Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Imperial Stout Base	Imperial Stout	5 Gallons	1.097	1.027	9.25	48.65	50 °L	1.2K	0
Author: mbergins Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.081 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: 11/16/2015 2:47 PM Notes:
Big Red A.S.S.	American Amber Ale	5 Gallons	1.086	1.02	8.62	75.46	18.61 °L	1.2K	0
Author: Maltose Falcons Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.069 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: 8/31/2021 5:25 AM Notes:
Very Berry Melomel	Other Fruit Melomel	6 Gallons	1.104	1.026	10.28	0	3.17 °L	1.2K	0
Author: Maltose Falcons Boil Size: 6 Gallons Boil Time: N/A Boil Gravity: 1.104 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: 8/31/2021 2:01 AM Notes: I sourced a 60# pail from Olive Hill Company down in Fallbrook. James Frazer is the beekeeper. Contact him at 760-304-2061 or at olivehillcompany@yahoo.com. We found their booth at the Vista farmer's market. Mashing Instructions: Bring 2-1/2 gallons of Glendale's finest carbon-filtered tap water to a boil in a 5 gallon pot. Cut the flame. Add one WhirlFloc tablet, 1/2 tsp. of grape tannin and one vial of the Super Yeast food from John's shop. Stir in 18 lb of honey (that's 6 quarts). Stir well. Stir some more. Be careful. That's now nearly 4 gallons in a 5 gallon pot. Extra Ingredients: One three pound can of the red raspberry puree from John's shop. Three 10 oz. packages of frozen mixed berries (strawberry, blueberry and blackberry) from Whole Foods. Pour the raspberry puree and the now thawed mixed berries into the bottom of the cleaned and sanitized fermenter. Cover with 1 gallon of cold tap water. My primary fermenter for this batch is a 10 gal. white plastic food grade bucket with a lid. The lid doesn't have to fit tightly; it just has to keep insects and critters out while allowing CO2 to escape. Yeast: Two 5 gram packages of Red Star dried wine yeast, Cote des Blancs. I prepared a yeast starter the day before and left 750 ml of starter solution going on my stir plate until ready to pitch on brew day. Special Instructions / Notes: Pour the honey/water mixture over the berries already in the fermenter. Top with enough cold tap water to reach 6 gallons. Because it was at 120F, I used an immersion chiller to get it down to about 80F. That's the limit with the temperature of the local tap water these days. Stir some more. Took a reading with my refractometer: 23.2 brix. Pitched the yeast slurry and oxygenated for 2 minutes. It was actively fermenting the next morning when I punched down the must cap and oxygenated for another minute. Fermentation is taking place in warm ambient temperature in my garage. I plan to leave it in primary for about two weeks and then rack out from under the must into a glass carboy to continue fermenting for as long as it takes, racking occasionally. Let's hope I can bring a sample to taste at next year's mead tasting event at the shop.
Barrel Aged Stout	American Stout	50 Litres	1.09	1.02	9.24	38.29	50 °L	1.2K	0
Author: Wolf Pack Brewing Boil Size: 64.8 Litres Boil Time: 90 Boil Gravity: 1.07 Efficiency: 83 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: 2.18 bar Creation Date: 4/9/2021 7:32 PM Notes: Recipe is: Recipe: (23li) Whenuapai Barrel aged stout: OG: 1.090 FG: 1.020 ABV 9.2 Boil: 60 mins American Ale: 5kg Munich malt: 1kg Crystal dark: 0.5kg Crystal med: 0.5kg Oats flaked: 0.4kg Choc malt (dark): 0.4kg Choc malt (light): 0.4kg Hops: Pac Jade 30g at 60 mins Yeast: Nottingham Ale x 2 Calcium Sulphate (Gypsum) 10g at Mash Deltafloc: 1 tab at 15mins remaining. Mash water: 24.52 li Sparge water: 7.04 li Mash 67 deg C for 90 mins Mash out 75 deg C for 10 mins Ferment 19 deg C for 10 days and 0 deg C for 2 days
G-Funk Era - Viktória Gyöngye	Wild Specialty Beer	24 Litres	1.065	1.002	8.29	0	2.93 °L	1.2K	0
Author: 7 Gal Home Brewing Boil Size: 22.2 Litres Boil Time: 60 Boil Gravity: 1.071 Efficiency: 94 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/16/2020 1:21 PM Notes: 18,5L 1.057 + 10kg viktória gyöngye, 5.5l must 1.084 18,5+5,5=24L 1.065
Crown Valley Pumpkin Smash Clone	Imperial Stout	5.5 Gallons	1.106	1.026	10.56	47.02	35.48 °L	1.2K	0
Author: TheJ_House Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.078 Efficiency: 75 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: 9/29/2018 2:44 PM Notes: Have not brewed this beer yet and this is just a vaguely guessed recipe. the Spice mixture is a mixture taken from an award winning Pumpkin spice beer and the grains used is taken from Crown valley website. The exact grain ratio is a guesstimate. website reads: Our Imperial Pumpkin Smash is deliciously roasted with dark chocolate and toffee notes with a hint of smoke and a little spice from the hops that give it a pine note. The pumpkin adds body and character for a great beer. Style- Imperial Pumpkin Stout Alcohol- 10.6% ABV Hops - Chinook, Magnum & Sazz Malts - Pilsner, Goldpils, Chocolate, Flaked & Roasted Barley IBU - 48
Peanut Butter Banana Caramel Stout Society	Imperial Stout	5.5 Gallons	1.092	1.016	9.97	78.99	50 °L	1.2K	0
Author: Steve Licht Boil Size: 7 Gallons Boil Time: 120 Boil Gravity: 1.073 Efficiency: 59 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/5/2017 4:25 PM Notes: |NO FEELING IS FINAL| imperial stout with Weller 12 year bourbon conditioned on toasted coconut & Madagascar vanilla beans 11.0% ABV brewed by Steve Licht
Chicory Mead	Dry Mead	1 Gallons	1.1	1	13.17	0	4.36 °L	1.2K	2
Author: Delvan Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.1 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: 2/13/2016 8:58 PM Notes:
Side Of The Road IPA Tier 8 377	American IPA	150 Gallons	1.071	1.016	7.22	92.73	7.18 °L	1.2K	0
Author: lyna Boil Size: 152 Gallons Boil Time: 90 Boil Gravity: 1.07 Efficiency: 77 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/12/2016 1:40 PM Notes:
Røkejakken	Foreign Extra Stout	25 Litres	1.075	1.015	7.86	55.83	47.6 °L	1.2K	0
Author: onkel frys Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.064 Efficiency: 69 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 5,5 g sukker/L Creation Date: 12/15/2015 9:06 PM Notes: 26L meskevann + 14L skyllevann Kjøl ned til 17 grader før pitching av gjær. Gjæres på 18 grader under stormgjæring, deretter 20 grader.
