Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Schwarzbier W/Cocoa Nibs And Vanilla Beans 4 Gal Batch	Schwarzbier	4 Gallons	1.057	1.018	5.17	22.13	23.52 °L	1.3K	0
Author: foxchainman11@yahoo.com Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 61 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/26/2016 10:21 PM Notes: 9.0 lbs Weyermann® Floor Malted Bohemian Pilsner Malt 1.8 L 2.2 lbs Weyermann® German Munich Malt 7 L 0.45 lbs CHOCOLATE MALT, THOMAS FAWCETT 400 L 0.32 lbs Weyermann® Melanoidin Malt 25 L 0.32 lbs BESTMALZ German Wheat Malt 2 L 0.25 lbs Weyermann® Dehusked Carafa® I 340 L SG 1.048, FG 1.053 on 3/20/2017. Yeast starter to Mr malty.com. Then stored 1 week in refrigerator. Then 2000 mL vitality starter 24 hr before pitch. 3/3/2019 Scaled recipe to 4 gallons in the fermentor to brew inside. Record cold March Day. 22 F going down to -1 overnight. 5 oz of TCHO Cacoa Nibs and 2 vanilla Beans added near the end of fermentation. Left in primary suspended in a hop sack.
Jack Lime Ale	American Pale Ale	5.5 Gallons	1.054	1.009	5.85	24.2	2.69 °L	1.3K	1
Author: Jojo Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: 13 psi Creation Date: 4/24/2022 3:08 PM Notes:
La Si-NEIPA	Specialty IPA: New England IPA	21 Litres	1.063	1.019	5.78	10.7	4.71 °L	1.3K	0
Author: guilleweb Boil Size: 29.9 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 80 Mash Thickness: 3.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: 0.59 bar Creation Date: 10/21/2021 2:58 PM Notes: Hazy an citrus aromatic beer. The late addition of citrus & tropical hops gives that characteristic aroma. With the addition of carared you can obtain a beautiful orange colour. White and persistent foam close the perfect circle of this astonishing beer
New Red Ale	American Strong Ale	5 Gallons	1.068	1.019	6.45	15.5	18.68 °L	1.3K	1
Author: Nywolf Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.114 Efficiency: 70 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: 3/18/2021 1:10 PM Notes:
Sour Distancing - Mulberry & Cardamom Kettle Sour	Fruit and Spice Beer	28.5 Litres	1.061	1.014	6.13	11.78	6.98 °L	1.3K	0
Author: mikestuls Boil Size: 20.8 Litres Boil Time: 20 Boil Gravity: 1.079 Efficiency: 70 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: 3/6/2020 8:58 AM Notes: **Fruit Prep:** -Defrost fruit -Clean fruit with sanitized water -Mash up fruit -Refreeze fruit ------------------------------------------------------ **Brew Day 1** **Mash** -Hold 2 gallons of purified water at between 145-160F -Put grain bag around kettle pot, fill with grain and stir a few times -Hold for 1 hour **Sparge** -Squeeze grain bag out over kettle pot -Put grain bag in bucket and poor purified 170F water overtop until covered -Let sit for 10 minutes then squeeze out the bag and poor water into kettle pot **Boil 1** -Fill kettle pot up with purified water -Boil for 15 minutes to sanitize wort **Souring** -Cool and maintain at 86-104F (optimal 95-100F). -Add sour pitch -Cover top of kettle pot with saran wrap and put in plugged sink -Fill with boiling water occasionally to maintain temperature -Sour to taste **Brew Day 2** **Boil 2** -Boil for 20 minutes to kill the bugs -Add Bittering (Centennial) hops at 20 minutes -Add 4 pods worth of cardamom seeds at 5mins. -Add Flavouring hops (Mosaic, Amarillo) at 0 minutes > *remember that special hops are 2X as potent as regular hops at same weight.* **Pitch** -Cool to correct temperature on yeast package -Add water to buckets but leave room for fruit -Pitch yeast **Additions (after 1 week)** Dry Hop/Fruit/Vanilla -Put fruit evenly in grain bags and let it defrost -Add dry hops (Mosaic and Amarillo) evenly to hop bags -Split open vanilla beans, scrape inside out and soak all in vodka for 10 minutes -Transfer beer to big red bucket -Clean fermenter buckets -Put dry hops and fruit and vanilla beans into fermenter buckets -Transfer beer back into fermenter buckets on top of fruit, dry hops and vanilla. > *remember that special hops are 2X as potent as regular hops at same weight.* **Bottling** (after 2 weeks) -Take out fruit and hops -Poor some measured amount of beer into a cup and add measured amount of lactose sugar to taste. -Add equivalent ratio of lactose sugar to bottle bucket with 1 cup of priming sugar. -Bottle as usual
Milk Stout	American Stout	3 Gallons	1.066	1.022	5.79	28.57	35.21 °L	1.3K	0
Author: TrevStar Boil Size: 3.6 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/18/2018 8:25 PM Notes: To secondary, add pumpkin spice and cold brew coffee.
