.486	10.47	26.93	22.75 °L	581	0
Author: pridexus Boil Size: 27.67 Litres Boil Time: 90 Boil Gravity: 15.9 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: BelgianCandySugar Priming Amount: 281.4 g Creation Date: 1/31/2021 9:27 AM Notes:
Old Stoner Barleywine	American Barleywine	3 Gallons	1.109	1.018	11.96	73.18	7.96 °L	581	0
Author: gary Hunt Boil Size: 1 Gallons Boil Time: 30 Boil Gravity: 1.18 Efficiency: 30 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/23/2019 8:34 PM Notes:
Cake It V2	Russian Imperial Stout	5 Gallons	1.181	1.057	16.16	54.65	44.82 °L	581	0
Author: pilsnerlife Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.107 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/24/2019 2:30 PM Notes: 1st Batch Results - 1.10 OG - 1.03 FG - Need to use sous-vide to get higher temperature for Mash - 1-2 LB of Malt added to recipe, cooler can handle it - Too much sparge, get rid of sparge all together - Add lactose and dextrose closer to flame out i.e. within last 5 minutes Adjuncts - 7 oz (6 truffles) per 2.5 Gallon of Momofuku Bday Cake truffles (Fermentor 1) - 7 oz of toasted Marcona Almonds per 2.5 Gallon (toasted around ~12 minutes at 350, in slightly deeper pan) (Fermentor 2) - 5 Mexican vanilla beans per 2.5 Gallon, santizied in barrel proof bourbon (Fermentor 2)
#49 Ag Belgian Golden Strong	Belgian Golden Strong Ale	16.7 Litres	1.107	1.011	13.89	27	5.09 °L	581	0
Author: Mogad Boil Size: 19.83 Litres Boil Time: 60 Boil Gravity: 1.067 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/29/2019 8:40 AM Notes: 20g coriander seeds 10g grains of paradise 6 peppercorns
ACE OF CITRA	American IPA	5.5 Gallons	1.03	1.007	2.93	2447.74	4.51 °L	580	0
Author: Asdera Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.022 Efficiency: 35 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: 2/23/2019 7:39 AM Notes:
No Boil Berliner Weisse	Berliner Weisse	1.5 Gallons	1.028	1.007	2.78	2.29	2.18 °L	580	0
Author: Boil Size: 2.5 Gallons Boil Time: N/A Boil Gravity: 1.017 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: 10/10/2018 12:32 AM Notes:
Lazy Hazy Summer Session IPA - V0	Session India Pale Ale	22 Litres	1.046	1.015	3.97	26.59	3.82 °L	580	1
Author: Castardo Boil Size: 37.6 Litres Boil Time: 90 Boil Gravity: 1.027 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: co2 Priming Amount: 1,2 Creation Date: 8/14/2019 1:57 AM Notes: Versao atualizada dia 05/06/2019
Doan's Kolsch	International Pale Lager	5.5 Gallons	1.023	1.006	2.3	39	4.35 °L	580	1
Author: stephenp Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.017 Efficiency: 35 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: 5/21/2018 12:12 AM Notes:
SMASH Pale Ale	Blonde Ale	27 Litres	1.041	1.007	4.42	26.59	4.98 °L	580	0
Author: Wallish Boil Size: 32 Litres Boil Time: 70 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 3.14 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: 4/27/2020 7:04 AM Notes:
Doom Bar I	Ordinary Bitter	21 Litres	1.044	1.01	4.42	33.64	12.83 °L	580	0
Author: pym9 Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 3.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: dextrose Priming Amount: 105.1 g Creation Date: 7/30/2020 5:24 PM Notes:
Boddies Strangeways Pub Ale	Standard/Ordinary Bitter	5.5 Gallons	1.037	1.01	3.5	27.53	8.8 °L	580	0
Author: Viking Fyr Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 63 ° F Priming Method: co2 Priming Amount: 5 Creation Date: 10/20/2020 12:07 AM Notes: Clawhammer Supply 120v System City water with carbon filter Be sure you pitch yeast at temp (62-64F) and don't let ferment temp get higher than 68F to avoid yeast producing fruity esters. EKG Hops at End of boil Serve at 41-45 deg F Boddingtons Bitter (Boddies) is a straw-golden bitter originally produced by Boddington & Co at their Strangeways Brewery in Manchester. It is now owned by AB-InBev and produced at their brewery in Samlesbury, Lancashire.
