Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Peppa Pig [NE DIPA]	Specialty IPA: New England IPA	2.5 Gallons	1.101	1.024	10.12	68.68	8.95 °L	1.9K	1
Author: Holden Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 69 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 11/11/2020 8:59 PM Notes: Fuck up #1: Grab way too much GP from HBS while converting lbs to oz. Adapt from IPA to now (strong) double IPA because why not use all the grain? Fuck up #2: Only adding one ice pack to fermentation cooler bag before bed on day 2 of a crazy high OG beer. Fuck it, still going to be beer right? Other notes: - Yeast blend recommended by Zymurgy (Aug 2019) for Julius clone....only because HBS did not have 1318 - Hop stand for 30 mins at 110F - Dry hop on day 2
Yellow Duckie	American Pale Ale	5.5 Gallons	1.057	1.014	5.64	33.18	5.54 °L	1.9K	0
Author: Dr K Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 67 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: N/A Creation Date: 2/3/2019 12:11 AM Notes:
Easy Amber Ale	American Amber Ale	12 Gallons	1.049	1.011	5.01	42.59	15.03 °L	1.9K	0
Author: Ozarks Mountain Brewery Boil Size: 14.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 80 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/16/2018 5:08 PM Notes:
Smoked Butterscotch Imperial Porter	Imperial Stout	5.5 Gallons	1.085	1.023	8.79	28.53	39.8 °L	1.9K	2
Author: machrochirus Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.067 Efficiency: 45 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/13/2017 7:49 PM Notes:
Bakke Brygg American Stout 25 L	American Stout	25 Litres	1.066	1.017	6.51	66.56	45.68 °L	1.9K	0
Author: Bakke Brygg Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.057 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 6 g sukker/L Creation Date: 9/19/2015 8:05 AM 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 20 l meskevann og 15,8 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 67 grader i 60 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). Gjæralternativer: WLP004, WLP007, WLP051, WLP090, Safale US-05, Danstar Nottingham
Base Recipe Hop Testing Ale - Perle	American Pale Ale	5 Gallons	1.052	1.013	5.01	34.13	6.63 °L	1.9K	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/4/2017 6:20 PM Notes: Using this base recipe to test various hop flavors. Leave the Perle and switch out only the last 2 hops. STRAIN: 1272 AMERICAN ALE II: Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration. Or STRAIN: 1332 NORTHWEST ALE: It produces a malty and mildly fruity ale with good depth and complexity. ********************* RESULTS: Good tasting simple beer to see what the flavors of cascade really taste like. Great cheap beer for the weekend.
Racer 5 Clone	American IPA	5.5 Gallons	1.069	1.016	6.88	36.07	6.9 °L	1.9K	1
Author: Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.151 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/1/2016 3:07 PM Notes:
XMA 1.1	American Amber Ale	17 Litres	1.055	1.014	5.4	53.68	16.54 °L	1.9K	1
Author: Brewberk Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 60 Mash Thickness: 2.5 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: 10/9/2013 8:05 PM Notes:
Peanut Butter Porter	Spice, Herb, or Vegetable Beer	3.5 Gallons	1.056	1.013	5.63	28.52	27.08 °L	1.9K	0
