Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Strong Ginger Beer	Spice, Herb, or Vegetable Beer	2 Gallons	1.092	1.023	9.06	0	0 °L	3K	4
Author: McGnar Boil Size: 2.2 Gallons Boil Time: 15 Boil Gravity: 1.084 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/5/2016 8:11 PM Notes: Red Star Cotes des Blancs Yeast - 1 packet dissolved in 50ml 100F water
Strawberry Rhubarb	American Wheat or Rye Beer	5 Gallons	1.053	1.013	5.18	7.28	6.16 °L	3K	1
Author: nheitkamp Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.088 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: 5/18/2015 1:28 PM Notes: 1. Boil 1/2 cup water, cool, then start yeast 2. Place the cracked grains in the muslin bag(s) and place in a pot with 2 gallons of cold water. Add gypsum. Bring the water temperature up to 150 degrees F. Steep the grains for 30 minutes remove and discard the grains. 3. Add the extracts into the pot and stir to thoroughly mix the extract into the water. 4. Bring the liquid to a boil. 5. At the 30 minute mark, add the boiling hops slowly to the pot. 6. At the 45 minute mark, add the Irish moss to the pot. 7. At the 60 minute mark, remove the brew pot from the stove. Cool the wort using an ice bath or a wort chiller. 8. Transfer the chilled wort to a sanitized fermenter. Add enough cold water to bring the total volume up to 4 gallons. 9. Add yeast nutrient, enzyme and dextrin 10. When the temperature of the wort drops to below 85 degrees, add the yeast. 11. Place the airlock onto the fermenter. 12. After primary fermentation has completed, transfer the beer to the secondary fermenter, add isinglass (optional) 13. After secondary fermentation has completed, dissolve corn sugar in minimum amount needed of water, bring to a boil. 14. Transfer beer from secondary fermenter to bottling bucket. Add cooled priming sugar solution. 15. Transfer beer to sanitized bottles & cap. Allow 7-10 days for carbonization to complete. Primary for 5 days? Secondary 3 days? Either freeze fruit and add at the end of the boil or puree it, freeze it, and add to secondary. (Secondary will give more fresh fruit/juice flavor where end of boiling will be more subtle).
3 Hop KaBoom Pale Ale	American Pale Ale	5.5 Gallons	1.051	1.01	5.34	45.38	6.36 °L	3K	1
Author: apopnj Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/8/2015 4:38 PM Notes:
WWWit	Witbier	5 Gallons	1.053	1.014	5.1	18.65	3.59 °L	3K	1
Author: Zaxtreme Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/15/2014 12:28 AM Notes: I have 1 pound of Wheat DME and a 1/2 pack of WB-06 and I want to male a beer with it.
Sunday, Bloody Sunday	Irish Red Ale	5 Gallons	1.055	1.015	5.15	34.77	16.38 °L	3K	1
Author: OCBeerBlog Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/25/2012 12:08 AM Notes: Idea was to integrate Irish whiskey into an Irish Red. also add ph52 1 tblsp on mash also add gypsum 1 tblsp on mash
Irish Cream Ale	Irish Red Ale	5 Gallons	1.034	1.009	3.24	51.11	17.6 °L	3K	2
Author: AlexDenten Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.023 Efficiency: 35 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: 3/19/2016 4:58 PM Notes:
Jacobsen IPA Yakima	American IPA	50 Litres	1.06	1.01	6.52	46.27	5.01 °L	3K	3
Author: Anders Riseng Boil Size: 60 Litres Boil Time: 90 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 4/17/2020 12:34 PM Notes: gypsum = CaSO4 - kalsiumsulphite citric acid = Zest = rasp det ytterste laget på sitrusen uten å få med noe av det hvite.
Honey Nut Brown Ale	American Brown Ale	6.7 Gallons	1.053	1.014	5.02	36.31	25.24 °L	3K	1
Author: John F McGuire Boil Size: 9 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 72 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: 4/15/2016 12:51 AM Notes:
Hobgoblin Clone [cold Steep Dark Grain]	Northern English Brown	22 Litres	1.06	1.015	5.81	28.41	20.17 °L	3K	1
Author: Tom Davis Boil Size: 26.5 Litres Boil Time: 90 Boil Gravity: 1.048 Efficiency: 80 Mash Thickness: 3.64 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: 8/31/2015 11:31 AM Notes:
Double Chocolate Porter	Imperial Stout	360 Gallons	1.08	1.018	8.07	22.33	39.87 °L	3K	0
Author: Droopy Boil Size: 400 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 84 Mash Thickness: 1.25 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: 11/28/2016 4:31 PM Notes:
Roger's	Ordinary Bitter	23 Litres	1.039	1.008	3.94	20.87	11.27 °L	3K	0
Author: mtb026 Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.028 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/25/2015 6:49 AM Notes:
Vienna Lager	Vienna Lager	11 Gallons	1.056	1.017	5.09	24.75	11.09 °L	3K	1
Author: unviewtiful Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.25 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: 4/17/2015 10:20 PM Notes:
Punk IPA Clone	English IPA	5.5 Gallons	1.061	1.016	5.94	75.23	4.5 °L	3K	2
Author: Spanky's Brew House Boil Size: 3.5 Gallons Boil Time: 90 Boil Gravity: 1.061 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 12/3/2016 10:54 PM Notes:
Iron Brewer 2nd Round - Pre Porter	Pre-Prohibition Porter	5.5 Gallons	1.058	1.008	6.52	28.52	26.78 °L	3K	0
Author: SchuBrew Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/2/2016 5:49 PM Notes: Used cascade candi syrup with with black licorice 2nd place MoM Hot Summer Brew Off 2016 Historical styles
JZ - To George Bohemian Pilsener	Czech Premium Pale Lager	23 Litres	1.056	1.016	5.24	42.65	3.83 °L	3K	1
