Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Boose's Breakfast Brew	Imperial Stout	5 Gallons	1.072	1.019	6.99	30.82	39.39 °L	2.2K	1
Author: Don's Brew Shed Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.121 Efficiency: 90 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2016 4:26 PM Notes: *Ground coffee was 1.65oz or 45g by weight or .75 cups. Same amount was used in French press to brew coffee for primary addition.
Winter IPA	American IPA	5.5 Gallons	1.076	1.013	8.26	112.01	5.9 °L	2.2K	0
Author: ereebrewer Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.055 Efficiency: 75 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: 2/12/2016 6:16 PM Notes:
Pineapple Habanero Wheat	Weizen/Weissbier	3 Gallons	1.047	1.011	4.72	15.49	5.33 °L	2.2K	2
Author: skyboxx Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 40 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/6/2016 5:02 AM Notes: 4 lbs pineapple added to secondary. 1 habanero (seeded, de-veined) added to secondary.
Camino Hacia El Dorado	Specialty IPA: New England IPA	23 Litres	1.063	1.015	6.24	48.01	4.68 °L	2.2K	0
Author: Joebeer_ Boil Size: 40 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.52 bar Creation Date: 10/7/2022 10:15 PM Notes:
150.33 Lashes	American Pale Ale	23 Litres	1.052	1.009	5.66	20.33	5.31 °L	2.2K	0
Author: Yakidy Yak Ales Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 85 Mash Thickness: 3.1 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: 3/4/2018 8:11 PM Notes:
Malzbier	No Profile Selected	20 Litres	1.041	1.009	4.27	13.32	33.63 °L	2.2K	0
Author: byåsen Bryggarlaug Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.028 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: 9/17/2017 11:37 AM Notes:
Maple Chaga / Coffee Vanilla Chaga	American Amber Ale	11 Gallons	1.058	1.012	5.97	48.66	12.79 °L	2.2K	1
Author: Neptunez Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/24/2017 3:23 PM Notes: Added Chaga at flameout. Added maple syrup to one keg (7 oz per 5 gal). Reasoning was this thread: http://discussions.probrewer.com/showthread.php?3722-Maple-Syrup Soaked 0.5 oz coffee beans (Ethiopian Sidamo coarse grind) and 1.5 vanilla bean in vodka just enough to cover them, then added to the other 5 gal keg with oak chips. Yeast harvested from Blonde Ale (6th gen Nottingham).
Awesome Recipe	Specialty Wood-Aged Beer	5.5 Gallons	1.126	1.035	12.02	46.82	19.97 °L	2.2K	1
Author: totalbeeall Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.093 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: 11/4/2016 12:52 AM Notes:
The Berserker	Spice, Herb, or Vegetable Beer	3 Gallons	1.102	1.023	10.32	0	34.52 °L	2.2K	1
Author: friskywhiskers Boil Size: 3.5 Gallons Boil Time: 75 Boil Gravity: 1.087 Efficiency: 58 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/17/2016 1:58 AM Notes:
Cashmere Cream Ale	Cream Ale	12 Gallons	1.056	1.013	5.6	41.18	3.72 °L	2.2K	0
Author: Zack B Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/24/2016 12:43 AM Notes:
BMC	Premium American Lager	2.5 Gallons	1.05	1.008	5.49	20.8	3.26 °L	2.2K	1
Author: Jim B Boil Size: 3.3 Gallons Boil Time: 60 Boil Gravity: 1.024 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 64 ° F Priming Method: Batch Priming Amount: 1 cup Creation Date: 7/26/2015 2:56 PM Notes: Close enough for the ones who will be drinking it. Not so much that I end up drinking it.
