Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Milovan Pale Ale	American Pale Ale	21 Litres	1.049	1.009	5.21	39.36	11.1 °L	1.2K	0
Author: Milovan Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/22/2015 5:30 PM Notes:
Moo Nectar	Specialty IPA: New England IPA	51 Litres	1.053	1.012	5.53	79.37	4.56 °L	1.2K	1
Author: kiwirevo Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 64 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: 9/1/2024 12:09 AM Notes:
Persimmon Experimental	Belgian Specialty Ale	6 Gallons	1.058	1.013	5.86	14.28	7.7 °L	1.2K	0
Author: FeralBrewMinster Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 83 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: 12/17/2022 12:30 AM Notes: The Hachiya persimmons juice output are difficult to gauge. I have around 200+ that I will be juicing and expect to result in around 3 gallons of juice (I have access to a tree and may pick more if necessary to achieve 3 gallons). I am trying an approach to remove bitterness chalky taste via turning soluble tannins into insoluble tannins, I found research as well as commercial practice in Israel that uses CO2 gas at 80-90% in a sealed container with the fruit for 24 hours at 30C (86F) to remove tannins. Due to being in winter I will be trying Near 100% CO2 and 21C(70F) for 40 hours. I will be utilizing my corny keg for this. Apparently within 5 days of CO2 treatment fruit will ripen completely and NEED to be used to avoid spoilage(I assume soluble tannins act as a preservative). Goal: My goal with this beer is to resurrect and potentially improve an old recipe that is a few hundred years old. I could buy "Victory malt" for its cookie flavor but have heaps of viking dextrin malt and vienna barke, so I hope that by mixing these two in equal portions will create a baked cookie effect and a weak base wort. At the end of the boil I intend to add the juice for sterilization without damaging too many of the aromatics (10 minutes). I may also add some honey at end of fermentation as well as potassium sorbate to stop fermentation. I am kegging this and force carb-ing to 3vols.
Sierra Nevada Pale Ale Clone	American Pale Ale	5.5 Gallons	1.053	1.012	5.3	36.67	7.91 °L	1.2K	1
Author: Ethan T Boil Size: 6.75 Gallons Boil Time: 70 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/24/2019 7:50 PM Notes: if your like me and love hops just add an ounce of Cascade to your keg, let it slow carbonate for a 3 or 4 days then take it out and enjoy a great beer! Adjust your caramel 60L and shoot for an SRM of 8.
Red Dead Redemption	Irish Red Ale	23 Litres	1.054	1.01	5.69	34.1	16.42 °L	1.2K	0
Author: Boothy99 Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/6/2018 3:14 AM Notes:
Apricot Gose	Experimental Beer	5.5 Gallons	1.053	1.013	5.17	25.98	4.58 °L	1.2K	1
Author: The ChickenWing Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.01 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 71 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/6/2017 6:07 PM Notes: 1.060 OG
Safety Slyter Sapporo	Experimental Beer	3 Gallons	1.051	1.011	5.29	35.12	1.66 °L	1.2K	0
Author: James West Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.25 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/22/2017 10:04 PM Notes:
Bavarian Session IPA (65)	American Pale Ale	6 Gallons	1.053	1.013	5.33	39.7	6.11 °L	1.2K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 86 Mash Thickness: 1.5 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: 5/26/2017 4:06 AM Notes:
Vanilla Ice Porter	Robust Porter	22 Litres	1.052	1.013	5.02	19.61	26.59 °L	1.2K	1
Author: Catnip Brew Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19.5 ° C Priming Method: CO2 Priming Amount: N/A Creation Date: 1/20/2017 3:16 PM Notes: Porter: CaSO4 (skyllevann):0 gram / 0 strøken teskje CaSO4 (mesk):0 gram / 0 strøken teskje CaCl2 (skyllevann):0 gram / 0 strøken teskje CaCl2 (mesk):0 gram / 0 strøken teskje CaCO3 (kun mesk):10,4 gram / 5,8 strøken teskje NaHCO3 (kun mesk):5,2 gram / 1,2 strøken teskje
Common Cream Ale (steamed Cream)	Blonde Ale	10 Gallons	1.058	1.019	5.16	22.46	6.13 °L	1.2K	0
Author: brewbrewbrewbrewbre Boil Size: 11 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 58 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/24/2016 1:07 AM Notes: Make Cream Ale to split to two fermentations - one ale yeast for Cream Ale Yeast, other California Lager Yeast to ferment at same temp (WLP810 or WYeast 2112). Style is cream ale with some common (steam) characteristics to go with the lager yeast. Recipe to blend of both styles, include lighter crystal malt for toffee/honey flavor, some biscuitty-ness from biscuit malt. Mellow on specialty malts so nothing is overpowering, but builds in complexity. Hop profile to include N Brewer (Pine/Herbal/Cedar) as a nod to the common style and some american hops (Ahtanum, Amaraillo, or Cluster) to bring some floral citrus/orange. Cluster