Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Woodsey Brown	American Brown Ale	12 Gallons	1.066	1.018	6.23	83.81	19.34 °L	2.2K	1
Author: NewfDrool Boil Size: 13.9 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 80 Mash Thickness: 1.45 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: Forced Priming Amount: N/A Creation Date: 7/23/2014 5:59 PM Notes: Carb to 2.3 volumes
Hoppy Belgian Dubbel	Belgian Dubbel	5.25 Gallons	1.068	1.016	6.81	38.41	14.33 °L	2.2K	0
Author: thechad Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: 1.5 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: 4/15/2015 11:34 PM Notes:
Saint Nicholas Russian Imperial Stout (Batch #1)	Imperial Stout	6.5 Gallons	1.098	1.028	10.2	57.29	44.05 °L	2.2K	1
Author: WildHighlander Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.085 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/6/2015 9:02 PM Notes: Crystal 40 (5.5%) - Malt aroma, full flavor Crystal 120 (2.7%) - Slight Caramel, Raisin, prune Chocolate (2.7%) - Slight roast/chocolate CarafaIII (2.7%) - Aroma, color, body & mild flav. CaraWheat (6.8%) - Head retention Flaked Barley (8.2%) - Head Retention, body Roasted Barley (2.7%) - dry, bitterness, stout character Brown Malt (2.7%) - roasted, bitterness, stout character Aromatic Malt (2.7%) - Malty emphasis Starter: 575 billion cells Three Stage Yeast Starter 1st Stage - 1L of Wort/1PKG Yeast 11-03-15 2nd Stage - 1.5L of Wort 11-04-15 3rd Stage - 1.5L of Wort 11-05-15 Partial Mash Heat 10.125 quarts of water for 6.75 pound of grain to about 162 °F (12 °F above the intended rest temperature of 150 °F). Put the crushed grain in a muslin bag and immerse it in the hot water in the brewpot. Monitor the temperature to keep it within a couple degrees of the target of 150 °F. If it is off, adjust up or down by adding small amounts of boiling water or cold water. You can also heat your brewpot. To do so, add heat for 15–45 seconds then stir the mash and check its temperature in two or three places. Let the partial mash rest for 45–60 minutes, then lift the grain bag out and rinse with hot (170 °F/77 °C) water. Use approximately as much water for rinsing the grains as you did for mashing them. Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding (St. Celeia) and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding (St. Celeia) and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout. Dec 10, 2015 Split batch into two kegs (2.75 Gal each) 1) Added 1.5 oz Cranberry extract / 1.25 oz Chocolate extract 2) Added 2 oz Cherry extract / 1 oz Vanilla extract Will add 1 cup of cold brewed coffee to each for bitterness and balance. Perfect for Christmas! https://www.facebook.com/groups/OklahomaCraftBeerLovers/permalink/932385630188360/?notif_t=group_post_mention Fr. Bryan Ketterer review on Facebook: 1/1/2016 Home brew review for Kenneth Henderson's RIS. This is the cherry cafe vanilla version from his split batch. Second part to follow later. The nose is a delightful cross between a gussied up Starbucks mocha and a chocolate covered cherry in cream candy. Coffee, chocolate, sweetness, cherry. The taste follows the nose almost exactly. Coffee, chocolate, and caramel right up front and mid palate, transitioning to a light cherry finish. Maraschino cherries I believe?? The vanilla keeps me thinking of the filling in those chocolate covered cherry candies. Mouthfeel is silky smooth with very fine carbonation bubbles. If you told me this were brewed with lactose, I could believe it, though I don't think it was. Overall, very impressed. Incredibly easy drinking imperial stout with a great balance of coffee, caramel and chocolate sweetness, and cherry. Each sip yields a slightly different flavor experience. I love the label and keep up the great work! Kenneth Henderson stout part 2: Cranberry Cafe Mocha. Cranberry dominates the nose along with some chocolate and just a hint of coffee. On the tongue, cranberry takes the lead role right up front, and lingers to the very end. Some chocolate on the middle as it warms and maybe just a trace of coffee. Very nice mouthfeel once again. Incredibly smooth and soft, pretty light on the tongue for such a big and fairly thick stout. In short, I think the cranberries take over the flavor profile too much. Chocolate is great and coffee a little weak, though it may just be outshone by the berries. Back off the cranberry by about half and the brew will be excellent. Still a delicious beer, especially if you love cranberries.
