Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Kentucky Bourbon Barrel Ale	Wood-Aged Beer	7.5 Gallons	1.082	1.019	8.28	17.41	11.3 °L	7.2K	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.
Graff	Common Cider	3 Gallons	1.064	1.015	6.46	4.2	8.8 °L	7.2K	0
Author: Frenchy_KRT Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.193 Efficiency: 35 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: 11/24/2013 6:59 PM Notes: 24 hrs to the boil (2) Campden tablets were added to kill any wild yeast. 12 hrs later 1/2 tsp of Pectic Enzyme was added for clarity (1/2 tsp under the recommended dose) Heat water to 160(F) steep grain for 30min and remove Add LME and brown sugar Boil 60 min. @ 30 min add hopps Actual O.G. turned out to be 1.076, with the actual volume around 2 3/4 gal or just under the 10 L mark on the bucket. The cane sugar above was supposed to be a representative of the fresh pressed cider on points per gallon (PPG). The Fresh Cider had an O.G. of 1.046.(unknown on how to determine the PPG, so I used the above sub as found on an online forum.)
From The Farm Strawberry Wheat	American Wheat or Rye Beer	5.5 Gallons	1.053	1.012	5.35	24.89	6.3 °L	7.2K	1
Author: maconmatt Boil Size: 6.23 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 1/7/2013 9:17 PM Notes: For the strawberry addition, I use strawberries that I pick fresh. I keep them frozen until I'm ready to add them. When it's time for the addition, I remove them from freezer, cut off the tops and place them in a sanitized bucket. I then rack my crash-cooled beer to the bucket, place in refrigerator and wait a week or so. I then rack straight to the keg and enjoy!
Dark Nighting Ale	Specialty IPA: Black IPA	5.5 Gallons	1.064	1.013	6.71	90.97	30.25 °L	7.2K	0
Author: sintral Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: Dextrose Priming Amount: 5oz Creation Date: 6/1/2012 10:56 PM Notes: Boil Notes: Add the 1lb corn sugar at the same time with Irish Moss.
Chocolate Stout	No Profile Selected	80 Litres	1.053	1.01	5.71	35	41.98 °L	7.2K	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:
Harvey's - Sussex	Best Bitter	5.5 Gallons	1.042	1.01	4.17	40.57	7.35 °L	7.2K	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
Todd The Axe Man Clone	American IPA	5.5 Gallons	1.076	1.019	7.45	73.19	6.31 °L	7.2K	0
Author: Nobel Savage Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/18/2017 1:40 PM Notes: Note: Dry hop in primary first 4- 7 days, secondary dry hop again for 4-7 days.
Hobbit Hole Mild Ale	Mild	5.25 Gallons	1.034	1.007	3.55	15.47	15.49 °L	7.2K	1
Author: Black Lion Homebrewery Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 75 Mash Thickness: 1.75 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: 3/11/2015 8:25 PM Notes: Original Recipe from John Palmer OG 1.034 16 IBU, 15 SRM 6.0 lb Marris Otter Pale Ale 1.0 lb crystal 60 0.5 lb Special Roast 0.5 lb Flaked Oat 0.5 lb Flaked Wheat 0.25lb Chocolate 0.5 oz EKG 5% 45min 0.5 oz Progress 5% 45min Wyeast 1275 Thames Valley 3 oz American Medium oak cubes
Dos Equis Clone	Light American Lager	5 Gallons	1.045	1.011	4.43	27.94	7.38 °L	7.2K	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:
Hop Forward Zythos Pale Ale	American Pale Ale	39 Gallons	1.059	1.011	6.3	34.8	6.57 °L	7.2K	0
Author: recreation brewery Boil Size: 42 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: 4/10/2012 7:37 PM Notes: pitched on 04-14-12 @ 63* raised to 65* overnight. Oxygenated with pure 02 1.013 by day 4 (04-18-12), dry hopped 4.6 oz in small batch (15.5) and 5.4 oz in larger batch (23.5) 1.011 on day 8, 04/22/12 Very nice beer if you are into a smooth drinking Pale Ale, with lots of front end flavor and aroma, without insane amounts of back end bitterness, like alot of other pale ale's these days!
Chocolate Cherry Bock	Traditional Bock	4.5 Gallons	1.068	1.018	6.52	35.21	15.97 °L	7.2K	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
Kettle Sour Pale	Mixed-Fermentation Sour Beer	12 Gallons	1.052	1.007	5.9	25.6	5.78 °L	7.2K	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.
