Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Pucker Face Citrus IPA	American IPA	20.8 Litres	1.061	1.014	6.11	60.25	9.69 °L	3.3K	1
Author: generaltao Boil Size: 28.4 Litres 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: 9/18/2012 4:51 PM Notes:
French Oak Honey Barleywine	American Barleywine	5 Gallons	1.136	1.033	16.06	68.42	20.31 °L	3.3K	0
Author: Give_Me_Tha_Flava Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/12/2016 2:37 PM Notes: 3 more lbs amber lme 2 more lb dextrose .5oz more Kent golding hops 30 min boil 0.5 oz more cascade hops at 15 min boil
White Christmas White Stout	American Stout	5.5 Gallons	1.065	1.018	6.24	49.71	8.04 °L	3.3K	2
Author: farmerphil Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 70 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: 11/18/2015 2:08 AM Notes:
Guava Cider	Fruit Cider	5.5 Gallons	1.046	1.002	5.8	0	5.82 °L	3.3K	0
Author: Boil Size: 3 Gallons Boil Time: N/A Boil Gravity: 1.085 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2022 9:38 PM Notes: from https://brewtogether.com/2019/10/05/homebrewed-cider/: -Add the 4 gallons of pasteurized apple cider or juice and 2 containers of the guava nectar to a sanitized carboy. Pitch the yeast according to the instructions on the packet. Ferment for approximately 21 days. Fermentation will be rapid for a few days and then slow for a couple of weeks. Ferment completely dry. -Once fermentation has stopped and you have taken a gravity reading to make sure it’s done, you’re ready to keg the cider (if you don’t keg, jump down a few paragraphs to the bottling instructions). -Rack from carboy into cleaned/sanitized keg. -Add 1/4 tsp to 1/2 tsp of Potassium Metabisilfite to the keg. Purge the headspace from the keg with Co2 and cold crash. -Wait 24 hours. -After 24 hours, add 2.5 tsp of Potassium Sorbate. You need to wait the 24 hours so that you have some sulfite in the cider before you add the sorbates or you will end up with some off flavors. Purge the headspace in the keg a couple of times with Co2 and cold crash. -Wait 3 days. -After 3 days, backsweeten with 1-2 containers of thawed frozen apple juice concentrate (to taste) and 2 containers of the Goya Guava Nectar. -Seal and purge the airspace in the keg, then put it under pressure to begin carbonation. I just carbonated it slowly at about 10-12 psi, which worked perfectly for it. -It’s drinkable pretty much immediately, but if you can wait 3-4 weeks it will improve substantially in flavor. You may have sediment settle at the bottom of your keg. If you find the first pint is a slushy ugly pink mess, pull another pint or two before worrying too much – I had to pull about 20 oz before it got to the good stuff. -Enjoy
55 - Saffron IPA - 24-7-16	American IPA	21 Litres	1.055	1.013	5.58	28.58	4.69 °L	3.3K	7
Author: Stevobrews10000 Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/14/2016 4:03 AM Notes: Kegged 17-08-16
Session Ale	Blonde Ale	6 Gallons	1.049	1.011	4.95	21.53	2.67 °L	3.3K	1
Author: Ozarks Mountain Brewery Boil Size: 7 Gallons Boil Time: 30 Boil Gravity: 1.042 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 57 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/13/2014 5:44 PM Notes: whirlpool after flame out until the temp reads 180 then chill, I used a stainless trub filter before my plate chiller with a 0.3mm Filter Net to strain this should come out a little sweet at first so carb to compensate, I let this age 15 days, the flavor improved and beer cleared perfect
Maple Stout	American Stout	5 Gallons	1.061	1.015	6.01	53.67	35.87 °L	3.3K	3
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/22/2016 5:05 AM Notes:
Coconut IPA	American Pale Ale	4.5 Litres	1.048	1.008	5.17	44.46	5.51 °L	3.3K	1
Author: Kendomondo Boil Size: 9 Litres Boil Time: 70 Boil Gravity: 1.024 Efficiency: 68 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: 5/18/2016 2:41 PM Notes:
SMaSH - Munich Perle	North German Altbier	27 Litres	1.058	1.015	5.74	58.62	14.94 °L	3.3K	1
Author: Tore Boil Size: 30 Litres Boil Time: 60 Boil Gravity: N/A Efficiency: 85 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: 10/8/2012 9:40 PM Notes:
Sour Ale Green Apple	Fruit Lambic	23 Litres	1.072	1.011	8.01	25.55	7.01 °L	3.3K	1
Author: Sagofen Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.066 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 155.4 g Creation Date: 2/3/2021 6:46 PM Notes:
Old Jock Clone	Scottish Export 80/-	5.25 Gallons	1.069	1.02	6.41	28.95	13.9 °L	3.3K	0
Author: Houses 3 Brewing Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.09 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Extra Light DME Priming Amount: 1.25 cups Creation Date: 1/19/2015 6:01 PM Notes:
Harvest Apple Ale	Fruit and Spice Beer	5.5 Gallons	1.074	1.022	6.84	23.9	37.11 °L	3.3K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/14/2016 3:45 PM Notes: Brewed on Nov. 5, 2016. OG = 1.068 Racked to Secondary on Nov. 14, 2016 Pitched 1 gallon Apple Juice (reduced for 2 hours) with cinnamon sticks, nutmeg, and cloves. FG = 1.024. Forgot to take additional gravity reading after adding the apple juice reduction. Bottled on Nov 27, 2016. Added 5.875 oz of DME for priming. FG = 1.026 ABV = 6.43%
12th Of Never Clone (Working)	American Pale Ale	6 Gallons	1.055	1.014	5.33	40.07	5.96 °L	3.3K	5
Author: Susquehanna Lagerhaus Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: 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: 9/3/2018 2:29 PM Notes: Working Clone of Lagunita's 12th Of Never. Any input good, bad, or ugly appreciated! ~Note low efficiency! Correct for own equipment ~Yeast not critical, just clean ~03/09/19 Adjusted Hop Profile... Again ~05/29/19 Adjusted Equipment Profile For New Setup. ~07/01/19 Finished first keg. Made for a fantastic IPA More tropical than a 12th ~02/26/20 Getting ready to brew again, making more adjustments -Added sparge step to better efficiency vs full volume mash -Adjusted water profile for softer profile -Added Acidulated Malt instead of Lactic Acid for Mash PH -Swapped out Cashmere hops for Citra hops -Lowered temp and extended whirlpool for better hop isomerazation -Doubled dry hop quantities -Might change yeast?
