Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
The Vicar	Weizenbock	11 Gallons	1.078	1.019	7.77	20.1	21.54 °L	917	1
Author: Skizzey Boil Size: 13.5 Gallons Boil Time: 80 Boil Gravity: 1.064 Efficiency: 72 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/8/2017 10:53 PM Notes: FATHEADS SON OF BREWZILLA 2017 (Bronze - Altbiers & Weissbiers): 35.5/50 AROMA (9/12): Chocolate, plum, and vanilla notes. Some light banana notes. Very complex and inviting. No hops, diacetyl, DMS or acetaldehyde; Moderate plum, raisin, and fig aromas from the malt combined with low banana & clove yeast aroma to create a complex & inviting aroma. Hop aroma is absent. No off aromas noted. APPEARANCE (2.5/3): Dark brown with medium tan head. Creamy with great retention, moderate haze; This beer pours a deep copper, nearly mahogany with a huge mousse light tan head which lasts forever. Very hazy which is ok for the style FLAVOR (13.5/20): Nice (maybe too high?) chocolatey up front. Moderate wheat bread. Low but balanced banana/clove. More vanilla than clove. Quite complex. Nice dry clean finish; Banana & clove are moderate, a bit more prominent than in the aroma. Dark fruit & deep tastiness from malts are medium-high, but carry a solvent alcohol note with them. Hop flavor is absent and bitterness is low, yielding a sweet impression in the finish which is slightly dry. Balance is firmly malty MOUTHFEEL (3.5/5): Heavy body with foamy carbonation. Moderate warming. Noticeable but low alcohol bite. Finishes dry; Body is medium with high carbonation. Creaminess is very slight - could be more. Warmth is low despite obvious alcohol content. No astringency OVERALL IMPRESSION (7/10): Excellent dark version of style. A bit heavy on chocolate. Stronger yeast flavors would increase the score (banana & clove). Alcohol could be a little better hidden. Try fermenting a little lower. Overall very complex and enjoyable; Very nice beer. Rich & malty with an ester profile that gives it a wonderful complexity. There's a definite solventy note with flavor though, which is obviously from yeast stress. Use a starter, oxygenate, and pitch at least 0.75 million cells/*P/ml wort for a beer this big MY THOUGHTS: Pitch 1 mil/*P/ml wort at 62*, don't seal lid. Let rise to 68 after a day, and let finish at 72* after 3 days. Eliminate brown malt and increase Chocolate wheat to .75 lb
East Coast Session IPA	American IPA	6.75 Gallons	1.039	1.011	3.77	44.7	4.79 °L	917	0
Author: jboggeye Boil Size: 8.25 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/3/2022 4:45 PM Notes:
German Pilsner	German Pils	5.5 Gallons	1.044	1.009	4.61	38.28	2.77 °L	917	0
Author: Boil Size: 7.45 Gallons Boil Time: 75 Boil Gravity: 1.033 Efficiency: 90 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: sucrose Priming Amount: N/A Creation Date: 9/19/2021 5:33 PM Notes:
Southern Tier's Warlock Clone	Russian Imperial Stout	5 Gallons	1.103	1.026	10.11	39.48	36.59 °L	917	0
Author: Nobel Savage Brewing Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.086 Efficiency: 72.1 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: 9/19/2020 3:24 PM Notes: https://byo.com/recipe/southern-tier-brewing-company-warlock-clone/ Mill the grains and add the pumpkin puree, then mix with 6.25 gallons (23.7 L) of 163 °F (73 °C) strike water to reach a mash temperature of 152 °F (67 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, and lauter. Sparge the grains with 1.5 gallons (5.7 L) and top up as necessary to obtain 6 gallons (23 L) of wort. Boil for 60 minutes, adding hops according to the ingredient list and Irish moss if desired. After the boil, chill the wort to slightly below fermentation temperature, about 66 °F (19 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast. Ferment at 67 °F (19 °C) until wort reaches 1.028 specific gravity, then free rise to 72 °F (22 °C) until the completion of primary fermentation. Once the beer completes fermentation, reduce temperature to 32 °F (0 °C) and hold for 10 days. Draw a sample, and add spice extracts to taste, starting with a ratio of approximately 3:1 for the cinnamon to other extracts. Once the exact ratio/intensity is determined, scale up and add to the fermenter. Then bottle or keg the beer and carbonate to approximately 2.25 volumes. End Spice Notes: The common pumpkin pie spices are; Cinnamon, Nutmeg, Allspice, and Ginger. Add just one teaspoon of the spice blend to the boil in the last ten minutes. It is very easy to overpower a beer with these spices, and it is easier to add more than take some out. Fine-tune the spice level at bottling and enjoy!
