Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
American Paleish IPA	American IPA	4.75 Gallons	1.077	1.019	7.56	92.76	6.71 °L	2K	0
Author: BrewHop Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: N/A 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: 4/28/2012 7:49 AM Notes:
Bolleke	Belgian Specialty Ale	40 Litres	1.053	1.012	5.39	22.63	11.81 °L	2K	1
Author: Boil Size: 40 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 67 Mash Thickness: 21 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 34 ° C Priming Method: co2 Priming Amount: 2.28 bar Creation Date: 2/25/2021 11:46 AM Notes: De Koninck APA clone Brouwerij De Koninck NV (5 gallons/19 L all-grain) OG = 1.053 FG = 1.013 IBU = 27 SRM = 13 ABV = 5.2% Ingredients 7 lbs. (3.2 kg) Pilsner malt 2.5 lbs. (1.13 kg) Vienna malt 8 oz. (0.23 kg) aromatic malt 12 oz. (0.34 kg) Belgian Caramel Munich malt (60 °L) 8 oz. (0.23 kg) Belgian Caramel Vienna malt (20 °L) 4 oz. (113 g) Belgian Special B malt 4.5 AAU Saaz hops (60 min.) (1.5 oz./43 g at 3% alpha acids) 2 AAU Saaz hops (30 min.) (0.66 oz./19 g at 3% alpha acids) 3 AAU Saaz hops (15 min.) (1 oz./28 g at 3% alpha acids) Belgian ale yeast slurry (White Labs WLP515 or Wyeast 3655 is preferred) 1 cup corn sugar (if priming) Step by Step Mash at 152 °F (67 °C) for 90 minutes. Runoff and sparge with enough water at 170 °F (77 °C) to collect 7 gallons (26.5 L). Bring to a boil and boil for a total of 90 minutes adding hops according to the ingredients list. Remove from heat, there should be 5.25 gallons (20 L). Cool to 70 °F (21 °C), and pitch yeast. Allow temperature to free rise during active fermentation, but don’t allow the fermentation temperature to exceed 80 °F (27 °C). Rack to secondary and condition cool (50 °F/10 °C) for two to four weeks. Prime and bottle or keg and force carbonate. Serve at 50 °F (10 °C) in a “bolleke.”
Tart Cherry Blonde Ale (All Grain)	Belgian Blond Ale	25 Litres	1.07	1.016	7.05	27.84	4.73 °L	2K	1
Author: Pete.B Boil Size: 33 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: dextrose Priming Amount: 136.3 g Creation Date: 5/27/2020 1:07 AM Notes: Steep the Cara-Pils and 2-row base malt 152° for an hour or until starch conversion is complete, then mash out at 170° and sparge with 180° degree water. Heat the water to boiling and add hops. Boil for 45 minutes and add the Irish Moss. Boil 15 minutes more, then turn off heat and chill beer to 68° as quickly as possible. Rack to the primary fermenter and pitch the yeast. After primary fermentation has completed (2-3 weeks), dump the 10 pounds of frozen cherries in the bottom of the fermenter and rack the beer on top of the cherries. Ferment in secondary for as long as you can stand it. I recommend a minimum of two months. Then, bottle with corn or cane sugar to 2.5 volumes of CO2.
Vienna Lager	Vienna Lager	3.75 Gallons	1.052	1.013	5.15	25.49	15.35 °L	2K	0
Author: N0mad Boil Size: 4.75 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/5/2019 7:00 PM Notes:
Fallen World	American Pale Ale	6.5 Gallons	1.059	1.012	6.18	31.64	5.25 °L	2K	1
Author: Happenstance Brewing Company Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.048 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: Corn sugar Priming Amount: N/A Creation Date: 3/21/2014 7:55 PM Notes: My attempt at a Small IPA. . .w00t. Mash at 150F for 60 min. Add First Wort Hops when entire boil volume approaches 180F. 90 minute boil. 0 Minute boild hops get added at flameout. 0 min Aroma hops get added at 175F during the chilling. Pitch and ferment 68F-72F (basically room temp). Primary for a total of 14 days so that everything clears up nicely, cold crash for 2 days at or below 40F, then rack to secondary and bring back to ferm temps. Add first dry hop, 2 days later add second dry hop and filter and bottle at the end of day 4. Bottle and condition for 21 days at 70F.
