Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Sour Quince	Mixed-Fermentation Sour Beer	4 Gallons	1.054	1.009	5.87	6.04	4.83 °L	2.9K	1
Author: resettling Boil Size: 5.75 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/16/2016 12:39 PM Notes: Quince cored and chunked to yield 3#. Simmered in 6 cups water 45 minutes, mashed and drained, then ran through food mill to get syrup out. Add this syrup at flameout and whirlpool. US-05 dry then added mixed blend in 1 quart starter after it finally kicked off (24 hours into fermentation).
Imperial Stout - Nøgne Ø	Imperial Stout	25 Litres	1.09	1.021	9.07	103.1	50 °L	2.9K	2
Author: Tormodbrygg Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.09 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/30/2015 9:02 PM Notes:
Sword Of Saint Peter AAA	American Amber Ale	5.63 Gallons	1.048	1.006	5.52	30.48	11.15 °L	2.9K	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
American Stout	American Stout	5.5 Gallons	1.071	1.018	6.96	65.75	39.58 °L	2.9K	1
Author: jlongstreet Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.056 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: 11/24/2015 8:53 PM Notes:
DRH's Apple/Cranberry Cider	Other Specialty Cider or Perry	5 Gallons	1.038	1.009	3.71	0	13.39 °L	2.9K	1
Author: drh Boil Size: 5 Gallons Boil Time: 1 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: 5/2/2012 12:04 PM Notes: Redstar Premium Cuvee yeast Dissolve sugar in 1 gal cider at 180f, add to fermenter w/ 5 gallons apple cider. Add pectin, then yeast.Primary for 21 days. Secondary for 30 days. The ABV was around 9%. Add gelatin at secondary for clarity. Add potassium sorbate last 5 days of secondary to kill yeast. Add frozen apple and cranberry at kegging. Great Great cider.
Fealty Flanders Red Ale	Flanders Red Ale	5.5 Gallons	1.064	1.013	6.7	18.71	12.75 °L	2.9K	1
Author: jrlemay Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 1/28/2014 12:45 AM Notes:
Bitter Belgian Ale	British Strong Ale	15.5 Litres	1.074	1.019	7.27	45.21	17.99 °L	2.9K	0
Author: barramcd@gmail.com Boil Size: 20 Litres Boil Time: 80 Boil Gravity: 1.052 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/7/2014 11:36 PM Notes: first wort hopped 13g EKG brewed 7th February 2015 fermented for 5 weeks
Imperial CHOCOLATE COFFEE STOUT	Imperial Stout	22 Litres	1.088	1.017	10.17	51.39	45.42 °L	2.9K	3
Author: BEERngineer Boil Size: 33.4 Litres Boil Time: 60 Boil Gravity: 1.058 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/7/2016 1:08 PM Notes: 24lbs 2-row 2lbs Chocolate Malt 1.25lbs Munich 1lb Roasted Barley 1lb Carafa III Special 1lb English Medium Crystal Mash @ 155F 2oz Apollo @ 60 US05 – 3 packs (1.5 per fermenter) 2oz Cold Steeped Coffee per fermenter 6oz Cacao Nibs per fermenter
1028 Through A Mild Darkly	Dark Mild	6 Gallons	1.038	1.012	3.52	16.9	17.57 °L	2.9K	0
Author: Richard F Shoff Jr Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.029 Efficiency: 75 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/16/2016 11:12 AM Notes:
San Miguel Beer Clone	German Pilsner (Pils)	5.5 Gallons	1.047	1.009	4.96	16.7	3.71 °L	2.9K	0
Author: Francis_tf Boil Size: 6.54 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 72 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: 23.07 psi Creation Date: 11/21/2022 7:17 PM Notes:
(2015-11-28) Red Rye Lager	Dark American Lager	5.75 Gallons	12.995	2.124	5.81	35.26	14.66 °L	2.9K	0
Author: Brady Smith Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: 9.5 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/25/2015 6:58 PM Notes: WAY too bitter. Everything else was spot on for an amber rye lager. Should be backed down to 20 IBU's or so.
Milk Stout	Sweet Stout	50 Litres	1.055	1.016	5.04	28.29	40 °L	2.9K	1
Author: jba Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 73 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/2/2014 9:45 PM Notes: Lactoza - boil for 30 min. Irish Moss - boil 15 min. 30 gr. Cascade in primary. NO CHILL Primary Fermentation - The hops are missing as bitterness - add 1.5 kg.(+1.3-1.4% abv) brewing sugar in 5 l. of water and 15 g. of Cascade hops boil for 15 min. put in primary. Dry hop with 15 g. cascade in secondary. The expected abv is 6.5%. American - Pale 2-Row is BG Malt. German Wheat Malt is instead of flaked oats. Third hop addition is after boil( in primary) there was a lack of bitterness so I added a bit.
