Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Ruby Red Kolsch	Kölsch	5.5 Gallons	1.048	1.011	4.83	27.01	3.38 °L	3K	0
Author: BobWRx Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 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: 6/7/2019 1:53 AM Notes:
Three Weiss Men	Weissbier	5.5 Gallons	1.053	1.015	4.97	9.65	3.78 °L	3K	8
Author: Rothrock Brewing Company Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 12/22/2015 9:57 PM Notes: Winner of the Quad State Beer Festival Competition 2016 (Belgian - Saisson - Wheat category) Dough-in Grains to achieve 122* protein rest Decoction #1 Remove 10 qts of mash (mostly grain with little mash water) and heat in second kettle. Stop heat and hold decoction for 10 minutes at 151* for starch conversion. After 10 minutes, bring to boil and constantly stir for 5 minutes. Add back boiled decoction to mash tun until mash temp reaches 148* Decoction #2 Remove 7 qts of mash (mostly grain with little mash water) and heat in second kettle. Bring to boil and constantly stir for 5 minutes. Add back boiled decoction to mash tun until mash temp reaches 156* Note: If any decoction remains from the boil, add it back throughout the 40 min rest to maintain mash tun temperature or when the boiled decoction cools to 156* Fermentation Note: Pitch 100 billion cells of WLP 300 onto chilled wort for initial fermentation (DO NOT MAKE A STARTER - UNDER-PITCHING IS KEY!) Ferment at 60* for 72 hrs. After 72 hrs, raise temperature to 68* until airlock activity becomes minimal. After airlock activity becomes minimal, reduce temperature to 60* for the remaining primary fermentation. No secondary fermentation is required, Rack to keg or bottle condition.
Experimental Brewing Whirlpool Ale	American Pale Ale	24 Litres	1.06	1.015	5.88	52.74	7.26 °L	3K	0
Author: cha99jab Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: Force Carb Keg Priming Amount: N/A Creation Date: 1/8/2016 8:31 PM Notes: Recipe changes: Maris Otter subbed for American 2-row Columbus used for bittering instead of Magnum Galaxy used in the whirlpool instead of Cascade WY1318 used instead of Chico yeast. Friday 8th January 2016 - 1.6 L starter onto stirplate. WY1318 captured from blow off of last batch (6th generation). Sunday 10th January 2016 - Added starter to keezer to settle yeast (decanted off 0.5 L for future use). Sunday 10th January 2016 - Brewday. Heated 29L strike water to 69oC. Mashed in at 15:50. Mash temp = 64.5oC. Aiming for mash pH of 5.4 (adjusted with gypsum, CaCl2 and 80% lactic acid). Added 2/3 of lactic acid before mashing in. Calibrated pH meter (had drifted by +0.06). Tap water pH = 7.75. 15 mins. Stirred the mash. Mash temp = 63.8oC. Mash pH = 5.45. 30 mins. Stirred the mash. Mash temp = 63oC. Mash pH = 5.40. 45 mins. Stirred the mash. Mash temp = 62.2oC. Turned on the induction plate. Mash pH = 5.41. 60 mins. Stirred the mash. Mash temp 63.7oC. pH = 5.40. "Sparged" by pouring 4L of 55oC water (no water adjustment) over the grain bag whilst it drained and squeezing the bag. Approx 28.5L of wort collected from the mash. Preboil gravity = 1.052. Whirlpool 1. Cooled wort to 80oC and transferred 13L to a sanitised plastic bucket. Added hops to the kettle at 77oC. 69oC after 10 mins. 63oC after 30 mins. Stirred every 5-10 mins. Whirlpool 2. Chilled in bucket to 51oC and added hops at 49oC. After 15 mins = 45oC. Stirred every 5-10 mins. Chilled both batches using immersion chiller to about 30oC and then transferred to PET carboys. Left outside at -2oC (covered with foil) to reach pitching temp. Split the starter between each carboy (pitched at 18oC). OG = 1.058. Post boil pH = 5.3. Each batch approx 12L. Saturday 16th January (Day 7) - Crash chilled in fermentation fridge at -1oC. Ferm temp has been low on this one as fridge was busy with a lager so these beers were fermented at an ambient 15oC in our basement storage room. Sunday 17th January 2017 (Day 8) - Kegged with gelatine (carboy to liquid outpost siphon into oxygen purged kegs). FG = 1.016. ABV = 5.5%.
