Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Hard Seltzer	Other Specialty Cider or Perry	11 Gallons	1.038	1	5.01	0	0.87 °L	7.3K	4
Author: Bitwise Brewing Boil Size: 12.5 Gallons Boil Time: 10 Boil Gravity: 1.038 Efficiency: 75 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: 3/20/2020 5:38 PM Notes: 24 hours after pitching the yeast, dissolve the contents of 2 yeast nutrient packet in a small amount of water and bring to a brief boil in the microwave. Cover, allow to cool and add directly to the fermentor. 48 hours after pitching the yeast, follow the above procedure and add 2 more packets of yeast nutrient directly to the fermentor. 72 hours after pitching the yeast, follow the above procedure and add 2 more packets of yeast nutrient directly to the fermentor If you chose a citrus flavoring, add the crystallized citrus packet to 1 cup of water until dissolved. Heat to boiling briefly. Gently stir half into the primed seltzer. Taste, and add additional flavoring solution according to your preference of flavor intensity. If you did not opt for the citrus flavoring, you can either create a straight hard seltzer or add your own fruit juice/puree for something unique.
Oatty McStouterson	Oatmeal Stout	5.5 Gallons	1.064	1.016	6.57	27.06	32.8 °L	7.3K	1
Author: Lil' Wheaty's Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 77 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 12/14/2014 5:07 PM Notes:
Schoenling Little Kings	Cream Ale	2.5 Gallons	1.054	1.012	5.53	20.06	3.13 °L	7.3K	1
Author: blueflint Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: priming sugar Priming Amount: 2.25 ounces Creation Date: 8/21/2012 2:40 PM Notes: As per information directly from a Schoenling employee in the 1990's, the original recipe had an O.G. of 13.3, IBU of 20.5 and ABV 5.56%. Schoenling only used 6 row barley and flaked corn (at one time used corn syrup). Original Schoenling recipe used Hallertau, Saaz and Cluster hops. Schoenling used a bottom fermenting lager yeast but it was fermented at warmer temps like a California Common beer and then lagered for 6 weeks. This beer definitely has the aroma of Saaz hops.
Downtown Brown Ale 2.0	American Brown Ale	5.5 Gallons	1.055	1.013	5.57	29.96	22.89 °L	7.3K	5
Author: jimbodaman Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/13/2014 3:13 PM Notes:
La Chouffe Clone	Belgian Blond Ale	23 Litres	1.071	1.01	8.02	20.26	4 °L	7.3K	3
Author: Stapo Boil Size: 38.95 Litres Boil Time: 90 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/28/2020 2:36 PM Notes:
Delirium Tremens Clone	Belgian Golden Strong Ale	32 Litres	1.081	1.014	8.78	33.92	4.99 °L	7.3K	0
Author: Jan-Erik Boil Size: 36 Litres Boil Time: 60 Boil Gravity: 1.072 Efficiency: 72 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 22 ° C Priming Method: Sukker Priming Amount: 7 Creation Date: 1/27/2016 11:10 AM Notes: Mash: Neste gang stabilisere temp på rundt 58 grader før du slenger opp i kornet. Beerbrew tok opp for mye av temperaturen. Kanskje rundt 13 liter? Kan ikke ha så mye mindre tror jeg. 2 step: måtte bruke rundt 10 L denne gangen. Vær litt forsiktig neste gang hvis du bruker mindre på første step. Måtte ha i litt mer varmt vann etter hvert for å opprettholde temperatur. Endte opp på ca. 28 L til slutt. 19 L vørter hvis jeg tapper tomt. Mangler 17 L vanning bare :\ 3 step: Siden jeg allerede var på 28 L, så valgte jeg å tappe ut 7,5-8 L vørter og koke det opp i stedet for å tilsette mer vann. Vær forsiktig, så ikke temp blir for høy. Tilsett 80% av vørter, rør om og sjekk temp. For høy? Kjøl ned vørter. Edit: Ble for lav i stedet. måtte bruke beerbrew og tappe ut 3 liter vørter til, og varme det opp til 75 grader. 4 step: ingen mash out, fordi altfor mye volum allerede. Vanner rett ut med 78 grader vann.
