Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Vanilla Porter	Robust Porter	13 Gallons	1.059	1.016	5.62	39.82	32.68 °L	2.1K	2
Author: treborpell Boil Size: 15.9 Gallons Boil Time: 90 Boil Gravity: 1.048 Efficiency: 85 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: keg Priming Amount: N/A Creation Date: 7/17/2014 12:05 PM Notes: OG: 1.060 FG: 1.016 IBU: 33 SRM: 30 ABV: 5.75% ADF: 75% cut beans into 1/2 pieces and add to secondary fermenter one week before packaging.
S3 Triple Malt Whiskey	California Common Beer	14.5 Gallons	1.071	1.01	7.99	0	4.86 °L	2.1K	1
Author: Jimbo64 Boil Size: 14.5 Gallons Boil Time: 60 Boil Gravity: 1.071 Efficiency: 86 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: 12/14/2014 10:06 PM Notes: Ferment on grain. Squeeze and run twice.
Billy's Session Porter	Brown Porter	5 Gallons	1.052	1.014	4.88	20.39	20.36 °L	2.1K	1
Author: Butter14 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 63 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/24/2015 9:27 PM Notes:
Jasmine Jasmine Rice Lager	International Pale Lager	2 Gallons	1.048	1.008	5.18	20.67	3.12 °L	2.1K	1
Author: manuelsanch96 Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.038 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: 3/12/2021 5:00 AM Notes: Kegged 12/18/2023 with a final gravity of 1.015. Original gravity was about 1.048 so ABV should be about 4.33% Standard jasmine tea guidelines are 2 grams per 8 oz so 64 grams (2.25 oz) per 2 gallons. IN THIS CASE I USED 91 GRAMS OF JASMINE GREEN TEA AND STEEPED IT IN 4 CUPS OF THE WORT ONCE IT REACHED 160-175F. THIS WAS STEEPED FOR 3 MINUTES THEN THE TEA WAS REMOVED. Tea added in the last 5 minutes of the boil. THIS DIDN'T WORK. BEFORE KEGGING ADDED 72 GRAMS OF MORE JASMINE GREEN TEA DIRECTLY INTO THE WORT AND LET IT "COLD BREW." Malt must be added to the rice during gelatinization process. Malt should be equal to 20% of of the weight if the grain bill. In this case it would be 0.34lbs Only 2 gallons was heated for this mash. This was a guess based on the amount of liquid retained in the gelatinized rice that made up 44% of the grain bill. Strike at 140F and hold temp for 20 minutes. Raise temp to 150F for 30 minutes. Raise to 168 and hold for 10 minutes.
Proper Job	English IPA	46 Litres	1.057	1.012	5.89	57.74	5.93 °L	2.1K	1
Author: robjag Boil Size: 58 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Table Sugar Priming Amount: 130 Creation Date: 5/18/2016 7:20 PM Notes:
Raymond Larkin's Recipe	Blonde Ale	11 Gallons	1.063	1.016	6.18	8.38	4.1 °L	2.1K	0
Author: BrewBeerd Boil Size: 5 Gallons Boil Time: 60 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: 8/27/2011 1:57 PM Notes:
English IPA	English IPA	21 Litres	1.056	1.016	5.28	50.28	10.02 °L	2.1K	0
Author: Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 73 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/24/2015 3:55 PM Notes:
Simple Stout	Irish Stout	9.5 Litres	1.05	1.011	5.02	26.4	37.04 °L	2.1K	3
Author: Funkin' Donuts Boil Size: 6.5 Litres Boil Time: 60 Boil Gravity: 1.073 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/7/2015 12:41 PM Notes:
Strawberry Cheesecake Sour Ale	Berliner Weisse	6.5 Gallons	1.067	1.012	7.18	11.9	5.16 °L	2.1K	0
Author: MichaelHolley Boil Size: 8.07 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: 13.36 psi Creation Date: 5/9/2023 10:15 PM Notes: *** Planning for 6 gallons post boil (1/2 gallon loss to Trub), then post fermentation I'm planning on splitting the 6 gallons ( 3 gallons each) into two different secondary's, one will have the secondary additions, (those numbers are listed above for 3 gallon addition)...the other will have concentrated flavorings from a flavoring company. 1. Sour wort with Lacto Brevis for 3-5 days to get PH below 3.4, I think anything between 3.2 - 3.4 has soured well for me with this lacto. Sometimes it takes a little while to get going. 2. Once fermentation is complete, rack beer off the dead yeast & into secondary on top of adjuncts for 3 - 6 days. Taste each day & add more adjuncts as needed.
Thames Valley Mild	Mild	11 Gallons	1.04	1.01	3.92	15.44	14.33 °L	2.1K	1
Author: ckresge Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 70 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: 1/29/2013 2:45 PM Notes: The LME I used is actually Maris Otter, available from Northern Brewer. Steep grains in 5 gallons of 155 degree water for 45 minutes. Rinse with 2 gallons of 170 degree water. Add water into fermenter to make 11 gallons. Keep CO2 at 2 volumes or less.
