Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
NixonBrew - Yuengling Lager Clone	Vienna Lager	5 Gallons	1.052	1.01	5.54	15.37	12.65 °L	10.3K	8
Author: NixonBrew Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: Corn sugar Priming Amount: 4 oz Creation Date: 2/6/2014 6:08 AM Notes: Made this before. Can't achieve lager temps so I use US-05 and ferment around 62-64 f then raise up to about 70 after 10 days, then put in my fridge and bring down to about 42 F for 2 days. Bottle, and let sit for a month before drinking. I used clarity ferm, and this stuff came out clear as can be. If you want less hop presence then omit the 10 min cascade addition. The 1 oz of blackprinz is to add color, but no real harsh flavor. Can't get yuengling in California... So this is the next best thing. Added blackprinz and vienna malt to try to get the color and flavor of Yuengling Lager. . Awesome lawnmower beer. Wish I could make 10 gallon batches of this at a time
Mango Lassi Milkshake IPA	Double IPA	6 Gallons	1.088	1.03	7.67	62.54	10.49 °L	10.3K	6
Author: umakemyheadhurt Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/15/2017 4:56 PM Notes: 1. Be sure to crush the oat malt well as it tends to crush differently than the barley. 2. Add wheat flour to the mash. If not doing BIAB add rice hulls. (Some say add the flour to the boil, but my experience is that it doesn't dissolve and just creates dough ball lumps.) 3. Do a high temp mash. You may need to mash for 90 minutes. 4. Use around a 1:2 sulfate to chloride water profile. 5. Add green apple puree with 20 minutes left in the boil. This adds pectin to create haze and body. 6. Add the lactose sugar with 10 minutes left in the boil. 7. Add whirlpool hops slowly over a 45 minute period starting at flameout, keeping the whirlpool moving the whole time. 8. Add half of dry hops in 2-3 days, when the krausen is still high. 9. 4-6 days later, when fermentation is mostly done, rack into a secondary and add vanilla bean, mango pulp, and ground green cardamom. (Can skip secondary and add it right to the primary if you have enough head room.) 10. Allow to condition on the fruit alone for 4-6 days, then add the rest of the dry hops. 11. Cold crash and package 4-8 days later. Target starting fermenter volume is 6+ gallons to end up with 5 gallons after all the loss to dry hopping and fruit. Use at least a 6.5 gallon fermenter. Add a few drops of Fermcap-S to prevent blowoff.
New Belgian Cherry Ale	Specialty Fruit Beer	23 Litres	1.066	1.016	6.64	39.01	7.56 °L	10.3K	2
Author: RoyAle Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 24 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/3/2016 10:59 PM Notes:
Mama's Apple Pie Oatmeal Stout	Oatmeal Stout	6 Gallons	1.076	1.028	6.3	13.18	40 °L	10.2K	2
Author: dpatrickv Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 70 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: 10/26/2012 2:02 PM Notes:
Porter (Wedding)	American Porter	5.5 Gallons	1.056	1.014	5.53	29.47	37.72 °L	10.2K	2
Author: eschmehl Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.103 Efficiency: 40 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 12/19/2014 7:58 PM Notes:
Neck Oil Clone	American Pale Ale	21 Litres	1.045	1.009	4.71	35.54	7.88 °L	10.2K	7
Author: michaelhump Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 75 Mash Thickness: 2.2 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: 10/8/2016 7:58 AM Notes:
Blackberry Wheat	Specialty Beer	6 Gallons	1.053	1.013	5.24	11.01	5.16 °L	10.2K	0
Author: MVarker Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2012 6:37 AM Notes: The crushed carapils were steeped for 30 min. at 155 degrees. Sparge the grain with 1 quart of 170 degree water. Add water to bring volume in boil kettle to 3 gallons. Add malt extract and bring to a boil. Add bittering hops and boil for 60 min. At 30 min. add irish moss. Add finishing hops at last 2 min. of boil. This wort was put into primary for 1 week and then cold crashed for 5 days. It was then racked to a secondary fermenter and 4.5 lbs of frozen blackberries were added. By freezing the berries before adding, more juice will be released into the beer. When the berries are frozen and the water volume in the fruit expands it breaks the skins. When they thaw more juice is released into the beer. You will want to cold crash your wort or use another method to floculate the yeast. Otherwise the fruit will ferment as well and create a winey taste. The beer will need to remain in secondary for around a week to get a good flavor. I left mine in for 7 days, but you can decide when there is enough blackberry flavor for your liking. Transfer to a clean fermenter and transfer to your keg. This beer is meant to be kegged because there is no longer enough active yeast to bottle condition. Enjoy!!
