Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Oktoberfest-Stock	Oktoberfest/Märzen	6 Gallons	1.057	1.014	5.58	21.53	8.97 °L	2.5K	1
Author: Ozarks Mountain Brewery Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/26/2014 7:27 PM Notes:
American. Sour Ipa	American IPA	5.5 Gallons	1.054	1.008	6.04	43.6	5.88 °L	2.5K	1
Author: TomV. Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.099 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: 12/11/2016 8:22 PM Notes:
ROCHEFORT - Rochefort Trappistes 8	Belgian Dark Strong Ale	45 Litres	1.079	1.009	9.2	22.82	23.8 °L	2.5K	2
Author: Mr Norman Boil Size: 49.5 Litres Boil Time: 90 Boil Gravity: 1.072 Efficiency: 80 Mash Thickness: 4.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/12/2016 2:27 PM Notes: 90 minute boil. Add soft sugar at beginning of boil. Add syrup at flameout. Chill to 65F (18C). Oxygen for 90 seconds. Ramp primary for 7 days up to 72F (22C). At near-terminal gravity (1.010), rack off primary yeast and drop temp to 60F (16C) for the next 5 days then crash at 50F (10C) until bright. Bottle prime with Simplicity at 32g/gallon. Cellar for 6 months. Rochefort beers spend six to seven days in primary from 68 (20C) to 73 deg F (23C), three days in secondary at 46 deg F (8C), and 10 days bottle conditioning at 73 deg F (23C), according to BLAM. http://hbd.org/discus/messages/48727/49605.html?1279817823 Braumeister 50L Finished volume (L) 45 Grain (kg) 12 Mash Water (L) 42 Mash thickness 3.5 Loss to grain (L/kg) 0.69 Loss to boil (L/hr) 2.9 Boil time (h) 1.5 Top-up Water (L) 6.5 Loss to grain total 8.28 Post Mash Volume 33.72 Loss to boil total 4.35 Sparge water (L) 9.13
Triple IPA	Imperial IPA	5.5 Gallons	1.096	1.016	10.54	230.42	7.29 °L	2.5K	0
Author: BlueLine Boil Size: 6.75 Gallons Boil Time: 75 Boil Gravity: 1.078 Efficiency: 70 Mash Thickness: 1.5 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: 11/25/2020 11:02 PM Notes:
Knuckles DRIPA (Double Rice IPA)	Imperial IPA	5.5 Gallons	1.109	1.024	11.12	120.43	8.89 °L	2.5K	1
Author: JeffNuck Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.08 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/30/2019 2:22 AM Notes: If you have the right equipment with temp control, you may consider a step mash for optimal conversion. I will do a no-batch using only my 1st runnings of sweet wort, but but if you mash tun isn't large enough consider a 'double brew' where you split the grain in half and water. Drain your 1st running into boil kettle, then drain your second runnings into a bucket, clean out your grains from the mash tun, add the second half of your grains to the mash with with the second runnings from your first batch as the mash water. Be sure to properly reheat the wort/strike water before add the grain. When second mash is complete combine those 1st running into boil kettle with your other wort to being boil. Once primary fermentation is complete (~3-6 days), rack into secondary fermentor, then add the Blueberry Puree to the secondary to ensure it mixes well. Leave it in the secondary for at least 2 weeks before bottling or racking to a keg. Consider bottle or keg condition for up to 3 months for best results.
Brut IPA	American IPA	11 Gallons	1.061	1.013	6.22	12.48	3.33 °L	2.5K	0
Author: Jon B Boil Size: 12.3 Gallons Boil Time: 90 Boil Gravity: 1.054 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/7/2018 11:55 PM Notes:
New England IPA	American IPA	5.2 Gallons	1.067	1.017	6.58	45.24	6.18 °L	2.5K	1
Author: JonnyBRich Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 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: 5/3/2017 1:01 AM Notes:
Grover Woofer - 3G	American Pale Ale	3.45 Gallons	1.057	1.014	5.61	81.98	5.87 °L	2.5K	1
Author: Olbern Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 85 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: 11/30/2015 3:08 PM Notes:
Cream Of Three Crops (Cream Ale)	Cream Ale	5.5 Gallons	1.047	1.009	5.05	16.61	3 °L	2.5K	1
Author: andy24 Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2015 10:02 PM Notes:
Bakke Brygg Double IPA 25 L	Imperial IPA	25 Litres	1.073	1.012	7.98	122.38	6.93 °L	2.5K	2
Author: Bakke Brygg Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.056 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 6,5 g sukker/L Creation Date: 11/14/2014 12:34 PM 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 15,3 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 65 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Sukker tilsettes de siste 15 min. av kok. Kjøl ned til 17 grader før pitching av gjær. Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager. Gjæralternativer: WLP007, WLP008, WLP051, WLP090, Safale US-05, Danstar Nottingham
Chocolate Cherry Oatmeal Stout	Oatmeal Stout	5.5 Gallons	1.05	1.014	4.68	29.3	35.43 °L	2.5K	2
Author: CoMa Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: Priming Sugar Priming Amount: 5 oz Creation Date: 8/16/2014 8:37 PM Notes: Secondary fermentation on cherry adds about .6% ABV.
