Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Schwartzer	Experimental Beer	4.8 Gallons	1.051	1.01	5.44	66.88	50 °L	995	0
Author: BrewdForce Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/28/2015 6:07 PM Notes: Schwartzbier style as an ale with grains mashed in biab(boil in a bag). Mashed in at 160 & held to 150F for an hour. I was going to dry hop with one ounce Columbus 15, but am holding off for now. I may just end up with a black IPA though.
Doofus (Duvel Clone)	Belgian Blond Ale	5.5 Gallons	1.066	1.007	7.73	47.05	5.23 °L	995	1
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.036 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 82 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/18/2019 1:27 AM Notes: Primary fermentation to start at 64F, and raise temp over 5 days to 82F. Keep at 82F for 2 weeks. Then cold crash at 32F for 3 weeks.
Selkirk Infidel IPA Clone	Specialty IPA: Belgian IPA	5.5 Gallons	1.058	1.01	6.21	61.02	10.42 °L	995	2
Author: Genus Brewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/15/2017 7:37 PM Notes:
Extract Hefeweizen	Weissbier	5.5 Gallons	1.061	1.016	5.85	13.61	4.1 °L	995	0
Author: Brew Camp Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/31/2017 8:28 PM Notes: 1. In your kettle, heat 3 gallons of water to 155 F 2. Carefully add your Dry Malt Extract (DME), stirring to avoid clumps 3. Bring your wort (malt liquid) to a boil 4. When the wort is at full boil, start a 60 minute timer and add 2oz Tettnang hops to the boil 5. After 60 minutes, turn off heat and cool (in sink or otherwise) 6. Pour 2.5 gallons cold water into your fermentation vessel, add hot wort and cool until about 70 F 7. Use your hydrometer to find your original gravity and record 8. Pitch your yeast and place airlock (and lid) on your fermentation vessel. 9. When signs of fermentation cease, after at least 14 days, rack your beer into your bottling bucket. 10. Add 5 oz priming sugar to 1 cup water and bring to a simmer. Allow to cool some, then add to bottling bucket. Stir gently with sanitized bottling wand. 11. Fill bottles and cap. 12. Store bottles at room temperature for 14 days. 13. Refrigerate overnight 14. Enjoy!!!
Choc Mint Stout (CM)	Spice, Herb, or Vegetable Beer	20 Litres	1.053	1.014	5.04	32.45	35.13 °L	995	0
Author: Back of the Passage Brewery Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/13/2016 11:03 PM Notes: ENTIRE BATCH LOST. Turned in to bottle bombs, all bottles disposed of. - 70 C strike temp. - Dark grains added with 20 min left in mash (66 C). - Used hop spider for first time. - Forgot whirlfoc tab. - Yeast re-hydrated and pitched at 20.5 C (1 packet), water for re-hydration may have been too hot. - Fermenter set to 19 C. - Volume was just on 20L from a 30L start. - OG 1052 an 18.5 C (1053 predicted) - Steeped tea bags in 500ml cold water (11 spearmint & 3 peppermint) strained after 3 hrs and flash boiled then added to fermenter @ 8 days SG 1022 (30/5/16) - 1/6/16 (10 days) SG 1022 - no mint aroma but a mild mint finish, Increased fermenter temp to 21C to try and drop SG. - 4/6/16 (13 days) SG 1020 - no mint aroma but a mild mint finish. - 5/6/16 Bottled using drops - FG 1020 (ABV - 4.7%) - Bottles marked (CM+) have a cocao nib added at bottling.
Magnum Falcon Mandarina Melon Pale Ale	American Pale Ale	5.5 Gallons	1.056	1.011	5.91	30.51	6.83 °L	995	1
Author: Snortmus123 Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.087 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/21/2016 8:59 PM Notes:
Box Of Chocolates - Sweet Chocolate Caramel Stout	American Stout	5.5 Gallons	1.071	1.027	5.77	41.69	35.44 °L	995	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.131 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/19/2016 7:06 PM Notes:
JIMBO Extra Hoppy Not An IPA	American Light Lager	5 Gallons	1.061	1.011	6.54	126.52	5.56 °L	995	0
Author: Jimbo! Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.102 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/17/2016 12:49 AM Notes:
Unstylish	American Brown Ale	5.5 Gallons	1.065	1.015	6.54	71.96	18.52 °L	995	0
Author: hoppyhed Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: Dextrose Priming Amount: N/A Creation Date: 1/17/2013 6:45 AM Notes: Notes: Ferment at 66 degrees Raise to 68 for 3 days Then raise it 1 degree a day until you get to 72. You will reach 72 degrees after one week. However on the 3rd day, at the end of the third day you need to add the dry hops and keep them on the beer for 10 days. After those 10 days are up. It will have fermented for 14 days (two weeks)and will be ready to be bottled. We shall remove dry hops and auto siphon the bucket using a fine mesh hop bag on it to strain out any trub. Add priming sugar into the bottling bucket and bottle. ******************************* This is meant to be a really really HOPPY brown ale. I hate brown ales so I'm hoping this is something more along the lines of DFH's Indian Brown Ale or maybe Grand Teton's Bitch Creek. I've never done a brown before so this will be a learning experience. Some of the core parts of the grain bill were taken from a podcast on Brown Ales I heard.
