Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Buggles Fitter	Strong Bitter	5.5 Gallons	1.053	1.016	4.88	34.12	9.48 °L	3.3K	0
Author: wmschm Boil Size: 7.5 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: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/5/2013 7:52 PM Notes:
Valhalla [J]	Imperial Stout	3.5 Gallons	1.175	1.045	17.12	104.22	50 °L	3.3K	2
Author: LlewellynBrewHaus Boil Size: 5 Gallons Boil Time: 90 Boil Gravity: 1.123 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 64 ° F Priming Method: sugar Priming Amount: N/A Creation Date: 12/18/2015 5:36 PM Notes:
Gnarly Barley Jucifer Clone	American IPA	5 Gallons	1.061	1.015	6.09	29.04	4.15 °L	3.3K	4
Author: Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.056 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: 1/18/2020 4:20 AM Notes:
New England IPA	American IPA	2 Gallons	1.077	1.023	7.15	44.06	5.01 °L	3.3K	13
Author: JMG1994 Boil Size: 3.55 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 72 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: 10/14/2018 2:43 AM Notes:
Dust Of The Living Dead	American Pale Ale	5.5 Gallons	1.064	1.014	6.55	56.06	8.18 °L	3.3K	10
Author: ShortCircuitedBrewers Boil Size: 6.69 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 72 Mash Thickness: 1.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/27/2017 4:45 PM Notes:
Sword Of Saint Peter AAA	American Amber Ale	5.63 Gallons	1.048	1.006	5.52	30.48	11.15 °L	3.3K	1
Author: Jessman52 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 63 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: corn sugar Priming Amount: 4 oz. Creation Date: 12/28/2015 10:22 PM Notes: 1. American Amber (Red) Ale with a sharp bite of citrusy hops. 2. American 2-row pale ale malt, American Crystal 60L and Victory malt rounds out the grain bill. Mash temperatures in the range of 152°F to 154°F create a wort with a nice balance of fermentable and non-fermentable sugars. Sorachi Ace hops add a uniquely lemony bitterness, homegrown Cascade hops add grapefruit flavor and Citra whole leave hops added during the cool down add unique aroma. Yeast: White Labs WLP001(California Ale). 3. Sword of Saint Peter is the first of 12 brews in the Twelve Apostles beer line. Each of the 12 brews are American Amber Ales. Experimentation with water profile, temperature variations including ambient temp., grain bill, hops varieties and yeast strains provide endless opportunity to evolve and improve this beer over the year. 4. Cascade hops Alpha Acid was age adjusted in this recipe since the details of storage and pick date are a known variable. 5. Yeast Lot # 1021675 Manufactured Nov. 23, 2015. QC cell count 1.49e9/ml
Cold IPA	American IPA	6 Gallons	1.06	1.008	6.86	57.55	3.47 °L	3.3K	0
Author: Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: 1.045 Efficiency: 77 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: 2/25/2021 10:54 PM Notes:
Sour IPA	Lambic	2 Gallons	1.061	1.015	6.05	32.11	4.41 °L	3.3K	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
BrewUnited English IPA	English IPA	5.5 Gallons	1.062	1.012	6.58	51.08	12.48 °L	3.3K	0
Author: llvtt Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.049 Efficiency: 74 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/7/2016 5:29 AM Notes:
Whiskey Throttle	Russian Imperial Stout	15.5 Gallons	1.09	1.027	8.22	62.21	49.99 °L	3.3K	1
Author: GlassCityBrewing Boil Size: 17 Gallons Boil Time: 90 Boil Gravity: 1.082 Efficiency: 82 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: Forced Carbonation Priming Amount: N/A Creation Date: 3/4/2013 3:10 PM Notes:
My Heady Topper Clone	Imperial IPA	6 Gallons	1.073	1.014	7.71	201.24	5.98 °L	3.3K	1
Author: Chato Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 63 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/18/2014 7:08 PM Notes:
Make America Strong Ale	American Strong Ale	4.6 Gallons	1.076	1.018	7.64	65.46	11.43 °L	3.3K	0
Author: Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: dextrose Priming Amount: 3.6 oz Creation Date: 6/20/2013 12:28 AM Notes: Born on 9/27/25. Gravity at 1.022 on 10/11/25. Take Gravity Reading on 10/25/25 and package.