Fizzy Yellow Beer	Blonde Ale	10.5 Gallons	1.041	1.009	4.28	19.84	4.51 °L	2.5K	1
Author: Yooper Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: 1.5 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: 7/20/2014 2:04 PM Notes: A flavorful version of the American light beer. Still crisp and easy drinking, but with an excellent malt flavor that will please both craft beer drinkers and macro lager drinkers alike.
Svartskurden	Dark Mild	22 Litres	1.037	1.008	3.75	20.38	14.7 °L	2.5K	0
Author: Saunders Brewery Boil Size: 8 Litres Boil Time: 70 Boil Gravity: 1.102 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/29/2015 12:49 PM Notes:
N'Ice Chouffe Clone?	Belgian Dark Strong Ale	6 Gallons	1.087	1.014	9.56	0	26.08 °L	2.5K	0
Author: The Backyard Abbey Boil Size: 8.25 Gallons Boil Time: 90 Boil Gravity: 1.055 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/18/2018 5:17 AM Notes:
Awesome APA Recipe	American Pale Ale	24 Litres	1.056	1.016	5.28	30.41	10 °L	2.5K	0
Author: munja Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: grožđani šećer Priming Amount: 140 g Creation Date: 4/9/2014 12:53 PM Notes:
Single Fin Clone	American Light Lager	23 Litres	1.046	1.011	4.51	0	5.33 °L	2.5K	1
Author: Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 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: 5/25/2019 9:51 AM Notes:
Exit 11 Extract Clone	Specialty Beer	5.5 Gallons	1.061	1.016	6.16	66.85	4.33 °L	2.5K	2
Author: bilhelm96 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Sucrose Priming Amount: 4.5 oz Creation Date: 1/24/2012 2:00 AM Notes: Clone of Flying Fish Exit 11 Hoppy American Wheat which was made once in 2009. From Flying Fish's website: "Exit 11 is an American-style wheat beer brewed with English ale yeast and three Pacific Northwest hops, Columbus, Palisade and Amarillo. It is brewed with 50% Belgian pale malt and 50% white wheat, and is an ideal summer thirst quencher, with its bouquet of tangerines and apricots. Exit 11 is available only during this one-time release, and only until it sells out across New Jersey, Pennsylvania and Delaware." Late additions at 15 minutes. 1-2 weeks primary 2 weeks secondary Dry hop for 7 days during secondary.
Licked In Heinie	Lichtenhainer	2.5 Gallons	1.036	1.008	3.65	9.49	3.82 °L	2.5K	0
Author: FatsSchindee Boil Size: 3.2 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 9/28/2017 2:10 AM Notes: The second German Smoked malt (10 oz) is actually Oak-smoked Wheat Malt. This brings the total wheat malt to 50% of the grist, and the total smoked malt to 50%, also (33.3% rauch malt and 16.7% smoked wheat malt). Bring to 10 min boil after mashing, adding whirlfloc at 10 min. Then cool to 95-100°F, pre-acidify to 4.5 pH using Lactic acid, and then Kettle sour with one Goodbelly shot for 24 hours - pH dropped to 3.2. Then bring to a boil to kill off lacto, and add 60 min hops (any noble will work). Chill, then pitch yeast (Kolsch strain or German Ale would work well). Carbonate high. Won third place in 2018 Cactus Challenge, Historical, Alternative, Speciality Beer category.
Rhubarb Berliner Weisse	Berliner Weisse	6 Gallons	1.043	1.01	4.36	4.91	3.12 °L	2.5K	1
Author: resettling Boil Size: 6.5 Gallons Boil Time: 10 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/13/2018 3:45 AM Notes: 10:00 PM Thursday: 1) lacto starter with 4 tsp yogurt in 1 qt 1.040 wort (http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources) 2) prep 9g brewing water: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=YNXP49K Noon Friday: Adjust mash water pH to ~4.5 with 20 mL lactic acid. Mash in 4 gallons, 1.6 qt/lb. 148 for 1 hour. Add ~3 gallons at 190 to bring to 158 for 10 minutes. Collect 4.25 gallons run-off and top off to 5 gallons. Pasteurize wort (10 min at 170) and cool to 110. Pitch lactobacillus and kettle sour with target pH 3.3 (~20 hours?) Boil for 10 minutes. Cool and pitch wyeast kölsch with starter (approx. 130B cells). Once finished, dry hop 2.5 gallons and add rhubarb to 2 gallons (chop 2 lbs, cook down and simmer for 10 minutes).
Mr. Freeze Pale Ale	American Pale Ale	23 Litres	1.052	1.014	5.06	51.26	6.05 °L	2.5K	7
Author: Vallka Boil Size: 29.9 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 85 Mash Thickness: 2.7 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: 8/1/2018 3:30 AM Notes: I put this together myself, first one I think. This is the hops from Bredenhof farms samples
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