Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
2021 Roggenbier	Roggenbier	21 Litres	1.052	1.012	5.23	20.02	14.79 °L	1.7K	1
Author: Dr. Ned Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 65 Mash Thickness: 1.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 3.56 bar Creation Date: 2/23/2021 10:28 PM Notes: Carafa and Red Rye Crystal added after acid rest
Perplex Porter	Robust Porter	20 Litres	1.085	1.021	8.34	44.78	40 °L	1.7K	0
Author: Uncltrvlnmac Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.068 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: Table Sugar Priming Amount: N/A Creation Date: 11/10/2014 8:52 PM Notes:
Riesen Betrunken Reden Lion (2011-10-05 Version)	Munich Dunkel	5 Gallons	1.057	1.018	5.2	25.3	18 °L	1.7K	0
Author: Paul Miller Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 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: 12/2/2011 4:42 AM Notes:
Long, Hot, Summer (Lutra Kveik)	Blonde Ale	5 Gallons	1.057	1.013	5.82	37.65	6.56 °L	1.7K	2
Author: Brainstem Brewing Boil Size: 6.33 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19.4 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 11/10/2020 2:38 AM Notes: It's going to be a long, hot, summer! A delightful blond ale, hopped with a mix of American and German hops, to contribute notes of dried fruits and tropical notes. Well balanced, approachable for any one who loves a great beer.
Lev 2	Weizen/Weissbier	18 Litres	1.079	1.022	7.44	14.93	4.62 °L	1.7K	0
Author: pettolargo Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 79 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/14/2015 7:57 PM Notes:
Summer Rye	American Wheat or Rye Beer	5 Gallons	1.044	1.013	4.11	25.99	4.33 °L	1.7K	1
Author: Mellow Fellow Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.25 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: 6/18/2015 3:34 PM Notes:
Blanche Belge XI	Witbier	24 Litres	1.041	1.011	4.02	14.69	3.15 °L	1.7K	2
Author: pete11 Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 3.1 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: 9/28/2015 8:46 PM Notes:
Winter Warmer	British Strong Ale	5.5 Gallons	1.071	1.025	6.09	47.61	19.32 °L	1.7K	1
Author: Blake Thornburg Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.056 Efficiency: 55 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: N/A Creation Date: 11/12/2022 9:22 PM Notes:
Stone Sublimely Self Righteous Black IPA Clone	American IPA	6 Gallons	1.076	1.018	7.63	62.11	34.59 °L	1.7K	3
Author: jehbrewer Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.061 Efficiency: 70 Mash Thickness: 1.25 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: 3/26/2014 3:56 PM Notes: - Do iodine test pre-boil to ensure conversion was successful - Days 1-7 Primary - Days 8-14 Secondary - Days 15-21 add dry hops to secondary - Day 22 cold crash 48 hours - Day 24 Rack to bright keg or bottle
Guinness Stout Clone	Irish Stout	6.08 Gallons	1.054	1.012	5.49	34.59	24.51 °L	1.7K	1
Author: British Ale Dude Boil Size: 7.16 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 69 Mash Thickness: 2.06 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 1.4 oz Creation Date: 9/21/2020 9:16 PM Notes:
Polotmavy Lezak Kazbek	Czech Amber Lager	23 Litres	13.365	2.483	5.83	32.35	12.07 °L	1.7K	1
Author: Provazek Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 10.4 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/1/2018 9:54 PM Notes:
Belgian Blond Ale	Belgian Blond Ale	14 Litres	1.063	1.012	6.75	21.9	5.29 °L	1.7K	5
Author: Lorraine Boil Size: 16 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 3 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: 8/1/2018 6:53 AM Notes:
Grisette	Saison	15 Litres	1.038	1.005	4.35	32.31	3.08 °L	1.7K	0
Author: johannesdeloper Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 26 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/13/2016 8:51 PM Notes:
Pale Ale	American Pale Ale	1 Gallons	1.05	1.009	5.3	41.73	11.08 °L	1.7K	3
Author: BiggHaus Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.025 Efficiency: 50 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: 1/16/2016 12:32 AM Notes:
Citra SMaSH	American IPA	3 Gallons	1.052	1.011	5.51	62.72	3.59 °L	1.7K	2
Author: jmciver Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 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: 12/3/2015 12:57 PM Notes:
11: Russian Imperial Stout	Russian Imperial Stout	5.5 Gallons	1.081	1.026	7.28	103.35	50 °L	1.7K	2
Author: SpencerG11 Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 55 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/27/2015 1:05 AM Notes:
Chief Of Smoke Bourbon Barrel Porter	Clone Beer	5.5 Gallons	1.046	1.01	4.67	29.75	33.65 °L	1.7K	1
Author: Redleg Ed Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 83 Mash Thickness: 1.36 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: Brown Sugar Priming Amount: 2.1 Creation Date: 5/1/2015 7:51 PM Notes: This was based off the Northern Brewer BIAB Bourbon Barrel Porter kit with modifications. I'm using 2 oz of Medium toast Oak cubes, 12 oz Willett Bourbon, and 2 sachets of Nottingham Ale yeast. The last time we made this, we used liquid yeast (WY1728) it came out super good.
