Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Rye Experiment #1	Roggenbier	5.5 Gallons	1.051	1.007	5.76	24.79	4.24 °L	997	1
Author: llvtt Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 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: 1/14/2017 11:45 PM Notes: Primary yeast: * WLP590 harvested from apricot saison (contains wild yeast) * WLP645 Brett C. Current plan (may change): * 1/2 batch dry-hopped with 1oz Hallertau Blanc + 1/2 batch refermented on fruit (apricot/peach/currant/pomegranate)
Cannabeer	American IPA	50 Litres	1.057	1.009	6.22	64.41	5.8 °L	997	5
Author: Nacho27 Boil Size: 55.78 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 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: 7/18/2022 7:59 PM Notes:
Flanders Red	Flanders Red Ale	25 Litres	1.056	1.01	6.01	4.47	14.14 °L	997	1
Author: Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/8/2019 6:42 PM Notes:
English IPA	English IPA	6.2 Gallons	1.066	1.017	6.39	51.62	7.28 °L	997	1
Author: nfacciola Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: 1.051 Efficiency: 69 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/31/2018 6:57 PM Notes: 0.8L --> 182B 2.1L --> 479B w/75B overbuild
21 Citra NEIPA 2	American Pale Ale	23 Litres	1.064	1.018	6.03	84.12	6.74 °L	997	0
Author: DrøyHøy Brewers Boil Size: 27 Litres Boil Time: 90 Boil Gravity: 1.054 Efficiency: 70 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: 10/22/2018 8:18 PM Notes: Mash water: 6 g CaSO4, 2 g CaCO3 Sparge water: 6g CaSO4 Take 2: Added a little 60 minutes magnum to produce some bitterness.
Aaron's Marzen	Märzen	5.8 Gallons	1.059	1.013	6.02	23.98	9.29 °L	997	0
Author: Aaron Z Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/26/2018 12:41 AM Notes:
Brown Bear	Extra Special/Strong Bitter (ESB)	25 Litres	15.042	3.232	6.38	30.57	13.92 °L	997	1
Author: BeerButcher Boil Size: 32 Litres Boil Time: 90 Boil Gravity: 11.9 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/13/2017 1:05 PM Notes:
SMASH Lager	Pre-Prohibition Lager	11 Gallons	1.059	1.015	5.83	25.72	3.31 °L	997	0
Author: MaryBinMN Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.05 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: 11/20/2017 5:29 AM Notes:
Kern	Saison	6.15 Gallons	1.06	1.018	5.7	27.13	3.29 °L	997	0
Author: emsroth Boil Size: 6.75 Gallons Boil Time: 90 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/3/2017 6:17 PM Notes:
Uncivilised	American Pale Ale	162 Gallons	1.053	1.007	5.98	46.68	5.8 °L	997	3
Author: NDB Boil Size: 168 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/13/2017 5:49 AM Notes: 4.5L Starter Mash Gypsum 6.6g Epsom 1.6g Salt 3.3g CaCl 2.5g Lactic Acid 1.5ml HLT Gypsum 9.4g Epsom 2.4g Salt 4.7g CaCl 3.5g Lactic Acid 1.5ml
Sleigh Them In The Aisles	Holiday/Winter Special Spiced Beer	19 Litres	1.064	1.018	6.03	12.86	18.61 °L	997	1
Author: Fool On The Hill Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.152 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: Carbonation Drops Priming Amount: N/A Creation Date: 6/10/2014 11:13 AM Notes:
Transcend The Rubicon - Mango Wit	Witbier	45 Litres	1.067	1.018	6.4	10.75	5.9 °L	997	0
Author: JohnnyAH Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/25/2016 4:14 PM Notes:
Reese's PB Porter	Brown Porter	5.5 Gallons	1.055	1.01	5.8	15.8	43.97 °L	997	0
Author: SuperMarioBrewers Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/27/2016 2:56 AM Notes: Check the ingredients against yourrecipe sheettomake sure you have everything listed. Place the yeastin the refrigerator. Early on the brew day, remove the yeast from the fridge and allow it to come to room temperature. Activate your yeast package. If using Wyeast’s “smack pack” follow their directions. Clean your brewing equipment so that it is clean to your eye, dust free, and then sanitize all equipment that will be used during brewing with a no wash sanitizer. In a 3+ gallon stockpot, begin heating 2.5 gallons of water and bring to 150-170° F. While the water is heating, place the crushed grains in your bag and tie it off. Make sure to have the grains loose in the back, don’t pack them. Check the temperature of your water with the thermometer and make sure the water is between 150-170° F. Remove bag, drain over the brew pot, and discard the grains. Bring the resulting liquid (now called wort) to a boil. Once it reaches a boil, turn off the heat and add the first extract in your recipe. Stir well and make sure it doesn’t burn or scorch on the bottom, then return the heat. Bring to a boil. Keep the lid off of the pot during this period, allowing steam to escape. Try to keep a consistent rolling boil. Once the wort is boiling set your timer for 60 minutes and add bittering hops to your recipe. These are the first hops listed as “60 minutes” on your recipe. The times listed in a recipe always state how long the hops or other ingredients should be boiled. As the timer hits 0, turn off the heat and add the rest of the malt extract or any 0 minute hops your recipe calls for. After your 60 minute boil the total volume of your wort will be 10-20% less than your original volume. Chill your wort immediately. You can use a wort chiller, or place your kettle in an ice bath in the sink. When your wort is under 90 degrees, pour into your fermenter (using a funnel if you have a carboy), or use your sanitized