Blonde	Belgian Blond Ale	25 Litres	1.063	1.011	6.75	28.24	5.22 °L	7.2K	1
Author: Holkedalen Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.054 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: 7 g/l Creation Date: 10/27/2015 11:45 AM Notes: Basert løstpå LEFTY BLOND fra BCS Prøver lavere mesketemp (64 mot tidligere 66) Gjæring startes på 18 grader og stiger til 20-22 etter stormgjæring i løpet av en uke. Lagres kjølig i en måned etter karbonering
Shirley's Strawberry Saison	Saison	5.5 Gallons	1.06	1.015	5.91	33.33	7.21 °L	7.2K	0
Author: Meadhawg Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 80 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: 5/16/2014 6:09 PM Notes: SouthYeast Labs Saison yeast blend, and SoutYeast B3 Add 5 Lbs pureed Strawberries in Primary. Primary fermentation 14 days at 72-75 Rack over 5 Lbs roughly chopped Strawberries for 7 days OG 1.062 FG 1.010 ABV 6.83%
Perpetual IPA Clone	Imperial IPA	5 Gallons	1.072	1.016	7.39	103.22	8.13 °L	7.2K	1
Author: Pats Fan Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 65 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: 5/7/2017 3:45 AM Notes:
Chimay Red Clone	Belgian Dubbel	5.5 Gallons	1.072	1.018	7.11	18.13	18.3 °L	7.2K	3
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.114 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 3/17/2014 8:44 PM Notes: Ferment for 7 days and transfer to secondary. Leave in secondary until fermentation completes. Bottle and condition for 21 days at room temp. A VERY drinkable and enjoyable strong beer.
Tuborg Grøn - Clone	German Pilsner (Pils)	50 Litres	1.047	1.01	4.89	27.37	3.12 °L	7.2K	2
Author: BrewChef Boil Size: 58 Litres Boil Time: 90 Boil Gravity: 1.041 Efficiency: 80 Mash Thickness: 4.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 10.5 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/25/2018 8:34 PM Notes: 9 pakker Lallemand Diamond Lager rehydreres i 1L vann. Rehydrer i temperert vann på ca 22c. Dryss gjær i vann, la hvile i 15 min, rør lett rundt, la så hvile i 30-40 min (husk å dekke over skål med gladpack/sølvpapir) - sett. Gjær kan pitches på 13c - Tilfør Brewers Clarex - sammen med gjær - for å få klar og fint pils. Gjær ølen på 10c i 18 dager, deretter 15c i 3 dager. Kjør ned til CC, la stå på 2c i 24-48 timer. Tapp - lagre i 6-8 uker, ølen blir bedre med kald lagring i 3-4 mnd
Fosters Lager Clone	Light American Lager	12 Gallons	1.069	1.015	7.13	32.31	4.79 °L	7.2K	1
Author: JonyMac Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.059 Efficiency: 85 Mash Thickness: 1.25 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: 2/4/2019 4:48 PM Notes: Lager at 50º for 21 days, then bump to 52º for 14 more days, then cold crash and keg. For complexity - make it a step mash at 120º for 30 mins, then 150º for 60 mins.
Fuggle IPA	English IPA	23 Litres	1.058	1.013	5.94	41.2	10.86 °L	7.2K	4
Author: Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 2.5 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: 3/1/2015 6:08 PM Notes:
Raspberry Wheat	Fruit Beer	5.5 Gallons	1.058	1.015	5.59	23.81	3.85 °L	7.2K	6
Author: AlaskanBrewDawg 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: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/11/2014 5:02 AM Notes: 1) Heat water to 164 degrees then remove from heat and stir in grain (in a 5 gallon painter mesh bag, use clips to keep bag up in kettle) temp will drop about 10 degrees after adding grain. Let sit for 60min stirring occasionally. Boil some extra water in another container while awaiting mash completion. After 60 min, mash complete. 2) Remove grain bag. Get as much out as possible :) 3) Boil. Upon start of boil add 1oz of your preferred hops in mini-mesh bag. 4) After 45min of boil, add 1oz your preferred hops in second bag. Boil is done at 60 minutes. Remove hops bags. 5) Cool Wort to 70 degrees. I did an ice bath, it's helpful to have a few bags of ice from the store handy for this. Once Wort is at 70 degrees pour into fermenter. Raise level to 5.5 gallons with preboiled good water (if it has dropped below that). Pitch preferred yeast. Seal top, shake fermentor to oxygenate yeast. Allow to ferment at 70 degrees. After 36 hours of very active fermenting, it ended up with a couple of inch yeast cake at the bottom so I transferred the wort into the secondary fermenter to get it off of the yeast cake and add flavor. Once it's in the secondary fermenter add 1 quart of raspberry concentrate. Secondary fermentation was slow and steady (1-3 gurgles per minute). Alot of the stuff I mentioned seasoned brewers already know, but some of these details were things I did not know. This batch of beer turned out great! Good Luck with yours! :)
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