Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Ye Olde Schindee Ale	Old Ale	2.35 Gallons	1.091	1.027	8.51	54.83	18.1 °L	2.6K	0
Author: FatsSchindee Boil Size: 3.35 Gallons Boil Time: 100 Boil Gravity: 1.064 Efficiency: 76 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: Corn sugar Priming Amount: 1.28 oz Creation Date: 11/9/2015 8:50 PM Notes: Use treacle instead of molasses (they don't have treacle as a drop down ingredient); it has 100L color vs 80L listed for molasses, so similar... To get authentic old/aged character, add oak cubes and/or Brett and/or Lacto (or blend slightly with some sour wood-aged beer).
Carib Lager	Light American Lager	23 Litres	1.048	1.012	4.76	14.95	4.1 °L	2.6K	4
Author: Darrick Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: N/A 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: 4/21/2019 6:56 PM Notes:
Easy Summer Wheat	Weizen/Weissbier	5 Gallons	1.048	1.013	4.59	23.05	3.21 °L	2.6K	2
Author: Al Boil Size: 6.5 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: 7/7/2012 7:22 PM Notes: Brewed 6-30-12 Primary 1 week
Johnny Utah	American Pale Ale	5 Gallons	1.052	1.013	5.16	32.47	6.53 °L	2.6K	0
Author: Laugning Jester Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.087 Efficiency: 35 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: 3/23/2019 5:22 PM Notes:
Unicorn Blood IPA 2 Gallon	Specialty IPA: Red IPA	2 Gallons	1.06	1.016	5.84	45.33	10.81 °L	2.6K	1
Author: rolandblais Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/14/2018 3:38 AM Notes: ***GRAIN BILL IS A GUESS*** https://brooklynbrewshop.com/pages/instructions-unicorn-ipa Pre-Brew: Sanitize Sanitization is important, but it's nothing scary. When brewing, keep everything clean so that you give what you're brewing its best chance to succeed. So when preparing for brew day, wipe any crumbs off the counters. Move any clutter that might be in your way. Read through the rest of the instructions (at least through fermentation) so that you know what to expect. And have fun! Dissolve half of your sanitizer packet with a gallon of water in a container. Save the second half for when you bottle. Soak everything you are going to use, rinse with water, and let air dry on some paper towels. If it isn’t totally dry when you are ready to start don’t worry. Keep the extra sanitizer in a container for now. Chances are you’ll want to re-sanitize something later. Additional Ingredients Needed: 3 Tablespoons Honey Ice 1/3 cup of shredded beets 1: The Mash During The Mash, you're extracting all the sugars, color and flavor you can from grain. You're basically just steeping grain in hot water. It's a lot like making oatmeal. Heat 2 quarts (1.9 liters) of water to 160°F (71°C). Add grain (This is called “mashing in.” Take note of jargon. Or don’t). Mix gently with spoon or spatula until mash has consistency of oatmeal. Add water if too dry or hot. Temperature will drop to ~150°F (66°C). Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use your thermometer to take temperature readings from multiple locations. You likely don’t need to apply heat constantly. Get it up to temperature, then turn the heat off. Monitor, stir, and adjust accordingly to keep in range. After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”). 2: The Sparge If you're familiar with brewing coffee, you should have an idea of how The Sparge works. During The Sparge, you put the grain in a strainer and pour hot water over it to draw out all those sugars you created during The Mash. Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C). (If possible, start this during The Mash to save time.) Set up your “lauter tun” (a strainer over a pot). Carefully add the hot grain mash to the strainer, collecting the liquid that passes through. This liquid is called “wort” (pronounced “wert”). It will be your beer. Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars. You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20% to evaporation later on, so you want to start with a bit more than you’ll end with. Re-circulate wort through grain once. 3: The Boil The Boil is probably the easiest step to understand because it's as simple as it sounds. During this step, you're bringing your wort to a low, rolling boil and keeping it there for a period of time while adding things like hops or spices. It's a lot like cooking a soup or stock in that you'll add heartier or bittering ingredients toward the beginning and more delicate and aromatic ingredients toward the end. In a pot, heat wort until it boils. Add 1/4 Amarillo Hops and 1/4 Mosaic Hops when you start to heat the wort. Keep boiling until you’ve hit the “hot break” (Wort will foam - you may need to reduce heat slightly so it doesn’t boil over.) Stir occasionally. All you want is a light boil – too hot and you lose fermentable sugars and volume. The boil will last 60 minutes. Start your timer and add in the rest of the ingredients at these times: At 55 minutes, add 1/3 cups shredded beet to the boil. At 60 minutes, turn off heat. Add 1/4 