Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
New Zealand IPA	Imperial IPA	2.5 Gallons	1.082	1.02	8.03	96.59	8.52 °L	2.6K	1
Author: PsychDoc Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/20/2013 5:07 AM Notes: Make a hop tea with a wort with SG of 1.010 and the dry hops and add it just before the fermentation finishes.
Kulmbacher (5gal BIAB)	Traditional Bock	5.5 Gallons	1.067	1.015	6.8	25	17.64 °L	2.6K	1
Author: Blackmuse Boil Size: 6.5 Gallons Boil Time: 45 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/25/2015 9:30 PM Notes:
Pecan Porter	Robust Porter	6 Gallons	1.054	1.013	5.28	37.6	30.43 °L	2.6K	1
Author: daves1186@gmail.com Boil Size: 9 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: N/A 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: 1/2/2014 5:40 AM Notes:
Big Water Imperial Coffee Stout	Imperial Stout	5.5 Gallons	1.094	1.021	9.49	57.27	45.95 °L	2.6K	0
Author: DevinJ Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/17/2018 3:09 PM Notes: made 1L starter with two dry s-04 packets OG 1.072 FH 1.010 Cold steeped 2 oz coarse crushed beans for ~7 hrs Added sack of cold steep coffee to new sack of 1.5 oz of coarse crushed beans, added liquid and all beans to keg for around 30 mins and then pulled beans out
Stone IPA Clone	American IPA	5 Gallons	1.066	1.017	6.51	273.18	11.85 °L	2.6K	0
Author: Peter M. Tacconelli 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: 6/1/2011 1:14 AM Notes: This was the first extract batch that I did a late addition LME and full boil. It turned out great and got thumbs up from the Admin. on Homebrewtalk.com
Fjord & Fjell Cherry Saison	Belgian Specialty Ale	15 Litres	18.831	3.231	8.55	40.21	4.41 °L	2.6K	1
Author: Fjord & Fjell Nano Brewery Boil Size: 28.7 Litres Boil Time: 90 Boil Gravity: 8.3 Efficiency: 61 Mash Thickness: 2.3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 21 ° C Priming Method: Sukkerlake Priming Amount: 80 Creation Date: 4/1/2015 9:52 AM Notes: Starter: 2l at 8P for 1 day / stirplate Pitched at 21 C raised to 24 C next day. 0.7 kg of sugar added during fermentation. 0.35 kg sugar 2 days after pitching. 0.35 kg sugar added 4 days after pitching. simple syrup preparation: 0.35 kg of sugar mixed into 700mL of water and boiled for 15min. OG without sugar additions: 16.1P (1.066) Actual OG/FG: 19.3P (1.080) / 1.3P (1.005)
Smokey The Pear	Fruit Beer	1 Gallons	13.184	3.767	5.07	31.48	4.33 °L	2.6K	1
Author: spdalton Boil Size: 1.8 Gallons Boil Time: 60 Boil Gravity: 7.5 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/3/2017 12:49 AM Notes: 1/2# pear flesh, pureed and brought to a quick boil to sterilize, added at high kreusen
Grapefruit Hefe	Weissbier	5.75 Gallons	1.052	1.016	4.72	17.2	4.25 °L	2.6K	1
Author: BrewHop Boil Size: 8.25 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.2 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: 12/8/2016 7:13 AM Notes: Brewed 12/17/16. Strike water was 169F and hit right at about 152/153. Only recirculated a half gallon because of this. Sparge went well and nothing stuck was able to get full volume without cutting as it didn't fall below 2 brix, got close though. Kettle efficiency was 82% which is a little lower than expected. Hit everything on the nose including the gravity. Temp cooling went faster due to low OG I believe but still need to look into a different temp cooling method to quicken things up. Pitching temp stabilized at 63F. 12/18 temp was about 62F so I cooled to 61F. 12/19 and 12/20 temp was sitting at about 62F the whole day. 12/21 I put a heater into the beer and kicket it up to 68F. Out of the swamp bath on 12/26/16. 1/5/17 I transferred the beer into the keg and added the flavor grapefruit compound from Amoretti. Attenuation was a little lower than expected but that is ok, looking for something sweeter anyways. I went with 4oz of the compound. Directions said 1/2 - 1% concentration and 4oz was about 1/2%. Bottled on 1/9/16 and carbed to about 2.9 volumes. Won an award in the BAM World Cup of Beer
IPA - Jai Alai Clone (altered)	American IPA	5.5 Gallons	18.1	4.4	7.53	83.62	9.86 °L	2.6K	0
Author: Bgaspard1777 Boil Size: 6.81 Gallons Boil Time: 60 Boil Gravity: 14.8 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: Force Priming Amount: 50f - 17psi Creation Date: 9/16/2013 2:20 AM Notes: Ferment @ 65-66 for 14 days in primary Dry hop for 7-14 days in secondary then begin cold crashing, bring temp down 10 deg each day until you reach 34 deg. ****Original recipe calls for Caramel 60 and 70 IBU (0.25 oz Columbus at 60 min), adjusted after side by side tasting. Also boosted SO/Cl from 3.9 to 4.3*****
Louisiana Watermelon Melomel	Other Fruit Melomel	1 Gallons	1.119	1.012	14.06	0	8.2 °L	2.6K	0
Author: WagRow brewing Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.084 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/3/2016 4:13 PM Notes:
