Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Wee Heavy	Wee Heavy	5 Gallons	1.097	1.027	9.2	28.02	18.6 °L	1.2K	0
Author: fzbjoe Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.065 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: keg Priming Amount: N/A Creation Date: 12/10/2016 4:19 PM Notes: RVA 141 Scotch Ale (McEwans): Produces the famous malty beers of Scotland, including the winter warmer, Wee Heavy. Flocculation: Medium Attenuation: 70-75% Suggested fermentation temperature: 65-70º F Alcohol Tolerance: High (11%) og - 1.092 fg - 1.018 ABV - 9.71% 12/25/16 - mash only. collected 6.5 gallons. kept sealed in fridge until brew day. 12/26/16 - completed boil. collected just under 5 gallons 1/08/17 - cold crash at 35F 1/13/17 - Kegged 15 PSI
Burton Ale	Burton Ale	5.5 Gallons	1.07	1.018	6.9	57.59	15.48 °L	1.2K	0
Author: Brew Cat Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 75 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: 6/7/2020 2:26 AM Notes:
Wheat, Rye & Hibiscus Saison	Saison	25 Litres	1.053	1.004	6.44	25.79	14.09 °L	1.2K	1
Author: Quernon Boil Size: 36.2 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/6/2017 3:50 PM Notes:
20.B.1. American Stout #1	American Stout	5.5 Gallons	1.063	1.015	6.25	52.33	34.73 °L	1.2K	0
Author: WAWooldridge Boil Size: 7.55 Gallons Boil Time: 90 Boil Gravity: 1.048 Efficiency: 72 Mash Thickness: 1.5 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: 8/30/2017 8:42 PM Notes: Overall Impression: This is a strong, highly roasted, bitter, hoppy, dark stout. The body and dark flavors are typical of stouts, with a more aggressive American hop character and bitterness. Aroma: Moderate to solid roast aroma, often with a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are acceptable at low levels. Medium to very low hop aroma, often with a citrusy or resiny character. Medium esters are optional. Light alcohol is optional. It should not seem sharp, acrid, or acidic. Appearance: It is generally jet-black, although some may appear dark brown. It has a large, persistent head that is light tan to light brown in color and usually opaque. Flavor: Moderate to very high roasted flavors, often tasting of coffee, dark or bittersweet chocolate, or roasted coffee beans. It may taste of slightly burnt coffee grounds, but this character should not be prominent. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. It has a low to high-hop flavor, generally citrusy or resiny. Medium to dry finish, occasionally with a lightly burnt quality. Low esters are optional, but light but smooth alcohol flavor is optional. Mouthfeel: Medium to whole body. It can be somewhat creamy. It can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately intense alcohol warmth, but smooth and not excessively hot. Comments: Breweries express individuality by varying the roasted malt profile, sweetness, flavor, and finishing hops. Generally, it has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts) and is becoming increasingly complex to find. History: A modern craft beer and homebrew style that applied a more aggressive American hopping regime to a strong traditional English or Irish Stout. The homebrew version was once known as West Coast Stout, a standard naming scheme for a more highly hopped beer. Characteristic Ingredients: Common American base malts, yeast, and hops. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts or additives may be present in low quantities to add complexity. Style Comparison: Like a hoppy, bitter, intensely roasted Irish Extra Stout. It is much more roast and body than a Black IPA. More significant, stronger versions belong in the Imperial Stout style. Stronger and more assertive than American Porter, particularly in the dark malt or grain additions and hop character. Vital Statistics: OG: 1.050 – 1.075 IBUs: 35 – 75 FG: 1.010 – 1.022 SRM: 30 – 40 ABV: 5.0 – 7.0% Commercial Examples: Avery Out of Bounds Stout, Bell’s Kalamazoo Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, Trillium Secret Stairs Tags: high-strength, dark-color, top-fermented, north-America, craft-style, stout-family, bitter, roasty, hoppy
Centenial IPA	American Brown Ale	5.5 Gallons	1.065	1.017	6.25	58.03	6.49 °L	1.2K	0
Author: masjavy Boil Size: 7 Gallons Boil Time: 75 Boil Gravity: 1.051 Efficiency: 75 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: 5/21/2017 5:25 PM Notes:
Goldie Gold	Belgian Golden Strong Ale	5 Gallons	1.105	1.017	11.45	34.71	8.18 °L	1.2K	1
Author: modert Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.096 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/5/2017 11:24 PM Notes:
Tripel V2	Belgian Tripel	20 Litres	1.093	1.012	10.54	32.33	5.21 °L	1.2K	0
Author: cactucillo Boil Size: 25 Litres Boil Time: 70 Boil Gravity: 1.074 Efficiency: 60 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: White Cane Sugar Priming Amount: 103 g Creation Date: 3/25/2017 11:59 PM Notes: Recipe taken from Greg Hughes' book "Home Brew Beer". I claim no authorship on this recipe. -Mash: 7.703 kg * 2.5 L/kg = 19.2575 L @ 77 C (To get mash temperature of 67 C. Cereal takes water temperature down around 10 C) -Sparge: 20 L @ 77 C Recommended fermentation temperature: 24 C. Temperature expected at home: 22-23 C -Boiling (Time to knock-out): T=70 min: Add Hallertauer. T=20 min: Put Cooling coil. T=15 min: Add Irish moss. T=15 min: Add Fuggles T=10 min: Add coriander seeds T=10 min: Add orange peel T=10 min: Add Candi Sugar -Fermentation: Primary fermentation: 7-10 days expected. Secondary fermentation: 4-7 days expected. Total fermentation time expected: 14 days. -Bottling and priming: Priming with 5.14 g/l of beet sugar. Bottle conditioning: 7-14 days for carbonation at around 22 C. 12 weeks for conditioning.
