Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Hop Head Double IPA (Midwest Supplies)	American IPA	5 Gallons	1.069	1.019	6.49	52.93	11.74 °L	2K	1
Author: bowlersp Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.114 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: 3/25/2014 5:07 PM Notes:
Falconsclaws	Experimental Beer	5 Gallons	1.143	1.031	14.71	26.86	29.49 °L	2K	0
Author: Maltose Falcons Boil Size: 8.2 Gallons Boil Time: 120 Boil Gravity: 1.091 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: 9/4/2021 8:41 PM Notes: Special Instructions / Notes: No-Sparge Batch. First runnings only into boil kettle. Candi Sugar added for last 60 minutes of boil There were problems with starting the boil due to a problem with the propane cooker. Was transfered and boiled in the Mash Tun. (Possible HSA concerns?) Target Release Date: 12/00 Second Runnings (~7 gallons) collected to make Second Bastard Dunkleweiss
RIS Big Barrel G & D	Russian Imperial Stout	11 Gallons	1.098	1.021	10.14	109.32	50 °L	2K	0
Author: BrewHop Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.077 Efficiency: 46 Mash Thickness: 1.1 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: 4/1/2015 2:22 AM Notes: Brewed 4/5/14. First time attempting something like this. Decided to batch sparge to try to save on time. Strike was about 173F and we hit about 149 in one mash tun and 151 in the other. I accidentally over estimated the sparge water since I just doubled the amount for 5 gal so we ended up having enough for the second beer also (meaning I estimated about 8gal over on the necessary sparge water). Didn't run into too many issues just a bit of a stuck original runoff but I sort of expected that. In kettle efficiency was very low at 59%. Brew house efficiency was way lower than expected. Not sure why. Possibly from using a lot of sparge water. Used some slurry and had to top off with some water to hit 5gal in each carboy.
Hopfenweisse	Weizenbock	27 Litres	1.088	1.028	7.83	33	5.03 °L	2K	0
Author: ozzy_dm Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.088 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: Sugar Priming Amount: N/A Creation Date: 10/28/2015 11:54 AM Notes:
West Coast Radical Red	American Amber Ale	5 Gallons	1.054	1.01	5.77	59.57	18.53 °L	2K	1
Author: Hepler Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/20/2016 4:53 PM Notes:
Mad Yeti Kveik	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.065	1.018	6.21	10.55	3.96 °L	2K	0
Author: Jon B Boil Size: 10 Gallons Boil Time: 240 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 90 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2016 11:01 PM Notes: Add juniper branches to mash and strike water in HLT. Heat to 175*. Mash-in in the igloo. Add juniper tips to bottom of kettle mash tun. Add mash to keggle MT with juniper tips. Mash for 3 hours. Sparge. Mash out. Boil for 3 hours or until 5.5 gallons is left.
Trad Bock	Traditional Bock	22.7 Litres	1.064	1.014	6.5	20.24	18.87 °L	2K	0
Author: Woozy Boil Size: 26.1 Litres Boil Time: 75 Boil Gravity: 1.056 Efficiency: 68 Mash Thickness: 2.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/14/2016 6:23 AM Notes: Add .5 whirfloc last 15 mins of boil After fermentation chill with gelatine. Lager 2-4 weeks then use CPBF for bottles.
Hoosier Summer Tomato Sour	Fruit Beer	12.5 Gallons	1.066	1.016	6.51	4.71	10.36 °L	2K	0
Author: RouletteRun Boil Size: 16 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 82 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 9.02 psi Creation Date: 6/25/2022 7:37 AM Notes: This recipe is loosely based on a kettle sour with the addition of some light caramel malt to add residual sweetness. This was in place of the original recipe using ketchup and tomato puree at kegging. The recipe writer says the purpose of the ketchup is to soften the tartness with the ketchup's sugar content. Note two tomato additions, the 6.6# is tomato sauce, the 138 oz. is fluid ounces of tomato juice. The sugar addition is to account for the sugars in the sauce and juice. I will adjust the tartness of the finished beer using lactic acid to achieve the desired tartness. Additional smoke flavor can be added with liquid smoke on finish if desired.
