Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Chocolate Cherry Bock	Traditional Bock	4.5 Gallons	1.068	1.018	6.52	35.21	15.97 °L	7.1K	1
Author: rgrosholz Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: CO2 Priming Amount: 12lbs Creation Date: 8/9/2013 1:11 AM Notes: Use decotcion
Boddingtons Clone	Strong Bitter	6 Gallons	1.051	1.015	4.78	38.81	9.39 °L	7.1K	5
Author: British Ale Dude Boil Size: 7.42 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 57 Mash Thickness: 2.06 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: co2 Priming Amount: 6.84 psi Creation Date: 4/13/2020 2:04 AM Notes: Beer engine or nitro required to get that boddingtons magic to happen Change Log - Snapshots ----------------------------------- v1 - change from carastan to medium crystal; change apollo from 20 to 10g for bittering; change 5 min boil-aroma to whirlpool 10 min at flameout while cooling; take off 2lb full pint and add 4 lb pearl v2 - back to carastan and take out crystal; reduce pearl by 2 and add 2lb munton planet pale (DP change); remove dry hops 40g pioneer 40g progress 40g glacier; add 30g glacier to whirlpool;change torrified wheat for viking (stock);changing 170 mash to vorlauf trying to reduce kettle slop; messed w watter chem going away from burton on trent v3-change planet pale to muntons mild and reduce pearl by 2, abv too high; reduce WP additions by 10 for progress and pioneer; switch glacier 60 to loral 27, too bitter; add .5lb melandoin malt for more malty v4 switched from pearl to muntons marris otter due to stock. v5 switching base to gambrius eliminated mild for testing; switching melandoin to caramunich 1(Stock)
Hopfenweisse	Weizen/Weissbier	110 Gallons	15.866	2.491	7.51	54.63	4.44 °L	7.1K	0
Author: kspiesman Boil Size: 120 Gallons Boil Time: 90 Boil Gravity: 14.6 Efficiency: 81 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/31/2016 6:05 PM Notes:
Horchata Cream Ale 17Gallons	American Light Lager	17 Gallons	1.059	1.017	5.56	14.01	3.15 °L	7.1K	1
Author: braunbp Boil Size: 19 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 75 Mash Thickness: 1.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 4/30/2017 12:13 PM Notes: 9 Habenero peppers in vodka for 2 weeks. Added about 1/4 of the vodka in the keg. Would do less next time. 4 vanilla bean in vodka add to secondary for 7 days at least add lactose in the last 10 minutes in the boil. t
Winter Warmer	Winter Seasonal Beer	5 Gallons	1.065	1.021	5.85	37.94	17.56 °L	7.1K	3
Author: Mica_Stro Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 72 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/22/2015 12:30 PM Notes: Clone recipe for Harpoon Winter Warmer
Hofbrauhaus Oktoberfest	Munich Helles	5.5 Gallons	1.052	1.009	5.58	19.58	5.36 °L	7.1K	0
Author: triethylborane Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 54 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/12/2018 2:54 AM Notes:
Pennsylvania Tuxedo	American Strong Ale	5 Gallons	1.073	1.017	7.36	52.31	7.89 °L	7.1K	4
Author: Eddie A. Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.147 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/15/2016 3:01 PM Notes:
Genesee Cream Ale Clone	Cream Ale	12 Gallons	1.056	1.009	6.12	20.07	3.33 °L	7.1K	0
Author: josiebeers Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.052 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: 6/2/2019 1:54 AM Notes: Ferment 2 weeks 55-60F When Krausen drops, crash to 40 and then settle overnight and then drop to 32F for 2 weeks.
Mango Pale Ale	Fruit Beer	1150 Litres	15.778	2.659	7.1	39.81	3.57 °L	7.1K	1
Author: Arjun malji Boil Size: 1200 Litres Boil Time: 90 Boil Gravity: 15.2 Efficiency: 95 Mash Thickness: 2.4 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/5/2017 7:49 AM Notes: Give it as much conditioning time as possible this will result in the creamy mouth feel like a stout.
