Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Awesome Recipe	Witbier	5.5 Gallons	1.078	1.02	7.61	22.98	4.18 °L	1.3K	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.066 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: 6/25/2014 11:38 PM Notes:
Industrial Arts Wrench Clone	American IPA	5.5 Gallons	1.074	1.018	7.28	26.94	4.39 °L	1.3K	0
Author: ringb39 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/13/2022 2:58 PM Notes: 2L starter 1 day prior to brew day Campden Pellet 1 day prior to brew day 5ml lactic acid to strike water, 3ml to infusion First dry hop of Citra 1 day after high krausen Second dry hop at end of fermentation
Dearkin - Belgian Dark	Belgian Dark Strong Ale	11 Litres	1.088	1.011	10.1	25.8	21.38 °L	1.3K	1
Author: Sean Dawson Boil Size: 15.51 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 16 ° C Priming Method: co2 Priming Amount: 7.45 bar Creation Date: 10/8/2021 9:04 PM Notes: Targeting a batch size of 11l to allow room for adding plums in the fermenter when fermentation is slowing down. I ran out of Pilsner, otherwise it would be all Pilsner malt I will prepare a massive yeast cake by brewing a low ABV beer beforehand and I will rack the wort directly on to it to avoid having to make a starter for such a big beer. The light chocolate malt is mainly to adjust for colour if you like it a bit darker. I doubt it adds much flavour at 50g but you never know.
Dragon's Milk	Imperial Stout	5.25 Gallons	1.098	1.023	9.89	44.07	50 °L	1.3K	0
Author: Herr Braumeister Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.08 Efficiency: 72 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: 5/30/2021 11:11 PM Notes: Mash grains at 156° F (69° C) for 60 minutes. The high mash temperature, caramel malt sweetness, and heft will help balance the beer when you dry it out with the bourbon/oak addition later on. Sparge at 168° F (76° C). Chill wort to 65° F (18° C), ferment for 7 days, and then allow temperature to rise to 68° F (20° C) and ferment to completion. This typically takes 10–14 days. While you are waiting, boil 0.5 oz. (14 g) of white, untoasted French oak chips, 0.5 oz. (14 g) medium toast chips, and 0.5 oz. (14 g) heavy char chips in 8 oz. (240 mL) of water for about 5 minutes. Drain off the water, and soak the wet chips in 8 oz. (240 mL) of cheap, rotgut plastic bottle whiskey or bourbon for 1 week. Drain, donate the booze to your nearest sink (or even better, use it in a pork shoulder marinade prior to smoking) and this time soak the chips in 750 mL good-quality bourbon (cask strength is better if you are willing to make the sacrifice) for 4­ to 7 days. You should get vanilla from the white chips, coconut from the medium chips, and dark chocolate notes from the heavy char. Begin tasting the bourbon after 3 days. After the boil in water and pre-soak in cheap booze to extract harshness, you should now get subtle, harmonious flavors and aromas from the chips. You are looking for a good, sweet, vanilla, coconut, and chocolate character that complements both bourbon and stout. When these flavors are detectable, and work well with the bourbon, it’s time to blend the soaking liquid into your finished or nearly finished stout. Add to taste—you don’t have to use all the bourbon, and you don’t have to add the soaked chips either, unless you feel the beer needs more oak character. Less is definitely more here—it seems like a whole lot of booze and a pitiful amount of wood, but this ratio will allow you to pull subtle, sweet barrel nuances from the chips, rather than harsh, dry tannins, charred wood flavors and bitterness. The bourbon itself will provide much of the flavor, and will bump up the alcohol on your stout a bit too, leaving you with closer to 10­–11% ABV, which is right in line with Dragon’s Milk. It will also dry out your beer appreciably, which is a good thing, because we’ve intentionally made the beer thick and sweet by mashing high.
