Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Saison 1	Saison	12 Gallons	1.057	1.007	6.53	22.03	3.01 °L	1.7K	0
Author: davblck Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.048 Efficiency: 85 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/2/2013 10:58 PM Notes: Pitch starter 66-68. Ferment at 70 for three days ramp up to mid 80's. Add Brett C at 60-62 deg and condition for 4 weeks.
Tejes Stout	Sweet Stout	23 Litres	1.063	1.023	5.28	20.35	38.01 °L	1.7K	0
Author: GregTheHun Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 3.14 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: 12/15/2019 8:29 PM Notes:
Lemondrop	Blonde Ale	1 Gallons	1.231	1.044	24.59	0	23.92 °L	1.7K	2
Author: Maaght Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.077 Efficiency: 60 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: 9/22/2019 1:50 PM Notes: Heat 1.5 gal Strike water to 162F Mash for 75 min at 152F Heat Sparge water to 162F Add Sparge water while Vorlauf for 30 min Vorlauf, Do not drain into boil pot for 30 min. took 15 min to drain into boil pot Pre-boil volume 3.0 gal Pre-boil gravity 1.018 Boil 60 minutes add 1st Hop addition 10min out from end at end of boil, reduce heat to 140F add 2nd Hop addition at 140F, whirlpool for 15min Original gravity 1.060 Post-boil volume 1.0 gal
Theobroma	Clone Beer	11.9 Gallons	1.079	1.018	7.97	24.24	5.65 °L	1.7K	0
Author: Cherry Boil Size: 13.2 Gallons Boil Time: 60 Boil Gravity: 1.071 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/11/2019 5:53 PM Notes:
Oatmeal Coffee Stout - Base DME (1 Gallon)	Oatmeal Stout	1 Gallons	1.058	1.014	5.7	43.56	34.15 °L	1.7K	0
Author: Freetime000 Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: .70 Creation Date: 12/8/2017 2:39 AM Notes: Mash grains BIAB for 45-60 mins then add DME just before boil. Mash temp 158f. Higher levels give a less fermentable wort and a more full-bodied beer. Roast Cocoa nibs at 300f for 10-15 minutes. Add cocoa nibs, dark bakers chocolate and first addition of coffee at flameout. Steep or whirlpool it for 5-10 mins. You can skip this coffee addition for a more balanced or less coffee flavored beer. Then maybe only do .5oz coarse ground coffee in secondary. Filter off hops, coffee, cocoa into fermenter. After ferment rack onto coarse ground coffee for 7 days. Coffee can be soaked overnight in vodka. Coffee Must be coarse! I boil about 1/4 gallon every 15 mins in a 4 gallon (16 quart) kettle so it took me an hour to boil off 1 gallon. I adjusted recipe to start with 2 gallons. Head Retention: It's possible oils from the cocoa or coffee beans can reduce head retention. Choose dry beans. Or soaking them in vodka can help.
Speculaas Ale	Spice, Herb, or Vegetable Beer	10 Litres	1.07	1.019	6.77	19.54	16.42 °L	1.7K	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
No Pun Necessary - Tropical Gose	Gose	5.3 Gallons	1.047	1.007	5.32	11.12	3.45 °L	1.7K	0
Author: nkgarfield Boil Size: 6.65 Gallons Boil Time: 20 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 1.78 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 3/11/2017 10:05 AM Notes: Add two to three packs of Goya fruit pulp of choice to the keg (14 oz. each).
Briess Pineaple IPA	Double IPA	5.5 Gallons	1.069	1.019	6.58	103.08	4.84 °L	1.7K	0
Author: Professor Zymie Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.069 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/14/2017 12:52 AM Notes: Make sure the Pineapple Juice is refrigerated (38F) Light DME should be Pale Ale DME; add at End Of Boil BRY-97 can be used if dried yeast works better for you.
Ten Pounds Brewing: Spring Pale Ale	American Pale Ale	6 Gallons	1.054	1.014	5.33	36.41	7.07 °L	1.7K	0
Author: joetothemo Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 76 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: 2/16/2015 5:03 PM Notes: More character malt than normally found in an APA. Built to occupy the space between APA and ESB. Spring in the PNW is unpredictable, just like this beer. Dry Hops are hopped in the keg.
