Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
The RIPA - Rye Imperial IPA	Imperial IPA	5.5 Gallons	1.082	1.019	8.23	75.48	11.21 °L	3.5K	2
Author: senfo Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Priming Sugar Priming Amount: 5 Oz Creation Date: 11/30/2012 4:16 PM Notes: Ferment for 7-10 days, then transfer to secondary fermenter and dry hop with Falconer's Flight and Amarillo. Bottle after another 14 days or until clouding settles. Alternatively, cold crash after seven days in secondary.
Justamere Pumpkin Chai Ale	Holiday/Winter Special Spiced Beer	5 Gallons	1.068	1.017	6.64	13.62	12.7 °L	3.5K	1
Author: Mike Yucuis Boil Size: 6 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: 8/30/2011 5:40 PM Notes: Pumpkin Chai Ale - wanted to make sure I got this one right. I decided to add the Chai tea bags straight to the boil w/ 5 min left; the flavor is certainly present and noticeable at the end. The wife said it was delicious & had an effervescent quality. Carbonation was right were I had intended... honestly it is delicious.
Smoked Porter Clone	Other Smoked Beer	5 Gallons	1.064	1.02	6.05	43.83	36.35 °L	3.5K	2
Author: Petitte / Daniel / Niko Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: Dextrose Priming Amount: 4.5oz Creation Date: 7/13/2012 5:16 PM Notes: This is a smoked porter recipe from Stone Brewing in Escondido, CA that I duplicated from a brewing mag. Came out pretty tasty. For all grain just substitute LME with American 2-row and adjust accordingly.
Sour IPA	Lambic	2 Gallons	1.061	1.015	6.05	32.11	4.41 °L	3.5K	0
Author: wbg126 Boil Size: 2 Gallons Boil Time: 30 Boil Gravity: 1.061 Efficiency: 5 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/17/2017 3:04 AM Notes: Steeped grains then mixed in extract, boiled for 15 mins. Kettle soured with lactobacillus for 3 days after adding lactic acid down to 4.5 pH. Brought back to boil then added hops according to schedule Pitched WLP655 (1month past use by date) into fermentor and let sit at 67F No activity after 3 days so pitched 3/4 packet US-05
#55 House-warming Milk Stout	Oatmeal Stout	40 Litres	1.058	1.018	5.23	27.99	32.54 °L	3.5K	0
Author: Stellenbosch Boil Size: 45 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 80 Mash Thickness: 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: 11/13/2015 9:20 AM Notes: 10g CaCO3 Flaked Oats baked in the oven until aromatic. (forgotten) It was supposed to be 1kg of oats but there was not enough. Only 0.5kg added. instead, 0.34kg of brown sugar. the final wort = 1.047, 45L, before adding lactose. after two days add 0.5 kg of malt extract, it will jack it up to 5.1%.
Crank Yanker	American IPA	5.5 Gallons	1.067	1.02	6.15	83.49	7.6 °L	3.5K	1
Author: garrad21 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/3/2018 11:58 PM Notes: Original recipe: 77.5% 2 row, 5% honey malt, 5% wheat, 5% carapils, 5% aromatic munich, and 2.5% C10. LHBS doesn't stock aromatic malt or C10. I subbed 5% munich light, 5% biscuit, and 5% C20 to make up for the color and character loss.