Author: ParanoidAndroid Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/3/2017 10:17 PM Notes: 4.75 gal Distilled Water PB2 Powder - 3.2 oz @ 10 min PB & Co PB Powder - 3.2 oz @ 10 min PB2 Powder - 1.2 oz @ 5 min PB & Co PB Powder - 1.2 oz @ 5 min PB2 Powder - 1.2 oz @ 0 min PB & Co PB Powder - 1.4 oz @ 0 min Maybe Some PB2 during fermentation. If so, then boil 6.5 oz and add. Add minerals after initial boil Gypsum = 1.0 grams CaCl2 = 1.0 grams Epsom Salt = 0.3 grams Canning Salt = 0.5 grams Acid = 0.50 mL Est mash pH = 5.33 (5.38 with no acid) Once boiled for 5, then chilled to strike temp - 1.62 g of SMB (Using 90 mg/liter @ 18 liters) - Wait 5 minutes for SMB to mop up O2 - 0.70 grams Brewtan in 10 mL slurry - 0.83 grams Cinnamon Verum Boil - 0.85 grams Brewtan B in 10 mL slurry @ 16 Min - 1.625 grams Irish Moss in slurry @ 15 Min - 1.43 grams Wyeast Nutrient in slurry @ 10 Min Condition Malt with pinch of SMB in 1 oz water Post Mash Volume = 3.75 gal (no squeeze) Post Mash Gravity = 1.054 Mash pH = 5.2 Post Boil Gravity = Post Boil Volume = 3.5 gal into ferm vol = 2.75 gal Final Gravity = 1.060 post chill volume = 3.4 gal NO SQUEEZE BIAB MILD BOIL (Shoot for 0.4 gallon boiloff)
Vanilla Cream Ale	Cream Ale	5.5 Gallons	1.056	1.014	5.52	22.19	7.66 °L	1.9K	1
Author: Newk Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.5 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: 2/12/2017 12:37 AM Notes:
Yooper's Pale Ale	American Pale Ale	5.5 Gallons	1.05	1.012	4.99	56.85	10.11 °L	1.9K	0
Author: tzaccario Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/17/2017 7:22 PM Notes: Recipe Type: All Grain Yeast: S-05 Batch Size (Gallons): 5.25 Original Gravity: 1.058 Final Gravity: 1.010 IBU: 43.6 Boiling Time (Minutes): 60 Color: 12 Primary Fermentation (# of Days & Temp): 14 at 62 degrees Secondary Fermentation (# of Days & Temp): dryhopping Tasting Notes: A balanced APA with malt flavor, and hops flavor, for a nice APA. 5 pounds pale malt (I used marris otter) 3 pounds vienna malt 2 pounds Munich malt 1/2 pound crystal 20L 1/2 pound crystal 60L 1 ounce Cascade 60 minutes .75 ounce cascade 30 minutes 1 ounce Cascade 10 minutes 1/2 ounce cascade 5 minutes 1/2 ounce cascade flameout 1 ounce cascade (dryhop) I used homegrown cascade for the late hopping additions, so had to guestimate the final IBUs, but used commercial pellet hops for the bittering additions (8% AAU). Mashed at 154. Fermented at low ale temps (62) for two weeks, then dryhopped for a week. This beer is my attempt at Lakefront Brewery's Cream City Pale Ale. I don't know if it's close- we don't have any to compare it to! But i was going for a slightly bitter, malt forward, APA. It worked! This beer is balanced, but definitely an APA. It's our new "house beer". Edited to add new information: I don't use S05 much any more as it never clears well for me and can have "peachy notes" I no longer like. I love WLP001 for this beer, which is very similar but clears a bit better with no "peach" notes. I also mash at 152 with my new system, as I get better attenuation that way.
Vegan Almond Milk Stout (3 Barrel System)	Oatmeal Stout	109 Gallons	1.048	1.014	4.53	23.1	33.95 °L	1.9K	0
Author: plank Boil Size: 130 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 76 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66.6 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 7/20/2021 7:39 PM Notes: This has no milk or lactose in it. The almonds in the mash create an “almond milk,” that lends flavor to the beer. Don’t expect a lot of head due to the nut oils — this is really best served on nitro. To extract more almond flavor, let the almonds sit in the mash water longer before mashing your grain into it. This recipe is for a three barrel system.
