Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Flatulator Doppelbock 3.0	Doppelbock	5.5 Gallons	1.096	1.017	10.36	22.95	24.79 °L	1.5K	2
Author: craigmw Boil Size: 9 Gallons Boil Time: 90 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 48 ° F Priming Method: co2 Priming Amount: 8.63 psi Creation Date: 11/12/2020 8:20 PM Notes: This is a high gravity doppelbock, with very low hopping rate appropriate for style. Made only with German Munich, German Pilsener, CaraMunich III 60L and Special B [for dark fruit flavors]). Need huge starter for this. Using yeast cake in Torpedo keg used to ferment Märzen/Oktoberfest with Saflager S-23. Mash: 20 min at 128F (protein rest), 60 min at 154F (beta rest), 30 min at 158 (alpha rest), 10 min at 168F (mash out). Boil: 90 min, with Hallertau Mittelfruh added at 30 and Hallertau Hersbrucker added at 60 minutes.
Adambier	Düsseldorf Altbier	1.85 Gallons	1.078	1.014	8.44	34.92	14.83 °L	1.5K	0
Author: FatsSchindee Boil Size: 2.6 Gallons Boil Time: 75 Boil Gravity: 1.056 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 60 ° F Priming Method: Corn sugar Priming Amount: N/A Creation Date: 11/10/2015 3:58 PM Notes: Can use altbier yeast (WLP 036) also, but Kölsch (Wyeast 2565 or WLP029) is more attenuative (or also a Belgian Abbey strain, or WLP 810 SF Lager). Could also add some oak cubes for a wood-aged version. Lager for 1-2 months. No subcategory for this historical style, so I just entered under Düsseldorf Altbier, since this is a similar (but bigger and more complex - smoke and maybe slight sour) beer from Düsseldorf. Vital Statistics: OG: 1.074–1.110 FG: 1.015 – 1.030 IBUs: 30 - 40 SRM: 11 - 14 ABV: 9 - 10% (Copied from Ozapft Is! Homebrew comp guidelines)
India Red (X) Ale	Specialty IPA: Red IPA	23 Litres	1.068	1.013	7.22	65.44	16.28 °L	1.5K	0
Author: Jan Erik Johansen Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/4/2016 12:15 PM Notes:
Shark Bite Red	American Amber Ale	5 Gallons	1.065	1.014	6.59	86.52	21.64 °L	1.5K	1
Author: Hayney Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/18/2016 3:07 PM Notes:
Brett Brux IPA	Specialty IPA: Belgian IPA	1.75 Gallons	1.065	1.01	7.21	51.62	5.22 °L	1.5K	0
Author: steveanderson81 Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 75 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: 8/12/2016 7:58 PM Notes:
American Scotch Ale	Strong Scotch Ale	5.5 Gallons	1.069	1.014	7.55	30.66	24.6 °L	1.5K	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 1.4 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: 8/17/2016 9:04 PM Notes: 3 pkg us-05
Ragin' Rudolph Clone #1	Clone Beer	50 Litres	1.077	1.02	7.49	45.36	44.64 °L	1.5K	0
Author: Brew by Andre Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 80 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/9/2017 11:44 AM Notes: Sweet Orange Peel, Cinnamon, Cocoa Nibs, Vanilla
NEIPA #06: Simcoe/Centennial (Bart SimCen)	Specialty IPA: New England IPA	5.5 Gallons	1.074	1.018	7.3	64.92	4.61 °L	1.5K	0
Author: bradyt88 Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 75 Mash Thickness: 1.33 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: 12/18/2018 2:25 AM Notes: Brew Day (12/29/2018): pH = 5.4 Fermentation: Start fermentation at 68 degrees and hold for 6 days Raise temp to 70 degrees for 2 days Raise temp to 72 degrees for 2 days Cold crash to 36 degrees for 4 days Gravity Notes: 1.074 Starting OG 1.066 OG after adding yeast starter (1.5L, added starter due to low fermenter volume) 1.020 Jan 02 1.015 Jan 04 1.015 Jan 11 Keg Day Jan 12 Dry hop first set of hops at peak of active fermentation
Fruit Witbier	Witbier	5 Gallons	1.058	1.018	5.34	19.34	4.02 °L	1.5K	0
Author: JB Brew BQ Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 1.3 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: 11/22/2016 1:03 AM Notes: Add zest of 2 oranges 1 lime 1 lemon at 5 minutes along with 1 gram of chamomile and .4 oz of coriander seed
Boston Lager Clone V1	American Lager	20 Litres	1.057	1.015	5.58	28.15	10.14 °L	1.5K	1
Author: hrickard Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 11 ° C Priming Method: co2 Priming Amount: 0.95 bar Creation Date: 12/19/2020 12:18 PM Notes:
Balter XPA Clone	American Pale Ale	23 Litres	1.05	1.011	5.09	25.28	4.79 °L	1.5K	0
Author: Wolf Pack Brewing Boil Size: 33.5 Litres Boil Time: 90 Boil Gravity: 1.034 Efficiency: 75 Mash Thickness: 3 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: 9/27/2019 10:01 PM Notes: Bottled on 3rd December OG 1.051 FG 1.008 Taste is very close to original.