Plum Sour	Gose	6.75 Gallons	1.049	1.007	5.45	9.34	3.77 °L	2.1K	0
Author: Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/26/2022 4:51 PM Notes: Brewed on 2/26/2022 with Connor via BIAB Method Mash vol = 9 gallons @ 154 °F Yeast has high attenuation ~85% so I mashed at a higher temp. SG = 8.5 gallons @ 9.2 Brix = 1.0367 g/L OG = 10.8 Brix = 1.043 g/L FG = 1.009 g/L I used 3 lbs 1 oz of Plum puree at a Brix of ~10 and specific gravity ~1.04 g/L I had one gallon of wort left over with no plum puree that I fermented in 1 gallon fermenter using S-33. Beer finished at ~4% ABV. FG = 1.014 g/L
OKAY RAGAZZI!	Belgian Blond Ale	5.5 Gallons	1.064	1.013	6.78	24.82	3.1 °L	2.1K	0
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.047 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: 10/8/2018 2:42 PM Notes:
Smoked Cherry Porter	English Porter	5 Gallons	1.06	1.019	5.45	26.49	31.22 °L	2.1K	0
Author: Cory Meisch Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/18/2017 11:20 PM Notes:
* Chocolate Stout J	Irish Extra Stout	23 Litres	1.058	1.037	2.79	52.2	36.5 °L	2.1K	1
Author: bexhill_bandit Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: dextrose Priming Amount: N/A Creation Date: 6/11/2017 4:35 AM Notes: GOLD MEDAL @ north coast national 2017 in Stout category Brewed 11/6/17 Mash unmalted, flaked barley at 50'c for 20mins in 1L water. (I did 1.5L but should have done less) Mash in 14L at 76'C Maris Otter then roasted malts then finally add premashed barley flakes, check temp and add more hot liquor to get to 67'C. (i ended with 18L mash including liquor from flaked barley = 3L/kg mash ratio. temp at 62'c at end of hour) mash for 60min. Drain through bazooka screen AND mash bag for good filtration. First runnings gravity 1.076 got 10L Heat 30L of hot liquor to 82'C Batch sparge 20L for 10mins (got 73'C) Drain & measure collected wort, aiming for 30L. Do second batch sparge of a few litres if more wort is required. Preboil gravity 1.052 Bring to boil & add single addition of hops & cocoa nibs for full 60min OG 1.058 Not much trub, very clean brew. First day temp was at 25'c didn't cool in beer fridge, then spent 3days on cement slab dropping to around 16'c slowly over time. gravity at 3days 1.021 put back in beer fridge at 18'c on day 3 1.018 at 6 days Bottled on 25/6. Added 2.0vols of priming dextrose BUT it sat there for 6hrs before bottling. Didn't get any obvious yeast activity. Tasted great, very viscous mouthfeel. rich roasted malt and good balance of bitterness. Nibs seems to have added more to the bitterness than chocolatey-ness. Not much captured co2, compared to saison prior to bottling.. seems like more malty beers (red ale, barley wine, brown ale) don't carbonate as well, or dont have as much captured co2 before priming so end up under carbonated? 1/7/17 tasted beer-amaze! 10th brew and i got a perfect batch. Beer is only 1 week bottle conditioned and 100% drinkable. Luscious mouthfeel, quite hoppy good head... perfect.
Responsibly (Green Tea Pale Ale)	American Pale Ale	5 Gallons	1.108	1.033	9.78	33.21	12.88 °L	2.1K	0
Author: Ismaithant Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.098 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/2/2016 1:19 AM Notes:
Bros Orange Wheat	American Wheat Beer	5.5 Gallons	1.052	1.012	5.23	17.35	5.88 °L	2.1K	2
Author: PTCBeerGuy Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 72 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: 2/15/2016 6:47 PM Notes:
Brewmasters Reserve Oktoberfest	No Profile Selected	12.5 Gallons	1.043	1.01	4.27	38.58	11.16 °L	2.1K	0
Author: Magic Owl Brewing Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/16/2015 2:06 AM Notes:
Pico Pale Ale	American Pale Ale	2.5 Gallons	1.051	1.009	5.46	50.33	12.77 °L	2.1K	0
Author: bri_mags@yahoo.com Boil Size: 2.75 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 48 Mash Thickness: 1.5 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: 6/1/2015 5:20 AM Notes:
Kenny's Ocktoberfest	Oktoberfest/Märzen	8.6 Gallons	1.058	1.014	5.82	16.02	6.97 °L	2.1K	0
Author: HighVoltageMan! Boil Size: 10.89 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 48 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 5/23/2015 6:37 PM Notes:
Mango Scotch Bonnet IPA	American IPA	5.5 Gallons	1.072	1.018	7.08	60.07	9.04 °L	2.1K	0
Author: Harrison Richard Boil Size: 6 Gallons Boil Time: 65 Boil Gravity: 1.066 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/23/2016 6:45 PM Notes: Day 1: Boil -Steeped Caramel at 160 F for 15 minutes. -Boil overflowed, lost about 2-3% of liquid. -All hops bags busted open due to using flimsy tea bags. -User copper immersion chiller. -Left about an inch of wort in lieu of filtering loose hops. -Dry hopped 1 oz Citra. -Ignored Wyeast instructions, pitch yeast at 45 minutes instead of 3 hour activation time. -Spilled 20% of yeast solution. -Original Gravity: 1.072 Day 14: Transfer to secondary -Added 9 lbs of thawed ripened mango slices. -No specific gravity reading. Day 20: -Accidentally dropped glass in secondary. -Hastily chased after glass with right hand. -Specific Gravity: 1.022 Day 24: Bottling -Added 2.5 g sugar cubed to each bottle for carbonation. -12 oz bottles: 39 -32 oz growler: 1 -Final Gravity: ??
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