Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Black Beast Of Satan IPA	American IPA	5 Gallons	1.165	1.041	16.2	79.92	30.99 °L	1.7K	2
Author: Anthony Moody Boil Size: 6 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: 9/3/2011 8:01 PM Notes:
The Abyss Clone	Russian Imperial Stout	5.5 Gallons	1.108	1.036	9.44	64.48	41.63 °L	1.7K	0
Author: fboyle Boil Size: 7.9 Gallons Boil Time: 90 Boil Gravity: 1.075 Efficiency: 75 Mash Thickness: N/A 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: 9/26/2019 5:06 PM Notes:
Robobrew Batch 1 IPA	American IPA	5 Gallons	1.075	1.021	7.14	34.47	4.56 °L	1.7K	0
Author: Back9brewery_AZ Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 83 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/16/2019 3:13 AM Notes:
Farmhouse Ale Brett Kveik	Brett Beer	20 Litres	1.052	1.006	6.07	18.6	9.28 °L	1.7K	0
Author: Sensing Brewing Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 32 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/20/2018 9:44 AM Notes: Blend of kveik. FY5 FY9 FY10
Saku Koduõlu (IPA)	American IPA	22 Litres	1.06	1.015	5.95	0	13.37 °L	1.7K	5
Author: Eigulas Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 3.1 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: 6/20/2016 10:18 AM Notes:
Something Wicked This Way Comes	Imperial Stout	12 Gallons	1.097	1.022	9.88	66.36	48.48 °L	1.7K	0
Author: Rhetorik Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.083 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/29/2016 7:47 PM Notes:
Lemon Coriander Weiss	Weissbier	5 Gallons	1.065	1.009	7.37	8.51	4.49 °L	1.7K	0
Author: tapmcse Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.109 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: 2/27/2016 7:54 PM Notes: After 5-7 days of fermentation, transfer into a glass carboy. At this time zest 1 medium size lemon and microwave the peelings for 30 seconds to kill any microbes. Do not boil the peels! Add ½ to all of the zest to the secondary fermenter depending on your desired taste. Leave in the carboy for 1-2 weeks.
'Murican Hop Bomb	California Common Beer	4.5 Gallons	1.089	1.022	8.8	136.53	6.27 °L	1.7K	0
Author: JackPGH Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/13/2015 11:48 PM Notes:
Soursop Colada	Berliner Weisse	150 Gallons	17.198	3.105	7.67	0	4.52 °L	1.7K	1
Author: Jemassey9 Boil Size: 150 Gallons Boil Time: 60 Boil Gravity: 17.2 Efficiency: 83 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/5/2015 11:58 PM Notes: Biofine in fermenter
Au Bloc	American Barleywine	6.5 Gallons	1.106	1.029	10.18	181.98	11.15 °L	1.7K	0
Author: Happenstance Brewing Company Boil Size: 7.75 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 72 ° F Priming Method: Corn Sugar Priming Amount: 3.0 oz for 21 days Creation Date: 3/5/2013 3:20 PM Notes: Mash at 150F Kill the flame, add the 0 min hops, then let sit for 60 minutes. Drop the temp Pitch and Ferment at 70F until krausen drops, then raise to 72F for the remainder. Aerate before pitching and again at first signs of fermentation. Cold Crash to 36F for 2 days after 21 days in primary. Rack to secondary and raise temp to 72F, then add dry hop. Bottle with rehydrated Safale 04.
