Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Summer Bavarian Heffe	Weissbier	5.25 Gallons	1.063	1.016	6.13	22.9	4.22 °L	925	0
Author: Genus Brewing Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.25 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: 4/21/2018 9:37 PM Notes:
'Apple Pie' Brown Ale	American Brown Ale	7 Gallons	1.048	1.014	4.38	12.73	17.66 °L	925	0
Author: brycegrebitus@gmail.com Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.042 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: 10/13/2020 4:38 AM Notes: 2 tsp tincture listed: Mix 1/4 cup Sierra Vodka with 2 tsp vanilla extract, soak 3 days, strain through coffee filter to yield 2 tsp.
Fancy Pants Clone	American Amber Ale	23 Litres	1.048	1.008	5.28	47.7	14.01 °L	925	1
Author: Cain Piper Boil Size: 27.2 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 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: 8/2/2019 12:26 PM Notes:
Amber Ale	American Amber Ale	7 Gallons	1.058	1.015	5.71	30.98	10.88 °L	925	0
Author: Huesitos Champion Boil Size: 9.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: dextrose Priming Amount: 7.1 oz Creation Date: 5/9/2019 3:36 AM Notes:
Hoppers Juicy Bbq Pale Ale	American Pale Ale	40 Litres	1.051	1.015	4.74	76.21	5.79 °L	925	0
Author: Aleworks Boil Size: 50 Litres Boil Time: 75 Boil Gravity: 1.041 Efficiency: 80 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/4/2019 12:02 PM Notes:
Et Tu Brute Imperial Stout	Imperial Stout	5.75 Gallons	1.083	1.015	8.82	99.92	45.52 °L	925	0
Author: Reevesie Boil Size: 6.75 Gallons Boil Time: 180 Boil Gravity: 1.07 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 5.14 psi Creation Date: 12/24/2018 3:48 AM Notes: 11/26/21-The batch sparge didn't get enough sugar out in the first pass, so I kept squeezing the bag and adding to the kettle. The drippings are 1.078, so maybe split the sparge in two next time? Modified the hop schedule to keep the bitterness a little lower. This is being barrel-aged. Will add character notes once it has been kegged. 10/6/21-Updated the recipe based upon what I think will work for a full 5G batch. Will do a 90 minute mash. Probably get too much roast out of the malts, but the extended aging and the high FG will probably balance out with the IBU's over time. No mineral/acid additions. This is going into a bourbon barrel after primary. **4/18/2020- Bottled the keg, approximately 4.25Gallons. The numbers are not totally accurate, as these are the OG/FG of the 3G batch + the 1.75G batch mixed together. Next time I will need to examine the mash and boil as a new beer, but the taste is amazing. 4/4/2020-This went into the keg with 1/2cup sugar+1cup H2O and 1 packet of champagne yeast to carb up a little. After 1 week, it went into the keezer and onto the gas to finish up carbonating. 1/18/20- So I am brewing this again, 3G, and then add the remaining bottles (1.75G unfermented/unfinished) into the fermenter for re-fermentation with the new wort at high krausen (It worked!). I will be using an Irish Ale Yeast Starter and have a backup of A10 Dark if this doesn't ferment out mostly in the first week. It fermented on 2oz. of oak for approximately 2 1/2 months before kegging. It is really smooth and really alcoholic. **This never fully fermented. I added several yeast strains into it and it just hung up, not even carbonating in the bottle. **I am turning a partial-mash dry stout into an all-grain imperial stout. I like the flavors of the original, so I am just trying to intensify it and make a smaller batch to see if it works. I am using first runnings for this recipe. The partigyle or second runnings (i.e. the batch sparge) will become a lower ABV beer. Ok, so far, here is what I have: Strike water of 170F, 6G, and a temp in the mash over 90 minutes at 162-160F. Higher than I wanted. Transferred 5.25G of 1.063 wort into the BK, will boil down to about 3G for the fermenter. Not sure how long I will have to boil to get enough evaporation. My burner evaporates about 1G/hour. I lost a little to boil over a couple times, not much, maybe a few ounces. There was a lot of break left in my strainer, more than I expected, from a BIAB. I think this recipe might be better as a standard dry stout instead of an imperial next time, I.e. 5G batch with these ingredients. Bottled 2.2 Gallons
PensBrew2	Weissbier	5 Gallons	1.046	1.011	4.57	10.6	3.92 °L	925	2
Author: Medarius Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 1 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: 11/1/2018 11:06 PM Notes: 113 F (43C) "This rest emphasizes the ferulic acid esterase which increases the ferulic acid content of the wort. This ferulic acid, which is present in both wheat and barley malt, is converted to 4-Vinylguaiacol (4VG) by the Weissbier yeast. 4VG gives the beer the clove flavor and aroma. If this rest is used the acidulated malt should be added once the Maltose rest temp is reached since the ferulic acid esterase has a pH optimum that is above 5.7. The higher pH also limits the activity of the protoelytic enzymes." -Braukaiser.
