Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Liberty Lime Lager	Standard American Lager	10.5 Gallons	1.043	1.01	4.3	17.52	3 °L	2.7K	4
Author: Jojo Boil Size: 12.5 Gallons Boil Time: 75 Boil Gravity: 1.037 Efficiency: 82 Mash Thickness: 1.27 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 52 ° F Priming Method: co2 Priming Amount: 12.28 psi Creation Date: 12/30/2021 3:06 AM Notes: primary ferment at 52F. raise temp to 67 for 4-6 days for diaceytl rest. lower temp to 37F and lager for 4-8 weeks. carbonate in fresh keg. add lime at kegging/carbonation. (18 grams/1 pack in each keg) - after brewing this several times, 18g of the crystallized lime is HEAVY. It’s drinkable if you love lime. But moving forward, probably only adding 9-10 grams per 5 gallon brew. mash for 90, boil for 75. I’ve brewed this beer twice, so far. First as a 5 gal, then a 10. In the first brew, the yeast stalled, I think I under-pitched, so the abv was way low. In the second, 10 gallon brew, there was clear channeling in the mash tun around the sides, and the OG was lower than expected. Third time is a charm! - Third brew went very well, no channeling, crystal clear lautering, good mash efficiency (91%). Healthy starter, expect good fermentation. This third iteration of brew was entered in a brewery competition in Lexington VA - Heliotrope Brewery, and took SECOND place. (Fall 2024). Made a few updates for annual brew #4, updated 2 row to 6 row malt, added carapils. Also, subbed out some hop varieties. Liberty, for bittering, for obvious reasons, and some Citra at flameout to hope for more depth in the citrus (lime) flavor. Adjusted to try to hit around 4.5% abv, 17.5 IBU.
Mocktoberfest	Oktoberfest/Märzen	11 Gallons	1.059	1.016	5.56	20.67	13.45 °L	2.7K	1
Author: TampaTony Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: 1.05 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 60 ° F Priming Method: Forced Priming Amount: 12 Creation Date: 7/2/2013 1:14 PM Notes:
White IPA	Witbier	22 Litres	14.643	7.653	3.83	44.07	4.51 °L	2.7K	0
Author: Bamboleo Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 11.6 Efficiency: 70 Mash Thickness: 3.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 24 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/6/2015 10:03 PM Notes:
Kulmbacher (5gal BIAB)	Traditional Bock	5.5 Gallons	1.067	1.015	6.8	25	17.64 °L	2.7K	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:
Drea’s Red	Irish Red Ale	5.5 Gallons	1.046	1.011	4.6	22.03	12.83 °L	2.7K	4
Author: Tim Bulin Boil Size: 6.89 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 10/10/2020 2:00 PM Notes:
Fjord & Fjell Cherry Saison	Belgian Specialty Ale	15 Litres	18.831	3.231	8.55	40.21	4.41 °L	2.7K	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)
Amundsen Ink & Dagger Clone	American IPA	25 Litres	1.063	1.012	6.66	53.32	3.5 °L	2.7K	2
Author: Steinar Haug Boil Size: 34 Litres Boil Time: 90 Boil Gravity: 1.046 Efficiency: 76 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/24/2017 3:50 PM Notes:
BM Belgian White Clone (5.5gal)	Witbier	5.5 Gallons	1.051	1.012	5.23	22.75	3.83 °L	2.7K	1
Author: db Brewer and Wine Boil Size: 6.5 Gallons Boil Time: 45 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/10/2017 9:28 PM Notes:
Munich Madness	Oktoberfest/Märzen	5.5 Gallons	1.061	1.014	6.2	24.67	10.98 °L	2.7K	5
Author: KatyTX_Brewer Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/23/2016 4:30 PM Notes:
Winter Honey Ale	Alternative Sugar Beer	5.5 Gallons	1.074	1.017	7.49	46.93	26.22 °L	2.7K	0
Author: harlaford Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Forced carbonation Priming Amount: 30psi/2mi Creation Date: 8/1/2016 5:18 PM Notes:
