Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Passionfruit Golden Ale	American Pale Ale	23 Litres	1.05	1.009	5.31	44.6	9.07 °L	6.7K	5
Author: capsicum Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/30/2016 11:46 PM Notes: A quaffable golden ale with a bit of sweetness, tropical aromas from Citra and plenty of Aussie galaxy hops and a hint of passionfruit (add 100g boiled fresh pulp or a small can in secondary fermentation)
Graham Cracker Porter	American Porter	5.5 Gallons	1.054	1.014	5.24	20.48	32.52 °L	6.7K	4
Author: Rleeret Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 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: 1/23/2016 3:07 AM Notes:
Weizenbock	Weizenbock	5.5 Gallons	1.089	1.024	8.49	21.93	18.4 °L	6.7K	1
Author: Sean Sutherland Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.061 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/29/2014 1:53 AM Notes: OG: 1.081 FG: 1.021 ADF: 73% IBU: 23 Color: 16 SRM Alcohol: 8.0% Pre-boil gravity: 1.069 (16.9 P)
Sam Adams Latitude 48 IPA Clone	American IPA	5.5 Gallons	1.06	1.015	5.88	56.43	9.74 °L	6.7K	4
Author: TampaTony Boil Size: 6.8 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 69 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/26/2013 4:31 PM Notes: This is a single infusion mash. Mix the crushed grains with 5 gallons of 165F strike water to stabilize the mash at 153F. Hold for 45 minutes, vorlauf for 15 minutes and begin sparge. Run off into kettle to achieve volume and pre-boil gravity of 1.049 SG. Boil for 60 minutes, adding hops and nutrients according to schedule. Turn of heat, give the wort a stir for about 1 minute to create a whirlpool and let it spin and settle out for 15 minutes before beginning to chill. Aerate & pitch at 65F and let warm to 68F. Ferment for 1 week or until fermentation has died down. Rack to a secondary vessel and cool to 60F. Condition for 4 days, add dry hops, condition 10 more days for a total of 2 weeks. Bottle or keg.
ESB SMaSH EKG	Extra Special/Strong Bitter (ESB)	25 Litres	1.047	1.007	5.35	38.68	3.86 °L	6.7K	0
Author: Holkedalen Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: Sukkerlake Priming Amount: 5 g/l Creation Date: 11/17/2014 11:44 AM Notes: Gjæring på 19 grader i 14 døgn Gjær WLP007 slurry
May The Schwarz Bier With You V2	Schwarzbier	24 Litres	1.048	1.01	4.95	26.93	23.57 °L	6.7K	0
Author: Speckled Pig Boil Size: 45 Litres Boil Time: 60 Boil Gravity: 1.025 Efficiency: 70 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: 5/4/2015 1:16 PM Notes:
Cocoa Porter	Baltic Porter	5.2 Gallons	1.074	1.025	6.47	29.79	36.68 °L	6.7K	2
Author: jeremydgreat Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/12/2013 9:07 PM Notes: This recipe follows closely to a Black Butte Porter clone recipe with minor adjustments. Nibs and oak chips are negligible. Add to taste. ---Batch 1: 8/3/2013--- - Substitutions: Warrior for Nugget. Belgian chocolate for American chocolate. 120L for 90L. - No starter- 2 vials instead - Crap. I got Flaked Wheat vs Malted Wheat. I'm not actually sure they had malted wheat. I changed the recipe to account - 1 week: After a week it's done fermenting (it fermented HARD for a couple days). FG is at 1.016 (estimated since I never took an OG). - Added only 6oz of the cocoa nibs. It already smelled so chocolate'y. - Added the 8oz of extracted oak chips and a vanilla bean. - 2 weeks later: FG still at 1.016. Hydrometer tasting was amazing. Kegging. - VERDICT: Perfect. If anything, it tastes a tad sweet. Almost like a lacto stout. But that is probably fine for a crow pleasing beer. ---12-7-13-- - This time I used malted wheat (not flaked) but had to sub UK chocolate for another 4oz of regular chocolate. Ah well. - Spices: 8oz cocoa nibs, 4oz of med toast french oak soaked in whisky and rum (I divided those up into 2 equal bowls and put plastic wrap around the top. Will extract for 2 weeks then add to primary and let it sit for another week in the fermentor. - OG: 1.059 (refractometer) - 12-17-2013 Added chocolate & wood. FG: 1.016 (hydro) - Tasting notes: Oak chips were too overwhelming. Man, chips suck. And 8oz is waaay too much. Half that would have been better.
