Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Goji Berry Pale Ale	Fruit Beer	5.5 Gallons	1.063	1.013	6.6	97.91	6.07 °L	3.7K	0
Author: victor schwoebel Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/4/2016 11:42 PM Notes: House yeast overnight starter...BRETT equipment! Goji berryies yn.wf at 10 mins
Tripel #1 - 3 Gal	Belgian Tripel	3.3 Gallons	1.081	1.018	8.77	32.58	5.21 °L	3.7K	1
Author: Boil Size: 4.6 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/1/2016 9:17 PM Notes: Produces a good tripel with just enough coriander notes. Be warned, WPL530 is insane. I fermented 3+ gallons in a 6 gallon fermentor and at one point saw 2.5+ gallons of krausen buildup. I maintained 68 - 70 deg throughout the fermentation, I saw about an 85% apparent attenuation, not the 77.5% referenced above. Primed with 4 oz of corn sugar. However, after 2 weeks in the bottle carbonation could be called "weak". Clearly this brew would benefit from fresh priming yeast. So, this turned out odder than I wanted. Excellent flavor at first, was somewhat sweeter than I wanted. Also a little darker.
Ed Wort's Octoberfest Ale	North German Altbier	2.5 Gallons	1.061	1.017	5.77	34.67	8.55 °L	3.7K	2
Author: KnotCurser Boil Size: 3.2 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 60 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: 8/18/2012 4:38 PM Notes:
Classic American Pilsner (BIAB)	Classic American Pilsner	20 Litres	1.064	1.013	6.73	39.46	3.58 °L	3.7K	1
Author: Sean Sutherland Boil Size: 29.5 Litres Boil Time: 80 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.75 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/4/2013 1:58 AM Notes: OG: 1.058 FG: 1.012 ADF: 78% IBU: 35 Color: 3 SRM Alcohol: 6
Hop Bursted American Red	Specialty IPA: Red IPA	6.1 Gallons	1.062	1.015	6.14	54.67	18.11 °L	3.7K	1
Author: Homebrew Fanatics Boil Size: 7.4 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/15/2017 1:52 PM Notes:
☆ "Full Monty" ☆	Imperial Stout	6 Gallons	23.799	6.391	9.83	74.01	49.69 °L	3.7K	0
Author: Klickitat Jim Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 19.4 Efficiency: 57.8 Mash Thickness: 2.8 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/3/2018 3:16 AM Notes: "Full Monty" This beer reached terminal gravity in 9 days 1st Mash All salts and .4ml lactic 10lbs GP 2lbs Dark Munich 1.5lb Roast Barley 1 lb Chocolate 14.5 lbs total 60min at 160f. 11 brix 2nd Mash Heat wort to strike temp, add 3ml Lactic 10lbs Golden Promise 4lbs Dark Munich Mash 90 min at 145 22 brix 1200ml O2HK Starter Oxygenate pre pitch, at 3hrs and at 12hrs 60F 4 days, 64F 4 days, 68F till done Crash to 30F and gell fine Keg condition, bottle for long term
Fresh Hopped IPA (2.5 Gallon)	American IPA	2.5 Gallons	1.062	1.012	6.62	76.06	6.85 °L	3.7K	0
Author: Freetime000 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: Corn Sugar (Bottling Bucket) Priming Amount: 1.75 oz Creation Date: 12/2/2017 3:20 AM Notes: This is a clone of a favorite (Fresh Squeezed). Mash temp 148f-150f should result in a more complete conversion to simple sugars for fermentation so its not such a heavy IPA. For Fresh Hopped flavor: In the hop listing we add Citra at 0 min flame out for aroma and flavor. Let it Hopstand (I used whirlpool for lack of option) for 10 mins to add the IBUs. After fermentation (give it 2 weeks) dry hop with Citra + Mosaic for another 5 days. Transfer to secondary and cold crash in the fridge (if you can fit it) for 2 days or more before priming and bottling.
Belgian Strong Ale	Belgian Blond Ale	11 Gallons	1.084	1.016	9.01	28.27	7.38 °L	3.7K	1
Author: liquid bread brewery Boil Size: 16 Gallons Boil Time: 90 Boil Gravity: N/A 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: 2/19/2012 2:36 AM Notes: Sugar is added 5 minutes until flameout directly to the boil 1/2 minerals added at mash the other half added during the boil after sparging. Ferment at 64 then let naturally rise into mid to high 70's to finish. Add oak once most of ferment is done before racking for 5 days. Total water needed is 20 gallons. Mash strike temp is 9 gallons at 130. Sparge at 170 with the other 11 gallons Use Herms to keep mash range at 145 for 45 minutes then raise up to 150 for 15 minutes.
