Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Rowdy	American Wheat or Rye Beer	5.5 Gallons	1.064	1.016	6.26	50.45	16.45 °L	7.5K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/22/2015 6:27 PM Notes: This is a home brew version of Atlas Brew Works' Rowdy, an American rye ale, prepared by Head Brewer Will Durgin. Rowdy was originally adapted from a home brew recipe by Justin Cox. Full circle. Note that we do not use 1056, but it's close enough without giving away all our secrets. Please enjoy and let me know how it turns out if you try it! will@atlasbrewworks.com p.s. No awards yet but any day now...
Nenna Irish Red Ale	Irish Red Ale	18 Litres	1.048	1.012	4.77	22.62	11.02 °L	7.5K	0
Author: FBorrego Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 68 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Injection Priming Amount: 2ml (5.5g/L) priming sugar Creation Date: 3/8/2017 2:58 PM Notes: Fermentation (Primary): 18c until attenuation Fermentation (Secondary): +1c per day for 3 days Maturation: +10 days at 12.5-13.5c Cold Crash: +4days at 0.3c Torrified Barley at mash-out rest Caner Sugar at 10min boil
West Coast APA - Braumeister 20L	American Pale Ale	21 Litres	1.053	1.012	5.39	50.25	4.8 °L	7.5K	4
Author: AnteK Boil Size: 25 Litres Boil Time: 70 Boil Gravity: 1.045 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/3/2016 10:41 PM Notes: BIAB method for Braumeister 20l, efficiency 75 % total Water: 28l. 25l to mash / Ph mash 5.3 3l to sparge Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚"5/7 days" Dry Hop "5 days" 20c˚ Simcoe Amarillo Cold crash "5 days" at 0c˚
RINGS OF LIGHT	American Pale Ale	5.5 Gallons	1.049	1.013	4.65	50.11	5.59 °L	7.5K	0
Author: DocHop Boil Size: 6.5 Gallons Boil Time: 30 Boil Gravity: 1.041 Efficiency: 64 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: keg Priming Amount: N/A Creation Date: 1/25/2017 6:45 PM Notes: Brewed Mar 27 2019 Mostly copied forward the previous version of rings of light (oct 2018) Added to mash water: 2 g Gypsum 6.5 g ca cl 2.5ml lactate Brew day smooth and easy. All calculation previously determined by last brew of this beer so I pretty much did everything from memory. Mashed in 4.1 gallons (3.1 gallons was tap water.) Sparged with room temp water 4 gallons. (total 8.1 gallons) Long hop stand started at 180 (dropped to 160). Added the columbus and cascade loose. Solid whirl pool with drill paddle x3 for the first 20 minutes. let it settle and started transferring to FV after 40 minutes total. Transfer off hops complete at 60 minutes total. 5.4 gallons in FV - with gas qd lid and co2 capture bag on. OG 1.049 on hydrometer. Chilled to 73 and into fermenter. Pitched a slury from the fridge of Imperial Juice used from last Ipa about 3 weeks ago. ~1/4 of a mason jar (likely over pitch). Ferm 67, ramped to 69 4-3-19 a little activity left. Soft crash to 58. 4-4-19 - closed transfer to keg. Used the Janish keg filter with loose whole leaf hops in the keg. 2oz of El dorado, 2oz of amarillo. Easy closed transfer. left at room temp for 24 hours. then into fridge and put on 30 psi for 48 hours. then turned down to 15psi. carb. finished at 1.014 4-8-19 - pretty decent carb. lots of red berries, tropical fruit, pungent, oily... but too sweet. missing some bitterness? Too high FG? the higher mash left it at 1.014 so missing that drier hop pressence i think. thinking about taking it out of fridge to let the dry hops in keg work on some perceived bitterness for a few more days. thinking about adding some isomerized hop oil? hmm too sweet, too much GNO! 17% plus the higher fg, too sweet yuck.
