Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Brexit	Old Ale	5 Gallons	1.091	1.017	9.72	22.7	36.01 °L	1.2K	1
Author: 3W Brewing Boil Size: 8 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: 4/7/2019 1:22 PM Notes: Part British, part European. Good mix of different ingredients. Maple syrup added in last 10 minutes of boil. Smells really good. Add Crown Royal soaked oak chips after Fermentation for 1 week.
Calypso Braggot 2.5gal	Braggot	2.5 Gallons	1.095	1.02	9.94	32.49	25.62 °L	1.2K	4
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.079 Efficiency: 70 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: 2/10/2016 11:59 PM Notes:
Iznistrav	Belgian Tripel	16 Litres	1.096	1.012	11.01	23.21	7.73 °L	1.2K	1
Author: w@lter Boil Size: 15 Litres Boil Time: 90 Boil Gravity: 1.076 Efficiency: 75 Mash Thickness: 3.5 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: 6/9/2016 6:51 AM Notes:
Son Of A Peach	Saison	40 Litres	1.043	1.005	4.97	24.59	4.76 °L	1.2K	1
Author: Mazsi Boil Size: 46 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 66 Mash Thickness: 3.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: sucrose Priming Amount: 190.8 g Creation Date: 2/4/2020 6:50 PM Notes: Kettle sour: -pre acidify: 4,8-ig legalább tejsavval vagy citromsavval -kettle sour: Wildbrew sour pitch 30-40 fok között 24 órát -elkezdeni melegíteni, de ameddig melegszik a búzapelyhet beleáztatni komlóforraló zsákban Gyümölcs, palackozás előtt 2 héttel: 5,5 kg őszibarack kimagozva meghámozva és leturmixolva, egy éjszakára Campden tablettázva. Végső alkoholfok barackkal ~5,5%
Dr. Z And His ESB	Extra Special/Strong Bitter (ESB)	5 Gallons	1.051	1.014	4.8	40.71	16.41 °L	1.2K	2
Author: Old Goat Brewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2013 3:31 AM Notes: only had 1.75 oz of 1210 used .25 whole leaf amarillo to fill the gap
Fast Sour By Pete Mortensen	Berliner Weisse	5 Gallons	1.034	1.01	3.14	0	2.06 °L	1.2K	0
Author: Milk The Funk Boil Size: 6.1 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/31/2018 8:10 PM Notes: Optional: Choice of Herb such as: Lemon Verbena, Rosemary, and Lemongrass, added at 15 minutes left in boil. :Please read instructions: DIRECTIONS 1. In a medium saucepan, bring 1 liter of water to boil over high heat to make starter wort, or unfermented beer. Remove from heat and stir in 2 cups dry malt extract until completely dissolved. Bring back to a boil for 10 minutes, then cool to 120°F by covering pan with lid and running cool tap water over it. Once cooled, scoop 2 tablespoons Greek yogurt into a sanitized 64-ounce mason jar or glass jug, then pour in cooled wort on top. Cover the top of the vessel loosely with foil, then insulate with a blanket or neoprene sleeve. Hold as close to 110° as possible for 60 to 72 hours. Heat 1.5 gallons water in a stockpot to about 160°F, then add all grain, stirring to avoid clumps. Cover pan with lid, remove from heat, and hold at temperature for 1 hour by wrapping pot in a thick towel. This is your "mash tun." Meanwhile, in a separate kettle, heat another 1.5 gallons of water to 170°. This is your “hot liquor tank,” which provides a reservoir of hot water to rinse the grains with in a later state. When hot liquor tank comes to temperature, bring mash tun to 175° over medium heat, then turn off heat. Place a large fine mesh strainer (12” in diameter has just enough capacity for 5 pounds of grain) over the top of a third 5-gallon brewing kettle. Pour the contents of