Author: Meddo Boil Size: 32.3 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.75 Primary Temp: 10 ° C Priming Method: Forced Priming Amount: N/A Creation Date: 7/29/2016 12:26 AM Notes: We recommend a method similar to a Narziss fermentation, where the first two­ thirds of the fermentation is done cold and the final third is done warmer. This differs from the most commonly recommended procedure for lagers, where the yeast is pitched to a relatively warm wort (60 to 68°F, 15 to 20°C), cooled over the first two days of fermentation to the primary fermentation temperature, and then warmed back up to the initial temperature for a diacetyl rest before lagering. The idea behind the Narziss fermentation is to reduce the production of esters and other less desirable compounds during the most active phases of fermentation, and to increase the yeast activity near the end of fermentation, converting most of the undesirable compounds into less offensive substances. For example, diacetyl is a buttery tasting compound that is a common flaw in warm ­fermented lagers. The diacetyl precursor alpha acetolactate is excreted by the yeast during the early phase of fermentation. Keeping the temperature low during that time keeps the amount of alpha-acetolactate low. Yeast will reduce diacetyl at the end of fermentation, when they are working on building their energy stores. Warming the yeast near the end of fermentation makes them more active and improves the reduction of diacetyl. The overall effect is a cleaner beer. Assuming you have clean, healthy yeast, controlling the temperature of fermentation is the most important step. The preferred procedure for these recipes is a little different, in that we recommend chilling the wort down to 44° F (7° C) and racking the beer away from the bulk of the cold break material before oxygenating and pitching the yeast. The fermentation chamber should be set up to warm slowly over the first 36 to 48 hours to 50° F (10° C) and held at that temperature for the rest of fermentation. This results in a clean lager, with very little diacetyl. If your wort was warmer during the initial yeast growth, or your fermentation was warmer, you’ll need to do a diacetyl rest during the last couple of days of fermentation, when the airlock activity noticeably slows. Generally this will be about the fifth or sixth day after pitching. To perform a diacetyl rest, warm your beer up about 10° F (6° C) above the fermentation temperature and hold it there until fermentation is complete. This keeps the yeast active and gives them a chance to eliminate the diacetyl. Then rack the beer to a 5­ gallon carboy or Cornelius keg for lagering. In any case, don’t rush things. Good lagers take time, and they ferment more slowly than ales, especially when fermented cold. Once the beer has finished fermenting, a period of lagering for a month or more at near freezing temperatures can improve the beer. Generally, the higher the alcohol content of the beer, the longer the lagering period should be. A 5 percent alcohol ­by volume Munich helles might be best after 4 to 6 weeks. An 8 percent doppelbock may need 6 months or more for some of the harsher aspects of the beer to mellow and for the melding of complex flavors to occur.
Rye Blonde Ale	Blonde Ale	5.5 Gallons	1.054	1.013	5.28	27.59	5.98 °L	3K	0
Author: dbrowning Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 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: 1/27/2015 11:05 PM Notes:
Snowclone	American Strong Ale	5 Gallons	1.087	1.026	7.95	24.81	30.06 °L	3K	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.062 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: 11/23/2015 6:34 AM Notes: Snowclone dry hopped winter ale experiment. Dry hopped with 1 oz. of Mozaic hop pellets after initial 7 days of fermentation.
Not Your Uncle's Dunkle	Dunkles Weissbier	3 Gallons	1.049	1.006	5.71	16.03	21.12 °L	3K	0
Author: raiderrob Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 80 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: 1/11/2016 2:15 PM Notes:
Elysian Weissbier	Weizen/Weissbier	8.3 Litres	1.069	1.017	6.82	10.9	10.04 °L	3K	4
Author: MrScott Boil Size: 4 Litres Boil Time: 60 Boil Gravity: 1.144 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 17 ° C Priming Method: Cane Sugar Priming Amount: 78g Creation Date: 4/14/2015 2:49 PM Notes: This one has been good all summer, VERY carbonated now (Sept), and it's absolutely delicious. Another favourite among my friends, not overly hoppy (which is fine for both the style and the season). This one carbonated well and was tasty after 2 weeks!
Rye Pale Ale	American Pale Ale	5.25 Gallons	1.051	1.01	5.37	115.44	7.93 °L	3K	0
Author: Barrel guy Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.037 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: 12/17/2016 7:50 PM Notes: OK, the ibu's are defiantly beyond the pale, but it's less than the My Rye PA recipe and way less the the Hop Diggity Rye PA recipe. The LME is Williams Brewing # M14 America Rye blend. This blend includes Pale malt, Rye malt and Crystal malt. With 15 minutes left in the boil I turned off the burner a n d stopped the timer. I added the DME and Whirlfloc tablet and stirred until dissolved. I added the wort chiller to the kettle, turned on the burner, brought it back to a boil and restarted the timer.
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