Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Citra IPA	American IPA	10 Gallons	1.076	1.019	7.52	51.8	10.92 °L	1.9K	5
Author: Leetxen Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 1.065 Efficiency: 72 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/6/2022 4:08 PM Notes:
Will's Good Eye V3.1	Wee Heavy	5.5 Gallons	1.101	1.025	9.91	19.12	20.1 °L	1.9K	2
Author: bhive01 Boil Size: 7.08 Gallons Boil Time: 90 Boil Gravity: 1.08 Efficiency: 80 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/11/2020 6:22 PM Notes: 2024-02-11 People still remember this beer a few years later. The boil down on the stove of a gallon of wort makes a huge difference. Gives it a huge amount of flavor, be careful not to burn it. (BrewDay Edit: boiled down in a large pan for about 40 minutes, got it to about 220ºF when it looked like a thick pancake syrup and had darkened considerably) Because it wasn't too far, it redissolved and didn't burn to the bottom of the kettle, lots of stirring. I'm lazy this time and grabbed 3 packs of OYL-015 Scottish Ale instead of doing a starter with WLP-028. Going to triple the amount of yeast nutrients and oxygenate on setting 1 (Blichmann regulator) for a few minutes to get it good. Also adding 5 g ascorbate to mash for oxidation protection (gosh this doesn't make sense with oxygenation, but it seems to work in NEIPA so why not everywhere too?) Also, also, the original had a "light and malty" water profile so I switched it up to Edinburgh. Not paying attention to the carbonate, but needed slaked lime to get the calcium up, which means I need more acid to balance it. Aiming for a mash pH of ~5.4. Created a 2 L 1.060 Pils DME starter (1L in each 1 gallon jugs) and applied the Shaken Not Stirred approach. https://www.experimentalbrew.com/blogs/saccharomyces/shaken-not-stirred-stir-plate-myth-buster Starter: 342 g Briess Pils DME 2L distilled water one ball of CaCl2 pinch of Ca2SO4 pinch of NaCl (table) pinch of yeast nutrient 1 Pack of WLP028 7 pellets of EKG Boiled then cooled to 70ºF with ice water bath in sink ~18 hours @ room temp (~60-70ºF) Post mash, pull 1 gallon of liquid and boil that down in a shallow frying pan while you boil the main pot. This will create massive MRPs and flavor.
American Barleywine	American Barleywine	5.5 Gallons	1.089	1.016	9.59	96.84	11.56 °L	1.9K	0
Author: flexmurphy Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.065 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/10/2016 3:32 PM Notes:
Extra Special Barleywine	English Barleywine	6 Gallons	1.104	1.021	10.96	65	21.6 °L	1.9K	1
Author: josephwilson86 Boil Size: 9 Gallons Boil Time: 120 Boil Gravity: 1.069 Efficiency: 70 Mash Thickness: 1.2 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: 3/28/2016 4:41 AM Notes: The original version used buckwheat honey and the flavor didn't end up coming through at all so I'm not going to keep using it. The last one used all MO for the base malt and it came out too bready. In the next one I'm going to split the base malt between MO and Golden Promise. That might reduce the breadiness some. People have reviewed Golden Promise as tasting a little more sweet and a little less bready so hopefully that change will get me where I'm hoping to be. I didn't really taste or smell the typical English Yeast character so I'm going to use Windsor and Nottingham in the next one. Try to get some ester production out of Windsor before I pitch Nottingham in there to dry it out some. Adding special b and pale chocolate should darken it and add some interesting flavor. I use that combo in my dark mild and I really like it a lot in that beer, hopefully it has the same affect in a barleywine. I plan on skipping the simple sugars in the next one. I'm finding that over 11% abv is just not pleasant for me to drink. I can get between 10 and 11 on my gear so there's no reason to add the sugar to push it higher than that. It works better in a belgian quad or RIS, but I don't think it adds anything to an english barleywine. It's not supposed to be an aggressive beer, but a satisfying and comforting beer to drink by the fire when it's cold. I might separate some of it out after fermentation to experiment some spices/oak/fruit etc...
Bed, Oh Dear [see Link For Citation]	Russian Imperial Stout	6 Gallons	1.117	1.034	10.87	75.29	40 °L	1.9K	1
Author: Happenstance Brewing Company Boil Size: 7.25 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn sugar; Safale 05 Priming Amount: 2.8 oz for 6+ mos.; 1 rehydrated packet Creation Date: 12/3/2012 3:47 PM Notes: Mash at 154F for 60 min. Sparge, add corn sugar and boil for 90 minutes. Ferment at 67F for 17-21 days. Rack to secondary and let sit for 6 weeks (conditioning) at 67F. Hydrate Safale 05 in a cup of water, pitch with corn sugar (priming), bottle and then let sit at 67F. Sit for at least 6 months, aiming to try a year from brew date.
