Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Mother's Milk Stout	American Stout	5.5 Gallons	1.063	1.019	5.79	20.69	32.94 °L	1.8K	0
Author: BeerSensei Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/15/2015 2:08 PM Notes:
JB's Devilish Belgian Golden Strong	Belgian Golden Strong Ale	23 Litres	1.098	1.022	10	17.78	4.07 °L	1.8K	1
Author: JB777 Boil Size: 26.5 Litres Boil Time: 90 Boil Gravity: 1.085 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/27/2015 11:48 AM Notes: Mash grains 66°C for 90 minutes. Boil wort for 75 minutes adding hops per scheduled times. Cool wort to room temperature and drain or rack the wort off of the trub. Aerate the cool wort and oxygenate. Ferment 19°C) for 10 days in the primary and 2 weeks in the secondary.
Camp Stove Maple Bacon Porter	Robust Porter	8.25 Gallons	1.063	1.013	6.53	34.51	34.27 °L	1.8K	2
Author: BenchBrew Boil Size: 9.75 Gallons Boil Time: 75 Boil Gravity: 1.051 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/20/2018 5:02 PM Notes: Reserve 4oz of maple syrup for keg addition. Heat to almost boiling with equal parts water to sanitize, then add at kegging Cook bacon to super extra crispy then dry with paper towel until no oil remains. Bake in toaster oven further if needed then add to 6oz of vodka in a sealable container. Place in fridge for a week to extract flavours then add half tsp of tincture at a time to taste
American Brown	American Brown Ale	5 Gallons	1.06	1.016	5.85	39.89	25.81 °L	1.8K	0
Author: monkeyhaiku Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.25 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: 2/6/2016 4:29 AM Notes:
Hoppy Wheat Ale	American Wheat Beer	11 Gallons	1.06	1.013	6.2	96.49	4.09 °L	1.8K	1
Author: goody1970 Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/28/2018 2:14 PM Notes:
20.C.1. Imperial Stout #1	Imperial Stout	5.5 Gallons	1.106	1.019	11.39	76.94	35.52 °L	1.8K	0
Author: WAWooldridge Boil Size: 8.21 Gallons Boil Time: 120 Boil Gravity: 1.071 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/30/2017 9:00 PM Notes: Overall Impression: An intensely flavored, solid, dark stout with many interpretations. Roasty-burnt malt with a depth of dark or dried fruit flavors and a warming, bittersweet finish. Despite the intense flavors, the components must meld together to create a complex, harmonious beer, not a hot mess – sometimes only accomplished with age. Aroma: Rich, deep, complex, and often intense, with a pleasant blend of roast, fruit, hops, and alcohol. Light to moderately strong roast can have a coffee, bittersweet or dark chocolate, cocoa, black licorice, tar, or slightly burnt grain quality, sometimes with a light caramel sweetness or toasty maltiness. Low to moderately strong esters are often perceived as dark or dried fruits like plums, prunes, figs, black currants, or raisins. Very low to aggressive hops, usually English or American in character. Alcohol flavor is optional but should not be sharp, hot, or solvable. The balance between these four main components can vary greatly; not all need to be noticeable, but those present should have a smooth interplay. Age can add another dimension, including a vinous or port-like impression, but not sourness. Age can decrease aroma intensity. Appearance: The color ranges from very dark reddish-brown to jet black. It is opaque. The head is deep tan to dark brown. Generally, it has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible as legs. Flavor: Like the aroma, a complex mix of roast, fruit, hops, and alcohol (same descriptors apply). The flavors can be intense, often more significant than the aroma, but the same warning about the balance varying wildly still applies. Medium to aggressively high bitterness. The maltiness balances and supports the other flavors and may have the qualities of bread, toast, or caramel. The palate and finish can be dry to moderately sweet, an impression that often changes with age. It should not be syrupy or cloying—aftertaste of roast, bitterness, and warmth. The exact age effects as in the aroma apply. Mouthfeel: It should be full to very full-bodied, chewy, velvety, and luscious. The body and texture may decline with age. Gentle, smooth warmth should be present and noticeable as a background character. Low to moderate carbonation. Comments: Sometimes known as Russian Imperial Stout or RIS. Varying interpretations exist, with American versions having more significant bitterness, more roasted characters, and late hops. At the same time, English varieties often reflect a more complex specialty malt character with a more forward-ester profile. Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between is also allowable, so it is counter-productive to define strict sub-types. Judges must be aware of the broad range of the style and not try to judge all examples as clones of a specific commercial beer. History: A style with a long, although not necessarily continuous, heritage. Traces are the roots of strong English porters brewed for export in the 1700s and are said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out until being popularly embraced in the modern craft beer era in England as a revival export and in the United States as an adaptation by extending the style with American characteristics. Characteristic Ingredients: Pale malt with significant roasted malts or grain. Flaked adjuncts are common. American or English ale yeast and hops are typical. Ages very well. It is increasingly used as the base beer for many specialty styles. Style Comparison: Darker and more roasty than Barleywines but with similar alcohol. It is more complex, with a broader range of possible flavors, than lower-gravity stouts. Vital Statistics: OG: 1.075 – 1.115 IBUs: 50 – 90 FG: 1.018 – 1.030 SRM: 30 – 40 ABV: 8.0 – 12.0% Commercial Examples: American – Bell’s Expedition Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Oskar Blues Ten Fidy, Sierra Nevada Narwhal Imperial Stout; English – 2SP Brewing Co The Russian, Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout, Thornbridge Saint Petersburg Tags: very-high-strength, dark-color, top-fermented, British-isles, north-America, traditional-style, craft-style, stout-family, malty, bitter, roasty
D20 Dry Irish Stout	Irish Stout	12 Gallons	1.044	1.011	4.39	41.73	31.05 °L	1.8K	0
Author: crawmcgraw Boil Size: 13.9 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 90 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: 9.56 psi Creation Date: 2/9/2022 2:29 AM Notes:
Centennial Blonde 5G	Blonde Ale	5 Gallons	1.041	1.009	4.13	27.2	3.81 °L	1.8K	1
Author: jasonclick Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 70 Mash Thickness: 1.25 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: 2/3/2014 11:01 AM Notes:
Necataron NZ Pale Ale - Dai Kide	American Pale Ale	20 Litres	1.048	1.01	5.06	30.3	5.23 °L	1.8K	0
Author: Dai Kide Boil Size: 25 Litres Boil Time: 40 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 1 bar Creation Date: 12/22/2020 5:36 AM Notes:
Bierstadt Slow Pour Pils	German Pilsner (Pils)	5 Gallons	1.05	1.008	5.42	21.24	3.33 °L	1.8K	0
Author: AlleyCAt Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.083 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: 11/18/2020 4:29 PM Notes: After the boil is complete, perform a 5-minute whirlpool and then rapidly chill the wort to slightly below fermentation temperature, which is 47 °F (8.5 °C) for this beer. Pitch yeast. Maintain fermentation temperature of 47 °F (8.5 °C) for 3.5 weeks or until the completion of primary fermentation, whichever is later. Then, reduce temperature to 38 °F (3.5 °C) gradually by dropping the temperature one degree every 2 days and rest there for 1 week. Perform a similar drop in temperature until you reach 32 °F (0 °C) and lager for 3-4 weeks. Bottle or keg the beer and carbonate to approximately 2.5 volumes. Tips for Success: Aim for a massive 2-L starter (OG = 1.035) to provide enough healthy cells for a strong fermentation; Bierstadt recommends 210 million cells per mL. This will allow you to go cold and slow. They’ve also noticed that when fermenting as cold as they do, the precursors for diacetyl aren’t formed, which allows them to eliminate that step. If you do detect diacetyl in your beer, feel free to perform a D-rest. If you have the ability to capture carbon dioxide in solution via a spunding valve, you can come one step closer to fully replicating their beer. Typically, you can rack off the trub after 2 weeks in primary or when there’s roughly 1 degree Plato remaining of fermentation in order to naturally carbonate. Finally, everything about this beer is centered around patience. Don’t rush the mash protocol and especially don’t rush the fermentation. Thanks to Bill Eye and Ashleigh Carter, co-founders of Bierstadt Lagerhaus,, for this recipe!
