Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
The Plinian Progeny	Double IPA	12 Gallons	1.093	1.018	9.88	258.08	7.41 °L	1.7K	1
Author: JHumphreyJr Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: 1.086 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 11.73 psi Creation Date: 2/20/2022 1:57 PM Notes: Full-bodied with extreme hop character, the explosive citrus, pine and grapefruit resins are barely balanced by a huge 10% ABV. Featuring three hop shots and 19oz of hops from nearly every iconic American favorite; Amarillo, Columbus, Cascade, Simcoe and Centennial...impressionable palates beware! Brewing Notes: - A yeast starter and 2-stage fermentation is highly recommended. - 6 gallon batch size, to accommodate the wort losses due to the ridiculous amount of hops - 90 minute boil - 6 lbs Pilsen malt syrup (15 min late addition) - 1.6 lbs Corn Suger (0 min late addition)
Ch'ti Porter	Brown Porter	26 Litres	1.067	1.019	6.35	41.21	22.24 °L	1.7K	0
Author: Oazifirkin Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.058 Efficiency: 80 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/4/2014 10:41 AM Notes: after 4 days in primary fermenter and 2 weeks in secondary, the beer was bottled with 110g of corn sugar for 24l of finished product FD (1.022)was a bit high (not that surprised as I was in the high end of mash temp) the beer cleared up very well @ 15 deg C and no of taste flavour were detected when sampling.
SamAntha's Honey Date	Specialty Beer	5.5 Gallons	1.074	1.004	9.27	31.67	5.23 °L	1.7K	0
Author: iluvstlucia Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/26/2014 5:04 AM Notes: Freeze dates before fine-chopping (keeps knife a little cleaner). After chopping, create a heavy syrup by heating dates for an hour in 5 quart pan with 6 cups water over medium-high (not quite boiling) heat, stirring to prevent scorching. Add date goop and fruit remnants at beginning of boil. Add honey at 5 minutes remaining, with Saaz. My gravity went from 1.074 to 1.01 in primary (6 days), 1.01 to 1.003 in secondary (7 days). You may not get same yeast efficiency, but the ale should be quite good nonetheless!
Sierra Nevada Celebration Ale	American Pale Ale	5 Gallons	1.068	1.019	6.38	48.57	9.32 °L	1.7K	0
Author: Kruk Brewing Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.113 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/17/2015 1:55 PM Notes: Steep the two-row with the Crystal 40L and Carapils (all crushed) for 30 minutes in 1.5 gallons of water at 156F. Strain out the grains and rinse them with 1 gallon of water at 170F, collecting the runoff in the boil kettle. Mix in the liquid malt extract and bring to a boil. Boil for 90 minutes, adding the hops according to the schedule. Add 1 teaspoon of Irish moss with 15 minutes left in the boil. Whirpool, chill, and transfer to a clean, sanitized fermenter, topping off with enough water to make five gallons. Ferment at 66-70F for seven days. Dry hop for five days in secondary. Bottle or keg at you would normally. - See more at: http://www.eckraus.com/blog/clone-beer-recipe-sierra-nevada-celebration-ale#sthash.jbY4giH8.dpuf
Pale Dorado	American Pale Ale	10.5 Gallons	1.056	1.01	5.95	68.11	4.9 °L	1.7K	0
Author: GreystoneHB Boil Size: 13.5 Gallons Boil Time: 70 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/19/2015 2:16 PM Notes:
B9G Irish Red Ale ▲ 06.19.15	Irish Red Ale	5.5 Gallons	1.062	1.018	5.85	21.8	17.14 °L	1.7K	0
Author: dkcollier@yahoo.com Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 66 ° F Priming Method: Priming Amount: N/A Creation Date: 6/16/2015 2:48 PM Notes: ♦ BREW DATES: 06.19.15 Date: Brew Day • 06.19.15 60 min sparge ended at 6.25 gallons. Gravity End of Sparge • 1.052 Gravity End of Boil (OG) • 1.062 (4.50 gallons) Date: Pitch Yeast • 06.20.15 Date: Cold Crash • ◄ Gravity (FG) • 1.016 Date: Keg Day • 06.30.15 Drafted Who’s House • Dan's ♦ SESSION NOTES: Everything went fine. I had 6.25 gallons after the 90 min sparge with gravity of 1.052. Boiled 60 min with single hop addition. Had to add 1 gallon filtered water to set back to 5.50 gallons. Gravity at end was 1.062 @ 74 efficiency. ♦ STANDARD BREWING NOTES: Create 7 gallons sparge water. ☼ Bring to 154° strike temperature. ♦ Add tablespoon 5.2 pH balancer. ♦ Prime pump. Push water through hose. Add grain – Sparge at 144° for 90 minutes (One gallon loss during sparge process) ☼ Water burn rate: 1 gallon per hour. Drain GRAIN from kettle. Adjust water height of (7 gallons) ♦ Boil clean water for end of boil session adjustment Mash Option dark beers – Add x tablespoon Calcium Carbonate 60 minutes – Add tablespoon 5.2 pH balancer 60 minutes – Add 2 drops Fermcap if needed. 