Bam Bière	Belgian Pale Ale	5.5 Gallons	1.04	1.006	4.46	23.85	5.61 °L	1.7K	0
Author: flexmurphy Boil Size: 7.8 Gallons Boil Time: 90 Boil Gravity: 1.028 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/12/2015 6:45 PM Notes: Ramp up to 80F over first week. After primary fermentation, rack and pitch sour stout dregs. Prep 0.3 oz oak cubes by zapping in microwave with water for 30 seconds. Drain, then add to secondary.
Wheat IPA	American IPA	21.5 Litres	1.062	1.017	5.85	85.43	4.5 °L	1.7K	1
Author: caje Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/22/2014 6:12 PM Notes:
The Hound	Kölsch	5.5 Gallons	1.05	1.012	4.9	32.65	4.33 °L	1.7K	1
Author: enewcomb Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.078 Efficiency: 40 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: Priming Sugar Priming Amount: 5 oz. in H2O (1 cup) and Beer (1 cup) Creation Date: 5/5/2014 1:09 AM Notes: 1. Activate 2 PACKETS of liquid yeast, 3 hours in advance of pitching (right before cleaning and sanitizing). 2. Sanitize all equipment. 3. Heat (3 gal) Spring Water to 160 degrees; add grain bag and steep for 30 min. Keep temp between 152-160 degrees while it steeps.Do not agitate grain bag. 4. After 30 min, remove and put bag in spider. Sparge with 2 quarts of 155-160 degree Spring Water until water is gone. 5. Dissolve DME (OFF stove) and stir in until fully integrated. Put back onto heat and take a pre-boil gravity reading. Then, bring to and keep at a boil for 60 min. 6. Keep a close watch on the boil, in case of in case of a boil-over. Add hop installments throughout the 60 min boil, as scheduled. 7. Add gypsum at 45 min and Irish moss at 15 min. 8. Move the uncovered kettle to the sink and cool in ice bath. Be careful not to let ANYTHING get into the wort. 9. Once below 100 degrees, add to bottling bucket; then add cold water until 5.5 gallons total. Stir vigorously and into whirlpool. 10. Take OG reading. 11. Pitch liquid yeast when at 80 degrees or below. Seal and move fermentor to cool/dark location. Equip with blow off valve. 12. Ferment at 64-70 degrees for 3-5 days or till complete. Take FG reading. 13. Once fermentation is believed to be complete, take a second FG reading to be sure. If fermentation has finished, transfer to the secondary for another 3-5 days. 14. In the middle of transferring with the siphon, add gelatin that has been: a) dissolved in 170 degree water and b) then cooled to room temperature. 15. After 3-5 days in the secondary (one day before bottling), move the secondary to the bottling location so that trub has settled. 16. On bottling day, take a third FG reading to obtain official ABV. Clean and sanitize all bottling equipment. 17. Prepare the priming solution by boiling 3/4 cup sugar and 1 cup of water and 1 cup of the beer for ~5 min. Allow it to cool down to room temperature before adding into beer. Then, transfer beer from secondary to bottling bucket and, in doing so, add the priming liquid. 18. Bottle and store in cool/dark location for 2 days. Then begin refrigeration for additional priming and aging; 2-4 weeks minimum.
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