Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Saison - Anchorage Brewing Love Buzz Saison	Saison	5.5 Gallons	15.647	4.232	6.21	46.72	8.2 °L	2.5K	0
Author: Bgaspard1777 Boil Size: 7.4 Gallons Boil Time: 90 Boil Gravity: 11.8 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 78 ° F Priming Method: Table sugar Priming Amount: 6.5oz Creation Date: 12/19/2013 11:32 PM Notes: - Ferment with Wyeast 3544 Belgian Ardennes @ 78 F - Transfer to French Oak Pinot Noir barrels after primary Fermentation - Add Brett Brux and let ferment again for 6 to 8 months warm. - Dryhop in barrel for 20 days (at the end of 6 to 8 months aging) with Citra – 85 grams per 5 gallons on beer. - Blend barrels and bottle condition with wine yeast. 1 month in the bottle warm conditioning. 30 Minute mash allows some leftover complex starches for the brett to consume. Anticipated FG after Brett is 1.003 Serve in tulip, carb high
Divorce Costs " "Summit" Ing" ", Need To Go To The Moon With Apollo IPA	American IPA	10.5 Gallons	1.052	1.015	4.95	182.68	5.2 °L	2.5K	0
Author: Mark Boil Size: 11.5 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: 5/12/2012 2:26 AM Notes: Strike 174F 2 Teaspoon Irish Moss Sparge 174F
Stone And Wood Clone (Various Ideas)	Australian Sparkling Ale	4.8 Litres	1.047	1.01	4.78	20.99	5.15 °L	2.5K	0
Author: Grubb Boil Size: 7.1 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19.4 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/29/2018 1:55 AM Notes:
Fantasy Factory Clone	American IPA	20 Gallons	1.07	1.02	6.53	74.9	7.49 °L	2.5K	1
Author: HoppyIPAGuy Boil Size: 22 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 75 Mash Thickness: 1.192 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/8/2017 5:02 PM Notes: Bumped up the Hop schedule to get more IBU's to make it a slightly hoppier Fantasy Factory clone.
Vanilla Milk Stout	Sweet Stout	5.25 Gallons	1.082	1.029	6.94	41.11	50 °L	2.5K	2
Author: Berkenoski Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 62 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/12/2016 4:34 PM Notes:
Imperial Kvass	Specialty Beer	2.5 Gallons	1.047	1.01	4.91	15.05	11.17 °L	2.5K	0
Author: YuriyT Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/12/2015 4:56 PM Notes: Inspiration: https://www.homebrewersassociation.org/homebrew-recipe/the-tsars-kvass/ Brew 9/24 Keg 10/4
Bakke Brygg Pale Ale Ekstrakt 10 L	American Pale Ale	10 Litres	1.053	1.012	5.31	37.34	5.01 °L	2.5K	0
Author: Bakke Brygg Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 6 g sukker/l Creation Date: 12/17/2014 2:50 PM Notes: Sett boksen(e) med maltekstrakt i varmt vann, slik at ekstrakten blir enklest mulig å få ut av boksen. Fyll opp kjelen med alt vannet og varm opp til ca 80 grader. Hell i maltekstrakten mens du rører godt. Pass på at all ekstrakten løses i vannet og at ingenting legger seg i bunnen av kjelen og svir seg. Kok opp, og kok i en time, tilsett humletilsetninger underveis. Kjøl ned vørter til 17 grader før pitching av gjær. Gjæres ved 18 grader under stormgjæring, økes til 20 grader etter stormgjæring. Rist godt på gjæringsbøtten i 5-10 minutter etter at vørteren er kjølt ned og overført fra kjelen, for å få mest mulig oksygen inn i ølet før gjæring.
Hwt Cider 2	Common Cider	5 Gallons	1.067	1.003	8.4	0	5.78 °L	2.5K	4
Author: Boil Size: 5 Gallons Boil Time: N/A Boil Gravity: 1.067 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: 3/12/2013 1:13 AM Notes:
German Brown Ale	American Brown Ale	5 Gallons	1.052	1.01	5.54	32.55	28.8 °L	2.5K	1
Author: MHerb 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: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/29/2015 6:11 PM Notes: Used one pack of US-05 and some washed Wyeast 3068 from a Wheat Beer to make a starter. Should have higher attenuation and slight german notes.