mash tun through the fine mesh strainer into the kettle. Let stand until grain has fully drained. Ladle all 1.5 gallons of water from your hot liquor tank over the grains in the colander, rinsing off any additional sugars on the surface of the grains. When finished, taste the grains; all sweetness should be gone. If you taste any sugar, heat more water to 170° and rinse over the grains until they taste bland. You should have about 3 gallons of wort in the kettle at this point. Bring to a boil over high heat, then stir in herbs. After 15 minutes, smell steam to ensure no aroma of cooked corn (DiMethyl Sulfide, or DMS). The goal is to sanitize the wort and boil off DMS without losing much yield. If you can detect DMS aroma in the steam, keep boiling until it is no longer apparent. As you end the boil, switch off heat, and place thermometer in the wort. Pour 2 gallons of refrigerated purified water into the kettle, increasing volume to 5 gallons and dropping the temperature between 120 to 130°F. Stir vigorously with a large spoon to cool further if temperature is a little on the high side. Once at temperature, pour all liquid and solids from bacterial starter from step 1 directly into kettle. Cover tightly with foil or plastic wrap and insulate with a thick bath towel, holding at temperature for 24 hours to ensure sufficient acid formation. Because fermentation generates heat, the simple insulation is enough to stay above 100° overnight, ideal growing temperature for lactic acid-producing bacteria. 24 hours later, sanitize your fermentation carboy by diluting 1 teaspoon of Starsan sanitizer in a gallon of water inside the carboy. Shake up and roll the carboy on its side to ensure the liquid touches all interior surfaces and the opening. Pour out when complete. Pour off 10 ounces of your storebought unpasteurized sour beer (reserve for your well-deserved enjoyment), reserving just over 3 ounces (about the bottom quarter of the bottle) of liquid and yeast and bacteria-rich dregs from the bottom. Using an auto-siphon device, transfer soured wort into carboy, then pour in the remaining liquid and dregs into the carboy. Add an airlock and rubber stopper to the top, then set in a cool location in the high 60s to low 70s to favor yeast activity over further bacterial growth and souring. Taste periodically, using your pipette reserved for sour beers, starting at about 2 weeks from initial brew day. When beer is both tart and lightly buttery (from diacetyl), add the brettanomyces, dumping the full vial into the carboy. Taste again with pipette a week or so after brettanomyces addition. If the buttery flavor has dissipated and the beer tastes “bright,” use a sanitized hydrometer, testing jar, and pipette to take a sample. If the specific gravity is at or below 1.010, the beer is ready to be transferred to a keg or bottles; if not, continue fermenting until reaching this target. Do not replace beer tested to the carboy. To carbonate, heat 1 cup of water to boiling, then turn off heat and add 4.5 ounces dextrose (corn sugar) to hot water and stir until dissolved. Pour into carboy through a sanitized funnel and let sit for 10 minutes, then use auto-siphon to transfer liquid into bottles, and adding caps and sealing them as you go. This should yield approximately 48 12-ounce bottles. Alternatively, transfer to sanitized keg and carbonate following keg carbonation instructions. For natural carbonation, the beer should be ready in 2 to 3 weeks.
