Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Pilsner Smash	Classic American Pilsner	5.5 Gallons	1.057	1.015	5.47	25.22	3.81 °L	2K	2
Author: NorthWest Small Batch Brewing Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 12.29 psi Creation Date: 2/7/2022 7:38 PM Notes: 7 gal strike No sparge with Clawhammer. 6 gals pre boil with 1.050 gravity 5.5 gals final volume 1.058 OG.
Knock Your Veil Off Ale	American Pale Ale	5.75 Gallons	1.052	1.011	5.29	16.97	2.79 °L	2K	3
Author: Foster82 Boil Size: 6.8 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 75 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: 1/12/2013 1:58 PM Notes: Protein rest is with flaked grains and 1 pound of 2 row. After 30 min rise temp to 153 and add to mash.
Black Claw Hard Seltzer	No Profile Selected	5.75 Gallons	1.047	1	6.23	0	1.01 °L	2K	1
Author: Pork n beer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/14/2020 8:52 PM Notes:
Applebutter Quadruple Bock	Belgian Dark Strong Ale	5.5 Gallons	1.097	1.023	9.72	17.43	18.57 °L	2K	2
Author: daeccellent1 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/11/2014 4:17 PM Notes: Do not boil the Belgian sugar. Add one pound 1 day into the ferment and the other pound on day 2 of the ferment. Add the applebutter at the end of the boil.
TEMPLATE FOR FINAL (TBC)	Pre-Prohibition Lager	100 Litres	1.049	1.009	5.25	35.46	10.67 °L	2K	0
Author: NSB17 Boil Size: 110 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 2.4 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: 10/4/2016 3:05 PM Notes: The following notes are artifacts from MB2. Brewdate: 25/01/17 Measured Gravities: First runnings - 1.095 Last runnings - 1.015 Boil gravity - 1.044 O.G - 1.052 Volume in fermentor - 22 litres Terminal gravity - 1.009 Bottled: 10 litres @3.0 volumes 5 litres @3.0 volumes (after five days conditioning on 1g/L of Juniper) Conditioning: 5 litres on a tincture of Lavender, Chammomile and Dandelion INFECTED
Honey Weiss Clone	American Wheat Beer	3 Gallons	1.057	1.013	5.83	23.66	5.8 °L	2K	1
Author: TheUtoid Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/12/2017 10:28 PM Notes:
Prince Of Tonga	American Brown Ale	53 Litres	1.053	1.014	5.25	24.51	19.6 °L	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.
Pretzel Stout	American Stout	6 Gallons	1.067	1.017	6.53	47.86	46.61 °L	2K	1
Author: Grain2Glass Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 90 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/11/2020 4:25 PM Notes:
Oatmeal Stout	Oatmeal Stout	2 Gallons	1.053	1.013	5.17	29.54	35.25 °L	2K	0
Author: Tollie Mitchell Boil Size: 1.6 Gallons Boil Time: 45 Boil Gravity: 1.066 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: 1/9/2016 8:29 PM Notes: Steep grains at 150-158 in a gallon of water for 30 min. I have not made this recipe yet. Ideas from Beersmith article on Oatmeal Stout. Simpler version: Dark extract (which has 3% black and 13% C60), choc, oats, and 2-row Midwest uses dark extract, 8 oz oats, 4 oz choc, 4 oz RB, 1 oz Fuggle in 5 gallons, but no 2-row.
Eisbock - Barrel Aged	Eisbock	11 Gallons	1.091	1.021	9.18	20.78	19.54 °L	2K	0
Author: hines57 Boil Size: 12.5 Gallons Boil Time: 75 Boil Gravity: 1.08 Efficiency: 75 Mash Thickness: 1.133 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 48 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/23/2016 4:59 PM Notes: Mash low for 90min. Mashout to 155 for 30 min. Pitch with Aerated 2 x normal Yeast quantity that are actively fermenting. Pitch at 48F into well aerated wort and let ferment rise to 52F, hold at 52f until complete. If needed do diacetyl rest at 58 to 60F for 2-3 days. Cool to 42F. Rack off settled yeast. Hold at 42F for two to three weeks, then Cool to 33F for a minimum of eight weeks (12 weeks or longer because of high alcohol). Make 2 batches = 22 gallons and freeze in corny kegs to get 10 gallons of Eisbock. Note IBU will be concentrated in the Eisbock. Place in Rum/Wiskey barrel and age 6 months to 12 months. Estimated ABV = 15 to 17%. Bottle with ? priming sugar and Champagne yeast and or CBC-1 yeast or keg and force carbonate and bottle with the Last Straw.
