Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Pine Curtain Black IPA	Specialty IPA: Black IPA	5.63 Gallons	1.07	1.014	7.4	61.77	33.06 °L	2K	1
Author: J A Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 77 Mash Thickness: 0.75 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: 2/13/2017 9:41 PM Notes: April 2017 - First successful competition for me. SAAZ - South Austin Area Zymurgists bi-monthly Wort Waltz Competition - a very social "bragging rights" contest complete with traveling trophy that features close competition with seriously good brewers and good beers. Winner - 2nd Place Belgian Brew Brawl Specialty IPA category.
Like Sunny Late Winter Days	American IPA	6.5 Gallons	1.063	1.014	6.44	117.48	5.43 °L	2K	0
Author: Happenstance Brewing Company Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: Corn Sugar Priming Amount: 3oz for 21 days Creation Date: 11/28/2012 3:06 PM Notes: Mash at 150F Add 0 min boil hops, kill the flame cover and let stand for 60 minutes. Chill as quickly to 175F and add Aroma hops, continue chilling. Drop the temp Pitch and Ferment at 66F for 14-17 days. Cold Crash to 40F for 2 days before racking to secondary. Rack bring back to 66F, then dry hop.
Breakside IPA Clone (modified)	American IPA	5.5 Gallons	1.061	1.011	6.64	90.83	5.74 °L	2K	2
Author: TigerDave Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 11.25 psi Creation Date: 6/28/2020 5:45 PM Notes: This is the best homebrew I've made to date! I made the following changes from the recipe found at: https://beerandbrewing.com/breakside-brewery-ipa-recipe/ -Increased 2-row from 8.75lb. to 10 lb. -Increased "Light Crystal" from 1.125 lb. to 1.5 lb and used Caramel Malt 10L. -Increased Light Munich from 12 oz. to 1 lb. -Used 18g Cascade (6%AA) instead of Centennial at 10 min. -Used Cascade instead of Chinook at whirlpool -Used Cascade instead of Chinook at end of fermantation/dry hop. (I have 5 lbs of Cascade I need to use up!) -Used 20g of SafeAle US-05 instead of WLP001. -Finally, I made water adjustments listed under "Other Ingredients" based on my local water profile in order to reach the targets shown. DIRECTIONS: Add brewing tablets/salts/acids as needed to water and mix well until fully dissolved. Add grains. Mash at 153°F (67.2°C) for 30 minutes targeting a pH of 5.3, then mash out to 165°F (74°C). Add corn sugar at beginning of boil. Boil for 60 mins adding hops as specified. Add yeast nutrient with around 15-10 mins to ago. After flameout, add whirlpool hops when temp gets down to 170°F. Whirlpool for 20-30 mins. Cool wort to 66°F (19°C). Ferment at 68°F (20°C). Dry hop with the 50/50 mix of Citra and Cascade at the end of fermentation. Transfer off of the hops and yeast at day 11. BREAKSIDE BREWER’S NOTES: We target an 8:1 sulfate-to-chloride ratio for our hoppy beers. Use a moderate amount of gypsum, calcium chloride, and Epsom salts to Burtonize your water. You might try 4 g gypsum, 0.5–0.65 g calcium chloride, and 0.25 g Epsom salt as a starting point.
21st Amendment Back In Black Clone	Specialty IPA: Black IPA	5.5 Gallons	1.064	1.011	6.98	54.81	31.34 °L	2K	1
Author: TigerDave Boil Size: 8.75 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: 11.76 psi Creation Date: 6/7/2020 5:34 PM Notes: Mash @ 150F for 60 mins. Boil for 60 mins adding hops as listed. After the boil, turn off heat, add the final addition of hops, and begin a vigorous whirlpool in the kettle. Let the hot wort stand for 20 mins, then chill to about 65F. Aerate with with pure oxygen and pitch the yeast. Ferment @ 67F for 7 days. Add the dry hops and raise the temp to 72F for five more days. Once the beer reaches terminal gravity, rack to keg and force carbonate. Target a carb level of 2.5 volumes (about 12psi @ 38F). You may want to cold-crash the beer prior to packaging to 35F for 48 hours to improve its clarity.
Deception Stout	American Stout	5.5 Gallons	1.064	1.02	5.8	32.37	40.47 °L	2K	3
Author: Jon Meuzelaar Boil Size: 6.74 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 12.27 psi Creation Date: 10/2/2019 3:35 PM Notes: From NCbeernut's recipe on HomebrewTalk forums Top 100. Updated a little for higher gravity and IBUs.
