Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Soopa Star (Stella Artois Clone)	Bohemian Pilsener	11 Gallons	1.051	1.013	5	18.56	3.16 °L	9.3K	4
Author: TampaTony Boil Size: 13 Gallons Boil Time: 80 Boil Gravity: 1.043 Efficiency: 73 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 48 ° F Priming Method: Force Carb Priming Amount: 12 PSI Creation Date: 8/29/2014 12:43 PM Notes:
Goldfinger (Hobgoblin Gold Clone)	British Golden Ale	5.25 Gallons	1.047	1.012	4.61	39.82	4.7 °L	9.2K	5
Author: Herr Braumeister Boil Size: 7.28 Gallons Boil Time: 75 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/28/2018 11:31 PM Notes: Mash at 150. Could use malted or flaked wheat instead of torrified. Could substitute Challenger hops for Pilgrim. Could substitute Simcoe or Columbus for Summit.
German Pilsner	German Pils	8.5 Gallons	1.05	1.01	5.16	38.64	3.86 °L	9.2K	10
Author: HighVoltageMan! Boil Size: 9.93 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 48 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 7/4/2016 5:41 PM Notes: Pitch @ 45F and start fermenting for 5-7 days @ 48F; then slowly raise temperature to low 50's. After 9-10 days D-rest @62F for 5-9 days. Crash to 32F and lager 4-6 weeks. Clarify with gelatin. 2nd 2016 Hoppy Halloween (1st version of recipe) Increased IBU's in 2nd version 1st 2017 MN Mashout (second version) 1st 2017 Duluth Brew Ha Ha (scored 46) 1st 2017 March Mashness BOS 2017 March Mashness 2nd 2017 MN State Fair 2nd 2017 Hoppy Halloween 3rd 2018 Duluth Brew Ha Ha 1st 2018 March Mashness 3rd 2019 MN Mashout 3rd 2020 Mashout as a International Lager (WLP833/ 25 IBU) 2nd 2020 MN Mashout 1st 2020 Milwaukee Midwinter 2nd BOS 2020 Milwaukee Midwinter 1st 2020 Hoppy Halloween 2nd 2021SNAFU Las Vegas 1st 2021 MN State Fair as a Czech Pils score 45 2nd 2022 MN State Fair 1st 2023 MN state fair BOS 2023 MN state fair Brewed at StormKing fall 2023 & spring 2024 10bbl 3rd 2024 NHC First Round - Denver 1st 2024 MN State Fair
LoCal IPA	American IPA	35 Gallons	1.03	0.999	4	0	1.97 °L	9.2K	4
Author: Genus Brewing Boil Size: 37 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 88 Mash Thickness: 1.25 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: 12/27/2019 10:58 PM Notes: Carapils is Chit Pilsen is Heidelberg
I See Red Ale	Irish Red Ale	5 Gallons	1.043	1.009	4.52	25.93	17.57 °L	9.2K	1
Author: No Nrg Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/14/2015 4:56 PM Notes:
#SerNEpper	Specialty IPA: New England IPA	37 Litres	1.062	1.014	6.3	46.65	5.68 °L	9.2K	1
Author: Mazsi Boil Size: 42 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 72 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/26/2017 2:22 PM Notes: élesztő: Wyeast - London Ale III WLP Burlington Ale Yeast Bay Vermont Ale = FM55 Green Hill(beerodalom) Első hidegkomló adag elsődleges erjedés felénél!
