Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Founder's Breakfast Stout Clone	American Stout	5.25 Gallons	1.075	1.014	7.98	44.98	50 °L	1.2K	2
Author: Camp Rock Grove Brewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.131 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 72 ° F Priming Method: CO2 Priming Amount: N/A Creation Date: 1/15/2017 6:34 PM Notes: Due to the chocolate added at the end of the boil, make sure to top up the batch volume to 5.25 gallons, as there will be quite a loss to trub in the fermenter. The first addition of coffee is in the boil, and the grounds can be loosely bagged in a hops bag and added at flame out, to steep in the wort. It is recommended to do a secondary fermentation on this beer, to get it off of the trub and coffee grounds, and it can be racked onto the second coffee addition (cold brewed). The second coffee addition is 2 ounces of coarsely ground coffee, brewed with 12 ounces of water, cold brewed and added at secondary fermentation. If not doing a secondary, the second coffee addition can be added at bottling time. Due to the high starting gravity of this beer, we recommend purchasing two packages of yeast or to make a yeast starter. Aerate the cooled wort thoroughly, to ensure a healthy fermentation.
Bishops Tipple Clone Gibbs-mew	British Strong Ale	23 Litres	1.063	1.013	6.57	27.21	21.82 °L	1.2K	1
Author: rembrew Boil Size: 30.53 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/4/2022 10:34 AM Notes:
Leftover Hops NEIPA	American IPA	6.5 Gallons	1.076	1.018	7.62	14.25	4.86 °L	1.2K	1
Author: bhive01 Boil Size: 6.84 Gallons Boil Time: N/A Boil Gravity: 1.076 Efficiency: 80 Mash Thickness: 2 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: 5/6/2021 9:40 PM Notes:
White (Raja Clone) Citra IPA	Imperial IPA	5.5 Gallons	1.066	1.013	6.95	88.36	3.81 °L	1.2K	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: 4.5 oz Creation Date: 4/15/2020 12:48 AM Notes:
Fraoch Scottish Heather Ale	Scottish Light	20 Gallons	1.061	1.013	6.34	30.64	13.15 °L	1.2K	0
Author: wilkinga Boil Size: 23 Gallons Boil Time: 90 Boil Gravity: 1.053 Efficiency: 75 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: 12/27/2019 12:54 PM Notes: 1 oz mugwort 1 oz meadowsweet 6 oz dried heather flowers 48 oz heather honey add at end of boil
Vanilla Peanut Butter Porter	American Porter	5.5 Gallons	1.057	1.013	5.76	27.16	32.15 °L	1.2K	0
Author: Bneums Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 75 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: 1/3/2018 5:08 PM Notes:
Vanilla Porter	American Porter	6 Gallons	1.065	1.019	6.02	33.27	30.07 °L	1.2K	0
Author: Ozarks Mountain Brewery Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 80 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: 10/4/2017 2:01 PM Notes:
NE DIPA Vic Secret Mosaic	Double IPA	20 Litres	1.076	1.015	8.05	30.8	5.53 °L	1.2K	0
Author: Brewstore Boil Size: 26 Litres Boil Time: 75 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/29/2017 11:42 AM Notes: Start whirlpool at 76C and allow to drop over the course of the 30 mins. Pitch at 17-20C and allow to rise to 21-23C. Ramp temperature at 4 days to end of fermentation along with sugar and dry hop. Cold crash after 4 days and carefully rack directly into cornelius keg or bottling vessel. Condition at least two weeks.
Stone Ruination DIPA MOD	Imperial IPA	5 Gallons	1.071	1.018	7	160.03	6.07 °L	1.2K	1
Author: Rogerio DaSilva Boil Size: 3.5 Gallons Boil Time: 90 Boil Gravity: 1.102 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/31/2017 2:00 PM Notes: Water for partial mash: dilute water with distilled or RO water, if needed, to below 100 ppm carbonates (bicarbonate ions (HCO3–) or “alkalinity as CaCO3”), add calcium, if needed, to make 100 ppm Ca2+, use 3:1 ratio of gypsum and calcium chloride for adding calcium ions (for dilution: filtered tap water) Procedure: 1. Make yeast starter 2–3 days ahead of brew day. 2. On brew day, heat 4.1 qts. of brewing liquor to 165 °F and mash grains at 154 °F for 60 minutes. Stir every 8 minutes or so, if you can do so without losing a significant amount of heat. 3. Collect around 1.75 gallons of wort. Add water to make at least 4.0 gallons of wort. Stir in roughly 1/2 of the malt extract, hold at 154 °F for 5 minutes, then bring to a boil. 4. Boil the wort for 90 minutes. (If hot break does not appear as big, fluffy flakes after first 15 minutes of boil, add 0.5 tsp. gypsum.) 5. Add hops and Irish moss / whirfloc at times indicated. Add water, if needed, so boil volume never drops below 3.5 gallons. 6. Dissolve remaining malt extract in wort and stir in with 10 minutes left in boil. (You can do this in shifts.) Option: add Fermax 0.5 tsp per gallon as yeast nutrient, 15 minutes before the end of boil. 7. Chill wort to 70 °F. If using an immersion chiller, swirl chilled wort and let sit for at least an hour (covered) to let hop debris settle. 8. Transfer wort to fermenter, leaving as much hop debris and trub behind as possible. Add water to yield 5.0 gallons. 9. Aerate the wort thoroughly and pitch sediment from yeast starter. 10. Ferment at 70 °F. If dry hopping in a keg, let beer fall (at least mostly) clear before racking. 11. Dry hop for 7 days. Avoid exposing beer to oxygen as much as possible when transferring wort and dry hopping after fermentation. Double Dry Hopped Option: Note to make the Double Dry-Hopped version, remove the first charge of dry hops and add a second charge of the same amount. You can use more Centennial. Simcoe, Citra or Amarillo also work really well.
