Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Ozarks Summer Lager	American Light Lager	6 Gallons	1.045	1.01	4.6	22.56	2.53 °L	1.5K	0
Author: Ozarks Mountain Brewery Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/23/2016 5:35 PM Notes: this is a very good tasting blond, if you taste it right when kegged and carbed you will have a nice mellow hop flavor, give it a month to condition and the flavors will come together very nicely, this is a winner I turn the power off and start the whirlpool at 5 minutes to go then keep it going until the temp reaches 170 then chill to 60F
SMaSH	American IPA	5.5 Gallons	1.053	1.007	5.95	90.3	3.92 °L	1.5K	1
Author: DanMart Boil Size: 8.51 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 85 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: co2 Priming Amount: 30.09 psi Creation Date: 11/25/2022 9:26 PM Notes:
Basic Spelt Saison By Amos Browne (Please Read Notes For Procedure)	Saison	5.5 Gallons	1.046	1.01	4.76	30.68	3.69 °L	1.5K	0
Author: Milk The Funk Boil Size: 6.6 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 76 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: 12/31/2018 7:40 PM Notes: This recipe makes a dry, bitter, and hoppy saison, and can also serve as a solid template for further variations. See suggestions below. Mash Schedule for BIAB Because of the relatively large proportion of spelt in this recipe, I typically do a cereal mash. The process is quite straight-forward for Brew in a Bag, but may require some modification for other mashing regimes. 1) Crush spelt separately to consistency of grits. Bring to a boil in a large saucepan with a few litres of water (subtract this from the volume of your main batch, or take it directly from the liquor in the main kettle). Keep at a boil, stirring to prevent scorching, until it forms a thick porridge: usually 15-20 minutes. This stage can be done prior to brew day, with the cooled spelt porridge stored in the fridge till required. 2) Heat main mash liquor and dough in with grist and spelt porridge, aiming for an initial temperature of 131F. You may need to break up the spelt porridge with your hands if you stored it before use. Keep at this temperature for around 15-20 minutes. [Optional step: you can also include an earlier rest at around 113F. This may aid with lautering and possibly increase phenolics from any brettanomyces strains.] 3) Raise mash to around 145F. Keep at this temperature for 40-50 minutes. 4) Raise mash to around 154F. Keep at this temperature for 20 minutes. 5) Raise to 168F. Mash out and lauter. Top-up with water to reach your desired pre-boil volume. Proceed with boil. Fermentation: Cool beer to around 65F. Oxygenate, pitch yeast, and allow to freerise. (In the summer, I would keep it in my fermentation chamber set at 70F for 24-26 hours.) Variations: This recipe provides a good template for variation. The spelt gives the beer a full mouth-feel that stands up well to both hops and acidity. As it stands, the recipe makes a fairly bitter, hoppy beer. I find it ages gracefully if you add a small pitch of brettanomyces (e.g. bottle dregs) to secondary or at bottling: as the hops fade, the brettanomyces character will gradually become more prominent. I have varied the grist for this recipe in a number of ways, all with good results. Some suggestions: - replace some of the pilsner with 5-15% Vienna or Munich. - replace some of the pilsner with 15-30% of another base malt, e.g. pale ale malt, Golden Promise, 6-row, etc. - add an adjunct in the kettle or post-boil. I have added both honey and Candi Syrup to this recipe. I thought the former worked particularly well. Try adding an element of acidity to the beer; depending on your palate, you may want to dial back the bitterness slightly if you do this (I do not). - I often blend in 10-25% pale sour with this beer. The fullness from the spelt provides a nice balance to the acidity. Depending on your final gravity, you can do this in secondary or at bottling. - Add flavour at bottling, e.g. I have made a tea from hibiscus leaves and added it at bottling, which provided a nice tartness along with brilliant colour. For more Spelt Saison ideas from Amos check out his blog at: http://www.browneandbitter.com/2015/12/spelt-saisons.html
Mango Lassi Hazy PA	American Pale Ale	5 Litres	1.055	1.012	5.66	22	5.06 °L	1.5K	2
Author: oipivo Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/13/2018 2:22 PM Notes:
Aasbakkane MØRK Tørrstaut	Dry Stout	50 Litres	1.051	1.012	5.2	33.86	31.69 °L	1.5K	2
Author: Aasbakkane Garasjebryggeri Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 68 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 1/20/2018 8:15 PM Notes: Brukar pale malt, roasted barley og sjokolade frå Bøhmer. Norsk malt. Using norwegian malts!
