Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
1664 Blanc Clone	Witbier	25 Litres	1.057	1.012	5.87	23.21	3.11 °L	26.2K	2
Author: Øystein Boil Size: 35 Litres Boil Time: 90 Boil Gravity: 1.041 Efficiency: 83 Mash Thickness: 4.69 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/21/2015 4:14 PM Notes: Aprikospurrè tilsettes etter stormgjæring, dvs. etter 7 dager. Opprinnelig Wyeast 1010 - American Wheat 75 % Vi bruker WLP 400 som erstatning Aprikospurre, her har vi skalert ned med 50% fra opprinnelig oppskrift. For 1000g aprikospurre beregnes følgende: 500 gr tørkede aprikoser 5 dl vann La væske og aprikoser småkoke i 15 minutter. Sil av noe av væsken. Ha det så i en blender og begynn å purere aprikosene. Tilsett mer væske til konsistensenen er som ønsket. Denne kan fryses i små porsjoner
Yuengling Clone	American Lager	6 Gallons	1.05	1.015	4.62	16.77	6.1 °L	26.2K	11
Author: MetalMash BrewHaus Boil Size: 8.25 Gallons Boil Time: 90 Boil Gravity: 1.036 Efficiency: 77.7 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2016 2:20 PM Notes: Recirculating Mash
Cigar City Jai Alai Clone	Imperial IPA	5.5 Gallons	1.075	1.019	7.89	89.8	11.3 °L	26.2K	8
Author: Zellner Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/30/2013 5:25 AM Notes: fermentation temp 65 OG 17 -18 pato FG 3- 3.5 dry hop two week at 34 dropping 10 degrees a day to make a Humidor Series India Pale Ale add 15 inch cedar rod with dry hops
Bakke Brygg Julelager 25 L	Traditional Bock	25 Litres	1.067	1.017	6.53	26.69	18.96 °L	26.2K	1
Author: Bakke Brygg Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.058 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 10 ° C Priming Method: Sukkerlake Priming Amount: 6 g sukker/L Creation Date: 9/25/2013 1:24 PM Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,8 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker. I dette ølet kan et mer avansert meskeskjema være verdt å prøve: 55 grader i 15 min (proteinsteg) 63 grader i 45 min (beta-amylasesteg) 72 grader i 15 min (alfa-amylasesteg) 77 grader i 5 min (utmesk) ELLER: Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Kjøl ned til 9 grader før pitching av gjær. Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager). Gjæralternativer: WLP830, WLP838, Saflager 34/70
Kozel Dark Clone	Czech Dark Lager	22 Litres	1.042	1.007	4.7	35.22	21.87 °L	26.1K	10
Author: Øksnavadsporten Boil Size: 30 Litres Boil Time: 80 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: 1.5 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: 8/20/2016 4:58 PM Notes:
Classic German Hefe Weissbier	Weizen/Weissbier	5 Gallons	1.056	1.014	5.5	16.26	3.99 °L	25.9K	21
Author: Kyle Krause Boil Size: 5 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: N/A Priming Amount: N/A Creation Date: 4/22/2011 8:09 PM Notes:
Zatarain's Root Beer - Non-Alcoholic, Keg Instructions	No Profile Selected	5 Gallons	1.046	1.013	4.27	0	3.99 °L	25.8K	1
Author: kcpup Boil Size: 3 Gallons Boil Time: N/A Boil Gravity: 1.077 Efficiency: 100 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: 10/22/2012 8:15 PM Notes: This is for non-alcoholic root beer using one full bottle Zatarain's root beer extract. I use RO water/filtered water for best flavor. Heat 3 gallons water to about 150 degrees. Get all honey out of containers by sloshing warm water in container after emptying out into brew pot. Add in the sugars. Then add root beer extract. Get ALL the extract out of bottle by sloshing water in the bottle with cap on to get all the last drops. After each of above steps, stir well! In a corny keg, add the remaining 2 gallons of room temp RO water. When all above ingredients have been mixed well on stovetop, turn off heat and remove from the warm burner. Add vanilla extract and stir again to blend and incorporate. Pour the entire contents of pot into the corny containing the last 2 gallons of water. The pouring should blend all 5 gallons of liquid together well. Let cool and force carb to about 3.5-4.0 volumes. Alternatively, and to speed carbonation (takes longer than beer due to sugar content), chill the 3 gallons in pot in fridge after the stirring step. Leave in fridge and go ahead and force carbonate the 2gallons of water in the keg. Once carbed to 3.5-4, SLOWLY pour (so slow, like 16 oz at a time) the chilled mixture into the keg. If you don't go crazy slow, there will be a "boil over" effect and is it sticky and messy! Finish carbing and enjoy. You'll need LONG line length to serve without too much foam! The Maltodextrin amount recommended (and higher than I've ever tried...before just 2 oz) by AHA poster. It made ALL the difference! This was best root beer I've made. This keg almost kicked at the party, almost keeping up with the beer! Will always use this amount of maltodextrin from now on.