Svälj Igen (updated) Ccj	Specialty IPA: New England IPA	24 Litres	1.063	1.015	6.28	129.04	4.51 °L	1.3K	0
Author: Kalaskai Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 63 Mash Thickness: 3 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: 8/28/2017 7:01 AM Notes:
Hefeweissen	Weissbier	23 Litres	1.055	1.014	5.34	16.43	4.82 °L	1.3K	0
Author: Beardbrew Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/26/2017 8:29 PM Notes:
PseudoPseudoSue	American IPA	4.75 Gallons	1.056	1.011	5.95	75.14	5.68 °L	1.3K	0
Author: Boil Size: 6.25 Gallons Boil Time: 70 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.25 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: 3/29/2017 7:44 PM Notes:
Heffeweizen	Weissbier	20 Litres	1.054	1.014	5.24	14.17	4.85 °L	1.3K	2
Author: Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/30/2016 12:43 PM Notes:
Alebaster Brew	American Amber Ale	5 Gallons	1.066	1.018	6.23	37.2	11.95 °L	1.3K	1
Author: sok454 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.11 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: Corn Sugar Priming Amount: 4 oz Creation Date: 1/16/2013 10:06 PM Notes:
Hoppy French Saison	Saison	6 Gallons	1.053	1.011	5.58	57.21	3.35 °L	1.3K	1
Author: carmichaelcarlos@yahoo.com Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: 1.04 Efficiency: 85 Mash Thickness: 1.25 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: 10/13/2016 11:54 PM Notes:
Any Porter In A Storm	American Porter	5.25 Gallons	1.061	1.017	5.83	28.74	28.08 °L	1.3K	1
Author: mark@ubervoice.ca Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 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: 9/20/2016 11:07 AM Notes:
Gem Mosaic	Strong Bitter	12 Litres	1.055	1.014	5.35	39.08	10.36 °L	1.3K	0
Author: Umoyk Boil Size: 15 Litres Boil Time: 75 Boil Gravity: 1.044 Efficiency: 80 Mash Thickness: 2.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/31/2016 10:09 PM Notes:
Augustiner Lagerbier	International Pale Lager	5.5 Gallons	1.051	1.011	5.19	18.91	4.22 °L	1.3K	0
Author: mx5red Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/2/2016 8:11 PM Notes: 2.2tsp gypsum, ~2tsp CaCl to mash 21 days at 50 degrees 21 days at 39 degrees
Grapefruit Pulpin	American IPA	5.5 Gallons	1.06	1.014	6.01	24.11	6.93 °L	1.3K	0
Author: okiemurse Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.132 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: 4/25/2016 1:06 AM Notes: http://www.northernbrewer.com/documentation/beerkits/Grapefruit-Pulpin.pdf O.G: 1.065 READY: 6 WEEKS 1–2 weeks primary, 2–4 weeks secondary, 1–2 weeks bottle conditioning MAILLARD MALTS SPECIALTY GRAIN - 0.5 lbs Dingemans Cara 20 - 0.25 lbs Briess Caramel 20 MAILLARD MALTS EXTRACTS & OTHER FERMENTABLES - 6 lbs Gold malt syrup (60 minutes) - 3.15 lbs Gold malt syrup (20 min late addition) HOPTIMUS REXTM PREMIUM HOPS & OTHER FLAVORINGS - 0.5 oz Chinook (60 min) - 0.5 oz Cascade (20 min) - 0.5 oz Chinook (20 min) - 0.5 oz Cascade (5 min) - 0.5 oz Chinook (5 min) - 1 oz Amarillo (0 min) - 0.5 oz Chinook (0 min) - 1 oz Cascade (dry hop) - 1 oz Simcoe (dry hop) - 2 oz Grapefruit peel (dry hop) OTHER (NOT INCLUDED) - 4 oz Vodka (Soak grapefruit peel in it for 2 days before dry hopping) YEAST Dry yeast (default) Safale US-05. Optimum temperature: 59°-75°F Liquid yeast option: Wyeast 1056 American Ale. Optimum temp: 60°-72°F White Labs WLP001 California Ale Yeast. Optimum temp: 68°-73°F PRIMING SUGAR - 5 oz Priming Sugar (save for Bottling Day) PROCEDURE A FEW DAYS BEFORE BREWING DAY 1. Remove the liquid Wyeast pack from the refrigerator, and “smack” as shown on the back of the yeast package. Leave it in a warm place (70–80° F) to incubate until the pack begins to inflate. Allow at least 3 hours for inflation; some packs may take up to several days to show inflation. Do not brew with inactive yeast — we can replace the yeast, but not a batch that fails to ferment properly. If you are using dry yeast, no action is needed. ON BREWING DAY 2. Collect and heat 2.5 gallons of water. 3. For mail-order customers grains for extract kits come crushed by default, but if you requested uncrushed grains, crush them now. Pour crushed grain into supplied mesh bag and tie the open end in a knot. Steep for 20 minutes or until water reaches 170°F. Remove bag and discard. 4. Bring to a boil and add the 6 lbs Gold malt syrup. Remove the kettle from the burner and stir in the Gold malt syrup. 