Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Dark Chocolate Porter	Brown Porter	5 Gallons	1.051	1.012	5.15	23.86	33.84 °L	4.3K	2
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 1.25 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: 10/28/2015 6:13 PM Notes:
Hoppy Blonde	Blonde Ale	3 Gallons	1.051	1.013	5.06	16.11	4.4 °L	4.3K	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/16/2016 9:36 PM Notes: Mash pH hit 5.4
#20 Rye Saison	Saison	7.5 Litres	1.05	1.008	5.62	32.06	11.52 °L	4.3K	2
Author: jesperp85 Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/18/2013 10:41 PM Notes:
Smithy Pale Ale	Standard/Ordinary Bitter	5.5 Gallons	1.04	1.012	3.6	33.34	8.21 °L	4.3K	0
Author: grv Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.027 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/12/2013 4:20 AM Notes: I was going for Sam Smith's Old Brewery Pale Ale with this. Not sure I quite got there, but it's very nice nonetheless. First time using WY1469.
Dark Lightnin' Barleywine	American Barleywine	7 Gallons	1.122	1.026	12.64	43.71	27.12 °L	4.3K	2
Author: LenTex Boil Size: 10 Gallons Boil Time: 60 Boil Gravity: 1.085 Efficiency: 75 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: 8/23/2012 2:51 AM Notes:
Cinnamon Coffee Stout	American Stout	5.5 Gallons	1.066	1.016	6.47	53.67	37.51 °L	4.3K	0
Author: MashinMatt Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 1.2 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: 11/18/2015 11:25 PM Notes:
B's Key Lime Pie Sour Ale	Berliner Weisse	5.5 Gallons	1.053	1.009	5.73	10.11	6.82 °L	4.3K	3
Author: BCole Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 2/16/2021 6:01 PM Notes:
Crème Brûlée Imperial Milk Stout	Russian Imperial Stout	4.5 Gallons	1.103	1.026	10.12	70.04	39.48 °L	4.3K	3
Author: Josh (Brewer's Friend) Boil Size: 6 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: N/A Priming Amount: N/A Creation Date: 11/29/2011 10:46 PM Notes: - mash with 2tsp chalk, .5tsp CaCl2, .5tsp Epsom Salt, 1.5tsp Baking Soda - caramelize sugar by heating in pan until browned and adding immediately to boil - add vanilla and cardamom at end of boil, remove vanilla beans before transferring to fermenter - Wyeast 4021 added during rack to secondary brewed on 1/4/2012 - OG: 1.098, ~71% efficiency - mashed a little too high, for some reason mash temp read over 160 even when striking at 164. Electric heating element in kettle may be skewing temperature readings of strike water. Had to add cold water to mash to get down in 150s. racked on 1/11: gravity 1.025
ESB	Extra Special/Strong Bitter (ESB)	6 Gallons	1.055	1.015	5.23	34.36	9.01 °L	4.3K	0
Author: Sean Sutherland Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 68 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Keg Priming Amount: N/A Creation Date: 12/27/2014 7:59 PM Notes: OG: 1.056 FG: 1.015 ADF: 73% IBU: 40 Color: 8 SRM Alcohol: 5.4% Boil: 60 min Pre-Boil Vol: 7 gallons Pre-Boil Gravity: 1.048
Lemon Ginger Sour	Berliner Weisse	5.5 Gallons	1.066	1.013	7.02	11.47	4.79 °L	4.3K	1
Author: hines57 Boil Size: 6.25 Gallons Boil Time: 45 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 1.3 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: 5/1/2016 3:53 PM Notes: Mash Grains in 3.25 Gallons x 90 min at 154F. At end of mash add 16oz crushed Acid Malt and stir then sparge off 6.25 gallons to ultra sanitary Metal pot fermenter. Purge air space with Co2. Cool to 95F and pitch 8oz Goodbelly Mango Probiotic drink. Flush again with Co2. Lacto ferment with Heat Belt at 90 to 95F for 48 to 120 hrs to sour. Boil as usual to 5.5 gallons. Note Add 2.5gm yeast neut to boil and 1 lb DME for head retention and 1.5 lb Belgian Candi Sugar to boil. Cool to 68F and Oxygenate well and pitch SA-5 to Sacc ferment. Transfer to secondary and add 2 to 4 lemon zest (to taste) and 1 oz Fresh Ginger Root Minced, 0.5 oz Crushed Coriander. Bottle as usual. May want to add champagne yeast at bottling as it is acid resistant. If you want a lower alcohol brew then don't add the Candi Sugar.