Captain Hooked On Bitters: Redhook ESB Clone	Extra Special/Strong Bitter (ESB)	11 Gallons	1.05	1.013	4.86	21.51	14.37 °L	10.2K	2
Author: possum Boil Size: 13.12 Gallons Boil Time: 75 Boil Gravity: N/A Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/1/2013 7:08 PM Notes: Yeast sub: Fermentis US-04 Toast 2# base malt at 350 for 12-15 mins. Hop replacements: Challenger, Fuggles, Hallertauer Total IBU seems low, BierMuncher calls for 25.6. For a 5.5 gallon batch, cut all quantities in half.
Nothing Fancy Milk Chocolate Stout	Sweet Stout	11 Gallons	1.06	1.022	4.99	20.14	39.5 °L	10.2K	5
Author: Old Goat Brewing Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: 4 OZ Creation Date: 3/30/2012 6:57 PM Notes: MASH INFO: Single infusion/Batch Sparge/Full Body Mash in with 14.38 quarts of water at 174. Should equalize to 156 degrees. Mash at 156 for 60 minutes. Batch Sparge twice with 2.5 gallons of water at 175 degrees. Boil for 60 minutes using the hop schedule listed in the ingredients section. Add Nibs to primary after fermentation has ended, do not rack beer to a secondary. Just add the nibs to the primary fermentor. 2-3 days before adding them, soak the nibs in just enough Vodka to cover the nibs. Then dump them in, vodka and all, let sit on the nibs for 7-10 days max, 3 to 4 days seems about right. ADD LACTOSE WITH 10 min LEFT IN BOIL show less
Young´s Special London Ale #1	Strong Bitter	12 Litres	1.064	1.015	6.35	33.53	11.8 °L	10.2K	0
Author: fvbrewery Boil Size: 18 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 65 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 21 ° C Priming Method: Corn Sugar Priming Amount: 0.75 cup Creation Date: 12/9/2015 12:18 PM Notes: Step by Step Mash grains at 153 °F (67 °C) in 16.5 quarts (15.5 L) of water. Mash for 60 minutes. Collect 6.5 gallons (25 L) of wort. Boil wort for 90 minutes, adding hops at the times indicated in ingredients list. Ferment at 69 °F (21 °C). Separate 1L of Wort, freeze it and, before bottling, reboil it, caramelizing and add it back into the beer.
Hoppy Lager	International Pale Lager	5.75 Gallons	1.05	1.014	4.82	40.62	3.85 °L	10.2K	0
Author: jakesnake2384 Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/17/2017 4:51 PM Notes:
Abraxas Clone	Imperial Stout	5.5 Gallons	1.13	1.039	14.11	79.17	50 °L	10.2K	0
Author: Isomerization Boil Size: 8.5 Gallons Boil Time: 120 Boil Gravity: 1.07 Efficiency: 65 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/8/2017 7:19 PM Notes: 12 ml hop shot added at 120 min Cinnamon stick, vanilla bean, cacao nibs and ancho chiles (dried and deseeded) are used to make a tincture in vodka (just enough to cover each adjunct) during end of primary fermentation. Add tincture when racking to keg.
Oatmeal Raisin Cookie Stout	Foreign Extra Stout	5 Gallons	1.089	1.025	8.33	47.42	40 °L	10.2K	4
Author: brewdaddy Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 75 Mash Thickness: 1.45 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: 12/1/2013 1:59 AM Notes: 60 minute boil 8 oz Cocoa Powder at last 10 minutes. **Toast 6-8 oz of oats during mash**** ***Step mash grains at 121F for 20 minutes then raise to 130F for 15 minutes. Raise temp to 152F for 45 minutes. Molasses 60 minute boil 7-10 primary Soak raisins and cinnamon in whisky (makers mark or similar) for 48 hours prior to adding to secondary. **Rack onto Raisins and Cinnamon.