for more earthy/floral/fruity or Amarillo for floral/citrus. Light hopping at end with a hopstand to round out lighter hop flavors on the palate. Target a bitterness-to-starting gravity ratio (IBU divided by OG) of 0.6 to 1.0. For flavor and aroma, add two or three later additions around 1⁄4 to 1/3 oz. per gallon (1 to 3 g/L). Cream Ale https://byo.com/mead/item/130-american-cream-ale-style-profile California Common https://byo.com/body/item/2123-california-common-style-profile http://brulosophy.com/recipes/whatre-we-here-for/ If you want to create your own example of the style, but still do well in competition, the safe thing is to try to play off a characteristic of the Anchor example, such as emphasizing the toasty, biscuit, or caramel character. You can also experiment with different hops, but I would avoid trying to play with the fermentation profile too much, as it is an important part of this style. Anchor’s mash schedule is a secret, although reportedly it starts at 140 °F (60 °C). Historical steam beer brewers supposedly used a mash temperature of 158 °F (70 °C). If you are trying to copy the Anchor example, I would start at 140 °F (60 °C) and then raise the mash for a rest at 158 °F (70 °C). The only specialty malt you really need for California common is crystal malt. You want to build a gentle but clearly evident caramel flavor and color. Use a mid-color crystal malt between 30 and 70 °L for up to 10% of the grist. If you want to develop more of a toasty/biscuity character, you can add a small percentage (< 5%) of toasted malts, such as Victory, biscuit or even pale chocolate.
AWESOME HOPSHOT ALE	American Pale Ale	5.5 Gallons	1.059	1.015	5.81	11.15	11.21 °L	1.2K	0
Author: willy Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 1.25 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: 12/29/2013 7:01 AM Notes: hopshot will give beer 20 ibu @ 1.050.
King's Kolsch	Blonde Ale	11 Gallons	1.056	1.013	5.69	35.38	4.71 °L	1.2K	0
Author: kellerbrew56 Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.33 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: 10/31/2015 2:19 PM Notes:
Apple Ale	California Common Beer	5 Gallons	1.056	1.014	5.49	16.7	6.23 °L	1.2K	0
Author: dan mart Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: 1.4 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: 9/27/2015 3:29 AM Notes:
Brew #017 - Session Vienna Amber	American Amber Ale	40 Litres	1.047	1.008	5.02	45.81	10.21 °L	1.2K	0
Author: valtert Boil Size: 43 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 80 Mash Thickness: 2.6 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: 8/4/2015 7:30 PM Notes:
Clone2 Robust Porter	Robust Porter	6 Gallons	1.06	1.018	5.76	41.31	33.97 °L	1.2K	0
Author: Macphergus Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.5 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: 5/2/2015 5:30 PM Notes:
Nelsons Right Arm	No Profile Selected	652 Litres	1.052	1.013	5.13	64.94	15.27 °L	1.2K	0
Author: trell Boil Size: 652 Litres Boil Time: 90 Boil Gravity: 1.052 Efficiency: 83 Mash Thickness: 2.7 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: 3/17/2015 9:18 AM Notes:
Animal Kingdom Amber VII	American Amber Ale	5 Gallons	1.058	1.016	5.57	38.55	15.24 °L	1.2K	2
Author: Josh (Brewer's Friend) Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 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: 1/25/2015 1:23 AM Notes:
Poolside Pils	German Pilsner (Pils)	5.5 Gallons	1.054	1.014	5.34	42.82	3.37 °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: 4/10/2012 4:18 PM Notes:
Clouds In My Coffee Stout	American Stout	6 Gallons	1.064	1.023	5.32	36.19	37.91 °L	1.2K	1
Author: Clutch Brothers Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: Priming Sugar Priming Amount: 1/2 cup Creation Date: 8/23/2014 8:29 PM Notes: This coffee stout ended up a little closer to 5.0 ABV, but otherwise, I couldn't be happier. A delicious coffee stout, quite mild, with that touch of milky sweetness (without the milky color) - yummy!
Shomonkai Ale	Cream Ale	11.5 Litres	1.05	1.012	5.03	16.41	3.21 °L	1.2K	1
Author: Bohdie Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/7/2014 3:14 AM Notes: This is intended as a two week beer in the fermenter and over 5%. Added part of the DME before the boil when I brought the sparge water over. Mixed well and let the grains sit in 2L of water for 10 min and then let drain over the fermenter. Will add the last 3rd of DME in the last 15 min. OG 1.042 - Need to up it a bit. I am thinking to up the base malt (LME) to around 2 kg. depending on my LHBS measures. The wort tasted sweet with a light sense of corn with a light earthiness from the grains on the tail-end. The wort tasted the same as before. The fuzziness was slight. the final ABV was 1.012. it needed to be lower will need to up the LME or add a bit of dextrose.
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