Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Pineapple IPA	American IPA	5 Gallons	1.073	1.009	8.48	52.07	5.92 °L	1.7K	1
Author: ELBong Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 70 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: 7/30/2021 9:22 PM Notes:
Kviek NEIPA	Specialty IPA: New England IPA	6.2 Gallons	1.074	1.017	7.4	48.33	8.22 °L	1.7K	0
Author: Nate Myers Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.065 Efficiency: 76 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 100 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/6/2018 5:46 PM Notes:
Hibiscus Saison	Saison	5.5 Gallons	1.047	1.008	5.15	18.49	3.13 °L	1.7K	0
Author: Homebrew Fanatics Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 75 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: 6/21/2017 6:35 AM Notes: At end of boil, cool to 180f before removing hibiscus. Pitch Yeast at 68f Ferment in primary for 7 days Rack to secondary and condition for 2 weeks prior to packaging.
Canadian Cream Ale	Cream Ale	20 Litres	1.052	1.01	5.51	11.12	3.66 °L	1.7K	0
Author: liriodendron Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.086 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: dextrose Priming Amount: 280 Creation Date: 1/25/2017 2:32 AM Notes:
Windhoek Clone	Munich Helles	2.25 Gallons	1.037	1.006	4.01	18.1	4.05 °L	1.7K	0
Author: peacefulprince Boil Size: 3.36 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.75 Primary Temp: 55 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 3/14/2023 6:41 PM Notes:
Electric Lemonade	Open Category Mead	5 Gallons	1.092	1	12.12	0	0 °L	1.7K	0
Author: Maltose Falcons Boil Size: 5 Gallons Boil Time: N/A Boil Gravity: 1.092 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: 8/31/2021 5:15 AM Notes: Special Instructions / Notes: heat a gallon of water to dissolve the sugar completely, do not boil. Mix all ingredients in a bucket or carboy with additional water to bring to 5 gallon total volume. Add the yeast and nutrient and let ferment. After fermentation, rack to a bottling bucket, add the sorbistat, vodka and additional sugar to sweeten to taste. Bottle and cap. This will be a still lemonade with a kick you will not believe.
Back To School 1.2	Specialty IPA: New England IPA	5 Gallons	1.087	1.02	8.79	31.44	5.72 °L	1.7K	0
Author: Trail_hoppy Boil Size: 7.6 Gallons Boil Time: 60 Boil Gravity: 1.08 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 78 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/24/2021 11:04 PM Notes:
Basic Spelt Saison By Amos Browne (Please Read Notes For Procedure)	Saison	5.5 Gallons	1.046	1.01	4.76	30.68	3.69 °L	1.7K	0
Author: Milk The Funk Boil Size: 6.6 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 76 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: 12/31/2018 7:40 PM Notes: This recipe makes a dry, bitter, and hoppy saison, and can also serve as a solid template for further variations. See suggestions below. Mash Schedule for BIAB Because of the relatively large proportion of spelt in this recipe, I typically do a cereal mash. The process is quite straight-forward for Brew in a Bag, but may require some modification for other mashing regimes. 1) Crush spelt separately to consistency of grits. Bring to a boil in a large saucepan with a few litres of water (subtract this from the volume of your main batch, or take it directly from the liquor in the main kettle). Keep at a boil, stirring to prevent scorching, until it forms a thick porridge: usually 15-20 minutes. This stage can be done prior to brew day, with the cooled spelt porridge stored in the fridge till required. 2) Heat main mash liquor and dough in with grist and spelt porridge, aiming for an initial temperature of 131F. You may need to break up the spelt porridge with your hands if you stored it before use. Keep at this temperature for around 15-20 minutes. [Optional step: you can also include an earlier rest at around 113F. This may aid with lautering and possibly increase phenolics from any brettanomyces strains.] 3) Raise mash to around 145F. Keep at this temperature for 40-50 minutes. 4) Raise mash to around 154F. Keep at this temperature for 20 minutes. 5) Raise to 168F. Mash out and lauter. Top-up with water to reach your desired pre-boil volume. Proceed with boil. Fermentation: Cool beer to around 65F. Oxygenate, pitch yeast, and allow to freerise. (In the summer, I would keep it in my fermentation chamber set at 70F for 24-26 hours.) Variations: This recipe provides a good template for variation. The spelt gives the beer a full mouth-feel that stands up well to both hops and acidity. As it stands, the recipe makes a fairly bitter, hoppy beer. I find it ages gracefully if you add a small pitch of brettanomyces (e.g. bottle dregs) to secondary or at bottling: as the hops fade, the brettanomyces character will gradually become more prominent. I have varied the grist for this recipe in a number of ways, all with good results. Some suggestions: - replace some of the pilsner with 5-15% Vienna or Munich. - replace some of the pilsner with 15-30% of another base malt, e.g. pale ale malt, Golden Promise, 6-row, etc. - add an adjunct in the kettle or post-boil. I have added both honey and Candi Syrup to this recipe. I thought the former worked particularly well. Try adding an element of acidity to the beer; depending on your palate, you may want to dial back the bitterness slightly if you do this (I do not). - I often blend in 10-25% pale sour with this beer. The fullness from the spelt provides a nice balance to the acidity. Depending on your final gravity, you can do this in secondary or at bottling. - Add flavour at bottling, e.g. I have made a tea from hibiscus leaves and added it at bottling, which provided a nice tartness along with brilliant colour. For more Spelt Saison ideas from Amos check out his blog at: http://www.browneandbitter.com/2015/12/spelt-saisons.html
Kronenbourg 1664 Blanc Klone	Witbier	23 Litres	1.052	1.012	5.23	18.52	3.26 °L	1.7K	0
Author: Olvesen Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: Sukker Priming Amount: 8 Creation Date: 4/23/2017 4:36 PM Notes: Jeg har brukt fersk aprikos som ble hakket i biter, kokt og most til purè. Denne ble så fryst, tilsettes etter stormgjæring. Synes 800g gir en balansert smal av aprikos. Om man ønsker å komme enda nærmere originalen kan man øke til ca 1000g purè.