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:
Bombastic Purpletastic	American Wheat or Rye Beer	5.5 Gallons	1.042	1.011	3.97	19.01	3.7 °L	2.6K	1
Author: BombasticBeers Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A 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: 2/23/2013 8:11 PM Notes: Abita Purple Haze Clone
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.
Mystic Cat - Imperial English Barleywine	English Barleywine	5.5 Gallons	1.2	1.042	20.74	83.81	22.05 °L	2.6K	1
Author: jessiepagan3 Boil Size: 8.73 Gallons Boil Time: 120 Boil Gravity: 1.126 Efficiency: 52 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: Dextrose Priming Amount: 3.5 Creation Date: 6/9/2016 6:04 PM Notes: First off, you'll notice that I calculated this Barleywine at 52% brewhouse efficiency. The first time I brewed this recipe, I calculated it at 60% (I had never attempted anything like this before), but only got 52%. If you're using a cooler mash tun, you're going to want to pick up another cooler and split the mash between the two. If you do so, recalculate your efficiency accordingly. Don't go with the standard 1.5 qt/lb water/grain ratio with this one. This is meant to be a chewy beer, so we're gonna go with 1 qt/lb in the mash. We'll do a full hour at 144°F to make sure the beta-amylase is happy. Still want some palatable malty sweetness, so raise it up to 158°F for 25 minutes and let the alpha enzymes do their thing. Mash out at 168°F. Don't rush any of the processes or cut back on any expenses when you brew this beer. If you're going to attempt something like this, go hard or go home. Water chemistry, pH stabilizers, yeast nutrient, etc.; she deserves it all! Note the 2-hour boil time. The best way to ferment this is by collecting the yeast from a previous batch. You'll have a significantly higher cell count. If this is your first time brewing this, you'll want to make two 2 Liter starters with the White Labs WLP099 Super High Gravity Ale Yeast. It's an English Ale that has fruity notes that shine through better at higher gravity points, so have fun with it. *Pro-Tip: Make your second starter out of the boiling wort and dilute it down to 1.040 SG. It'll make the starter environment closer to the one you're pitching into* Pitch the first starter slurry at 65°F after you aerate the crap out of the wort. For you carboy-shakers, that means 5 minutes of vigorous shaking. If you're worried about over-oxygenating your wort (which is pretty hard to do with a brew of this size), use the olive oil method by dipping the tip of a sanitized sewing pin into olive oil and stirring it into the chilled wort. After 48 hours, hit this bad boy with another dose of oxygen to ensure maximum yeast reproduction and full attenuation (if you used the olive oil method, skip that step), then immediately pitch the second starter slurry (still at 65°F). *Note: It's important to yell "SEND IN THE CALVARY!!!" when you pitch your second starter* After primary fermentation starts to slow down a bit, melt 4 lbs of dextrose down into a simple syrup/caramel (DON'T BURN IT!), then pitch directly into the fermenter. You don't want to use too much water to make the syrup. Don't add the sugar at flame-out (like many recipes call for), because you want the yeast to chew through the maltose first, then let it get to the simple sugars. If you pitch the yeast after the dextrose, it will chew through the simple sugars first, and then be too tired to get through all of the maltose. Primary fermentation at 65°F for 3-5 weeks. In the old days, the English Barleywine brewers would roll the barrels around the courtyard after primary fermentation to rouse the yeast. I like to go by tradition, so shaking the carboy at around the 4 week mark should do the trick. DO NOT SKIP THIS STEP! After rousing the yeast on my first batch, I saw a significant increase in activity over the next few days. Once you're sure primary activity is done, go ahead and move onto secondary fermentation. Make sure you save that yeast for another batch! Secondary fermentation at at 68-69°F for 2-6 months (use a CO2 blanket if you want to be safe) If you're bottling, use a priming solution made of 3.5 oz of priming sugar for a 5 gallon batch. Pitch this solution along with another 1/2 package of WLP099. Give this beer a few months to condition before preliminary tasting. Don't babysit; let the yeast do the work for you. Trust me, you'll reap the rewards in the end. Save a few bottles by cellaring at 55°F (lay the bottles on the side). Try to plan it out so that you open one bottle each year for the next 10 years, and watch the flavors develop. Save them for a special occasion (birthday, anniversary, your biannual air filter changing, etc.) Happy Brewing and Cheers!