Graham Cracker Porter	American Porter	5.5 Gallons	1.054	1.014	5.24	20.48	32.52 °L	7.1K	4
Author: Rleeret Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 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: 1/23/2016 3:07 AM Notes:
German Pilsner	German Pilsner (Pils)	5.25 Gallons	1.046	1.008	5	18.71	3.29 °L	7K	1
Author: Wicked Pissa Brewers Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.098 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/26/2017 7:01 PM Notes: German Pilsner Type – Extract: Batch size: 5.25 gal Boil Size: 2.5 gal Boil Time: 60 min Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary Original Gravity: 1.046 Final Gravity: 1.008 ABV: 5% IBU: 18.71 Ingredients: 2.5 gal Tap Water 4 Gallons Bottled Water – Note: even though this is a 5.25 gallon recipe, you will need extra water because of the fluid loss during the boil process 1lb German Pilsner .5lbs German Munich 6lbs Pilsen Malt Syrup 3oz Saaz Hops 2 Saflager S-23 Lager Yeast Procedure: Start with 2.5 gal tap water, add grain to cold water and heat water to 165 degrees, and steep grains for 30 minutes Remove grains and bring wort to boil Remove pot from heat, add 6lbs Pilsen Malt Syrup and return wort to boil Add 1oz Saaz hops and boil for 60 minutes Add 1oz Saaz hops and boil for 30 minutes Add 1oz Saaz hops and boil for 15 minutes Cool wort to 70 degrees Add enough bottled water to bring the specific gravity to 1.046 Add 2 packs Saflager S-23 Lager Yeast Fermentation: Primary – 2 weeks at 64-70 degrees Secondary – 2 weeks at 50-54 degrees Secondary – 2 weeks at 44-48 degrees Bottling: 6 weeks after brew date Use .25oz of corn sugar per gallon of beer Condition beer for 4 weeks at room temperature
CODE RED 23L	Specialty IPA: Red IPA	23 Litres	14.347	2.698	6.27	61.49	18.17 °L	7K	4
Author: Black Hops Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 13.3 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: co2 Priming Amount: 2.07 bar Creation Date: 7/25/2019 8:56 PM Notes:
Kettle Sour Pale	Mixed-Fermentation Sour Beer	12 Gallons	1.052	1.007	5.9	25.6	5.78 °L	7K	0
Author: TheGecko Boil Size: 15 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 85 Mash Thickness: 1.58 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/3/2016 12:33 PM Notes: Build up starter of lacto with Jarrow Ideal Bowel Support Probiotics. I used 10 capsules in a starter (3 pints water, 1.5 cups DME). I let it sour on a heat pad for a couple of days, chilled and decanted liquid, repitched lacto into another starter. Let it sour a few more days, save slurry for brew day. Acidulated malt of 0.75 lb assumes starting with 8 gallons of mash RO water with a pH of 5.5. These quantities of water assumptions and grist are targeting a mash pH of 5.3. After sparge is complete, drop wort pH to 4.5 using food grade lactic or citric acid. First experience: I had 14 after transferring back to MLT (sight glass showed 13, but an additional gallon in HERMS coil, pump, hoses, etc.) and pH was 5.3. I added 13 grams of citric acid, and this dropped the pH to 4.7. Bring to boil and boil for 3 minutes. Add enough water in HLT to cover HERMS coil, and bring to temp to 90. Chill wort to temp of 90 while pumping wort back to the MLT. Minimize aeration. When HLT is holding 90, pitch the lacto into the wort. Recirculate wort through the HERMS coil, and check pH regularly. Once wort reaches 3.5 pH, transfer to BK. Boil and hop per schedule. Chill to 80 degrees, pitch WLP 644 from decanted starter without aerating. Hold temp at 75 during fermentation. NOTE: Lacto plantarum works VERY quickly at 90 degrees. In my first experience, I started souring at 115 and progress was very slow... from 4.7 to 4.4-4.5 in 24 hours. I dropped the temp to 90, and 12 hours later, it was down to 3.7. I then raised the temp to 120 to slow the souring process while I was at work. 9 hours later, the pH was down to 3.5-3.6. I boiled at this point.
Alesmith Speedway Stout Clone	Russian Imperial Stout	40 Litres	1.114	1.037	10.03	39.31	50 °L	7K	1
Author: Gautøl Boil Size: 49.4 Litres Boil Time: 90 Boil Gravity: 1.092 Efficiency: 74 Mash Thickness: 2.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/27/2016 10:11 AM Notes: Add 4 oz fresh ground coffee to secondary. Use 5.687 gal water for mash. Add 1.69 gal at mashout and sparge with 3.875 gal. Should give pre-boil at 7.75 gal. Minus 2.25 g lost to evaporation during 90 min boil = 5.5 gal post-boil. About 5.25 going into fermenter after hops and trub absorption. Ferment at 65 for awhile and raise to 69 when fermentation slows. Pitch two packages of US-56 for fermentation and one for bottling. Add the yeast to fermenter or secondary, not bottling bucket. Only use 1/2 cup DME for bottling.
JULIUS TREEHOUSE CLONE EXTRACT	American IPA	5.5 Gallons	1.058	1.011	6.2	34.86	5.99 °L	7K	5
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 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: 3/15/2017 3:04 PM Notes:
Strawberry Wheat	American Wheat Beer	5.5 Gallons	1.049	1.012	4.88	22.46	4.06 °L	7K	2
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Corn sugar Priming Amount: 4.8 oz Creation Date: 2/5/2016 4:41 PM Notes: The extract can be substituted for real strawberries added to secondary. I find real strawberries to be highly variable. Only use a high quality extract, like the one available from beanilla.com
Monkish	Specialty IPA: New England IPA	5.5 Gallons	1.074	1.019	7.25	143.12	5.68 °L	7K	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/20/2018 5:40 PM Notes:
Coffee Blonde	Blonde Ale	11 Gallons	1.048	1.013	4.55	17.76	5.25 °L	7K	0
Author: unviewtiful Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/12/2016 9:25 PM Notes:
Popcorn Cream Ale	Cream Ale	5 Gallons	1.043	1.011	4.23	30.35	3.17 °L	7K	1
Author: Matt McGreevy Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 78 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: 2/23/2011 8:29 PM Notes: Why spend $2 a pound for flaked corn when you can hot-air pop $.16 worth and achieve the same thing? A full pound of popcorn is an enormous volume, so pop it directly into your mash. It compacts and breaks down when it gets wet.
Classic Hefeweizen (Braumeister 20L)	Weizen/Weissbier	20 Litres	1.044	1.011	4.34	19.34	3.57 °L	7K	4
Author: robert.schenk@shinternet.ch Boil Size: 28 Litres Boil Time: 75 Boil Gravity: 1.031 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21.5 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/25/2015 6:41 PM Notes:
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