Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
11. White Wing Whetoric 260616	American Pale Ale	26 Litres	1.055	1.011	5.76	42.73	4.86 °L	1.4K	1
Author: robert katt Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.05 Efficiency: 64 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/19/2016 9:27 PM Notes: 1318 / SA04 mixed pitch
Mean-ish APA	American Pale Ale	3.35 Gallons	1.057	1.014	5.63	41.5	5.11 °L	1.4K	0
Author: FatsSchindee Boil Size: 3.95 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 82 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: 10.74 psi Creation Date: 3/20/2022 9:59 PM Notes: Based off of Matthew Herrold's Meanbrews APA (see his YouTube channel for recipe), adjusting for my malts and hops on hand. Biggest changes are subbing all MO for his combo of 2-Row and Munich as base malts, and for hops subbing Centennial for Cascade, and NZH-107 instead of Citra (both are similar). Ferment at 66º until about 5 pts from FG, then raise to 70º and add dry hops. Remove after 2 days.
Orange Dreamsicle Milkshake IPA	Specialty IPA: New England IPA	12 Gallons	1.067	1.018	6.32	35.17	5.72 °L	1.4K	0
Author: crawmcgraw Boil Size: 15.08 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: 9.56 psi Creation Date: 2/7/2021 4:14 AM Notes:
Amanda's Watermelon	Cream Ale	5.25 Gallons	1.059	1.016	5.78	22.19	3.01 °L	1.4K	0
Author: Hollyhock Artisanal Ales Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 60 Mash Thickness: 1.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/20/2019 1:11 PM Notes:
Wet Hop Chinook IPA	American IPA	5.5 Gallons	1.059	1.015	5.81	40.85	7.64 °L	1.4K	1
Author: GordonGreenthumb Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/29/2018 3:45 AM Notes:
Cascade SMaSH	American Pale Ale	21 Litres	1.055	1.015	5.21	45.41	3.58 °L	1.4K	1
Author: Hawkbox Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: Keg Priming Amount: N/A Creation Date: 8/4/2017 9:59 PM Notes: First SMaSH just to test the different hop types. Want to do 4 different brews.
Currents - IPA	American IPA	152 Gallons	13.935	3.68	5.53	29.92	3.94 °L	1.4K	0
Author: Jemassey9 Boil Size: 162 Gallons Boil Time: 60 Boil Gravity: 13.1 Efficiency: 88 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/10/2017 8:53 PM Notes:
Orange American Wheat	American Wheat Beer	5 Gallons	1.048	1.01	5.06	21.82	5 °L	1.4K	0
Author: moorebeer Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/7/2017 6:12 PM Notes: The orange zest is just the orange peel, not the white pith. It takes a deft hand at zesting to get just the sweet peel, and about 4 medium sized oranges. Optionally, you can just get sweet orange peel from the homebrew store.
Tart Apricot Saison	Saison	5 Gallons	1.055	1.01	5.8	18.56	11.81 °L	1.4K	0
Author: i-love-lamp-and-beer Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.091 Efficiency: N/A Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/21/2016 8:34 PM Notes: Original Gravity: Approximately 1.060. Pitch Temperature: Approximately 69 degrees.
Rambutan Pale Ale	American Pale Ale	15 Litres	1.052	1.009	5.7	53.77	10.27 °L	1.4K	1
Author: mayorbadman Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 65 Mash Thickness: 2.75 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: 10/23/2016 7:20 PM Notes:
American IPA	American IPA	10.4 Litres	1.053	1.015	5	73.66	9.56 °L	1.4K	1
Author: hopheadie Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.069 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/9/2013 5:44 AM Notes: Steep grain in 3.5lts water at 68 degrees C for 30 mins (remove bag), add 4.5lts of water bring to boil add 1 tub of munton's light malt extract (1.8kg) and boil until foam starts to settle about 15 mins. Start the 60 min boil after this, @60 min add 10g pacific jade, @ 30 mins add 10g citra, 10g zythos,(also add 1 teaspoon of Irish moss at 30 mins)(start to rehydrate yeast at 20 mins) @ 5 mins add 10g zythos and 10g citra, @flame out add 10g zythos and 10g citra. Cool wort in sink of cold/iced water until it is under 25 degrees then add to fermenter (which already has 13lts of boiled and cooled water in it) through a sterile sieve. Top up to 9L with cooled sterile water. Put lid on aerate the wort for 5 mins, pitch yeast add airlock. After 5 days increased temp to 21 degrees (only if the airlock has slowed down), then after another 48 hours dry hopped with 10g of cascade, 30g citra, 20 zythos.