auto-siphon. While the wort is chilling, gather your already cleaned and sanitized equipment: the hydrometer and tube, thermometer, fermenter, lid, airlock, and carboy cap if using a carboy. Anything that touches the wort after the boil should be sanitized and placed on a clean counter or paper towel. Top up with cool water to the 5.25 gallon mark on your fermenter. Stir well, or agitate the wort to provide aeration. Take a sample out of the fermenter using a wine theif or racking cane, and place the hydrometer in your test tube. Float the hydrometer in the wort, spinning gently to keep it from touching the sides. This reading is your “Original Gravity” or OG for short. Using sanitized scissors to open a corner of your yeast package, or open the vial (depending on the brand of yeast you have), and add it to your wort. Coverwith the sanitized lid or bung, and fillthe airlock up to the linewith cleanwater. Place the airlock in the hole, and keep in a dark place, ideally at 65-66° Fahrenheit, unless yourrecipe states otherwise. Cover with a sanitized lid or bung and fill the airlock up to the marked line with clean water or sanitizer. Place the airlock in the hole of your bung or bucked, place the fermenter in a dark space (ideally at 65-66°F), and let your homebrew ferment. Signs of activity should start within 24 – 48 hours, and continue for several days finally completing after 10 – 14 days provided the fermentation has stopped. One the foam (also known as krausen) has fallen back down allow the beer to sit and clear for a few more days. You can now take another reading with your hydrometer by extracting some of the beer with a sanitized wine theif or racking cane. This reading will be your “Final Gravity”, also known as FG. In at least two days check it again, if it is the same then your beer can now be bottled. If your beer calls for dryhops then this is the stage in which they will be added.
Voss Bryggeri Oregonian	American Pale Ale	25 Litres	1.063	1.017	6.1	47.08	4.79 °L	997	0
Author: Mr Norman Boil Size: 31 Litres Boil Time: 90 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 4.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/13/2016 8:09 PM Notes: Based on the recipe tips from Andrew Rathband https://forum.norbrygg.no/threads/voss-bryggeri-oregonian.23938/
Smoked Scotch Ale	Other Smoked Beer	5 Gallons	1.069	1.02	6.47	17.06	9.54 °L	997	1
Author: ChefChris777 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.116 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2016 2:25 AM Notes:
Session Citra	American IPA	5.5 Gallons	1.056	1.009	6.12	52.54	7.33 °L	997	0
Author: braunbp Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 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: 10/6/2015 12:46 PM Notes:
Two Hearted IPA Clone	American IPA	5.5 Gallons	1.06	1.015	5.94	40.13	13.16 °L	997	1
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.111 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/22/2015 7:31 AM Notes: !!!>USE GOLD LME< >DO NOT USE PILSEN<!!!! THE GOLD LME WAS NOT AN OPTION ABOVE! THE GOLD LME OPTION WAS NOT AN OPTION ABOVE SO I PUT 9.15 lbs of Pilsen LME. When I tried to add GOLD LME it did not calculate correctly. Pilsen would work BUT GOLD LME IS THE CORRECT LME, NOT PILSEN! PLEASE UNDERSTAND THAT IF YOU USE PILSEN YOU WILL NOT HAVE THE SAME TASTE AS TWO HEARTED IPA! I APOLOGIZE BUT GOLD LME IS NOT AN OPTION ABOVE. PLEASE USE GOLD LME! A starter is advised! 2 stage fermentation is a must. Expect aggressive yeast activity within 48 hours. An airlock will NOT handle this. You will need a blow off! 1056 is a super active yeast. It will blow the top off of a bucket or blow up a carboy, no joke. US Safale 05 is a great dry yeast option if you don't have a blow off. Thank you and enjoy your beer my fellow HOP HEADS! Oh, feel free to use 2 ounces of Centennial hops, instead of one, when dry hopping. This would be dry hopping at 2nd fermentation. Also, depending on how hoppy you want it, you could put the hops in for the whole 10-14 days during the second fermentation, 1 or 2 ounces. Or, for less hoppiness, add 1 ounce a week into the second fermentation and just allow to dry hop for a week. The choice is yours. Just depends on what you want and how aromatic and hoppy you want the final beverage. Enjoy.
DFH 60 Min Clone	American IPA	10 Gallons	1.059	1.014	5.89	44.93	5.09 °L	997	0
Author: Trub_maker Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.5 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: 2/10/2015 7:54 PM Notes:
Summadis	Belgian Specialty Ale	22 Litres	1.058	1.013	5.91	13.5	12.38 °L	997	0
Author: morganism Boil Size: 7 Litres Boil Time: 60 Boil Gravity: 1.181 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/2/2015 3:25 AM Notes: The Amber LME is hopped, so reducing initial hop addition to 25g Citra. Called Summadis because it has some of this and some of that in it.
Honey Smoked Red - Father's Day 2014	Irish Red Ale	5.5 Gallons	1.06	1.016	5.77	30.24	18.87 °L	997	0
Author: Meadhawg Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 80 Mash Thickness: N/A 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: 6/14/2014 3:42 AM Notes: Bottled spring water. Double Batch - 5Gal as is / 5Gal with 4oz charred oak chips at 7 days for 7 days OG 1.059 FG. 1.011 ABV. 6.3%
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