Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Portier IV	American Porter	7 Litres	1.061	1.012	6.46	29.83	24.58 °L	1K	1
Author: andete Boil Size: 9 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 70 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: 3/10/2016 6:54 PM Notes:
Pilsner Classico	Classic American Pilsner	5.75 Gallons	1.044	1.007	4.77	15.68	3.26 °L	1K	1
Author: Warren Reinsch Boil Size: 6.56 Gallons Boil Time: 30 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 53 ° F Priming Method: co2 Priming Amount: 6.84 psi Creation Date: 1/24/2023 7:28 PM Notes:
#39 - Speculoos Stout	Oatmeal Stout	24 Litres	1.06	1.015	5.88	21.26	32.02 °L	1K	0
Author: hop_on_the_good_foot Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/18/2018 6:14 AM Notes:
There She Gose Again	Gose	5 Gallons	1.058	1.013	5.89	12.54	4.12 °L	1K	0
Author: Myndflyte Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 80 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: 8/15/2018 2:52 PM Notes: https://byo.com/article/gose/ Keep the acidulated malt separate from the rest of the grain bill. Mash at 149F for 60 min and then add in the acid malt. Mash for another 45 min at 145-149F. Priceless BIAB: 5,10.25,0.5,0,60,149,70,168,0.00,0.07,0.04,1.1,9,13.75,0,0.5,0,95,imperial,2.65,There she Goes Again,Gose,1.058,3-13,36,100,0.00,1.000,1.000
Tutti - Frutti (Grapefruit, Orange And Mango Wheat Beer)	Weizen/Weissbier	25 Litres	1.04	1.012	3.76	24.9	2.8 °L	1K	1
Author: MondoBaz Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.092 Efficiency: 90 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2018 11:56 AM Notes: Mash grains at 67c for 60 min Dunk Sparge in 74c for 20 min Add Spraymalt at beginning of 60 min boil Zest 3 large pink grapefruits and 3 large oranges, and add to boil at 5 mins, add 500g of mango chunks. Top up primary fermentor to 25litres with fresh water before pitching yeast.
Pliny Clone	American IPA	1.4 Gallons	1.077	1.024	6.98	94.96	7.22 °L	1K	0
Author: J-Ho Boil Size: 1.6 Gallons Boil Time: 30 Boil Gravity: 1.068 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/1/2017 12:51 AM Notes: OG:19.6 brix
JP's Oatmeal Stout	Oatmeal Stout	5 Gallons	1.052	1.012	5.25	57.43	37.59 °L	1K	0
Author: FermentingInPA Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 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: 3/15/2017 2:17 AM Notes:
Mild	Dark Mild	11 Litres	1.039	1.011	3.66	17.38	18.94 °L	1K	0
Author: matzou Boil Size: 21 Litres Boil Time: 30 Boil Gravity: 1.02 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: table sugar Priming Amount: 50 Creation Date: 12/21/2016 8:19 AM Notes: Chloride is the new so4
Rezza Pride	American Pale Ale	23 Litres	1.042	1.008	4.53	28.43	6.68 °L	1K	0
Author: Meddo Boil Size: 29.7 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: Keg forced Priming Amount: N/A Creation Date: 10/31/2016 11:13 PM Notes: http://aussiehomebrewer.com/topic/46376-pride-of-ringwood/page-4#entry1413399
Wheatipa	No Profile Selected	19 Litres	1.058	1.01	6.33	30.66	4.12 °L	1K	0
Author: Maso Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/21/2016 9:51 AM Notes:
Peachy Keen Farmhouse Ale	Saison	5 Gallons	1.058	1.017	5.42	32.42	3.79 °L	1K	0
Author: Wagsbags83 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 73 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2016 10:41 PM Notes: Strike water heated too 163 and then malt added After primary fermentation, add 2 cans (49 oz each) to the scondary fermentation and let sit for a week.
Regular Coffee	Cream Ale	2.5 Gallons	1.111	1.02	11.94	24.77	8.19 °L	1K	0
Author: Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.079 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: 1/22/2016 10:38 PM Notes:
PUCKER UP, GRAPEFRUIT FACE	Double IPA	19 Litres	1.066	1.013	7.04	122.06	12.63 °L	1K	0
Author: stinksoup Boil Size: 24 Litres Boil Time: 70 Boil Gravity: 1.052 Efficiency: 60 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: 12/8/2015 3:15 PM Notes:
BrettLiner Weisse	Berliner Weisse	30 Litres	1.034	1.007	3.51	0	2.57 °L	1K	0
Author: HansHenrik Boil Size: 32 Litres Boil Time: 90 Boil Gravity: 1.031 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/30/2015 12:44 PM Notes: After boil, and after cooling to approx 40 C, lower pH to approx 4.5 by adding lactic acid (I have 80%. I think 88% might be more common) I will add a tsp, measure pH, rince repeat until I have correct pH. Do not oxygenate before adding lactic acid bacteria. Add lactic acid bacteria, top off with some carbonated water. cover as best as possible. keep away from oxygen. Keep at approx 40 ceclius.(should be done by 1-3 days) Let LAB do it's work. Measure pH approx each 12 hours. When correct pH is reached (approx 3.5 for me), add 10 gram nelson as lacto stop, and add a decanted 0.75 liter Brett starter(1 vial WLP654 brettanomyces claussenii grown for 7 days and settled for 3 days for flocculation, 10 days all in all) Do NOT oxygenate wort when adding hops and Brett yeast. Oxygenating the wort at this time might increase the probability of wet horse blanket/leathery aromas. We want more fruit here, so no oxygenation. When correct FG is reached(approx 14 days) add 90 gram nelson and let it stay for 4-5 days. Bottle with 7g/l sugar. Brett will do it's magic over time. So expect that this is a product that will change over at least 6 months time in bottle/keg.