32A Rauschbier	Classic Style Smoked Beer	16.5 Gallons	1.057	1.011	5.99	20.21	11.73 °L	1.7K	3
Author: Skizzey Boil Size: 18 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 78 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 3/18/2017 3:10 AM Notes:
Clone- Deschutes - Chainbreaker White IPA	American IPA	5 Gallons	1.06	1.014	6.06	54.02	3.68 °L	1.7K	1
Author: bradoslovich Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.024 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/22/2014 4:36 AM Notes: fermentation at 66F for two days, allow temp to rise to 74F
Dobis Clone	Double IPA	5.83 Gallons	1.072	1.011	8.03	61.1	5.86 °L	1.7K	0
Author: Boil Size: 7.08 Gallons Boil Time: 90 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/7/2015 9:05 PM Notes:
Cyser (6) 23-10-15	English Cider	60 Litres	1.05	1.005	5.91	0	0 °L	1.7K	0
Author: Mig Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 99 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/23/2015 8:51 PM Notes: Apple Juice - 60L Sulphite - 1/2 teasp Asorbic - 2 teasp Tannin - 12 teasp Pectolase - 24 teasp Precip Chalk - 24 teasp Nutrient - 12 teasp Yeast -Gervin GV 10 (slurry from Cyser2) OG - 1050
Fresh Hop Pale Ale	American Pale Ale	11 Gallons	1.053	1.011	5.6	70.76	6.67 °L	1.7K	0
Author: WIBrewer Boil Size: 13.33 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 74 Mash Thickness: 1.29 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/4/2015 4:51 PM Notes:
Rye IRA	Mixed-Style Beer	5.5 Gallons	1.062	1.014	6.28	78.34	14.82 °L	1.7K	0
Author: Justin Hladky Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.65 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: 2/27/2015 10:39 PM Notes:
House Pale Ale	American Pale Ale	2.5 Gallons	1.054	1.01	5.73	41.49	9.48 °L	1.7K	2
Author: sportpak Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.038 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: 10/9/2014 8:51 PM Notes: -while draining mash/sparging, add first wort hops. Steep @ 150-160F 30 min -proceed with boil and scheduled hop additions -chill -apply 45-60 seconds O2 -re-hydrate yeast prior to pitching -hold temp low 60s day 1-4 -allow temps to rise high 60s low 70s day 5-14 for finishing -dry hop 7 days prior to packaging -batch prime 1.9oz corn sugar @ bottling
Vanilla Porter	Robust Porter	7.25 Gallons	1.064	1.015	6.44	49.4	29.65 °L	1.7K	0
Author: Reinheitsgebot Boil Size: 10 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 75 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: 5/9/2014 9:56 PM Notes:
Pale Centennial SMaSH S-04	American Pale Ale	5 Litres	1.043	1.011	4.26	41.76	3.17 °L	1.7K	3
Author: Abu Lorans Boil Size: 5 Litres Boil Time: 30 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/3/2016 4:48 PM Notes:
Schwarzbier (Black Lager)	Schwarzbier	5.75 Gallons	1.048	1.008	5.34	31.99	25.76 °L	1.7K	6
Author: Flashcdog Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 58 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/8/2016 4:48 PM Notes: Cara Special is what hearts carries. bumped ibus up to almost 32 was 27.5 Changed to Step Mash from 90 minutes 152
Liz Cassidy Brown Ale	American Brown Ale	5 Gallons	1.051	1.014	4.86	16.3	26.77 °L	1.7K	1
Author: Thomas.Johnson.FL@gmail.com Boil Size: 2.25 Gallons Boil Time: 60 Boil Gravity: 1.114 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/19/2014 5:05 AM Notes:
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