Amarillo Hops and 1/4 Mosaic Hops. Reserve the remaining hops. Twenty percent of the wort will have evaporated in this step leaving you with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area of your pot extra large, or you brewed on a really hot day, you may have less than the full amount. Don’t worry – you just reduced your beer a bit too much, but you can add more water in the next step. 4: Fermentation This is when your beer actually becomes alcoholic. During Fermentation, your jugs should sit somewhere out of the way (and out of direct sunlight) while ale yeast turns sugar into alcohol. Place brew pot in an ice bath until it cools to 70°F (21°C). Once cooled, place strainer over funnel and pour your beer into the glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort and clarify your beer (as well as catch any sediment from going into the fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low. “Pitch” yeast. (Toss the whole packet in.) Shake aggressively. You’re basically waking up the yeast and getting more air into the wort. Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more than 1” (2.5 cm) into the stopper and place the other end in small bowl of sanitizer solution. You’ve just made a “blow-off tube”. It allows CO2 to escape. Let sit for two or three days or until vigorous bubbling subsides. This is when fermentation is highest. You may notice bubbles and foam at the top of the beer. After bubbling calms down, clean tubing and ready your airlock. Open your fermenter and drop 1/2 remaining Amarillo Hops and 1/2 remaining Mosaic Hops into your beer. This is called dry hopping and will give your beer intense hop flavor. Sanitize, then re-assemble airlock, filling up to line with sanitizer. Insert airlock into hole in stopper. 1 week later drop remaining hops to your fermenter as a second dry hop Keep in a dark place at room temperature for two weeks after you added the yeast without disturbing other than to show off to friends. (If beer is still bubbling, leave sitting until it stops.) In the meantime, drink beer with self-closing swing tops, or ask for empties at a bar that has some. If you have a bottle capper and caps, you can save two six packs of non-twistoff beers instead. 5: Bottling (2 Weeks Later) Once your beer's in bottles, it carbonates naturally with the help of just a little extra sugar. It wakes up your ale yeast (that went dormant during fermentation) to create just enough bubbles for some nice fizz. Thoroughly rinse bottles with water, removing any sediment. Mix remaining sanitizer with water. Fill each bottle with a little sanitizer and shake. Empty after two minutes, rinse with cold water and dry upside down. Dissolve 3 tablespoons honey with 1/2 cup water. Pour into a sanitized pot. You will be siphoning your beer into the same pot in the next steps. Carbonation comes from adding sugar when bottling, so if you filled your jug with less than the full gallon in the last step, use less honey when bottling. Using the full amount can result in your beer being over-carbonated. Siphoning (It all happens pretty fast. You may want to practice on a pot of water a few times.) To see it in action first, watch the How to Bottle video at brooklynbrewshop.com/instructions. A. Attach open tubing clamp to tubing. B. Fill tubing with sanitizer. C. Attach sanitized tubing to the short curved end of your sanitized racking cane. Attach the black tip to the other end - it will help prevent sediment from getting sucked up. It will probably be a snug fit, but you can get it on there. D. Pinch tubing clamp closed. E. Remove screw-cap stopper and place racking cane into jug, just above the sediment at the bottom (“trub”). F. Lower end of tubing not connected to racking cane into sink. Suction will force beer up and through the racking cane and tubing. Open tubing clamp, let sanitizer flow into sink until beer just starts to flow out of the tubing, then clamp shut. Open clamp on tubing, allowing beer to flow into pot with sugar solution. Tilt jug when beer level is getting low, but be careful in not sucking up the trub. Siphon beer from pot into bottles, pinching tube clamp to stop ow after each bottle. Close bottles. Store in a dark place for 2 weeks. 6: Enjoy (Two Weeks Later) You did it! You made beer. Put beers in the fridge the night before you drink them. Pour your beer in a glass and add sprinkles on top of the fluffy head for a fun Unicorn look and flavor. Drink. Share with friends if you’re the sharing type.
Extract APA	American Pale Ale	5.5 Gallons	1.059	1.018	5.38	43.25	8.91 °L	2.6K	1
Author: mleathers777 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/15/2016 11:12 PM Notes:
Allagash Brewing Curieux Clone	Belgian Specialty Ale	5 Gallons	1.07	1.013	7.51	34.61	2.87 °L	2.6K	2
Author: Tikkuls Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/16/2015 3:09 AM Notes: Be sure to oxygenate well before starting primary fermentation. Soak oak chips in favorite bourbon for 1-2 weeks prior to adding to secondary fermentation.