Summertime Hefe	Weizen/Weissbier	5 Gallons	1.057	1.013	5.72	12.71	6.07 °L	7.5K	11
Author: bwoodworth Boil Size: 6.5 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: 2/29/2012 4:22 AM Notes: Place Grains (8oz) in 3.5 Gal cool water. Raise temp. to 157F (higher temp for more dextrin extraction) and hold for 30min. Pseudo-sparge. Bring to boil, kill heat, add DME, return to boil -> boil 10 minutes before beginning hop schedule. Hops/Misc.: Bittering at 60min, Flavor + Orange, Lemon, Coriander, and Moss at 15min, Aroma at 1min. Cool in ice bath (~25min) to 80F. Siphon into primary and pitch liquid yeast directly in at 75F.
Dog Brown Ale (Smutty Nose)	American Brown Ale	5 Gallons	1.05	1.013	4.82	19	24.17 °L	7.5K	4
Author: MJ Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: Dark Brown Sugar Priming Amount: 2/3 cup (.66) Creation Date: 9/9/2012 12:11 AM Notes: Actual Recipe calls for 6 lbs mild ale malt but to match the gravity in the (North Clone Book) (1.050SG) I had to increase to 7 lbs. Alternate Wyeast 1968 SINGLE INFUSION-Sacch’ Rest: 152° F for 60 minutes and Mashout: 170° F for 10 minutes The aroma was great, chocolate and roast malts and a hint of the cascade hops and it tastes great with good carbonation. Very close to Smutty Nose Old Dog
American ESB	Extra Special/Strong Bitter (ESB)	5.5 Gallons	1.054	1.014	5.26	22.75	11.28 °L	7.5K	6
Author: Ozarks Mountain Brewery Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.5 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: 8/23/2015 1:14 AM Notes: just to remind you when you first wort you add the hops when the wort is roughly at 170 is after sparged to the boil pot so the ibu will not not be 22 it will be around 40 by taste but be smother
Natural Light Clone	American Light Lager	5 Gallons	1.038	1.002	4.67	18.54	1.69 °L	7.5K	1
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.063 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: 6/5/2017 9:36 PM Notes:
Everyday IPA	American IPA	1 Gallons	1.074	1.018	7.24	83.38	8.2 °L	7.5K	3
Author: catchemall Boil Size: 1.25 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: honey Priming Amount: 3 tbsp Creation Date: 1/23/2015 7:14 PM Notes:
Cascade Cream Ale	Cream Ale	5 Gallons	1.055	1.01	5.83	21.65	6.84 °L	7.5K	1
Author: Brewmasterbigz Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 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: 1/13/2017 3:20 AM Notes:
Clone, Goose Island Sophie	Saison	5.5 Gallons	1.061	1.013	6.23	26.84	3.84 °L	7.5K	2
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/19/2015 12:26 AM Notes: YEAST *Make a starter: use 2 vials of Wyeast 3724 pitched into 2 L of media (containing 205 g of DME) *Start 24 hours ahead of pitch into Wort MASHING *grain bill is 12 lbs, so estimate 1.5 quarts H20 per pound of grain = 18 quarts (4.5 gallon) MASHING STEPS 1) Add the 18 quarts of water (164*F) to mash tun 2) Allow to sit 60 minutes (151*F) 3) Drain out 1-2 quarts of the wort 4) Pour back into top of mash tun GENTLY as to not disturb the grain bed - this is part of the "vorlauf" step in which you force the grain to become its own blockage/filter for the sweet wort to go through (stop any large pieces) 5) Drain 1-2 quarts and repeat until there are no large grain pieces coming through (3-4 times) 6) Drain the mash tun completely; note volume for future reference. Set aside this wort (will not re-add) 7) Now add half sparge water (1.5 gallons at 170*F) & stir gently to get the grain bed sugars and enzymes back into solution 8) Allow to sit 10 minutes 9) Repeat Vorlauf until runnings are clear, alternate with the other half of the sparge water 10) Drain all into your kettle, this is your WORT :)
Sosus/King Sue	American IPA	5.5 Gallons	1.084	1.017	8.86	105.48	7.63 °L	7.5K	6