Citra Table Beer	American Pale Ale	25 Litres	1.033	1.007	3.46	35.28	2.77 °L	580	1
Author: Tom Dennis Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.027 Efficiency: 67 Mash Thickness: 3 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: 5/14/2018 3:51 PM Notes:
Swan Song	Ordinary Bitter	10 Gallons	1.046	1.013	4.37	35.55	15.95 °L	580	2
Author: Fuchi_jeg Boil Size: 12.07 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.25 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: 11/14/2021 2:57 PM Notes:
Citra / Mosaic Session Pale Ale	American Pale Ale	20 Litres	1.033	1.006	3.58	19.23	2.85 °L	580	0
Author: JimmyAnders Boil Size: 15 Litres Boil Time: 70 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 3.13 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: dextrose Priming Amount: 134.9 g Creation Date: 3/15/2022 11:54 AM Notes:
A Brillar Mi Amor	Munich Helles	22 Litres	1.046	1.013	4.34	16.44	3.79 °L	580	0
Author: Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 63 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: 3/27/2022 1:28 PM Notes:
Danison Kolsch	Kölsch	12 Gallons	1.047	1.016	3.97	24.41	4.64 °L	580	0
Author: ad103458 Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 5/21/2022 12:52 PM Notes: OG: 1.054 FG: 1.010
You're Just A Basic Bitta' Mate!	Standard/Ordinary Bitter	5 Gallons	1.04	1.011	3.79	32.7	10.77 °L	580	0
Author: BierKlaus Boil Size: 5.75 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/7/2023 2:51 AM Notes:
Deutschland 1.2	Weissbier	15 Gallons	1.021	1.005	2.03	2.22	2.77 °L	580	0
Author: B. Traugh Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/23/2017 4:28 AM Notes: Deutschland Pale Ale 1.2 Batch #1. 05/22/2017 = Ingredients List= 10:2:0.5 Carmel #30L (6 oz) Wheat DMT (6 #) Flaked Rice (3 oz) CBW Bavarian Wheat (Dry Malt Extract) (3 #) MAGNUM Hops Pellets (Alpha:12.4%, Beta:6.4%)(3 oz) NOTTINGHAM Ale Yeast. One packet= (11 g or 0.388oz) "Danstar" (Saccharomyces Cerevisiae). =Brewing instructions= Wurt: 3/4 brewing pot tap water. Bring to between 155• and 175• Add (in a brewing sack): 6 oz. of Carmel #30 L 6 #. of Wheat DMT 6 oz. of flaked rice Place in covered pot for 15 minutes. Remove sack after 15 minutes (do not squeeze the sack) This is your wurt. Sparge: "Making Sparge" Bring Sparge to boil. Add: 3# CBW Bavarian Wheat Dry Malt Extract. Stir to dissolve completely. Do not let it over boil. Adjust boil to slow steady boil. Boil for 58 minutes. Add (in a brewing sack): 3 oz. MAGNUM Hops Pellets (Alpha:12.4%, Beta:6.4%) Boil an additional 2 minutes. Remove Hops sack. Cool to between 75• and 55• Transfer to carboy. Add water or water and ice to first rim of sanitized carboy. Add: 1 Packet of NOTTINGHAM Ale Yeast. (11 g or 0.388oz) "Danstar" (Saccharomyces Cerevisiae). Seal carboy Place carboy float valve (ensure enough water added to float insert). Ferment for 12-14 days. Jacking instructions: "Jack into bottles or growlers or kegs" Jacking (packaging): 1 1/2 cup water per gallon of un-conditioned beer. Add 2 table spoons sugar per gallon. This is your "Conditioner". Bring Conditioner to boil for 5 minutes. Let cool to below 75•. Add to 12-14 day fermented beer. Stir, Jack, let condition for 10-14 days before refrigeration.
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