Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
American DIPA	Imperial IPA	6 Gallons	1.089	1.021	8.89	100.57	9.31 °L	7.2K	2
Author: Lenny Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: N/A 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: 2/22/2012 2:58 PM Notes: The Basics: I developed this recipe for a 6 gallon batch knowing that 1/2 a gallon will be left in the pot to avoid as much trub as possible. That said you will be fermenting 5.5 gallons. All rest temperatures are in the tun, not strike water. You will need to calculate your strike water based on your grain temperature and type of mash tun you are using. I use yeast starters in all of my recipes with what I think are excellent results. For my starters I compose the starter wort to closely approximate the sugar profile of the target batch. This helps the yeast develop the best cell membranes to ferment the final wort with little to no adjustment. I typically use a 1 quart starter for gravities 60 and above, and half quart for gravities below 60. I allow the starter to ferment a full 3 days to allow glycogen reserve buildup and settling. Then I pour out the first little bit of starter, pour the middle bit into a glass, then pour out the rest leaving mostly only the yeast cake. Then I smell and taste the bit in the glass to ensure there are no infections lurking. Sanitation is paramount. The Beer: I've brewed this batch a number of times. It is not at the high end of the Imperial/Double IPA spectrum, but it gives the drinker all the in-your-face hop aroma and flavor one could want, backed by balanced malt flavor and body. The Warrior hops are the cleanest high alpha hops I've found. Using them in the FWH and the boil set the foundation of the hop character of this beer. And while the remaining additions are all Centennial hop additions, because of the times and the fact that Centennial is already a complex hop, you get all the complexity you need. If you want to swap out for the other American "C's" (Citra, Crystal, Cascade, etc...) all of them will work well, but give this a go first. Give this bad boy 10 days in the primary at 64-65 degrees, then rack to a secondary. Let the beer condition for 2 more weeks in the secondary, then add 1 oz. each of Centennial & Willamette whole hops for 1 additional week of conditioning with dry hops. As an alternative to 2 ounces of whole hops in the secondary, you can leach/rinse the Willamette hops with a small amount of boiled water or even better a boiled bottle or 2 of beer. I use this approach to add 1/4 ounce of Polyclar 10 with the boiled beer.
Sierra Nevada Pale Ale Clone	American IPA	18.2 Litres	1.061	1.015	5.96	54.07	10.44 °L	7.2K	8
Author: Doominator Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: DEXTROSE Priming Amount: 165g Creation Date: 10/20/2013 5:25 PM Notes:
St. Arnold Spring Bock (5 Gallon)	Traditional Bock	5.5 Gallons	1.065	1.013	6.85	23.48	16.52 °L	7.2K	3
Author: skvaughn Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 73 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: 7/8/2015 5:51 PM Notes: This should be the actual grain bill. You'll have to play around with the hops to get the 25 IBUs. The batch in the picture above, glass 1, was (to me) indistinguishable in flavor with the actual product. There was a slight difference in SRM I love this beer and needed this recipe to fill in the gaps when it isn't available, which in my area is 50 weeks out of the year. Protein rest at 122 for 30 minutes. Heat to 156, rest for 30 minutes, then sparge.
Trillium Congress Street Clone	American IPA	5.5 Gallons	1.072	1.017	7.25	38.89	6.05 °L	7.2K	2
Author: GODDOG Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.33 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: 5/29/2017 7:32 PM Notes:
512 Brew Co Pecan Porter	Clone Beer	5.5 Gallons	1.068	1.013	7.19	38.05	47.79 °L	7.2K	0
Author: Graindaddy Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/3/2018 10:12 PM Notes: Found this recipe online. Pecans roasted in 350F oven for 15min, checking every 5 min. Once deemed aromatic I coarse chopped them in a food processor and added them to the mash grains The mashed liquor looked a gorgeous deep black. All in all a fairly simple recipe.
Dogfish Head 120 IPA Clone	Imperial IPA	10 Gallons	23.174	3.723	11.86	185.57	6.46 °L	7.2K	2
Author: perogi Boil Size: 12.7 Gallons Boil Time: 120 Boil Gravity: N/A Efficiency: 80 Mash Thickness: N/A Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/4/2013 11:35 PM Notes: In a bowl, mixed together 3 Oz. Amarillo, 3 Oz. Warrior, 3 Oz. Simcoe and blended together. Made 40 Dixie cups with 6.3 grams in each cup. Added 1 cup every 3 minutes for all of 120 minute boil. Divided Dextrose into 28 individual 12 oz ziplock bags. After transfer to conical, started adding the second day, twice daily (12 oz in the morning and 12 oz in late afternoon) for 14 days. I had a 1 gallon pitcher and whisk sitting in a bucket of StarSan. Would dump 2 quarts from the conical and add 12 oz of Dextrose, then pour back into the conical. Towards the end, would see how fermentation was doing before adding. If fermentation slowed, re-think before you add more sugar as once added the final beer may be sweet. 1/2 gallon of wort was added to the high gravity yeast to make a starter. Second yeast was added on day 5 of fermentation. Oxygen was added once daily for 4 days. 30 seconds @ 1200 psi with 0.2 micron SS Stone. Dry hopping: Added 2 oz. Amarillo, 2 oz. Warrior and 2 oz. Simcoe to a bowl and blend. 28 ziplock backs were filled with 6 grams of hops each. 1 bag was added with each evening addition of dextrose and continued for a total of 28 additions or 4 weeks. Fermentation was on the cold side, roughly 66-70 degrees. Lots of heat from the yeast. OF ended at 1.050. Let sit for a few days on yeast to help finish fermentation. Stopped adding sugar on day 13. Total dextrose added as 21.5 pounds. Re-calculated OG was 1.200. Bottled in 6 oz champagne splits, no addional yeast or sugar added. No carbonation. Final % with high gravity hydrometer was 20.7% abv. Beer has aged nicely and a wonderful treat for on a cold night or for a beer tasting event.
