Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
All-Grain Ridin' The Pine Pineapple IPA	Double IPA	5.5 Gallons	1.072	1.02	6.8	131.4	5.04 °L	7.2K	0
Author: Professor Zymie Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 72 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/16/2017 6:04 PM Notes: BRY-97 can be used a dry yeast alternate subsitute
Citra NEIPA	American IPA	5.5 Gallons	1.068	1.015	6.87	66.86	6.54 °L	7.2K	3
Author: Porter's Pub Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/14/2017 3:18 PM Notes: Water report WLFVTGN This beer is DELICIOUS! I will be making this again! Lots of great comments from friends. It's not excessively bitter, and the large dry hop and grapefruit zest really brought out the Citra fruity aroma. I made no attempt to prevent the cloudiness of the beer, so it's cloudy, but that's what I like. I was inspired by Cigar City's Guayaberas to make an IPA that was not excessively bitter, but was very juicy and delicious, with large grapefruit notes. Brewing notes: There are very little hops used in the boil. Only 1 oz at 60 mins. 2 ounces went into the kettle at a 180º whirlpool, which I stirred for 15 minutes. I used a large amount of hops, -5oz-, to dry hop, along with the zest of two grapefruits. The dry hop and zest were added in sanitized bags, with a sanitized spoon to make them sink. I used distilled water built up to the specifications listed in my water chemistry profile I'd even like to try the recipe again and adjust the hop schedule. I didn't think it was excessively bitter, but I'd like to try skipping the 60 minute boil and adding a 10 minute hop addition. I'll try it when I'm not as burned out on NE IPA's.
Basil Pepper Saison	Saison	5.25 Gallons	1.062	1.006	7.3	49.05	4.41 °L	7.2K	0
Author: Jim_in_Oregon Boil Size: 5.5 Gallons Boil Time: 90 Boil Gravity: 1.059 Efficiency: 63 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: 6/6/2013 2:51 AM Notes: Oddly low conversion efficiency of 65%. This was only my 2nd AG brew. A few differences from my 1st try: Added: 1) pH=5.2 buffer in mash 2) Used leaf hops in boil which extracted a lot of wort. 3) Used a new hydrometer as my trusty one broke. Hope it's calibrated. 4) Probably still need to slow down on the sparge. Always get great attenuation with the French Saison yeast. Aroma is very strong of basil, but not unpleasant. Saison character dominates palate. Next time, I'd back off on the basil to 1.5oz.
2015 Belgian Pale	Belgian Pale Ale	6.5 Gallons	1.055	1.012	5.63	28.72	8.12 °L	7.2K	0
Author: jason.rosenberger@gmail.com Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 78 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/27/2015 6:43 PM Notes:
BGSA ( DUVEL CLONE)	Belgian Golden Strong Ale	5.5 Gallons	1.079	1.019	7.79	28.9	3.31 °L	7.2K	0
Author: Blues N Brew Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/24/2013 1:05 AM Notes: Pitch starter @ 62*F raise temp to 80*F over 1 week Add sugar to primary @ high krausen cold condition for 3 weeks @ 32*F bottle condition @ 78*F 2 weeks then 40*F 6 weeks (Duvel Clone)
Dank IPA	Double IPA	5.5 Gallons	1.083	1.014	9.07	74.65	10.3 °L	7.2K	5
Author: trudelphic Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.061 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: 12/7/2013 9:03 PM Notes:
PopsGoblin (Hobgoblin Clone)	Extra Special/Strong Bitter (ESB)	22 Litres	1.053	1.018	4.6	42.94	13.72 °L	7.2K	10
Author: Papini Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 73.3 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: 0.93 bar Creation Date: 11/2/2015 2:09 AM Notes: Relação BU/GU - 0,7 Adição dos sais e acidos separados para o Mash e o Sparge. Enzima Ultraflo Max somente na água do Mash. Perfil da água objetivo para o estilo Strong Bitter: Cálcio - 50-100 mg/l Magnésio - 0-30 mg/l Sódio - <100 mg/l Cloreto - 50-100 mg/l Sulfato - 100-380 mg/l Alcalinidade Total - 40-120 ppm - Esperado 117,7 Alcalinidade Residual - 0-60 ppm - Esperado 6,5 PH 5,40 - Esperado Relação sulfato/cloreto - 1,2 - Balanceado Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura. 1 pacotes do fermento Lallemand London. Considerando Pitching Rate de 8 Bilhões de Celulas por grama. Starter com 1,0L e 100g DME: 0.80M cells / mL / °P Fermentação: 18°C por 2 dias 19°C por 1 dia 20°C por 1 dia 21°C por 1 dia 22°C por 1 dia Abaixar 4°C por dia até 0°C e manter por 2 semanas.
