Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Elderflower Saison	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.058	1.012	6.01	25.94	12.36 °L	7.2K	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 72 Mash Thickness: 1.45 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/17/2017 8:56 PM Notes: Brew Day - 2/26/2017 Pitched yeast at 65F and held for 5 days before slowly increasing to 72F. Add Dry Hops/Flower - 3/19/2017 Bottle Day - 3/26/2017 Bottles Submitted - 4/18/2017 BJCP Private Judging - 4/29/2017 Winner of the Empyrean Brewery Spring 2017 Beer Quest competition for a flower beer!
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:
From The Farm Strawberry Wheat	American Wheat or Rye Beer	5.5 Gallons	1.053	1.012	5.35	24.89	6.3 °L	7.2K	1
Author: maconmatt Boil Size: 6.23 Gallons Boil Time: 60 Boil Gravity: 1.047 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: N/A Creation Date: 1/7/2013 9:17 PM Notes: For the strawberry addition, I use strawberries that I pick fresh. I keep them frozen until I'm ready to add them. When it's time for the addition, I remove them from freezer, cut off the tops and place them in a sanitized bucket. I then rack my crash-cooled beer to the bucket, place in refrigerator and wait a week or so. I then rack straight to the keg and enjoy!
Coffee Brown Ale	American Brown Ale	5.5 Gallons	1.095	1.023	9.55	49.31	31.09 °L	7.2K	0
Author: MultipleAwardWinnerJr Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.075 Efficiency: 70 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: 9/10/2017 5:29 PM Notes: 2017 Homebrewers Jamboree Dark category Bronze medal Winner.
Germican (Negra Modelo)	Vienna Lager	5.5 Gallons	1.053	1.013	5.21	30.73	11.5 °L	7.2K	0
Author: nota Boil Size: 7.83 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 50 ° F Priming Method: co2 Priming Amount: 11.69 psi Creation Date: 8/11/2016 4:23 PM 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:
Chocolate Peanut Butter Stout	Sweet Stout	5.5 Gallons	1.05	1.014	4.74	14.86	33.63 °L	7.1K	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:
Ginger Cranberry Hard Cider	Common Cider	6 Gallons	1.078	1.018	7.88	0	3.67 °L	7.1K	0
Author: ebowleper Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.078 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/22/2015 5:08 AM Notes: -5 Gallons of Apple Juice, Tree-Top Brand -2 cans of Apple Juice Concentrate, Tree-Top Brand -~3/4 Gallon Cranberry Juice (12 cups water, 9 cups cranberries / ~2lbs honey, 6 tbs fresh ginger, dried orange peel simmered ~30mins) -Yeast Nutrient -Pectic Enzyme -Danstar Nottingham Ale Yeast Primary Ferment: ~2 weeks Secondary Ferment: Bottle Condition: Original Gravity = 1.060 (aiming for ~7.88%abv) Gravity after one week* = 1.022 (4.99% abv) Gravity after two weeks** = 1.000 (7.88% abv) Final Gravity = .998 (8.14% abv) *Taste after one week: Still really sweet, w/ strong amounts of cranberry flavor -- maybe too much, and good, pink coloring. Very subtle ginger notes; mostly just an after-effect, and not really noticeable up-front. Still really cloudy. Fermenting really slowly, but is progressing. Clean overall taste, not much yeasty flavor. Apple flavor is sort of bland and just sweet; maybe needing more tannin from skins, and store bought juice isn't quite enough. Continued drying & aging should help clarify and sharpen the flavors. Aroma is pretty negligible. **Taste after two weeks: The sweetness has nearly totally fermented out, w/ good alcoholic sharpness. Has a pretty strong ginger flavor; good pink coloring still (though pretty cloudy overall). Leaves the mouth feeling dry and puckered... Overall, rather dry and tart. Decent apple notes upfront, and then bitter after taste. The yeast is still present, and some aging should mellow that out. Still thinking that the overall apple tone is somewhat flat, and that additional apple tannins would help -- though I think the freshly juiced cranberries added the needed tannins, just not apple-y ones... [Next time: 1) Just use pre-packaged cranberry juice... 2) Add in a few fresh squeezed / pressed apples for a more robust apple flavor, especially sharp flavored apples.]
