Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Wheatwine	Wheatwine	6.5 Gallons	1.085	1.019	9.34	0	6.95 °L	1.1K	0
Author: emsroth Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 70 Mash Thickness: 1.33 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: 10/19/2017 3:00 PM Notes:
Dupont Avec Les Bons Voeux Clone	Saison	20 Litres	1.086	1.014	9.47	19.82	5.83 °L	1.1K	0
Author: ImDingo Boil Size: 28.12 Litres Boil Time: 90 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 3.13 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 1.58 bar Creation Date: 7/19/2023 4:36 AM Notes:
Munjo's Heavy Hitter Double IPA	Double IPA	23 Litres	1.102	1.016	11.28	124.06	13.56 °L	1.1K	0
Author: Munjo69 Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.066 Efficiency: 80 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: 9/9/2022 5:34 AM Notes:
Very Berry Melomel	Other Fruit Melomel	6 Gallons	1.104	1.026	10.28	0	3.17 °L	1.1K	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.
Fat Head's Pimp My Sleigh	Belgian Blond Ale	5.5 Gallons	1.091	1.016	9.84	30.94	15.59 °L	1.1K	0
Author: Paul Yeager Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.072 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: 2/17/2020 7:10 PM Notes:
Oat County Stout	Imperial Stout	2.5 Gallons	1.126	1.024	13.35	50.33	50 °L	1.1K	0
Author: deal.jt Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.105 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/28/2016 6:56 PM Notes:
Blond Bombshell	Blonde Ale	21 Litres	10.595	1.862	4.62	21.38	3.85 °L	1.1K	0
Author: Galen Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 7.9 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/6/2016 10:01 AM Notes:
Eureka	Blonde Ale	6 Gallons	1.041	1.011	3.96	0	4.05 °L	1.1K	0
Author: bizoneil1 Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/9/2016 5:09 PM Notes:
Brettwood Berliner 2016	Berliner Weisse	10 Gallons	1.035	1.008	3.51	0	2.65 °L	1.1K	0
Author: GreystoneHB Boil Size: 11 Gallons Boil Time: N/A Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 100 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/26/2016 1:03 PM Notes: - no boil, hold at 185 for 20 min, chill to 105-108 then pitch Lacto. - Sour for two-three days, testing acidity by taste - cool to mid 60's (65-68F) and pitch German Ale starter, ferment for two weeks then cold crash and keg half. - rack 5 gallons to carboy and add funky dregs of some sort NO HOPS
Dry Roast Stout	Irish Stout	18.5 Litres	1.042	1.01	4.25	39.62	35.63 °L	1.1K	1
Author: Steff Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.027 Efficiency: 76 Mash Thickness: 8 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: 12/14/2015 8:48 PM Notes:
Black Granite	Sweet Stout	25 Litres	1.045	1.015	3.93	40.41	40 °L	1.1K	1
Author: AMiddleton11 Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 35 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: 8/19/2013 4:37 PM Notes:
Fjord & Fjell A Tiny Bit(ter)	Standard/Ordinary Bitter	100 Litres	9.961	2.714	3.84	25.28	14.78 °L	1.1K	1
Author: Fjord & Fjell Nano Brewery Boil Size: 107 Litres Boil Time: 60 Boil Gravity: 9.3 Efficiency: 65 Mash Thickness: 3.6 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 2/10/2018 7:24 PM Notes: No starter / slurry from prior brew.
Kingmaker	Experimental Beer	50 Litres	1.045	1.015	3.97	29.73	8.63 °L	1.1K	0
Author: Kingmaker Boil Size: 45 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 85 Mash Thickness: 8.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18.5 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/11/2018 3:19 PM Notes:
It's A Miracle Pale Ale!	American Pale Ale	28 Litres	1.04	1.009	3.99	37.48	5.91 °L	1.1K	0
Author: Barnstaple Brewers Boil Size: 41 Litres Boil Time: 60 Boil Gravity: 1.027 Efficiency: 71 Mash Thickness: 3 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: 12/17/2018 6:48 AM Notes: -preboil gravity 1035, about what was expected. -the 16 cascade hopback was actually 8 cascade, 5 galaxy, and 3 Pacific jade - OG 1040. Perfect as were the volumes. - 131 gr sugar to produce 2.2 co2 at 15c - FG 1010. ABV 3.94. AMAZINGLY CLEAR BEER, DUE TO WHIRFLOCK TAB + 3 DAYS IN SECONDARY.
BrettLiner Weisse	Berliner Weisse	30 Litres	1.034	1.007	3.51	0	2.57 °L	1.1K	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.
Gose With Garrett	Berliner Weisse	10 Gallons	1.038	1.002	4.72	0	2.83 °L	1.1K	0
Author: flexmurphy Boil Size: 10 Gallons Boil Time: 1 Boil Gravity: 1.038 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/27/2015 6:35 PM Notes: Pitch probiotic lacto culture for 24 hours at 38C, then chill to 65C and pitch 1L yeast starter. Use Dry Belgian Ale/Amalgamation mixed culture grown out of CPB (homebrew) bottle. 5 gallons for me, split into a few different batches. Maybe boil 2 gallons with hops, salt and coriander and leave 3 gallons for the following: Fresh Ontario peaches or apricots - 2 lb ripe fruit per gallon, chopped and frozen with pits removed, then thawed and thrown in the fermenter. Watch for secondary fermentation blow-off. Dry-hop with 1 oz each Amarillo and Citra.
Perla	Czech Pale Lager	21 Litres	1.041	1.008	4.28	32.7	4.93 °L	1.1K	0
Author: Provazek Boil Size: 27.5 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: 3 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: 6/19/2022 7:58 AM Notes:
Honey Wheat	Weizen/Weissbier	5.5 Gallons	1.041	1.01	4.04	36.88	4.88 °L	1.1K	0
Author: bahugala Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/23/2015 10:35 PM Notes:
Bamboo Co. Recipe	Blonde Ale	200 Litres	1.038	1.007	4.04	30.66	4.08 °L	1.1K	0
Author: Dr Chuen Boil Size: 206.78 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 24 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/5/2023 2:33 AM Notes:
ESB II	Extra Special/Strong Bitter (ESB)	5.5 Gallons	1.045	1.013	4.29	31.35	11 °L	1.1K	2
Author: cowace2 Boil Size: 7.3 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 60 Mash Thickness: 1.25 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: 5/8/2014 6:43 PM Notes: 2L Starter Ferment 7 days @ 68 Condition at least 10 days incl. cold crash
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