Ipa LME	American IPA	21 Litres	1.057	1.011	6.03	49.68	18.06 °L	2.5K	0
Author: Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.092 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: 3/6/2018 6:49 PM Notes:
Kölsch V3.0	Kölsch	6 Gallons	1.045	1.01	4.57	24.44	4.03 °L	2.5K	8
Author: bhive01 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/15/2023 12:25 PM Notes: 2024-02-09 Bought a sack of Avangard Pils so subbing Weyermann Barke for that. Also picked up WLP029 for the first time in a while. And going to add some ascorbic acid in the mash for canning protection later. Also dialing back the magnum addition to 10 from 12 grams for bittering. 28 IBU to 24 IBU. Oct '23 - After the Mustange I went back to OYL-044 and we oxygenated (1 min on setting 1 Blichmann oxygen regulator). It hasn't cleared as of typing, but it finished drier than before which makes the bitterness stand out a bit more. I think it tastes like a "weak" german Pils with some kolsch-like esters rather than a kolsch. Went shopping for kolsch to compare and could only find Reissdorf. Reissdorf has a lingering bitterness but comes across initially as sweet and fruity. I prefer the Gaffel that I've been able to find, it's a little more hoppy, but still has the strong white wine/grape notes that I enjoy in a kolsch. Previous batches: 3.5 kg Pils (Barke, used to use BoPils) 250 g Vienna 125 g Wheat 100 g Melanoidin 60 min 28 Tettnang 14 Perle 10 min 14 each Tett & Perle Sep 2023 Last batch was really good with the Mustange. It took about a month, maybe 6 weeks for it to clear and then for the banana notes to subdue. Switching back to OYL-044 for batch 3 of v3 and keeping everything else the same. Last batch was good, but the melanoiden was too much. Haze was definitely more in control than before and it wasn't nearly bitter enough. I wonder if the bitterness is dropping over time because the hops I've been using were from 2018. Kept frozen and vacuum sealed, but still "older". I've also been using a chloride heavy water chemistry and I'm going to shift more towards balanced. Gaffel has some sweetness, but finishes dry on the tongue. New Tett 21 4.5% Contessa 8% 1oz - pear and tea-like notes could be good late addition in future batch Switching from OYL-044/WLP-029 to Mustange from BB for a go. "Lagerlike" suggests it might be cleaner than my usual, which is not ideal so will ferment on higher end. I've made the original recipe about 13 times and it's been good to me. The last batch had a DMS issue due to a process problem, but I bought some Gaffel and Reissdorf and realized I was off more than I realized in terms of recipe. Going to cut the wheat and vienna a bit, add some melanoiden to fake decoction a bit. Using WLP029/OYL-044, perle and tettnang for now. Keeping the ABV on the lower end, hoping for more clarity. Subbing out Barke for BoPils and watching my process more (collecting drips from the hood back in the kettle was the issue). --- Notes carried over from 2.1 Going back to the original recipe more. The Lida Kviek was nice, but it wasn't the same. I've drifted away on the Yeast and the hops a bit. Updating with more recent ingredients I have on hand. Using OYL-044 more nowadays due to lesser WLP availability nearby Seems like the same yeast so far.
Marshall Bishop’s Treehouse Julius Clone Recipe	Specialty IPA: New England IPA	5.5 Gallons	1.058	1.01	6.29	78.17	5.69 °L	2.5K	0
Author: TigerDave Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 12 Creation Date: 8/23/2023 6:36 PM Notes: Full details and steps at: https://hazyandhoppy.com/marshall-bishops-treehouse-julius-clone-recipe/ Marshall Bishop of trinitybrewers.com is known in the homebrewing world for his painstaking journey trying to recreate Treehouse Brewing’s famous Julius IPA. Marshall spent a year exploring different yeast combinations, grains, and hop combos in an effort to get as close to the real thing as possible. Day 1 – S-04/T-58/WB-06: 92%/5%/3% – pitch all day 1 at regular pitching temp 72º Day 2 – Reduce temperature to 64º Day 8 – Raise temp to 70º and dry hop Day 10 – Cold crash for 2 days and keg or bottle ------------------------------------------------------------------------ Starting with RO as Source Water. Increased epsom salt until the magnesium target is reached, then increased calcium chloride until the chloride target is reached, followed by increasing gypsum until the sulfate target is reached.
