Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
BCBS	Imperial Stout	3.25 Gallons	1.121	1.023	14.75	63.59	50 °L	1.3K	0
Author: BeerBeak Boil Size: 5.25 Gallons Boil Time: 60 Boil Gravity: 1.075 Efficiency: 60 Mash Thickness: 1.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/4/2016 7:53 PM Notes: http://www.beeradvocate.com/community/threads/bourbon-county-brand-stout-clone-ag.352773/ Bourbon soaked oak spiral (4-8 oz bourbon, 6 inch American medium charred oak spiral, soaked for at least a month before adding, longer is better) Mash at 155F for 60 min with 33qt (1.1:1 ratio, very thick mash) Fly sparge with 5.5 gal at 168F (no mash-out, fly sparge with more if collecting second runnings) Collect 7.5 gal first runnings (may collect second runnings for a second low ABV stout) Check pre-boil gravity and calculate LME amount using online calculator (if target missed) Boil for 4 hours (240 min) with hop and yeast nutrient additions (and LME if needed) Cool to 66 and pitch yeast Ferment low until primary fermentation completes, allow to rise for diacetyl rest Transfer to secondary with bourbon and oak spiral Age to flavor with oak spiral taking into consideration that the oak flavor will mellow with time. Age without oak for spiral at least 6 months. Keg or add dry yeast and bottle
Double Bitter	British Brown Ale	19 Litres	1.106	1.022	10.98	67.52	12.97 °L	1.3K	0
Author: eric_per Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.084 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: sugar Priming Amount: 72g - 16 liters Creation Date: 3/28/2016 1:34 PM Notes: Ferment: 2016-03-29 Secondary: 2016-04-07 (Dry Hop) Bottling: 2016-04-11 FG: 1.090 OG: 1.021 ABV: 9.2% 16 liters
Coffe Red Ale	American Amber Ale	30 Litres	1.051	1.01	5.42	17.51	9.61 °L	1.3K	0
Author: HansHenrik Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.051 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: 3/7/2016 10:11 AM Notes: Mix salts in water Heat 20 liters to 70 degress (verify number with notes at home) for mash reserve 20 liters for lautering and additions during boil. Measure temperature after grains have been added. Add cold/hot water to adjust. Put kettle in duvet. Remove grains from kettle. start heating the kettle while lautering. Add lauter water to kettle when boil starts, add 60 min hops at 15 minutes, add cooling equipment, yeast nutrition, clearing agent. at 10 minutes add hops at 0 minutes start cooling while whirlpooling at 25 ish degress stop cooling. remove cooling equipment, remove hops, whirlpool and rest for 30-60 minutes. tap in to fermentation vessel, add rehydrated packets of yeast. oxygenate. clean up, profit.
Oat Cream Ale	American Pale Ale	30 Litres	1.05	1.011	5.1	7.94	4.22 °L	1.3K	0
Author: MattB94 Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 4/20/2022 11:52 AM Notes:
Dr. Cronk's Sarsaparilla Beer	American Brown Ale	5.5 Gallons	1.029	1.001	3.76	57.85	26.1 °L	1.3K	0
Author: Glow In The Dark Brew Master Boil Size: 7.5 Gallons Boil Time: 120 Boil Gravity: 1.021 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: -2.8 oz Creation Date: 12/25/2020 10:27 PM Notes:
Lil’ Johnny Cash-Mere	American Pale Ale	5.5 Gallons	1.055	1.017	4.92	33.7	4.12 °L	1.3K	0
Author: mytdil6 Boil Size: 6 Gallons Boil Time: 30 Boil Gravity: 1.05 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: Bottle Condition Priming Amount: N/A Creation Date: 3/31/2019 6:33 PM Notes:
27.1. Historical Beer: Piwo Grodziskie (Grätzer) #1	Piwo Grodziskie	5.5 Gallons	1.031	1.007	3.19	29.5	5.13 °L	1.3K	0