SN Narwhal Clone	Russian Imperial Stout	5.5 Gallons	1.1	1.021	10.47	53.93	46.8 °L	2K	1
Author: Head First Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.074 Efficiency: 57 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 5.99 psi Creation Date: 12/30/2018 4:17 PM Notes: This is an attempt at Sierra Nevada Narwhal. I'll bottle it and drink some fresh and oak/bourbon some for aging. From the Sierra Nevada Web Site: Alcohol Content 10.2% by volume Beginning gravity 24.2° plato (1.102) Ending Gravity 6.6° plato (1.026) Bitterness Units 60
Ska Mexican Logger	International Pale Lager	24 Litres	1.046	1.01	4.79	13.67	4.01 °L	2K	0
Author: Gummi Ben - Norðan 2 Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/6/2017 12:05 PM Notes: Upprunalega uppskriftin: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=&t=29663
Coffee Oatmeal Dry Stout	Oatmeal Stout	6 Gallons	1.061	1.013	6.22	23.44	30.67 °L	2K	1
Author: Juice_bitters Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/15/2016 9:05 PM Notes: Coffee was added by cold stepping 1cup of water with the crushed beans then added before packaging Great flavor
Monk's Indiscretion Clone	Belgian Golden Strong Ale	5 Gallons	1.095	1.015	10.59	42.91	13.65 °L	2K	3
Author: MrZuckerkorn Boil Size: 7.2 Gallons Boil Time: 90 Boil Gravity: 1.055 Efficiency: 65 Mash Thickness: 1.25 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: 9/4/2016 6:01 PM Notes:
Pater Porter	Pre-Prohibition Porter	5 Gallons	1.075	1.023	6.73	60.7	31.59 °L	2K	0
Author: jimc Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/23/2016 3:47 AM Notes:
Jamil's BGS	Belgian Golden Strong Ale	5.5 Gallons	1.08	1.016	8.31	24.36	3.98 °L	2K	1
Author: Mike Sharpes Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.063 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 64 ° F Priming Method: CO2 Priming Amount: N/A Creation Date: 12/20/2015 10:57 PM Notes: let ferm rise to 82
Crystal Kolsch	Kölsch	11.25 Gallons	1.044	1.01	4.36	24.04	3.36 °L	2K	0
Author: Cypress Brewing Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.023 Efficiency: 68 Mash Thickness: 1.16 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 61 ° F Priming Method: Forced Priming Amount: N/A Creation Date: 4/23/2015 3:57 PM Notes: Both fermenters active within 6 hours at 66F. 1007 moved to 61F after 4h. 1010 moved to 61F after 16h.
Bakke Brygg Irish Red Ale 50 L	Irish Red Ale	50 Litres	1.045	1.012	4.29	26.84	14.71 °L	2K	0
Author: Bakke Brygg Boil Size: 58 Litres Boil Time: 90 Boil Gravity: 1.038 Efficiency: 79 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 5,5 g sukker/l Creation Date: 1/17/2015 11:49 AM Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 40 l meskevann og 26,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker. Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Kjøl ned til 17 grader før pitching av gjær. Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager. Gjæralternativer: WLP007, WLP028, Danstar Nottingham
Duroca Milk Stout	American Stout	22.5 Litres	1.055	1.009	6	41.44	50 °L	2K	0
Author: meryvn Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 17 ° C Priming Method: Batch Priming Amount: N/A Creation Date: 11/28/2016 1:18 PM Notes:
Bells Smitten Golden Rye Ale Clone	American Pale Ale	5.5 Gallons	1.051	1.013	5.04	26.86	8.62 °L	2K	0
Author: BBo Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.08 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/25/2017 8:17 PM Notes:
11B - Best Bitter	Best Bitter	24 Litres	10.892	3.082	4.16	35.69	11.37 °L	2K	0
Author: gozer Boil Size: 26 Litres Boil Time: 30 Boil Gravity: 10.1 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/5/2017 10:00 PM Notes: Bit of pale chocolate gives this a slight amber color or deep golden. Use your favorite English hops but I like Challenger. Shooting for about 4.2-4.5%
Ginger Beer	American Pale Ale	5.5 Gallons	1.064	1.018	6.04	18.16	4.03 °L	2K	1
Author: Cory Witmer Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: 1.25 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: 8/10/2015 5:51 PM Notes:
Darth Kveik	Specialty IPA: Black IPA	25 Litres	1.055	1.014	5.39	68.14	46.2 °L	2K	0
Author: akayakermike Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 45 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 33 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/22/2019 7:30 AM Notes: Pitched 1 tsp of liquid yeast Air-lock activity stopped after about 24 hours after pitching and performed dry-hop
Whose Garden	Witbier	19 Litres	1.052	1.014	4.87	0.78	11.29 °L	2K	2
Author: mrmansfeld Boil Size: 3 Litres Boil Time: 15 Boil Gravity: N/A Efficiency: 80 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: 5/19/2012 2:53 PM Notes: Liquid Malt Extract is actually a can of Brewferm Tarwebier (pre-hopped). Instructions : - boil 3l water with DME and sugar, and steep coriander, orange peels and hops for time given by recipe. - add contents of kit to fermenter, rinse out can with result of boil, top up to 19l with cold water. - pitch yeast and wait.
Gose (Cherry + Apricot + Philly Sour)	Gose	5.5 Gallons	1.047	1.006	5.26	11.12	3.45 °L	2K	1
Author: Wilder Drive Brewing Company Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 3.04 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 86 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/18/2022 9:48 PM Notes: Cherries added 3 days after pitching yeast Using mining room to hold at 86F firm Pitched cherries at 48hr mark - totally blended and warmed in hot water dry hopped @ cold crash for 48 hours with 18 grams of citra
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