Dunkelweizen	Dunkelweizen	5 Gallons	1.07	1.018	6.91	19.19	16.81 °L	3.7K	0
Author: Josh (Brewer's Friend) Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: N/A 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: 2/10/2012 9:23 PM Notes: .5 tsp Calcium Chloride, .5 tsp Epsom Salt, 1 tsp Baking Soda OG: 1.054, efficiency of only 58%
Kapiti Wheat	Weissbier	24 Litres	1.05	1.009	5.43	12.2	3.39 °L	3.7K	1
Author: Patricio Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 85 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 16 ° C Priming Method: Dextrose Priming Amount: 170g Creation Date: 6/3/2013 8:35 AM Notes: Pitch at 16℃ - 17℃ and hold at 17℃ for 72 hours before allowing to rise to a max of 20℃ to complete fermentation. After fermentation is complete transfer to keg (19L) for bottling. Add 170g dissolved in 100ml of boiled water to keg before transfer to prime. Make sure sodium chloride is pure salt (not iodised) with no anti-caking agents etc.
Extract Kolsh	Kölsch	5.25 Gallons	1.048	1.012	4.7	21.1	3.87 °L	3.7K	5
Author: Genus Brewing Boil Size: 2 Gallons Boil Time: 75 Boil Gravity: 1.125 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/4/2014 10:28 PM Notes:
Blitzkrieg Barleywine	English Barleywine	5 Gallons	1.129	1.019	14.44	40.85	18.56 °L	3.7K	4
Author: Grumblebunny Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.166 Efficiency: 25 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: 10/20/2014 2:45 AM Notes: An English style barleywine with a German influence. - Make a 2 liter 2-step starter culture of the yeast at least 48 hours prior to starting. Cold crash the first starter and decant after 24 hours. Then make the second step, cold crash and decant. Bring the yeast slurry up to room temperature before pitching. - Ferment until final gravity is achieved - Transfer to your secondary fermentation vessel - Condition in the secondary for 1-2 months - Bottle and allow to condition for 6-12 months
American Light Lager Mexican Lager (Cerveza)	Light American Lager	22 Gallons	1.055	1.013	5.39	15.48	2.83 °L	3.7K	1
Author: ahobson Boil Size: 28 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 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: 12/19/2016 11:59 PM Notes:
Rogue Hazelnut Brown	American Brown Ale	4 Gallons	1.061	1.015	6.15	38.01	24.71 °L	3.7K	1
Author: Meghicks Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: corn syrup Priming Amount: 3.5 oz Creation Date: 10/31/2017 12:30 AM Notes: Ferment for 3 weeks before bottling Let bottles set for 1 week for carbonation
Saison Braggot	Braggot	18 Litres	1.099	1.007	12.05	45.41	5.98 °L	3.7K	0
Author: Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.137 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: 11/18/2015 4:17 PM Notes: Inspired by Kraken Meadery's Loud Mouth Braggot by Steve Kirby. Orange blossom must and a saison wort, fermented by Belgian Saison III yeast. Used Sorachi Ace hops, orange peel and pepper. 12.3% ABV. Mine: 1/4 tsp nutrient in the boil then added 1/2 tsp nutrient when adding the honey. This gives total of 200 ppm (3.6g in 18L, 1/2 tsp=2.2g). Did a 1.5L starter with the harvested yeast from my Angeleno Saison.
Marshmallow Porter	Brown Porter	21 Litres	1.06	1.017	5.6	29.9	27.64 °L	3.7K	1
Author: GrangeHill Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/17/2016 3:02 PM Notes:
1 Gallon Brown Ale	American Brown Ale	1 Gallons	1.056	1.014	5.5	20.6	24.91 °L	3.6K	3
Author: petusrocs Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 65 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: 8/25/2015 10:01 PM Notes:
Blonde Bombshell	Blonde Ale	11 Gallons	1.043	1.01	4.34	22.57	4.4 °L	3.6K	3
Author: TampaTony Boil Size: 12.07 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 73 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Force Carb Priming Amount: 30 psi Creation Date: 1/21/2014 5:45 PM Notes: Primary Fermentation: Pitch at 64 and let it rise to 68 Degrees and hold for 4 days. Secondary Fermentation: 5 Days at 72 Degrees then cold crash for 1 day. Additional Fermentation: Add gelatin, keg, and force carb for 2 week turn around.
Schwarzbier Gordon Strong	Schwarzbier	23 Litres	1.05	1.013	4.94	24.75	37.04 °L	3.6K	0
Author: Rcmac Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 78 Mash Thickness: 2 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: 3/11/2016 4:24 PM Notes:
Dry Irish Stout	Dry Stout	11 Gallons	1.045	1.012	4.27	39.99	36.59 °L	3.6K	1
Author: liquid bread brewery Boil Size: 16 Gallons Boil Time: 90 Boil Gravity: N/A 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: 6/19/2012 1:45 AM Notes: Strike with 10 gallons at 166 to hit 153. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 12 gallons at 165-170. Use a low attenuating yeast. Pitch yeast at 50. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 58. Raise to 65 degrees after a few days to clear diacytle.
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