Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Belgian Quad	Belgian Dark Strong Ale	6 Gallons	1.106	1.016	11.86	27.2	18.59 °L	577	0
Author: BKL Boil Size: 7.47 Gallons Boil Time: 60 Boil Gravity: 1.085 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/8/2018 3:23 AM Notes:
Braggot One	Experimental Beer	5.5 Gallons	1.1	1.025	9.86	12.13	10.15 °L	577	0
Author: Battle Dwarf Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.138 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/31/2016 4:17 PM Notes:
Quad II	Belgian Dark Strong Ale	5.5 Gallons	1.104	1.024	10.52	33.69	28.86 °L	577	0
Author: Pumpkin Hill Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.082 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/31/2019 6:05 PM Notes: .25 lbs of raisins and .75 lbs of dried figs pureed in a grain bag in secondary for 7 days. Final gravity after secondary fermentation with figs and raisins was 1.011 Bottle conditioned with 6 oz of corn sugar
Wheatwine	Wheatwine	12 Litres	1.097	1.024	9.66	45.46	11.44 °L	577	0
Author: Boil Size: 15.27 Litres Boil Time: 90 Boil Gravity: 1.077 Efficiency: 82 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: sucrose Priming Amount: 69 g Creation Date: 8/28/2023 3:01 PM Notes: Chill to 18C, oxygenate and pitch yeast. Ferment at 19C for 7 days. Rasie temperature to 21C and hold for 7 days.
Adjunct RIS Cask	Russian Imperial Stout	21 Litres	1.101	1.013	12.78	152.72	50 °L	577	0
Author: whisdisc@telus.net Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.075 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 4/13/2019 4:07 PM Notes: 3 pounds of marshmallow fluff, 2.2 pounds marshmallows added last 5 minutes. 2 oz chaga chai tea added last 15 minutes. 8 hour 2L starter with imperial pub yeast. OG 1.095 Brewed for a 19L cask!
Jim's Bourbon Oak Barleywine	English Barleywine	3 Gallons	1.14	1.037	13.45	46.5	10.86 °L	577	0
Author: Benman Boil Size: 3.86 Gallons Boil Time: 180 Boil Gravity: 1.109 Efficiency: 78 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: 4/1/2022 11:08 PM Notes: Link for the recipe: https://mydigitalpublication.com/publication/frame.php?i=731436&p=&pn=72&ver=html5 Mash grains for one hour at 152°F (67°C) at pH 5.4 with a mash thickness of 1.4 qt./lb. (2.9 L/kg). Vorlauf and collect just the first runnings, about 7.25 gal. (27.4 L). Boil for 2 hours, then add hops and continue boil for an addition hour, for a total boil time of 3 hours. Add Whirlfloc with 15 minutes remaining in the boil. Cool to 66°F (19°C), oxygenate, and pitch a healthy yeast starter of approximately 365 billion cells. After primary fermentation is complete, about 1 month, transfer to secondary fermenter and add bourbon-infused oak spiral plus a few ounces of the excess bourbon to taste. Condition for 4 months and then carbonate to 2 vol. (4 g/L) CO₂.
Gentilly Imperial Oatmeal Chocolate Cream Cookie Stout	No Profile Selected	5.5 Gallons	1.091	1.014	10.08	21.62	28.95 °L	577	0
Author: GrowleyMonster Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.077 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 73 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 12/17/2021 8:55 PM Notes: A No-Chill BIAB big ale, meant to be very mouthy, creamy, and filling. Extra half gallon strike water to ensure there is enough wort to completely fill 5 gallon HDPE cube jug with the longer boil time. Boil time extended to 90 minutes to boil off DMS precursors. Hops reduced by 20 minutes from normal Hot wort at 180f goes straight to 5 gallon jug filled to top with all air squeezed out, to sit overnight. Overage is canned in quart mason jars for starter base for future batch Fermenter is Big Mouth Bubbler. Yeast is a one quart starter of harvested yeast from previous batch. Mother is BE-256 and HotHead but over several generations the BE-256 has become dominant due to temperature range. Fermentation is at room temperature, about 72 or 73 degrees except when it is cold outside, then around 69 degrees. Optional, add raspberry, mint, espresso, cocoa, etc flavorings within reason near the end of the boil. Calculator says 1.020 FG but it usually finishes around 1.026 instead.
