Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Vitus	Weizenbock	5 Gallons	1.078	1.018	7.91	23.96	13.4 °L	5.2K	3
Author: JustinMOC Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: 1.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/23/2016 6:36 PM Notes:
Jamil's Evil Twin	American IPA	11 Gallons	1.065	1.018	6.12	67.42	19.56 °L	5.2K	1
Author: TampaTony Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/25/2013 6:30 PM Notes:
Imperial Pilsner	Classic American Pilsner	5 Gallons	1.09	1.015	9.76	29.05	5.38 °L	5.2K	4
Author: Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.069 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/24/2018 12:57 AM Notes: Won third place in the Iron Mash competition in 2014
Coffee Pale Ale	American Pale Ale	5.5 Gallons	1.058	1.017	5.41	42.03	35.26 °L	5.2K	1
Author: BachBrew Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/6/2016 3:59 PM Notes:
Brooklyn Lager	Vienna Lager	5 Gallons	1.053	1.015	5.04	29.22	8.23 °L	5.2K	1
Author: Ben's beers Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.036 Efficiency: 74 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/29/2013 10:11 AM Notes: This is based on the recipe released by Brooklyn brewery on their blog: http://brooklynbrewery.com/blog/ask-a-brewer/ask-a-brewer-mar-6/ Grain weights have been scaled down to give an ABV after bottling (including priming) of 5.2%, which is the ABV of bottled Brooklyn lager. Hops have been scaled to give 30 IBUs.
American Farmhouse Saison	Saison	6 Gallons	1.054	1.01	5.83	30.35	12.81 °L	5.2K	4
Author: nj viking Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/3/2015 5:37 PM Notes: Add 1 lb cane sugar boiled in about 500ml water and then cooled. Do this after 48-72hrs after fermentation has begun. If fermented about 75 degrees the yeast should take it down to 1.002
Belgian Stout	Belgian Dark Strong Ale	6.5 Gallons	1.058	1.012	6.24	33.26	30.31 °L	5.2K	0
Author: emsroth Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.036 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: 2/7/2017 6:08 PM Notes:
Creamy PB & Banana Stout	Imperial Stout	6 Gallons	1.108	1.033	9.8	68.16	50 °L	5.2K	1
Author: bradyt88 Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 11/2/2020 2:15 PM Notes: Used dried malt extract due to batch size limitations with system. Use malt base malt if possible. Drew about a gallon of boiling wort into a stainless mixing bowl. Mixed PB powder into the hot wort with cake mixer the. Added the mixture back into the kettle during whirlpool. Underpitched yeast and fermented at 72F. Did not add freeze dried bananas. May try on the next batch.
Summer Ale Clone (Fremont Brewery)	American Pale Ale	5.5 Gallons	1.058	1.013	5.96	41.7	3.7 °L	5.2K	4
Author: 9Sis Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 1.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/30/2016 4:25 AM Notes: Notes: Mashed at 152°F. Was short 1/2 Gal and used 120°F Tap water. Pitched Yeast on 5/19/14 OG = 1.055 FG = 1.014 Tasting Notes: 5/29/14 - Tastes very similar right out of the fermenter. Basically, this is a clone of the infamous Fremont Brewery, Seattle, WA - Summer Ale (aka Summer Solstice)
Pumpkin Cream Ale	Autumn Seasonal Beer	5.5 Gallons	1.027	1.005	2.9	26.7	13.98 °L	5.2K	0
Author: ServaesaPorFavor Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.02 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/11/2016 8:35 PM Notes: arget recipe: my base recipe started with Jamil Zainasheff’s recipe in Brewing Classic Styles, then I added my own flourishes like honey malt, Victory, Toasted Oats, Golden Naked Oats, and graham crackers all to add toasty breadiness and honey graham cracker flavors. Target Original Gravity: I shoot for 1.065 but as you can see in the recipe I came in a bit high Hops & target BU:GU ratio: 0.43 ratio which translates to roughly 28-29 IBUs for 1.065 