Russian Imperial Stout	Russian Imperial Stout	15 Litres	1.093	1.015	10.26	62.78	50 °L	1K	0
Author: johannesdeloper Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.077 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/2/2015 1:43 PM Notes:
Chupacabra's Revenge (Mole Porter)	Robust Porter	5.5 Gallons	1.058	1.016	5.44	25.09	40 °L	1K	0
Author: marmstro2 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: Kegging Priming Amount: N/A Creation Date: 12/26/2014 2:44 AM Notes: 1. Heat 8-9 quarts of Campden treated water to 175 degrees. 2. Steep grains for 40 minutes. Keep grain temperature between 145-160 degrees by turning off and on. 3. With heat off, remove grain bag and stir in 6.6 lbs of LME plus 1 lb of DME until dissolved. 4. Add as much Campden treated water to pot as you can to get either 6.5 gallons or to within 2-3 inches from the top. 5. Boil and wait for hot break. 6. After hot break set timer for 60 minutes and add 1 ounce of Fuggle Hops. 7. 15 minutes add other 1 ounce of Fuggles. 8. 10 minutes add whirfloc tab 9. 5 minutes add .5 ounces of Fuggle hops. 10. Chill wort to 65 degrees. 11. Siphon wort to fermentor, add make-up water to get 5 1/2 gallons and take OG. 12. Ferment at 66-72 degrees for 5 days, then add Cacao Nibs. 13. Let sit for 14-16 more days. 14. Day of bottling or kegging, add extracts to taste. Ancho Chile Extract: 2 cup high quality vodka 3 Ancho Chiles (cut and turned inside out) Let it sit in a cool dark place, shaking every,other day for four weeks.) Cinnamon Extract: 2 cup,high quality vodka. 6 ceylon cinnamon sticks. Let it sit in a cool dark place, shaking every,other day for four weeks. Bought Organic Vanilla Extract.
SMiTH Recipe: Single Malt Including Two Hops Recipe	American Amber Ale	6.5 Gallons	1.064	1.015	6.41	51.65	5.94 °L	1K	0
Author: RPMBrewing Boil Size: 12 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 84 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/4/2014 8:04 PM Notes: BIAB- double infusion. Decided to perform a double extract. Perform a single infusion for 90 minutes with 6 Gallons and then perform another 60 minutes with 6 Gallon infusion to extract additional wort, total with 12 gallons. After extraction I boiled the wort down to 6.5 Gallons (took all day from 11 am to 6pm including cleaning---that was tough). OG measured at 1.064, and according to the calculations is a 84% efficiency.I added half a gallon to bring up to 7 gallons in my fermenter
Amarillo Citra Wheat	American Wheat or Rye Beer	5.5 Gallons	1.05	1.01	5.2	43.61	5.05 °L	1K	0
Author: KeninDenver Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/2/2015 6:38 AM Notes: 2:1 ratio of citra to amarillo in the flameout/hop rocket 4:1 ration of citra to amarillo in the dry hop based on the mad fermentationist recipe...
Bertus American Amber Ale	California Common Beer	20 Litres	1.058	1.011	6.05	49.97	14.31 °L	1K	0
Author: BEERngineer Boil Size: 25.7 Litres Boil Time: 60 Boil Gravity: 1.045 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: 4/28/2015 5:43 AM Notes: From: http://www.bertusbrewery.com/2014/05/american-amber-ale.html?m=1 OG: 1.058 FG: 1.014 ABV: 5.8% IBU: ~50 6 Gallons 10lbs 2-row 1.25lb Munich 14oz English Crystal 7oz Crystal 120 2.5oz Chocolate Malt Mash @ 154* .85oz Apollo @ 60 1oz Cascade @ 15 1oz ea Centennial/Amarillo @ 0 US05 - Cali Ale Yeast Dry Hop - 1oz Citra & .5oz CTZ
AG Cream Ale V3	Cream Ale	1.8 Gallons	1.05	1.01	5.26	21.15	3.36 °L	1K	1
Author: stinkydinky69 Boil Size: 2.3 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/18/2015 1:20 AM Notes:
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