'The Captain' Kiwi Pale Ale	American Pale Ale	23 Litres	1.041	1.009	4.22	38.84	6.73 °L	2.6K	0
Author: SCRWBREW Boil Size: 35 Litres Boil Time: 90 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/24/2015 1:07 AM Notes: Light, crisp summer style pale ale - distinctly NZ hop profile, light and tropical - limited malt focus. Cool ferment Nottingham for floculation
Gose	Gose	10.25 Gallons	1.046	1.01	4.68	11.98	3.29 °L	2.6K	1
Author: DJ7373 Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.5 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: 3/28/2016 12:42 AM Notes: Took 2nd place in the Skylands Taste of the Town Homebrew Competition. Entered in the NJ State Fair Homebrew competition did not place.
Russian Imperial Stout For The Barrel	Russian Imperial Stout	7.5 Gallons	1.103	1.021	10.8	90.53	40 °L	2.6K	0
Author: BrewHop Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 74 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: 6/2/2012 5:55 PM Notes: Mash start ended up being about 151F. I added half the dark grains at the beginning of the mash and half 30min in to avoid extracting tannins. Forgot to test the temp before I mashed out but the grain bed was at about 147. The mash out of about 2.75 gallons brought it up to about 167F. Added and extra half gallon to the sparge to make up for liquid loss.
Strawberry Wheat Beer	Fruit Beer	10 Litres	1.032	1.007	3.32	18.76	4.88 °L	2.6K	3
Author: Binski Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.022 Efficiency: 35 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/23/2016 4:15 PM Notes:
Rye Ale	Alternative Grain Beer	5 Gallons	1.05	1.012	5.04	26.21	13.58 °L	2.6K	0
Author: Herr Braumeister Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.2 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: 8/13/2016 12:25 AM Notes: Hop bill uncertain other than Hallertau, which is part of the description.
Chocolate Peanut Butter Porter	Robust Porter	5.5 Gallons	1.061	1.016	5.89	29.54	38.84 °L	2.6K	1
Author: KG Brew Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 60 Mash Thickness: 1.5 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: 7/11/2016 11:45 PM Notes: 2 packs of yeast
SchuBrew Winter Warmer	Winter Seasonal Beer	5.5 Gallons	1.075	1.014	8.07	73.47	26.94 °L	2.6K	1
Author: SchuBrew Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/15/2015 9:24 PM Notes:
KaCow Beware	Oatmeal Stout	50 Litres	1.056	1.01	6.05	14.79	50 °L	2.6K	4
Author: dazzla Boil Size: 60 Litres Boil Time: 70 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19.5 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/28/2016 8:54 AM Notes: Cacao nibs & vanilla pod tincture made on brewday: Cacao nibs 100g Vanilla pods 2 off 100ml Vodka or other spirit add more liqour as it is absorbed, add to fermentor when a gravity of 1.020 is achieved hydrate yeast, day prior to brewday, add 500ml of brewing sugar/water solution to a gravity of 1.030 on brewday
Hoppy Red Ale	Irish Red Ale	6 Gallons	1.061	1.018	5.54	39.23	13.82 °L	2.6K	2
Author: arell12 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/18/2015 5:14 AM Notes:
Highland Gunners 70- Scottish Ale II - GF	Scottish Heavy 70/-	5.5 Gallons	1.04	1.01	3.85	17.21	11 °L	2.6K	2
Author: Redleg Ed Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 75 Mash Thickness: 1.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: Keg Priming Amount: CO2 @ 12psi Creation Date: 2/5/2015 10:43 PM Notes: This is a 70/- Scottish Ale derived from Jamil's Scottish Ale recipe, modified for Grainfather.
Texas Tea	Russian Imperial Stout	5.5 Gallons	1.1	1.025	9.84	37.02	83.96 °L	2.6K	0
Author: David Saba Boil Size: 4 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: 7/12/2012 2:55 PM Notes: Black gold, Texas Tea - from the Beverly Hillbillies - this thing poured like oil from the brew kettle. Will see in 6 months how it goes.
Altbier Un Stein	North German Altbier	5.5 Gallons	1.054	1.015	5.13	25.72	16.71 °L	2.6K	0
Author: Tieg Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 50 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/18/2014 3:57 PM Notes:
Pale Ale Saaz (LHBS In Stock)	American Pale Ale	2.5 Gallons	1.062	1.015	6.1	29.42	8.94 °L	2.6K	5
Author: Imperial Brewing Co Boil Size: 3 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: 2/24/2012 9:48 PM Notes:
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