Wild Ipa	Wild Specialty Beer	6 Gallons	1.054	1.007	6.1	61.9	8.18 °L	2.7K	0
Author: octopussy Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 85 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: 3/28/2016 6:59 PM Notes:
Case: IDrinkAllDay IPA	American IPA	5.5 Gallons	1.045	1.011	4.47	89.99	3.22 °L	2.7K	6
Author: Lysakowski, Charles E. Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/6/2016 1:24 PM Notes:
Louisiana Barrel Aged Quad	Belgian Golden Strong Ale	6 Gallons	1.102	1.019	10.88	59.36	6.12 °L	2.7K	1
Author: HalfHeartedBrew Boil Size: 8 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: Cane Syrup Priming Amount: ?? Creation Date: 9/19/2012 2:37 AM Notes: Want this to be a strong golden Quad. Amber Color will come from Raisins/Cane Syrup/Whiskey Barrel
Rye Sour	Wild Specialty Beer	6 Gallons	1.054	1.007	6.09	28.77	11.46 °L	2.7K	0
Author: jon.massmann@gmail.com Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/5/2017 8:51 PM Notes: kettle soured for 3 days with WLP672 Lacto Brevis
Billy-Bob Slobber	American Brown Ale	5.2 Gallons	1.056	1.017	5.24	19.21	23.04 °L	2.7K	24
Author: Barney BlueCAP Boil Size: 6.01 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 73 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 12/14/2017 10:43 PM Notes: -Yeast Starter/Stir Plate 1.0L, 72g light DME, White Labs Pacific Ale Yeast WLP041 200 billion cells needed, 216 billion cells starter -2 weeks in primary -2 to 3 weeks in secondary Named after my old dog Billy-Bob. Dense layers of malt, caramel, chocolate, and a hint of light-roast coffee give way to reveal a slight hop character you'll be surprised to find if you're used to drinking English brown ale. The finish is complex but balanced, and the gravity is not so high as to keep you from having another.
Hazy Eights Double NE IPA	Clone Beer	11 Gallons	1.077	1.017	8.37	42.35	4.27 °L	2.7K	1
Author: Bitwise Brewing Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.071 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: 3/20/2020 5:22 PM Notes:
Oatmeal Stout	Oatmeal Stout	6 Gallons	1.072	1.017	7.31	55.21	38.58 °L	2.7K	0
Author: brew maniac Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: cane sugar Priming Amount: 3/4 cup or more Creation Date: 7/21/2013 2:56 AM Notes: I will bottle about one gallon of this from the primary the rest will go to secondary in carboy. Primary fermentation is for 10 days. Brown sugar syrup is added on day three of primary fermentation. Secondary fermentation is for 2 weeks. Honey syrup is added on day one of secondary fermentation. Cold crash carboy for 5 days. Rack to keg.
El Guason Mexican Lager	International Pale Lager	16 Gallons	1.05	1.011	5.09	21.31	3.04 °L	2.7K	1
Author: MuttBrew Boil Size: 19 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 80 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 51 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/23/2015 10:55 PM Notes: Mash PH around 5.2, as well as sparge. Make a huge starter. Ferment out to FG, raise to 60* for 2 day D rest, then Lager for 3-5 weeks.
Dunkel Graff	Dunkelweizen	3 Gallons	1.093	1.023	9.17	24.87	21.83 °L	2.7K	4
Author: Boil Size: 5.25 Gallons Boil Time: 60 Boil Gravity: N/A 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: 4.57 Oz Creation Date: 5/16/2013 1:29 PM Notes:
Ska Mexican Logger Clone	International Pale Lager	5.5 Gallons	1.047	1.01	4.87	16.85	4.31 °L	2.7K	3
Author: Mr_Toons Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/17/2019 1:36 AM Notes: Ferment at 68F day one to kick off fermentation and drive off sulfur. Crash down to 50F for remainder of fermentation 68F diacetyl rest for two days Lager at 40 for 2-3 weeks
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