Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Vanilla Cream Ale - UK Version	Cream Ale	20 Litres	1.043	1.008	4.56	17.86	4.2 °L	1.8K	0
Author: Dirty Horse Boil Size: 6 Litres Boil Time: 60 Boil Gravity: 1.144 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/12/2015 11:48 AM Notes:
Suicide Mission	Double IPA	6 Gallons	1.067	1.01	7.57	64.98	4.78 °L	1.8K	0
Author: Bklyn Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/22/2019 9:51 PM Notes: For 6 US gallons (22.7 L) MALTS 9 lb. (4.08 kg) Pilsner malt 2 lb. (0.9 kg) oats 2 lb. (0.9 kg) pale two-row malt 4 oz. (113 g) honey malt 10 oz. (283 g) dextrose in boil HOPS 0.35 oz. (10 g) Columbus, 14% a.a. @ 60 min 1.5 oz. (42.5 g) Mosaic, 12.5% a.a. @ 10 min 3 oz. (85 g) Mosaic, 12.5% a.a. @ 0 min, whirlpool 20 min 0.75 oz. (10 g) Columbus, 14% a.a. @ 0 min, whirlpool 20 min 0.75 oz. (10 g) El Dorado, 14.3% a.a. @ 0 min, whirlpool 20 min 2 oz. (57 g) LupuLN2 Citra Cryo pellets, 23% a.a., dry hop 6 days 2 oz. (57 g) Mosaic, 12.5% a.a., dry hop 6 days 1 oz. (28 g) Columbus, 14% a.a., dry hop 6 days 1 oz. (28 g) LupuLN2 Mosaic Cryo pellets, 24% a.a., dry hop 6 days YEAST Imperial #A07 Flagship ale yeast, starter or multiple packs WATER Mash pH of 5.45, pre-boil pH of 5.25, flameout pH of 5.0–5.1. Add acid where needed to hit these numbers. Acidify sparge water to 5.6 pH. Target a water profile of 140 ppm Ca, 50 ppm Mg: 20 ppm Na, 300 ppm SO4 and 75 ppm Cl. SPECIFICATIONS Original Gravity: 1.068 (16.5° P) Final Gravity: 1.010 (2.5° P) ABV: 7.50% IBU: 68 SRM: 4 DIRECTIONS Mash in at 149°F (65°C) and hold for 50 min. Mash out at 168°F (76°C) for 10 min. Fly sparge at 168°F (76°C). Add dextrose and boil 60 minutes. Whirlpool with flameout hops for 20 minutes, and then cool. Oxygenate and pitch an adequate amount of yeast (a starter or multiple packages of yeast) according to mrmalty. com. Don’t significantly overpitch. Ferment at 67°F (19°C). After a successful forced diacetyl test, cool the beer to 53°F (12°C) for two days. Dump the yeast and trub, if fermenting in a conical, then add the dry hops, back-flushing with CO2 or bubbling CO2 through the fermenter while adding the hops, if possible. Let the fermenter rise to 67°F (19°C) again during the dry hop. The large dry hop amount will likely add another few points of attenuation. After six days, cool the fermenter to 40° F (4° C) for two days, again dumping hops and remaining yeast, if possible. Fine with 15 mL of BioFine, agitating the beer with CO2 to mix it in thoroughly. Allow the beer to settle and clarify for two days before transferring it to a keg. Try to avoid introducing oxygen into the finished beer as much as possible (e.g. flush transfer lines with CO2 immediately before the transfer, completely seal the fermenter or keep slight positive pressure on the fermenter during the cold crash and perform a closed transfer to the keg).
Hopfenweizen	Weissbier	24 Litres	1.04	1.005	4.63	12.98	3.34 °L	1.8K	0
Author: choephel Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 6/11/2018 9:35 AM Notes:
Hip Hops II	Specialty IPA: New England IPA	25 Litres	1.066	1.016	6.54	62.34	5.12 °L	1.8K	1
Author: Jan Erik Johansen Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/29/2017 10:23 AM Notes:
Oaked Bourbon Vanilla Porter	Dry Stout	6.5 Gallons	1.081	1.02	8.02	41.06	40.62 °L	1.8K	0
Author: Stack Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/12/2017 12:22 AM Notes: • Use 2 packs of yeast. • Cut up and soak vanilla beans in 1 cup bourbon during primary. • Add vanilla beans during secondary, keep bourbon. • Add bourbon and sanitized oak spiral to keg before kegging. To sanitize oak spiral, place in boiling water for 10 minutes.
