Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Session Pale Ale	American Pale Ale	5.5 Gallons	1.045	1.011	4.48	30.56	8.98 °L	8.3K	4
Author: Gruneisen Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/29/2015 3:45 AM Notes:
Gouden Carolus Classic	Belgian Dark Strong Ale	20 Litres	1.074	1.014	8.41	19.78	22.71 °L	8.3K	0
Author: Remos112 Boil Size: 24 Litres Boil Time: 90 Boil Gravity: 1.062 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/30/2017 8:10 PM Notes: Instead of French Saison Use cultivated Hopsinjoor yeast Instead of of D-180 Candi Syrup use D-240
Extract Citra Pale Ale	American Pale Ale	5 Gallons	1.053	1.013	5.36	35.8	7.72 °L	8.3K	7
Author: ajigel Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/5/2016 9:12 PM Notes:
Belgian Witbier (OG 1.058) - 1 Gallon	Witbier	1 Gallons	1.058	1.016	5.52	12.64	3.69 °L	8.3K	11
Author: khamel Boil Size: 1.4 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/30/2015 4:45 AM Notes:
Deschutes Obsidian Stout Clone	American Stout	5.25 Gallons	1.068	1.017	6.66	71.69	47.02 °L	8.3K	3
Author: MrZuckerkorn Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 72 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/4/2016 4:11 PM Notes:
Belgian Red	Irish Red Ale	4 Gallons	1.054	1.011	5.64	27.45	15.66 °L	8.3K	2
Author: bluenotebrewery Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 85 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: corn sugar Priming Amount: 3/4 cup Creation Date: 5/29/2012 4:11 PM Notes:
One Wish Irish Stout	American Stout	5 Gallons	1.074	1.021	7.4	77.57	40 °L	8.3K	11
Author: Jimbo64 Boil Size: 6 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: 4/29/2012 2:19 PM Notes: My favorite stout recipe. Flaked barley gives a smooth mouth feel like an oatmeal stout, which could be substituted for teh flaked barley. Hoppy, freakin delicious! Label and more description at my brew blog http://jimsbrews.blogspot.com/ Cheers, Jim
Clone Yakima	American IPA	20 Litres	1.07	1.014	7.37	61.73	10.94 °L	8.3K	1
Author: jean-marc Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18.5 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/11/2017 2:19 PM Notes:
West Coast IPA	American IPA	5.5 Gallons	1.065	1.012	6.95	79.38	6.07 °L	8.3K	0
Author: Trekker23 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 75 Mash Thickness: 1.4 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: 6/8/2017 5:06 AM Notes:
Passionfruit-Mango Wheat	Fruit Beer	5.5 Gallons	1.045	1.011	4.48	25.8	3.54 °L	8.3K	8
Author: hamje 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: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/28/2013 10:04 PM Notes: Ferment at 68 for 2 weeks. Remove from yeast, rack to secondary. Cool to 50. Add fruit, and age for 2 more weeks. Shake occasionally.
Red X IPA -V1	American IPA	11 Gallons	1.076	1.018	7.59	92.71	15.95 °L	8.3K	1
Author: mascervesa Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 80 Mash Thickness: 1.52 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/6/2016 10:54 PM Notes:
Raspberry Sour	Berliner Weisse	5.5 Gallons	1.058	1.011	6.13	13.6	5.38 °L	8.3K	1
Author: hines57 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 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: 4/5/2016 1:29 PM Notes: Mash grains in 3.25 Gallons x 90 min at 154F. At end of Mash add 13 oz crushed Acid malt and stir and sparge off 6.5 gallons to ultra sanitary metal pot fermenter. Purge are space with Co2. Cool to 90 to 95F and pitch 8oz Goodbelly Mango probiotic drink. Flush again with Co2. Lacto ferment with heat belt at 90 to 95F for 48 to 120 hrs to sour. Boil as usual to 5.5 gallons. Note Add 2.5gm Yeast Neut and 1 lb DME to boil for head retention. Cool to 68 to 70F and oxygenate well and pitch SA-5 to sacc ferment. Transfer to secondary over 4lb Frozen and thawed Raspberries. Bottle as usual. May want to add champagne yeast at bottling as it is Acid Resistant.
Juicy Bits Clone	American IPA	13.5 Gallons	1.068	1.017	6.68	45.25	4.46 °L	8.2K	1
Author: jefmsmit Boil Size: 14.5 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/11/2017 4:32 PM Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged. Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule. Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.
Tonybaga Red (Cigar City Tocobaga Red Clone)	American IPA	11 Gallons	1.075	1.021	7.11	78.37	18.21 °L	8.2K	6
Author: TampaTony Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 63 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: Force Carbonation Priming Amount: 12 PSI Creation Date: 6/29/2013 10:30 PM Notes: Very similar to Cigar City Tocobaga Red Ale with a little more hop flavor and character due to the hop stand. Took 2nd place in the specialty category at the 2013 Best Florida Beer Championships.
Brewing Classic Styles - American Wheat (Yeast Substitute)	American Wheat or Rye Beer	5 Gallons	1.04	1.01	3.94	21.68	4.25 °L	8.2K	5
Author: Zaxtreme Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 52 Mash Thickness: N/A 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: 11/13/2014 4:56 AM Notes:
Chimay White	Belgian Tripel	31 Litres	1.075	1.014	7.98	28.4	6.76 °L	8.2K	1
Author: sversimo Boil Size: 37 Litres Boil Time: 90 Boil Gravity: 1.063 Efficiency: 78 Mash Thickness: 2.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/21/2017 7:03 PM Notes:
Magnum PA - Single Malt, Single Hop	American Pale Ale	19 Litres	1.058	1.013	5.93	60.03	6.34 °L	8.2K	2
Author: Jan Erik Johansen Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/6/2015 9:37 AM Notes:
Raspberry Cream Gose	Gose	5.5 Gallons	1.051	1.017	4.38	9.37	3.86 °L	8.2K	4
Author: Stack Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/22/2019 1:47 AM Notes: • Mill Acidulated Malt separately from other grains. Mash other grains for 60 minutes, then add Acidulated Malt for additional 45 minutes. Add heat to maintain 148°F. - - - • Puree raspberries and bring to room temp before adding to Primary. Add to Primary at high krausen. - - - • Primary days 1-3 @ 68°F • Primary days 4-6 @ 70°F • Crash 3 days @ 34°F
Ordinary American Pale Ale	American Pale Ale	8 Litres	1.038	1.008	3.93	17.1	8.97 °L	8.2K	1
Author: Pulga Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.025 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/15/2016 2:36 PM Notes:
Ommegang Three Philosophers Ale	Belgian Dark Strong Ale	5.5 Gallons	1.087	1.021	8.72	24.81	17.22 °L	8.2K	0
Author: miscon2 Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.064 Efficiency: 60 Mash Thickness: 1.34 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: 7/21/2014 9:00 PM Notes: From Noel Blake's Three Philosophers Ale recipe as presented in "Brew Like a Monk" Special "B", CaraMunich and CaraVienna were steeped at the end of the mash and through lautering. Fermentation 65 - 70deg, 3 Days Secondary: 67deg, 3 weeks Tertiary: 67deg, 2 weeks Bottling: dextrose & a fresh vial of Wyeast 3787 Note no mash guidelines other than 154deg were provided.
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