COOP F5 Clone	American IPA	5 Gallons	1.069	1.019	6.52	82.56	11.59 °L	7.3K	2
Author: cowace2 Boil Size: 6.9 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/11/2014 5:36 PM Notes: 2 L starter Ferment at 60, rack to secondary Dry hop 1 oz Columbus, 1 oz Falconer's Flight in secondary gelatine in secondary
Maple Oatmeal Stout	American Porter	5.5 Gallons	1.051	1.012	5.11	31.25	23.74 °L	7.3K	0
Author: Amateur Zymology Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: Dextrose Priming Amount: 100 g Creation Date: 3/28/2014 1:11 PM Notes:
Munich Helles - Braumeister 20L	Munich Helles	21 Litres	1.047	1.01	4.87	18.55	4.16 °L	7.3K	4
Author: AnteK Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: Forced carbonation Priming Amount: N/A Creation Date: 2/21/2016 1:55 PM Notes: My recipes are all elaborated for Speidel Braumeister 20L The recipes clone are sometimes a little different from the original but are adjusted according to the final result. 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 10˚C - 5 days to diacetyl rest at 20˚C. Rack to secondary and lager for at least five weeks at 40 °F (4.4 °C) or below
Vienna Lager	Vienna Lager	21 Litres	1.049	1.013	4.8	24.83	16.03 °L	7.3K	1
Author: AnteK Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/20/2017 1:52 PM Notes: My recipes are all elaborated for Speidel Braumeister 20L The recipes clone are sometimes a little different from the original but are adjusted according to the final result. BIAB method for Braumeister 20l, efficiency 75 % total Water: 29l. 26l to mash / Ph Mash 5.3 Black malt add in the last 40 minutes 3l to sparge Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment 15/20 days at 10˚C / 2 days to diacetyl rest at 20˚C. lagering for at least five weeks at 40 °F (4.4 °C) or below. Forced CO2 to carbonate (2.5 vol.).
Taras Boulba Clone	Belgian Pale Ale	8 Litres	1.047	1.013	4.37	70.74	3.08 °L	7.3K	2
Author: guyfrombrussels Boil Size: 11 Litres Boil Time: 70 Boil Gravity: 1.034 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/26/2015 2:36 PM Notes: OG: 1.046 FG: 1.018 ABV 3.8% Priming sugar: 5.6g
JZ FRUH - Kolsch	Kölsch	5.25 Gallons	1.048	1.011	4.92	20.46	2.9 °L	7.3K	0
Author: B. Freymuller Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.036 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/26/2017 9:20 PM Notes:
Munich Madness (Oktoberfest/Marzen)	Oktoberfest/Märzen	13 Litres	1.059	1.018	5.46	36	11.23 °L	7.3K	1
Author: Sean Dawson Boil Size: 18.85 Litres Boil Time: 90 Boil Gravity: 1.044 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/18/2020 10:59 PM Notes: Using http://brulosophy.com/methods/lager-method/ Starting at 12 c Will ramp up to 19 c slowly after roughly 50% attenuation Copied from https://www.brewersfriend.com/homebrew/recipe/view/869772/munich-madness-oktoberfest-marzen- with adjustments for smaller batch size, slightly different hops etc.