Will's Good Eye V3.1	Wee Heavy	5.5 Gallons	1.101	1.025	9.91	19.12	20.1 °L	2K	2
Author: bhive01 Boil Size: 7.08 Gallons Boil Time: 90 Boil Gravity: 1.08 Efficiency: 80 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/11/2020 6:22 PM Notes: 2024-02-11 People still remember this beer a few years later. The boil down on the stove of a gallon of wort makes a huge difference. Gives it a huge amount of flavor, be careful not to burn it. (BrewDay Edit: boiled down in a large pan for about 40 minutes, got it to about 220ºF when it looked like a thick pancake syrup and had darkened considerably) Because it wasn't too far, it redissolved and didn't burn to the bottom of the kettle, lots of stirring. I'm lazy this time and grabbed 3 packs of OYL-015 Scottish Ale instead of doing a starter with WLP-028. Going to triple the amount of yeast nutrients and oxygenate on setting 1 (Blichmann regulator) for a few minutes to get it good. Also adding 5 g ascorbate to mash for oxidation protection (gosh this doesn't make sense with oxygenation, but it seems to work in NEIPA so why not everywhere too?) Also, also, the original had a "light and malty" water profile so I switched it up to Edinburgh. Not paying attention to the carbonate, but needed slaked lime to get the calcium up, which means I need more acid to balance it. Aiming for a mash pH of ~5.4. Created a 2 L 1.060 Pils DME starter (1L in each 1 gallon jugs) and applied the Shaken Not Stirred approach. https://www.experimentalbrew.com/blogs/saccharomyces/shaken-not-stirred-stir-plate-myth-buster Starter: 342 g Briess Pils DME 2L distilled water one ball of CaCl2 pinch of Ca2SO4 pinch of NaCl (table) pinch of yeast nutrient 1 Pack of WLP028 7 pellets of EKG Boiled then cooled to 70ºF with ice water bath in sink ~18 hours @ room temp (~60-70ºF) Post mash, pull 1 gallon of liquid and boil that down in a shallow frying pan while you boil the main pot. This will create massive MRPs and flavor.
Gulden Draak	Belgian Dark Strong Ale	19 Litres	1.094	1.017	10.13	32.48	17.61 °L	2K	0
Author: El Sabana Brewery Boil Size: 24 Litres Boil Time: 90 Boil Gravity: 1.074 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/17/2018 1:27 AM Notes: When FG is 1.016 pitch second yeast. half of the vial.
Blondina	Blonde Ale	14 Litres	1.038	1.007	4.08	29.98	6.26 °L	2K	3
Author: toni1977 Boil Size: 19 Litres Boil Time: 60 Boil Gravity: 1.028 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/9/2017 12:25 PM Notes: Fermentation: Only primary - 16 days (3 days on 19°C, 13 days at 21°C - room temperature). Carbonization - table sugar - 3,2g into 0,5l bottle. Storage - at least 2 weeks. Best results after one month. 3rd place in the local competition. Category: American pale and dark beer. Evidence of 3rd place in the local competition: https://ibb.co/wrMrPNP
Coffee Pale Ale	American Pale Ale	20 Gallons	13.261	3.211	5.4	79.63	7.06 °L	2K	1
Author: Lea Ann Boil Size: 24 Gallons Boil Time: 60 Boil Gravity: 11.1 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/13/2017 2:03 AM Notes: add half dry hops 7 days before kegigng, other half 3 days before kegging
Bishops Digit	Best Bitter	20 Litres	1.053	1.013	5.17	29.46	10.98 °L	2K	0
Author: Pinfold Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.039 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: 12/11/2017 10:40 PM Notes: Shepherd Neame Bishops Finger clone/tribute
2016 Gueuze I	Gueuze	5 Gallons	1.005	1.001	0.49	0	0.85 °L	2K	0
Author: dtwhite Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.005 Efficiency: 78 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: 11/29/2016 11:12 PM Notes: 35% 2013 Granite Bay Lambic 50% 2014 Granite Bay Lambic 15% 2015 Granite Bay Lambic
Banana Milk Stout	Sweet Stout	7.5 Gallons	13.942	3.955	5.39	28.87	39.59 °L	2K	0
Author: Valkyrie Brewing Boil Size: 9.46 Gallons Boil Time: 30 Boil Gravity: 13.2 Efficiency: 70 Mash Thickness: 2.45 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/13/2018 10:56 AM Notes: It's all Darryl's fault. Biabcalculator inputs Kettle size: 20gal Trub: 1.375gal Boil off: 1 Grain absorption: 0.06 => Strike 10.4 gal (10gal, 1.6qt), 163F