Fuggle IPA	English IPA	23 Litres	1.058	1.013	5.94	41.2	10.86 °L	6.7K	4
Author: Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 2.5 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: 3/1/2015 6:08 PM Notes:
Hopfenweisse	Weizen/Weissbier	110 Gallons	15.866	2.491	7.51	54.63	4.44 °L	6.7K	0
Author: kspiesman Boil Size: 120 Gallons Boil Time: 90 Boil Gravity: 14.6 Efficiency: 81 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/31/2016 6:05 PM Notes:
Bombshell Blonde	Blonde Ale	5.5 Gallons	1.05	1.011	5.03	22.96	7.09 °L	6.7K	1
Author: buckeye2011 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/27/2012 3:39 PM Notes:
Ferris Sesh IPA 10 BBL 1-12-18	American Pale Ale	372 Gallons	11.502	1.874	5.12	52.5	4.84 °L	6.7K	0
Author: Hills Boil Size: 389 Gallons Boil Time: 90 Boil Gravity: 11 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/25/2015 4:58 PM Notes:
De Ranke XX Bitter Clone	Belgian Pale Ale	9.5 Litres	1.057	1.012	5.88	80.54	3.24 °L	6.7K	0
Author: guyfrombrussels Boil Size: 9.5 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 63 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/11/2015 9:50 AM Notes: OG: 1.057 FG: 1.010 6.2% ABV
Summer Citra Kölsch (a Successful Experiment)	Kölsch	20.8 Litres	1.05	1.012	4.88	29.71	3.83 °L	6.7K	2
Author: Solli Boil Size: 28.4 Litres Boil Time: 90 Boil Gravity: N/A Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Dextrose Priming Amount: 3oz Creation Date: 12/13/2012 3:05 PM Notes: Copy of Spring Kölsch, same grain bill, totally different hop profile, going for more fruity flavor with Citra and Crystal hops. The mango aroma and flavor from the citra hops should be a really interesting match for the honey and smokey notes the Kölsch yeast imparts. This is a good beer. Great with Pizza or a Hamburger on a hot day. Grandma liked it!!! :)
Watermelon Berliner Weisse Kettle Sour	Berliner Weisse	21 Litres	1.036	1.009	3.57	12.38	2.61 °L	6.7K	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.
Moose Drool Clone	American Brown Ale	5 Gallons	1.056	1.015	5.27	16.83	21.4 °L	6.7K	0
Author: Ninja Bunny Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.079 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/27/2015 11:34 PM Notes:
American DIPA	Imperial IPA	6 Gallons	1.089	1.021	8.89	100.57	9.31 °L	6.7K	2
Author: Lenny Boil Size: 8 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: 2/22/2012 2:58 PM Notes: The Basics: I developed this recipe for a 6 gallon batch knowing that 1/2 a gallon will be left in the pot to avoid as much trub as possible. That said you will be fermenting 5.5 gallons. All rest temperatures are in the tun, not strike water. You will need to calculate your strike water based on your grain temperature and type of mash tun you are using. I use yeast starters in all of my recipes with what I think are excellent results. For my starters I compose the starter wort to closely approximate the sugar profile of the target batch. This helps the yeast develop the best cell membranes to ferment the final wort with little to no adjustment. I typically use a 1 quart starter for gravities 60 and above, and half quart for gravities below 60. I allow the starter to ferment a full 3 days to allow glycogen reserve buildup and settling. Then I pour out the first little bit of starter, pour the middle bit into a glass, then pour out the rest leaving mostly only the yeast cake. Then I smell and taste the bit in the glass to ensure there are no infections lurking. Sanitation is paramount. The Beer: I've brewed this batch a number of times. It is not at the high end of the Imperial/Double IPA spectrum, but it gives the drinker all the in-your-face hop aroma and flavor one could want, backed by balanced malt flavor and body. The Warrior hops are the cleanest high alpha hops I've found. Using them in the FWH and the boil set the foundation of the hop character of this beer. And while the remaining additions are all Centennial hop additions, because of the times and the fact that Centennial is already a complex hop, you get all the complexity you need. If you want to swap out for the other American "C's" (Citra, Crystal, Cascade, etc...) all of them will work well, but give this a go first. Give this bad boy 10 days in the primary at 64-65 degrees, then rack to a secondary. Let the beer condition for 2 more weeks in the secondary, then add 1 oz. each of Centennial & Willamette whole hops for 1 additional week of conditioning with dry hops. As an alternative to 2 ounces of whole hops in the secondary, you can leach/rinse the Willamette hops with a small amount of boiled water or even better a boiled bottle or 2 of beer. I use this approach to add 1/4 ounce of Polyclar 10 with the boiled beer.
Trillium Congress Street Clone	American IPA	5.5 Gallons	1.072	1.017	7.25	38.89	6.05 °L	6.7K	2
Author: GODDOG Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.33 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: 5/29/2017 7:32 PM Notes:
Kolsch With A Kick !!!	Kölsch	5 Gallons	1.051	1.012	5.11	33.91	4.28 °L	6.7K	10
Author: cadarnell Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/21/2012 4:09 PM Notes: Mash 148 for 90
Jamil's Lefty Blond	Belgian Blond Ale	6.08 Litres	1.076	1.019	7.45	23.35	6.32 °L	6.7K	1
Author: Eyvindur Karlsson Boil Size: 7.39682 Litres 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: 10/18/2011 12:06 AM Notes:
Omnipollo Imperial Stout Brygd	American Stout	21 Litres	1.1	1.023	10.07	103.16	50 °L	6.7K	2
Author: theHomemadePint Boil Size: 35 Litres Boil Time: 120 Boil Gravity: 1.06 Efficiency: 73 Mash Thickness: 3.5 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: 10/4/2015 10:36 PM Notes: Ferment at 19-21C (66-70F) for two weeks Transfer to secondary and age with a vanilla bean for 1-3 months Bottle and let stand at room temperature for 2-6 weeks
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