Purple Nurple	Fruit Beer	3 Gallons	1.065	1.018	6.14	12.54	4.19 °L	2K	1
Author: Satcom221 Boil Size: 4.5 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/3/2014 2:49 AM Notes:
Vienna Hefeweizen	Weissbier	6 Gallons	1.047	1.012	4.71	11.16	4.33 °L	2K	2
Author: jbb Boil Size: 7.25 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/21/2015 3:41 PM Notes:
Stone Levitation Clone	American Amber Ale	18.9 Litres	1.049	1.017	4.2	30.29	18.78 °L	2K	0
Author: BEERngineer Boil Size: 30.3 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/13/2015 1:28 AM Notes: Stone Levitation Amber Ale 5 gallons (about fifty-four 12-ounce bottles or thirty 22-ounce bottles) 8 pounds, 8.0 ounces crushed North American two-row pale malt 14.4 ounces crushed 75L crystal malt 8.3 ounces crushed 150L crystal malt 1.3 ounces crushed black malt About 8 gallons plus 12 cups water 0.28 ounce Columbus hops (12.9% alpha acid) ½ teaspoon Irish moss 0.90 ounce Amarillo hops (8.5% alpha acid) 0.90 ounce Crystal hops (3.5% alpha acid) 0.26 ounce Simcoe hops (13.0% alpha acid) 1 (35ml) package White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast 0.77 ounce Amarillo hops (8.5% alpha acid) 1 cup plus 3 tablespoons light dried malt extract I can’t stress it enough: clean and sanitize everything. Mashing In a 10-gallon insulated cooler, combine the malts with 3 gallons plus 2 cups of 173°F water. The water should cool slightly when mixed with the grain. Hold the mash at 157°F for 30 minutes. Add 1 gallon plus 12 cups of 182°F water. The mixture should come up to 165°F. Lautering and Sparging Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 14 cups of 168°F water over the grains to start the sparge. Continue sparging. The Boil For safety’s sake, set up your propane burner outside. Set the brew kettle of wort on top and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil, and be watchful to avoid boilovers. At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes before the end of the boil, put a hops bag containing the 0.90 ounce of Amarillo hops in the kettle. When the boiling time is over, turn off the heat and put a hops bag containing the Crystal and Simcoe hops in the kettle. Cover the kettle and immediately begin cooling the wort quickly. Pitching the Yeast and Fermentation Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.048 (12 Plato). Transfer the wort to the primary fermentation bucket or carboy. Pitch the yeast (or prepare a yeast starter). Allow the wort to ferment through primary fermentation at 72°F, then transfer the wort to a carboy for dry hopping and secondary fermentation. Dry Hopping Put the 0.77 ounce of Amarillo hops in a hops bag and put it in the carboy. Seal the carboy with the drilled stopper and an airlock filled halfway with water and ferment at 72°F. After 7 days, dry hopping is complete. Remove the hops bag and discard the hops. Check the specific gravity of the beer. If it’s reached the target final gravity of 1.013 (3.2 Plato), it’s ready to bottle. If not, allow it to continue fermenting at 72°F until it reaches the target. Bottling When you’re ready to bottle, clean and sanitize the bottles, caps, and bottling equipment. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover, and let cool slightly. Proceed with bottling. Advanced Recipe: 85.0% crushed North American two-row pale malt 9.0% crushed 75L crystal malt 5.2% crushed 150L crystal malt 0.8% crushed black malt Conversion temperature 157°F [10 minutes] Mash out 165°F 0.108 lb/bbl Columbus hops (12.9% alpha acid) [90 minutes] 0.35 lb/bbl Amarillo hops (8.5% alpha acid) [10 minutes] 0.35 lb/bbl Crystal hops (3.5% alpha acid) [0 minutes] 0.10 lb/bbl Simcoe hops (13.0% alpha acid) [0 minutes] White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast Pitch rate 12 0.30 lb/bbl Amarillo hops (8.5% alpha acid) [Dry hop, 7 days] Starting gravity 1.048 (12 Plato) Final gravity 1.013 (3.2 Plato) Ferment at 72°F
D3S Lagunitas IPA ▲ 12.04.15	American IPA	5.5 Gallons	1.066	1.022	5.83	80.68	13.9 °L	2K	0
