Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Honey Weiss	American Wheat Beer	10.75 Gallons	1.055	1.008	6.22	14.55	5.15 °L	4.4K	1
Author: Bentist Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.048 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: 7/9/2016 2:30 PM Notes: Add honey 5 minutes after flameout.
Lime Cream Ale	Cream Ale	6 Gallons	1.044	1.009	4.58	33.16	3.12 °L	4.4K	0
Author: Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 70 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: 4/15/2016 8:17 PM Notes:
Blackberry Belgian Ale	Witbier	5.5 Gallons	1.053	1.012	5.39	13.36	4.3 °L	4.4K	2
Author: 2Squids Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/16/2015 4:54 AM Notes: Blond candi syrup in a last 15 minutes of boil. Blackberry Puree in at primary.
Dogfish Head Indian Brown Ale Clone V2	Old Ale	6 Gallons	1.065	1.019	5.93	23.37	21.42 °L	4.4K	2
Author: Da-Beers Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.129 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: 9/16/2013 8:16 PM Notes: *Start Yeast (slap pack) *Grind steeping grains *Bring 1 gal water to 155 F, *Partial mash @ 150 F for 30 min *Sparge grain bag into fermenter with 1 gal 170 F water *Add 1 gal water to wort, bring to boil *Add extract and sugar, bring to boil *Add boiling hops, boil 60 minutes *Add / splash 2 gal cold water into fermenter *Cool wort to 95 F *Add wort to fermenter *Measure OG *Pitch yeast between 65-80 F *Ferment in primary for 1 week *Rack to secondary and ferment for 2 weeks *Measure FG *Bottle with 3/4 cups corn sugar and 2 cups water boiled for 10 minutes, cool and add to wort *Bottle condition 3 weeks
Belgian IPA 300	Specialty IPA: Belgian IPA	300 Litres	1.063	1.01	6.93	42.15	11.16 °L	4.4K	0
Author: augustolarocca Boil Size: 340 Litres Boil Time: 70 Boil Gravity: 1.055 Efficiency: 80 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: 7/31/2017 1:32 PM Notes:
Cream Ale - 5 Gallon	Cream Ale	5 Gallons	13.2	2.966	5.49	18.91	3.92 °L	4.4K	4
Author: bevotx Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 10.3 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/21/2016 2:25 AM Notes:
Rothfort 10	Belgian Dark Strong Ale	20 Litres	1.104	1.026	10.27	41.88	40 °L	4.4K	1
Author: zolakoma Boil Size: 24 Litres 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: 1/28/2013 5:57 PM Notes:
Simple Imperial IPA	American IPA	5.5 Gallons	1.097	1.022	9.94	80.27	7.72 °L	4.4K	1
Author: MonteBrew Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 80 Mash Thickness: 1.25 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: 8/2/2019 4:36 PM Notes:
"SMASH" Hallertau Blanc	Specialty IPA: Belgian IPA	5.5 Gallons	1.059	1.013	6.07	62.42	7.77 °L	4.4K	0
Author: llvtt Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/31/2016 5:46 AM Notes:
Nelson Sauvin Pale Ale	American Pale Ale	5.5 Gallons	1.055	1.013	5.56	44.92	5.24 °L	4.4K	1
Author: Lee Ritter Boil Size: 8.25 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 1.45 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: 3/4/2016 3:53 AM Notes: FWH after mash
Blue Certified Clone	Light American Lager	5.5 Gallons	1.037	1.01	3.59	10.08	3.25 °L	4.4K	0
Author: WhiskeyTangoFoxtrot Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/28/2013 8:31 PM Notes:
Lemondrop/Mango Blonde Sour Ale 15Gal	Blonde Ale	16 Gallons	1.054	1.01	5.78	27.67	4.41 °L	4.4K	1
Author: atoughram Boil Size: 19 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 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: 2/22/2018 1:30 AM Notes: Follow all brew steps, lauter to the kettle, and bring to a boil without hops to sanitize the wort. Chill back down to 110f and pitch the Goodbelly Mango Probiotic into the kettle and treat the kettle as a sanitary cellar vessel from here on forward. Bubble C02 through the wort to blanket the top of the wort and displace the oxygen. Cover the kettle with Saran or cellophane wrap. Hold wort at 110f for 24hr, tasting it until it has soured sufficiently. Target pH is 3.5 to 3.6 or to your taste. Complete the boil and hopping per schedule after souring. The probiotic can be found at Fred Meyer/Kroger
Bakke Brygg American IPA Tropical Edition 20 L	American IPA	20 Litres	1.065	1.013	6.85	65.29	6.89 °L	4.4K	2