IPA SIMCOE (EL DIA DE LA CERVEZA)	American IPA	20 Litres	1.057	1.01	6.12	42.79	6.09 °L	9.2K	11
Author: El Día de la Cerveza Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: Carbonatación Forzada con Co2 Priming Amount: N/A Creation Date: 7/26/2018 7:50 PM Notes: Seguir los procesos que hemos dejado en el vídeo de nuestro canal YouTube. SOBRE EL AGUA a usar para esta cerveza. Se puede usar como agua BASE: el agua de Bronchales (agua embotellada de mineralización muy débil) que podéis comprar en Mercadona. Esta agua tiene una composición de Calcio 3mg/l, Magnesio 3mg/l Sodio 1 mg/l, Cloruro 1 mg/litro, Sulfato 4 mg/litro y 22 mg/litro de Bicarbonatos. Primero debemos tratar toda el agua a emplear con las sales necesarias para obtener el perfil de agua final deseado para nuestra IPA, en nuestro caso 41,9 litros: 15,9 litros para maceración y 26 para aspersión. Añadiendo a todos estos litros de Agua de bronchales lo que explicamos a continuación, conseguimos el perfil de agua ideal que apuntamos y aparece en la receta: -11 gramos de Gypsium/Yeso -3 mililitros de Cloruro Cálcico...puede que tengamos el cloruro en disolución al 33 % en ese caso tendríamos que añadir 9 mililitros, si lo tenemos en polvo son 3 gramos. -1 gramo de sal común no yodada. Añadimos todo esto a TODA el agua de Bronchales que vamos a emplear como primer paso en el día de elaboración de cerveza, o incluso el día de antes, e integramos bien. No se por que en receta aparece que las adiciones de sales son solo para el Mash...y no sé cambiarlo. Las adiciones de sales son para toda el agua, insisto. Según mis cálculos en macerado al añadir las maltas a los 15,9 litros de agua tratada, tendríamos un PH de 5,7 que es muy alto, por lo cual tendríamos que añadir ácido y según mis cálculos añadiríamos 2,72 mililitros de Ácido Fosfórico (el que tengo yo, está al 75 % de potencia) a los 15,9 litros de agua que vamos a utilizar en macerado. Esto nos daría un PH en macerado del 5,4 al añadir las maltas, que es ideal para una Ipa. En el agua de lavado los 26 litros tendremos un PH de 6 y según mis cálculos tendremos que añadir 0,5 mililitros de Ácido Fosfórico (al 75 % de fuerza) para tener un agua de lavado de 5,4 Ph....que es lo deseable. Todos los cálculos del agua es usando el Agua Bronchales y usando las maltas exactas que constan en la receta, si buscamos maltas sustitutas deberíamos afinar el calculo. Todos los calculos los he realizado con la calculadora del agua de Brewers Friends. En este link podeis encontrar los cálculos realizados: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=X16N07Z Levadura necesaria: 23 gramos de Safale US5 (2 sobres) o bien 11.5 gramos (un sobre) y hacer un starter (si sabéis hacerlo) para conseguir 211 B de células necesarias y que faltan. Dry Hopping siguiendo los pasos de nuestro vídeo en Youtube: Dry Hopping en 3 adiciones después del periodo de frío. Al finalizar: Carbonatacion con CO2. Aunque nosotros hacemos el Dry Hopping después del periodo de frío, también se puede realizar el Dry Hopping en 3 adiciones una vez acabada la fermentación y descanso de diacetilo: se baja temperatura a 14 grados y se realiza el Dry Hopping en 3 adiciones según las indicaciones del mencionado vídeo (mismo sistema). Al acabar se realiza el periodo de frío, y al finalizar este periodo trasvase a Corni para carbonatación con Co2. Si no carbonatamos con CO2, esta Ipa no quedará tan aromática. Al Concluir la Carbonatación con CO2 embotellamos con una BeerGun, según nuestro vídeo de nuestro canal Youtube o bien servimos la cerveza desde el Corni con la ayuda de un grifo. Si embotellamos desde corni con la cerveza carbonatada, conviene dejar las cervezas en nevera entre 5 y 8 grados durante una semana para que se asienten....y después empezar a tomar. Siempre guardar las botellas en frío habitual de nevera para preservar el punch de lúpulo. Salud y suerte!