Founders Kentucky Breakfast Stout	Imperial Stout	5 Gallons	1.093	1.024	9.13	68.06	50 °L	2.6K	2
Author: Mount This Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.066 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: 1/27/2016 8:09 PM Notes:
Dirty Blonde	Blonde Ale	6 Gallons	1.04	1.01	3.94	31.78	3.98 °L	2.6K	5
Author: nj viking Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 80 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: 5/16/2015 8:24 PM Notes: A variation of Beermunchers centennial blonde. The citra gives a nice fruity touch in the flavor and aroma. I have brewed 30+ gallons of this and every bmc drinker loves it.
California Common Steam	California Common Beer	5.5 Gallons	1.047	1.015	4.19	42.8	11.24 °L	2.6K	1
Author: rgrosholz Boil Size: 8.2 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 75 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: 5lb Creation Date: 5/28/2012 6:03 PM Notes: Starter = 1 C Pale DME, 2qt H2O Primary 8 days @55 Diacetyl rest 2 days@ 65 Racked, dry hopped,crashed cooled @372 days
Horny Goat- Imperial Stout	Russian Imperial Stout	23.5 Litres	1.08	1.019	8.01	44.53	45.19 °L	2.6K	3
Author: Diamond-Geezer Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.066 Efficiency: 70 Mash Thickness: 2.94 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: KEG Priming Amount: 19lt Creation Date: 6/10/2015 6:16 AM Notes: Mash PH 5.2 - Mash out 76c for 10mins. Rehydrate 33g of yeast in 2lt at 30c boiled water for 15 to 20mins. Chill to 18.5c into fermenter. Ferment 5 days then rack to 2nd. Leave for 2 weeks then keg/bottle. Leave in bottle 1 month then enjoy. Carb around 2.0 looks fantastic in kettle black with a nice esspreso, caramal, raison smell. Won Bronze NZ National Homebrew comp sep2015
Hoppy Pale Ale	American Pale Ale	5 Gallons	1.044	1.011	4.36	46.69	8.79 °L	2.6K	2
Author: charles.waite Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 30 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/10/2014 10:00 PM Notes: Steep 1.5lbs of Biscuit. This doesn't add to the OG so I entered zero in the Steeping category so the OG calculations aren't overestimated.
Billy B's Harrison Lager	No Profile Selected	5.5 Gallons	1.045	1.007	4.99	38.24	6.42 °L	2.6K	7
Author: william@bellavance.co Boil Size: 6.31 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/9/2020 5:00 PM Notes: 5-29-2021 Pressure fermented . 6-4-2021 -- Dropped one pound of 2 row and droped 60l to .5 lb to get to under 5%. Also dropped the sparge. Changed up the hops dropped the oz of Spalt at 60 mins Dropped .4oz hersbruker at 10 and 5 mins, and dropped the hersbruker .5oz dryhop. 1-26-22 The beer got reviewed by the Brew Dudes https://www.youtube.com/watch?v=XdFoHJEfv1o With that said going to bring back some hops and change out the water profile. Bumped the Gypsum from 3g to 7g. to get away from the balanced profile and try and make the hops pop a bit. With the hops I added another .5oz of tettnanger at 60 mins and added another .5oz tettnanger to the dry hop. 1-29-22. Ended up using Harvest as no more 34/70 at the shop.
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