Apple Ale	American Light Lager	55 Gallons	1.046	1.009	4.9	13.03	6.77 °L	1.7K	2
Author: 105WestBrewing Boil Size: 57 Gallons Boil Time: 15 Boil Gravity: 1.039 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: 2/23/2016 12:37 AM Notes:
Smooth Sailin' Wheat Beer	American Wheat or Rye Beer	6 Gallons	1.052	1.013	5.1	14.22	4.79 °L	1.7K	0
Author: MHerb Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 60 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: 7/26/2015 7:52 PM Notes:
Saaz Single Hop Ale	American IPA	9 Litres	1.05	1.012	4.89	40.41	5.68 °L	1.7K	0
Author: JasonHoare Boil Size: 13 Litres Boil Time: 70 Boil Gravity: 1.034 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/3/2015 9:50 PM Notes:
2016 - 4/15 - Maduro - Cigar City Clone - V2	American Brown Ale	6 Gallons	14.291	3.512	5.82	19.99	25.73 °L	1.7K	0
Author: DrSherlock Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 12.3 Efficiency: 61 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/15/2016 6:22 PM Notes: https://www.reddit.com/r/Homebrewing/comments/3ckng1/cigar_city_maduro_brown_clone/ _______________________________________________ Notes: Alteration to this version compared to v1 -Dropped the C40 to C20 - from 8oz to 5 oz -Added 2 more oz of oats -added 1.5 lb of base malt -added .5 lb of victory Changed to dry yeast
Irish Red Ale	Irish Red Ale	21 Litres	1.05	1.013	4.97	18.95	16.93 °L	1.7K	0
Author: Tom Davis Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 4.424 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/19/2016 6:22 AM Notes:
2015 - 9/25 - 1860 - Truman Double Export Stout	American Stout	6 Gallons	13.524	4.07	5.1	66.6	31.67 °L	1.7K	0
Author: DrSherlock Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 10.9 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/14/2015 5:33 AM Notes: from Ron Pattinsons book "The Homebrewers Guide to Vintage Beer" by Ron Pattinson page 59 Alterations: OG reipce called for 3 lbs brown malt - sub for melanoidin Added: Carafa 3 to meet SRM Mash temps OG: 164 temp with mash out of 172 I totally messed up planning this recipe: Alterations: 2 row changed from 15.25 lbs to 12 lbs Switches Whitbread for Burton Ale Yeast Added Cane sugar Added brown sugar removed 3 lbs melanoidin
Sour Wit	Witbier	5.5 Gallons	1.027	1.007	2.62	12.05	4.59 °L	1.7K	0
Author: ServaesaPorFavor Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.02 Efficiency: 35 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: 3/2/2017 9:00 PM Notes: Orange Zest: Freshly zested: 2 ounces @ flameout Lemon Zest (no pith) from 2 lemons @ flameout Corriander: 15 grams @ flameout Cracked Black Pepper: 3 grams @ flameout Dried Chamomile Flowers: 1 gram @ flameout Sour Mash 80% with 20% kept in fridge.
Bourbon Barrel Porter	Robust Porter	5.2 Gallons	1.063	1.018	5.94	71.61	50 °L	1.7K	1
Author: Barney BlueCAP Boil Size: 6.26 Gallons Boil Time: 60 Boil Gravity: 1.017 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/25/2017 1:17 PM Notes: -Yeast Starter/Stir Plate 1.0L, 80g light DME, Omega Yeast Slurry Scottish Ale OYL-015, 228 billion cells needed, 236 billion cells starter -2 weeks in primary -4 weeks in secondary -Soak Oak cubes in Bourbon 48 hrs -Add Bourbon/Oak Cubes at week 2 in secondary The intense aroma and flavor of toasted American oak and the sweet graininess of good bourbon meld with the bittersweet roastiness of porter to make for a very characterful beer. Recommended: 2-stage fermentation and yeast starter.
Rybrew Loral IPA	American IPA	13 Litres	1.06	1.014	6.06	64.75	8.38 °L	1.7K	0
Author: Ry83 Boil Size: 19 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 67 Mash Thickness: 3 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: 3/13/2018 7:42 AM Notes:
Robin Hood Golden Ale With UK Archer Hops	British Golden Ale	21 Litres	1.049	1.011	4.9	28.1	5.42 °L	1.7K	0
Author: pym9 Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 73 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.37 bar Creation Date: 7/10/2019 2:03 PM Notes: Robin Hood Golden Ale is based loosely on Graham Wheeler’s recipe for Hop Back Summer Lightning, which the 2015 BJCP style guide credits with popularizing the style of British Golden Ale. Wheeler’s recipe is single malt (Pale ale malt), bittered with Challenger, and finished with late and post-boil Kent Goldings. Robin Hood is a SMaSH recipe with Thomas Fawcett Maris Otter as the malt and hopped exclusively with the new British hop variety, UK Archer. Golden Ales were originally created for summer and were meant to be more refreshing in warm weather than regular English bitters. As a result, they do not employ crystal malts and should be served colder than cellar temperature (54 F).
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