Author: dkcollier@yahoo.com Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/12/2015 8:10 PM Notes: ♦ BREW DATES: Date: Brew Day • 12.04.15 Gravity End of Boil (OG) • ____________ Gravity (FG) • ______________________ Date: Pitch Yeast Day • 12.06.15 Dry Hop Day • 12.16.15 Date: Keg Day • est 12.20.15 Drafted Who’s House • _______________ ♦ SESSION NOTES: ♦ STANDARD BREWING NOTES: ♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer ♫Add 2 drops Fermcap before adding grain. ♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour. ♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line. •Dark beers – Add x tablespoon Calcium Carbonate •IPA beers – Add 5 tablespoon Gypsum for IPA WAKE UP!!!!!! 15 minutes – Add immersion chiller 15 minutes - Add Whirlfloc 10 minutes – Add 1 teaspoon Yeast Nutrient last ♦ Check to see if fermentation tank nozzle is pointed upwards ♦ KEGGING NOTES: Purge oxygen with CO2 Chill keg 24 hours before force carbonation. Force Carbonation Calculator: 20 psi 4 days Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales ♥ DRINKABILITY: What did you like about it. Sample Date: ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Elixr Red	American Amber Ale	5.5 Gallons	1.054	1.015	5.11	89.41	18.29 °L	2K	1
Author: elijahauger Boil Size: 7.5 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: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/8/2012 2:58 PM Notes:
Small Stout	American Stout	2 Gallons	1.063	1.026	4.78	24.29	40 °L	2K	0
Author: Tres Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/12/2013 2:06 PM Notes:
PLP	Fruit Beer	5.5 Gallons	1.08	1.019	7.93	17.31	7.49 °L	2K	1
Author: kngofkings Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: 3/4 cup Creation Date: 2/21/2012 4:36 AM Notes:
Super Happy Lucky Awesome Fun Time Thunderous Pop Firecracker Cream Ale Version 2.0	American Strong Ale	5.5 Gallons	1.075	1.019	7.4	22	9.22 °L	2K	2
Author: run dan run Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/17/2017 11:07 PM Notes:
Dark Aurora	American IPA	5 Litres	12.167	2.576	5.12	82.3	19.39 °L	2K	1
Author: Stefan Reinhard Boil Size: 7 Litres Boil Time: 60 Boil Gravity: 8.8 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Plato Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/19/2017 1:36 PM Notes:
NAME THIS RECIPE	Belgian Specialty Ale	5 Gallons	1.095	1.025	9.26	40.95	25.31 °L	2K	0
Author: gargamel Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: N/A 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: 11/21/2012 5:34 PM Notes:
Brownfort 10°	Belgian Dark Strong Ale	3.25 Gallons	1.1	1.019	10.61	27.41	29.94 °L	2K	1
Author: peterj Boil Size: 5 Gallons Boil Time: 90 Boil Gravity: 1.054 Efficiency: 67.5 Mash Thickness: 2.091 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66.2 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/18/2019 3:50 PM Notes:
Black Out Stout	Imperial Stout	5.5 Gallons	1.075	1.018	7.51	72.75	41.52 °L	2K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 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: N/A Creation Date: 12/13/2019 2:46 AM Notes: Mash temp at end 150 degrees Pre boil gravity 1.084 1/20/20: AE: 4.56 RE: 7.34 ABV: 8.09 pH: 4.58 Density: 1.016
American IPA V1.0	American IPA	10 Litres	1.057	1.014	5.67	56.06	6.06 °L	2K	0
Author: ALEXJAZZ008008 Boil Size: 16.35 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 52.1 g Creation Date: 8/21/2012 2:18 PM Notes:
Private Stock Malt Liquor Clone	American Light Lager	5.5 Gallons	1.055	1.007	6.28	18.65	4.2 °L	2K	0
Author: Brewmasterjohn Boil Size: 7.6 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 63 ° F Priming Method: co2 Priming Amount: 11.75 psi Creation Date: 3/21/2021 10:05 PM Notes: Add Amylase Enzyme to the fermenter before introducing the yeast
Vienna Lager	Vienna Lager	5.5 Gallons	1.049	1.008	5.35	26.32	11.25 °L	2K	1
Author: Boil Size: 7.67 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 1/13/2022 10:19 PM Notes: mash at 152 3 gals at 166.5
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