Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Solsvik Weissbier	Weissbier	50 Litres	1.04	1.005	4.68	17.72	4.25 °L	4.8K	2
Author: Osken Boil Size: 60 Litres Boil Time: 90 Boil Gravity: 1.034 Efficiency: 35 Mash Thickness: 36 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/31/2017 6:35 PM Notes:
Koloss Extra Peated Scotch Ale	Scottish Export 80/-	5.5 Gallons	1.063	1.017	6.01	73.39	20.85 °L	4.8K	0
Author: jpthier1020 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.049 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: 9/23/2012 3:11 PM Notes: This is great! Do not be fooled by what some consider a high volume of peated malt. I love that peaty fiery essence to this; something about the WNC mountains and Scottish/Scotch influence that makes sense.
Hop Fu! Clone	American IPA	5 Gallons	1.063	1.012	6.68	150.27	6.05 °L	4.8K	0
Author: Seaview Brewery Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 66 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: Keg Priming Amount: Forced CO2 Creation Date: 10/2/2015 3:11 PM Notes:
BOHEMIAN DARK LAGER BRAUMEISTER 20 L	Czech Dark Lager	21 Litres	1.054	1.013	5.49	22.4	23.84 °L	4.8K	0
Author: AnteK Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: Forced carbonation Priming Amount: N/A Creation Date: 2/21/2016 12:20 AM Notes: My recipes are all elaborated for Speidel Braumeister 20L The recipes clone are sometimes a little different from the original but are adjusted according to the final result. BIAB method for Braumeister 20l, efficiency 75 % total Water: 28l. 25l to mash 3l to sparge Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 10˚C - 5 days to diacetyl rest at 20˚C. Rack to secondary and lager for at least five weeks at 40 °F (4.4 °C) or below.
Peanut Butter Jelly Time	Brown Porter	5.5 Gallons	1.052	1.013	5.14	29.66	26.7 °L	4.8K	0
Author: Big Johnson Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/31/2016 6:34 AM Notes:
5 - Helles Exportbier 21lt	German Helles Exportbier	21 Litres	1.052	1.007	5.99	21.03	5.25 °L	4.8K	1
Author: technocrath Boil Size: 21 Litres Boil Time: 90 Boil Gravity: 1.049 Efficiency: 84 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/24/2016 12:24 PM Notes:
AHS Wit Adaption	Witbier	5.25 Gallons	1.057	1.014	5.66	8.79	4 °L	4.8K	1
Author: kcpup Boil Size: 6 Gallons Boil Time: 30 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: 3/5/2012 8:17 PM Notes: Mashed about 17 minutes at 132. Added the 5 quarts and stirred until 152. Mashed for 1hr 15min at 152. Fresh zest also works well. Ensure the coriander is Indian coriander.
Vienna SMASH Lager	Vienna Lager	5.5 Gallons	1.047	1.01	4.86	31.47	5.82 °L	4.8K	1
Author: llvtt Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/27/2016 4:58 PM Notes:
Cinnamon Coffee Stout	American Stout	5.5 Gallons	1.066	1.016	6.47	53.67	37.51 °L	4.8K	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:
Paulaner Hefeweizen Clone	Weissbier	5 Gallons	1.055	1.014	5.38	21.68	5.17 °L	4.8K	8
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/31/2016 4:06 PM Notes: Actual OG 1.060 at 74 degrees = 1.062 Fermenting at 65 degrees 3 days, 68 3 days, 70 3 days Racked to secondary on 9th day Won 1st at work homebrew competition (10 entrants) *substituted CaraPils for CaraVienne
London Bridge Porter	English Porter	200 Litres	1.049	1.012	4.89	36.1	33.64 °L	4.8K	0
Author: Barba d'oro Boil Size: 220 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 67 Mash Thickness: 5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/19/2016 7:53 AM Notes:
Classic West Coast IPA	American IPA	5.5 Gallons	1.064	1.013	6.61	85.13	6.54 °L	4.8K	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 77 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: 12/22/2017 4:50 PM Notes:
Austrian Caramel Lager	Munich Helles	5 Gallons	1.051	1.013	5.05	23.91	12.47 °L	4.8K	1
Author: suncrush Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/11/2012 8:47 PM Notes:
A9D Weizenbock By Jamil Zainasheff	Weizen/Weissbier	5.25 Gallons	1.068	1.017	6.73	0	23.72 °L	4.8K	2
Author: dkcollier@yahoo.com Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.051 Efficiency: 43 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/5/2015 7:06 PM Notes: Use 3 liquid yeast packages. Mash at 152° Increase the pre-boil volume as needed to allow a 90 minute boil, which will help reduce DMS in the beer. DRINKABILITY: Has been good. Everyone has liked it. This is brewed at the original recipe from Brewing Classic Styles by Jamil Zainasheff and John Palmer. Page 196. Pre-Boil Gravity expected: 1.069 (16.9°P) OG: 1.068 (12.0°P) 03/15/15 Pitched FG: 1.016 (2.5°P) 03/27/15 Kegged Fermented at 62° for 8 days. Raised to 64° for two days. Last day lowered to 45° forced conditioned to clarify. Used a sprange system from Jim's equipment. Boiled 4 gallons and sparge to 6 gallons total. Errors found in digital temperature probe. Found to be 15° off. New ThermoWorks ordered. Had to add 1.5 lbs of DME to drive OG to 1.068. Poor efficiency due to under temperature conversion. Product Unit Price Quantity Total German Pilsen Malt 1 lb $ 1.40 5 $ 7.00 White Wheat Malt 1 lb $ 1.10 10 $ 11.00 German Munich Malt 1 lb $ 1.40 2 $ 2.80 Belgian Special B Malt 1 lb $ 2.10 0.5 $ 1.05 C 40 Malt 1 lb $ 1.40 0.5 $ 0.70 Chocolate Malt 1 lb $ 1.60 0.5 $ 0.80 Hallertau Hersbruck Hops 2oz $ 2.70 1 $ 2.70 Abbey Ale Yeast $ 6.00 3 $ 18.00 Order Summary Sub Total $ 44.05 Tax $ 0.00 Grand Total $ 44.05 Payment Methods Drafted Dan's House
Hazelnut Brown Ale #brownaleday	American Brown Ale	6.1 Gallons	1.06	1.016	5.81	22.41	23.25 °L	4.8K	1
Author: Homebrew Fanatics Boil Size: 7.4 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/22/2017 9:22 AM Notes: A special Brown Alle recipe to celebrate Brown Ale Day! The 3rd Sunday of October is Brown Ale Day... Lock it into your calenders and help celebrate the humble #brownale!
Horegården Grand Cru	Belgian Golden Strong Ale	25 Litres	1.066	1.016	6.59	23.1	6.36 °L	4.8K	3
Author: Tore Boil Size: 30 Litres Boil Time: 90 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/21/2012 6:21 PM Notes: Pitched it onto yeast cake of a normal wit, would probably swap out pale malt with pilsner malt.
Creamy Nut Brown	American Brown Ale	5.5 Gallons	1.06	1.016	5.85	39.09	31.74 °L	4.8K	1
Author: jlauds Boil Size: 7.5 Gallons 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: 4/14/2012 3:48 PM Notes:
Azacca SMASH	American IPA	5 Gallons	1.061	1.012	6.49	58.35	3.84 °L	4.8K	2
Author: Swanbeer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2017 6:55 PM Notes:
Goose Island IPA	English IPA	5 Gallons	1.063	1.016	6.24	78.45	9.14 °L	4.8K	1
Author: buzzerj Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/19/2013 8:50 PM Notes: A Vulgar Brew. Try it. The base pale malt is a Warminster Floor Malted Maris Otter, a fine base malt for a British ale. Liquid malt extract is added at flameout.
Cincinnati Pale Ale	American Pale Ale	20 Litres	1.041	1.01	4.04	33.98	7.86 °L	4.8K	0
Author: illingwd Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/27/2018 9:21 AM Notes: This recipe uses the Palmer Brewing method: - Make up wort in 3 US gal (11.4L) of cold water (on the heat) using half of the total DME. Heat the water up to steep temperature before adding the steeping grains. - At the end of the boil add the remaining DME and allow the final hop addition to steep. - Cool and add the wort to 3 US gal (11.4L) of cold water in the fermentor to make up target volume.
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