Sommar APA	American Pale Ale	5 Litres	1.049	1.01	5.02	43.95	8.3 °L	1.9K	0
Author: Mack Boil Size: 7 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/21/2016 4:41 PM Notes:
Ginger Lime Rye Ale	American Pale Ale	27 Litres	1.054	1.01	5.78	31.76	9.06 °L	1.9K	0
Author: klk Boil Size: 21.2 Litres Boil Time: 60 Boil Gravity: 1.069 Efficiency: 80 Mash Thickness: 3 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: 12/3/2017 7:09 PM Notes: Aslan Brewing’s Ginger Rye Ale is based on an American pale ale and inspired by the Moscow Moose cocktail. The ginger and rye are present, but subtle. The wild card is the use of lime, which shines through on the finish. This is an adventurous beer and a staple of the brewery. ALL-GRAIN Batch size: 5 gallons (19 liters) Brewhouse efficiency: 80% OG: 1.054 FG: 1.010 IBUs: 39 ABV: 5.5% MALT/GRAIN BILL 10 lb (4.5 kg) pale ale 1.5 lb (680 g) rye malt 8 oz (227 g) Crystal 40 4 oz (113 g) Carapils HOPS & ADDITIONS SCHEDULE 1.1 g calcium sulfate in the mash 2.7 g calcium chloride in the mash 1 oz (28 g) Chinook at 60 minutes 0.5 oz (14 g) Citra at 15 minutes 4 oz (113 g) grated fresh ginger at 12 minutes 4 oz (113 g) honey at 5 minutes Zest and juice of 1 lime at whirlpool 1 oz (28 g) Citra at dry hop 2 oz (57 g) grated fresh ginger at dry hop Luponic No. 8 YEAST Wyeast 1056 American Ale DIRECTIONS Use 1.25 quarts (1.2 l) of water per pound (454 g) of malt. Mash at 150°F (66°C) for 60 minutes. Boil for 60 minutes following the hops and additions schedule. Chill the wort, aerate, and pitch the yeast. Ferment at 68°F (20°C).
Yoopers Oatmeal Stout	Oatmeal Stout	23 Litres	1.05	1.011	5.15	36.92	34.35 °L	1.9K	0
Author: Murpho Boil Size: 30.6 Litres Boil Time: 60 Boil Gravity: 1.038 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: 2/1/2017 8:21 AM Notes:
Maine Brewing Co MO	American Pale Ale	5.5 Gallons	1.064	1.012	6.84	49.64	6.99 °L	1.9K	0
Author: foxchainman11@yahoo.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 60 Mash Thickness: 1.25 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: 7/24/2016 6:12 PM Notes: Rahr 2 row 14 lb Purchased/Milled 7/24/2016 Briess White Wheat 0.8 lb Briess Carapils 0.6 lb Thomas Fawcett Crystal 40L 0.6 lb BestMaltz Acidulated Malt 0.35 lb Brewed 8/24/2016. Pitched yeast at 78 C, Second pitch 500 mL settled yeast. 3 weeks stored in fridge, 2 week on beer 1 week on sterile water. 8 hour 2200 mL starter with yeast nutrient. Bottled 9/20/2016. Three weeks in fermenter, 6 days dry hopped. Finished at 1.010, San Diego Super Yeast is a beast!
5 Gallon Citra Extra Special Pale Ale	American Pale Ale	5.5 Gallons	1.052	1.009	5.65	61.4	6.51 °L	1.9K	1
Author: johow440@gmail.com Boil Size: 7.25 Gallons Boil Time: 65 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/18/2015 5:10 AM Notes:
Wheat-Oats Ale	American IPA	28 Litres	1.054	1.01	5.79	64.52	3.78 °L	1.9K	1
Author: Boil Size: 33 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/25/2015 10:12 AM Notes:
Summer Breeze Hoppy Wheat	American Wheat or Rye Beer	5 Gallons	1.05	1.012	5.07	25.45	4.88 °L	1.9K	2
Author: Hoosier3737 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: Corn Sugar Priming Amount: 5 oz Creation Date: 1/29/2015 8:05 PM Notes:
Full Moon	Witbier	5.5 Gallons	1.052	1.012	5.18	16.5	3.6 °L	1.9K	0
Author: Mystic Brewing Boil Size: 7.00004 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 72 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: 5/30/2011 2:03 AM Notes:
Averagely Perfect Saison	Saison	5 Gallons	1.045	1.003	5.52	21.68	3.59 °L	1.9K	0
Author: BeerBeak Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 70 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: 2/4/2016 8:15 PM Notes: Pitch Yeast at 68F, ramping up to 80F over 4-7 days Pull one gallon first runnings. Sour with grains/L.p. @ 110F
Belgian Red Ale	Irish Red Ale	5 Gallons	1.058	1.017	5.29	49.72	22.36 °L	1.9K	0
Author: llvtt Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/27/2015 9:06 PM Notes:
El Dorado Pale Ale	American Pale Ale	4.8 Gallons	1.05	1.012	4.98	32.47	6.67 °L	1.9K	1
Author: The Blind Bard Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/13/2016 3:04 PM Notes:
The Great Pumpkin Charlie Brown Ale	American Brown Ale	12 Gallons	1.064	1.017	6.2	21.81	21.48 °L	1.9K	1
Author: themisfitking Boil Size: 15 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 88 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: 9/1/2015 11:41 AM Notes:
4Gs Rye Pale Ale 1.0	American IPA	5.2 Gallons	1.053	1.01	5.7	60.26	5.84 °L	1.9K	1
Author: 4Gs Brewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 71 Mash Thickness: 1.25 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: 7/16/2015 11:13 AM Notes:
Lumberjack Crack	Classic Style Smoked Beer	25 Litres	1.044	1.011	4.34	23.45	17.1 °L	1.9K	0
Author: Filip Boil Size: 27.5 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/14/2017 7:02 AM Notes:
Blood Orange Wit (1-10-14)	Witbier	5 Gallons	1.053	1.013	5.26	27.72	3.34 °L	1.9K	1
Author: k_mcroberts@hotmail.com Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 1.5 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: 2/9/2014 4:27 PM Notes: No Chill- Started a yeast starter day before and pitched 1-11-14 of 1 gal starter. SG: 1.044 FG: 1.009 ABV 6% 2-1-14 Added zest and guts minus pith of 3 blood oranges and 1/2 oz dried sweet orange peel. 2-17-14 Kegged w/ Gyle ( 1.5 qts of original wort ) Pitched in keg with slurry of Strand Brewing Harvest Ball Orange Wit to kick start Gyle Carbonation. Great flavor and clearer than expected. Will tap in 2 weeks after keg conditioning is complete.
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