Herfstbock	Traditional Bock	16 Litres	1.067	1.017	6.56	20.58	16.67 °L	2K	2
Author: johannesdeloper Boil Size: 18 Litres Boil Time: 70 Boil Gravity: 1.059 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/20/2016 1:57 PM Notes:
BRETA-I	Lambic	8 Litres	1.045	1.004	5.29	26.46	3.52 °L	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:
New Twist Betty Ipa Clone	Specialty IPA: Belgian IPA	52 Litres	1.067	1.019	6.38	67.2	8.22 °L	2K	3
Author: Dragonmaster Boil Size: 60 Litres Boil Time: 90 Boil Gravity: 1.058 Efficiency: 80 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/26/2016 4:07 PM Notes: maris otter pale uk 38 munich ligth de 37 carapils de 33 crystal 30l uk 34 min 3 pk gjær
Use It Up IPA/APA	American IPA	21 Litres	1.051	1.009	5.6	48.31	11.73 °L	2K	1
Author: craig-binky Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 64 Mash Thickness: 2.3 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: 2/17/2016 1:16 PM Notes: 19l at 1057, flameout hops added at 75 degrees an muslin bag and left in primary. Diluted to 21L
Mosaic, Galaxy, Citra, Centennial	American IPA	5 Gallons	1.056	1.01	6.04	62.62	5.78 °L	2K	1
Author: Nebula Brewing Boil Size: 3.5 Gallons Boil Time: 75 Boil Gravity: 1.08 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 69 ° F Priming Method: Corn Sugar Priming Amount: 3.5oz Creation Date: 6/21/2017 3:51 PM Notes:
Espressanilla Porter	Sweet Stout	5.5 Gallons	1.055	1.014	5.38	28.58	50 °L	2K	1
Author: Brian Hankins Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/10/2012 7:46 PM Notes: Added 3 Vanilla Beans, scrapped and cut into pieces, to 4 oz of Vodka: 10/17 Made Yeast Starter: 10/21 - 0.5 cups light DME to 650mL of water Brew Day: 10/23 - OG: 1.054-1.055 - Fermenter temperature when yeast pitch: 72-73F Made cold brewed coffee: 11/1 - 5/1 water to coffee ratio, in fridge for 24 hours - Starbucks French roast from whole bean set to largest grain size on burr grinder Kegged Beer and added the filtered coffee and vanilla liquid: 11/2 - FG: 1.014-10.15 Carbonated beer at 10 psi
Chocolate Porter	American Porter	5 Gallons	1.056	1.014	5.52	32.46	31.28 °L	2K	1
Author: cristyroad Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/22/2015 8:50 PM Notes:
Todd's Evil Dead Red	Strong Scotch Ale	7.5 Gallons	1.07	1.016	7.14	41.21	14.39 °L	2K	2
Author: Ozarks Mountain Brewery Boil Size: 9.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/11/2014 4:04 PM Notes: this turned out very well, you can use any yeast you want, the chico strain will work,like US05, I like high flocculating yeast and I ferment at 60 so was trying several brands out. I whirl-pooled at 0 until the temp reached 170ish. I strongly recommend both the first wort and the whirlpool, I actually put the hops in the mash right when I started the recirculation, the first wort will give it a clean smooth bite for the bitterness so the beer is slightly more on the bitter side that the ibu's say, I give it a 65 IBU for taste and the whirlpool will meld the hops for the very good finish, it can seem a bit strong flavored at first but after conditioning this is a darn good beer, I Like it :), keep in mind that this is a higher alcohol beer :)
The Plinian Progeny	American IPA	6 Gallons	1.09	1.017	9.52	174.59	5.39 °L	2K	0
Author: Camp Rock Grove Brewing Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.179 Efficiency: 51 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 72 ° F Priming Method: Forced CO2 Priming Amount: N/A Creation Date: 1/16/2017 6:47 PM Notes: BREWING NOTES: -- A yeast starter and 2-stage fermentation is highly recommended for this beer. -- 6 gallon batch size - This recipe has been calculated to produce 6 gallons to accommodate wort losses due to the ridiculous amount of hops -- 90 minute boil O.G: 1.090 READY: 8 WEEKS 2 weeks primary, 2–4 weeks secondary, 2 weeks bottle conditioning
Yuen Porter Clone	Baltic Porter	5.5 Gallons	1.044	1.012	4.15	24.8	4.24 °L	2K	0
Author: PINAR Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 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: 5/21/2012 3:44 AM Notes: Los granos ( Granos de malta quebrada y arroz), se remojaron a 165°F durante 30 minuto, en 1 galon de agua. Se retiraron los granos, y se agregaron 2 galones de agua, el extracto de malta liquida y el extracto de malta seca, los que se pusieron a hervir. Cuando comenzo a hervir se agregaron 0.5 oz de chinook para 60 min. Se agrego Cascade para 30 min. Se agrego Cascade para 20 min. Se agrego Irish Moss a 10 minutos del final del hervor. Se propago Safale American Ale Yeast US-05, en medio litro de mosto, durante 1 hora, mediante vibrador.
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