Switchback Ale	American Amber Ale	5.5 Gallons	13.009	3.2	5.26	39.46	12.39 °L	3.3K	4
Author: Ericm53 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 9.7 Efficiency: 79 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/26/2015 2:40 PM Notes:
Rother Valley 10	Belgian Dark Strong Ale	23 Litres	1.091	1.021	9.3	24.76	25.27 °L	3.3K	1
Author: BS_Rat Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.074 Efficiency: 65 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/10/2015 5:58 PM Notes:
Hop Hog Clone (2)	American Pale Ale	40 Litres	1.051	1.012	5.12	73.28	8.66 °L	3.3K	1
Author: Mall Boil Size: 48 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 2.6 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: 4/13/2016 1:55 AM Notes:
Fresh Squeezed Tangerine IPA	American IPA	11 Gallons	1.064	1.011	6.89	72.31	7.55 °L	3.3K	1
Author: Brew Lab Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 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: 11/5/2016 10:48 PM Notes:
Sorghum Session IPA (gluten Free)	American IPA	24 Litres	1.056	1.014	5.47	62.34	10.69 °L	3.3K	2
Author: Jan Erik Johansen Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: N/A Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2016 9:54 AM Notes:
4Gs Raspberry Rye Ale	Fruit Beer	6 Gallons	1.044	1.01	4.45	24	5.88 °L	3.3K	6
Author: 4Gs Brewing Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 68 Mash Thickness: 1.25 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: 4/18/2015 1:02 PM Notes: For version 3--Add 4 bags raspberries (pureed) to primary after the end of fermentation for 4 days. Remove. Crash then add 4 bags (pureed) to primary post crash for 3 days. Rack to secondary w/ clarifier. Let sit for 2 days before kegging. For version #2--Add 2.25# of raspberries toward the end of primary--remove after 4 days (some of the berries seemed still intact, so I put the second addition into the food processor while frozen and coursely processed them). Then add #2.25 for 4 days before racking to secondary. Also added 1# rolled oats to mash to try and add body. Don't want to add dextrin. Pretty sure Rubeaus uses dextrin malt, but it gives me gas. Spring 19 version: Puree Rasp. Cold Crash after 10 days. Once crashed, add all Raspberries to primary in the cooler. Steep for 4 days, For version #1 I added 12oz each of raspberries, blueberries, and blackberries at the end of primary, then added 2.25# of raspberries after primary for 3 days.
2013/07/06 - Chris Wheat IPA #1	Weizen/Weissbier	20 Litres	1.05	1.014	4.7	45.4	4.46 °L	3.3K	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
Apa Feb 2026	American Pale Ale	22.7 Litres	1.046	1.002	5.72	26.53	3.79 °L	3.3K	0
Author: lasselucifer Boil Size: 26 Litres Boil Time: 5 Boil Gravity: 1.04 Efficiency: 89 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 73.8 g Creation Date: 8/10/2018 11:02 AM Notes: blev 22,7 liter og 1046 enl spectrometer utan tryck första två dagarna, ingen blowoff, beskedlig jäsning. tog fgf låg på 1020 pitchade m29 och 50g socker. 1g antoxid och 1g aromazyme. 50g eldorado 50g superdelic torrhumling flaskade blev ca 21 liter på flaska, mycket tropisk arom. en av de bästa mest hypertropiska jag känt. skall bli intressant att se hur mycket överlever i flaskan. antioxid plus väldigt aktiv flaskningsjäst plus socker borde ta bort det mesta av syret innan oxidation inträffar. blev en fyra. mycket välbalanserad, med tydlig tropisk ton. Inte för torr, tror candi sockret bidrog. Nästa: lägg till lite carahell eller öka kolsyrningen, lite vek skumkrona.
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