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 65 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: 8/17/2018 7:56 PM Notes:
West Coast IPA 10	American IPA	11 Gallons	1.079	1.015	8.36	61.04	7.41 °L	7.5K	3
Author: Ozarks Mountain Brewery Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 75 Mash Thickness: N/A 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: 7/6/2013 4:58 AM Notes: adjust magnum to your bitter level, recirculate while cooling after boiling at 0 for 15 more minutes for last hop addition, 6 yeast needed for this one,or a good 2L starter with 1.079 gravity, use any Chico strain you want, even 05. but use enough. after fermentation keg or dry hop with 2oz Amarillo for 3 to 7 days, filter out yeast and hops with 3 micron filter or cold crash for a week before carbonation and transfer to another keg, this is defiantly a fruit bomb, "great flavor" I ended up letting this one ferment for 10 days then added dry hops directly in without a bag, started bubbling again so let that dry hop 5 days then cold crashed to settle everything, I couldn't be happier, ended up right about the 1015 mark and does have a kick :) The name is for a type not a brand so this is not a clone of a brand
Magic Hat Brewing - #9 Clone	Specialty Beer	5.5 Gallons	1.053	1.016	4.91	25.5	12.96 °L	7.4K	1
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.084 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 12/18/2013 7:23 PM Notes: This is SUPER close to Magic Hat #9! Ferment in the primary fermenter 7 days, or until fermentation slows, then siphon into the secondary fermenter and add apricot flavoring. Leave in secondary 14 days, then bottle. Bottle condition for 21 days. Will peak at 2 to 5 months. Serve in a pint glass at 45 degrees. Yeast alternate: Wyeast 1084 (Irish Ale Yeast) Food pairing: superb with sweet-and-sour shrimp, pork fried rice, and broccoli in a spicy garlic sauce.
Krispy Pils	Czech Premium Pale Lager	5.5 Gallons	1.053	1.01	5.65	36.08	4.86 °L	7.4K	24
Author: deepdisco Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 83 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 1/31/2020 4:41 PM Notes:
Schneider Weisse Aventinus Weizenbock Tap6 Clone	Weizenbock	19.5 Litres	1.074	1.023	6.71	35.95	24.29 °L	7.4K	2
Author: Brewers-Folly-Brewery Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 16.5 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/20/2017 8:04 AM Notes:
Kronenbourg Blanc 1664 Clone	Witbier	50 Litres	1.05	1.011	5.19	19.2	3.15 °L	7.4K	1
Author: Boil Size: 60 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/19/2017 7:43 PM Notes:
Ægir IPA Clone	American IPA	21 Litres	1.071	1.02	6.78	55.04	11.75 °L	7.4K	3
Author: Solli Boil Size: 28.5 Litres 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: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2013 7:22 PM Notes: Sitat Evan Lewis: Når det gjelder malt, så er det berre Pale Ale Malt og litt Karamell malt. Hugs ikkje prosentene på ståande fot. Mesking på 66-67C. White Labs 051 gjær. Vi bruker Galena og Centennial humle, med tilsetning fleire gonger under kokninga. Totalt er det ca. 55 IBU. Vi tørrhumle med rikeleg mengder Centennial. Har du ikkje desse humlesorter, så kan Columbus, Cascade, m.f. gjere susen. Lykke til og happy brewing!
Cinnamon Bun Stout	Sweet Stout	6.5 Gallons	1.082	1.025	7.52	11.8	47.04 °L	7.4K	0
Author: Kyle Perison Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.071 Efficiency: 74 Mash Thickness: 1.4 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: 10/10/2017 9:22 PM Notes:
Barleywine	English Barleywine	5.5 Gallons	1.101	1.019	10.78	66.9	22.56 °L	7.4K	1
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.074 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: 1/25/2015 9:10 PM Notes:
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