Italian Pilsner	German Pilsner (Pils)	5.5 Gallons	1.048	1.008	5.18	38.59	5.45 °L	1.9K	0
Author: prospero Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: sucrose Priming Amount: 4.8 oz Creation Date: 4/23/2020 8:34 PM Notes: Target a mash pH of 5.4. Stepped infusion mash. Mash in at 144'F for 30-45 minutes, Raise to 161'F for 30-45 minutes. Vorlauf and drain first runnings into kettle. Sparge with remaining water volume needed to hit pre-boil volume at temperature to raise mash to 170'F. In this case 13-quarts at 185'F. After boil, chill to 48° F and pitch yeast starter. Allow to free rise to 50° F. Hold at 50° F for 7 days or until fermentation is at ~90%. Allow to rise to 60° F and hold for a 4-5 day diacetyl rest & dry-hop. After diacetyl rest/dry-hop, drop down 5°-8°F every 12 hours until 32-36°F. Hold for 2 weeks or more. Bottle at 2.5 volumes.
Christmas Spiced Porter	Robust Porter	16 Litres	1.06	1.015	5.83	19.26	37.26 °L	1.9K	3
Author: Boil Size: 19 Litres Boil Time: 90 Boil Gravity: 1.05 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/30/2015 12:28 PM Notes:
Columbus/Galaxy Pale Ale Tier 6	American Pale Ale	6.5 Gallons	1.06	1.016	5.86	56.17	6.39 °L	1.9K	1
Author: lyna Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 75 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: 9/1/2015 6:21 PM Notes:
Belgian Blond Ale	Belgian Blond Ale	60 Litres	1.059	1.011	6.33	16.1	4.76 °L	1.9K	2
Author: Leonardo D. Boil Size: 68 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 65 Mash Thickness: 2 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: 6/5/2015 7:34 PM Notes:
Vatch's Belgian Flashback Blonde Abbey	Belgian Specialty Ale	5.5 Gallons	1.058	1.011	6.19	23.16	4.99 °L	1.9K	3
Author: Guido Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 60 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: cane sugar Priming Amount: 4.1 Creation Date: 11/30/2014 3:01 PM Notes: Add cane Sugar at wort boil. Brewed: 30 Nov 14 PBG: 1.022 OG: 1.052 Rack to 2nd: 6 Dec 14 FG: 1.02 Bottled: 13 Dec 14 Consumed: 31 Dec 14 Brewed: 14 Nov 15 OG: 1.054 2nd: 7 Dec 15 Bottled: 22 Dec 15 FG: 1.01 Brewed : 5 Sep 17 Dough in (infusion): 108 deg F; 20 min. (12.25 qrts H2O at 115 deg) Protein Rest (infusion): 123 eg F; 30 min (2.5 qts boiling H2O) Starch Conv. (decoction): 155 deg F Mash Out (infusion): 170 deg F OG: 1.052 2nd: 13 Sep 17 Bottled: 1 Oct 17 FG: 0.998
Mick Stout	Dry Stout	6 Gallons	1.047	1.01	4.87	40.29	34.88 °L	1.9K	5
Author: rmcelderry Boil Size: 6 Gallons Boil Time: 70 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/22/2014 2:28 AM Notes: Modifications (25 Feb 2017): 4.5 -> 6 gal boil 16 -> 12 oz C120 to reduce strong raisin flavor. Blend 2 gal of distilled water. 8 Jun 2017 | Beer too thin with C120 reduction, at least early on. With a month or so of age in the bottle, this became quite good. No strong raisin flavor at all. Bump up C120 to 14 oz.
Bone Dust	American IPA	5.5 Gallons	1.067	1.019	6.35	67.84	8.69 °L	1.9K	1
Author: gadrael Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/15/2014 1:29 AM Notes:
Moo Moo Chocolate Milk Stout	Sweet Stout	5.5 Gallons	1.059	1.019	5.23	36.68	34.9 °L	1.9K	0
Author: billo53 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/23/2014 1:23 PM Notes: The licorice needs to be dissolved in hot or boiling water ahead of time as it takes a long time to dissolve. The chocolate is an 85% cocoa candy bar I bought at Aldi's. It will add a small amount of sugar to the batch.
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