Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Lager (Vienna, Gold Medal)	Vienna Lager	5.5 Gallons	1.052	1.015	4.95	27.48	10.98 °L	6.3K	1
Author: Whiskeyjack Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 73 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: 1/29/2015 2:15 AM Notes: 3 oz of Black Patent Malt (at Mashout)
Scotty's Neapolitan Milk Stout	Sweet Stout	5.5 Gallons	1.058	1.02	5.01	21.3	38.01 °L	6.3K	5
Author: Brewballs Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: Dextrose Priming Amount: N/A Creation Date: 2/25/2015 9:00 PM Notes:
German Pilsner	German Pilsner (Pils)	5.25 Gallons	1.046	1.008	5	18.71	3.29 °L	6.3K	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
2024 Winter Warmer	Clone Beer	20 Litres	1.062	1.016	6.13	19.94	14.83 °L	6.3K	1
Author: iron man brewing Boil Size: 21.25 Litres Boil Time: 70 Boil Gravity: 1.059 Efficiency: 75 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/11/2016 3:18 AM Notes:
Lingonberry Mead	Other Fruit Melomel	1 Gallons	1.104	1.002	13.38	0	13.2 °L	6.3K	2
Author: liquid bread brewery Boil Size: 1 Gallons Boil Time: 1 Boil Gravity: N/A Efficiency: 100 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: 6/13/2012 2:26 PM Notes: Honey is mostly wildflower. Added w/o boiling. Belgian water profile..
RIS 2.0	Russian Imperial Stout	5.75 Gallons	1.112	1.038	11.12	126.07	50 °L	6.3K	0
Author: Mr Binsky Boil Size: 10.8 Gallons Boil Time: 240 Boil Gravity: 1.06 Efficiency: 78 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2014 6:10 PM Notes:
Young´s Special London Ale #1	Strong Bitter	12 Litres	1.064	1.015	6.35	33.53	11.8 °L	6.3K	0
Author: fvbrewery Boil Size: 18 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 65 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 21 ° C Priming Method: Corn Sugar Priming Amount: 0.75 cup Creation Date: 12/9/2015 12:18 PM Notes: Step by Step Mash grains at 153 °F (67 °C) in 16.5 quarts (15.5 L) of water. Mash for 60 minutes. Collect 6.5 gallons (25 L) of wort. Boil wort for 90 minutes, adding hops at the times indicated in ingredients list. Ferment at 69 °F (21 °C). Separate 1L of Wort, freeze it and, before bottling, reboil it, caramelizing and add it back into the beer.
Dogfish Head 120 IPA Clone	Imperial IPA	10 Gallons	23.174	3.723	11.86	185.57	6.46 °L	6.3K	2
Author: perogi Boil Size: 12.7 Gallons Boil Time: 120 Boil Gravity: N/A Efficiency: 80 Mash Thickness: N/A Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/4/2013 11:35 PM Notes: In a bowl, mixed together 3 Oz. Amarillo, 3 Oz. Warrior, 3 Oz. Simcoe and blended together. Made 40 Dixie cups with 6.3 grams in each cup. Added 1 cup every 3 minutes for all of 120 minute boil. Divided Dextrose into 28 individual 12 oz ziplock bags. After transfer to conical, started adding the second day, twice daily (12 oz in the morning and 12 oz in late afternoon) for 14 days. I had a 1 gallon pitcher and whisk sitting in a bucket of StarSan. Would dump 2 quarts from the conical and add 12 oz of Dextrose, then pour back into the conical. Towards the end, would see how fermentation was doing before adding. If fermentation slowed, re-think before you add more sugar as once added the final beer may be sweet. 1/2 gallon of wort was added to the high gravity yeast to make a starter. Second yeast was added on day 5 of fermentation. Oxygen was added once daily for 4 days. 30 seconds @ 1200 psi with 0.2 micron SS Stone. Dry hopping: Added 2 oz. Amarillo, 2 oz. Warrior and 2 oz. Simcoe to a bowl and blend. 28 ziplock backs were filled with 6 grams of hops each. 1 bag was added with each evening addition of dextrose and continued for a total of 28 additions or 4 weeks. Fermentation was on the cold side, roughly 66-70 degrees. Lots of heat from the yeast. OF ended at 1.050. Let sit for a few days on yeast to help finish fermentation. Stopped adding sugar on day 13. Total dextrose added as 21.5 pounds. Re-calculated OG was 1.200. Bottled in 6 oz champagne splits, no addional yeast or sugar added. No carbonation. Final % with high gravity hydrometer was 20.7% abv. Beer has aged nicely and a wonderful treat for on a cold night or for a beer tasting event.
