Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Sladkiy (Russian For Sweet)	Russian Imperial Stout	5.5 Gallons	1.123	1.035	11.58	63.66	50 °L	928	1
Author: BrewingBaar Boil Size: 6.75 Gallons Boil Time: 90 Boil Gravity: 1.1 Efficiency: 60 Mash Thickness: 0.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: corn sugar Priming Amount: 4oz Creation Date: 10/20/2015 9:09 PM Notes: This is bound to be a very sweet stout. Making first batch with the yeast I recovered from the barley wine, wlp013 london ale yeast and wlp099 super high gravity ale yeast. Worked well in the barley wine with 82% attenuation, which would give a FG of 1.020 and an ABV of 12%. Mix 3 pounds of dark DME with one gallon of water to bring the water total to the proper amount. Use iodine test at 60 minutes into mash Enter in LA county fair for 2016 Might have to add a little more DME if the preboil gravity isn't at least 1.091 BLEW UP IN THE FERMENTOR This recipe needs a much larger fermenter to handle the activity. Super dark and super heavy sugar content = explosive results
Hatch Green Chile Double IPA	American IPA	5 Gallons	1.083	1.013	9.17	202.99	7.39 °L	928	1
Author: nununene Boil Size: 7.1 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 71 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: 4.8 oz Creation Date: 6/30/2021 1:26 AM Notes:
Black IPA...strong Ale?	Old Ale	21 Litres	1.08	1.013	8.77	84.07	40.69 °L	928	0
Author: Gagnef Brewing Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 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: 11/2/2016 7:20 PM Notes:
Building An Empire Imperial IPA	Imperial IPA	2 Gallons	1.084	1.015	8.98	213.98	9.91 °L	928	0
Author: idperkins Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.056 Efficiency: 75 Mash Thickness: 0.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: sucrose Priming Amount: 1.5 oz Creation Date: 4/17/2017 3:47 PM Notes:
BrewDog - Native Son	Imperial IPA	5.3 Gallons	1.073	1.01	8.5	70	9 °L	928	0
Author: avantassel Boil Size: 6.6 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 79 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66.2 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/1/1970 12:00 AM Notes: First Brewed 2018 A big, dank, double IPA, sitting in the 8-9% ABV bracket, in our Amplified range - filling a gap that has been sitting empty since Hardcore IPA departed. A new beer developed by our Head of Production Jason Pond; the first brew he came up with since joining became an instant hit. This beer is very hop centric. Use the youngest hops that are available and store them in a freezer. This will help slow the degradation of desirable hop compounds. https://www.brewdog.com/beers/diy-dog
Wizard Potion	Double IPA	5 Gallons	1.085	1.017	8.81	143.8	9.61 °L	928	0
Author: crawmcgraw Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 64 ° F Priming Method: keg Priming Amount: N/A Creation Date: 11/13/2017 3:26 AM Notes:
Rochefort 8 Clone	Belgian Tripel	10 Litres	1.08	1.007	9.57	37.41	39.72 °L	928	1
Author: Achilles M Boil Size: 15 Litres Boil Time: 90 Boil Gravity: 1.053 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/27/2018 1:12 PM Notes:
THE Big Fig	Belgian Dark Strong Ale	6.25 Gallons	1.095	1.02	9.87	27.68	21.35 °L	928	0
Author: spopes Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.077 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/15/2019 9:22 AM Notes:
Arcane Alchemy Saison	Saison	5.5 Gallons	1.038	1.007	4.1	41.85	2.64 °L	927	0
Author: Antmaniac Boil Size: 6.8 Gallons Boil Time: 90 Boil Gravity: 1.032 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/5/2023 7:22 PM Notes: I prefer working in percentages where possible—the grist for this recipe is 78% Pilsner malt, 20% flaked wheat, and 2% sugar. I’m a huge fan of low-oxygen brewing, reducing hot-side aeration where possible, and being gentle as possible throughout the brewing process. This produces the cleanest, brightest beer possible. I start by de-oxygenating all my brewing liquor by boiling the entire amount first, then cooling it down to my mash strike temperature. I treat the entire brewing liquor with all minerals (mash and sparging water together) to a 1:2 ratio of sulfate to chloride after the de-oxygenating boil, but before cooling. Do not exceed 100 ppm chloride. Acidify all of the brewing liquor using lactic acid to achieve a mash pH between 5.1 and 5.3. Mash for 45–60 minutes at 145–147°F (63–64°C). Mash pH should fall between 5.1 and 5.3, but add additional acid if the pH is above 5.3. Gently vorlauf for 20 to 25 minutes or until runoff is very clear. Sparge until the full volume is achieved in the kettle, stop sparging if gravity falls below 1.010, and top up the kettle with excess brewing liquor to achieve the full boil volume. Boil for 90 minutes. At 60 minutes add the CO2 hop extract, targeting 30 IBUs. After the boil, cool the wort down to 170–160°F (77–71°C). Add the remaining hops, shooting for roughly 1 oz./gal. (7.5 g/L). Whirlpool the hops and let the hops and trub settle for 25–30 minutes. Cool the wort to 67°F (19°C) and rack into the fermenter. Oxygenate the wort at 1.5 L/min for 1 to 2 minutes with pure O2. Pitch one pack of Rustic Imperial yeast or Wyeast 3726 Farmhouse Ale Yeast for 200 billion or 1.04M cells/mL/°P. Hold temperature at 67–70°F (19–21°C) for first 24 hours, then let the fermentation free-rise to 95–100°F (35–38°C). Hold that temperature until fermentation is complete. Near the tail end of the fermentation (around 1.010/2.6°P or so), attach a spunding valve. Crash cool and condition for 1 to 2 weeks at 32°F (0°C). Force carbonate to 2.7–3 vol. (5.4–6 g/L) of CO2.