Persimmon	Fruit Beer	5.5 Gallons	1.081	1.02	7.94	38.29	24.4 °L	3K	2
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 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: 10/10/2016 10:31 PM Notes:
Beach Blonde Ale	Belgian Blond Ale	5.5 Gallons	1.062	1.011	6.61	20.59	6.86 °L	3K	1
Author: Tycho52 Boil Size: 7.5 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: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/20/2013 6:09 AM Notes: Never wanting to start a recipe by saying "hey, what hops do I have in the fridge?", I wrote this recipe to attempt to fit within BJCP style guidelines.
Basic Session IPA	American IPA	5.5 Gallons	1.051	1.012	5.13	85.47	7.51 °L	3K	3
Author: syanco Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/14/2016 4:11 PM Notes:
Stout	Oatmeal Stout	25 Litres	1.059	1.018	5.42	39.31	34.52 °L	3K	1
Author: Kev Head Boil Size: 31 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 65 Mash Thickness: N/A 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: 1/15/2014 1:12 PM Notes: carafa addition is actually 250g in the mash and 525g in the sparge.
Standard 3 Gal APA	American Pale Ale	3 Gallons	1.052	1.009	5.57	39.82	5.9 °L	3K	0
Author: wimsy Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/23/2016 1:42 AM Notes:
Wee Heavy Alvaro Cambre	Wee Heavy	20 Litres	1.082	1.02	8.04	0	16.42 °L	3K	0
Author: oglaporta Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 1.027 Efficiency: 68 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: 9/1/2016 7:14 PM Notes:
Rye Row The Wheat When You Can Hop The (Sweet) Leaf	Roggenbier (German Rye Beer)	11 Gallons	1.063	1.018	5.94	135.44	4.8 °L	3K	0
Author: Mark Boil Size: 13 Gallons Boil Time: 60 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: 12/2/2012 12:58 PM Notes: All home grown hops. Mix of Summit, Columbus, Chinook, predominent Summit and Columbus Strike 170 Really cloudy and thick looking muddy beer, added additional quarter packet of yeast 05 as fermentation very low after 10days
Rhinegeist Zen Clone	American Pale Ale	4.5 Gallons	1.047	1.01	4.8	45.06	5.3 °L	3K	0
Author: tedferris@hotmail.com Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/19/2015 1:07 AM Notes: Receipe reflects Rhinegeist website - Zen is 100% golden promise and 4.8% alchohol and 45 IBUs. All numbers hit here. Small starter needed if vial of WLP001 isn't fresh. Mash at 152 for 60 minutes, then pull grain bag out of water and set on stainless steel strainer over mash kettle wort. Slowly pour 1 quart of 170 degree water over grains in circular motion to wet all parts of the grain bag. Let drain into kettle for 5 minutes, then set aside and start the boil. Cool to 68 before pitching Ferment 7 days Keg or rack to secondary to dry hop for 7 days. Bottle and condition 14 days.
Day Boil Session IPA	Specialty IPA: New England IPA	23 Litres	1.043	1.009	4.44	30.48	3.93 °L	3K	1
Author: zised Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/17/2018 12:24 PM Notes:
Vernal Equinox	English IPA	5.5 Gallons	1.059	1.018	5.31	84.84	9.59 °L	3K	0
Author: Myndflyte Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/11/2017 9:48 PM Notes: Single infusion mash at 154F. Ferment at 68F for 7 days. Crash to 32F for 7 days. Rack and package. This was a 2016 GABF Pro-Am silver medal winning beer from the collaboration between Starr Hill Brewery and Gary Layton.
