Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Single Malt Single Hop	American Pale Ale	5.5 Gallons	1.062	1.016	6.02	70.77	7.35 °L	6.9K	1
Author: tonik Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.076 Efficiency: 60 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: 8/7/2015 11:32 PM Notes:
The Substance|Bissell Brothers, (approximation) Braumeister 20L	American IPA	21 Litres	1.068	1.018	6.62	58.02	5.37 °L	6.9K	4
Author: AnteK Boil Size: 25 Litres Boil Time: 70 Boil Gravity: 1.057 Efficiency: 73 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: 4/18/2017 7:02 PM Notes: My recipes are all elaborated for Speidel Braumeister 20L The recipes clones are sometimes a little different from the original but adjusted according to the final result. BIAB method for Braumeister 20l, efficiency 70 % total Water: 27l. (Hoppy NEIPA Juice, its a cloudy beer) 27l to mash / Mash ph 5.4/5.5 no Sparge Boil Ph 5.2 Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"10/15 days" Dry Hop "5 days" 22c˚ (*1st Dry Hop at Krausen, 3˚ day of fermentation) 20g Summit 30g Chinook *2nd Dry Hop at Stable Gravity 50g Apollo 70g Falconer's Flight
Dank IPA	Double IPA	5.5 Gallons	1.083	1.014	9.07	74.65	10.3 °L	6.8K	5
Author: trudelphic Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.061 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: 12/7/2013 9:03 PM Notes:
Christmas Cookie Ale	Holiday/Winter Special Spiced Beer	5.25 Gallons	1.067	1.02	6.13	22.41	20.53 °L	6.8K	7
Author: Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 75 Mash Thickness: 1.4 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: 8/25/2017 3:14 PM Notes: Toast oats at 325 15 minutes, then mash in, 11-6-19 following tasting after 1 week kegged, decided to change chocolate malt to LIGHT CHOCOLATE Lov 175
Cranberry Saison	Saison	5.5 Gallons	1.08	1.016	8.44	29.35	10.64 °L	6.8K	0
Author: VT_jlee Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/8/2016 5:49 PM Notes: Strike Water Needed 6.69 Gallons Dunk Sparge Water 1.00 Strike Water Temp 165 Fahrenheit Total Mash Volume 7.91 Gallons PreBoil Wort 7.00 Gallons PostBoil Wort 5.50 Gallons Into Fermenter 5.50 Gallons Use a 3mL hopshot Add 40oz of frozen cranberries to mash. Heat strike water to 164F, mash at 150F Add 0.75lb corn sugar to compensate for undershooting gravity target
White House Honey Ale	American Amber Ale	20 Litres	1.064	1.018	6	35.03	13.25 °L	6.8K	7
Author: Cynic13 Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.071 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: Cane Sugar Priming Amount: 109 Creation Date: 7/25/2013 6:35 AM Notes:
Classic American Pale Ale	American Pale Ale	210 Litres	12.617	3.138	5.08	36.88	10.03 °L	6.8K	1
Author: Boil Size: 240 Litres Boil Time: 60 Boil Gravity: 11.1 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/4/2015 5:18 AM Notes:
ALLAGASH WHITE CLONE	Witbier	6 Gallons	1.052	1.013	5.02	13.43	3.99 °L	6.8K	1
Author: Treetop Brewer Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.089 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: Cane sugar Priming Amount: 5 oz. Creation Date: 2/6/2016 2:13 AM Notes:
JZ FRUH - Kolsch	Kölsch	5.25 Gallons	1.048	1.011	4.92	20.46	2.9 °L	6.8K	0
Author: B. Freymuller Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.036 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/26/2017 9:20 PM Notes:
Oat Cream IPA	Specialty IPA: New England IPA	10 Gallons	1.086	1.029	7.54	107.23	5.61 °L	6.8K	1
Author: Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 65 Mash Thickness: 1.3 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: 3/12/2019 11:31 PM Notes:
Coffee & Donut Stout	American Stout	11.4 Litres	1.054	1.012	5.49	40.74	30.03 °L	6.8K	1
Author: iainconnor Boil Size: 13.2 Litres Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/30/2013 5:39 AM Notes:
Haze Of Light Double Hazy IPA	Specialty IPA: New England IPA	6 Gallons	1.078	1.015	8.18	73.59	5.98 °L	6.8K	2
Author: Nebula Brewing Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 74 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 9/18/2020 12:51 AM Notes: 1oz Motueka FWH 200F Whirlpool — 0.5oz Columbus, 1oz Galaxy, 1oz Sabro 15m 170ish Whirlpool — 0.5oz Columbus, 1oz Galaxy, 1oz Sabro 15m
Urquell Clone	Bohemian Pilsener	5.5 Gallons	1.077	1.02	7.51	38.5	4.39 °L	6.8K	1
Author: AndyBlackwood Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.057 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 49 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/10/2014 8:30 PM Notes: can use White Lab, WLP 800, or when not available WLP 802
All-Grain - Blood Orange Belgian Wit	Witbier	5.5 Gallons	1.053	1.013	5.31	36.36	3.93 °L	6.8K	7
Author: sTiNkFiZzLe Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 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: 4/13/2016 8:36 PM Notes: 10 Blood oranges (or whatever you have) Mash in 1.25 qts per pound of grain. 60 minutes at 151DG. Recirculate until wort runs clear. fly sparge for 30 minutes. boil 60 minutes adding hops at intervals as noted. prepare blood oranges by slicing and scooping out the insides. Use a potato peeler to remove as much skin as possible. boil 1 qt water. cool to 180dg, add oranges, peel, and juice. prepare a hop bag. add orange pieces, and peel. Pour all this into the fermenter. Ferment for 14 days. the WPL-400 will produce a very active fermentation cold crash for 2 days, keg, and carbonate to 3.5-4 volumes. I just put this in the kegerator. Drinking it at day 22. i filtered this, most witts are unfiltered. Smells slightly sour, but taste is not sour. very slight bittering, tapers to smoothness that slides right down the throat. nice mouth feel, nice creamy head this is a wonderful beer. it will be a staple.
