Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Party Like It's 999	London Brown Ale	4.5 Gallons	1.072	1.012	7.9	0	16.7 °L	1.2K	0
Author: GrungeBob Boil Size: 4 Gallons Boil Time: N/A Boil Gravity: 1.081 Efficiency: 80 Mash Thickness: 1.75 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: 7/27/2016 2:31 PM Notes: Medieval ale. At end of mash, add boiling water to reach 170 F then go directly to fermentor - no sparge, no boil! Let cool in fermenter before pitching yeast (~12 hours). Open fermentation - cloth cover only. Fermentation was slow and no foam cap. Drinkable as soon as fermentation stoped in about a week. Really funky at first, but settled down in a few more weeks. Bottled for aging with no priming sugar, but still over-carbonated a bit - try lower mash temp next time. Not sweet at all, like everyone says it would be without hops. After 3-4 months it is really quite good with toasty malt, a little smoke, and lingering wild yeast funkiness. Dry, not sweet.
Pomegranate Sour	Berliner Weisse	5.2 Gallons	1.037	1.008	3.77	9.65	3.24 °L	1.2K	1
Author: thisiskaleb@hotmail.com Boil Size: 5.6 Gallons Boil Time: 15 Boil Gravity: 1.035 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 12/5/2020 5:01 PM Notes: Mash at 149°F (63°C) for 90 minutes, drain, and sparge to yield 5.5 gallons (18.9 l). Allow the wort to cool to 110–120°F (43–49°C), and pitch your Lacto culture. Kettle sour to the desired perceivable acidity level (should be sharply sour). See “The Art of Tart” for more information. Boil for 15 minutes, adding hops at the start of the boil. Chill, pitch the Wyeast 1007, and ferment at 65°F (18°C). After completing fermentation, package to 3.5 volumes of CO2. add pomegranate juice after high Krausen. Add 8 points to Gravity making it 1.045 when it’s all said and done.
Theobroma	Clone Beer	11.9 Gallons	1.079	1.018	7.97	24.24	5.65 °L	1.2K	0
Author: Cherry Boil Size: 13.2 Gallons Boil Time: 60 Boil Gravity: 1.071 Efficiency: 75 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: 4/11/2019 5:53 PM Notes:
#54 - Wet Hop Homegrown Centennial Pale Ale	American Pale Ale	5.4 Gallons	1.051	1.011	5.29	35.34	3.41 °L	1.2K	0
Author: WI-Brew Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 74 Mash Thickness: 2.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/14/2018 4:04 AM Notes:
Quadenfreude/#quadgoals/The Quad Of Iron	Belgian Dark Strong Ale	5.5 Gallons	1.108	1.017	11.96	29.79	21.59 °L	1.2K	0
Author: crawmcgraw Boil Size: 8.98 Gallons Boil Time: 90 Boil Gravity: 1.086 Efficiency: 65 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 64 ° F Priming Method: co2 Priming Amount: 13.21 psi Creation Date: 8/30/2017 4:05 AM Notes: BREWED NOV 2017 AND EXTREMELY GOOD TASTED FEBRUARY 2018!!! Modified for 5 gal. From the Easter Quad recipe by Michael Tonsmeire in AHA. Make a 1.5 L yeast starter with White Labs WLP530 Abbey Ale or Wyeast Trappist High Gravity 3787 using a stir plate. Saccharification Rest: 60 minutes at 152°F (67°C). Batch sparged with 180°F (82°C). Collect 9 gallons of 1.092 runnings including 1 lbs of table sugar added to the boil, plus 1 gallon of final runnings (boiled separately on the stove). Chill to 63°F (17°C), 60 seconds of oxygen. Pitch the starter. Leave at 63°F (17°C) to ferment. Warm to 70°F (21°C) after 3 days. Add Cinnamon Sticks after Primary Fermentation When fermentation is complete, package as desired aiming for 2.4 vol of CO2. Dough-in cold at approx. 70 F with 24 qt H20 Slowly raise temp to 148 F and rest 75 minutes Mashout 170 F for 10 minutes No sparge NO SPARGE
The Bier	American Pale Ale	15 Litres	15.741	4.581	6.08	50.17	8.26 °L	1.2K	0
Author: Tim81 Boil Size: 21 Litres Boil Time: 75 Boil Gravity: 11.4 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/2/2017 8:37 PM Notes:
NE IPA	Specialty IPA: White IPA	15.5 Gallons	1.057	1.009	6.25	77.6	6.36 °L	1.2K	1
Author: DewsBrews Boil Size: 17 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.1 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: 12/11/2016 7:56 PM Notes:
Sur Jul	Oud Bruin	25 Litres	1.056	1.009	6.09	24.11	19.87 °L	1.2K	1
Author: John Abrahamsen Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 75 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/15/2016 7:02 AM Notes:
Black IPA Kit	Specialty IPA: Black IPA	5.5 Gallons	1.069	1.013	7.39	96.48	29.25 °L	1.2K	0
Author: Sas Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 72 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/28/2016 12:38 PM Notes: 5g Gypsum 5g NaCl 4g CaCl 4mL Lactic Acid 4 gal Menards RO 5.5 gal tap water Hydrate yeast
Hoppy Ipa	Imperial IPA	5 Gallons	1.106	1.026	10.39	61.96	10.33 °L	1.2K	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.176 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/27/2015 2:20 AM Notes:
BoomSlang	American IPA	6 Gallons	1.067	1.013	7.14	78.71	4.36 °L	1.2K	0
Author: Planet Scott Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: 1.031 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: 3/10/2016 6:17 PM Notes: Boom Slang is an IPA from The Wrecking Bar brew pub in Atlanta.