Black IPA	American IPA	5.25 Gallons	1.07	1.015	7.23	114.83	34.35 °L	1.2K	1
Author: peterj Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 77.5 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: 7/19/2012 9:22 PM Notes: Did about 45 minute hop stand. So delicious! Roasty hoppy goodness!
Hellbroth Double IPA	Imperial IPA	5 Gallons	1.088	1.023	8.54	86.1	8.74 °L	1.2K	2
Author: Jaroni Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: Dextrose Priming Amount: 4.5 oz Creation Date: 9/4/2015 1:41 PM Notes: Steep in 3.5 gal 40min @154 Sparge grains with 1.3L or 1/3gal @ 170 Add extracts bring to boil Hops add according to schedule Primary fermentation ~14days Dryhop for 7days Bottle
Smoked Chipotle Porter	Other Smoked Beer	5.5 Gallons	1.076	1.018	7.58	52.77	29.29 °L	1.2K	0
Author: MacDaddyMike Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/17/2015 1:58 PM Notes: Using yeast from Pliny the Toddler recipe. Ferment for
Baltic Porter	Baltic Porter	5.5 Gallons	1.089	1.021	8.89	21.1	26.16 °L	1.2K	0
Author: flexmurphy Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.065 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 59 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/2/2015 8:21 PM Notes: Use yeast cake from small-batch California Common. Ferment with lager yeast at top of temperature range (59F) to final gravity, then transfer to secondary with oak cubes and pitch Brett or mixed culture.
Dubbel Or Nuthin'	Belgian Dubbel	21 Litres	1.074	1.015	7.79	26.76	22.76 °L	1.2K	1
Author: PorterbleBrewing Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/8/2015 11:07 PM Notes:
Matt The Mediocre	Russian Imperial Stout	8.5 Gallons	1.097	1.016	10.55	56.86	50 °L	1.2K	2
Author: MFer Brewery Boil Size: 10 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 65 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/20/2015 2:19 AM Notes: 2 weeks in primary 5 months in secondary Add 1 oz of oak cubes soaked in Port, 2 weeks prior to bottling
Diamond Coffee Chocolate Porter	Robust Porter	5 Gallons	1.075	1.019	7.43	94.54	36.04 °L	1.2K	0
Author: Hopster 123 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.054 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: 2/20/2015 5:23 PM Notes:
Putin's Heart	Russian Imperial Stout	5.5 Gallons	1.112	1.026	11.22	85.88	40 °L	1.2K	1
Author: ajacksified Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 75 Mash Thickness: N/A 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: 9/6/2014 2:42 AM Notes:
SMaSH Seminary	Belgian Specialty Ale	5.5 Gallons	1.082	1.018	8.36	33.28	8.01 °L	1.2K	1
Author: rclang Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: 1.765 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/19/2013 9:31 PM Notes: Showcases the bubblegum/pear & spice of the Trappist yeast. The Citra is interesting (I ended up continuously hopping it, didn't know how to represent with the software). I'd like to re-do with Amarillo. But overall, I'm really surprised at this beer which was a SMaSH (Single Malt and Single Hop) experiment. Two step starter was necessary to hit the pitch requirement.
XTRA Green Submarine	Imperial IPA	4 Gallons	1.074	1.012	8.18	85.63	11.16 °L	1.2K	0
Author: Zen Beerwerks Boil Size: 4.5 Gallons Boil Time: 90 Boil Gravity: 1.066 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/1/2013 3:16 PM Notes: Brewed 6/20 - 1200ml 1.040 starter. Added half LME pre-boil and other half at 10min. OG was 10.74 pitched started decanted to 800ml at 67. No issues. 6/27 added dry hops. Only had an oz of crystal so I back-filled with magnum and citra. Surprised to find FG was 1.012. No bubbles so it must have just attenuated high due to the huge starter. Bottled 7/6 used fizz drops. Dry hops ran for 9 days. Tastes just like flat SN Torpedo :)
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