Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Classic American Pale Ale	American Pale Ale	210 Litres	12.617	3.138	5.08	36.88	10.03 °L	7.3K	3
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:
Westmalle Trappist Tripel Clone	Belgian Tripel	22.7 Litres	1.075	1.018	7.45	39.31	5 °L	7.3K	5
Author: Hadz Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.065 Efficiency: 70 Mash Thickness: 2.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/10/2015 12:17 AM Notes: Recipe Specifications: Batch Size: 6.00 gal Boil Size: 6.87 gal OG: 1.080 FG: 1.012 Color: 4.4 SRM Estimated IBU: 36.2 IBU Boil Time: 90 Minutes Ingredients: Amount Item Type % or IBU 14 lbs Castle Pilsner (2 Row) (2.0 SRM) Grain 87.5 % 2 lbs Candi Sugar, Clear (0.5 SRM) (Boil 90.0 min] Sugar 12.5 % 2.00 oz Saaz [3.40%] (60 min) Hops 14.7 IBU 0.50 oz Hallertauer Mittelfrueh [3.90%] (60 min] Hops 4.3 IBU 2.00 oz Saaz [3.40%] (30 min) Hops 14.1 IBU 0.50 oz Hallertauer Mittelfrueh [3.90%] (30 min] Hops 3.3 IBU 1.00 items Servomyces Yeast Nutrient (Boil 15.0 min] Misc 1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 1000ml Starter Step Mash Schedule: NameDescription Step Temp Step Time Acid Rest Add 21.00 qt of water at 97.8 F 95.0 F 15 min Protein Rest Add 0.00 qt of water at 122.0 F 122.0 F 15 min Gluten Rest Add 0.00 qt of water at 131.0 F 131.0 F 15 min Beta Rest Add 0.00 qt of water at 144.0 F 144.0 F 30 min Full Beta Rest Add 0.00 qt of water at 148.0 F 148.0 F 90 min Mashout Add 0.00 qt of water at 170.0 F 170.0 F 15 min Notes: Fermention temp starts at 62f degrees and warms to 72f. Primary is about 7 days, followed by a 5 week cold conditioning period. I recommend bottle conditioning this beer, adding fresh yeast.
Todd's Common Beer	American Pale Ale	5.5 Gallons	1.061	1.012	6.36	46.96	8.01 °L	7.2K	7
Author: Ozarks Mountain Brewery Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/13/2012 9:11 PM Notes: "I just love this beer", note you can use 05 yeast, it will have a thinner lighter mouth feel, for San Diego super yeast, had a huge krausen that didn't drop after 2 weeks and was a bit cloudier and thicker mouth, I like both for different reasons, also dry or keg hop this to any flavor you want, Ive done this several ways, still taste great added more hops for a taste test this last batch after setting for 30 days the flavor started to disappear
Pale Ale Speidel 50 L	American Pale Ale	50 Litres	1.059	1.016	5.56	27.6	7.94 °L	7.2K	2
Author: EspFark Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/11/2014 2:46 PM Notes: Vannjustering etter tabell. Gjærnæring Protafloc Oksygen
Vitus Clone	Weizenbock	19.5 Litres	1.064	1.017	6.23	15.44	8.55 °L	7.2K	1
Author: Gustavo Marsan Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 43.5 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/7/2015 6:58 PM Notes: Lúpulos - Citra / Galaxy / Magnum Maltes - 0,5 kg German Munich Light (6 ºL) / 1 kg German Pilsner / 3,3 kg Malte de Trigo Weizenbock Helles Densidade Original: 1.078 (ou um pouco menos) Densidade Final: 1.020 (ou menos) IBU: 17-19 Álcool provável: 7,6% Volume Água 3g de Epsom (MgSO4) 4g de Cloreto de Cálcio (CaCl2) 3g de Chalk (CaCO3) 2g de Bicarbonato de Sódio (NaHCO3) 1. Ir acrescentando o malte quando a água ficar a 50 graus 2. Quando acabar de acrescentar o malte, colocar a temperatura em 55-58 (cima-baixo) e repousar por 20 minutos 3. Elevar para 65-68 (cima-baixo) graus e deixar 75 minutos 4. Aumentar a temperatura a 72ºC e manter durante 15 minutos 5. Aumentar a temperatura a 78ºC e manter durante 15 minutos