Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Left Hangin	American Pale Ale	20.8 Litres	1.055	1.01	5.87	61.58	7.35 °L	350	0
Author: ant@craftybeerclub.com Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 72 Mash Thickness: 2.5 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: 11/9/2020 1:40 PM Notes:
Multigrain Saison	Saison	4.75 Gallons	1.049	1.005	5.88	28.98	3.32 °L	350	0
Author: FatsSchindee Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 84 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 15.88 psi Creation Date: 8/21/2023 10:40 PM Notes: All about malt complexity on this one - Barley, wheat, rye, oats, and spelt. I'm using two different pilsner malts, mainly to use up the last of my Irek's (one is just fine). The spelt I’m using is flour (but not in database, so I listed it as flaked). If you don’t BIAB, I wouldn’t use flour, but go for flaked or unmalted instead. Hochkurz type mash to increase ferment ability and dry finish, but wheat, rye, and spelt will help keep good mouthfeel and foam. Can also use Imperial B56 Rustic if can't find Wyeast 3726 Farmhouse - both supposedly the Blaugies strain. If can't find either, use a Dupont equivalent strain, or mix of Belgian and French saison yeasts. This is a partial boil batch for me (normally do smaller batch full boil, but I'm going to ferment more and then split this one into two smaller batches), but obviously do a full volume boil if you can. Starting with 3 gal mash in 5 gal pot, then sparge grain bag in 1.5 gal water. Should lose about 0.5 gal to grain absorption, so have 4 gal preboil. My boil-off is about 0.6 gal/hr, and should lose about 0.15 gal to hops absorption after whirlpool, so final volume into fermentor will be about 3.25 gal. Chill and top up with 1.5 gal RO water to get 4.75 total gal (I'm using 7 gal carboy, as want more headspace than a 5 gal carboy will give for an active yeast like saison - but if that's all you have then use a blow-off tube). Cover carboy mouth with sanitized foil for first few days, start off fermentation cool, then replace with airlock as activity starts to die down and let temp ramp up into the 70s or 80s... Usually lose about a quart to trub, post-fermentation, so should end up with about 4.5 gal. Keg 2.5 gal, then rack 2 gal into 3 gal carboy and add some Brett. After a few months, dry hop with hops of your choice (1-2 oz), then bottle condition.
Cream Ale Base	Cream Ale	11 Gallons	1.055	1.01	5.94	17.55	3.81 °L	350	0
Author: P2Brewing Boil Size: 12.54 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 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: 7/21/2022 4:55 PM Notes:
Quest For The Perfect IPA #2	No Profile Selected	5.5 Gallons	1.059	1.014	5.94	55.95	10.23 °L	350	0
Author: pbahls Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.108 Efficiency: 70 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: 1/21/2022 7:07 PM Notes:
Munich Dunkel	Munich Dunkel	40 Litres	1.061	1.016	5.92	19.51	19.66 °L	350	0
Author: norriseio Boil Size: 45 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 84 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/10/2021 9:58 AM Notes:
New NEIPA June Nipple Berries	No Profile Selected	3.7 Gallons	1.06	1.015	5.89	6.42	5.88 °L	350	0
Author: ChickenDontFloat Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.063 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: 6/8/2021 1:36 AM Notes:
Black Forest Pale Belgian Pale Ale Recipe	Belgian Pale Ale	5.5 Gallons	1.061	1.016	5.9	0	11.25 °L	350	0
Author: Bavg220790 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 50 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: 4/23/2021 6:53 PM Notes:
Pale Ale Verjon	American Pale Ale	100 Litres	1.06	1.015	5.95	41.11	8.75 °L	350	0
Author: Boil Size: 30 Litres Boil Time: 70 Boil Gravity: 1.202 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/6/2021 2:04 AM Notes:
08/02/2021 FCVILLA GORDO	American Pale Ale	100 Litres	1.053	1.007	5.93	65.21	4.24 °L	350	1
Author: CLANDESTINA Boil Size: 110 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 16 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 1/24/2021 4:59 PM Notes: Light, crisp summer style pale ale - distinctly NZ hop profile, light and tropical - limited malt focus. Cool ferment Nottingham for floculation Se reutilizó levadura de ver
Amber IPA PBS	American Amber Ale	5.5 Gallons	1.056	1.011	5.91	46.85	16.39 °L	350	0
Author: kiziaiaid Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 60 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: 12/23/2020 2:37 PM Notes:
Wheat Beer	No Profile Selected	25 Litres	1.053	1.009	5.82	13.23	4.89 °L	350	0
Author: Manak Boil Size: 36 Litres Boil Time: 70 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/22/2018 12:59 PM Notes:
Spruce IPA	No Profile Selected	5.5 Gallons	1.057	1.012	5.94	156.32	5.15 °L	350	0
Author: Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/30/2020 3:36 PM Notes:
AWnC	American Amber Ale	10 Litres	1.056	1.011	5.93	33.66	15.66 °L	350	0
Author: Boil Size: 15 Litres Boil Time: 40 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/19/2019 11:09 PM Notes:
Vienna Lager	Vienna Lager	5 Gallons	1.059	1.013	5.95	19.04	9 °L	350	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/19/2019 11:36 AM Notes:
Chocolate Ruby	Strong Bitter	20.8 Litres	1.058	1.013	5.84	38.92	23.35 °L	350	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 65 Mash Thickness: 2.4 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: 5/27/2019 6:22 PM Notes:
Brut IPA	American IPA	11 Gallons	1.049	1.005	5.87	70.41	2.73 °L	350	0
Author: Max Spang Boil Size: 15 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/9/2019 5:45 PM Notes:
Mosaic Taiheke	American Pale Ale	85 Gallons	1.056	1.012	5.96	31.02	3.92 °L	350	0
Author: J and K Boil Size: 93 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 80 Mash Thickness: 1.25 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: 2/7/2019 3:30 AM Notes:
Basic Spelt Saison By Amos Browne (Please Read Notes For Procedure)	Saison	5.5 Gallons	1.057	1.012	5.87	28.32	3.69 °L	350	0
Author: DanABA Boil Size: 6.6 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 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: 12/18/2018 9:13 PM Notes: Words from Amos: Here are my notes for the spelt recipe. The hop-schedule should be 20 IBUs at 60 minutes, 6 IBUs at 20 minutes, 2 IBUs at 2 minutes, all EKG. Suggested yeast strain: 3726, or (a blend of) your favourite strain(s) that will dry the beer out. Works well with brettanomyces, particularly brettanomyces clausenii, added to secondary or at bottling. 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
Secret SMOATSH	American IPA	25 Litres	1.058	1.013	5.88	71.25	5.63 °L	350	0
Author: oracleoftruth Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: Sucrose Priming Amount: 120g Creation Date: 11/30/2018 2:07 PM Notes:
Chocolate Oatmeal Stout	Oatmeal Stout	5.5 Gallons	1.056	1.011	5.91	46.05	18.86 °L	350	0
Author: Boil Size: 8 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/1/2018 8:48 PM Notes:
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