Smashing Pumpkins Ale	American Amber Ale	6 Gallons	1.044	1.011	4.29	13.37	15.95 °L	995	0
Author: board23 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.087 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 74 ° F Priming Method: White Table Sugar Priming Amount: 5 Oz Creation Date: 9/27/2015 5:19 AM Notes: Final Gravity at Bottling: CO2: 2.3 CO2, 5 oz of Table Sugar
Touch Of Rye Pale Ale	American Pale Ale	3 Gallons	1.05	1.009	5.29	31.41	8.21 °L	995	0
Author: dbrowning Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/23/2015 12:25 AM Notes:
Citra IPA	American IPA	5 Gallons	1.064	1.018	6.03	47.82	11.31 °L	995	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.106 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/12/2015 8:00 PM Notes: Heat 3.5 gal of water to 150F. Place grains into muslin bag and steep for 30 min. Remove bad after 30 min and lightly squeeze the bag. Bring the wort to a boil. Boil for 60 min. Begin hopping with 30 min left in the boil. Use the above rates for hopping. When there is 15 min left in the boil, add the 7lbs of dry malt extract. After all additions are done, chill your wort. Place 2 gallons of water in the fridge to chill. Add this to your fermentor after you have cooled the wort. when everything has cooled to 74 degrees, sprinkle your yeast on top. After fermentation has ended, add 1 oz of Citra hops for 4 days before bottling.
P.R. C. T. Ale	American Amber Ale	5.5 Gallons	1.057	1.014	5.65	35.24	14.18 °L	995	0
Author: briandebill Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.104 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: corn sugar Priming Amount: 1 cup Creation Date: 12/29/2013 2:20 PM Notes:
Lokentaz Zombie Stout	Sweet Stout	3.5 Gallons	1.068	1.023	5.85	25.64	47.46 °L	994	0
Author: Boil Size: 4.2 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/8/2015 5:32 PM Notes:
Plan B - Amber Alert	American Amber Ale	18.5 Litres	1.046	1.011	4.63	25.4	8.29 °L	994	0
Author: shabadoo75 Boil Size: 5 Litres Boil Time: 30 Boil Gravity: 1.099 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/12/2015 5:39 AM Notes:
Andy's Mosaic Session	California Common Beer	5 Gallons	1.055	1.01	5.8	22.09	4.38 °L	994	0
Author: Andy Conway Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 78 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/30/2015 4:33 PM Notes: My variation on a single hop sessional summer beer. After dry hop of 3 days yield is actually 4.5 gallons - left some in the pot with the trub and more in the secondary with the hops.
Tropical Sprue Wheat Beer	American Wheat or Rye Beer	5 Gallons	1.055	1.015	5.24	26.81	4.9 °L	994	0
Author: jpthier1020 Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.05 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: 5/18/2015 1:34 AM Notes:
Leftovers Amber	American Amber Ale	20 Litres	1.047	1.012	4.54	39.21	16.02 °L	994	0
Author: Chalswi Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.028 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/20/2016 12:38 AM Notes: BRY Slurry Pitch after chill down to 16 degrees. Leftover Partial Mash concoction from first BIAB session.
Bibira #1 (Çok Açık Renkli Hafif Buğday Birası)	International Pale Lager	15 Litres	1.038	1.006	4.15	22.2	3.21 °L	994	0
Author: ASA Boil Size: 11 Litres Boil Time: 80 Boil Gravity: 1.052 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/17/2016 9:05 PM Notes:
Baron Samedi - Smoked Black Lager	Other Smoked Beer	2.25 Gallons	1.049	1.014	4.63	25.27	35.63 °L	994	1
Author: MRA Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.037 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: 1/19/2015 5:02 AM Notes:
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