La Chouffe Kloon	Belgian Blond Ale	23 Litres	1.067	1.021	6.09	29.91	13.62 °L	3K	1
Author: KLucky_13 Boil Size: 29 Litres Boil Time: 70 Boil Gravity: 1.053 Efficiency: 64 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 24 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/6/2016 8:10 AM Notes:
Lil' Heaven Clone	American IPA	11 Gallons	1.047	1.011	4.79	72.4	9.6 °L	3K	2
Author: Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 62 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/11/2017 1:34 PM Notes:
Firestone Walker Parabola Imperial Stout -Dustin Kral Head Brewer	Russian Imperial Stout	5.5 Gallons	1.129	1.036	14.32	64.13	50 °L	3K	0
Author: Boozy Mcboozerson Boil Size: 10.5 Gallons Boil Time: 120 Boil Gravity: 1.068 Efficiency: 57 Mash Thickness: 1.2 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: 6/20/2019 6:29 PM Notes: https://www.homebrewtalk.com/forum/threads/firestone-walker-parabola.268482/ I got this recipe from the link above, someone was corresponding with Firestone Walker trying to get info on brewing Parabola and he got sent a scaled down homebrew recipe from the head brewer. If you want to make this cheaper he originally suggested a 2 row base, but their website says Maris Otter is the base malt. Also I upped the Munich a bit to make sure it had a strong malt backbone. Lastly I got the ratios as close as I could before adding the DME. You should add as much DME as you need to hit your gravity Heres the brewers instructions: Mash Program Mash in at 145F / 63C Soak at 145F for 45 minutes Ramp to 152F/ 66C Soak at 152F for 20 minutes (add oats) Ramp to 158F / 70C Soak for 10 minutes Vorlauf / recirculate wort till clear Slowly collect wort Boil Program Boil for 120 minutes Add liquid malt extract / dry malt extract with 15-20 minutes remaining in boil to reach gravity (we use approximately 1 gallon of golden light liquid malt extract for every 7 gallons of wort collected to achieve gravity .heavy indeed) Cellaring Cool wort to 17C and pitch yeast Allow 7-10 days of primary fermentation Remove from yeast and allow 4-5 days secondary and then begin to cool to whatever temp you will store your barrel at (this way you avoid expansion and popping a bung or contraction and pulling in air) Store for 3-12 months In order to truly make Parabola, you will need to get your hands on a bourbon barrel or at least a good wood barrel with the addition of a bit of bourbon. (heaven hill, Old Fitzgerald, Knob creek etc). You will want to age this cold or cool for a minimum of 3 all the way up to 12 months. Fill the barrel after primary and secondary transferring as little yeast as possible. Purge your barrel well with Co2 prior to transfer as you do not want to accelerate oxidation during aging. Below are some specs to shoot for and percentages to use. Good luck!
21B - Brut IPA	Belgian Blond Ale	24 Litres	15.99	2.692	7.2	29.92	3.26 °L	3K	0
Author: gozer Boil Size: 26 Litres Boil Time: 30 Boil Gravity: 12 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/14/2018 3:29 PM Notes: pros use an amylase enzyme to further break down the sugars, per this article: http://www.thebeerscholar.com/beer-scholar-cicerone-blog/2018/3/28/brut-ipa-from-san-francisco-is-it-the-next-big-thing-how-to-make-it But a local brewery used champagne yeast to get the super dry finish and it was quite delicious. And did it as a pils/galaxy SMaSH. I could see treating it as a BSG by adding some sugar, maybe 10% or so, try to hit 0P with champagne yeast, and dry hop the shit out of it. Start with standard S-04, then pitch some dry champagne yeast after a week. * Fermentis has a new yeast out: HA-18 which is a combination of high gravity ale yeast and glucoamylase. I'll use that first if I can find it. BJCP 2021 guidelines have included Brut IPA: https://www.bjcp.org/style/2021/21/21B/specialty-ipa-brut-ipa/
Rum Raisin Oatmael Stout	American Stout	10 Gallons	1.082	1.012	9.17	43.89	66.38 °L	3K	1
Author: Christopher S. Witzel Boil Size: 13 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: 12/7/2011 4:30 AM Notes:
New England IPA	American IPA	5.75 Gallons	1.065	1.018	6.2	61.32	5.82 °L	3K	1
Author: mgr_stl Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/22/2016 11:16 PM Notes:
Snookum	English Cider	5 Gallons	1.067	1.019	6.35	27.53	3.31 °L	3K	0
Author: Tres Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Cider Priming Amount: 12oz Creation Date: 1/6/2013 5:32 PM Notes:
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