Fermentação: 1 dia fora. Depois, 19º C (durante 2 dias) e final a 20º C ou mais. Ir aumentando. A temperatura medida pelo termômetro pode ser 1 a menos do que isso. O off flavor de banana se consegue mediante umas das 3 variaveis: pouco fermento alta temperatura de fermentação (> 25C) pouco oxigenio Ontem, 15/12/2011, no período da manhã, baixei a temperatura para 12º C, a noite para 7º C e hoje de manhã para 1º C. Fiz a purga do fermento hoje a noite (16/12) e vou manter a 1º C até domingo. Maturar bem pouco para não perder o aroma Carbonatação de 7g/L
Light Ale	Blonde Ale	5 Gallons	1.041	1.01	4.09	16.76	3.66 °L	7.2K	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:
Apricot IPA	American IPA	5.2 Gallons	1.065	1.019	6.03	64.76	7.98 °L	7.2K	1
Author: jeremydgreat Boil Size: 7.2 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/10/2013 6:32 AM Notes: Just an idea so far.
Chocolate Peanut Butter Stout	Sweet Stout	5.5 Gallons	1.05	1.014	4.74	14.86	33.63 °L	7.2K	0
Author: trudelphic Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 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: 1/7/2013 5:02 AM Notes:
Belgian Wheat	Witbier	20 Litres	1.047	1.01	4.79	12.57	3.14 °L	7.2K	2
Author: eric_per Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: sugar Priming Amount: 200g - 17 liter Creation Date: 5/5/2016 7:29 AM Notes: Should have put the flavours in the end of boil not the beginning... Ferment: 2016-05-03 Secondary: 2016-05-12 Bottling: 2016-05-16 OG: 1.050 FG: 1.010 ABV: 5.3% 17 Liters
All-Grain - Blood Orange Belgian Wit	Witbier	5.5 Gallons	1.053	1.013	5.31	36.36	3.93 °L	7.2K	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.
ALLAGASH WHITE CLONE	Witbier	6 Gallons	1.052	1.013	5.02	13.43	3.99 °L	7.2K	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:
B8 Imperial Golden Ale	British Golden Ale	50 Litres	1.064	1.015	6.45	22.83	3.89 °L	7.2K	0
Author: Brew by Andre Boil Size: 58 Litres Boil Time: 75 Boil Gravity: 1.055 Efficiency: 84 Mash Thickness: 3.4 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: 6/2/2016 9:11 AM Notes: B8 #004 Meskevann 40 liter: Kalsiumsulfat (CaSO4): 12 gram Kalsiumkarbonat (CaCO3): 4 gram Skyllevann 32 liter: Kalsiumsulfat CaSO4: 4.5 gram
Hofbrauhaus Oktoberfest	Munich Helles	5.5 Gallons	1.052	1.009	5.58	19.58	5.36 °L	7.2K	0
Author: triethylborane Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 54 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/12/2018 2:54 AM Notes:
Sam Adams Summer Ale Clone	American Pale Ale	5 Gallons	1.06	1.012	6.36	36.4	3.59 °L	7.2K	12
Author: MultipleAwardWinnerJr Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/28/2017 4:23 PM Notes:
German Pilsner	German Pilsner (Pils)	5.25 Gallons	1.046	1.008	5	18.71	3.29 °L	7.2K	1
Author: Wicked Pissa Brewers Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.098 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/26/2017 7:01 PM Notes: German Pilsner Type – Extract: Batch size: 5.25 gal Boil Size: 2.5 gal Boil Time: 60 min Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary Original Gravity: 1.046 Final Gravity: 1.008 ABV: 5% IBU: 18.71 Ingredients: 2.5 gal Tap Water 4 Gallons Bottled Water – Note: even though this is a 5.25 gallon recipe, you will need extra water because of the fluid loss during the boil process 1lb German Pilsner .5lbs German Munich 6lbs Pilsen Malt Syrup 3oz Saaz Hops 2 Saflager S-23 Lager Yeast Procedure: Start with 2.5 gal tap water, add grain to cold water and heat water to 165 degrees, and steep grains for 30 minutes Remove grains and bring wort to