Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Canned AG Starter	Cream Ale	0.6 Gallons	1.039	1.01	3.82	0	2.95 °L	1.4K	0
Author: BenMyton Boil Size: 0.6 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 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: 3/30/2016 5:17 PM Notes: 18# into 5 Gallon Batch - Pressure Can 20 Quarts of ~1.080 Wort - Dilute to 2L at a target 1.037og 4/1/16 - First Brew Day 7.5g Strike - Hit temp pretty close. Lots of sticking in the mash, and had to play with the PID to handle the thickness. No yeast nutrient in the boil (forgot), lots of trub in the jars. Canned up and the trub seemed to clump up and drop down a bit, will have to test the first can to see how it does on target OG at 2L
Lutra Kolsch	Kölsch	5.5 Gallons	1.049	1.009	5.31	36.61	3.65 °L	1.4K	0
Author: stickybrad@gmail.com Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: 1.034 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 85 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 10/29/2021 11:20 PM Notes:
Stugläsk 9/8	Saison	19 Litres	1.06	1.007	6.94	37.04	7.28 °L	1.4K	0
Author: Brafaren Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 12/1/2020 4:28 PM Notes: Ferment 10 days @ 20C Coldcrash @1C and fine with gelatin Kegg and Wait 2 weeks.
Coniston Bluebird Tribute	Ordinary Bitter	21 Litres	1.038	1.009	3.83	38.31	8.67 °L	1.4K	1
Author: Rob M Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: N/A 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: 10/31/2020 11:58 AM Notes:
Boddington's Clone (Nitro)	No Profile Selected	5.5 Gallons	1.046	1.012	4.57	13.9	5.9 °L	1.4K	2
Author: mecca131 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.085 Efficiency: 70 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: 8/30/2020 4:22 PM Notes:
Simple Pale Ale	American Pale Ale	5 Gallons	1.046	1.01	4.77	42.94	9.09 °L	1.4K	1
Author: Hopocausto Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: dextrose Priming Amount: 4.9 oz Creation Date: 11/4/2018 9:27 PM Notes:
BIAB No Chill NEIPA Craftbrewer Mitch	Specialty IPA: White IPA	23 Litres	1.063	1.016	6.21	68.58	5.63 °L	1.4K	0
Author: wine52 Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 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: 6/30/2018 2:38 AM Notes: First hops go straight in cube post boil. IBU is low. remember to halve for 10l cube/fermenter. recipe has German Pale Ale, actual batch was BB Ale 5.9EBC
Hefe-Weizen Paulaner Clone	Weizen/Weissbier	23 Litres	1.05	1.011	5.03	12.66	5.18 °L	1.4K	3
Author: Mantas Boil Size: 27 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 60 Mash Thickness: 3 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: 10/31/2017 10:37 PM Notes:
Apricot Lambic	Lambic	11 Gallons	1.073	1.021	6.87	11.65	6.05 °L	1.4K	0
Author: hines57 Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: 1.062 Efficiency: 80 Mash Thickness: N/A 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: 2/20/2017 4:50 PM Notes: True IBU is 5-7 target. Use split Main and Cereal mashes. 1. Main Barley mash at 123F for 45 min. 2. Cereal mash + 1 lb crushed barley from main mash grain (note wheat is Raw crushed wheat) = 123F for 15 min (then save 1 Qt Turbid water for end of boil) Add more Mash water if needed to thin out , 155 for 15min, then near boiling to be added to main mash. Target = 155F for 45 min. Add Maltodextrin, Sugar, Turbid liquid and Yeast Neut at end of the boil. Primary Ferm in Carboy until slows then transfer to 10 gallon Rum Barrel. After ferm slows remove and bottle enough Lambic to replace volume of 5 lbs dried Apricots. Barrel for 1-2 years. Top off barrel with bottled lambic as needed. Note Brett will take down to 1.010 so ABV might be over 7%
Ruby Weisse	Berliner Weisse	6 Gallons	1.038	1.006	4.15	0	2.73 °L	1.4K	0
Author: Boil Size: 7.5 Gallons Boil Time: 15 Boil Gravity: 1.03 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/15/2016 4:48 PM Notes: Mash as normal. Bring it to a boil, add yeast nutrient and irish moss. Do not add hops. Hops will prevent your beer from souring. Boil for 10 minutes to add the nutrients/moss and to kill any nasties. Cool wort to 100 degrees Fahrenheit. Transfer warm wort to carboy. Follow sanitation procedures very carefully...you don't want nasties in your sour wort. Add roughly 1 tbsp of 88% lactic acid solution to pre-acidiy wort to a PH between 4.0 and 4.4. After adding Lactic Acid, add 1 Lemon Ginger (taste doesn't matter but this is the most appropriate for a gose) Goodbelly Super Shot (available at Sprouts and some specialty grocers and health stores). http://goodbelly.com/super-shot/ This has 50 billion units of Lactobacillus Plantarum. Seal the fermenter up with an airlock (waterless is best if you have it since the dropping temp can cause it to suck the liquid back into the fermenter). Use alcohol in a normal 3 piece airlock. If you have a temp controller and heating pad, tape the probe to the carboy, bubble wrap over top of it to insulate it, and then tape the heat wrap onto the fermenter (making sure not to go over top of the probe/wrap). set your temp controller to 85 or 90 degrees and let it sit for a day and a half to two days. If you do not have a heat wrap/temp controller let it sit in the warmest part of your house and it will free fall to room temp...let it sit for 2 days. After the two days you will want to rehydrate 2 packets of US-05 and pitch them, aerating or shaking is fine. Let ferment at 64 degrees for 2 days and begin to bump up temp by 1 degree each day until you get to 70 degrees or so. Make sure fermentation is finished then let sit on yeast for a couple days to clean up. Typically about 2-3 weeks for fermentation/rest before bottling.