Author: Bakke Brygg Boil Size: 24 Litres Boil Time: 90 Boil Gravity: 1.054 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 6 g sukker/L Creation Date: 3/5/2015 11:19 AM Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 16 l meskevann og 13 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker. Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Kjøl ned til 17 grader før pitching av gjær. Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager. Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham
Smoked Ale	Other Smoked Beer	6 Gallons	1.064	1.016	6.33	27.64	17.3 °L	4.4K	0
Author: Mount This Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.051 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: 3/19/2016 11:00 PM Notes:
Berliner Weisse #2	Berliner Weisse	25 Litres	1.033	1.002	4.02	2.41	2.88 °L	4.4K	1
Author: Crookedeyeboy Boil Size: 26 Litres Boil Time: N/A Boil Gravity: 1.031 Efficiency: 65 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/3/2014 9:30 AM Notes: BW#2 Based on the original recipe this time I want to achieve the following: *No DMS this time, not sure how to do this but more attention to the heating of the wort in the boiler and CO2 blanketing *Dry hop to hell! 100g in 4.5lts worked a treat so I would like to dry hop this one with 300g of Cascade. *No stuck mash, not sure if this is entirely possible but I have added rice hulls to this recipe to ensure that I get a better runoff *No addition of Maltodextrin at the end of fermentation. This time I shall ensure that the lactobacillus culture is active and lively before pitching with the US05 *I shall be adding a good 1-2lt pitch of my house culture of lactics and wild yeast cultured from some grain suspended in a demijohn of wort. This has been drained and fed a couple of times and I am pretty sure I also added some dregs from a lambic bottle too. *Increase head retention: Add enough 80% Lactic Acid in the wort prior to heat/boil/fermentation to reduce the pH down to 4.4 apparently this will inhibit the lactics breaking down the large proteins I need for head retention. We shall see. Mash Schedule: *Dough in 11lts of liquor at 62°C(?) to start the mash at 52°C *Leave for 10 minutes *Remove approximately 30% of the mash and put in a large saucepan *Add 30g of Fuggle hops *Heat to 60°C and hold for 1-2 minutes *Bring to a boil and leave for 20 minutes *Return the boiled decoction to the main mash and stir *Mash temp should now be 63°C *Leave for 45 minutes *Fly sparge with near boiling water (95°C)to collect 26lts in the boiler *Adjust wort pH in the boiler using 80% Lactic Acid, before heating, to a pH of 4.4 *Heat until bubbles appear *Chill to 20°C *Pitch yeast and house culture Extra Cultures Being Added: *Vicaris - Triple/Geuze *Odell - 5 Barrel Pale Ale *Siren Craft Brewery - Gouttière Saison *Wild Beer - Solera Aged Beer Well I've done it, I placed 2nd in the London & SE Home Brew Competition in April 2015 See the link for the website, I knew this was a great beer, it was balanced and hoppy, but every time I opened a bottle I just thought 'wow Ive done it' Much thanks goes to Michale Tonsmeire. Cheers!
119 BrewDog Hazy Jane IPA	Specialty IPA: New England IPA	5.5 Gallons	1.07	1.015	7.19	11.06	7.1 °L	4.4K	2
Author: BrouHaHa Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 65 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: 2/14/2019 5:32 PM Notes:
Berliner Weisse On Fruit	Berliner Weisse	33 Gallons	1.047	1.008	5.09	5.32	2.92 °L	4.4K	4
Author: 105WestBrewing Boil Size: 39 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 80 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/24/2015 2:59 PM Notes: WL672 Lactobacillus Brevis 5000ml Starter Kettle Soured at 110*F 48hrs Lacto should drop gravity by 2*Plato resulting in a 10*Plato OG
Falstaff Clone	American Lager	2.75 Gallons	1.042	1.01	4.13	17.99	4.11 °L	4.4K	0
Author: Chris Weirup Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 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: 9/7/2018 2:16 AM Notes: FROM: https://www.brewtoad.com/recipes/falstaff
Pabst Blue Ribbon WW2	American Light Lager	150 Litres	11.788	2.734	4.83	12.28	2.25 °L	4.4K	1
Author: Larsen Boil Size: 175 Litres Boil Time: 60 Boil Gravity: 10.2 Efficiency: 85 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/24/2019 3:08 PM Notes:
Chocolate Orange Porter	Brown Porter	11 Gallons	1.062	1.016	6.14	26.58	30.19 °L	4.4K	0
Author: Brew Lab Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.053 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: 8/16/2015 8:57 PM Notes:
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