Bribie Gose Tropo (BGT) Passionfruit Gose	Gose	22.5 Litres	1.042	1.008	4.5	14.33	4.07 °L	2K	0
Author: Back of the Passage Brewery Boil Size: 28.5 Litres Boil Time: 30 Boil Gravity: 1.033 Efficiency: 54 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18.5 ° C Priming Method: Force carbing Priming Amount: 3min at 30psi Creation Date: 8/27/2018 5:02 AM Notes: Batch #2 - 7/10/18 - 54% Efficiency (Brewed for Golden Prop) Trying to throw a little more flavour at this one, possibly adding passionfruit for dry hop, upped salt to 12g from 11g and Indian coriander seeds to 15g from 14g. - Mash extended to 40 min from 30. - Dry pitched x2 packs of yeast 14/10/18 - Fermented hard at the start for 4 days. SG: 1012, tasted fruity and light. 16/10/18 - Added 10ml of Lactic acid (88%) down from 12ml in #1, to account for 15ml of Mangrove Jacks Passionfruit beer flavour (50ml recommend). 17/10/18 - Tastes mildly of passionfruit and moderate bitterness, cold crashed. 19/10/18 - Added another 5ml of lactic before force carbing. 20/10/18 - Could do with a touch more passionfruit, seemed popular with people at the event. The keg was finished. Batch #1 - 49% Efficiency (No passionfruit in this batch) - Used dry yeast (K-97) x2, instead of Wyeast 1007, dry pitched at 21C and aerated - Added lactic acid post ferm instead of using Wyeast 5335 (Lacto.) - Gladfield German Pilsner Malt & Gladfield Wheat Malt used - Aiming for pH 3.2 finish with acid Lactic 88% additions, will check with pH meter - Cut boil time to 30 min from 60 min. - Cut mash to 35 min from 60 min. - Fermented out very hard early and died down a bit after about 4 days. 12/9/18 - Upped temp to 19.5C 14/9/18 - SG: 1010 Cloudy and dull it doesn't look flash, smells ok with a hint of fruit, tastes quite mildly fruit and a bit thin. Interested to see what the acid will do to it. 16/9/18 - Added 12ml of 88% lactic acid. 17/9/18 - Tasted mildly acidic, cleared nicely, cloudy pale straw colour, decided not to add anymore acid (will use pH meter next time). 7/10/18 -
WATER BOMB 23L	Berliner Weisse	23 Litres	10.005	1.952	4.26	17.96	4.72 °L	2K	0
Author: Black Hops Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 9.2 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/10/2020 12:09 PM Notes: MASH PH 5.2-5.4 WORT PH 5.1-5.3 ADD 5G SEA SALT TO KETTLE KETTLE SOUR WITH LACTOBACILLUS PLANTARUM CULTURE TO 3.2-3.5 PH THEN FINISH BOIL AND FERMENT WITH US-05. ADD 3KG WATERMELON PUREE AND 2 LIME (QUARTERED) AT THE END OF FERMENTATION.
Colonel Fuzzywuddles' Marshmallow-Chocolate Stout	Sweet Stout	5.5 Gallons	1.065	1.025	5.31	34.12	38.6 °L	2K	0
Author: Ross-Worthington Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.12 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/23/2016 7:32 PM Notes: Steep the dark chocolate grains in a muslin bag at approx 155 degrees for 30 minutes, in about 1 1/2 gallons. Wash (don't squeeze) the grains with an additional 1 1/2 gallons boiling water after 30 minutes as you remove the steeping grains. Bring to boil then add dark DME and lactose. Bring back up to boil then hop according to schedule. Bring to room temperature and top up with cool water to 5 or 6 gallons total in primary fermenter. Ferment as normal. Add the extract flavorings before bottling. Best after giving it at least a month in the bottle to condition.
Northern UK Nut Brown	American Brown Ale	5.5 Gallons	1.046	1.009	4.87	21.97	18.02 °L	2K	0
Author: IBU Club Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/1/2014 11:24 PM Notes: From the brewing Networks Holgate Brown Ale Clone Toast 2.5 pounds of 2row for 30 min @ 350.put in a paper bag and wait 10 days before brew day chop 3-8 oz. of Macadamia nuts into 1/8" size pieces, toast to golden/amber brown
Citra	Specialty Beer	23 Litres	1.046	1.01	4.82	25.81	4.15 °L	2K	0
Author: Bearded Brewery Boil Size: 7 Litres Boil Time: 60 Boil Gravity: 1.153 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: dextrose Priming Amount: 135g Creation Date: 5/12/2013 12:01 PM Notes:
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