Simple Sour	Gose	6 Gallons	1.056	1.011	5.83	10.94	7.65 °L	2.2K	0
Author: ebowleper Boil Size: 6.5 Gallons Boil Time: 30 Boil Gravity: 1.051 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/16/2016 10:42 PM Notes: Day 1: 1) Heat up ~5 gallons of hot water. 1a) Do the Melanoid Malt / Oats / Pale 2-row as a side batch at its own temperature in a bag. Aim for ~155-160 degrees for an hour. 2) Add extracts and bring to boil. (add Melanoid Mix malt here) -- No need to boil for long, just enough to get the malt sterilized. 3) Cool to ~90 degrees and transfer gently to the fermenter (the less oxygen the better at this point). 4) Pitch the Lacto Plantarum Yeast starter. 5) Keep ~90 degrees for 48 hours to lower the ph. (Should drop ph to ~3.4-3.2.) Day 3: 5) Drain portion of wort (~half) into kettle. 6) Add hops. Boil for 30 minutes. 7) 10mins: Add coriander. 8) 10mins: Add salt. 9) 10mins: Add Irish Moss. 10) 10mins: Add yeast nutrient. 11) Chill to ~80 degrees. 12) Mix back into the fermenter (vigorously, to oxygenate the wort and encourage yeast). 13) Pitch yeast & bacteria culture.* 14) Cool to ~70 and start primary fermentation. Ferment for 6-7 days. [Day 3 Check-in: Hit the original gravity spot on at 1.056. Taste is slightly sour -- just a bit of mouth puckering happening. But also terribly sweet, so hard to say. The hint of salt seems about right and the overall flavor is about what I was aiming for. Basic fairly malty beer, but with some savory complexity from the coriander and salt. Drying this up will help a lot.] Day 10: 15) Rack into 2ndary. Leave for ~2-4 weeks, letting the Pedio and Brett get working. If fermentation is still going, let age even longer. 16) optional -- third rack onto some oak chips. Then, age for for a month. [Day 15 check-in: Racked beer into 2ndary. Let it sit in primary a bit longer than planned, but was fermenting really slowly, so I think that's fine. The gravity is down to 1.020, so coming along nicely, but not done fermenting yet. Goal is 1.011. The taste is much better than previously. Dryer, but with a nice amount of sourness. Maybe not as much as I had hoped for, but it still might sour a tad more as it ages. The flavor is good, much like the Destihl "Here Gose Nothing" that I'm shooting for, just a little less puckeringly sour -- but still really impressive for doing it myself. Good malty flavor, and seems almost dry enough to go but still just a tad sweet. So far, a good clean taste with no off flavors. Saltiness comes through in the mouthfeel, too. Overall, really happy with where it's going. Plan for bottling: Leave to age for 2-3 weeks, then bottle ~4 gallons of it, and rack 1 gallon onto some oak chips and maybe a bit more sugar to revive and age it for longer.] Day 24-31: 17) Bottle and condition. Age for at least two weeks. *Yeast Culture: Needs: Lacto, Pedio, Brett, and Sach. The addition of hops will slow down the Lacto, so no need to kill all of it... Prep this a day ahead of time by mixing a sour blend of yeast with DME extract. Get it frothing a bit and going healthy.
Working Monks' Lunch (Chimay Gold Clone)	Trappist Single	38 Litres	1.046	1.008	5.03	24.27	3.15 °L	2.2K	0
Author: Wheel Ale Brewing Boil Size: 43.96 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: sucrose Priming Amount: 220.6 g Creation Date: 2/24/2023 5:14 PM Notes: Chimay Gold clone
Make America Amber Again	American Light Lager	5.5 Gallons	1.053	1.013	5.34	75.69	19.66 °L	2.2K	0
Author: Trekker23 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: Force carb Priming Amount: N/A Creation Date: 4/11/2016 5:21 PM Notes:
Shock Top Clone	American Light Lager	5 Gallons	1.046	1.012	4.49	43.07	5.81 °L	2.2K	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/27/2015 6:20 PM Notes:
Bryson's Brown	British Brown Ale	5 Gallons	1.064	1.015	6.4	54.61	18.67 °L	2.2K	2
Author: Riverbum Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/29/2015 4:14 PM Notes:
SBC Cucumber Kolsch	Kölsch	18 Gallons	1.047	1.011	4.67	43.39	3.23 °L	2.2K	0
Author: Chris-P Boil Size: 19 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 72.5 Mash Thickness: 1.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/22/2016 12:04 PM Notes:
New Zealand Pale Ale	Special/Best/Premium Bitter	20 Litres	1.046	1.01	4.76	34.36	10.45 °L	2.2K	1
Author: FRIAR TUCK Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 3.65 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: 9/3/2023 10:12 PM Notes:
Nörden Bräu - Lake House Lager	International Pale Lager	5.75 Gallons	1.039	1.006	4.3	50.55	3.02 °L	2.2K	0
Author: Nörden Bräu Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/15/2016 10:26 PM Notes:
#Spiced Grapefruit Wheat IPA	American IPA	5 Gallons	1.043	1.008	4.61	46.03	6.59 °L	2.2K	3
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/16/2015 3:55 PM Notes: Silver medal in Best of Boston Homebrew Competition.
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