Coffee Vanilla Porter	American Porter	5 Gallons	1.071	1.024	6.28	58.74	45.15 °L	925	0
Author: Ian Bender Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 68 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: 10/27/2018 2:21 PM Notes:
Pacific Ale	American Pale Ale	21 Litres	1.055	1.009	6.04	15.6	5.07 °L	925	0
Author: Memphis Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 3.3 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: 7/31/2018 11:47 AM Notes:
Ralph's Irish Red 2022	Irish Red Ale	10 Gallons	1.051	1.012	5.12	29.5	12.8 °L	925	0
Author: WRB Boil Size: 11.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/12/2018 1:41 AM Notes:
Pete's IPA	American IPA	6 Gallons	1.063	1.014	6.47	71.67	11.63 °L	925	0
Author: MNWILD14 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 80 Mash Thickness: 1.89 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65.3 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/5/2015 1:17 PM Notes: Strike Water should be at 160.4F for the 13 LBS of grain 13 Quarts of sparge water will be needed. This was a bit sloppy of a brew day. I did a starter 1 day before brewing with yeast that was about 6 months old. The starter seemed to work fine. I brewed this outside with the temperature of -4F... the propane tanks didn't like that very much so the boil didn't look as strong. Instead of running the chiller outside I brought the wort downstairs and connected it to the wash basin, this worked really nice. Moved to secondary and dry hopped day 7. Dry hops were in for 3 days before crash cooling. Post Boil BRIX: 15.4 or 1.063 Fermentation Temp: 18.5C or 65.3F (3 days) Fermentation Temp: 20C or 68F (4 days) Fermentation Temp: 21C or 70F (3 days) Crash Cooled: 2C or 35.5F (2 days) Post Fermenation BRIX: 8.2 or 1.014 Kegged on day 11 and added 1 packet of geletine to the keg. Shook for a few mins.
Ten Fiddy OB Recipe	Imperial Stout	5 Gallons	1.111	1.032	10.48	64.46	50 °L	925	0
Author: J A Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.08 Efficiency: 72 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/11/2018 9:56 PM Notes: Condition for 3 months in secondary with bourbon soaked oak chips.
Big Brew Day	Irish Red Ale	42 Litres	1.049	1.011	5	21.51	11.46 °L	925	1
Author: Hawkbox Boil Size: 47.3 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 3 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: 11/9/2017 2:55 AM Notes: Recreating the Alley Kat Big Brew Day 2017 grain bill
Common Room Orange ESB	Strong Bitter	1.1 Gallons	1.061	1.015	5.97	38.07	15.54 °L	925	1
Author: James Kew Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: Corn sugar Priming Amount: 0.7 oz Creation Date: 7/22/2017 10:59 PM Notes: Based on KingBrianI's recipe from the HomeBrewTalk Top 100. Tweaked the hops to hit target IBU. For UK Crystal 50L use Bairds British Crystal 50/60L. For UK Extra Dark Crystal 160L use Bairds British Crystal 135/165L. Modified to use fresh oranges from the trees at the office. Orange additions: add dried peels (zest only, no pith) at end of boil; add fresh orange peels (sanitized with StarSan) and orange juice (sanitized with 1/4 Campden tablet) at end of primary fermentation. 64F = 17.8C
Scottish Export	Scottish Export	5.5 Gallons	1.066	1.021	6.24	24.49	17.93 °L	925	0
Author: Gerry P Boil Size: 7.5 Gallons Boil Time: 120 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/5/2016 1:55 PM Notes:
Porter For Chilli/vanilla Split	American Porter	6.5 Gallons	1.057	1.013	5.8	41.78	23.08 °L	925	1
Author: MarcBrew Boil Size: 6.2 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 75 Mash Thickness: 1.6 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: 10/29/2016 5:29 PM Notes:
Cilibar	American Amber Ale	20 Litres	1.06	1.015	5.85	25.57	13.82 °L	925	0
Author: MeciNS Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 3.5 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 10:35 AM Notes:
Rye Stout	Foreign Extra Stout	20 Litres	14.946	4.341	5.75	48.44	39.25 °L	925	0
Author: Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 13.1 Efficiency: 55 Mash Thickness: 3.1 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/10/2016 2:21 PM Notes:
AB Clone	American IPA	5 Gallons	1.077	1.015	8.13	101.65	15.88 °L	925	0
Author: Shawn Mason Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/4/2016 6:41 PM Notes:
YCH Hop IPA	American IPA	5 Gallons	1.064	1.011	7.01	68.63	6.07 °L	925	0
Author: nakedbearbrew Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/25/2016 8:08 PM Notes:
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