MacEanruig's Wild Highlander	Strong Scotch Ale	5.5 Gallons	1.142	1.036	13.99	25.08	24.59 °L	3.3K	1
Author: WildHighlander Boil Size: 6 Gallons Boil Time: 90 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: 9/12/2012 5:36 PM Notes: Wort taken from the first runnings of Base Parti-gyle for Wee Heavy. Take 1 gal and boil down to 1 qt. for kettle carmelization at around 230 degrees.
American IPA	American IPA	5 Gallons	1.072	1.016	7.33	75.62	7.76 °L	3.3K	0
Author: jimbob394 Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.12 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/3/2015 4:24 PM Notes: Yeast Alternatives: Wyeast 1056 (American Ale) or Fermentis US-05. A day or two before brew day make a yeast starter if using a liquid strain. On brew day, steep the crushed grain in 2 gallons of water as it warms to reach 150 °F, approximately 20 minutes. Remove grains from the wort and rinse with 4 quarts of hot water. Add the liquid to reach a total of 3 gallons and bring to a boil. If you can do a full volume (5.5 gal) boil, it is recommended. Turn off heat, add malt extract and corn sugar (dextrose), and stir until completely dissolved. Return to heat and add first hop addition. Continue to add hop additions at intervals per ingredients list. Cool the wort to room temperature, then top off with cold, filtered water to reach 5.5 gallons. Pitch yeast starter and ferment at 64-70 °F. Following primary fermentation (about 2 weeks), dry hop for five days before bottling or transferring to keg. Prime to 2.3 volumes of CO2. Recipe by Chris Woolston, Beacon, NY 2013 National Homebrew Competition Round 1 New York City Region First Place
Wee Heavy Alvaro Cambre	Wee Heavy	20 Litres	1.082	1.02	8.04	0	16.42 °L	3.3K	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:
DBC White IPA Clone	Specialty IPA: White IPA	6 Gallons	1.059	1.018	5.46	51.15	3.76 °L	3.3K	4
Author: arell12 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.5 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: 1/15/2016 7:07 PM Notes: Used Yeast that I had previously washed. This was great! I really liked it. Sent it in to local competition. Placed Second in category 21 (20 entries)
Maibock/Helles Bock - NHC 2013	Maibock/Helles Bock	3.5 Gallons	1.07	1.018	6.93	29.67	6.69 °L	3.3K	1
Author: ClosetBrewer Boil Size: 4.25 Gallons Boil Time: 90 Boil Gravity: 1.058 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 53 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/29/2013 3:26 PM Notes: Second at Club Only Competition in 2014 that included Cats 1-5; 17 total entries. Second for Bocks at AFC 2014.
Mr. Beer Oatmeal Stout	Oatmeal Stout	2 Gallons	1.054	1.015	5.11	29	25.96 °L	3.3K	0
Author: SuperiorBrew Boil Size: 2.33 Gallons Boil Time: 30 Boil Gravity: 1.046 Efficiency: 70 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: 9/17/2014 5:56 PM Notes: Mr. Beer refill can (light lager) as base, partial mash on stovetop at 150F for 60 minutes. Magnum hop addition is for formula only to account for hopped Mr. Beer extract IBU addition to recipe.
Bust A Nut Brown Ale	Northern English Brown	19 Litres	1.05	1.016	4.54	27.3	24.25 °L	3.3K	1
Author: SindreAG Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 78 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/2/2015 9:22 PM Notes: 1 ts Gjærnæring ved 10 gjenstående kok Halv tabelett Protafloc ved 10 min gjenstående kok 4 ml natron, 4 ml kalsiumklorid og 2 ml gips
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