Australian Pacific Ale (Hop + Grain)	Blonde Ale	5 Litres	1.045	1.011	4.45	41.8	3.34 °L	917	1
Author: Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.023 Efficiency: 70 Mash Thickness: 3.14 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: 2/9/2020 1:38 PM Notes:
Kolsch	International Pale Lager	23 Litres	1.035	1.009	3.53	37.98	3.19 °L	917	0
Author: JeffWA Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.029 Efficiency: 62 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/24/2019 10:33 PM Notes:
Wolf Pack American Pale Ale 50L	American Pale Ale	50 Litres	1.061	1.014	6.2	52.95	7.05 °L	917	0
Author: Wolf Pack Brewing Boil Size: 57.5 Litres Boil Time: 90 Boil Gravity: 1.053 Efficiency: 73 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 1.85 bar Creation Date: 10/23/2019 8:35 PM Notes: Paul Wicksteeds Recipe which is based on details that Mike Nielson from Panhead gave him. https://www.youtube.com/watch?v=eiZ9dmgQ-p8 https://www.youtube.com/watch?v=MoNmWwlnIEI - Tony Yates on Electric Brewery System Gladfield American Ale, Toffee and Light Crystal Malts 91% Ale Malt 5% Caramel Malt (10ebc fully crystallized malt) 4% Caramel Malt (50ebc) Mash to achieve 1.056 - 1.012 with WPL001 or WPL810 1.5g/L each Amarillo and Simcoe @ 10 minutes and whirlpool 1g/L Centennial @ 10 minutes and whirlpool Clean Bittering hops (Pacific Jade or Magnum) to take total IBU's to 50 Dry Hops 3g/L Citra and 1g/L Simcoe around 3 days Ferment at 18 degrees Further information is also here: http://www.cellardweller.net/index.php/en/forum/american-ale/541-panhead-super-charger-apa?limitstart=0 Mash In Add 16.37 l of water at 72.7 C 66.7 C 60 min Mash Out Add 8.61 l of water at 94.8 C 75.6 C 10 min Sparge: Fly sparge with 13.98 l water at 75.6 C A cleaner ferment might bring out the hop and malt a bit more. A tip from Kelly Ryan is to try a hybrid yeast - a California common - less esters and pulls out hops more. I thought the bittering hop was a touch harsh which changed the mouthfeel slightly - think Bryan suggests Simone as already in the recipe. Panhead use pacific jade from memory - other option for USA pale ales is magnum (my pref). Just gives a smoother cleaner bitterness as a bittering addition. Simcoe can be a little harsh. Consider longer ferment (at least 2 weeks), plenty of yeast, and a temp raise to 22 for the last few gravity points. Mash at 65C for 60 minutes Mash-Out at 75C Sparge at 75C until preboil volume hits 28L 90 minute boil Ferment 18-20C Alternative Yeast to US-05 - White Labs - California Ale Yeast WLP001 or WLP810 San Francisco Lager Yeast
Burgle	Czech Premium Pale Lager	20 Litres	1.051	1.012	5.21	39.91	4.39 °L	917	1
Author: deanelectrode@outlook.com Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/4/2018 8:54 PM Notes:
Bavarian Gold	International Pale Lager	22 Litres	1.05	1.013	4.87	21.93	3.92 °L	917	3
Author: AndrewB Boil Size: 26.2 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 10 ° C Priming Method: Keg Priming Amount: N/A Creation Date: 9/3/2018 2:51 AM Notes: Ferment at 10 degrees C for 7 days, then allow to free rise to room temp.