Dunkelweizen	Dunkelweizen	5.5 Gallons	1.048	1.008	5.33	21.62	20.43 °L	4.3K	0
Author: Ozarks Mountain Brewery Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/18/2012 11:55 PM Notes:
Falcon Smash IPA	American IPA	23 Litres	1.062	1.011	6.66	53.83	6.3 °L	4.3K	0
Author: Neeb Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/20/2017 10:36 AM Notes: Mineral Additions (gm) Mash (19.7L) Gypsum 4.5g Calcium Chloride 1.4g Epsom Salt 1.0g Sparge (treating 15L, using 13.1L) Gypsum 3.5g Calcium Chloride 1.1g Epsom Salt 0.8g
Westvleteren Blond Clone	Trappist Single	34 Litres	1.054	1.01	5.75	38.57	4.55 °L	4.3K	0
Author: Steinar Haug Boil Size: 38 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 77 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: 6/4/2017 9:02 PM Notes: 1: The goal is to get 1051 - 1052 OG 2a: Use 200g (2.7%) sugar as late addition if you are bottle carbonating the beer. Then, when bottling, add approx 200g sugar to get it carbonated (200+200 = 400). 5.8% abv is the goal. 2.b: Use 400g sugar directly to the boil as late addition if you are kegging or adding co2. This depends on your efficiency. 3: Store for approx 6 weeks. 4: Enjoy
Smash Citra Clone (Trou Du Diable	American IPA	21 Litres	1.073	1.015	7.63	57.08	6.56 °L	4.3K	2
Author: Guillaume Raymond Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 68 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: 7/19/2017 1:06 PM Notes:
Wheatwine	Wheatwine	5 Gallons	1.111	1.024	11.49	40.53	9.53 °L	4.3K	0
Author: mbergins Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.093 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: 1/21/2016 3:30 AM Notes:
Dunkel Weissbier	Dunkelweizen	50 Litres	1.053	1.013	5.27	13.81	15.34 °L	4.2K	0
Author: OTB Bike Brewery Boil Size: 59 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 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: 8/26/2014 12:52 PM Notes:
Bone Dry Irish Stout	Irish Stout	1 Gallons	1.06	1.015	5.91	78.12	50 °L	4.2K	6
Author: Tyco711 Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/6/2016 8:09 PM Notes:
Strawberry Wit	Witbier	2 Gallons	1.051	1.012	5.09	17.83	3.37 °L	4.2K	6
Author: bonobrews Boil Size: 2.25 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/17/2013 4:25 AM Notes: This beer will hopefully provide a nice wit base for my strawberry wit, kiwi wit, and other fruit adjunct beer testing. Originally scaled down to 2 gallons for test batches. Efficiency at 80% only for smaller batches for sparging. Frozen strawberries used for simplification in sanitation (already pasteurized), maybe wash in vodka for 30min before adding.
Pink Peppercorn Saison	Saison	5.5 Gallons	1.066	1.01	7.25	37.24	4.47 °L	4.2K	0
Author: Dan and Dawn Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: 2.59 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/20/2018 10:48 PM Notes: Add 3g of Gypsum and 2g of Calcium Chloride in Strike water.
Burning Rubber (Fat Tire Clone)	American Amber Ale	5.5 Gallons	1.05	1.012	4.98	16.58	11.49 °L	4.2K	4
Author: maconmatt Boil Size: 6.23 Gallons Boil Time: 60 Boil Gravity: 1.044 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 9:16 PM Notes:
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