Simple Wheat Beer	Weissbier	1 Gallons	1.05	1.013	4.96	12.43	3.59 °L	1.5K	0
Author: Timothy Stepanski Boil Size: 1.25 Gallons Boil Time: 45 Boil Gravity: 1.04 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 2.0 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/3/2017 5:41 PM Notes:
Bottomcutter Clone	American IPA	11 Gallons	1.084	1.018	8.67	97.53	8.11 °L	1.5K	0
Author: BigD'sBrewcave Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.066 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: 7/1/2017 2:28 PM Notes:
Royal Ale	Belgian Pale Ale	24 Litres	1.057	1.011	6.02	24.9	11.18 °L	1.5K	0
Author: Stefan_kv Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 3 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: 5/7/2017 7:16 PM Notes:
Central Coast Red	American Amber Ale	11 Gallons	1.062	1.015	6.26	67.13	18.75 °L	1.5K	0
Author: crito Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: 3.5oz Creation Date: 3/25/2013 5:44 AM Notes: Preboil Gravity should be 1.057
Killin' Me Smores	American Stout	5.5 Gallons	1.068	1.017	6.64	60.05	39.86 °L	1.5K	1
Author: CurlyMutt Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 64 ° F Priming Method: Force Carbonation Priming Amount: 12 psi Creation Date: 11/2/2015 4:01 PM Notes: 11lb Gambrinus ESB Pale Malt (CAN) 1.25lb American Roasted Barley .5lb Weyermann Smoked Malt (GER) .5lb German Munich Light (<6 Lovibond) (GER) .5lb Gilbertson & Page Flaked Oats (CAN) .5lb Flaked Barley .25lb Gambrinus Honey Malt (CAN) .5lb Carafa Special Type 3 (GER)
Black Watch Cascadian Dark Ale	Specialty Beer	1 Gallons	1.072	1.014	8.1	69	38.09 °L	1.5K	2
Author: MajikPiG Boil Size: 1.25 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2015 8:57 PM Notes:
New Era Black IPA	American IPA	5.5 Gallons	1.07	1.02	6.59	69.63	36.1 °L	1.5K	0
Author: Aley Ale Boil Size: 7 Gallons Boil Time: 75 Boil Gravity: 1.055 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: 10/24/2014 9:06 PM Notes: This recipe used cascade hops that were grown at a local garden in New Era Park, Sacramento.
Spring Ipa	American IPA	5.5 Gallons	1.06	1.017	5.71	60.01	8 °L	1.5K	2
Author: jonathan van ryzin Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.25 Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/8/2014 11:30 PM Notes:
Cat's Paw Porter	Robust Porter	5 Gallons	1.061	1.015	6.02	40.76	30.63 °L	1.5K	1
Author: Jrusso Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.102 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/4/2013 8:37 PM Notes: 1.5 Oz of oak chips soaked in bourbon for one week added to secondary at day 21; leave in secondary for 2 weeks then bottle.
BYO's Blanche Oreiller	Witbier	5.5 Gallons	1.051	1.013	4.94	15.49	4.11 °L	1.5K	1
Author: bensmithson Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 65 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: 3/8/2016 9:27 PM Notes:
Best ESB	Best Bitter	6 Gallons	1.045	1.012	4.4	38.22	10.32 °L	1.5K	0
Author: mpmccann Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: Force Carb Priming Amount: N/A Creation Date: 1/27/2017 5:14 PM Notes: Add whirlpool hops at flame-out for 20 min. as wort is cooling down. Remove hops from kettle and continue to cool to pitching temp.
Boy's Irish Stout	American Stout	1 Gallons	1.042	1.01	4.14	33.5	50 °L	1.5K	0
Author: Husker71 Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/10/2015 1:02 PM Notes:
Vagabond Gingered Ale	Experimental Beer	1 Gallons	1.057	1.016	5.34	50.6	31.11 °L	1.5K	0
Author: Eldritch Brewer Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/13/2015 9:26 PM Notes: The honey is not in Charlie's original recipe, but it sounds like a nice addition to me. The original recipe also calls for American ale yeast, but all that I have is English ale yeast.
#0011 Call Me! Blonde Ale Jamil	Blonde Ale	5.5 Gallons	1.052	1.014	5.07	30.31	4.76 °L	1.5K	1
Author: SirMontalbon Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 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: 5/3/2015 4:52 PM Notes: May 3, 2015 Mashed got a little hot, like up to 165 for the last 30min or so. Was at 154 by the end of the mash hour.
SMaSH MO + Chinook	American Pale Ale	10 Gallons	1.046	1.008	4.98	38.56	5.1 °L	1.5K	1
Author: Dathamir Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/30/2017 2:59 PM Notes:
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