Globetrotter (Chinook Hopped Bohemian Pils)	Czech Premium Pale Lager	19 Litres	1.055	1.014	5.57	41.37	3.99 °L	2.2K	0
Author: BEERngineer Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/4/2016 1:30 AM Notes:
Lemongrass Wit	Witbier	5.5 Gallons	1.05	1.016	4.55	20.05	4.01 °L	2.2K	3
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 80 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: 5/15/2016 4:34 PM Notes:
Saison	Saison	23 Litres	1.054	1.005	6.54	26.35	4.3 °L	2.2K	0
Author: Tonybrew Boil Size: 30 Litres Boil Time: 75 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: N/A Priming Amount: N/A Creation Date: 4/10/2013 10:25 PM Notes:
German Chocolate Cake Stout	American Stout	5 Gallons	1.053	1.013	5.22	18.58	50 °L	2.2K	1
Author: Stevek23 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.041 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: 9/8/2018 11:39 AM Notes:
Okkie Dokey - DEBS #1 IPA	American IPA	11 Gallons	1.06	1.017	5.69	144.81	6.88 °L	2.2K	0
Author: Mark Boil Size: 11.5 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 0.9 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: 7/10/2014 2:32 AM Notes: SPARGE WATER 167 DEGREES
New England IPA - NEIPA	American IPA	18 Litres	1.073	1.021	6.91	98.7	5.51 °L	2.2K	0
Author: RockHopper Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 65 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: sugar Priming Amount: 5 Creation Date: 6/23/2017 3:55 PM Notes: First 3 days fermentation at 17 degree, then increase to 21 deg. Dry hop added on 3. day during primary fermentation.
Pilsner/maris Otter Pale Ale/russian River	American Pale Ale	12 Gallons	1.059	1.011	6.2	40.57	5.68 °L	2.2K	0
Author: hammertimer Boil Size: 14.5 Gallons Boil Time: 90 Boil Gravity: 1.048 Efficiency: 78 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: 10/1/2016 4:54 PM Notes:
Firefly IPA	American IPA	5.5 Gallons	1.053	1.009	5.82	94.33	5.22 °L	2.2K	1
Author: johnsonsf8878 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 63 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: 5/10/2015 7:37 PM Notes:
*Flanders Red	Flanders Red Ale	5.5 Gallons	1.061	1.012	6.35	14.31	13.65 °L	2.2K	0
Author: CrazyIvan Boil Size: 7.25 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 65 Mash Thickness: 1.33 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: 8/27/2015 5:44 PM Notes: 1 oz. french medium roast cubes. Use 1 vial of WLP001 once the fermentation is past peak, maybe day three or so, pitch roeselare.
Prince Of Tonga	American Brown Ale	53 Litres	1.053	1.014	5.25	24.51	19.6 °L	2.2K	0
Author: Shølbryggeriet Boil Size: 59 Litres Boil Time: 90 Boil Gravity: 1.048 Efficiency: 65 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: Mangrove Jacks Carbonation Drops Priming Amount: 1 per 0,5l bottle Creation Date: 9/13/2015 12:13 PM Notes: 2 vials of yeast in 3 ltr starter for 48 hours, Cold crushed for 17 hours, slowly heated in room temperature for 5 hours, then decanted to ~1 ltr and pitched to fermentor.
Ciara's Pumpkin Dog Ale	Holiday/Winter Special Spiced Beer	20 Litres	1.093	1.021	9.44	73.79	8.48 °L	2.2K	1
Author: guard66s Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.075 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/18/2015 3:30 PM Notes:
Hop Standard East Coast IPA	American IPA	5.5 Gallons	1.056	1.014	5.5	86.83	7.26 °L	2.2K	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 61 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/20/2015 4:39 PM Notes:
St. Pauli Girl Clone	International Pale Lager	5.5 Gallons	1.054	1.01	5.76	24.89	4.22 °L	2.2K	0
Author: Fügetsu Brew Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 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: 6/1/2021 2:15 AM Notes:
Big Black Bling Papa Sitting On A Porch With His Pipe (maple Pacanes)	Brown Porter	5.5 Gallons	1.055	1.012	5.63	40.3	50 °L	2.2K	0
Author: mr_fil Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 1.4 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: 3/2/2015 4:46 PM Notes:
BRETA-I	Lambic	8 Litres	1.045	1.004	5.29	26.46	3.52 °L	2.2K	0
Author: andete Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/6/2014 8:06 AM Notes:
Polaris	American IPA	20 Litres	1.059	1.011	6.34	55.83	9.93 °L	2.2K	0
Author: Manhole Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: Force Carb Priming Amount: 1 Bar Creation Date: 6/17/2014 8:04 PM Notes: 4-5 dager primær gjæring / 4-5 Primary Fermentation 1 uke kjølig med tørrhumling / 1 week dry hopping -Brewed this beer 5-6 times, with small variations, found this to be my favorite thus far. Turns out good every time. Force carb or use 80-100g sugar for priming.
RED-TPA	Irish Red Ale	5.5 Gallons	1.06	1.016	5.74	31.83	11.32 °L	2.2K	1
Author: Da-Beers Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.094 Efficiency: 40 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: 11/18/2013 5:19 PM Notes: Bring 2.5 gallons of water to 155° F, add crushed grain in a grain bag and hold for 30 minutes at 150° F. Sparge grain bag with one gallon of 170° F water, add to brew pot. Bring brew tea to a boil, add the dry malt and bittering hops. - Boil for 60 minutes add hops, Irish Moss and yeast nutrient accordingly. - Splash 2.5 gallons cold water into fermentation bucket. - Cool wort to approx 90° F, then add to fermentation bucket. Add yeast when wort has cooled to below 75° F. Ferment at as low as 68° to 75° F, for 2 weeks. - Prime with 3/4 cup corn sugar and 2 cups water boiled for 10 minutes, add to wort, stir gently and bottle. Carbonate at 70° to 72° F for 3 to 4 weeks.
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