Cream Ale - Prohibition Style	Cream Ale	5 Gallons	1.053	1.015	4.97	17.92	3.23 °L	7.2K	1
Author: PublicEnemy 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: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/22/2014 3:01 PM Notes: Add 1 ml lactic acid (88%) or use acidified malt if needed to drop ph after mash settles in. Makes good lawn mower beer. Corn goes through funky time when aging in fridge. There will be a malt vinegar smell for 2 days, then just a malt vinegar taste for 2 days, then the taste and odors clean up nicely. Serve at 40 degees and drink out of bottle. Highest OG I ever got is 48 using a 75 minute mash. Adding a pound of sugar (which is within style for cream ale) might do the trick to raise the O.G. 7 to 9 degrees. 2nd Place. BockBeer fest 2014. Liberty Home German American association. Hamilton, Ohio.
Pale Ale Speidel 50 L	American Pale Ale	50 Litres	1.059	1.016	5.56	27.6	7.94 °L	7.2K	2
Author: EspFark Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/11/2014 2:46 PM Notes: Vannjustering etter tabell. Gjærnæring Protafloc Oksygen
Apple Strudel Tripel	Belgian Specialty Ale	5.5 Gallons	1.113	1.032	10.63	1.41	10.31 °L	7.2K	6
Author: frigginwizard Boil Size: 3 Gallons Boil Time: 40 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: 3.2 oz Creation Date: 3/5/2012 4:04 PM Notes: A little under a gallon boiled off, and I topped off the batch with apple juice instead of water. The spices, honey, and apple juice were added after the wort had been cooled.
Arrogant Bastard Clone	Clone Beer	5.5 Gallons	1.066	1.012	7.1	75	16.64 °L	7.2K	2
Author: Dustydust Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 10/2/2017 12:08 AM Notes: From "Can You Brew It" on The Brewing Network. 11/22/2010 episode. Tasty and Jamil's 5th attempt to clone arrogant bastard. Jamil considered it cloned, but they couldn't consider it cloned on the show because Tasty thought the special b percentage was slightly off. Jamil thought the only difference was that the original had been pasteuraized. http://www.thebrewingnetwork.com/post1634/. Recipe given at 28:30 mark. I've brewed this and I also believe this is cloned. I didn't try this side by side with Arrogant bastard, but I've had a lot of Arrogant Bastard. You could have told me this clone was Arrogant Bastard and I'd have believed you. Next time I brew this I'll compare them side by side. Tasty expects 6 gallons in boil kettle at end of boil. He racks 5.5 gallons to carboy.
Tuborg Classic	Vienna Lager	6 Gallons	1.051	1.011	5.15	25.14	5.98 °L	7.2K	4
Author: 514alastair Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 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: 10/27/2016 10:17 PM Notes: brewed in January, it was ready to drink in May. It's possible that the boil wasn't aggressive enough - I may have cut the time, resulted in some DMS. The DMS was noticeable in April, but by May, this became very nice!
Apricot IPA	American IPA	5.2 Gallons	1.065	1.019	6.03	64.76	7.98 °L	7.2K	1
Author: jeremydgreat Boil Size: 7.2 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A 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: 6/10/2013 6:32 AM Notes: Just an idea so far.
Todd's Common Beer	American Pale Ale	5.5 Gallons	1.061	1.012	6.36	46.96	8.01 °L	7.2K	7
Author: Ozarks Mountain Brewery Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/13/2012 9:11 PM Notes: "I just love this beer", note you can use 05 yeast, it will have a thinner lighter mouth feel, for San Diego super yeast, had a huge krausen that didn't drop after 2 weeks and was a bit cloudier and thicker mouth, I like both for different reasons, also dry or keg hop this to any flavor you want, Ive done this several ways, still taste great added more hops for a taste test this last batch after setting for 30 days the flavor started to disappear
Cranberry Ale	Fruit Beer	5.5 Gallons	1.071	1.018	6.94	41.06	8.2 °L	7.2K	0
Author: Antmuzic Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 75 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: 8/27/2017 3:29 PM Notes: 1lb cranberry pureed at 30 1lb cranberry pureed at 0 1lb cranberry pureed after primary fermentation or at high krausen Mash Schedule Strike grains with 4.88 gal of water at 162.2 °F. Mash at 150 °F for 60 min. Vorlauf and lauter 2.97 gal in your first runnings. Add 3.53 gal of sparge water at 168 °F. Vorlauf and lauter 3.53 gal in your second runnings. Your combined runnings should be 6.5 gal.