60 minutes – Add 5 tablespoon Gypsum for IPA (Optional) 15 minutes – Add Immersion chiller 15 minutes - Add Whirlfloc 10 minutes – Add 1 teaspoon Yeast Nutrient FERMENTOR: ♦ Check to see if nozzle is pointed upwards ♦ KEGGING NOTES: Purge oxygen with CO2. Chill keg 24 hours before force carbonation. Force Carbonation Calculator: 20 psi 4 days Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales ♥ DRINKABILITY: What did you like about it. Sample Date: ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Page 129 by Jamil Zainasheff and John Palmer Pitch 2 Irish Ale Yeast WLP004 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ COST OF MATERIAL: Product Unit Price Quantity Total Abbey Ale Yeast $ 6.00 2 $ 12.00 East Kent Goldings 8 oz $ 11.00 1 $ 11.00 UK Pale Ale Malt 1 lb $ 1.40 11.25 $ 15.75 C 40 Malt 1 lb $ 1.40 0.33 $ 0.46 C 120 Malt 1 lb $ 1.40 0.33 $ 0.46 Roasted Barley Organic 1 lb $ 1.50 0.33 $ 0.50 Subtotal $ 40.17 Phantom Ales Powered by SalesVu www.SalesVu.com
Mimic	Standard/Ordinary Bitter	10 Gallons	1.066	1.017	6.33	37.02	22.18 °L	1.7K	0
Author: neuroticsock Boil Size: 9.5 Gallons Boil Time: 60 Boil Gravity: 1.069 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/20/2015 6:57 PM Notes:
Haze Craze IPA	American IPA	5.5 Gallons	1.07	1.019	6.71	34.75	4.78 °L	1.7K	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/2/2018 12:36 AM Notes:
Red Rye Ale	Mixed-Style Beer	6 Gallons	1.055	1.011	5.72	23.17	10.86 °L	1.7K	0
Author: Nosybear Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 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: 7/27/2017 3:15 AM Notes: Ferm temp 64 degrees. Let warm once fermentation is well underway. Starter 1.5 liters. Batch 01 did not meet gravity (undershot by 6 points). As a result, hops became dominant. Not bad but I want the malty balance. Will adjust next batch to get proper gravity. I could sell this batch as an altbier. Base recipe adjusted, ensure gravity target (1.056) met.
Moody's Honey Brown Ale	American Brown Ale	4.75 Gallons	1.056	1.016	5.25	20.96	14.86 °L	1.7K	0
Author: MoodyLane Boil Size: 3 Gallons Boil Time: 75 Boil Gravity: 1.089 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/6/2016 3:46 PM Notes:
Spring Lager	Pre-Prohibition Lager	1 Gallons	1.051	1.011	5.2	71.17	9.82 °L	1.7K	1
Author: rolandblais Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 60 ° F Priming Method: honey Priming Amount: 3 tablespoons Creation Date: 1/9/2017 5:35 PM Notes: The Mash • Heat 2 quarts (1.9 liters) of water to 160°F (71°C). • Add grain (This is called “mashing in.” Take note of jargon. Or don’t). • Mix gently with spoon or spatula until mash has consistency of oatmeal. Add water if too dry or hot. Temperature will drop to ~150°F (66°C). • Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use your thermometer to take temperature readings from multiple locations. • You likely don’t need to apply heat constantly. Get it up to temperature, then turn the heat off. Monitor, stir, and adjust accordingly to keep in range. • After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”). The Sparge • Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C). • Set up your “lauter tun” (a strainer over a pot). • Carefully add the hot grain mash to the strainer, collecting the liquid that passes through. • This liquid is called “wort” (pronounced “wert”). It will be your beer. • Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars. • You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20% to evaporation later on, so you want to start with a bit more than you’ll end with. • Re-circulate wort through grain once. The Boil • In a pot, heat wort until it boils. • Keep boiling until you’ve hit the “hot break” (Wort will foam - you may need to reduce heat slightly so it doesn’t boil over.) • Stir occasionally. All you want is a light boil – too hot and you lose fermentable sugars and volume. • The boil will last 60 minutes. Start your timer and add in the rest of the ingredients at these times: - Add 1/6 Northern Brewer Hops at start of boil. - Add 1/6 Northern Brewer Hops at 15 minutes. - Add 1/6 Northern Brewer Hops at 30 minutes. - Add 1/6 Northern Brewer Hops at 45 minutes. - Add 1/6 Northern Brewer Hops at 55 minutes. - At 60 minutes turn off heat, add remaining Northern Brewer Hops. • Twenty percent of the wort will have evaporated in this step leaving you with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area of your pot extra large, or you brewed on a really hot day, you may have less than the full amount. Don’t worry – you just reduced your beer a bit too much, but you can add more water in the next step. Fermentation • Place brew pot in an ice bath until it cools to 70°F (21°C). • Once cooled, place strainer over funnel and pour your beer into the glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort and clarify your beer (as well as catch any sediment from going into the fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low. • “Pitch” yeast. (Toss half of the packet in.) • Shake aggressively. You’re basically waking up the yeast and getting more air into the wort. • Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more