Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Tony's German Pilsner	German Pilsner (Pils)	12 Gallons	1.056	1.012	5.74	24.73	3.62 °L	5.1K	8
Author: amp919 Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/30/2014 4:52 PM Notes: Style Summary Category Pilsner Style German Pilsner (Pils) OG Range 1.044 to 1.05 FG Range 1.008 to 1.013 IBU Range 25 to 45 SRM Range 2 to 5 ABV Range 4.4% to 5.2% • IBU: 30 - 40 • OG: 1.043 - 1.050 • FG: 1.014 - 1.016
Octoberfest	Oktoberfest/Märzen	5.5 Gallons	1.055	1.015	5.24	30.53	10.82 °L	5.1K	4
Author: rgrosholz Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: Co2 Priming Amount: 13lbs Creation Date: 7/27/2012 11:06 PM Notes: Decoct 4 qts plus 2.5 qts water for mashout. Ferment at 50F
1945 Tetley's Bitter	Ordinary Bitter	5.5 Gallons	1.042	1.003	5.19	27.56	10.15 °L	5.1K	1
Author: Boil Size: 7.5 Gallons Boil Time: 120 Boil Gravity: 1.031 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/13/2019 10:07 PM Notes:
Sierra Nevada Pale Ale Clone	American Pale Ale	21 Litres	1.051	1.012	5.17	37.55	7.97 °L	5.1K	5
Author: Mattart Boil Size: 25.36 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 67 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: 3/6/2015 12:41 PM Notes: If you can not find out "American Pale 2-Row"[2L] in your local homebrew shop,then Use Weyermann Pale malt [2.6~3 Lovibond]. -------------------------- [Convert Units to US] Batch Size - 5.5gal Pre-boil V - 6.7 gal ---------------- Fermentables GLight LME 1 can(1.5kg) Pale malt 5.89lb American-Carmel/Crystal 60 L[US] - 9.9 oz ------------------------------------------ Hops Magnum Perle= Cascade -------------------------------------------- Mash Guidelines Mash 60 min [153'F] Sparge 2.4 gal Add rest of water 2.5gal with LME for pre-boil V [6.7gal] then Boil! ---------------------- Have Fun!
Hoppy American Blonde Ale	Blonde Ale	22 Litres	1.045	1.01	4.63	29.82	5.63 °L	5.1K	2
Author: adri_pell Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 4.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/19/2015 11:00 PM Notes:
Eriks Julgodis	Oatmeal Stout	5 Litres	1.051	1.014	4.76	27.2	40 °L	5.1K	0
Author: comebackoneyear Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/3/2013 5:51 PM Notes:
Black Forest Cake Stout Clone	Imperial Stout	5 Gallons	1.091	1.03	7.94	37.5	50 °L	5.1K	2
Author: DeclineBeers Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.073 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: 9/5/2019 3:57 AM Notes: https://byo.com/article/pastry-beers/ Imprint Beer Co.’s Black Forest Cake Stout clone (5 gallons/19 L, all-grain) OG = 1.100 FG = 1.028 IBU = 65 SRM = 69 ABV = 9.6% Ingredients 15.5 lbs. (7 kg) American 2-row pale malt 1.5 lbs. (0.68 kg) Munich malt 1 lb. (0.45 kg) Carafoam® malt 1 lb. (0.45 kg) British chocolate malt (350 °L) 1 lb. (0.45 kg) British crystal malt (65 °L) 1 lb. (0.45 kg) roasted barley 12 oz. (0.34 kg) Carafa® Special III 3 lb. (1.4 kg) Vintner’s Harvest sweet cherry puree 16 AAU Magnum hops (90 min.) (1 oz./28 g at 16% alpha acids) 1.5 lbs. (0.68 kg) Cholaca liquid cacao (original flavor) or 12 oz. (0.34 kg) toasted Ecuadorian cacao nibs 5 Madagascar vanilla beans Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) or Lallemand London ESB English-Style Ale yeast 2⁄3 cup corn sugar (if priming) Step by step Several days before brewday, scrape open and cut the 5 vanilla beans into 1-inch (2.5-cm) segments and soak in vodka or Bourbon until ready to add to the secondary. Mill the grains and mix with 6.8 gallons (25.7 L) of 167 °F (75 °C) strike water to reach a mash temperature of 155 °F (68 °C). Hold this temperature for 60 minutes. If you have soft water, you may want to hold off on adding the roasted grains and British crystal malts until the final 15 minutes of the mash. Vorlauf until your runnings are clear. Sparge the grains with enough water to obtain 7 gallons (26.5 L) of wort. At this point, you may want to test the wort’s gravity. The goal should be to have 7 gallons (26.5 L) of 1.072 SG wort at the start of the boil. You can add dried malt extract (DME) at this point if the SG is low or you may want to wait until the beer is in the fermenter. If you wait to add the DME, be sure to add it after fermentation begins to calm down. Boil the wort for 90 minutes or more, adding hops according to the ingredient list. After the boil, turn off heat and chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast. There should be 5 gallons (19 L) of cooled wort in the fermenter. Be sure to have room in your fermenter for the cherry puree. Ferment at 66 °F (19 °C) for 10 days (adding the fruit puree on day 6), then raise the temperature to 70 °F (21 °C) for 3–4 days. Carefully rack into a secondary vessel containing Cholaca/cacao nibs and vanilla extract, and age to desired taste. Crash the beer to 35 °F (2 °C) for 48 hours. Bottle or keg the beer and carbonate to approximately 2.25 volumes.