Czech Pilsner	Bohemian Pilsener	23.5 Litres	1.052	1.011	5.39	37.64	4.32 °L	1.8K	2
Author: JFaint Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: Sugar pellets Priming Amount: 2 per bottle Creation Date: 1/3/2017 8:51 AM Notes: Mash all grains for 1 hour at 152 degrees. Sparge at 170 degrees. One hour boil with hop regimen above. Chill down to 50F and pitch yeast. Ferment for about 10-14 days until primary fermentation just finishes. Diacetyl Rest: Raise beer temp to 62-65F (16.6 -18.5C) for 2-3 days. Rack to keg or secondary and start cold-aging process. If possible taper temperature down 5-7 degrees per day from Diacetyl rest to 35F(1.7C). Cold age at 35F for 4-6 weeks.
SchuBrew RIS III - #RISOFF2017	Imperial Stout	5 Gallons	1.111	1.021	11.69	54.86	50 °L	1.8K	0
Author: SchuBrew Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.079 Efficiency: 60 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: 11/4/2016 3:40 PM Notes: cold steep all the dark grain for 24 hours..finely crushed with 1 qt of water for every 1lb of grain. Add the extract at flameout. 3 packs of us-05 rehydrated MoM 2016 RIS OFF Winner - Vanilla version KCBM 2nd place Raiders of the Lost Pantry entry - Chocolate Coffee version
Arnold Palemer	Specialty Fruit Beer	4 Gallons	1.057	1.014	5.71	23.98	10.99 °L	1.8K	0
Author: Jon Eisen Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/21/2016 5:06 AM Notes: Mash/Lauter into keg. Kettle sour for 1 day at 100 degrees with WLP Lactobacillus D. Siphon into kettle. Boil 60 minutes, adding hops in the last 15 minutes, with a fining agent. Add in lemon (for flavor/sour) and lactose (for sweetness). Primary fermentation In secondary, add tea leaves in a muslin bag and lemon zest in a separate muslin bag. Take lemon zest out in two weeks. Take tea out in four weeks. Tea may be Rooibos, Black, or Green.
Wheat	Weissbier	11 Gallons	1.053	1.012	5.41	12.55	3.73 °L	1.8K	0
Author: Another Dude Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 80 Mash Thickness: 1.5 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: 6/20/2016 9:40 PM Notes: A BLVD Wheat Clone. Brew will be split into 2 carboys. One of which will ferment with raspberry extract. Wheats 1007 German Ale for raspberry batch
Mint Julep Ale	Clone Beer	5.25 Gallons	1.063	1.012	6.65	20.45	5.67 °L	1.8K	0
Author: snoochkart Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.094 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/24/2016 8:52 PM Notes: Made tea with fresh mint and honeysuckle. Added to secondary
Downhome Alt Bastirt	Strong Scotch Ale	4.75 Gallons	1.091	1.028	8.24	15.94	35.13 °L	1.8K	0
Author: Kleven Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.097 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: corn sugar Priming Amount: 5 oz Creation Date: 12/24/2012 5:20 PM Notes: Clone of McEwan's Scottish Ale - ABV target ~ 8% ABV Make yeast starter at least 12 hours prior to brewing. Brewing OG = 1.090 Ferment 7 days at 72º Rack to secondary and add 1 oz. East Kent Goldings SG = 1.028 Ferment 35 more days at 72º Bottle SG = 1.022 ABV = 8.8% Make INVERT SUGAR 12 hours prior to brewing - recipe: ½ lb. pure cane sugar ("Turbinado" Sugar is best) 1/8 tsp citric acid 3/4 cup water Dissolve sugar, add citric acid, and simmer at low heat for 20 minutes to 2 hours. Steep/Mash grains for 30 min @ 156º Sparge @ 170º. Add 6 lbs amber DME at boil. Add 1 oz Kent Goldings at boil. Add 3.3 lbs dark LME @ 30 minutes. Add 8 oz. Invert sugar at 15 min. Add Irish Moss at 15 min. Add 1 oz. Styrian Goldings at 5 min. Appearance: A blackish brown body with a slight reddish hue when viewed in front of a light and a pleasant dense tan head Aroma: Caramelly malt with hints of cherry and spice playing softly in the background. Taste: Big, sweet malt flavors immediately fill the mouth with dark fruit and vanilla behind it, and a slight tang coming through on the aftertaste. Mouthfeel: Smooth, thick and almost oily (but not in a bad way!) with small tingling bubbles. You can feel a bit of heat from the alcohol. Drinkability: This is a sipper for sure.