Wit Or Witout	Dry Mead	5 Gallons	1.056	1.014	5.44	20.18	4.74 °L	1.4K	0
Author: MajorPowell Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 1.5 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: 1/6/2016 7:51 PM Notes: Wit or Witout by Mike Dixon 1st place TRUB 2002 http://carboyclub.com/recipes/wit3.htm Belgian Witbier - 5 gallons 5 lb. Belgian pale malt 5 lb. Raw wheat Gelatinize raw wheat by boiling for 15 min then 104° F 10 min 122° F 30 min 153° F 60 min 170° F 10 min 1.25 oz. Saaz (4% AA, 60 min.) 0.5 oz. Saaz (4% AA, 5 min.) 5 min before end of boil add spices processed in electric coffee grinder 0.75 oz Coriander 0.5 oz Sweet Orange Peel 0.5 oz Bitter Orange Peel 15 black peppercorns Wyeast 3944 Ferment at 68° F OG 1.051 FG 1.010 IBU 21
EdWort's Haus Pale Ale	American Pale Ale	21 Litres	1.052	1.012	5.34	41.86	4.66 °L	1.4K	0
Author: KalabiYau Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/21/2015 9:31 AM Notes:
Pumpkin Ale	American Brown Ale	5 Gallons	1.049	1.009	5.26	37.8	11.18 °L	1.4K	0
Author: stevesic88@gmail.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 78 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/7/2015 4:54 PM Notes: OG = 1.064 FG = 1.006 ABV = 7.61% Spread the pumpkin on a cookie sheet and bake for 60 minutes at 350F degrees before adding to the mash - cool before adding to mash Toast 2-row for 30 minutes @ 350F degrees and then crush grains before adding them to the mash. Cut 1 whole pumpkin into cubes (no skin or guts) and bake for 40 minutes at 350F degrees or until golden brown and caramelizing. Add to secondary for 7 days.
Bully Beer	California Common Beer	3.4 Gallons	1.055	1.009	6.04	16.74	11.3 °L	1.4K	0
Author: TwoBrew Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/5/2015 3:51 PM Notes:
Green Mountain Pale Ale 2	American IPA	5.5 Gallons	1.06	1.017	5.73	58.33	5.14 °L	1.4K	0
Author: J and K Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 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: 3/7/2015 5:10 PM Notes:
Honey Rye Amber	American Amber Ale	5 Gallons	1.067	1.019	6.3	29.67	11.24 °L	1.4K	1
Author: Zombie_Dad Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.108 Efficiency: 62 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: 3.5 oz. Creation Date: 3/1/2015 6:06 AM Notes: Assuming Breiss Rye LME is 20% Rye malt, resulting rye content is ~ 7%. Add 1.5 lbs Clover Honey at "flame out". Hop quantities based on some leftovers, could use full 1 oz. Magnum and 0.5 oz. EKG. This is a rich, malty "amber" and could be called a brown ale if you prefer.
Red Rye	Irish Red Ale	31 Gallons	1.055	1.013	5.6	30.37	21.42 °L	1.4K	0
Author: Boil Size: 25 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/2/2015 4:50 PM Notes:
Preppy White Girl Pumpkin Spice Ale	Holiday/Winter Special Spiced Beer	5.5 Gallons	1.063	1.014	6.46	20.12	15.12 °L	1.4K	0
Author: Nascarella Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/11/2014 3:57 PM Notes: Taste after fermentation is done. Add spices as needed to secondary.
Nein Reinheitsgebot Roggen (Hop-Mod)	American Wheat or Rye Beer	5 Gallons	1.057	1.015	5.55	17.94	19.25 °L	1.4K	1
Author: ArchiBish Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.191 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/20/2013 7:56 PM Notes: Description: The old Reinheitsbegot (German Beer Purity Law) forbids the use of rye in beer, to which we say, "NEIN!" This refreshing beer mixes the spiciness of rye with the delightful banana/clove flavors of a hefeweizen, perfect for a hot summer day of 500+ year old rule breaking * The recipe calls for "2 Cans Briess Rye Liquid Malt Extract" but it isn't available in the recipe tool. ** "Hop-Mod." I altered the recipe to make this a hoppy rye. The original called for 1oz Willamette for 60 mins and 1oz Saaz for 10 min. Basic Guidelines: Steep the crushed grains in 1.5 gallons of 160-degree water for 30 minutes. Remove and sparge into the boil kettle with the heat off add all extracts and sugars to the kettle and stir to dissolve completely. Carefully bring to a boil, stirring to avoid scorching and watching for boil-overs. Once a rolling boil is complete, remove from heat and begin to cool; an ice bath or a wort chiller helps to bring the temperature down quickly. When the wort is cool, add it to a clean and sanitized fermentor. Add water until the volume is 5 gallons if necessary. Once the wort has dropped to below 80-degrees, aerate well (don't forget to take a hydrometer reading) and pitch the yeast. Attach a blow-off tube and ferment at desired temperature for the yeast strain. Rack to a secondary fermentor when krausen (head of foam) has receded and beer begins to clear. After fermentation and conditioning are complete, bottle or keg your beer. Allow to condition and enjoy!
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