Bakke Brygg Wit 25 L	Witbier	25 Litres	1.047	1.01	4.92	14.41	3.38 °L	9.2K	9
Author: Bakke Brygg Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.041 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 7,5 g sukker/L Creation Date: 2/12/2014 11:10 AM Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,7 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker. Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Korianderfrøene knuses lett i en morter e.l. Det kan være lurt å tilsette krydderne i en humlepose slik at de ikke tetter eventuelle kraner e.l. f.eks. ved uttapping til gjæringskar. Kjøl ned til 18 grader før pitching av gjær. Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 21 grader og hold resten av gjæringsperioden (totalt 14 dager). Gjæralternativer: WLP410, Safbrew T-58
Belgisk Dubbel	Belgian Dubbel	25 Litres	1.062	1.012	6.48	22.6	15.14 °L	9.2K	0
Author: byåsen Bryggarlaug Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/18/2015 11:08 PM Notes:
Cram Ale	Cream Ale	6 Gallons	1.055	1.009	5.99	22.15	3.12 °L	9.2K	1
Author: phlyingpenguin Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 75 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: 5/5/2016 1:20 PM Notes: http://www.alternativecommutepueblo.com/2009/09/2015-cream-ale.html
Milkshake IPA	American IPA	5.5 Gallons	1.067	1.02	6.07	55.57	4.69 °L	9.2K	2
Author: b.fjord Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 78 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/17/2017 5:10 PM Notes:
Jamil's Blonde Ale	Blonde Ale	5.5 Gallons	1.05	1.014	4.76	16.36	4.13 °L	9.2K	1
Author: maconmatt Boil Size: 6.19 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 1/7/2013 9:20 PM Notes:
Apple Pie Ale	Fruit Beer	5 Gallons	1.086	1.022	8.38	31.47	19.06 °L	9.2K	8
Author: cullenmcdermott Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 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: 10/28/2014 1:52 PM Notes:
Great Lakes Brewing Co. - Edmund Fitzgerald Porter Clone	Brown Porter	5.5 Gallons	1.057	1.018	5.13	59.6	34.11 °L	9.2K	1
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 90 Boil Gravity: 1.089 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 62 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 3/16/2014 12:55 AM Notes: Ferment at 62 for two weeks, transfer to secondary and condition cool at 50-55 for 3-4 weeks. Bottle and age at 50 degrees for 3 weeks. This beer has been considered to be the best Porter in the United States...now you can brew it yourself.
Left Hand Milk Stout (Clone)	American Stout	5.5 Gallons	1.07	1.017	6.87	15.12	28.97 °L	9.1K	6
Author: partylights Boil Size: 7 Gallons 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: 7/9/2012 12:27 AM Notes:
Kronenburg 1664 Blanc Clone (Solkonge) 25 L	Witbier	25 Litres	1.052	1.011	5.33	26.8	3.19 °L	9.1K	3
Author: Kjeller 5 Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: 6g per liter Creation Date: 5/20/2016 12:51 PM Notes:
Hazy Pale	American Pale Ale	5.5 Gallons	1.054	1.014	5.27	59.88	5.31 °L	9.1K	1
Author: Genus Brewing 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: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/23/2019 2:49 AM Notes:
Saison Dupont	Saison	6 Gallons	1.062	1.012	6.51	31.81	3.64 °L	9.1K	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 73 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/7/2017 5:21 AM Notes: Many other Saison Dupont recipes use malts and sugars in addition to Belgian Pilsner; however, many online sources (including a video of the brewery) indicate that Saison Dupont is made using 100% Dingeman's Belgian Pilsner malt. The yeast is also very important for this recipe. Wyeast 3724 is thought to be one strain isolated from Brasserie Dupont, but the actual yeast contains more than one strain. There are mixed reports of success on culturing the yeast from bottles, with some saying it is possible and others saying the strain is a different bottling yeast. Dupont also bottle conditions with the bottles laying on their side. If you pour the beer out of 750 ml bottle and hold the empty bottle up to the light, you will see remnants of deposits on one side of the bottle. The brewery video also mentions that their direct file kettles slightly scorch the wort, which changes the taste and color a bit.
NEIPA Galaxy-Ella-Vic Secret	American IPA	5.5 Gallons	1.059	1.017	5.79	32.92	4.58 °L	9.1K	1
Author: Howzit Brew Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/26/2017 6:29 PM Notes: Based on Mad Fermentationist recipe. Hops obtained from special deal at yakimavalleyhops.com, Aussie 3-pack. Using London Ale III, will experiment with British V in the future. Split dry hops into 2 (1:1:1 ratio), first charge 2 days into fermentation and second in keg using stainless steel hop corny keg container.
Stone Sublimely Self Righteous Black IPA Clone	American IPA	6 Gallons	1.077	1.018	7.74	61.75	34.62 °L	9.1K	1
Author: JonyMac Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.062 Efficiency: 70 Mash Thickness: 1.25 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: 3/25/2014 8:17 PM Notes: - Do iodine test pre-boil to ensure conversion was successful - Days 1-7 Primary - Days 8-14 Secondary - Days 15-21 add dry hops to secondary - Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours - Day 24 Rack to bright keg or bottle
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