gravity. Jamil uses nothing but EK Goldings and that works for me! I get most of my IBUs from the 60-minute addition but then I add a 5 or 10 minute addition as well. Bake your oats. Around 300 degrees for 15-20 minutes until they darken a bit and smell nice and toasty. Also add oats to boil: before the wort comes to a boil like around 180F, I add 4 more ounces of oats to the hop spider and leave them in there until the wort has been boiling for 5 minutes, then I remove them and run through a strainer or sieve and basically ring out all of the slimy oat protein which I then add back to the boil and discard the oats. Low Fat Graham Crackers: 1 box per 5-gallon batch--two sleeves in the mash, one sleeve in the boil added at the same time as the last can of pumpkin about 15-20 minutes left in the boil Bake your pumpkin. I spread on a baking sheet and sprinkle with brown sugar and pumpkin pie spice. Bake until you can see some browning. Pumpkin: Approximately 5 pounds of pumpkin. It’s strange, small cans are 15 ounces and large ones are 30 ounces, why not just make it an even 1 or 2 pound can?? When to add the pumpkin: I use 4 small cans in the mash and THIS IS KEY--make sure that you include the volume of the pumpkin in the valume of the mash water and not in the grist weight, I stir the pumpkin in with the strike water. I also add 1 small can in a steeping bag in the boil, added at the same time as the graham crackers, last 15-20 minutes of the boil. MASH OUT! I cannot stress this enough to do a 2-rest mash, dough in at a low water/grist ratio of like 1.20 quarts per pound so the saccharification rest will be a relatively thick mash, but add an infusion of hot water to bring the mash up to 168-170 degrees and significantly thin the mash, which will help with lautering. Spices: either use your favorite pumpkin pie spice or make your own based on personal preference. I use this: Pumpkin Pie Spice II allrecipes.com (I split the cloves with Allspice) Spice quantity: Pumpkin pie spice: 1 tsp at knockout/whirlpool and then ¼ - ½ tsp or to taste post-fermentation. Vanilla: 1 tablespoon good quality vanilla extract. Sugar! Add about ¾ pound of sugars in the last 5-10 minutes of the boil using a combination of mainly brown sugar and then some molasses and raw demerara sugar (if you have on hand), this is really just to drive gravity a bit and add some complementary fall flavors. **** Rice hulls necessary in mash to help with stuck sparge. Also, need at least 7.5 gallons of boil water so may need adjust recipe. Adding pumpkin to the boil soaks up a lot of water.
King Rasp - Imperial Raspberry IPA	Imperial IPA	5 Gallons	1.077	1.018	7.74	64.3	15.66 °L	5.2K	2
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.25 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: 5/12/2015 4:54 PM Notes:
Leah Dienes' Smoked Weisen	Classic Style Smoked Beer	10 Gallons	1.053	1.013	5.29	20.47	4.38 °L	5.2K	1
Author: Brewer's Friend Blog Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 63 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: 8/6/2021 8:31 PM Notes: From Leah Dienes, owner/brewer at Apocalypse Brew Works in Louisville, Kentucky. First brewed this as a homebrewer in 1989, to recreate a smoked Hefeweizen she enjoyed in Bamburg, Germany. This beer won multiple medals at homebrew competitions, including the President's Choice Award at the FOSSILS' Smoked Beer Competition. The malts she used were from Weyermann. There is no info on water chemistry, so you might recreate the water chemistry from Bamburg, where this beer originated. She brewed this with a step mash - starting at 148F and holding for 15 minutes, than raising it to 152 for the remainder of the 90 minute mash. The original gravity target number is accurate - 1.053. Adjust brewhouse efficiency or grain bill to make it fit your system and process.
