Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Mexican Calif Cerveza Lager - Pacifico	Light American Lager	5 Gallons	1.05	1.013	4.85	25.96	2.93 °L	10K	3
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/24/2016 8:57 PM Notes: Add grains in bag and steep until water gets to boil Remove grains Add LME Back to boil for 60 minutes Add 1st hops Add 2nd hops. Cool wort to about 55 degrees. Strain if needed when pouring to fermenter. Add more distilled water up to the 5 gal mark. Add yeast. Leave to ferment 50-55 degrees in dark area,3-4 weeks Can add 1lb of rice extract to increase alcohol, haven't tried it yet. ********************************* I was told from taste testers this one tastes like Pacifico.
Meantime IPA Clone	English IPA	23 Litres	1.072	1.017	7.26	36.61	8.45 °L	10K	5
Author: DaRabman Boil Size: 29 Litres Boil Time: 75 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A 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: 4/4/2012 9:22 PM Notes: Blend of Pale Malts, no more than 1/3rd Maris Otter Gypsum boost Mash 62C for 30 mins, ramp to mash out over 30mins First wort hopping Primary Ftn. temp 22C, 2 day diacetyl clear up Secondary Fermentation at 7C for a few days then down to 0C for a week Dry hopping 50:50 up to 25g each
Fruit Smoothie IPA	Fruit Beer	40 Gallons	1.086	1.027	7.78	50.93	5.81 °L	10K	0
Author: Whistle Punk Boil Size: 45 Gallons Boil Time: 60 Boil Gravity: 1.076 Efficiency: 72 Mash Thickness: 1.15 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: 12/30/2016 3:53 AM Notes: Add 42lbs fruit puree half way through fermentation with the dry hops. Add 8oz Pure Vanilla Extract in Brite Tank
Citra Pale Ale	American Pale Ale	2.5 Gallons	1.054	1.011	5.68	38.49	6.41 °L	10K	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.
Dead Ringer IPA - Northern Brewer	American IPA	5 Gallons	1.066	1.018	6.34	66.15	8.19 °L	10K	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:
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.
KONA Big Wave Clone 02.11	Blonde Ale	23 Litres	1.048	1.01	4.96	23.46	5.16 °L	9.9K	15
Author: Rimgrot84 Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 67 Mash Thickness: 4.4 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: 11/2/2015 6:38 PM Notes:
Blitz Weinhard Clone	Standard American Lager	11 Gallons	1.042	1.01	4.23	9.67	3.21 °L	9.9K	7
Author: LarryBrewer Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: CO2 Priming Amount: Keg @ 10 psi Creation Date: 1/8/2012 5:17 AM Notes: Light American Lager, brewed with Ale yeast. The results are in on this beer! My advice – go with the Wyeast 1272 American Ale II. The Safale US-05 tastes watered down and thin compared to the American Ale II. We did a little tasting party with these two. Everybody (novice and experienced drinkers alike), resoundingly preferred the batch fermented with American Ale II. Damn this is a great beer!
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.
Straffe Hendrik	Belgian Tripel	14 Litres	1.081	1.012	9.1	30.7	9.72 °L	9.8K	4
Author: Marc ook Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 73 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: 10/4/2015 10:57 PM Notes: Brewery data: Straffe Hendrik, Brugse Tripel 19 EBC(Dark for a Tripel)/35 EBU/19.5 Plato(O.G. 1.081)/9 Vol% Alc Saaz and Styrian Goldings hops 6 types of Malt My guess: - Lot of dextrins - Tripel -> so probably white candi for low FG (Brewery says: OG 1.081 and 9 Vol% that implies 83% attenuation) Att. 1/10@100%+9/10@78%->80%, so perhaps even more candi?
