Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Neck Oil Clone	American Pale Ale	21 Litres	1.045	1.009	4.71	35.54	7.88 °L	10.1K	7
Author: michaelhump Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 75 Mash Thickness: 2.2 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: 10/8/2016 7:58 AM Notes:
Mama's Apple Pie Oatmeal Stout	Oatmeal Stout	6 Gallons	1.076	1.028	6.3	13.18	40 °L	10.1K	2
Author: dpatrickv Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.061 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: 10/26/2012 2:02 PM Notes:
Avg. Perfect Northeast IPA (NEIPA) 1 Gallon Conversion	American IPA	1 Gallons	1.068	1.018	6.54	65.34	5.2 °L	10.1K	14
Author: skoomd1 Boil Size: 1.25 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/30/2017 5:46 AM Notes:
Captain Hooked On Bitters: Redhook ESB Clone	Extra Special/Strong Bitter (ESB)	11 Gallons	1.05	1.013	4.86	21.51	14.37 °L	10K	2
Author: possum Boil Size: 13.12 Gallons Boil Time: 75 Boil Gravity: N/A Efficiency: 67 Mash Thickness: N/A 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: 6/1/2013 7:08 PM Notes: Yeast sub: Fermentis US-04 Toast 2# base malt at 350 for 12-15 mins. Hop replacements: Challenger, Fuggles, Hallertauer Total IBU seems low, BierMuncher calls for 25.6. For a 5.5 gallon batch, cut all quantities in half.
Blackberry Wheat	Specialty Beer	6 Gallons	1.053	1.013	5.24	11.01	5.16 °L	10K	0
Author: MVarker Boil Size: 3 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: N/A Priming Amount: N/A Creation Date: 1/18/2012 6:37 AM Notes: The crushed carapils were steeped for 30 min. at 155 degrees. Sparge the grain with 1 quart of 170 degree water. Add water to bring volume in boil kettle to 3 gallons. Add malt extract and bring to a boil. Add bittering hops and boil for 60 min. At 30 min. add irish moss. Add finishing hops at last 2 min. of boil. This wort was put into primary for 1 week and then cold crashed for 5 days. It was then racked to a secondary fermenter and 4.5 lbs of frozen blackberries were added. By freezing the berries before adding, more juice will be released into the beer. When the berries are frozen and the water volume in the fruit expands it breaks the skins. When they thaw more juice is released into the beer. You will want to cold crash your wort or use another method to floculate the yeast. Otherwise the fruit will ferment as well and create a winey taste. The beer will need to remain in secondary for around a week to get a good flavor. I left mine in for 7 days, but you can decide when there is enough blackberry flavor for your liking. Transfer to a clean fermenter and transfer to your keg. This beer is meant to be kegged because there is no longer enough active yeast to bottle condition. Enjoy!!
POG IPA	American IPA	5 Gallons	1.06	1.014	6.06	65.59	4.74 °L	10K	0
Author: Pcroas Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.05 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: 6/8/2018 5:29 PM Notes: Bring a taste of Lahaina, Hawaii home to your brew kettle. This big tropical IPA is brewed with passion fruit, orange, and guava (get it?—POG). This homebrew recipe is featured in Top 50 Commercial Clone Beer Recipes. Find out what recipe was featured for your state! Fruit Preparation Combine guava, peeled oranges and Lilikoi juice in bowl and puree together. Fresh fruit can be added to the kettle late in the boil. Fruit could also be sterilized separately and added to the fermentation in between 3-4.5 P (1.012-1.018). Directions Conduct a mash at 150° F for 60-75 minutes. Follow the boil schedule as indicated in the ingredients. Ferment at 68° F for 5-7 days, and then dry hop
Abraxas Clone	Imperial Stout	5.5 Gallons	1.13	1.039	14.11	79.17	50 °L	10K	0
Author: Isomerization Boil Size: 8.5 Gallons Boil Time: 120 Boil Gravity: 1.07 Efficiency: 65 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/8/2017 7:19 PM Notes: 12 ml hop shot added at 120 min Cinnamon stick, vanilla bean, cacao nibs and ancho chiles (dried and deseeded) are used to make a tincture in vodka (just enough to cover each adjunct) during end of primary fermentation. Add tincture when racking to keg.
Citra IPA	American IPA	5.5 Gallons	1.056	1.011	5.95	65.05	12.27 °L	10K	2
Author: vinobrew Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: Forced Carbonation Priming Amount: N/A Creation Date: 3/7/2015 2:27 PM Notes:
New Belgian Cherry Ale	Specialty Fruit Beer	23 Litres	1.066	1.016	6.64	39.01	7.56 °L	10K	2
Author: RoyAle Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 24 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/3/2016 10:59 PM Notes:
Kettle Sour Farmhouse W/ Tart Cherries	Mixed-Fermentation Sour Beer	5 Gallons	1.058	1.007	6.72	25.1	3.76 °L	10K	1
Author: bradyt88 Boil Size: 5.5 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 10/28/2019 2:27 PM Notes: 10/30/19 1L Yeast Starter with fermcap 11/01/19 Kettle Sour (using an Anvil Foundry) -Mash as noted -Collect wort and pasteurize above 170 for 20 minutes -Chill to 100F -Adjust mash pH to 4.2 with lactic acid -Add 2g of Lallemand Wildbrew Sour Pitch. Store the rest in vacuum sealed bag and store in freezer. -Did not purge headspace with CO2 or cover with Saran Wrap -Close lid. Did not cover seams of lid with saran wrap -Hold temp above 95F until a pH of 3.4 is reached -Reached a pH of 3.5 in 17.5 hours. Brought wort to a boil and proceeded as normal 11/02/19 Brew Day OG: 1.058 pH into fermenter: 3.5 11/08/19 Gravity: 1.009 pH: 3.5 11/11/19 Final Gravity: 1.007 11/17/19: Cold Crashed to 36F 11/22/19: Fine with gelatin 11/28/19: Transfer to keg and add juice 12/01/19: Bottle FG w/ juice: 1.012, ABV 6%
Sierra Navada Kellerweis Clone	Weizen/Weissbier	5 Gallons	1.049	1.012	4.82	14.7	4.98 °L	10K	1
Author: Koi Dog Brewing Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 76 ° F Priming Method: Table Sugar Priming Amount: 7oz or 14 Tbsp for 3.5 CO2 Creation Date: 6/20/2013 1:17 PM Notes: This is what I came up with while researching Sierra Nevada Kellerweis, a favorite for the wife and me. I have not yet produced it but the numbers add up almost right on par with SN's Kellerweis. The Brewery gives it's stats as... 4.8 ABV 15 IBU's Using Perle or Sterling Hops.(I found with flavor profile and location of the brewery, it is perhaps the Perle U.S. hops) Malt mentioned is a combination of Two-Row Pale, Wheat and Munich malt's. If someone gets to it before I have a chance let me know how it turns out. I hope to make it in the next couple of weeks.