Oatmeal Stout	Sweet Stout	5.5 Gallons	1.057	1.019	4.97	22.91	36.52 °L	1.8K	0
Author: rouest Boil Size: 6.9 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 69 Mash Thickness: N/A 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: 11/28/2015 2:47 PM Notes: Toast oats at 165C until golden. Beta Glucan Rest for the oats plus 100g (30%) of base malt for 15 mins @ 45C. Add back into mash after the 15 mins.
Mango Pale Ale	American Pale Ale	5.5 Gallons	1.075	1.017	7.64	25.85	8.61 °L	1.8K	0
Author: theycallmeleroyy Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.138 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: Kegging Priming Amount: N/A Creation Date: 9/6/2015 4:34 PM Notes: set water temp to 165 and add grains - keep at 150 for 60 minutes after 60 minutes raise temperature to 170 - keep for 5 minutes and remove grains remove grains and bring to boil - add hops according to schedule refrigerate extra water move wort to fermentor and add cold water to bring to pitching temp
Deschutes Fresh Squeezed IPA	American IPA	5.5 Gallons	1.066	1.015	6.68	68.55	13.85 °L	1.8K	1
Author: SpencerG11 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.33 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: 8/3/2015 2:03 AM Notes:
Anglo-American Bitter	Extra Special/Strong Bitter (ESB)	16 Litres	1.054	1.009	5.86	49.14	12.48 °L	1.8K	2
Author: Itbrvilla Boil Size: 22.5 Litres Boil Time: 90 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 24 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/22/2015 2:03 PM Notes:
Black Ipa	American IPA	20 Litres	15.388	3.309	6.54	59.86	32.72 °L	1.8K	0
Author: edonald774 Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 12.4 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/6/2015 10:32 AM Notes:
Thor's Hop Hammer	American IPA	11 Gallons	1.073	1.016	7.59	82.1	9.75 °L	1.8K	0
Author: alesofanarchy@gmail.com Boil Size: 12.5 Gallons Boil Time: 90 Boil Gravity: 1.065 Efficiency: 74 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/6/2015 4:16 PM Notes:
La Quinta	Imperial IPA	45 Litres	1.076	1.019	7.42	56.19	10.68 °L	1.8K	0
Author: Ad Maiora Boil Size: 35 Litres Boil Time: 70 Boil Gravity: 1.098 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/25/2015 10:39 PM Notes: 1087-1086 1021 FG 18 bott 75 15 bott 75 dh 1 bott 1500 dh
Noble Pils	German Pilsner (Pils)	5.5 Gallons	1.049	1.012	4.82	33.7	4.56 °L	1.8K	0
Author: dbrowning Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.091 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/3/2014 5:36 PM Notes: Pitched 2nd generation washed yeast 2042 @75 degrees. Immediately set fermentor in 52 degrees cooler. D-Rest 3 days at 60 degrees when primary fermentation is near complete. Transfer to secondary after D-Rest Lager at 34 degrees for 4 weeks before bottling or kegging
Black Root Rot	Dry Stout	5.5 Gallons	1.051	1.016	4.61	44.14	35.25 °L	1.8K	0
Author: BoneDaddyHomeBrew Boil Size: 7.5 Gallons Boil Time: 60 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: Keg/CO2 Priming Amount: 20PSI Creation Date: 1/14/2013 2:58 AM Notes: Mash in @ 156* for 60 min 60 min boil Green Bullet hops were developed in New Zealand in 1949 to fight off Black Root Rot Infections. Add 1oz Green Bullet hops @ 30min Add .5oz Green Bullet hops @ 10min Primary for 10-14 days Secondary for 10-14 days Keg - force carb 20psi for 24hrs serve @ 5 psi- ENJOY
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