Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Scott's Scotch Ale	Strong Scotch Ale	6 Gallons	1.061	1.014	6.15	20.83	19.97 °L	2K	0
Author: keithouweneel@gmail.com Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/16/2014 4:06 PM Notes:
MIDWAY SESSION IPA GOOSE ISLAND	American IPA	20 Litres	1.08	1.016	8.4	34.62	5.08 °L	2K	0
Author: EUSTAQUIO.EARA Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 1/18/2022 9:33 PM Notes:
"the Dementor Imperial Stout"	Imperial Stout	5 Gallons	1.106	1.02	11.29	82.48	50 °L	2K	2
Author: W&C Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.089 Efficiency: 57 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: 10/22/2018 12:33 AM Notes:
El Canguro De La Galaxy	American IPA	18 Litres	1.066	1.011	7.25	79.94	5.62 °L	2K	0
Author: Harle Tibor Boil Size: 24 Litres Boil Time: 55 Boil Gravity: 1.05 Efficiency: 57 Mash Thickness: N/A 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: 5/30/2018 5:35 PM Notes:
Summer Shandy	Witbier	5.5 Gallons	1.067	1.01	7.37	11.37	3.83 °L	2K	1
Author: BoudreauxDew Boil Size: 6 Gallons Boil Time: 180 Boil Gravity: 1.061 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: Fizz Drops (Cane Sugar) Priming Amount: 1 per 12 oz Creation Date: 6/6/2017 7:21 PM Notes: Starter Schedule 1. Yeast starter, 24 hours prior to pitch, 1 cup DME - Extra Light w/ 650 ml water. Brew Schedule 2. Bring 6 gallons water to 150°, slowly add in DME until disolved throughout. 3. Bring to a boil and add hop ball. Maintain boil for 30 minutes. 4. Add Irish Moss, Dry Lemon Peel with 15 minutes left on boil. 5. Add honey during last 10 minutes of boil. 6. Chill wort to 68° and pitch. Fermentation Schedule 7. 10 days in primary, then rack to secondary and add Lemon Zest and Lemonade Powder Mix. 8. 10 days in secondary, slowly reduce temperature to 40° over the final 72 hours. Bottling Schedule 9. Bottle with Fizz Drops, 1 ea per 12 oz. bottle. Conditioning Schedule 10. Bottle condition for 3 weeks.
Belgian Golden Strong	Belgian Golden Strong Ale	11 Gallons	1.071	1.017	7.13	31.29	6 °L	2K	0
Author: Cort House Brew Boil Size: 13.6 Gallons Boil Time: 90 Boil Gravity: 1.058 Efficiency: 72 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: 10/6/2015 11:44 AM Notes: FERMENTATION: Start at 68* raise over 4 days to 73* hold at 73 for 10 days. As Primary slows down, add 1/2 the belgian candi sugar. 2L stepped up to 3L starter I calculated the entire amount of Candi sugar under fermentables just for the recipe design. Once I actually am ready to brew, I will remove 1/2 of the sugar to make my gravities line up correctly (i.e. preboil, post boil)
Darker Lord's Imperial Stout Clone	Imperial Stout	5.5 Gallons	1.131	1.036	12.52	105.02	50 °L	2K	0
Author: GregH Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.096 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/7/2015 12:34 PM Notes:
Jamil's Vienna - Ver2	Vienna Lager	12 Gallons	1.052	1.012	5.23	26.16	10.84 °L	2K	0
Author: haeffnkr Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/2/2016 5:04 PM Notes: 10 lb German - Vienna 37 4 50% 5 lb German - Munich Light 37 6 25% 4 lb German - Pilsner 38 1.6 20% 0.25 lb German - Carafa II 32 425 1.3% 0.5 lb American - Carapils (Dextrine Malt) 33 1.8 2.5% 0.25 lb American - Caramel / Crystal 120L
Dick Or Treat - Pumpkin Spiced Ale	Fruit and Spice Beer	5.5 Gallons	1.076	1.021	7.23	20.3	23.88 °L	2K	1
Author: =DCB= Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 70 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: 8/18/2016 10:13 PM Notes:
Nenna Dubbel W/ Raisins	Belgian Dubbel	18 Litres	1.07	1.016	6.99	23.63	14.18 °L	2K	1
Author: FBorrego Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 68 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: Injection Priming Amount: 2ml (5.5g/L) priming sugar Creation Date: 11/10/2016 4:31 PM Notes: Fermentation (Primary): 19-20c until attenuation Fermentation (Secondary): +1c per day for 3 days Maturation: +10 days at 13-14c Cold Crash: +4days at 0.5c Raisins at 30min boil end Brown Sugar at 5 min boil end
Gingerbread Stout Clone	Sweet Stout	5.5 Gallons	1.117	1.037	10.59	28.69	40.1 °L	2K	0
Author: Todd Carrick Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.086 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: Keg Priming Amount: N/A Creation Date: 11/27/2017 1:39 AM Notes: OG was 1.110 FG was 1.035 Abv is 9.84%
Citra Wit	Witbier	5 Gallons	1.055	1.014	5.3	10.49	3.74 °L	2K	0
Author: adamnimmo Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 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: 4/12/2015 3:59 PM Notes: Protein rest for 10 minutes at 122°F (50°C). Saccharification: 60 minutes at 153°F (67°C). Boil for 60 minutes. Ferment at 68°F (20°C) for 10 days or until the final gravity stabilizes.
