Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Chocolate Raspberry Stout	Imperial Stout	5.5 Gallons	1.09	1.025	8.43	60.09	50 °L	1.6K	2
Author: Joe 6-pack Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: dextrose Priming Amount: 5 oz Creation Date: 9/10/2022 10:41 PM Notes: Using 2 packets of dry yeast >> putting smashed raspberries directly into the kettle << >> put cocao nibs in muslin bag << Add raspberry puree into fermentor after/as initial fermentation has completes - keep in fermentor 5 days before bottling - be aware of residual fermentation causing bottle bombs
Gose (Cherry + Apricot + Philly Sour)	Gose	5.5 Gallons	1.047	1.006	5.26	11.12	3.45 °L	1.6K	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
Hazy Mango IPA	Specialty IPA: New England IPA	21 Litres	1.056	1.015	5.47	12.37	7.78 °L	1.6K	0
Author: Bennyj Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/4/2019 12:07 PM Notes: All whirlpool additions @ 80 degrees C. Mango puree added into seconday on day 4.
Humpty Dumpty English Bitter	Ordinary Bitter	5.25 Gallons	1.035	1.01	3.33	49.47	4.3 °L	1.6K	1
Author: kmacwilliam Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.026 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 3.5 oz Creation Date: 3/22/2019 8:56 PM Notes: Add half the gypsum to 3.5 gal of water. Heat water to 145 degree F (62.5 C) water and mix well. The tem­perature will stabilize between 130 and 135 degrees F (54.5-57 C). Add heat if necessary and hold the temperature at about 133 degrees F (56 C) for 30 minutes. Don't worry about a 3- to 5-degree F (2- j C) temperature drop dur­ing this time. Raise mash temperature to about or just below 155 degrees F (68 C). Hold at 149 to 155 degrees F (65-68 C) for 45 minutes, stirring occasionally. Complete conversion by raising the temperature to 158 degrees F (70 C) and holding for 10 to 20 minutes or until an iodine test indicates complete conversion. Then add more heat to raise the temperature to 167 degrees F (75 C). Sparge with 3.5 gallons (131) of hot water at 170 degrees F (76 C) (add the other half of the gypsum to the sparge water). The volume of the wort before boiling should be about 7.5 gallons (21 I). Bring the sweet wort to a boil and add the rapidura or invert sugar and boil­ing hops and boil for 50 minutes. Add the Irish moss and boil for 5 more min­utes. Then add the aroma hops and boil a final 5 minutes. Cool the wort to about 70 to 75 degrees F (21-24 C). The final primary batch size is 5.25 gallons (20 I). If necessary, add additional cold water to achieve this volume. Add yeast when the temperature of the wort is about 70-75 degrees F (21~24 C). Preferably ferment at 70-72-degree F (21-22 C) range for about 4 to 6 days or until fermentation is complete and appears to clear and darken. At this point, transfer the beer into a secondary fermenter and add the 1/2 ounce (14-gm) Kent Goldings hop pellets. Let the fermentation complete and settle in the secondary for 7 days. For best results, secondary "cellar" or age at 50 degrees F (l0 C) to help drop yeast out of sus­pension, but this is not at all crucial to the quality. Bottle with corn sugar. Age and carbonate/condition at about 70 degrees F (21 C).
Dragon Silk	Imperial Stout	6 Gallons	1.093	1.012	10.72	43.38	34.93 °L	1.6K	0
Author: stamundson Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.083 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/1/2017 8:47 PM Notes: - 3 oz. medium toast oak chips soak overnight in 12 oz bourbon - add oak chip/bourbon mixture directly to secondary when racking - primary 14 days - secondary 6-8 weeks
Pumpernickel Rye Ale	American Pale Ale	5 Gallons	1.061	1.014	6.23	31.06	13.26 °L	1.6K	0
Author: Dana Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 1.5 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: 11/7/2015 8:02 PM Notes:
Da Yoopers House Pale Ale	American Pale Ale	11 Gallons	1.055	1.013	5.5	50.04	9.58 °L	1.6K	1
Author: Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/6/2016 1:43 PM Notes:
Maple Red	Irish Red Ale	5.5 Gallons	1.092	1.024	8.94	19.59	20.45 °L	1.6K	0
Author: TJW Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 81.5 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/24/2018 2:18 PM Notes: OG came in much higher than expected - even with not adding as much Maple Syrup. Beer is however murky. It's in secondary now and hoping that clears it up
Nøgne Ø Porter (30 L)	English Porter	32 Litres	1.068	1.015	7.03	44.69	31.97 °L	1.6K	0
Author: Brew by Andre Boil Size: 37 Litres Boil Time: 90 Boil Gravity: 1.059 Efficiency: 74 Mash Thickness: 2.8 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: 2/20/2017 10:24 AM Notes:
Maui Wow Wheat	Weissbier	5 Gallons	1.032	1.008	3.16	20.25	5.98 °L	1.6K	0
Author: 10 Palms Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.022 Efficiency: 35 Mash Thickness: 1.5 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: 1/22/2017 3:23 AM Notes: Silver medal at 2017 Maui Brewer's Festival in American wheat category. Bronze medal at 2017 Maui Brewer's Festival in Fruit beer category.