Smithwick's Irish Ale	Irish Red Ale	5 Gallons	1.046	1.011	4.5	25.27	16.76 °L	25.8K	5
Author: buzzerj Boil Size: 6.5 Gallons Boil Time: 75 Boil Gravity: N/A Efficiency: 75 Mash Thickness: 1.42 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: 2/10/2013 5:11 PM Notes: This is the version exported to the U.S. Have a Smithwick's!
Hill Farmstead Edward Clone	American Pale Ale	2.8 Gallons	1.054	1.013	5.32	49.47	4.65 °L	25.3K	9
Author: RobO Boil Size: 3.8 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/18/2015 2:17 AM Notes: Adaptation from Abner Clone: http://www.homebrewtalk.com/f12/hill-famstead-abner-clone-452280/ http://hillfarmstead.com/ancestral-series/edward-pale-ale.html
' #1 Irish Red Ale (killians Clone)	Irish Red Ale	5.25 Gallons	1.049	1.009	5.2	17.78	13.91 °L	25.3K	22
Author: Boil Size: 3 Gallons Boil Time: 50 Boil Gravity: 1.086 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: corn sugar Priming Amount: N/A Creation Date: 3/11/2015 6:14 PM Notes:
Four Pines Pale Ale	American Pale Ale	21 Litres	1.053	1.015	4.97	35.03	10.29 °L	24.9K	18
Author: Ben Golding Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.1 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: 2/6/2015 11:18 AM Notes: Based on the recipe outline on the Four Pines web site http://www.4pinesbeer.com.au/beers/pale-ale
NEIPA | Tired Hands Milkshake (approximation) Braumeister 20L	Double IPA	21 Litres	1.07	1.021	6.42	56.83	6.27 °L	24.9K	22
Author: AnteK Boil Size: 25 Litres Boil Time: 70 Boil Gravity: 1.063 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 3/20/2017 1:48 AM Notes: My recipes are all elaborated for Speidel Braumeister 20L The recipes clones are sometimes a little different from the original but adjusted according to the final result. BIAB method for Braumeister 20l, efficiency 70 % total Water: 28l. (Hoppy NEIPA Juice, its a cloudy beer) Mango 15 min in the boil 26l water to mash / Mash PH 5.3 3l to sparge Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"7/15 days" The end of the primary fermentation Dry Hop "7 days" 22c˚ Vanilla Bean Mango fruit Galaxy Citra Mosaic CO2 level 2.2 / 2.5 vols.
Fullers London Pride	Best Bitter	25 Litres	1.048	1.015	4.33	36.14	11.27 °L	24.8K	11
Author: fvbrewery Boil Size: 33 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 65 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/7/2016 6:51 PM Notes:
Marshmallow Stout	Imperial Stout	5 Litres	1.092	1.014	10.29	46.15	44.28 °L	24.7K	19
Author: Mack Boil Size: 7 Litres Boil Time: 60 Boil Gravity: 1.066 Efficiency: 85 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: 3/3/2016 11:23 PM Notes: Sugar in fermentables are calculated from marshmallows added to boil.