Dunkles HefeWeizen	Dunkles Weissbier	30 Litres	1.055	1.015	5.23	12.83	8.83 °L	2K	1
Author: Torwill Boil Size: 33.5 Litres Boil Time: 90 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 4 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: 12/22/2018 9:35 PM Notes: Fermentation notes: - Main fermentation at 18°C - ~ 4 days ( Important FG). - Diacetil rest at 18°C - ~ 3 days (Reduce the temp 3°C/day ). - After diacetil rest yeast removal. - Lagering at 0°C - ~ 7 days.
Sudo Lager	Munich Helles	5.5 Gallons	1.048	1.01	5.01	19.05	4.7 °L	2K	1
Author: Jaysedun Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 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: 2/25/2021 4:32 AM Notes: This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash. Mash the malts at 126 °F (52 °C) for 10 minutes. Raise the temperature to 145 °F (63 °C) and mash for 40 minutes. Raise the temperature to 162 °F (72 °C) and mash for 20 minutes. Start recirculating wort. Raise the temperature to 172 °F (78 °C) for 10 minutes to mash out. Add the first wort hops to the kettle. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.
PIPA India Pale Ale	American IPA	27 Gallons	1.06	1.012	6.33	44.38	7.26 °L	2K	0
Author: recreation brewery Boil Size: 30 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/30/2013 3:49 AM Notes: pitched at 60*
Milk Stout (GFunk)	Sweet Stout	5.5 Gallons	1.061	1.02	5.38	18.98	40.41 °L	2K	2
Author: JefitoJeff Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 65 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: 10/23/2015 6:50 PM Notes:
Abbey's Alt	Altbier	1 Gallons	1.025	1.008	2.32	47.82	17.29 °L	2K	2
Author: abigail.macphee Boil Size: 1.25 Gallons Boil Time: 80 Boil Gravity: 1.02 Efficiency: 35 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/22/2017 8:42 PM Notes:
MOMO SMaSH IPA	American IPA	5.5 Gallons	1.056	1.014	5.51	56.9	5.94 °L	2K	0
Author: LlewellynBrewHaus Boil Size: 6.75 Gallons Boil Time: 75 Boil Gravity: 1.046 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/2/2015 2:00 AM Notes: My first run into developing a BIAB sMaSh Ipa FOR our house tap and the mosaic hops were really the star of this beer. I got tons of tropical fruit (papaya) and very smooth drinking.
Pear Saison	Saison	10.5 Gallons	1.046	1.005	5.35	33.7	7.37 °L	2K	0
Author: Mike Shea Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.032 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 85 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/14/2017 6:45 PM Notes:
Ich Bin Ein Berliner	Berliner Weisse	9 Litres	1.024	1.007	2.32	10.12	3.02 °L	2K	0
Author: PintOfBuer Boil Size: 9.5 Litres Boil Time: 15 Boil Gravity: 1.023 Efficiency: 49 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/22/2015 6:30 PM Notes: After mashing out, lauter into sterilised demi johns 9/10 full. Add bagged uncrushed base malt to some wort at 49C for 30 mins, top off demi johns right to the top with inoculated wort, and then blast some CO2. keep the wort warm, (30-40) for 36 hrs. take pH readings reguarly, close to 3.5 is the goal. Slightly off cream corn smell should be expected, if there are vomit garbage shit smells then probably aerobacter infection. towards 25-30 for clean lacto, toward 50 for citric funk. too high kills lacto. 15 min Boil and chill, ferment with clean ale yeast. Gold medal (40) at uk national homebrew comp
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