Double IPL	American Lager	21 Litres	1.074	1.016	7.67	47.99	4.2 °L	1.3K	0
Author: Brewlol Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.062 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 10 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 2/11/2020 4:38 AM Notes: lager at 3 degrees C
Aloha IPA	American IPA	3.5 Gallons	1.063	1.009	7.08	88.77	6.62 °L	1.3K	0
Author: Tim Dewald Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/24/2018 7:52 PM Notes:
20C Old Rasputin Clone	Imperial Stout	3.5 Gallons	1.096	1.022	9.67	74.95	38.17 °L	1.3K	0
Author: J-Sap Boil Size: 5.1 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 77 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: 3/9/2017 3:00 AM Notes:
Scotch Ale	Scottish Light	6 Gallons	1.1	1.029	9.33	23.87	15.02 °L	1.3K	0
Author: AGNorm Boil Size: 7.7 Gallons Boil Time: 90 Boil Gravity: 1.078 Efficiency: 72 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: 2/12/2017 3:22 PM Notes:
3 Bbl Jade IPA	American IPA	130 Gallons	1.07	1.01	7.82	63.79	3.75 °L	1.3K	0
Author: amcclain Boil Size: 115 Gallons Boil Time: 60 Boil Gravity: 1.069 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/17/2016 12:14 AM Notes: Pitch 325g of US-05
Collusion Russian Imperial Stout	Russian Imperial Stout	11 Gallons	1.097	1.024	9.64	50.1	50 °L	1.3K	1
Author: AshStomper Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.066 Efficiency: 75 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 3/21/2016 8:22 PM Notes:
Black Citraic IPA - Beer 45	Specialty IPA: Black IPA	34.7 Litres	1.072	1.011	7.98	73.54	31.96 °L	1.3K	0
Author: Mig Boil Size: 41 Litres Boil Time: 90 Boil Gravity: 1.059 Efficiency: 74 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 17 ° C Priming Method: Dextrose Priming Amount: 135g @ 18C Creation Date: 2/12/2016 5:11 PM Notes: lager malt, Propino extra pale and Crisp Maris Otter = odd mixture .. just using up end of stuff! Carafa III added 60min into mash cycle. Mash pH @ 60 min = 5.40 Mash pH @ 90 min = 5.28 Pre boil pH = 5.30 Post boil pH = 4.98 Beer pH = 4.28 Effeiency at 74% so 1.2kg of Dextrose added: BG = 1052 OG = 1060 OG after dextrose =1074 FG = 1013 ABV = 8.02% IBU = 77.33 SRM = 33.07 Racked on 1-3-16 (1.5L-2L loss from yeast trub) and FG now 1011 with attenuation by to 83%: OG = 1074 FG = 1011 ABV = 8.22% Racked on 7-3-16 with 1500ml loss and 1L sterile water added: OG = 1072 FG = 1011 ABV = 7.98 IBU = 75.05 SRM = 32.40 Racked on the 16-3-16 with 1L loss.500ml added at racking + 200ml at bottling on: -----(with dextrose 135g): OG = 1072 FG = 1011 ABV = 7.98% IBU = 73.54 SRM = 31.96 Notes: adding carafa III two thirds through mash gives ....
Wurtzberger Maibock	Munich Helles	5 Gallons	1.067	1.012	7.16	18.87	4.37 °L	1.3K	0
Author: tapmcse Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.111 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: 1/16/2016 5:22 PM Notes: Add dry yeast to top of the Wert. Place fermenter in a warm area (60-65°F). Approx 1-3 days after adding the yeast and healthy fermentation is taking place, move your fermenter to your cool area (48-60°F). Basement floors during colder months or a refrigerator with temperature control. Wait 7-10 days of fermentation, then allow to rise to room temperature for 24 hrs. Diacetyl rest. Transfer into a glass carboy for 3-12 weeks at lagering temperature (36-45°F).
Left Overs	Wee Heavy	5.5 Gallons	1.093	1.025	8.87	10.05	29.53 °L	1.3K	1
Author: 1776 Brew House Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.204 Efficiency: 35 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: 1/5/2016 4:52 PM Notes:
Barnstorm	Foreign Extra Stout	310 Gallons	16.823	3.261	7.38	23.85	38.11 °L	1.3K	0
Author: IBC Boil Size: 355 Gallons Boil Time: 60 Boil Gravity: 14.8 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/28/2015 8:18 PM Notes:
Sabotage Stout	American Stout	5 Gallons	1.091	1.023	8.97	55.15	44.98 °L	1.3K	0
Author: IntrigueBrewing Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.083 Efficiency: 70 Mash Thickness: 1.5 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: 4/22/2015 2:27 PM Notes: Not going to lie, this is basically just the Brewing Classic Styles recipe for American Stout. This is going to serve as a calibration brew to see how my efficiency stacks up to what is estimated in the recipe.
Fontine La Salope [Extract]	Saison	6 Gallons	1.073	1.018	7.31	26.48	11.9 °L	1.3K	0
Author: jpthier1020 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 35 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: 1/4/2014 5:04 PM Notes: This recipe was converted from an All-Grain to Extract recipe to for a friend without equipment, time, and space.
Farmhouse Ale New	Saison	5.5 Gallons	1.044	1.012	4.3	24.96	3.38 °L	1.3K	0
Author: Jameswoody Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 74 Mash Thickness: 1.75 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: 12/1/2016 2:56 PM Notes:
NB Caribou Slobber	American Brown Ale	5.5 Gallons	1.046	1.012	4.36	45.01	18.47 °L	1.3K	2
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/15/2016 5:43 PM Notes:
Siren Undercurrent Oatmeal Pale Clone	American Pale Ale	20 Litres	1.04	1.008	4.16	24.81	6.31 °L	1.3K	0
Author: AndyHinsley Boil Size: 28.5 Litres Boil Time: 70 Boil Gravity: 1.028 Efficiency: 70 Mash Thickness: 3.5 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: 12/27/2017 2:01 PM Notes:
Witty Wit	Witbier	19 Litres	1.045	1.012	4.37	18.77	4.39 °L	1.3K	0
Author: AlkoholfreiLTU Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/7/2020 1:42 PM Notes: Deta dme ir truputis cukraus, bergamono zievele, puse as kalendros, tiek pat verbenosncitrinines
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