Author: WAWooldridge Boil Size: 7.38 Gallons Boil Time: 75 Boil Gravity: 1.023 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/7/2017 8:17 PM Notes: Overall Impression: A low-gravity, bitter, oak-smoked historical central European wheat beer with a clean fermentation profile and no sourness. Highly carbonated, dry, crisp, and refreshing. Aroma: Low to moderate oak wood smoke is the most prominent aroma component, but it can be subtle and complex. A low spicy, herbal, or floral hop aroma is typically present and should be lower than or equal to the smoke in intensity. Hints of grainy wheat are also detected in the best examples. The aroma is otherwise clean, although light pome fruit esters (especially ripe red apple or pear) are welcome. No acidity. Light sulfur is optional. Appearance: Pale yellow to gold in color with excellent clarity. A tall, billowy, white, tightly knit head with fantastic retention is distinctive. Murkiness is a fault. Flavor: Moderately low to medium oak smoke flavor up front, which carries into the finish; the smoke can be more robust in flavor than in aroma. The smoke character is gentle, should not be acrid, and can lend an impression of sweetness. A moderate to solid bitterness is readily evident, which lingers through the finish. The overall balance is toward bitterness. Low but perceptible spicy, herbal, or floral hop flavor. Low grainy wheat character in the background. Light pome fruit esters (red apple or pear) may be present—dry, crisp finish. No sourness. Mouthfeel: Light in body, with a crisp and dry finish. Carbonation is relatively high and can add a slight carbonic bite or prickly sensation—no alcohol warmth. Comments: Pronounced in English as “pivo grow-JEES-kee-uh” (meaning: Grodzisk beer) and known as Grätzer (pronounced “GRATE-sir”) in German-speaking countries and some beer literature and traditionally made using a multi-step mash, a long boil (~2 hours), and multiple ale yeast strains. The beer is never filtered, but Isinglass is used to clarify before bottle conditioning and is traditionally served in tall conical glassware to accommodate the vigorous foam stand. History: It developed as a unique style centuries ago in the Polish city of Grodzisk (known as Grätz when ruled by Prussia and Germany). In the late 19th and early 20th centuries, its fame and popularity rapidly extended to other parts of the world. Regular commercial production declined after WWII and ceased in the 1990s. This style description describes the traditional version during its period of incredible popularity. Characteristic Ingredients: Oak-smoked wheat malt, which has a less intense smoke character than German Rauchmalz, and a drier, crisper, leaner quality – a smoky bacon or ham flavor is inappropriate—traditional Polish, Czech, or German hops. Moderate hardness sulfate water. Clean, attenuative ale yeast; Weizen yeast inappropriate. Style Comparison: Similar in strength to a Berliner Weisse, but never sour and much more bitter. It has a smoked character but is less intense than in a Rauchbier. It has lower gravity than a Lichtenhainer but is more bitter and not sour. It's more bitter than a Gose, but no salt and spices. Vital Statistics: OG: 1.028 – 1.032 IBUs: 20 – 35 FG: 1.006 – 1.012 SRM: 3 – 6 ABV: 2.5 – 3.3% Commercial Examples: Live Oak Grodziskie Tags: session-strength, pale-color, top-fermented, central-Europe, historical-style, wheat-beer-family, bitter, smoke
Red Nitro Soup	Irish Red Ale	7 Gallons	1.048	1.013	4.67	27.12	16.94 °L	1.3K	0
Author: sn00ky Boil Size: 9 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Kegging Priming Amount: 4.3 Creation Date: 6/8/2017 11:47 AM Notes: Modified recipe, start with KilKenny Clone 5 GAL posted by Hipster, Brewer's Friend. Adjusted to utilize inventory - Kind of like making a soup and cleaning the fridge!