than 1” (2.5 cm) into the stopper and place the other end in small bowl of sanitizer. You’ve just made a “blow-off tube”. It allows CO2 to escape. • Let sit for two or three days or until vigorous bubbling subsides. This is when fermentation is highest. You may notice bubbles and foam at the top of the beer. After bubbling calms down, clean tubing and ready your airlock. • Sanitize, then re-assemble airlock, filling up to line with sanitizer. • Insert airlock into hole in stopper. • Keep in a dark place for two weeks without disturbing other than to show off to friends. (If beer is still bubbling, leave sitting until it stops.) • In the meantime, drink beer with self-closing swing tops, or ask for empties at a bar that has some. If you have a bottle capper and caps, you can save two six packs of non-twistoff beers instead. Two Weeks Later: Bottling • Thoroughly rinse bottles with water, removing any sediment. • Mix remaining sanitizer with water. • Fill each bottle with a little sanitizer and shake. Empty after two minutes, rinse with cold water and dry upside down. • Dissolve 3 tablespoons honey with 1/2 cup water. Pour into a sanitized pot. You will be siphoning your beer into the same pot in the next steps. - Carbonation comes from adding sugar when bottling, so if you filled your jug with less than the full gallon in the last step, use less honey when bottling. Using the full amount can result in your beer being over-carbonated. • Siphoning (It all happens pretty fast. You may want to practice on a pot of water a few times.) To see it in action first, watch the How to Bottle video at brooklynbrewshop.com/instructions. A. Attach open tubing clamp to tubing. B. Fill tubing with sanitizer. C. Attach sanitized tubing to the short curved end of your sanitized racking cane. Attach the black tip to the other end - it will help prevent sediment from getting sucked up. It will probably be a snug fit, but you can get it on there. D. Pinch tubing clamp closed. E. Remove screw-cap stopper and place racking cane into jug, just above the sediment at the bottom (“trub”). F. Lower end of tubing not connected to racking cane into sink. Suction will force beer up and through the racking cane and tubing. Open tubing clamp, let sanitizer flow into sink until beer just starts to flow out of the tubing, then clamp shut. Open clamp on tubing, allowing beer to flow into pot with sugar solution. Tilt jug when beer level is getting low, but be careful in not sucking up the trub. • Siphon beer from pot into bottles, pinching tube clamp to stop flow after each bottle. • Close bottles. • Store in a dark place for 2 weeks. Two Weeks Later: Enjoying • Put beers in the fridge the night before you drink them. • Drink. Share with friends if you’re the sharing type
Session IPA	American IPA	1200 Litres	1.041	1.009	4.15	39.44	7.53 °L	1.7K	0
Author: BennieD Boil Size: 1250 Litres Boil Time: 90 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 2.88 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/22/2015 2:38 AM Notes:
Pineapple Mango Seltzer	Experimental Beer	5 Gallons	1.034	1	4.41	0	0.8 °L	1.7K	1
Author: Marz Boil Size: 3.67 Gallons Boil Time: 5 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 5oz Creation Date: 1/13/2021 3:13 AM Notes:
Schwarzbier	Munich Dunkel	5 Gallons	1.053	1.014	5.1	23.91	28.49 °L	1.7K	1
Author: wstcsmithdad1@gmail.com Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.038 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: 4/2/2020 11:22 PM Notes:
NOLA Blonde	Blonde Ale	6 Gallons	1.058	1.01	6.35	23.43	4.34 °L	1.7K	0
Author: Brew Lab Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/5/2016 8:23 PM Notes:
Angels Way	American Lager	5.5 Gallons	1.05	1.008	5.51	17.19	2.74 °L	1.7K	1
Author: raiderrob Boil Size: 7.04 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.56 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: dextrose Priming Amount: 5.8 oz Creation Date: 12/4/2015 4:30 PM Notes:
Red Adair (Adjusted)	Specialty Beer	9 Litres	1.057	1.011	5.97	86.33	16.79 °L	1.7K	0
Author: evileddietbird Boil Size: 13.5 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/16/2014 10:58 PM Notes:
Creamy Golden IPA	American IPA	11 Gallons	1.058	1.01	6.35	60.28	10.64 °L	1.7K	0
Author: Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/4/2015 5:06 PM Notes:
Vampire Killer - Garlic Hefeweisen	Weizen/Weissbier	5 Gallons	1.046	1.012	4.55	12.66	3.84 °L	1.7K	0
Author: DaveEsposito Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.116 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/12/2015 11:21 AM Notes:
Boddington's Bitter	Standard/Ordinary Bitter	5 Gallons	1.039	1.011	3.77	34.64	8.27 °L	1.7K	1
Author: garrad21 Boil Size: 6.96 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 70 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: 6/24/2014 2:55 PM Notes:
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