Light Ale Kit - MoreBeer.com	No Profile Selected	4 Gallons	1.042	1.014	3.8	14.59	7.3 °L	927	0
Author: Mike Yucuis Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/8/2011 3:02 PM Notes: The extract kit that came with my brewing equipment. Wasn't bad, but wasn't good either.
Czech Pilsner - Northern Brewer	Czech Pale Lager	5.5 Gallons	1.046	1.013	4.36	24.3	3.84 °L	927	1
Author: HardRoc Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.085 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 9/28/2020 7:02 PM Notes:
Stout	Dry Stout	23 Litres	1.047	1.013	4.4	56	40.46 °L	927	1
Author: EricOuellet Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 2/20/2020 5:20 PM Notes:
Mad Monkey Hefe	Weissbier	5 Gallons	1.042	1.011	4.08	0	3.59 °L	927	1
Author: Rob1776 Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.14 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: 11/18/2018 2:48 AM Notes:
Session Brut	American Light Lager	31 Gallons	1.033	1	4.31	18.47	3.73 °L	927	0
Author: Genus Brewing Boil Size: 31 Gallons Boil Time: 60 Boil Gravity: 1.033 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: 8/2/2018 9:10 PM Notes:
Leah's Beer	Australian Sparkling Ale	23 Litres	1.033	1.005	3.65	38.02	3.86 °L	927	1
Author: GFHomebrew Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.029 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/16/2018 8:35 AM Notes:
Cask Kolsch	Kölsch	46.5 Litres	1.042	1.011	4.14	30.77	3.95 °L	927	0
Author: CiaranFebers Boil Size: 49 Litres Boil Time: 75 Boil Gravity: 1.04 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/27/2017 3:11 PM Notes:
Ipa	American IPA	26 Litres	1.041	1.008	4.35	62.23	7.94 °L	927	0
Author: essekkadaradam Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 24 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 8/25/2017 1:43 PM Notes:
HONEY WHEAT ALE /ALTAR DE ORO	Belgian Pale Ale	5 Gallons	1.033	1.009	3.09	17.91	4.98 °L	927	0
Author: SARIGUA Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/27/2016 11:55 PM Notes: 1) - 2 packets Danstar London Ale Yeast. 2) - At the end of the 60 minute boil, remove the pot from the heat then remove and discard the hop bags. Allow the wort to cool to about 78ºF. (Note: Use a wort chiller to hasten this very important step. Also, be sure that anything that will come into contact with the chilled wort is properly sanitized.) 3) - The proper temperature at which to pitch (add to the wort) the yeast is in the 65ºF-75ºF range. 4) Allow the beer to ferment for one week in the primary fermenter, then rack (transfer) the beer into a secondary fermenter for an additional week to clear. At the end of the second week, record the specific gravity reading. A steady specific gravity reading of different samples over two or more days indicates that fermentation is complete. 5) When fermentation is complete add 3/4 cup of corn sugar or 11/4 cups of dry malt that has been boiled in 2 cups of water. Gently rack the finished beer into the bottling bucket with the priming sugar solution. fill the bottles to 1/2″ – 1″ from the top. Cap the bottles and allow them to condition at room temperature for two weeks.
Vild Vild Zest	Gose	44 Litres	1.042	1.007	4.63	9.34	3.11 °L	927	0
Author: dr511 Boil Size: 50.5 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 3 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: 9/17/2016 3:46 AM Notes:
Smoking Brown II	Other Smoked Beer	4 Litres	1.029	1.006	3.06	32.79	12.01 °L	927	1
Author: andete Boil Size: 5 Litres Boil Time: 60 Boil Gravity: 1.023 Efficiency: 80 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: 6/28/2015 5:22 AM Notes:
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