Dark Days Porter	Robust Porter	29 Litres	1.061	1.014	6.17	29.71	40 °L	10K	2
Author: Dead Rabbit Brewing Co Boil Size: 35 Litres Boil Time: 75 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/2/2013 11:06 PM Notes:
Oatmeal Raisin Cookie Stout	Foreign Extra Stout	5 Gallons	1.089	1.025	8.33	47.42	40 °L	10K	4
Author: brewdaddy Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 75 Mash Thickness: 1.45 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: 12/1/2013 1:59 AM Notes: 60 minute boil 8 oz Cocoa Powder at last 10 minutes. **Toast 6-8 oz of oats during mash**** ***Step mash grains at 121F for 20 minutes then raise to 130F for 15 minutes. Raise temp to 152F for 45 minutes. Molasses 60 minute boil 7-10 primary Soak raisins and cinnamon in whisky (makers mark or similar) for 48 hours prior to adding to secondary. **Rack onto Raisins and Cinnamon.
Blanche	Witbier	60 Litres	1.053	1.015	4.98	13.61	4.11 °L	10K	1
Author: Sony Boil Size: 75 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 3 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: 6/29/2016 3:56 PM Notes:
18/06/2017 Red Ale	Irish Red Ale	40 Litres	1.059	1.01	6.4	31.19	14.04 °L	10K	14
Author: Custom Brewery Boil Size: 46 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 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: 5/22/2015 11:27 AM Notes:
Coffee Blonde Ale	Blonde Ale	5.5 Gallons	1.055	1.016	5.12	21.2	6 °L	9.9K	1
Author: Porter's Pub 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: 75 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 10/1/2017 9:09 PM Notes: Mash pH was too low at 5.03 I used 6 teaspoons of Bali Blue Moon coffee from Island Roasters, a local coffee shop in New Smryna Beach, FL. It's roasted at Light Vienna, which I believe is somewhere on the medium roast spectrum. I had it coarse ground and added it directly to a fine mesh bag, added a sanitized spoon for weight, and added it directly to the keg while I cold crashed and carbonated. It was in the keg for 48 hours at 15psi before removal. I think the keg pressure helped extract the coffee flavor. I used unflavored dental floss tied to the string of the bag so that I could retrieve the bag when I was ready. After talking with other brewers about this beer I think I may have had a little luck on my side in using ground coffee instead of cold brew coffee. Next time I'll probably get a good quality fresh cold brew from somewhere nearby and add it to the keg to taste. Just my 2 cents.
Dead Ringer IPA - Northern Brewer	American IPA	5 Gallons	1.066	1.018	6.34	66.15	8.19 °L	9.9K	19
Author: bradoslovich Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: N/A 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: 1/31/2013 11:32 PM Notes:
Autobahn Hopped American Hefe	American Wheat or Rye Beer	5.5 Gallons	1.049	1.014	4.68	29.23	3.42 °L	9.9K	1
Author: LarryBrewer Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Dextrose Priming Amount: 3oz Creation Date: 5/19/2012 9:21 PM Notes: Basic American Hefe with German hops. Turned out great, FG 1.012. A bit on the bitter/hoppy side, which is not a bad thing, but not as refreshing as it should be. Tettnanger can be a real spicy hop, and it is showing through. The bite is not bad, and I think that will mellow out a bit after a couple weeks. Next time I will scale back the hops at least 25%. More wheat malt and less Pilsner might also give it more grip, the body is a bit light.
Citra Pale Ale	American Pale Ale	2.5 Gallons	1.054	1.011	5.68	38.49	6.41 °L	9.9K	3
Author: redan499 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/22/2016 3:03 PM Notes: Ferment at 67 for 10 days, add 1.75 oz Citra hops, let sit 4 more days then bottle/keg.
Superman's Breakfast Stout.	Oatmeal Stout	5.5 Gallons	1.105	1.026	10.36	39.37	40 °L	9.9K	5
Author: fermentnething Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.077 Efficiency: 70 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: Keg Priming Amount: 12 psi set and forget. Creation Date: 3/13/2013 3:28 PM Notes: 4 ounces of cocao nibs into secondary. Soaked/sterilized with 160 proof vanilla infused extract. 2 oz cold steeped coffee at bottling using a french press.
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