Vitus Clone	Weizenbock	19.5 Litres	1.064	1.017	6.23	15.44	8.55 °L	7.2K	1
Author: Gustavo Marsan Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 43.5 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: 4/7/2015 6:58 PM Notes: Lúpulos - Citra / Galaxy / Magnum Maltes - 0,5 kg German Munich Light (6 ºL) / 1 kg German Pilsner / 3,3 kg Malte de Trigo Weizenbock Helles Densidade Original: 1.078 (ou um pouco menos) Densidade Final: 1.020 (ou menos) IBU: 17-19 Álcool provável: 7,6% Volume Água 3g de Epsom (MgSO4) 4g de Cloreto de Cálcio (CaCl2) 3g de Chalk (CaCO3) 2g de Bicarbonato de Sódio (NaHCO3) 1. Ir acrescentando o malte quando a água ficar a 50 graus 2. Quando acabar de acrescentar o malte, colocar a temperatura em 55-58 (cima-baixo) e repousar por 20 minutos 3. Elevar para 65-68 (cima-baixo) graus e deixar 75 minutos 4. Aumentar a temperatura a 72ºC e manter durante 15 minutos 5. Aumentar a temperatura a 78ºC e manter durante 15 minutos Fermentação: 1 dia fora. Depois, 19º C (durante 2 dias) e final a 20º C ou mais. Ir aumentando. A temperatura medida pelo termômetro pode ser 1 a menos do que isso. O off flavor de banana se consegue mediante umas das 3 variaveis: pouco fermento alta temperatura de fermentação (> 25C) pouco oxigenio Ontem, 15/12/2011, no período da manhã, baixei a temperatura para 12º C, a noite para 7º C e hoje de manhã para 1º C. Fiz a purga do fermento hoje a noite (16/12) e vou manter a 1º C até domingo. Maturar bem pouco para não perder o aroma Carbonatação de 7g/L
Moose Drool Clone	American Brown Ale	5 Gallons	1.056	1.015	5.27	16.83	21.4 °L	7.2K	0
Author: Ninja Bunny Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.079 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/27/2015 11:34 PM Notes:
ALLAGASH WHITE CLONE	Witbier	6 Gallons	1.052	1.013	5.02	13.43	3.99 °L	7.2K	1
Author: Treetop Brewer Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.089 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: Cane sugar Priming Amount: 5 oz. Creation Date: 2/6/2016 2:13 AM Notes:
All-Grain - Blood Orange Belgian Wit	Witbier	5.5 Gallons	1.053	1.013	5.31	36.36	3.93 °L	7.2K	7
Author: sTiNkFiZzLe Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 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: 4/13/2016 8:36 PM Notes: 10 Blood oranges (or whatever you have) Mash in 1.25 qts per pound of grain. 60 minutes at 151DG. Recirculate until wort runs clear. fly sparge for 30 minutes. boil 60 minutes adding hops at intervals as noted. prepare blood oranges by slicing and scooping out the insides. Use a potato peeler to remove as much skin as possible. boil 1 qt water. cool to 180dg, add oranges, peel, and juice. prepare a hop bag. add orange pieces, and peel. Pour all this into the fermenter. Ferment for 14 days. the WPL-400 will produce a very active fermentation cold crash for 2 days, keg, and carbonate to 3.5-4 volumes. I just put this in the kegerator. Drinking it at day 22. i filtered this, most witts are unfiltered. Smells slightly sour, but taste is not sour. very slight bittering, tapers to smoothness that slides right down the throat. nice mouth feel, nice creamy head this is a wonderful beer. it will be a staple.
Elderflower Saison	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.058	1.012	6.01	25.94	12.36 °L	7.2K	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 72 Mash Thickness: 1.45 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/17/2017 8:56 PM Notes: Brew Day - 2/26/2017 Pitched yeast at 65F and held for 5 days before slowly increasing to 72F. Add Dry Hops/Flower - 3/19/2017 Bottle Day - 3/26/2017 Bottles Submitted - 4/18/2017 BJCP Private Judging - 4/29/2017 Winner of the Empyrean Brewery Spring 2017 Beer Quest competition for a flower beer!
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