Saison Du Tracteur Clone	Saison	5.5 Gallons	1.048	1.004	5.86	35.15	3.58 °L	7.2K	5
Author: flexmurphy Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/21/2015 6:00 PM Notes: *Saison du Tracteur* Wyeast 3711 yeast (or grow some from a bottle) Amarillo and Simcoe Pilsner, wheat and rye Big dry hop 35 IBU 6% abv Ferment high - pitch mid-60s and attach the heat belt, no temp control Water chemistry set up for hoppy beer
Tangerine Ipa	American IPA	5.5 Gallons	1.062	1.016	6.14	42.13	10.25 °L	7.2K	4
Author: bankystar Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.114 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: 4/5/2015 5:44 PM Notes:
Koko Brown Clone	American Brown Ale	5 Gallons	1.058	1.015	5.65	29.83	21.18 °L	7.2K	0
Author: pflynnku Boil Size: 6.125 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/10/2015 5:44 PM Notes: Supposed to emulate Maui Brewing's Coconut Porter, but very little coconut flavor came through.
Chocolate Maple Porter	Brown Porter	11.4 Litres	1.044	1.012	4.23	36.54	40 °L	7.2K	1
Author: TMT Boil Size: 18.5 Litres Boil Time: 60 Boil Gravity: 1.027 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 21 ° C Priming Method: Maple syrup Priming Amount: 9.5 tbsp Creation Date: 1/16/2015 5:58 PM Notes: Maple syrup added at the end of the boil makes the body smooth and creamy, and the English style yeast tops it off with a frothy tan head. Malt bill imperial units: 3.5 lbs Pale 2-Row 1.0 lbs Chocolate 0.5 lbs Black Patent 0.5 lbs Crystal 15L Used corn sugar for priming bottles instead of maple syrup.
Thornbridge Jaipur	English IPA	30 Litres	1.054	1.009	5.89	58.4	5.9 °L	7.2K	0
Author: Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/22/2018 4:58 PM Notes: 30 Minute hop stand
Bakke Brygg Dobbel IPA 25 L	Double IPA	25 Litres	1.077	1.013	8.34	106.28	7.16 °L	7.2K	7
Author: Bakke Brygg Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.059 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/20/2014 2:52 PM Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke l meskevann og l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker. Mesking på 65 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Kjøl ned til 17 grader før pitching av gjær. Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager. Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham
RIS 2.0	Russian Imperial Stout	5.75 Gallons	1.112	1.038	11.12	126.07	50 °L	7.2K	0
Author: Mr Binsky Boil Size: 10.8 Gallons Boil Time: 240 Boil Gravity: 1.06 Efficiency: 78 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2014 6:10 PM Notes:
Sam Adams Latitude 48 IPA Clone	American IPA	5.5 Gallons	1.06	1.015	5.88	56.43	9.74 °L	7.2K	4
Author: TampaTony Boil Size: 6.8 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 69 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/26/2013 4:31 PM Notes: This is a single infusion mash. Mix the crushed grains with 5 gallons of 165F strike water to stabilize the mash at 153F. Hold for 45 minutes, vorlauf for 15 minutes and begin sparge. Run off into kettle to achieve volume and pre-boil gravity of 1.049 SG. Boil for 60 minutes, adding hops and nutrients according to schedule. Turn of heat, give the wort a stir for about 1 minute to create a whirlpool and let it spin and settle out for 15 minutes before beginning to chill. Aerate & pitch at 65F and let warm to 68F. Ferment for 1 week or until fermentation has died down. Rack to a secondary vessel and cool to 60F. Condition for 4 days, add dry hops, condition 10 more days for a total of 2 weeks. Bottle or keg.
Peanut Butter Brown Ale	American Brown Ale	6 Gallons	1.057	1.013	5.7	29.01	29.83 °L	7.2K	2
Author: mpmccann Boil Size: 8.85 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Force Carbonate Priming Amount: 10 psi Creation Date: 6/6/2016 2:25 PM Notes:
Coopers Best Extra Stout	American Stout	20 Litres	1.065	1.015	6.54	33.53	39.15 °L	7.2K	2
Author: Mall Boil Size: 27.3 Litres Boil Time: 90 Boil Gravity: 1.047 Efficiency: 70 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: 4/14/2015 5:03 AM Notes:
Orval Clone	Trappist Single	5 Gallons	1.055	1.003	6.88	33.52	11.84 °L	7.2K	3
Author: Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/30/2016 12:45 AM Notes:
Strawberry Hefeweizen	Weizen/Weissbier	5 Gallons	1.07	1.018	6.9	18.76	27.3 °L	7.2K	2
Author: MartyWayne Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.117 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: 3/29/2014 6:53 PM Notes: Get 8lbs of strawberries. Crush them and then freeze them until primary fermentation is done. Once fermentation is complete thaw the strawberries and place them at the bottom of your sterilized secondary. Rack the beer from the primary into the secondary. Wait 3 weeks then bottle.
Kentish Ale	Special/Best/Premium Bitter	25 Litres	1.048	1.011	4.84	36.68	11.63 °L	7.2K	2
Author: brewmer Boil Size: 33 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 65 Mash Thickness: 2.6 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: 10/21/2013 4:38 PM Notes:
Melbourne/Victoria Bitter Double Batch	Premium American Lager	29 Litres	1.06	1.011	6.46	59.42	5.6 °L	7.2K	0
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 70 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: 6/5/2015 3:10 AM Notes:
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