FriendFest Gose	Gose	5.05 Gallons	1.054	1.016	5.08	9.23	4.62 °L	1.2K	2
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: Table Sugar Priming Amount: 5.2oz Creation Date: 2/24/2016 7:25 PM Notes: Soaked 2 lime and 1 lemon peal - no rind in Vodka to cover for 3 days before adding Vodka to secondary for a week. Added 2.5mL of Lactic Acid (88%) at bottling.
Pilgrim Smash	British Golden Ale	9 Litres	1.044	1.007	4.86	31.44	5.25 °L	1.2K	0
Author: duncans Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 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: 2/7/2016 9:42 PM Notes:
Imperial Citra/Mosaic IPA	American IPA	5.5 Gallons	1.092	1.024	9.02	215.51	14.21 °L	1.2K	0
Author: GregH Boil Size: 7.5 Gallons Boil Time: 70 Boil Gravity: 1.068 Efficiency: 70 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: 1/28/2016 11:51 AM Notes: Mix all hops: Divide into 7 parts. Add one part every 10 minutes of boil
Amarillo By Morning	American IPA	5.5 Gallons	1.063	1.015	6.35	68.99	11.73 °L	1.2K	1
Author: Lane Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.087 Efficiency: 35 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: 11/28/2015 4:51 PM Notes: Or WLP001
So Pumpking Good	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.056	1.013	5.68	18.7	12.48 °L	1.2K	1
Author: NewB2Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/19/2015 4:46 PM Notes: Caramelize Pumpkin slightly by baking prior to boil at 330 until you see caramelizing.
Chinook Rye IPA	American IPA	5.5 Gallons	1.059	1.014	5.97	45.6	10.95 °L	1.2K	0
Author: Michael Smith Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.093 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2015 6:03 PM Notes: Steeped grains and flaked rye for 30 minutes at 160F. Brew Date 3/17/2015 3/27/2014 Dry hop with 3 ounces of Chinook pellets in primary. Bottle Date: 4/3/2015 FG 1.014 (on target)
Golden Salted Caramel Marzen	Oktoberfest/Märzen	5.5 Gallons	1.056	1.017	5.1	12.62	13.74 °L	1.2K	0
Author: machrochirus Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.051 Efficiency: 45 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 2.0 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/5/2015 8:21 PM Notes:
Blood Orange Pale Ale (SH)	Blonde Ale	5 Gallons	1.049	1.012	4.95	43.69	7.16 °L	1.2K	0
Author: casey thompson Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.099 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: 3/13/2017 6:35 PM Notes: Dried Fruits added at same time as Dry Hop - 7 days after addition into secondary fermentation and 7 days before bottling.
Palmer's Formula Stout	Sweet Stout	2.5 Gallons	1.051	1.014	4.79	24.98	39.98 °L	1.2K	0
Author: Tollie Mitchell Boil Size: 2 Gallons Boil Time: 45 Boil Gravity: 1.006 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: 1/22/2016 7:43 PM Notes: John Palmer suggests these first four specialty grain proportions as rough approximations for a stout in his book "Learn to Brew". Figured I'd give it a try. For a full-bodied, sweeter beer, I have selected a yeast strain with moderate attenuation. [And it's cheap :)] I usually go a bit low on the hops in my dark beers. Late addition for 3/4 of the extract.
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