Founders Porter Clone	Robust Porter	5.5 Gallons	1.06	1.013	6.18	52.41	39.79 °L	6.3K	5
Author: Guidry Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.3 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: 2/16/2015 9:43 PM Notes:
Omnipollo Fatamorgana Clone	American IPA	2.5 Gallons	1.082	1.02	8.05	58.98	5.58 °L	6.3K	2
Author: ck16801 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 48 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/1/2015 12:52 AM Notes:
Dry Dock Paragon Apricot Blonde	Blonde Ale	5.5 Gallons	1.057	1.014	5.67	23.1	5.62 °L	6.3K	8
Author: Ken in MN Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: 133.0 g Creation Date: 2/27/2016 4:55 PM Notes: http://www.northernbrewer.com/documentation/allgrain/AG-ParagonApricotBlonde_Pro_DryDock.pdf
Margarita Sour	Light American Lager	5.5 Gallons	1.042	1.01	4.18	11.67	2.45 °L	6.3K	0
Author: cgeorge Boil Size: 7.25 Gallons Boil Time: 90 Boil Gravity: 1.033 Efficiency: 75 Mash Thickness: 2 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: 2/15/2019 7:42 PM Notes:
Strong SMASH Lager	Czech Premium Pale Lager	22 Litres	1.061	1.01	6.69	35.49	3.62 °L	6.3K	3
Author: gargarean Boil Size: 27 Litres Boil Time: 90 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 6 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: 9/3/2016 6:53 AM Notes:
Kveik_Pale_II	American Pale Ale	4 Gallons	1.046	1.009	4.88	59.59	4.62 °L	6.3K	0
Author: abrouwers Boil Size: 5.2 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 72 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/12/2016 10:35 AM Notes:
Galaxy Pale Ale	American Pale Ale	6 Gallons	1.055	1.014	5.42	41.89	5.93 °L	6.3K	3
Author: Jonathan Wurth Boil Size: 6.8 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 73 Mash Thickness: 1.4 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: 8/31/2016 1:05 PM Notes:
Roche Four LODO	Trappist Single	15 Litres	1.052	1.013	5.14	20.7	18.86 °L	6.3K	29
Author: homoeccentricus Boil Size: 17 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 72 Mash Thickness: 5.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/18/2016 8:20 PM Notes:
Kolsch	Kölsch	6.5 Gallons	1.047	1.011	4.76	16.48	3.61 °L	6.3K	2
Author: Tradition Brewing Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 58 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 8/3/2015 4:03 AM Notes: Initial Procedure: RO water treated with 1/4 tsp Phosphoric Acid per 5 gallons. Ferment at 58 for four days. Then let rise to 68 to finish. Lager 1-2 months at 40 degrees. Brewed first batch with a pitch temp of 58. It started very slow and did not take off until I went up to 61. Will pitch next batch at 60 and let rise to 62 and ferment at that temp for 3-4 days and begin ramping up to 68 to finish. Future suggestion: Add a bit of Epsom Salt to get a fuller, more complex flavor. (tip from Colin Kaminsky) Mash out at 168 Award Winning: Took 1st Place At The 2015 Oregon Brew Crew 14th Annual Fall Classic.* *http://fallclassic2015.oregonbrewcrew.org/
Heavy Oil - Braumeister 20L	Russian Imperial Stout	20 Litres	1.121	1.035	11.34	44.28	50 °L	6.3K	3
Author: AnteK Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.093 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/7/2016 12:53 AM Notes: Important I recommend for High-gravity a Double Mash method for Braumeister 20l, efficiency 65 % for that Instructions . First Mash: Half of the grains whitout black malt in the pipe, make the Sparge to reach 25 L for that 4l sparge warter. . Second Mash: Other half of the grains in the pipe with (black malt in the last 40 minutes.) - 4l sparge warter. Aerate the wort with pure oxygen or filtered air and pitch (2 Safale S04 yeast). .First fermentation at 18 to 20 c˚ 15 days .Secondary fermentation 10 days at 20 c˚ "Optional 30g Coconuts Nibs in the hopbag" .Cold crash "10 days" at 0c˚ Cheers!!
Long Trail Ale Clone	Altbier	8.57 Gallons	1.046	1.011	4.61	16.17	11.1 °L	6.3K	0
Author: evg123 Boil Size: 10 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 60 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/12/2016 8:03 PM Notes:
Czech Pilsener	Czech Premium Pale Lager	5.5 Gallons	1.061	1.016	6	44.9	3.74 °L	6.3K	7
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/6/2016 10:58 PM Notes:
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