Belgian Wheat	Witbier	20 Litres	1.047	1.01	4.79	12.57	3.14 °L	7.1K	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
Chimay Doree	Belgian Pale Ale	19 Litres	1.046	1.011	4.7	19.6	6.62 °L	7.1K	1
Author: SAF Boil Size: 25 Litres Boil Time: 75 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 2.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/9/2016 9:26 PM Notes:
Westmalle Trappist Tripel Clone	Belgian Tripel	22.7 Litres	1.075	1.018	7.45	39.31	5 °L	7.1K	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.
Hazy NEIPA V3	American IPA	5.5 Gallons	1.074	1.018	7.35	44.48	5.61 °L	7.1K	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:
Watermelon Berliner Weisse Kettle Sour	Berliner Weisse	21 Litres	1.036	1.009	3.57	12.38	2.61 °L	7.1K	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.
Milk Stout - Espresso Coffee	Sweet Stout	11.5 Gallons	1.06	1.015	5.86	35.65	40 °L	7.1K	2
Author: liquid bread brewery Boil Size: 14 Gallons Boil Time: 90 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: 7/20/2012 2:18 AM Notes: Strike with 10 gallons at 170 to hit 157. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 12 gallons at 165-170. Use a low attenuating yeast. Pitch yeast at 60. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 64. Raise to 65 degrees after a few days to clear diacytle.
Simcoe Pale Ale	American Pale Ale	23 Litres	1.053	1.011	5.6	74.42	5.96 °L	7.1K	4
Author: Peter Sloterdijk Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 2.7 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: 10/13/2016 2:20 PM Notes:
B8 Imperial Golden Ale	British Golden Ale	50 Litres	1.064	1.015	6.45	22.83	3.89 °L	7.1K	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
Boston Lager Clone	Dark American Lager	6 Gallons	1.051	1.013	5.06	23.85	12.6 °L	7.1K	1
Author: Future Pablo Boil Size: 7.68 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 72 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/14/2017 5:58 PM Notes: Double decoction: Dough in grains into 105F water and rest at 95F for 15 min. Then add 178F water to mash to bring temp up to 122F for 15 min. Then remove 1/3 of mash with slotted spoon into a separate pot (first decoction) and heat to 155F for 15 min. Then heat decoction up to a boil (stirring regularly). Add first decoction back to main mash, bringing the combined temp to 152F for 20 min. Then remove 1/2 of mash (with liquid this time) into a separate pot (second decoction) and heat to boil. Then return decoction to main mash for a final rest at 165F for 10 min.
Blonde	Belgian Blond Ale	25 Litres	1.063	1.011	6.75	28.24	5.22 °L	7.1K	1
Author: Holkedalen Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.054 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: 7 g/l Creation Date: 10/27/2015 11:45 AM Notes: Basert løstpå LEFTY BLOND fra BCS Prøver lavere mesketemp (64 mot tidligere 66) Gjæring startes på 18 grader og stiger til 20-22 etter stormgjæring i løpet av en uke. Lagres kjølig i en måned etter karbonering
DARK WHEAT BEER	Dunkelweizen	5 Gallons	1.05	1.013	4.86	38.07	18.19 °L	7.1K	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:
Boddingtons Clone	Strong Bitter	6 Gallons	1.051	1.015	4.78	38.81	9.39 °L	7.1K	5
Author: British Ale Dude Boil Size: 7.42 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 57 Mash Thickness: 2.06 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: co2 Priming Amount: 6.84 psi Creation Date: 4/13/2020 2:04 AM Notes: Beer engine or nitro required to get that boddingtons magic to happen Change Log - Snapshots ----------------------------------- v1 - change from carastan to medium crystal; change apollo from 20 to 10g for bittering; change 5 min boil-aroma to whirlpool 10 min at flameout while cooling; take off 2lb full pint and add 4 lb pearl v2 - back to carastan and take out crystal; reduce pearl by 2 and add 2lb munton planet pale (DP change); remove dry hops 40g pioneer 40g progress 40g glacier; add 30g glacier to whirlpool;change torrified wheat for viking (stock);changing 170 mash to vorlauf trying to reduce kettle slop; messed w watter chem going away from burton on trent v3-change planet pale to muntons mild and reduce pearl by 2, abv too high; reduce WP additions by 10 for progress and pioneer; switch glacier 60 to loral 27, too bitter; add .5lb melandoin malt for more malty v4 switched from pearl to muntons marris otter due to stock. v5 switching base to gambrius eliminated mild for testing; switching melandoin to caramunich 1(Stock)
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