Bavarian Mandarina	American Pale Ale	23 Litres	1.052	1.009	5.67	31.72	6.33 °L	3.5K	0
Author: RobA Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: N/A 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: 5/28/2017 4:09 PM Notes:
Kern River D-I-P-A	American IPA	2.25 Gallons	1.073	1.012	7.92	75.54	6.33 °L	3.5K	5
Author: frankjones Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/26/2015 2:23 PM Notes: ----------original----------- Batch Size: 6.00 gal Style: Imperial IPA (14C) Boil Size: 8.51 gal Style Guide: BJCP 2008 Color: 6.4 SRM Equipment: My Equipment - Keggle Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) Bitterness: 85.1 IBUs Boil Time: 60 min Est OG: 1.073 (17.7° P) Mash Profile: Single Infusion, Medium Body, Batch Sparge Est FG: 1.011 SG (2.9° P) Fermentation: Ale, Single Stage ABV: 8.2% Taste Rating: 46.0
Weissbier V1.0	Weissbier	10 Litres	1.045	1.011	4.47	8.59	3.62 °L	3.5K	0
Author: ALEXJAZZ008008 Boil Size: 16.03 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 72.1 g Creation Date: 8/21/2012 1:21 PM Notes:
Pineapple Pale Ale (clone 1)	American IPA	22 Litres	1.057	1.011	5.99	64.92	9.02 °L	3.5K	3
Author: richard_mcateer Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 85 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/30/2015 4:26 AM Notes: Pineapple juice (1 can) added with 5 minutes left in the boil. pitched 1 pack (rehydrated) US-05
2013/07/06 - Chris Wheat IPA #1	Weizen/Weissbier	20 Litres	1.05	1.014	4.7	45.4	4.46 °L	3.5K	0
Author: bueschen Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 57 Mash Thickness: N/A 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: 7/6/2013 8:20 AM Notes: 1.014 on 17.7.2013 1.014 on 18.7.2013 bottled on 20.7.2013 Yield: 25 .5's 23 .33's
2015 - 6/8 - 1950 Whitbread Best Ale - British Mild Ale	Standard/Ordinary Bitter	6 Gallons	11.912	3.411	4.55	27.98	8.13 °L	3.5K	0
Author: DrSherlock Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 9.6 Efficiency: 77 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/11/2015 4:43 AM Notes: page 109 from "the Homebrewers Guide to Vintage Beer" Recipe Alterations: The crystal 60 was crystal 40 Added one more pound of base malt Tasting Notes: A very copper beer in color. Light hops taste and a reasonable malt character. This beer is easy drinking and refreshing. The Whitbread yeast is the star in this beer.
Stone Ruination 10th Anniversary Clone	Imperial IPA	5.5 Gallons	1.098	1.021	10	303.72	6.96 °L	3.5K	3
Author: jehbrewer Boil Size: 9 Gallons Boil Time: 90 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/23/2014 1:47 PM Notes: - Use fermcap in the boil and in the primary - Whirlpool 20 minutes using pump to recirc - Do iodine test pre-boil to ensure conversion was successful - Days 1-8 Primary - Days 8-12 Secondary - Days 12-17 add dry hop 1 to secondary - Days 17-21 add dry hop 2 - remove dry hop 1 - Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours - Day 24 Rack to bright keg or bottle
Terrapin Rye Pale Ale	American Pale Ale	5.5 Gallons	1.055	1.01	5.8	50.8	7.13 °L	3.5K	0
Author: dalex299 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/11/2015 1:05 PM Notes:
(not So) Ordinary Bitter #2	Ordinary Bitter	23 Litres	1.035	1.01	3.4	31.21	8.19 °L	3.5K	1
Author: paolobosco Boil Size: 25.7 Litres Boil Time: 65 Boil Gravity: 1.032 Efficiency: 77 Mash Thickness: 6.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: Dextrose Priming Amount: N/A Creation Date: 7/16/2013 8:12 AM Notes: Starter: 0.5L
Awesome Recipe	Munich Dunkel	50 Litres	1.06	1.015	5.89	14.84	18.97 °L	3.5K	0
Author: Boil Size: 65 Litres Boil Time: 90 Boil Gravity: 1.046 Efficiency: 78 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: 11/27/2015 6:49 PM Notes:
German Pilsner	German Pilsner (Pils)	12.5 Gallons	1.045	1.007	4.92	33.34	2.7 °L	3.5K	0
Author: Ozarks Mountain Brewery Boil Size: 15 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 80 Mash Thickness: 1.75 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: 1/24/2016 4:54 AM Notes:
Negra Modelo	International Dark Lager	5.5 Gallons	1.046	1.012	4.56	25.34	21.18 °L	3.5K	0
Author: yottabit Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/14/2018 6:40 PM Notes: Steep at 150F for 30 minutes. Bring to boil. Add DME, boiling hops. Boil for 50 minutes. Add flavoring hops, Irish moss. Boil for 10 minutes. Cool to <= 60F, pitch. Ferment at 47-52 F. Transfer after one week. At FG, start lagering at 45F, decrease to 34F over 2 weeks. Bring to 60F for 3 days before kegging. Alternate yeast: Wyeast 2206 Bavarian Lager yeast (42-52F).
21B - Brut IPA	Belgian Blond Ale	24 Litres	15.99	2.692	7.2	29.92	3.26 °L	3.5K	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/
Cream Ale	Cream Ale	6 Gallons	1.054	1.011	5.6	13.97	3.13 °L	3.5K	1
Author: Shatinator Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 67 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: 5/2/2012 6:12 PM Notes: 79% Att - 5.60% ABV
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