Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
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.
American Brown Ale	American Brown Ale	5.5 Gallons	1.053	1.01	5.64	52.61	18.27 °L	1.3K	0
Author: meathead Boil Size: 6 Gallons Boil Time: 40 Boil Gravity: 1.049 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: 12/12/2020 12:05 PM Notes:
Mosaic/Amarillo Pale Ale	American Pale Ale	360 Gallons	1.057	1.011	6.08	17.13	4.35 °L	1.3K	0
Author: Tim Boil Size: 390 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 79 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 12/3/2019 6:45 PM Notes:
Fruit Blonde Ale	Blonde Ale	20 Litres	1.052	1.011	5.37	22.43	4.43 °L	1.3K	1
Author: Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.043 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: 9/25/2018 6:45 AM Notes:
Mac's Brown Ale (Partial Mash)	British Brown Ale	5.5 Gallons	1.055	1.013	5.49	20.77	22.51 °L	1.3K	1
Author: Blackchance Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.075 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/15/2018 2:19 AM Notes: This is an homage to Mac's Brown Ale within McAnally's Pub found in the work of fiction known as The Dresden Files. It's supposed to be a full-bodied, and slightly nutty Old World Brown Ale. Best served at cellar temperature. Please leave feedback on this, and let me know what you think. Thanks. My brewhouse efficiency is only about 60%, and I nailed this gravity reading dead-on. If you get greater efficiency, feel free to cut some of the DME as needed. If you're interested in an Extract version, check it out here: https://www.brewersfriend.com/homebrew/recipe/view/555799/mac-s-brown-ale
Nenna Azacca IPA	American IPA	19 Litres	1.05	1.008	5.47	47.78	6.31 °L	1.3K	0
Author: FBorrego Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 66 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Injection Priming Amount: 2ml (5.5g/L) priming sugar Creation Date: 7/29/2017 8:06 PM Notes: Fermentation (Primary): 18c until attenuation Fermentation (Secondary): +1 ̊c for 3 days Maturation: +10 days at 12.5-13.5c Cold Crash: +4days at 0.5c
Hop Bomb Red Ale	Specialty IPA: Red IPA	5.5 Gallons	1.054	1.01	5.79	36.52	13.6 °L	1.3K	0
Author: wbg126 Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.12 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: Corn sugar Priming Amount: 5oz Creation Date: 3/12/2017 8:05 PM Notes: 40 min steep/mash 157 for 20 then let cool for 20 sparge at 170 Hydrated yeast in boiled water cooled back to 95f 3.3 lbs of golden light added 20mins till end of boil crushed whirl floc added with 15 left
Sch Its Schwarzy	International Dark Lager	21 Litres	1.049	1.009	5.31	20.99	11.06 °L	1.3K	1
Author: GFHomebrew Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/23/2016 6:26 AM Notes: Using home roasted malt in this as is 80l caramel crystal.
Blood Oberon	American Wheat Beer	5 Gallons	1.053	1.013	5.27	9.85	5.85 °L	1.3K	1
Author: jspirko Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.106 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/27/2016 12:06 AM Notes: - Steep grains for 20 mins @ 150-160*F - Used Vintner's Harvest Blood Orange Puree (3lbs 1oz.)
ESB	Strong Bitter	17 Litres	1.056	1.014	5.55	40.33	8.62 °L	1.3K	0
Author: ImV Boil Size: 17 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 85 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/26/2016 8:48 AM Notes: OG - 1.056 Kettle volume - 17 liters
Shue's Brews Moving Day Beer	American Pale Ale	5 Gallons	1.061	1.015	5.94	63.91	5.22 °L	1.3K	0
Author: Shue's Brews Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 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: 5/16/2013 1:59 AM Notes:
Rye Table Saison	Saison	5.5 Gallons	1.049	1.009	5.34	20.92	6.26 °L	1.3K	1
Author: llvtt Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 77 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/6/2016 11:46 PM Notes:
CASCADE S.M.A.S.H	American Pale Ale	21 Litres	1.052	1.01	5.45	31.99	5.64 °L	1.3K	1
Author: SJB Homebrew Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 71 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/28/2016 12:24 AM Notes:
Vit	Witbier	5.5 Gallons	1.051	1.011	5.25	20.91	3.65 °L	1.3K	0
Author: matchak Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A 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: 9/5/2015 9:55 PM Notes:
Ode To Black Butte Porter	Robust Porter	11.25 Gallons	1.066	1.023	5.59	30.24	28.26 °L	1.3K	0
Author: Stuck River Brewing Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 69 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/3/2015 4:09 PM Notes:
Soltice Sasion	California Common Beer	5 Gallons	1.063	1.018	5.86	47.47	7.09 °L	1.3K	1
Author: Glen Gallo Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 66 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: 6/22/2015 6:36 AM Notes:
Rhythmus-Schwein Sauerkirsche Roggenweizenbier	American Wheat or Rye Beer	5 Gallons	1.055	1.015	5.26	26.57	5.13 °L	1.3K	0
Author: monkeyhaiku Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.5 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: 6/19/2015 3:23 AM Notes:
MapleSap Ale	American Amber Ale	13.5 Litres	1.056	1.014	5.43	71.42	15.14 °L	1.3K	0
Author: Brwmistr Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 74 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: Tablets Priming Amount: 2 per bottle Creation Date: 4/19/2015 11:06 AM Notes:
High Sierra Pale Ale	American Pale Ale	7.5 Litres	1.06	1.015	5.94	50.62	6.1 °L	1.3K	0
Author: cdegroot Boil Size: 8.5 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/5/2015 11:49 PM Notes:
American Beauty	American Pale Ale	5.5 Gallons	1.056	1.014	5.5	43.45	8.05 °L	1.3K	0
Author: Bumblingfool Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 16 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/22/2015 4:03 PM Notes: Pitch yeast at 70 Primary for 14 days Rack to secondary Dry hop addition after 14 days Remain in secondary for total 6 weeks Prime with 3/4 c. Corn sugar Refrigerate after 14 days
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