Elderflower Sour	Berliner Weisse	50 Litres	1.033	1.008	3.25	20.94	4.08 °L	1.8K	0
Author: Boil Size: 58 Litres Boil Time: 60 Boil Gravity: 1.028 Efficiency: 35 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/5/2018 12:36 AM Notes:
Ekuanot Single IPA	American IPA	20 Litres	1.063	1.011	6.93	51.94	4.81 °L	1.8K	0
Author: PBM Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/28/2018 7:21 AM Notes:
Mexican Chocolate Porter	Robust Porter	5.5 Gallons	1.058	1.016	5.52	41.33	36.17 °L	1.8K	1
Author: fatmenbrews Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 60 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: 3/26/2018 11:03 PM Notes:
Vanilla Cream Ale	Cream Ale	5.2 Gallons	1.067	1.028	5.07	13.37	7.79 °L	1.8K	1
Author: BrewerBrianW Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 58 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/21/2017 6:25 PM Notes: This is an American cream ale based off of the "creamy goodness" recipe from beersmith.com. it has been modified by adjusting the base malt to 8 pounds. As well as adding a pound of lactose and with a pound of flaked oats for a heavier mouthfeel and a sweeter finish. 1 oz vanilla beans were chopped and decocted in 8oz of 100 proof vodka for two weeks (shaking the shit out of it daily) to create a natural extract. The vanilla extract was added upon transfer to the secondary fermenter.
Speculaas Ale	Spice, Herb, or Vegetable Beer	10 Litres	1.07	1.019	6.77	19.54	16.42 °L	1.8K	0
Author: Benny Van B Boil Size: 16.1 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 62 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/23/2017 5:25 PM Notes: add tincture made from rum and speculaas spice mix from http://www.thedutchbakersdaughter.com/2009/12/speculaas.html, as well as half a vanilla bean to secondary. add tincture to taste prime with golden syrup or brown sugar
Citra Single Hop Session IPA 1	American IPA	5 Gallons	1.055	1.014	5.43	53.4	7.12 °L	1.8K	0
Author: Mossy Boil Size: 7 Gallons Boil Time: 75 Boil Gravity: 1.039 Efficiency: 75 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: 3/31/2016 12:46 AM Notes:
4Gs Scottish Heavy Ale	Scottish Export	6 Gallons	1.064	1.015	6.44	13.83	17.21 °L	1.8K	3
Author: 4Gs Brewing Boil Size: 7.39 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 73 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/13/2015 3:21 PM Notes:
Trappist Single	Belgian Specialty Ale	6 Gallons	1.043	1.01	4.34	36.96	10.38 °L	1.8K	1
Author: dpatrickv Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 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: 8/31/2015 2:10 PM Notes:
Bruiser's Legally Blonde Ale	Blonde Ale	4.5 Gallons	1.051	1.013	5.04	25.23	7.29 °L	1.8K	0
Author: katsu7 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 68 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/30/2015 9:46 PM Notes: Holy crap this was good. Rave reviews. Might try upping the late addition hops a bit.
American Lemon Wheat	American Wheat or Rye Beer	5 Gallons	1.055	1.014	5.41	20.72	3.99 °L	1.8K	1
Author: Ron Mistric Boil Size: 5.5 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: N/A Priming Amount: N/A Creation Date: 3/19/2011 1:13 AM Notes:
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