Vonda Vonda Dipa 2023	American IPA	5.8 Gallons	1.05	1.006	5.71	42.49	9.07 °L	2.5K	2
Author: Davemci Boil Size: 8 Gallons Boil Time: 70 Boil Gravity: 1.036 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/25/2014 11:31 PM Notes:
Comoros Coffee Stout	American Stout	5 Gallons	1.061	1.017	5.72	12.58	31.83 °L	2.5K	4
Author: Tres Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn sugar Priming Amount: 5oz Creation Date: 9/10/2012 1:24 AM Notes: First stage fermentation for 4 days. Racked to the carboy for 10 days. Bottle conditioned for 14 days. Next time I will try and add lactose for a creamier mouth feel. and hey if you look at it and try it gimmee a shout about how it went!
The Muppet Christmas Ale	Winter Seasonal Beer	12 Litres	1.085	1.023	8.18	17.27	14.97 °L	2.5K	1
Author: c3lls Boil Size: 19.5 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 17.5 ° C Priming Method: Keg Priming Amount: N/A Creation Date: 6/21/2017 11:21 AM Notes:
Foreign Extra Stout	American Stout	3.25 Gallons	1.062	1.017	5.88	39.27	39.95 °L	2.5K	0
Author: caezar07 Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn Sugar (dextrose) Priming Amount: 2 oz Creation Date: 8/17/2012 1:18 PM Notes: Kegged with 2oz corn sugar.
Biting Wit	Witbier	1 Gallons	1.058	1.015	5.75	12.37	5.4 °L	2.5K	0
Author: Breezehome Boil Size: 1.75 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn sugar Priming Amount: 1 ounce Creation Date: 2/23/2012 9:03 PM Notes: Use 1/3 of Wyeast smack pack Hops adjusted from Beer Craft to get IBUs into range for the style
Buddha's Tear-Special NEIPA (Braumeister 20L)	American IPA	21 Litres	1.066	1.017	6.45	63.97	6.76 °L	2.5K	1
Author: diavolohop Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: 345.5 g Creation Date: 6/4/2019 2:47 PM Notes: Esta receta está elaborada para mi Speidel Braumeister 20L. Método BIAB para Braumeister 20l, eficiencia 72% Agua total: 30l. -Despues de terminado la primera fermentación hice una adición de 5grs de Enzima de Glucoamilaza,(Glucoamylaze OPTIZYME) la cual sirve para fermentar los azucares complejos de darle un corte seco al poco amargor que esta cerveza tenga, logrando asi un sabor redondeado entre frutal, con escaso amargor ligero. -hoy 23/06 (tres semanas de cocinada) hice la primera degustación y puedo contarles que estoy súper satisfecho con el resultado final... la recomiendo 100% - los parámetros finales de la receta son los siguientes: - ibu :37 - Og : 1060 - Fg : 1010 - Abv :7% - los muestro acá dado que la receta muestra parámetros por cálculos que no se pueden Modificar y en este caso, difieren de la realidad. -Salud
Oktoberfest	Oktoberfest/Märzen	2.5 Gallons	1.053	1.015	4.9	28.54	27.47 °L	2.5K	4
Author: Boil Size: 4 Gallons Boil Time: 90 Boil Gravity: 1.033 Efficiency: 75 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: 7/23/2019 6:55 PM Notes:
DELTA IPA	Specialty IPA: Belgian IPA	26.5 Litres	1.049	1.003	6.03	50.75	7.24 °L	2.5K	1
Author: Mazsi Boil Size: 32.5 Litres Boil Time: 75 Boil Gravity: 1.042 Efficiency: 65 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 28 ° C Priming Method: sucrose Priming Amount: 142.9 g Creation Date: 7/8/2020 11:45 AM Notes: 21 fokon beoltani, 1 nap múlva 28-ra emelni és ott erjeszteni, majd hidegezni 11-ik napon. 14-ik napon cold-crash 2 napra. Majd palackozás.
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