Oktoberfest Lager	Märzen	5.5 Gallons	1.053	1.017	4.74	21.16	15.82 °L	2.9K	3
Author: DanielW Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 66 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 54 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/8/2015 10:43 PM Notes: Made 1.5 quart starter. Pitched at 70 F, and moved to cold fermenting chamber at 54 F. Left in primary for 4 weeks, and moved to secondary. This has become one of my favorites to make and to drink, and is beautifully simple. I've varied things up in several subsequent batches, and made this as an ale, used other grains, played with fermentation temperatures, etc. Overall, this is a great go-to, simple base recipe for Oktoberfest. (I plan to harvest some Saint Arnold's Oktoberfest yeast to try another go at an ale batch some time soon as well... Should be fun.)
Raspberry Wheat	American Wheat or Rye Beer	5.5 Gallons	1.053	1.013	5.33	17.29	3.54 °L	2.9K	1
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.084 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: 4.0 oz Creation Date: 12/3/2013 8:46 PM Notes: Ferment in primary 14 days. Rack to secondary on fruit for 14 days. Transfer to tertiary container and top up to 5 gallons and let sit for 14 days. Add gelatin 3 days prior to bottling. Add flavoring to taste at bottling. Condition for 21 days. Enjoy.
Verdant Lightbulb	American Pale Ale	21 Litres	1.047	1.01	4.84	12.02	4.67 °L	2.9K	3
Author: lawst Boil Size: 31.03 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 72 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/16/2021 9:20 AM Notes: Lightbulb is a modern pale ale full of bright hop flavours and mind sweetness that rounds out the whole beer and makes it more substantial. At only 4.5% this beer would give most 7% IPAs a run for their money. Yeast: Use half pack of S-04 and US05 Fermentation temperature/steps: Ferment at 18, then diacetyl rest at 22c. If using oats with husks the quantity of oats will need to be adjusted to account for the husks (e.g. use 1.5kg oats with husks if the ratio is 50/50).
Amber Ale (gluten Free)	American Amber Ale	5.25 Gallons	1.049	1.011	5.01	26.99	15.41 °L	2.9K	4
Author: Vineyard Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.086 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 78 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/27/2013 8:04 PM Notes:
BIAB Baltic Porter With Cocoa Nibs & Coffee	Baltic Porter	5 Gallons	1.066	1.016	6.46	25.51	27.5 °L	2.9K	0
Author: Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/23/2015 7:51 PM Notes:
Buffalo Sweat Clone	Sweet Stout	5.5 Gallons	1.059	1.017	5.41	14.92	38.08 °L	2.9K	1
Author: HomeBrewU Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.107 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: 8/22/2015 7:00 PM Notes: Add Lactose in Boil
Grapefruit Wheat	American Wheat or Rye Beer	5 Gallons	1.054	1.013	5.34	13.16	5.56 °L	2.9K	1
Author: CHoffmeister Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.107 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: Priming Sugar Priming Amount: 3/4 C Creation Date: 9/12/2014 6:31 PM Notes: Peel or zest 3 to 4 grapefruit. Add rinds or zest to pan, and juice fruit into pan. Boil the combination until syrupy. Add the resulting syrup to secondary, rack on top, and condition for at least 1 week. Note: do not add pith to the fruit concoction, as it is bitter and will result in off flavors.
Passionfruit-Mango Wheat	American Wheat Beer	5.5 Gallons	1.046	1.008	5	24.87	4.32 °L	2.9K	3
Author: Porter's Pub Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 12/25/2016 3:20 PM Notes: **Batch 1** This was a delicious fruit beer. I had a hard time locating real passionfruit, so I used a 100% juice blend. The label on the juice said it was 100% juice, but also had pear listed as an ingredient, so I'm not sure what the ratio of pear to passionfruit was. The mango had more presence than the passionfruit, probably because of the use of juice. Need to find real passionfruit for the next brew, or possibly use real pear. *I found out later that commercial breweries use powdered passionfruit, which is available online. I'll try this for my next batch Use 1lb fruit per gallon of beer. I pureed the mango and placed it in hop bags in the secondary. For my 5 gallons, it ended up being 6 diced mangos. **Batch 2** Used the same recipe, but tried using powdered passionfruit. I learned a few good lessons from this beer. The powder is surprisingly effective and when hydrated it smelled amazing. I added it at kegging which was a mistake. Next batch needs to be only powder without the fresh mangos. I'd like to try powdered passionfruit and powdered mango. The only drawback to this is that the powder is expensive. I used one pouch of passionfruit powder and it was $9 plus shipping. The biggest lesson I learned is that I need to stop using fruit juice. Its sugars are fermenting out to the point where I don't think it's adding much flavor and is really drying the beer out. Lots of changes to be made on the next batch. **Batch 3** Again I used the same recipe, but in keeping with the last few years I wanted to try and experiment with the best result of getting the fruit flavor into the beer. In January I went to a local brewer's convention and met some people from Amoretti flavoring company. I tried their passionfruit and it was what I was looking for, so I bought a 25.4oz bottle of the puree. I used half of it while kegging, along with one pouch of the passionfruit powder I had leftover from last year. I skipped the mango altogether this year (I know, I know....) I tasted the beer while I was checking my FG, and the powder that I added at knockout had only imparted a mild flavor in beer. It tasted slightly tangy, but not bad. The puree that I added at kegging really brought this beer to where I wanted it to be. This beer is delicious, and finally fruity and light! Perfect summer beer!
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