Brett Pale Ale	American Pale Ale	5.5 Gallons	1.053	1.01	5.63	42.16	5.62 °L	1.5K	5
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 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: 9/8/2019 1:30 PM Notes:
Taras Boulba Clone (?)	Belgian Pale Ale	5.5 Gallons	1.051	1.01	5.35	48.4	3.54 °L	1.5K	0
Author: Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 75 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: 4/1/2019 4:44 PM Notes:
Ft Greely Alaskan Amber	American Amber Ale	5.5 Gallons	1.054	1.015	5.1	25.28	14.86 °L	1.5K	1
Author: Redleg Ed Boil Size: 6.8 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 78 Mash Thickness: 1.67 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: Keg Priming Amount: CO2 @ 15psi Creation Date: 12/27/2017 9:40 PM Notes: Inspired by another Alaskan Amber clone from Brewer's Friend, https://www.brewersfriend.com/homebrew/recipe/view/431533/alaskan-amber-clone as well as BYO, https://byo.com/hops/item/582-dusseldorf-altbier-style-profile, but tweaked to more closely match an Altbier and using Imperial Yeast. Will ferment using my STC1000+ Kölsch Profile: PR2 - Kölsch Ale" Pitch: < 72° SP0: 72°F dh0: 12hrs SP1: 62°F dh1: 144hrs SP2: 62°F dh2: 24hrs SP3: 68°F dh3: 48hrs SP4: 70°F dh4: 24hrs SP5: 36°F°F dh5: 252hrs Total Days: 21
Half-wit	Witbier	85 Litres	1.046	1.01	4.67	17.3	2.77 °L	1.5K	0
Author: dr511 Boil Size: 100 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 82 Mash Thickness: 3 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: 10/22/2017 12:36 AM Notes: always get better eff with an overnight cold soak. Did add some Cinamon in with the Coriander, probably 10-12g's. Added Zest and SPice after shutting boil off and did a WP leaving it sit for an hour or so.
Spiced Stout	Sweet Stout	5.5 Gallons	1.06	1.017	5.58	27.83	37.51 °L	1.5K	1
Author: rmcelderry Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/24/2014 2:15 PM Notes: all grain recipe called for 6-row
Awesome Recipe	German Pils	20.8 Litres	1.047	1.008	5.03	34.19	16.51 °L	1.5K	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 65 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/17/2016 6:42 AM Notes:
4x4	Specialty IPA: Black IPA	30 Litres	1.058	1.016	5.52	63.34	32.5 °L	1.5K	0
Author: Betovar Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.07 Efficiency: 83 Mash Thickness: N/A 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: 9/7/2015 5:41 PM Notes:
Red Pils	German Pilsner (Pils)	3.5 Gallons	1.051	1.014	4.86	37.29	6.75 °L	1.5K	0
Author: ErockRPh Boil Size: 4.25 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 80 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: 7/3/2015 4:33 PM Notes: Light Munich is actually Red X Malt. 0 minute addition is a 30 minute hopstand, added once wort hits 170F
Brunhilda Brau - Dusseldorf Alt	Munich Dunkel	5 Gallons	1.053	1.016	4.82	9.75	13.98 °L	1.5K	1
Author: Drewsbrew Boil Size: 1.5 Gallons Boil Time: 90 Boil Gravity: 1.085 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 2.0 Primary Temp: 64 ° F Priming Method: corn sugar Priming Amount: 0.75-0.875 cup Creation Date: 3/2/2015 7:50 PM Notes: Mash in to 150°F with 6 qts of liquor at 165°F. Cover and hold for 1 hour. Sparge with 6 qts liquor at 172°F. Top up kettle with 10.6 qts 165°F liquor. Add extract and bring to a boil. Kettle schedule per above add last Spalt and Irish moss at 75 minutes into boil. Kettle knockout at 90 min. Cool and pitch yeast. Ferment at 60-68°F. Transfer to secondary after 4-8 days. Condition at 35-55°F for 3-6 weeks. Prime with 3/4-7/8 cup corn sugar and bottle condition for 2 months < 60°F.
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