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:
Warrior King Imperial IPA #2	Imperial IPA	5.5 Gallons	1.082	1.021	8.11	83.04	9.41 °L	1.7K	1
Author: cassmabou@gmail.com Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 70 Mash Thickness: 1.25 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: 2/23/2014 7:10 PM Notes: Brew Day-3/27/14 Mash-5.5 gallons@148F (strike @161.3F) Mash yield-3 gallons Mash gravity-1.087 Gravity p sparge #1-1.076 Gravity p sparge #2-1.068 (boil gravity) (actual og-1.082) Primary 14 days Secondary-60 days Cold crash at 32 for 3 days FG-1.011 Abv-9.32 Kegging Day-7/3/14 (24 hrs @ 33 psi)
Berliner Weisse	Berliner Weisse	5 Gallons	1.034	1.006	3.73	1.12	2.67 °L	1.7K	0
Author: Myndflyte Boil Size: 0.75 Gallons Boil Time: 15 Boil Gravity: 1.227 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/12/2017 2:59 PM Notes: 1. Line the 7.5 gallon kettle with mesh grain bag, fill with 2.1 gallons tap water and bring to 159°F. Remove from heat. 2. Mash-in by slowly adding Pilsner and wheat malt into the bag. Stir for 2 minutes to prevent grain from clumping together. The temperature should equalize to about 149°F 3. Remove 3 quarts of the mash for the decoction, including a good mixture of both the grain and liquid. Add the Hallertauer hops to mixture and boil in a separate pot for 15 minutes. Stir frequently, and as foam rises to the top, skim and discard. 4. Add the entire decoction back into the mash. In a separate container, heat 3.7 gallons of water to 185°F. 5. After about 60 total minutes of mashing, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F. 6. Slowly raise grain bag out of the liquid, allowing wort to drain from the grain. Hold grain bag above the kettle for 5 to 10 minutes as the wort drains. 7. DO NOT BOIL. Cool the wort to under 80°F and transfer to a sanitized fermentation vessel. 8. Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.035. Cover fermentor with a sanitized stopper and airlock. 9. Add 1 package of Safale US-05 and 2 packages of Lactobacillus. Ferment for 3 to 5 days at a temperature around 75°F. 10. Condition by allowing the beer to rest for at least a month. Taste samples weekly to determine sour flavor development. 11. Bottle when desired level of sourness and flavor have developed, up to 6 months, using enough priming sugar for a high level of carbonation.
Blueberry Blond	Blonde Ale	5 Gallons	1.043	1.01	4.32	55.21	2.48 °L	1.7K	2
Author: Todd H Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/15/2015 12:36 PM Notes:
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
Gluten Free Horchata Cream Ale	Cream Ale	5.5 Gallons	1.054	1.015	5.13	21.88	7.28 °L	1.7K	1
Author: beachousebrewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.081 Efficiency: 60 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: 1/2/2018 2:01 AM Notes:
Wheat Beer W/ Candied Orange Peel	Weissbier	24 Litres	1.055	1.014	5.33	16.03	5.35 °L	1.7K	0
Author: Magician Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/3/2018 11:30 PM Notes:
For Everything There Is A Saison	Saison	5.5 Gallons	1.055	1.011	5.78	18.11	16.17 °L	1.7K	0
Author: SuperSpy Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: 1 Cup Creation Date: 11/17/2012 1:19 AM Notes: Steep grains at 152-156F for 45 minutes. Spices should be ground. Be careful not to get any of the white pith when zesting the orange. Every flavor from the spices, hops, orange zest, and especially the yeast esters come through in this beer, but all are incredibly subtle. The ECY-08 took the gravity all the way down to 1.004 so it's very dry and almost crisp. This beer took best of show at a somewhat small competition. It also made it to the best of show round at a local homebrew club competition. I have also had many folks say that they've never enjoyed a Saison until trying this one. I put a lot of work into the research, planning and brewing of this beer. I'm pretty damned proud of it, but I owe a lot of credit for the recipe to many members of the Annapolis Homebrew Club. The only thing I would change is to up the flavor and aroma hops just a bit. Now to convert the recipe to all-grain. Steep grains at 152-156F for 45 minutes.
Guinness Style Dry Stout Vol.11 12.7.2026	Dry Stout	60 Litres	1.038	1.008	4.03	29.19	28.6 °L	1.7K	0
Author: Boil Size: 66.13 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 85 Mash Thickness: 3.14 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: 3/11/2020 4:25 PM Notes: For proper Stout pouring is necessary Stout Nitro Tap and beer gas (80% N+ 20% CO2). https://www.instagram.com/p/B992puipLYb/?igshid=1dv83l6qn0ofp&fbclid=IwAR2PVENWsGCVVt3a7YWsz4V33BmxtPPkRi97tV4KcS4F_z8PLTDRBzvFyMY
All Together- NEIPA	Specialty IPA: New England IPA	31 Gallons	1.06	1.013	6.13	32.86	3.75 °L	1.7K	0
Author: Nkauffman Boil Size: 34.75 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 80 Mash Thickness: 1.33 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: 3/27/2020 6:45 PM Notes: https://alltogether.beer/ 60 minute hop addition to reflect 10 IBUs
Schlenkerla Rauchbier	Rauchbier	5.5 Gallons	1.053	1.011	5.55	22.14	12.56 °L	1.7K	1
Author: kblankenship11 Boil Size: 7.27 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 1.75 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: 1/10/2024 3:34 PM Notes: Recipe calls for 10lb Beech-smoked Bamberg Rauch Malt. Recipe calls for decoction mash if possible. Otherwise step can be used. Recipe states an OG of 1.054 - Added 1lb Pilsner malt to boost. Calls for lagering for 4 months at 32F.
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