OatStraw Stout	American Stout	5.5 Gallons	1.056	1.015	5.39	40.96	40 °L	1.4K	1
Author: OatStraw Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 63 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: 2/14/2012 4:02 PM Notes: http://www.brew365.com/technique_making_a_yeast_starter.php
Black IPA	American IPA	5.25 Gallons	1.067	1.013	7.01	83.96	39.75 °L	1.4K	0
Author: BrewHop Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.101 Efficiency: 25 Mash Thickness: 1.2 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: 10/22/2015 2:11 AM Notes: If you don't have whirfloc use irish moss. Carb to 2.5 volumes of C02. Add sugar in the last 10min of the boil. For the thing marked "whirpool addition" just cut the flame after you have boiled for 60min, throw the hops in, and let it sit for 15min. It's basically steeping it. If you aren't going to make a starter use 2 vials of yeast.
Euro Pils	German Pilsner (Pils)	5.5 Gallons	1.05	1.012	5.05	30.64	4.12 °L	1.4K	1
Author: Butter14 Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 63 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 52 ° F Priming Method: Co2 Priming Amount: N/A Creation Date: 9/13/2015 5:05 PM Notes: Pitch yeast and let ferment at 52 for 2 weeks than bring to cellar temp for Diacytel rest for 3 days. Then rack to secondary and let sit for 2 weeks @ 40F for lagering and rack to keg. Let sit for another 2 weeks in the keg.
Caribou Slobber	American Brown Ale	5.5 Gallons	1.027	1.008	2.44	46.73	18.58 °L	1.4K	1
Author: Brew Lab Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.02 Efficiency: 35 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: 9/2/2015 7:04 PM Notes:
Dark Lord Ale	Old Ale	5 Gallons	1.072	1.018	7.05	45.14	26.18 °L	1.4K	0
Author: Ranch Dog Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/2/2015 2:38 PM Notes:
Flopside Red IPA	American IPA	5.5 Gallons	1.068	1.019	6.42	61.55	14.15 °L	1.4K	0
Author: Aley Ale Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 74 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: 9/9/2014 4:38 AM Notes: This batch to be brewed by Brew In A Bag (BIAB) method. After flameout allow ~20 minutes for a hop stand while stirring the kettle for whirlpool. After a few BIAB brews I learned that the method causes low fermentability issues due to the thin mash. Since this brew I have added a oxygenation system to my brew gear to ensure quick, strong, fermentation. I also dialed in the temperature controller on my fermentation chamber. This brew turned out good, very bitter in a good way, but would improve by using the traditional mash and sparge method and by reducing the amount of dry hops to help with clarity.
Rust Bucket	American Brown Ale	6 Gallons	1.052	1.015	4.75	27.29	21.66 °L	1.4K	0
Author: bcwaldon Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 65 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: 8/9/2014 7:59 PM Notes:
The Boss	English IPA	22 Litres	1.054	1.015	5.14	43.73	5.73 °L	1.4K	1
Author: comebackoneyear Boil Size: 24.5 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 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: 3/19/2014 4:02 PM Notes:
White Bulldog Stout	American Stout	5.5 Gallons	1.087	1.022	8.4	48.01	12.85 °L	1.4K	0
Author: Bulldog Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.056 Efficiency: 75 Mash Thickness: N/A 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: 1/4/2014 11:50 PM Notes:
The Great And Powerful IPA	Imperial IPA	13 Gallons	1.082	1.02	8.12	103.36	6.73 °L	1.4K	3
Author: bpmark Boil Size: 16 Gallons Boil Time: 90 Boil Gravity: 1.066 Efficiency: 80 Mash Thickness: 1.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/18/2012 9:13 PM Notes:
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