Wee Heavy	Scottish Heavy	22 Litres	1.07	1.011	7.72	19.82	18.24 °L	917	0
Author: Bruno Rchk Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.07 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Primming Garrafa Priming Amount: 7g/l Creation Date: 6/3/2018 8:27 PM Notes: Descrição bla bla bla bla
Fruity Blonde	Blonde Ale	6 Gallons	1.041	1.007	4.45	27.68	4.85 °L	917	9
Author: nj viking Boil Size: 8.03 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2015 3:54 PM Notes: This has been my go to ale recipe for years. It is light, flavorful, and loved by everyone who pulls a pint. You could dry it out a bit by adding a pound of suar or maze in the boil, but it stands well on its own.I brew it at least once a month. I never shared it until now as a friend of mine entered it into a local comp and won 1st overall. Add a little gypsum to get mash ph to 5.5 let it ferment for 14 days and keg to 3vol.
NEIPA	American IPA	5.5 Gallons	1.06	1.011	6.38	53.26	5.2 °L	917	0
Author: jwalkermed Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: CO2 Priming Amount: N/A Creation Date: 6/14/2017 10:58 PM Notes: Flame out : 1 oz each Citra/Galaxy/Mosaic Then chill to 160 F and add 1 oz each Citra/Galaxy/Mosaic and whirlpool for 30 minutes. Dry hop schedule Day #3 - 1.5 oz Citra, 1 oz Mosaic, 0.5oz Galaxy Transfer to Keg and dry hop with 1.5 oz Citra, 1 oz Mosaic, 0.5oz Galaxy in the bag for 3 days then closed transer to serving keg.
Blumpkin	Wee Heavy	5.5 Gallons	1.096	1.024	9.42	25.85	13.6 °L	917	2
Author: Comstock Brewing Company Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.081 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/29/2016 5:22 PM Notes: 1.5L starter of starting wort.
Red X Ale 22 Litres	American Pale Ale	22 Litres	1.05	1.009	5.46	46.28	9.2 °L	917	0
Author: McBrewer99 Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 63 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/18/2016 11:21 AM Notes:
Oömma Kläder O Massäck	Double IPA	43 Litres	1.084	1.015	9.11	118.1	7.98 °L	917	0
Author: Dj Sne Boil Size: 53 Litres Boil Time: 60 Boil Gravity: 1.068 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/2/2016 6:38 PM Notes:
Cream Ale	Cream Ale	46 Gallons	1.053	1.013	5.34	16.79	4.33 °L	917	0
Author: Whistle Punk Boil Size: 50 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 77 Mash Thickness: 1.15 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/26/2016 4:32 AM Notes:
RIPA	Specialty IPA: Rye IPA	5.5 Gallons	1.075	1.015	7.97	57.45	12.46 °L	917	2
Author: bdr0679 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 72 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/25/2016 8:28 PM Notes:
2nd Amarillo IPA	American IPA	20 Litres	1.062	1.011	6.72	39.79	7.14 °L	917	0
Author: Pawka Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 60 Mash Thickness: 2.5 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: 1/3/2016 12:31 PM Notes:
Defenestration	Double IPA	23 Litres	1.078	1.017	7.96	110.18	6.25 °L	917	0
Author: Kazmandu Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.064 Efficiency: 70 Mash Thickness: 3 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: 11/25/2015 10:46 AM Notes: 5ml of a hop shot added at start of 90min boil. (58 IBU)
Double Batch Anglo Scottish	Scottish Export	10 Gallons	1.052	1.013	5.17	33.75	18.99 °L	917	0
Author: Akwitayne Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.07 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: 11/13/2015 12:47 AM Notes:
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