boil Remove pot from heat, add 6lbs Pilsen Malt Syrup and return wort to boil Add 1oz Saaz hops and boil for 60 minutes Add 1oz Saaz hops and boil for 30 minutes Add 1oz Saaz hops and boil for 15 minutes Cool wort to 70 degrees Add enough bottled water to bring the specific gravity to 1.046 Add 2 packs Saflager S-23 Lager Yeast Fermentation: Primary – 2 weeks at 64-70 degrees Secondary – 2 weeks at 50-54 degrees Secondary – 2 weeks at 44-48 degrees Bottling: 6 weeks after brew date Use .25oz of corn sugar per gallon of beer Condition beer for 4 weeks at room temperature
Monkish	Specialty IPA: New England IPA	5.5 Gallons	1.074	1.019	7.25	143.12	5.68 °L	7.2K	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/20/2018 5:40 PM Notes:
Watermelon Berliner Weisse Kettle Sour	Berliner Weisse	21 Litres	1.036	1.009	3.57	12.38	2.61 °L	7.2K	0
Author: Logan932 Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.026 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 45 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/3/2017 7:20 AM Notes: so heres my watermelon berliner weisse recipe. its pretty simple. mash in and out as usually but after mash out drop kettle temperature to 45 degrees and with a Ph reader check your Ph (should be at 4.8-5.0) if its higher use some 88% Lactic acid (sparingly) to drop your Ph. once your Ph reading is right pitch your ROOM TEMPERATURE lactobacillus (5335) cover with cling film and leave it. (mine took about 16 Hours) check it every 4 or so hours and do a Ph reading. Youre looking for somewhere around the 3.3-3.5 mark. once pH level is right bring to a boil for 15 minutes and continue onwards like a normal brew (add hops, chill, pitch us-05, ferment) once primary fermentation is finished rack onto frozen watermelon reduction* and let sit for 8-10 days. *watermelon reduction:(best to do this at least 3 day before racking into secondary) cut, and juice all of the flesh of the watermelon, place all of the juiced liquid and even pits of pulp into a pot and simmer until reduced by half then keep temperature above 88 degrees for 15 minutes. then place in a sterilized container and freeze until needed.
Winter Warmer	Winter Seasonal Beer	5 Gallons	1.065	1.021	5.85	37.94	17.56 °L	7.2K	3
Author: Mica_Stro Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 72 Mash Thickness: 1.25 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: 11/22/2015 12:30 PM Notes: Clone recipe for Harpoon Winter Warmer
DARK WHEAT BEER	Dunkelweizen	5 Gallons	1.05	1.013	4.86	38.07	18.19 °L	7.2K	0
Author: Chris F Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 35 Mash Thickness: 0.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/1/2015 11:29 PM Notes:
Alesmith Speedway Stout Clone	Russian Imperial Stout	40 Litres	1.114	1.037	10.03	39.31	50 °L	7.2K	1
Author: Gautøl Boil Size: 49.4 Litres Boil Time: 90 Boil Gravity: 1.092 Efficiency: 74 Mash Thickness: 2.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/27/2016 10:11 AM Notes: Add 4 oz fresh ground coffee to secondary. Use 5.687 gal water for mash. Add 1.69 gal at mashout and sparge with 3.875 gal. Should give pre-boil at 7.75 gal. Minus 2.25 g lost to evaporation during 90 min boil = 5.5 gal post-boil. About 5.25 going into fermenter after hops and trub absorption. Ferment at 65 for awhile and raise to 69 when fermentation slows. Pitch two packages of US-56 for fermentation and one for bottling. Add the yeast to fermenter or secondary, not bottling bucket. Only use 1/2 cup DME for bottling.
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