Petite Saison D'Ete	Saison	5.5 Gallons	1.04	1.008	4.23	26.53	3.58 °L	1.2K	4
Author: BigDaddy84 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/9/2017 10:47 AM Notes:
Session Stout	Oatmeal Stout	12 Gallons	1.049	1.013	4.68	27.89	42.34 °L	1.2K	0
Author: Reeder Boil Size: 15 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 72 Mash Thickness: 1.25 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: 1/15/2017 4:11 AM Notes:
Summer Wheat	Witbier	17 Gallons	1.049	1.013	4.69	12.15	4.83 °L	1.2K	0
Author: Perrylodgic Boil Size: 19 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 74 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: 11/7/2016 2:25 PM Notes:
I'm Dreaming Of A Wit Christmas	Witbier	2.5 Gallons	1.052	1.014	5.03	16.43	3.8 °L	1.2K	1
Author: OMS1 Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 80 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: 11/3/2016 11:18 PM Notes:
Fuller's London Bitter	British Strong Ale	5.5 Gallons	1.048	1.013	4.55	18.25	5.27 °L	1.2K	0
Author: Aggedor Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/25/2016 12:40 AM Notes:
Steam Beer	British Strong Ale	10 Gallons	1.056	1.013	5.57	45.06	17.44 °L	1.2K	0
Author: Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/21/2016 3:36 PM Notes:
Moody's Honey Brown Ale	American Brown Ale	4.75 Gallons	1.056	1.016	5.25	20.96	14.86 °L	1.2K	0
Author: MoodyLane Boil Size: 3 Gallons Boil Time: 75 Boil Gravity: 1.089 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/6/2016 3:46 PM Notes:
German Amber Ale	American Amber Ale	1 Gallons	1.048	1.009	5.09	23.25	15.61 °L	1.2K	2
Author: Buzz9 Boil Size: 1.3 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 35 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: 12/11/2015 1:05 PM Notes: recipe to use what's on hand for steeping grains
White House 9 GAL	British Golden Ale	9 Gallons	1.054	1.014	5.34	30.92	7.23 °L	1.2K	1
Author: dan mart Boil Size: 11 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 1.4 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: 12/9/2015 3:05 AM Notes:
Alfred's Irish Stout (Stout IV)	Dry Stout	24 Litres	1.045	1.009	4.63	41.09	38.25 °L	1.2K	1
Author: brag Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/12/2015 8:02 PM Notes: Changed to reflect brew day.
Perchance To Dream	Mixed-Fermentation Sour Beer	5.6 Gallons	1.046	1.007	5.14	0	3.44 °L	1.2K	1
Author: DavidHume Boil Size: 6.5 Gallons Boil Time: 20 Boil Gravity: 1.04 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.25 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/16/2015 1:02 AM Notes: 9/27/15: Created 1.3 liter starter of 1.023 wort, and added one vial of WLP-648 (Brett Drie) and dregs from Surly Pentagram (Brett Bruxellensis and Claussenii). Finished with an estimated 21 billion cells. 10/5/15: Stepped up with a 2.5 liter starter of 1.040 wort. Very fruity aroma, strong fermentation. Finished with an estimated 110 billion cells. 10/18/15: Stepped up with 3 liter starter of 1.040 wort. To finish with an estimated 319 billion cells. 10/28/15: Created a 1 liter 1.040 starter of OYL-605 (L. brevis and L. plantarum). 10/29/15: Brew day. Original gravity of 1.042 temperature corrected to 1.046. Very murky; trub from the Carapils? The high wheat content? Hopefully fermentation, time, and the brett will clean it up. Added 22mL lactic acid solution and pitched lacto starter around 11pm. 10/30/15: Pitched yeast and around 300mL of starter medium into wort ~24 hours after pitching lacto. 10/31/15: Fermentation slowly started, but about 24 hours after pitching yeast, a noticeable krausen had formed and was blowing off. 11/1/15: Krausen subsided, but vigorous fermentation still underway. Looks like the lactic acid didn't lower the pH sufficiently to prevent foam degradation from the lactobacillus. 11/9/15: Fermentation has slowed over the past three days, but there is still significant activity.
Citra Blonde Ale	Blonde Ale	10 Gallons	1.048	1.01	5	16.94	4.93 °L	1.2K	1
Author: KegOutlet Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.75 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: 7/11/2015 8:20 AM Notes:
NutterButter Ale	Northern English Brown	5 Gallons	1.054	1.014	5.22	13.87	14.55 °L	1.2K	0
Author: DadDog08 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.09 Efficiency: 50 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: 5/19/2015 3:15 AM Notes: OG 1.060 FG 1.020 ABV 5.25
The Red German	Specialty Beer	9 Litres	1.05	1.013	4.94	20.4	21.47 °L	1.2K	0
Author: ImV Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.036 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: 11/6/2014 7:30 AM Notes:
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