Hoppy Irish Red	Irish Red Ale	6 Gallons	1.052	1.015	4.94	50.61	16.76 °L	7.3K	0
Author: FrogBaseball Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 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: 2/20/2016 5:20 PM Notes:
Winter Saison (Grainfather)	Saison	23 Litres	1.071	1.013	7.6	35.72	7.67 °L	7.3K	1
Author: swissRico Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.058 Efficiency: 75 Mash Thickness: 3.18 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/28/2015 7:56 AM Notes:
Citral Pale Ale (Midwest Supplies)	American Pale Ale	5 Gallons	1.044	1.008	4.75	52.88	7.84 °L	7.3K	7
Author: Jason Cox Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/8/2017 11:08 PM Notes: Directions provided by Midwest Supply. See link. Heat Strike Water: Heat at least 4 gallons of water to 160–165º, depending on the temperature of your grain. Mash temperature should be 152º F. Mash in: Using a mash paddle, mix the crushed grain with the water. Make sure to mix it up well to avoid any dry pockets, or “dough balls”. Once the mash is well mixed and sitting at 152º F, cover and let it rest for 60 minutes. Sparge: While your mash is resting, heat 5 gallons of water to 168º F. Perform a batch sparge to collect 7 gallons of wort and bring to a boil. The Boil: As soon as you see a rolling boil, set your timer for 60 minutes and add 0.5 oz Centennial hops. Boil for 40 minutes then add 1 oz Cascade hops. Boil for 10 minutes then add 1 oz Cascade hops. Boil for 10 minutes then add 2 oz Citra hops and turn off heat. Allow to steep 10 minutes before chilling. Cool and Aerating the Wort: Cool the wort to below 80°F using an ice bath, adding ice made from boiled water to top off your full volume, or using a wort chiller (best method). Once your wort is below 80°F, transfer it into your primary fermentor, and take a hydrometer reading. See our FAQs for tips on taking a hydrometer reading. Use One of These Methods for Aeration: • Pour the cool wort between two sanitized buckets several times. • Mix and stir vigorously for several minutes with a sanitized spoon. • Aerate with the Midwest Supplies Aeration system for up to 10 minutes (7862). • Add pure oxygen for 2 minutes with the Midwest Supplies’ Oxygenation Kit 2.0 (40033). Fermentation: Pitch (add) your yeast and store your fermentor in a dark area with a stable temperature of 65–72°F. Leave until primary fermentation is complete, usually between 7–14 days. If you’re unsure, take a hydrometer reading. Optional, but highly recommended: Rack to a 5 gallon carboy for secondary fermentation and aging. Midwest recommends a 3 week secondary fermentation for this kit. Dry Hops: 5-10 days before packaging the beer add 1 oz Citra and 1 oz Cascade to the fermenter. Bottling: Remember to clean and sanitize all of your bottling gear. Mix priming sugar with 2 cups of water and boil for 5 minutes. Cool and add to your bottling bucket. Rack your beer on top of the priming solution, making sure it gets mixed in well. Bottle and cap. Once bottled, store in a dark place between 65–72°F for 1–2 weeks to carbonate. Enjoy with friends and family!
British Strong	British Strong Ale	5.5 Gallons	1.075	1.022	7.45	49.63	17.85 °L	7.3K	0
Author: Brewcalyptus Ben Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/20/2015 9:02 PM Notes:
Kentucky Common	Kentucky Common	5.5 Gallons	1.055	1.016	5.05	27.94	12.14 °L	7.3K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: Corn sugar Priming Amount: N/A Creation Date: 7/10/2018 6:49 AM Notes: Chocolate rye not available at my local home brew supply store, tried to roast my own. The rye burnt so using chocolate malt in place.
American Pale Ale With Orange Peel	American Pale Ale	6 Gallons	1.06	1.011	6.43	41.85	10.61 °L	7.3K	4
Author: Mike Theodore Boil Size: 8.75 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 65 Mash Thickness: 1.5 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: 9/16/2015 6:00 PM Notes: The beer is much better if you let it bottle condition for at least 4 weeks, 5 weeks is even better.
Extract Blonde	Blonde Ale	5 Gallons	1.042	1.011	4.13	16.22	3.86 °L	7.3K	0
Author: suncrush Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 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: 3/15/2012 12:27 PM Notes:
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