Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Carrot Beer	Spice, Herb, or Vegetable Beer	20.8 Litres	1.058	1.012	6.03	15.96	11.34 °L	7.3K	0
Author: SJB Homebrew Boil Size: 25.4 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 79 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2015 3:50 AM Notes: Blend raisins and allspice with 1 cup wort and add to boil with 5 mins remaining. Roast and mash carrots, mix with boiling water and cool then add to primary
Pennsylvania Tuxedo	American Strong Ale	5 Gallons	1.073	1.017	7.36	52.31	7.89 °L	7.3K	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:
Milk Stout - Espresso Coffee	Sweet Stout	11.5 Gallons	1.06	1.015	5.86	35.65	40 °L	7.3K	2
Author: liquid bread brewery Boil Size: 14 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: N/A Priming Amount: N/A Creation Date: 7/20/2012 2:18 AM Notes: Strike with 10 gallons at 170 to hit 157. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 12 gallons at 165-170. Use a low attenuating yeast. Pitch yeast at 60. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 64. Raise to 65 degrees after a few days to clear diacytle.
Pale Ale Speidel 50 L	American Pale Ale	50 Litres	1.059	1.016	5.56	27.6	7.94 °L	7.3K	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
Oatmeal Stout	Oatmeal Stout	5.5 Gallons	1.064	1.018	6.09	35.41	30.28 °L	7.3K	20
Author: radartaco Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: 2.5 volumes Creation Date: 6/17/2013 5:46 PM Notes:
Scotty's Neapolitan Milk Stout	Sweet Stout	5.5 Gallons	1.058	1.02	5.01	21.3	38.01 °L	7.3K	5
Author: Brewballs Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: Dextrose Priming Amount: N/A Creation Date: 2/25/2015 9:00 PM Notes:
CODE RED 23L	Specialty IPA: Red IPA	23 Litres	14.347	2.698	6.27	61.49	18.17 °L	7.3K	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:
Grolsch Imperial Lager	German Pilsner (Pils)	5.5 Gallons	1.054	1.011	5.57	36.65	4.18 °L	7.3K	1
Author: jehbrewer Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 40 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/23/2015 5:54 PM Notes: 1. Primary fermentation at basement temperature for two weeks 2. Rack off to secondary, place in garage for two weeks 3. Lager in refrigerator for three weeks 4. Transfer to brite keg and carbonate at 14lbs
Chocolate Stout	No Profile Selected	80 Litres	1.053	1.01	5.71	35	41.98 °L	7.3K	2
Author: Mario Bojorquez Boil Size: 100 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/10/2016 2:33 AM Notes:
Morning Bell	Cream Ale	7.5 Gallons	1.053	1.012	5.45	9.1	4.48 °L	7.3K	0
Author: Nikolnikov Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/13/2015 10:50 PM Notes: - Add phosphoric acid to get pH down to ~5.3
Chimay Doree	Belgian Pale Ale	19 Litres	1.046	1.011	4.7	19.6	6.62 °L	7.3K	1
Author: SAF Boil Size: 25 Litres Boil Time: 75 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 2.2 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: 10/9/2016 9:26 PM Notes:
Strawberry Wheat	American Wheat Beer	5.5 Gallons	1.049	1.012	4.88	22.46	4.06 °L	7.3K	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
JULIUS TREEHOUSE CLONE EXTRACT	American IPA	5.5 Gallons	1.058	1.011	6.2	34.86	5.99 °L	7.3K	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:
Kentucky Bourbon Barrel Ale	Wood-Aged Beer	7.5 Gallons	1.082	1.019	8.28	17.41	11.3 °L	7.3K	0
Author: RMRPE Boil Size: 10.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 73 Mash Thickness: 1.3 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: 9/20/2016 5:55 PM Notes: Based on info from Alltech Lexington Brewery, this is Kentucky Ale aged in oak. Below are the percentages of the grains: 78% American 2row, 8% Caramel 40, 8% Carapils, 6% Malted Wheat. Hopped with East Kent Goldings and Fuggles and fermented with an English Ale yeast strain. Age the beer for 6 weeks in freshly emptied bourbon barrels. Your best bet would be to soak a charred oak spiral in good bourbon and then stick that in your aging vessels. I added 1 oz Black Patent to get color where I wanted it. I will be adding 4 oz of toasted oak and 12 oz of bourbon to secondary. Age 6 weeks in Secondary.
Hanalei IPA Clone (POG)	American IPA	5.3 Gallons	1.048	1.009	5.11	46.19	7.01 °L	7.3K	8
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 70 Mash Thickness: 0.7 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: 11/17/2018 2:45 PM Notes:
Dos Equis Clone	Light American Lager	5 Gallons	1.045	1.011	4.43	27.94	7.38 °L	7.3K	0
Author: imaginut Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.032 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: 2/18/2020 10:26 PM Notes:
Graham Cracker Porter	American Porter	5.5 Gallons	1.054	1.014	5.24	20.48	32.52 °L	7.3K	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:
Harvey's - Sussex	Best Bitter	5.5 Gallons	1.042	1.01	4.17	40.57	7.35 °L	7.3K	3
Author: BirtieBrewMonster Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.031 Efficiency: 90 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: 9/7/2018 7:44 PM Notes: Adaptation of this recipe by Seymore: https://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=61147&start=30 HARVEY'S SUSSEX BEST BITTER/BB …being Seymour's all-grain, research-based clone recipe of Harvey's/Harvey & Son/The Bridge Wharf Brewery - Lewes, East Sussex, UK 6 US Gallons = 5 Imperial Gallons = 22.7 Litres FERMENTABLES: 88.1% = 7.75 lb = 3.5 kg, Maris Otter Pale Malt 6.8% = .6 lb = 272 g, Dark Crystal Malt (≈90-115°L) 5.1% = .45 lb = 204 g, Flaked Maize (don't skip this essential adjunct, trust me) MASH ≈ 152.6°F/67°C 60 minutes or until converted. SPARGE ≈ 171°F/77°C, collect 7 US gal/5.8 Imperial gal pre-boil, to allow for evaporation BOIL 60-90 minutes HOPS: .9 oz = 26 g, Progress, ≈6.3% AA, 60 minutes .9 oz = 26 g, Bramling Cross, ≈6.5% AA, 30 minutes .5 oz = 15 g, Fuggles, ≈5% AA, at flame-out, steep until cooled .5 oz = 15 g, Goldings, ≈5% AA, at flame-out, steep until cooled afterwards, STEEP all hops awhile before chilling, transfer to fermentor, aerate, then pitch. YEAST: Harvey's proprietary dual-strain, top-cropped and repitched for over 50 years, possibly available as BrewLab Sussex 1, also used by nearby micros such as Rectory STATS: (assuming ≈75% mash efficiency and 76% yeast attenuation) OG: 1041 FG: 1010 ABV: 4.0% IBU: 35 COLOUR: 9°SRM/18°EBC, light amber
Mango Pale Ale	Fruit Beer	1150 Litres	15.778	2.659	7.1	39.81	3.57 °L	7.3K	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.
The Chouffe - Strong Belgian Ale	Belgian Golden Strong Ale	21 Litres	1.073	1.015	7.56	32.27	5.74 °L	7.3K	1
Author: Toombstone Boil Size: 28.3 Litres Boil Time: 90 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: 4.464 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/25/2014 5:52 PM Notes: Brewed using the 20L Braumeister. Add sugar dissolved in a warm wort directly to the Braumeister 10 minutes after rolling boil.
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