Strawberry Rhubard Mead	Other Fruit Melomel	4.75 Gallons	1.08	1.002	10.14	0	4 °L	577	0
Author: Downs Brewing Co. Boil Size: 4.75 Gallons Boil Time: 60 Boil Gravity: 1.081 Efficiency: 100 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/1/2019 5:44 PM Notes: 3 gallons of bottled spring water into sanitized fermenter. added 10lbs Kirkland Clover Honey, 8lbs of frozen strawberries and 8lbs. frozen rhubarb. topped off water to Original gravity of 1.090. rehydrated 2 packets of lalvin 71B with 95* bottled water. Pitched yeast along with 1 tsp of DAP and 1/2 tsp of fermaid K. temp initially 45* but raised to 65* and began fermentation within 24 hours. fermenter transferred to garage where temp maintained to 65*. fermaid K additions at pitch: 1/2tsp 24hrs: 1/2tsp 48hrs:1/2tsp @ ~1.055:1/2tsp Degassed and punched fruit twice a day for the first 5 days, gently punch fruit once a day after that Sorbate and Camden tabs and backsweeten to 1.020
Killian’s Irish Red	No Profile Selected	1.5 Gallons	1.156	1.033	16.12	10.68	23.19 °L	577	1
Author: 2 lions brewery Boil Size: 0.8 Gallons Boil Time: 60 Boil Gravity: 1.292 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: 11/2/2021 10:12 PM Notes:
JB Atman	Belgian Golden Strong Ale	3 Gallons	1.082	1.008	9.66	30.41	8.2 °L	577	0
Author: DasMatts Boil Size: 4.5 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: 9/29/2020 12:10 AM Notes:
Teeny Tiny Teddy	Mild	6 Gallons	1.036	1.023	1.66	23.64	15.93 °L	576	0
Author: Hollyhock Artisanal Ales Boil Size: 6 Gallons Boil Time: N/A Boil Gravity: 1.036 Efficiency: 68 Mash Thickness: 3.435 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 60 ° F Priming Method: co2 Priming Amount: 6.27 psi Creation Date: 4/13/2024 1:42 PM Notes:
Canadian 2 Row Lager	International Pale Lager	5.5 Gallons	1.034	1.006	3.62	30.13	2.95 °L	576	0
Author: Boil Size: 6.5 Gallons Boil Time: 30 Boil Gravity: 1.028 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/11/2022 2:16 PM Notes:
Sunday Pale Ale No 72	Standard/Ordinary Bitter	75 Litres	1.04	1.01	3.97	22.27	7.86 °L	576	0
Author: Paul Tolsma Boil Size: 55 Litres 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: N/A Priming Method: sucrose Priming Amount: 505.1 g Creation Date: 4/18/2021 5:51 AM Notes:
Smol - Table Pale W/Citra	No Profile Selected	320 Gallons	9.098	2.326	3.57	8.84	2.58 °L	576	0
Author: Jemassey9 Boil Size: 340 Gallons Boil Time: 60 Boil Gravity: 8.6 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 6/22/2020 8:22 PM Notes:
Sup! Poro Sapporo Clone	American Light Lager	5.5 Gallons	1.036	1.008	3.61	30.38	2.93 °L	576	1
Author: jamestomlinson98155@gmail.com Boil Size: 6.45 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 4/21/2020 2:53 AM Notes: Clawhammer.com (full credit to them and I copied info from their website!) Water Chemistry We started with 7 gallons (26.5 liters) of Asheville city water. We added a gram of Gypsum to ours, but this will be different for everyone depending on your water. 10 minutes into the mash we checked our pH. We were looking for something in the range of 5.2 - 5.4. We had a pH of 5.2 without having to add any lactic or citric acid. Grains We used 4 pounds (1.81 kilograms) of white rice, 5 pounds (2.27 kg) of pilsner malt, and 8 ounces (227 grams) of acid malt. The acid malt helped drop our pH into the desired range, which is part of the reason we didn't have to adjust chemistry any further. Mash We mashed at 158 degrees Fahrenheit for 60 minutes. For our European friends, that's 70c. Hops We exclusively used Sorachi Ace hops in this beer. This hop variety is the same hop used in Sapporo beer and has a high percentage of alpha acids along with a lemon flavor and aroma. We added .4 ounces (11.33 grams) at 60 minutes and then 1.6 ounces (45.4 grams) as a whirlpool addition. Yeast and Fermentation Yeast: We used two packs of Saflager W-34/70 dry lager yeast. Fermentation: 10 days at 55 degrees Fahrenheit. (12.77C). After 10 days we warmed it up to 70 degrees Fahrenheit for a 3 day dialectal rest. (21.11C) We lagered it for about two months at 35 degrees Fahrenheit (1.66C). Tasting The beer finished with a low ABV of 3.8% and was extremely crushable. It turned out really light, really crisp, and really smooth, all with a bit of hop character up front. The rice also came through as well. This beer left us wondering why every light lager made with rice couldn't taste this good. We highly recommend you brew this beer at home, we may keep it on tap all the time now.
Summer Shandy	Blonde Ale	5.5 Gallons	1.038	1.009	3.8	26.38	3.26 °L	576	1
Author: 2 lions brewery Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.032 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: 9/22/2019 3:09 PM Notes:
Small Blah	American Pale Ale	24 Litres	1.037	1.008	3.78	23.1	4.2 °L	576	0
Author: robert katt Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 73 Mash Thickness: 4 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: 8/11/2019 9:06 AM Notes:
Dave Miller's All-Grain Cream Ale	American Light Lager	5 Gallons	1.016	1.004	1.65	0	2.79 °L	576	0
Author: brewer04261 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.012 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: 5/21/2019 12:06 PM Notes:
Hesselby Folksur	Berliner Weisse	25 Litres	1.038	1.011	3.55	14.62	5.39 °L	576	1
Author: Furuholm Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/7/2019 1:12 PM Notes:
Summer Ale	Best Bitter	6 Gallons	1.04	1.01	3.9	34.14	6.8 °L	576	0
Author: elaplant74 Boil Size: 7 Gallons Boil Time: 30 Boil Gravity: 1.034 Efficiency: 80 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: 7/19/2018 3:03 AM Notes:
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