Golden Promise SMaSH	Experimental Beer	5.5 Gallons	1.061	1.02	5.45	53.7	5.1 °L	1.6K	0
Author: DedWreck Boil Size: 6.3 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 83 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/6/2016 6:06 PM Notes:
Extra Light American Ale	American Pale Ale	5 Gallons	1.047	1.011	4.7	2.86	3.8 °L	1.6K	2
Author: clinto30 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 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: 7/4/2012 3:12 PM Notes: Use only Primary fermenter. Minimum of 4 weeks. Recipe was designed for kegging but should work good bottled, use corn sugar primer. Use pure Oxy to airate for 20 sec.
Doodad Stout	Oatmeal Stout	6 Gallons	1.064	1.018	6.07	28.82	35.55 °L	1.6K	0
Author: wilbur Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 68 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/4/2015 11:39 PM Notes:
Peanut Butter Brown Ale	California Common Beer	5 Gallons	1.079	1.021	7.66	25.95	25.25 °L	1.6K	1
Author: R Ussery Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/30/2015 6:56 PM Notes:
Blind Squirrel Nut Brown Ale Clone	Mild	5.5 Gallons	1.059	1.015	5.78	26.55	22.67 °L	1.6K	0
Author: GregH Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/23/2015 12:37 PM Notes:
Recoil ISA	American Pale Ale	220 Gallons	1.049	1.014	4.67	31.85	4.27 °L	1.6K	0
Author: Asher@Old99 Boil Size: 230 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/2/2015 6:18 AM Notes:
Red Dog	Baltic Porter	40 Litres	1.071	1.018	6.97	23.88	23.8 °L	1.6K	0
Author: Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 85 Mash Thickness: 6 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: 1/18/2015 9:05 AM Notes:
Kolsch/Koelleweizen (New And Improved 2.0)	Kölsch	6 Gallons	1.047	1.012	4.69	20.43	3.64 °L	1.6K	0
Author: Nosybear Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: 5 Oz in 2 C Water Creation Date: 7/1/2014 3:09 AM Notes: Koelleweizen: Wyeast 3068/WLP300 Koelsch: Wyeast 2565 (alternate) Ferment Kolsch and Kolle at 62 degrees using Wyeast, Kolsch only at 65 if using White Labs. Carbonation: 2.5 Vols
OUR GROUND BLONDE GIRL ALE	Blonde Ale	2 Gallons	1.051	1.014	4.84	13.3	2.99 °L	1.6K	0
Author: SCHEMM Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.103 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: SUGAR Priming Amount: .4 CUPS Creation Date: 9/24/2013 3:47 PM Notes:
Bat's Ghost Bear Pilsner 10gl	Bohemian Pilsener	11.5 Gallons	1.052	1.014	5	41.48	4.34 °L	1.6K	0
Author: BatRastard Boil Size: 12.5 Gallons Boil Time: 90 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: 11/3/2012 4:25 PM Notes: Experimental brew using 2 Ghost Peppers and dry hopping with Russian Hops. Made this at a "Teach a Friend to Brew Day" with the Sangre de Cristo Craft Brewers Club hosted by Santa Fe Brewing. The pepper went in with :15 to go on the boil and produced a nice bit of heat without any veggie flavor. The hops where smooth and subtle. So far haven't found anyone who didn't like it and I would brew it again except I don't brew repeats. (Too many ideas, too little brew capacity!)
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