CCB - Hoppy Lager	American Lager	50 Litres	1.066	1.01	7.41	57.13	3.37 °L	5.1K	0
Author: Bjalli Boil Size: 59 Litres Boil Time: 90 Boil Gravity: 1.056 Efficiency: 84 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/1/2017 2:45 PM Notes:
03 THERE IS NO RULE	American IPA	600 Litres	1.058	1.012	6.02	59.83	4.09 °L	5.1K	1
Author: m.mihai Boil Size: 700 Litres Boil Time: 90 Boil Gravity: 1.054 Efficiency: 63 Mash Thickness: N/A 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: 3/10/2017 10:12 AM Notes:
Youngs Winter Warmer	Strong Bitter	20 Litres	1.06	1.017	5.71	44.64	11.75 °L	5.1K	1
Author: fvbrewery Boil Size: 32 Litres Boil Time: 90 Boil Gravity: 1.038 Efficiency: 67 Mash Thickness: 3 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: 11/11/2015 1:56 AM Notes:
Batch 15 : Stout	Sweet Stout	17 Litres	1.079	1.027	6.84	27.76	34.76 °L	5.1K	0
Author: maskpiece Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.052 Efficiency: 60 Mash Thickness: 3 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: 7/7/2015 1:25 AM Notes:
Kama Citra IPA	American IPA	5.5 Gallons	1.059	1.013	6	59.71	7.51 °L	5.1K	0
Author: Rothrock Brewing Company Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 80 Mash Thickness: 1.5 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: 12/22/2015 10:53 PM Notes:
IPA	English IPA	21 Litres	1.055	1.011	5.7	41.58	15.88 °L	5.1K	4
Author: TMA77 Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 5/6/2012 11:22 AM Notes:
Belgian Dark Strong Ale I	Belgian Dark Strong Ale	5 Gallons	1.083	1.021	8.18	28.84	34.93 °L	5.1K	1
Author: MartyWayne Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.138 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: 12/23/2013 6:22 PM Notes:
Wittekerke Clone	Witbier	5.5 Gallons	1.059	1.016	5.65	13.98	4.59 °L	5.1K	3
Author: maconmatt Boil Size: 6.19 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 1/7/2013 9:39 PM Notes:
American Wheat	American Wheat or Rye Beer	5.5 Gallons	1.05	1.014	4.79	18.16	3.49 °L	5.1K	1
Author: rgrosholz Boil Size: 7.4 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: CO2 Priming Amount: N/A Creation Date: 3/19/2012 12:12 AM Notes: Starter = 1C Wheat DME, 2 qt H2O
Stigbergets West Coast IPA Clone	American IPA	5.5 Gallons	1.082	1.02	8.25	25.81	9.32 °L	5.1K	6
Author: Çaka Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 60 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64.6 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/8/2018 3:37 AM Notes:
CBC Omnipollo Pastry Stout	Imperial Stout	23 Litres	1.105	1.019	11.36	59.97	50 °L	5.1K	1
Author: pongball Boil Size: 38.2 Litres Boil Time: 180 Boil Gravity: 1.072 Efficiency: 80 Mash Thickness: 2 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: 5/27/2022 12:24 AM Notes: https://www.youtube.com/watch?v=LLF8YpYCfV4 IMPORTANT INFO - DO NOT SKIP. Mash at 2:1 liquor ratio. Reiterated mash. Water chemistry wise, aim for London water but raise the chlorides to around 150ppm. (I chose English Ale, but when I raise the Chloride to 150 ppm my pH gets too low. Adjust accordingly!) You will have to stir the mash to avoid a stuck mash. Add the sugar in two parts – 250g at day two of ferment, 250g at day three. If making Jonny's Wedding Cake add 500g well-roasted hazelnuts and 3 sliced vanilla pods in mini muslin bags at cold crash. Add 200g cacao nibs after 7 days and condition for the remaining 7 days. If making Brad's Breakfast add 500g of lactose at the end of the boil. Add 3 vanilla pods and 3 cinnamon sticks in mini muslin bags at cold crash. Add 150g roasty coffee (ideally notes of caramel) with three days left of conditioning. Carbonate to around 2 vols. If adding adjuncts DO NOT AGE. DRINK FRESH LIKE AN IPA. https://www.themaltmiller.co.uk/product/cbc-x-omnipollo-pastry-stout
Passionfruit Gose	Gose	5.5 Gallons	1.045	1.007	5.01	8.01	3.1 °L	5.1K	0
Author: ServaesaPorFavor Boil Size: 7.5 Gallons Boil Time: 15 Boil Gravity: 1.033 Efficiency: 65 Mash Thickness: N/A 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: 5/23/2017 8:20 PM Notes: Chill to 100 and add Lacto. Let sit for 48 hours. Boil. Finish with Sacc Trois. Sub Hallertau for Galaxy if doing standard goes.
Blonde Ale - SMASH Pale And Cascade	Blonde Ale	21 Litres	1.05	1.009	5.33	18.27	5.25 °L	5.1K	7
Author: Apotekhin Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 2.5 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: 3/26/2015 10:15 PM Notes:
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