Buttons Bitter	Best Bitter	65 Litres	1.045	1.011	4.5	29.13	12.82 °L	1.3K	1
Author: Buttons Brewing Boil Size: 69.3 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: Force Carb. Priming Amount: N/A Creation Date: 6/5/2017 6:13 AM Notes:
Toms SNPA Clone (FWH)	American Pale Ale	22 Litres	1.053	1.012	5.3	55.88	8.01 °L	1.3K	0
Author: Tom Davis Boil Size: 26.5 Litres Boil Time: 90 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 3.5 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: 2/3/2017 12:40 PM Notes:
Sour Gummi Worms	Berliner Weisse	5 Gallons	1.046	1.008	5.05	7.25	3.5 °L	1.3K	1
Author: Laurel Canyon Brewing Boil Size: 6.5 Gallons Boil Time: 15 Boil Gravity: 1.035 Efficiency: 80 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/13/2016 1:45 AM Notes:
Jamaican Wedding Ale I	American Wheat or Rye Beer	5.5 Gallons	1.051	1.014	4.82	16.32	3.84 °L	1.3K	1
Author: mtennant32 Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: 4.5 oz. Creation Date: 3/25/2012 3:13 PM Notes:
Orange Weizen	Weizen/Weissbier	72 Litres	1.043	1.01	4.31	6.4	3.76 °L	1.3K	1
Author: Pivarski Klub Bulevar Boil Size: 80 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/24/2016 11:43 AM Notes:
Hazelnut Amber Ale	American Amber Ale	5 Gallons	1.053	1.012	5.3	16.51	14.31 °L	1.3K	0
Author: Brian.Lyttle Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 35 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: 9/26/2015 5:51 PM Notes: --Attempting to make a nice hazelnut brown/amber ale for fall. --Steeped grains for 30 min. --Deliberately under-hopped to bring out hazelnut flavor. --O.G.: 1.050.
El Dorado Single Hop	California Common Beer	5.5 Gallons	1.053	1.013	5.31	37.63	10.02 °L	1.3K	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.042 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: 9/22/2015 6:53 PM Notes:
Creamy Blonde	Blonde Ale	5.5 Gallons	1.047	1.011	4.77	25.49	5.14 °L	1.3K	0
Author: CTuck Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/21/2015 9:04 PM Notes:
Bitter Gold	Special/Best/Premium Bitter	23 Litres	1.042	1.012	3.95	31.03	9.84 °L	1.3K	1
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 75 Mash Thickness: 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: 5/15/2015 8:54 AM Notes:
Pool Ale V3 (late Hop)	American Pale Ale	10.57 Litres	1.046	1.012	4.42	34.6	5.1 °L	1.3K	0
Author: Pascal Riendeau (Paco) Boil Size: 14.194 Litres Boil Time: 60 Boil Gravity: N/A Efficiency: 70 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: 3/25/2011 1:05 AM Notes: This is a light interpretation of the style... for summer hot days. I didn't like the Amarillo last time and I want to give S-04 another chance... also simplified the grain bill a bit... and first attempt at an all late hop beer. Mash at 154°F: look "fully converted" at 30 min. Whirlfloc at 2min. Cool to ~16-18°C in ~30min. Pitch sprinkled US-05 (02 2012) and S-04 (03 2011): one in each carboy after letting the carboy equalized to the temperature with the room Fermentation temp. is ~14°C for both 31/03 - S-04: 1.016 - US-05: 1.012
Raising The Revolution. Birthday Pale Ale	American Pale Ale	24 Litres	1.052	1.015	4.91	30.18	5.15 °L	1.3K	2
Author: gooch Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.113 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: dextrose Priming Amount: 7 oz Creation Date: 4/6/2014 1:08 PM Notes:
20 Dessertstout	Sweet Stout	13 Litres	1.059	1.023	4.92	28.28	40 °L	1.3K	1
Author: Anders Bekkelund Boil Size: 15 Litres Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/1/2013 1:13 PM Notes: Vanilla extract made from vanilla bean and 40 % ethanol. Coffe extract from freshly ground beans in cold water overnight (fridge). Oak chips added in bag and left for flavouring with taste samples every day. Primary fermentation at 20 centigrades, secondary at 16 centigrades.
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