Gose To 11	Gose	5.5 Gallons	1.045	1.01	4.58	8.96	4 °L	9.8K	3
Author: phlyingpenguin Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: Keg/CO2 Priming Amount: N/A Creation Date: 4/19/2016 2:35 PM Notes: Finish fermentation with Wyeast 1007. Hop alternatives: santiam, saaz
Surly Furious	American IPA	5.5 Gallons	1.062	1.016	6.05	110.23	15.64 °L	9.8K	2
Author: Ozarks Mountain Brewery Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/16/2014 8:47 PM Notes:
Bud Clone	American Lager	6 Gallons	1.05	1.011	5.07	12.26	2.91 °L	9.8K	1
Author: Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.038 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: 8/27/2016 11:47 AM Notes:
Orange Blossom Cream Ale	Cream Ale	5 Gallons	1.056	1.017	5.06	11.98	4.98 °L	9.8K	1
Author: jturkish Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 72 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: 1/6/2013 2:13 AM Notes: 1. Remove crushed grains from package and put in muslin bag.Place in 2.5 gallon cold water and add 1/2 tsp amylase enzyme to water.Slowly bring to approx. 150 deg., and another 1/2 tsp amylase 30 minutes in, hold temp for 60 min. Discard grain. 2. Place grain bag in a separate pot of 1 gallon 170f water for about 10 minutes. Take bag out and place in a strainer above the main kettle, slowly pour the 1 gallon water over the grains, spreading it evenly. 3. Take off heat then add 1/2 of the Malt extract, stir well to dissolve. Bring to a boil then add bittering hops, and continue boil for 50 min. Add aroma hops, and boil for 5 minutes. Add Honey and Sweet Orange Peel, Boil for 5 minutes. Remove from heat then add remainder of dme 4. Place kettle in ice bath for about 10 minutes until it reaches 100f 5. Pour 1 gallon ice cold water into fermenter then pour unfermented beer (wort) slowly into fermentation vessel, top off with cold water to 5 gallons. 6. Let temperature drop to approx. 80 degrees. Take hydrometer reading,close the lid and shake fermenter vigourously for about 5 minutes. Next, “pitch” yeast on top, close lid and give it a nice swirl. Stabilize temp. at approx. 67 – 70 degrees. Keep in primary for 3 weeks then take gravity reading. 7. When ready to bottle, boil priming sugar in approx. 1 cup water for 1 minute, add to bottom of bottling bucket, ADD Orange Cream Extract to bottling bucket, then siphon beer into the same bucket. Fill bottles to 1 “ from top of bottle and cap. 8. Store beer at 67 – 70 degrees for 7 – 10 days minimum.
Sam Adams Winter Lager Clone	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.06	1.015	5.87	17.86	13.85 °L	9.8K	2
Author: skeaterbait Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.131 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 52.5 ° F Priming Method: Corn Sugar Priming Amount: 3/4 Cup Creation Date: 8/13/2015 4:51 PM Notes: Steep the grains in 2.5 gallons of water at 150º F for 30 minutes. Strain out the grains, add the wheat malt syrup and return to a boil. When the wort begins boiling, add East Kent Golding hops, Irish moss, and boil for 60 minutes. Add spices for the last 15 minutes of the boil. Add Tettnanger and Hallertau hops for the last 2 minutes of the boil. Remove from heat and cool wort in ice bath or with wort chiller. Transfer to fermentation vessel (glass carboy). Add enough cold water to the wort to bring the volume up to 5.5 gallons. Pitch yeast and ferment at 50º to 55º F for 3 to 4 weeks. Prime, then bottle or keg. You should lager this beer for about 4 weeks prior to serving.
Supertubos	Light American Lager	23 Litres	11.347	2.774	4.57	24.9	3.23 °L	9.8K	1
Author: surfmase Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 10 Efficiency: 85 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: co2 Priming Amount: 0.95 bar Creation Date: 2/1/2015 8:51 AM Notes: 0.75L slurry to 2L starter
Chinook IPA Northern Brewer	American IPA	5 Gallons	1.05	1.01	5.36	43.79	3.02 °L	9.8K	9
Author: BohicaSD Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.084 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: 10/8/2015 3:17 PM Notes: Pure NB kit. No steeping grains. Dry pitched yeast with aeration.
VB Clone	Australian Sparkling Ale	21 Litres	1.054	1.013	5.4	28.23	5.55 °L	9.8K	2
Author: Boil Size: 17 Litres Boil Time: 60 Boil Gravity: 1.067 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: 2/19/2017 3:07 PM Notes:
Honey Nut Cheerio	Northern English Brown	5 Gallons	1.053	1.013	5.21	29.54	9.8 °L	9.8K	0
Author: Christopher Miller Boil Size: 5 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: 9/14/2011 4:35 PM Notes: Crush grains and place inside muslin bag. Steep the grains in 1 gallon of water at 165 degrees Fahrenheit for 30 minutes. Remove the grains from the water and squeeze the excess fluid back into the pot. Add the malt extracts and raise to a boil. Set the timer for 60 minutes and add the bittering hops. With 30 minutes remaining, add the flavor hops. With 15 minutes remaining, add the honey. With 2 minutes remaining, add the aroma hops. Add three gallons of chilled water to a clean and sterile fermenter. Strain the wort into the fermenter and add enough cold water to bring up to 5¼ gallons. When the temperature falls below 80 degrees, add the yeast and seal with an airlock. Leave in a cool, dark place (65 to 75 degrees Fahrenheit.) The wort should ferment for 15 to 20 days. Bottle when bubbling stops.
Traditional Kolsch (German)	Kölsch	5.5 Gallons	1.047	1.011	4.8	26.96	4.14 °L	9.7K	10
Author: IconoclastBrewing Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.031 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/16/2015 1:28 PM Notes: Possible methods: Traditional 1. Protein Rest: 122° F for 20 minutes 2. Beta Saccharification Rest: 149° F for 30 minutes Decoction is traditionally used, for ~10 minutes (NOTE: If using Decoction, remove Melanoidin Malt) NON-TRADITIONAL 1. Beta Sacch Rest: 149F 30 minutes
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