Amarillo SMASH	American IPA	5.5 Gallons	1.061	1.014	6.13	49.04	5.41 °L	5.2K	2
Author: Savemeone Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 2 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: 10/29/2016 2:20 PM Notes:
Jubelale Clone	Belgian Specialty Ale	5 Gallons	1.062	1.016	5.96	89.89	26.35 °L	5.2K	0
Author: sswifty6 Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 47 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/10/2015 9:52 PM Notes:
Belgian White Ale	Belgian Pale Ale	5 Gallons	1.055	1.013	5.45	12.9	4.22 °L	5.2K	4
Author: mrecchiuti Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 40 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: 3/11/2012 8:03 PM Notes:
Burton Brown Ale	Southern English Brown	5 Gallons	1.064	1.018	6.36	29.28	21.83 °L	5.2K	0
Author: Jimbo64 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 72 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: 9/30/2012 5:42 PM Notes: This turned out delicious. Really flavorful. Brown Ale but fruity and light with lots of subtle flavors.
Fresh Squeezed Hazy NEIPA (2.5 Gallon)	American IPA	2.5 Gallons	1.069	1.017	6.75	98.45	5.34 °L	5.2K	0
Author: Freetime000 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: Corn Sugar (Bottling Bucket) Priming Amount: 1.75 oz Creation Date: 4/17/2018 5:57 PM Notes: This is a Hazy version of a favorite hop recipe (Fresh Squeezed) + Amarillo to add more orange. I am bittering with Nugget but pre boil. Mostly to keep close to the Fresh Squeezed recipe. You could bitter with Amarillo to lower IBU. Or ditch the bittering completely. Mash grains at temp 152f for 45-60mins. Mash out 168f. Add Nugget hops before the boil (First wort). Add DME before boil to avoid boil overs. I am ditching the FIning & won't Cold crash to allow for "haze" (right?). Combine whirlpool hops: Citra + Mosaic + Amarillo & split in half. -Flameout allow it to cool to 200f & add half the hops. -Allow it to cool to 180f add second half of the hops. -Allow them to hopstand / whirlpool 20-30 mins. Cool to 70f before pitching yeast. I used a simple Safale English S04. It's tearing it up at 63F room temp. Dry hop with combined Citra + Mosaic + Amarillo split into 3 parts. -Dry hop #1: 2 days into fermentation -Dry hop #2: End of fermentation -Dry hop #3: 2 days after end of fermentation for 3 days My OG was closer to 1.070 and my Final was 1.005! Perhaps the yeast? Yikes!
Chocolate Milk Stout	American Stout	5 Gallons	1.049	1.012	4.95	34.1	40.46 °L	5.2K	8
Author: Hepler Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/31/2016 1:03 PM Notes: Add Cacao Nibs 2 weeks before bottling
Belgian Dubbel	Belgian Dubbel	30 Litres	1.073	1.021	6.85	22.2	19 °L	5.2K	5
Author: Boil Size: 34.9 Litres Boil Time: 90 Boil Gravity: 1.064 Efficiency: 80 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/10/2016 9:36 PM Notes:
Pumpkin Ale	Specialty Beer	5.75 Gallons	1.068	1.017	6.69	41.24	13.36 °L	5.2K	1
Author: BrewHop Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 80 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: 9/10/2012 6:45 PM Notes: Strike water should be 15F above desired temp, but not sure how the pumpkin will impact the temp... if it's cold might go with the normal 22/23F temp loss? The vodka infused vanilla bean and the extract will steep for a couple weeks with each other and will be added before bottling. Roasted pumpkin in the oven at 350F for 60min. Mash looked really think for some reason and the temp was way lower than usual. I had to top off so much I just left it at 152F instead of 154. Not sure why, I did just get a new mash paddle so that might be the reason. Sparge was super slow and I had to stir it while I was sparging to prevent it from being stuck. I did a hybrid batch/fly sparge. Next time will probably use a whole pumpkin to prevent this. The OG actually may be lower because of the large amount of pumpkin floating in the wort.
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