Orange Mohawk (Shock Top Clone)	Witbier	11 Gallons	1.052	1.013	5.22	14.55	4.31 °L	24.5K	4
Author: TampaTony Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 73 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: 1/10/2014 3:18 PM Notes: Pitch a 2L starter and ferment for 4 days at 68. Raise to 72 degrees for 5 days. Package and cold condition for 2-3 weeks.
Fat Head's Headhunter IPA Clone	American IPA	11 Gallons	1.072	1.014	7.52	80.4	7.3 °L	24.5K	5
Author: TampaTony Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: 1.061 Efficiency: 65 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Force Carb Priming Amount: 12 psi Creation Date: 2/23/2014 6:01 PM Notes: Flaked wheat should be Toasted Wheat Flakes. Acidulated malt is not part of original recipe but used to lower water PH. Lactic/Citric acid in appropriate amounts can be subbed. From the Book: Malt bill: American two-row malt 50% Maris Otter malt 25% CaraHell malt 6% Crystal malt6% Toasted wheat flakes 5% CaraPils malt 2% Dextrose 5% Mash: 60-minute rest at 151 F with 6.7% of kettle hop bill Centennial 9.2% alpha acids. Total boil time is 90 minutes. At the start of the boil in the kettle (90 minutes) use 17.7% alpha acids CTZ at 23.3% of the bill. Identical additions at a ratio of 6.7% each Citra (12.4% alpha acids) and Centennial (9.2% alpha acids) are added at 45 minutes and again at 30 minutes. At the end of the boil add 23.3% Simcoe (12.27%o alpha acids), 16.6% Centennial (9.2% alpha acids), and 3.3% Columbus (14.2% alpha acids). Fermentation Use WLP001 or WY 1056 for pitching. Hold at 67" F (19.4" C) for four to five days. Hold 2 days at fermentation temperature for a diacetyl rest before cooling to 50" F (10" C). Crop or drop the yeast. Dry hop for 10 days using Equal parts Centennial, Simcoe, Citra, and Columbus at 0.2l oz./gal. (0.40 lb./bbl.,l.5a g/L) for each hop. Allow the temperature to rise to 60' F Rouse hops with CO, at days 2, 5, and 8. Drop hops (remove or rack off hops) at day 9. Cool for two days at 40' F, and finally cool to 33" F (0-6" C). This beer is not filtered. Targets: OG: 17'P (1.068 SG) TG:3.4 "P (1.014 SG) ADF:80% IBU:87 ABY:7.5% Color: 8.5 "L (16.2" EBC)
Hazy IPA_ Hazy Little Thing	Specialty IPA: White IPA	18 Litres	1.076	1.023	6.99	64.51	5.94 °L	24.4K	28
Author: pineneedle Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 68 Mash Thickness: 3 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: 2/3/2019 12:24 PM Notes:
Corona Extra Clone	Light American Lager	5.5 Gallons	1.046	1.011	4.55	0.95	2.96 °L	24.3K	2
Author: Michael Chiantera Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.371 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: 1/28/2020 12:42 PM Notes:
Bakke Brygg Robust Porter 50 L	Robust Porter	50 Litres	1.06	1.015	5.93	36.24	34.44 °L	24.2K	6
Author: Bakke Brygg Boil Size: 58 Litres Boil Time: 90 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 6 g sukker/L Creation Date: 9/26/2013 10:06 PM Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 40 l meskevann og 29,6 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker. Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Kjøl ned til 17 grader før pitching av gjær. Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Gjæralternativer: WLP001, WLP002, WLP007, WLP013, WLP051
Probably The Best Stout	Russian Imperial Stout	10.5 Gallons	1.08	1.017	8.31	63.23	35.91 °L	24.1K	2
Author: xjames14x Boil Size: 12 Gallons Boil Time: 90 Boil Gravity: 1.063 Efficiency: 70 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/11/2015 11:22 PM Notes: I put the vanilla beans in the secondary for 5 days with the cacoa nibs. try to get organic and make a tincture with vodka for a couple days to kill what could be on the beans. split the beans down the middle to open them. start your fermentation around 63-65 degrees for 3 days then ramp up to 70 for the rest of the fermentation. This beer took 4th in a BJCP judged event out of 26 for the russian imperial stout style.
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