Cherry Saison V1	Saison	5.5 Gallons	1.059	1.01	6.49	31.46	4 °L	1.2K	0
Author: voodoo_donut Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/20/2017 7:21 PM Notes: Instead of montmorency cherries listed above,Used tart cherry concentrate, only 4 ounces: came out subtle on the cherry, which was actually ok(better than a cherry bomb)....I am going to rebrew w 6 ounces of concentrate soon.... Actual FG is much lower, w resultant increase in ABV. Saison yeasts tend to be beasts, and the BF calculator may not have taken that into account. My observed FG's have been 1.003, 1.002, 1.002.
Right To Bear Arms IPA (2 Hearted Ale Clone)	American IPA	5 Gallons	1.067	1.017	6.64	47.37	5.79 °L	1.2K	1
Author: snowman Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: Recommended amount Creation Date: 2/7/2013 11:48 PM Notes: -Add the Light Extract at the 10min boil time (with the Irish Moss and Centennial hops) -Primary fermentation use blow off tube Day (1-7) -Add Dry Hop secondary fermentation Day (8-14) -Add Ployclar and Super Kleer in tertiary fermentation Day (15-21) Total fermentation 3 weeks -Bottle on Day (21) -Bottle Condition for 4-6 weeks
The Chicago Heater	Winter Seasonal Beer	10 Gallons	1.08	1.018	8.08	26.01	16.15 °L	1.2K	0
Author: Maltatesta Boil Size: 12 Gallons Boil Time: 90 Boil Gravity: 1.067 Efficiency: 75 Mash Thickness: 1.36 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/21/2016 8:46 PM Notes: Use large grain muslin bags for hops since they are whole cone. Remove at end of boil so whirlpool works correctly. This is why post boil pre-chill time is listed as 0 minutes even though we will whirlpool for 10 and rest for 10. Starter: pour 0.5 L water to flask, add 11.4 oz of DME and yeast nutrient, stir until dissolved. Add water to 1.25 L, heat until pasteurized. When liquid temperature has come to room temperature pour 2 vials of yeast into flask. Cover and spin at room temperature for as long as possible. Add honey and molasses 48 hours after pitch, when full kreusen will have been established. The lag phase will have ended and there will have been a day and a half of the exponential phase. We are starting with enough yeast for 1.071 OG, which is what the wort will be at pitch. This will ensure that the yeast present during lag get the full benefit of lag and are healthy (if we added the amount of yeast we need for the full 1.079. beer we are making to wort that is only 1.071 there won't be enough nutrient for each cell and they will be less healthy, this is what over-pitching refers to). After the beginning of the exponential phase there will be enough yeast cells to handle the addition of the honey and molasses; they will have gotten a good start on the complex malt sugars, especially maltose, and will not selectively ferment the simple sugars from the honey and molasses. This protects the fermentation from the problems that can arise from adding a significant amount of sugar adjuncts to the malt and will get the beer to the right FG (not too sweet) while maintaining the honey and molasses notes. Add an oz of bitter dried orange peel and an oz of sweet dried orange peel to a muslin bag to secondary. Make a tea with 3 cloves and add it to secondary as well, with the hops in a muslin bag. Taste frequently and pull when desired clove flavor has been achieved. Cloves are very strong and can easily overwhelm and even ruin a beer.
H Town Brown	Specialty IPA: Brown IPA	12 Gallons	1.073	1.017	7.35	55.08	20.28 °L	1.2K	0
Author: headshaker Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 75 Mash Thickness: 1.41 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: 12/12/2016 12:51 AM Notes: Pre-boil: 14.14 gallons @ 212°F Post-boil: 12.73 gallons @ 212°F Estimated Gravity Readings Mash 1.084 Second Runnings 1.040 Preboil 1.0682 Post Boil 1.072
Gahr American IPA	American IPA	26 Litres	1.066	1.014	6.81	63.06	6.84 °L	1.2K	0
Author: BrewChef Boil Size: 32 Litres Boil Time: 90 Boil Gravity: 1.053 Efficiency: 85 Mash Thickness: 4.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/5/2016 2:52 PM Notes:
Brown Suger Rye Porter2	Robust Porter	10 Gallons	1.065	1.019	6.01	49.56	24.7 °L	1.2K	2
Author: camtrox Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.092 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 12/17/2015 6:02 PM Notes: Started with Salted Carmel Porter Recipe by Yellow_Boots from brewtoad.com and made some changes to make brown sugar rye porter.
Lilac IPA 4	American IPA	12 Gallons	1.06	1.015	5.92	67.16	11.68 °L	1.2K	0
Author: seamus garrett Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 65 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: 9/6/2015 5:09 AM Notes:
Papa Doc Imperial IPA V2	Imperial IPA	5.5 Gallons	1.07	1.016	7.17	134.16	10.47 °L	1.2K	4
Author: IraSurefire 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: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/16/2015 2:12 PM Notes:
Whisky Barrel Stout	American Stout	5 Gallons	1.066	1.017	6.43	32.88	34.82 °L	1.2K	0
Author: Norwaystout Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 35 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: 5/9/2015 8:45 PM Notes:
El Hefe	Weizen/Weissbier	5 Gallons	1.076	1.019	7.49	18.32	10.83 °L	1.2K	0
Author: David Saba Boil Size: 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: 6/15/2013 2:02 PM Notes:
English IPA 0.1a	English IPA	16 Litres	1.062	1.017	5.83	51.69	9.05 °L	1.2K	1
Author: Dodes Boil Size: 20 Litres Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: cane sugar Priming Amount: 56 g Creation Date: 6/21/2013 11:31 AM Notes:
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