5. Return wort to boil. The mixture is now called “wort”, the brewer’s term for unfermented beer. - Add 0.5 oz Chinook hops and boil for 60 minutes. - Add 0.5 oz Cascade hops, 0.5 oz Chinook hops and 3.15 lbs Gold malt syrup 20 minutes before the end of the boil. - Add 0.5 oz Cascade hops and 0.5 oz Chinook hops 5 minutes before the end of the boil. - Add 1 oz Amarillo and 0.5 oz Chinook hops with 0 minutes remaining in the boil. Remove from heat. 6. Cool the wort. When the 60-minute boil is finished, cool the wort to approximately 100° F as rapidly as possible. Use a wort chiller, or put the kettle in an ice bath in your sink. 7. Sanitize fermenting equipment and yeast pack. While the wort cools, sanitize the fermenting equipment – fermenter, lid or stopper, fermentation lock, funnel, etc – along with the yeast pack and a pair of scissors. 8. Fill primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom of the kettle. GRAPEFRUIT PULPIN’ 9. Add more cold water as needed to bring the volume to 5 gallons. 10. Aerate the wort. Seal the fermenter and rock back and forth to splash for a few minutes, or use an aeration system and diffusion stone. 11. OPTIONAL: if you have our Mad Brewer Upgrade or Gravity Testing kits, measure specific gravity of the wort with a hydrometer and record. 12. Add yeast once the temperature of the wort is 78°F or lower (not warm to the touch). Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter. 13. Seal the fermenter. Add approximately 1 tablespoon of water to the sanitized fermentation lock. Insert the lock into rubber stopper or lid, and seal the fermenter. 14. Move the fermenter to a warm, dark, quiet spot until fermentation begins. BEYOND BREWING DAY, WEEKS 1–2 15. Active fermentation begins. Within approximately 48 hours of Brewing Day, active fermentation will begin – there will be a cap of foam on the surface of the beer, and you may see bubbles come through the fermentation lock. 16. Active fermentation ends. Approximately 1–2 weeks after brewing day, active fermentation will end: the cap of foam falls back into the new beer, bubbling in the fermentation lock slows down or stops. 17. Transfer beer to secondary fermenter. Sanitize siphoning equipment and an airlock and carboy bung or stopper. Siphon the beer from the primary fermenter into the secondary. BEYOND BREWING DAY— SECONDARY FERMENTATION 18. Secondary fermentation. Allow the beer to condition in the secondary fermenter for 1-2 weeks before proceeding with the next step. Timing now is somewhat flexible. 19. Add the dry hops. Add 1 oz Cascade, 1 oz Simcoe and the vodka/grapefruit peel mixture to the secondary fermenter 5-7 days before bottling. BOTTLING DAY—ABOUT 1 MONTH AFTER BREWING DAY 20. Sanitize siphoning and bottling equipment. 21. Mix a priming solution (a measured amount of sugar dissolved in water to carbonate the bottled beer) of 2/3 cup priming sugar in 16 oz water. Bring the solution to a boil and pour into the bottling bucket. 22. Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix, don’t splash. 23. Fill and cap bottles. 1–2 WEEKS AFTER BOTTLING DAY 24. Condition bottles at room temperature for 1–2 weeks. After this point, the bottles can be stored cool or cold. 25. Serving. Pour into a clean glass, being careful to leave the layer of sediment at the bottom of the bottle.
PiePA	American Light Lager	20 Litres	1.052	1.01	5.48	80.18	8.18 °L	1.3K	0
Author: mather13 Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 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: 11/27/2015 1:12 PM Notes:
Men's Room Red	California Common Beer	6 Gallons	1.061	1.018	5.76	49.63	10.6 °L	1.3K	0
Author: Stuck River Brewing Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 69 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: 7/4/2015 6:11 PM Notes:
Spring Wheat/Rye	American Wheat or Rye Beer	5.5 Gallons	1.058	1.013	5.91	19.31	5.74 °L	1.3K	0
Author: Brew Lab Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 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: 6/6/2015 1:47 PM Notes:
Porter	Robust Porter	19 Litres	1.053	1.013	5.2	33.5	33.22 °L	1.3K	3
Author: KingPaul Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 72 Mash Thickness: 3 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: 4/24/2014 7:12 PM Notes:
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