Saison (dry Yeast)	Saison	7.25 Gallons	1.059	1.011	6.37	34.11	4.77 °L	1.2K	0
Author: shaunstewart1971@gmail.com Boil Size: 8.25 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 84 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: 3/11/2017 1:16 PM Notes:
Single Malt IPA	American IPA	5.25 Gallons	1.071	1.018	6.95	70.94	6.88 °L	1.2K	0
Author: williamson_dan Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 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: 3/10/2017 7:13 PM Notes:
Doppelbock	Doppelbock	21 Litres	1.08	1.022	7.67	20.06	19.78 °L	1.2K	1
Author: Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.059 Efficiency: 62 Mash Thickness: 2.5 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: 1/11/2017 12:13 PM Notes:
Regan Dillon Porter	Baltic Porter	5.5 Gallons	1.061	1.014	6.14	35.86	36.05 °L	1.2K	0
Author: Antz Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 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: 2/12/2015 4:25 PM Notes: The total wort boil time is 60 minutes. Add the first hop addition once the wort starts boiling. Add Irish moss or other kettle finings and the second hop addition with 15 minutes left in the boil. Add the last hop addition at flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2.4-liter starter. Ferment at 67 °F (19 °C) until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in about one week. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes.
Almost Afflegem Belgian Dubbel	Belgian Dubbel	6 Gallons	1.069	1.015	7.2	16.24	17.94 °L	1.2K	0
Author: Kurt Schmatz Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: 1.052 Efficiency: 65 Mash Thickness: 1.25 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: 10/21/2016 4:52 PM Notes: 5 Gallons served after 5 weeks 5 gallons fermentor aged with oak chips soaked in 2 cup bourbon based tincture of cloves, dates and raisins. 1 cup added to fermentor in secondary.
Dumheter #4	Russian Imperial Stout	20 Litres	1.123	1.016	13.98	62.37	50 °L	1.2K	0
Author: Swij Boil Size: 22.5 Litres Boil Time: 90 Boil Gravity: 1.109 Efficiency: 70 Mash Thickness: 3 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: 10/4/2016 8:43 PM Notes: 4 kg Pilsner malt: 56 kr 3 kg Rökmalt: 47 kr 2 kg Specialmalt: 54 kr 1 kg Havreflingor: 29 kr 100 g Centennial hops: 104 kr WLP099 yeast: 79 kr If OG is too low add dry pale ale extract to hit the target. 1 kg Dry malt extrakt: 79 kr
Extract Cranberry Saison	Saison	5.5 Gallons	1.054	1.007	6.25	22	8.16 °L	1.2K	2
Author: JB2332 Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.086 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/16/2016 3:44 PM Notes:
Tractor Fuel	English Porter	10 Gallons	1.07	1.02	6.53	27.16	26.07 °L	1.2K	0
Author: Alemate Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.2 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: 12/31/2015 9:22 PM Notes:
Haddland Småbryggarlag, Rye IPA, No 32	Specialty IPA: Rye IPA	125 Litres	1.059	1.01	6.44	59.13	8.17 °L	1.2K	1
Author: kmosand@gmail.com Boil Size: 139 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/30/2015 10:16 AM Notes: 85g US-05 or WLP 320 / Wyeast 1010 starter
Snake Dog Clone	American IPA	5.5 Gallons	1.072	1.017	7.14	53.14	10.07 °L	1.2K	0
Author: babar79 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.131 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/29/2015 3:15 PM Notes:
Legends Never Die Saison	Saison	5.5 Gallons	1.061	1.011	6.6	25.9	5.8 °L	1.2K	0
Author: mattmmille Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 76 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 72 ° F Priming Method: Corn Sugar Priming Amount: 6.0 Creation Date: 5/2/2015 5:42 AM Notes: farmboy 2 row and Farmboy wheat (North Carolina grown)
Cascade Pale	American Pale Ale	5.5 Gallons	1.087	1.022	8.52	43.93	13.88 °L	1.2K	1
Author: jabold Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.159 Efficiency: 45 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/23/2015 6:37 PM Notes:
Lemon Blonde Ale	Blonde Ale	21 Litres	1.042	1.011	4.05	19.99	2.71 °L	1.2K	0
Author: Swelter Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.11 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/16/2015 3:35 AM Notes: Boiled 1.5kg of pils extract in 6 ltr water, added the hops as schedule. Add the zest of a couple of lemons when racked to secondary.
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