Fuller's London Porter Clone	English Porter	23 Litres	1.053	1.012	5.31	33.52	30.55 °L	10.2K	0
Author: stronk Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 3.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 15 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/6/2018 3:24 AM Notes: Colour is lower than recipe stipulation of 100 EBC. Suggest you use darker crystal. Percentages of brown and chocolate malt both elevated compared to original recipe. Original was 76% pale, 12% brown, 10% crystal, 2% choc. IBU target of original was 33. ABV 5.2%
Kettle Sour Farmhouse W/ Tart Cherries	Mixed-Fermentation Sour Beer	5 Gallons	1.058	1.007	6.72	25.1	3.76 °L	10.2K	1
Author: bradyt88 Boil Size: 5.5 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 10/28/2019 2:27 PM Notes: 10/30/19 1L Yeast Starter with fermcap 11/01/19 Kettle Sour (using an Anvil Foundry) -Mash as noted -Collect wort and pasteurize above 170 for 20 minutes -Chill to 100F -Adjust mash pH to 4.2 with lactic acid -Add 2g of Lallemand Wildbrew Sour Pitch. Store the rest in vacuum sealed bag and store in freezer. -Did not purge headspace with CO2 or cover with Saran Wrap -Close lid. Did not cover seams of lid with saran wrap -Hold temp above 95F until a pH of 3.4 is reached -Reached a pH of 3.5 in 17.5 hours. Brought wort to a boil and proceeded as normal 11/02/19 Brew Day OG: 1.058 pH into fermenter: 3.5 11/08/19 Gravity: 1.009 pH: 3.5 11/11/19 Final Gravity: 1.007 11/17/19: Cold Crashed to 36F 11/22/19: Fine with gelatin 11/28/19: Transfer to keg and add juice 12/01/19: Bottle FG w/ juice: 1.012, ABV 6%
Mexican Calif Cerveza Lager - Pacifico	Light American Lager	5 Gallons	1.05	1.013	4.85	25.96	2.93 °L	10.1K	3
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/24/2016 8:57 PM Notes: Add grains in bag and steep until water gets to boil Remove grains Add LME Back to boil for 60 minutes Add 1st hops Add 2nd hops. Cool wort to about 55 degrees. Strain if needed when pouring to fermenter. Add more distilled water up to the 5 gal mark. Add yeast. Leave to ferment 50-55 degrees in dark area,3-4 weeks Can add 1lb of rice extract to increase alcohol, haven't tried it yet. ********************************* I was told from taste testers this one tastes like Pacifico.
Sierra Navada Kellerweis Clone	Weizen/Weissbier	5 Gallons	1.049	1.012	4.82	14.7	4.98 °L	10.1K	1
Author: Koi Dog Brewing Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 76 ° F Priming Method: Table Sugar Priming Amount: 7oz or 14 Tbsp for 3.5 CO2 Creation Date: 6/20/2013 1:17 PM Notes: This is what I came up with while researching Sierra Nevada Kellerweis, a favorite for the wife and me. I have not yet produced it but the numbers add up almost right on par with SN's Kellerweis. The Brewery gives it's stats as... 4.8 ABV 15 IBU's Using Perle or Sterling Hops.(I found with flavor profile and location of the brewery, it is perhaps the Perle U.S. hops) Malt mentioned is a combination of Two-Row Pale, Wheat and Munich malt's. If someone gets to it before I have a chance let me know how it turns out. I hope to make it in the next couple of weeks.
Lagunitas Little Sumpin' Sumpin' Clone	American IPA	5.25 Gallons	1.069	1.022	6.21	50.47	5.97 °L	10.1K	1
Author: jp_homebrew Boil Size: 8.05 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/30/2015 10:51 PM Notes:
Dark Days Porter	Robust Porter	29 Litres	1.061	1.014	6.17	29.71	40 °L	10.1K	2
Author: Dead Rabbit Brewing Co Boil Size: 35 Litres Boil Time: 75 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/2/2013 11:06 PM Notes:
Coffee Blonde Ale	Blonde Ale	5.5 Gallons	1.055	1.016	5.12	21.2	6 °L	10.1K	1
Author: Porter's Pub Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 10/1/2017 9:09 PM Notes: Mash pH was too low at 5.03 I used 6 teaspoons of Bali Blue Moon coffee from Island Roasters, a local coffee shop in New Smryna Beach, FL. It's roasted at Light Vienna, which I believe is somewhere on the medium roast spectrum. I had it coarse ground and added it directly to a fine mesh bag, added a sanitized spoon for weight, and added it directly to the keg while I cold crashed and carbonated. It was in the keg for 48 hours at 15psi before removal. I think the keg pressure helped extract the coffee flavor. I used unflavored dental floss tied to the string of the bag so that I could retrieve the bag when I was ready. After talking with other brewers about this beer I think I may have had a little luck on my side in using ground coffee instead of cold brew coffee. Next time I'll probably get a good quality fresh cold brew from somewhere nearby and add it to the keg to taste. Just my 2 cents.
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