Kettle Sour Pale	Mixed-Fermentation Sour Beer	12 Gallons	1.052	1.007	5.9	25.6	5.78 °L	6.8K	0
Author: TheGecko Boil Size: 15 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 85 Mash Thickness: 1.58 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/3/2016 12:33 PM Notes: Build up starter of lacto with Jarrow Ideal Bowel Support Probiotics. I used 10 capsules in a starter (3 pints water, 1.5 cups DME). I let it sour on a heat pad for a couple of days, chilled and decanted liquid, repitched lacto into another starter. Let it sour a few more days, save slurry for brew day. Acidulated malt of 0.75 lb assumes starting with 8 gallons of mash RO water with a pH of 5.5. These quantities of water assumptions and grist are targeting a mash pH of 5.3. After sparge is complete, drop wort pH to 4.5 using food grade lactic or citric acid. First experience: I had 14 after transferring back to MLT (sight glass showed 13, but an additional gallon in HERMS coil, pump, hoses, etc.) and pH was 5.3. I added 13 grams of citric acid, and this dropped the pH to 4.7. Bring to boil and boil for 3 minutes. Add enough water in HLT to cover HERMS coil, and bring to temp to 90. Chill wort to temp of 90 while pumping wort back to the MLT. Minimize aeration. When HLT is holding 90, pitch the lacto into the wort. Recirculate wort through the HERMS coil, and check pH regularly. Once wort reaches 3.5 pH, transfer to BK. Boil and hop per schedule. Chill to 80 degrees, pitch WLP 644 from decanted starter without aerating. Hold temp at 75 during fermentation. NOTE: Lacto plantarum works VERY quickly at 90 degrees. In my first experience, I started souring at 115 and progress was very slow... from 4.7 to 4.4-4.5 in 24 hours. I dropped the temp to 90, and 12 hours later, it was down to 3.7. I then raised the temp to 120 to slow the souring process while I was at work. 9 hours later, the pH was down to 3.5-3.6. I boiled at this point.
Mikkeller Beer Geek Breakfast Clone	American Light Lager	22 Litres	1.07	1.013	7.5	104.71	49.31 °L	6.8K	0
Author: Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 66 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/11/2017 10:13 AM Notes: Boil Gravity 61pts
Citra Mosaic NEIPA	American IPA	21 Litres	1.061	1.017	5.82	88.86	5.86 °L	6.8K	4
Author: davidjw50 Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: Keg Priming Amount: N/A Creation Date: 1/16/2018 2:15 PM Notes: Use Low-Colour Maris Otter Malt The last 2 dry hop additions are keg additions.
Hazy NEIPA V3	American IPA	5.5 Gallons	1.074	1.018	7.35	44.48	5.61 °L	6.8K	2
Author: shawnsybeats Boil Size: 3.25 Gallons Boil Time: 60 Boil Gravity: 1.126 Efficiency: 11 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/11/2018 8:05 PM Notes:
Light Ale	Blonde Ale	5 Gallons	1.041	1.01	4.09	16.76	3.66 °L	6.8K	1
Author: cochran brew house Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 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: 3/14/2012 9:54 PM Notes:
Irish Blonde Ale (NB)	Scottish Light	5 Gallons	1.051	1.014	4.95	37.82	6.03 °L	6.8K	1
Author: amccue90 Boil Size: 5.97 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 62 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/16/2022 5:34 PM Notes: https://www.northernbrewer.com/collections/beer-recipe-kits/products/irish-blonde-all-grain-kit Additional information SKU: 0224, 0223 Beer Color: Light Original Gravity: 1.059 Total Time to Make: 6 weeks Regional Style: British Alcohol Content: Medium Yield: 5 Gallons Beer Style: Blonde Ale,Irish and Scottish Ales Fermentation Type: Ale 90 degrees and very humid on day of cook (June 16, 2018)
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