Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Morning Bell	Cream Ale	7.5 Gallons	1.053	1.012	5.45	9.1	4.48 °L	6.2K	0
Author: Nikolnikov Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 72 Mash Thickness: 1.5 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: 10/13/2015 10:50 PM Notes: - Add phosphoric acid to get pH down to ~5.3
Todd The Axe Man Clone	American IPA	5.5 Gallons	1.076	1.019	7.45	73.19	6.31 °L	6.2K	0
Author: Nobel Savage Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/18/2017 1:40 PM Notes: Note: Dry hop in primary first 4- 7 days, secondary dry hop again for 4-7 days.
Kveik_Pale_II	American Pale Ale	4 Gallons	1.046	1.009	4.88	59.59	4.62 °L	6.2K	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:
Roche Four LODO	Trappist Single	15 Litres	1.052	1.013	5.14	20.7	18.86 °L	6.2K	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:
Dry Dock Paragon Apricot Blonde	Blonde Ale	5.5 Gallons	1.057	1.014	5.67	23.1	5.62 °L	6.2K	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
Hop Cliff	No Profile Selected	5 Gallons	1.093	1.023	9.12	142.44	14.07 °L	6.2K	0
Author: David Saba Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/21/2014 7:11 PM Notes:
Founders Porter Clone	Robust Porter	5.5 Gallons	1.06	1.013	6.18	52.41	39.79 °L	6.2K	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:
NixonBrew - Breakfast Of Champions Oatmeal Milk Stout	Sweet Stout	5 Gallons	1.065	1.019	6.09	72.29	40 °L	6.2K	3
Author: NixonBrew Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/31/2014 6:25 AM Notes: All my friends and family loved this one. Definately one to try.The IBU seem high, but magnum is very smooth and balances perfectly. Bottle condition for at least a month. My FG came out to 1.019. Oats, milk sugar, and a hint of coffee makes one good breakfast of champions. Age this for a few months and it gets even better. Made it again.. Same recipe, same awesome beer. Going to submit to a local homebrew contest.. Update; This baby got me the first place trophy! 1st out of 14 entries in a local homebrew contest. Stuff is fantastic
Lager (Vienna, Gold Medal)	Vienna Lager	5.5 Gallons	1.052	1.015	4.95	27.48	10.98 °L	6.2K	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)
Kolsch	Kölsch	6.5 Gallons	1.047	1.011	4.76	16.48	3.61 °L	6.2K	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/
RIS 2.0	Russian Imperial Stout	5.75 Gallons	1.112	1.038	11.12	126.07	50 °L	6.2K	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:
Ginger Mead	Metheglin	1 Gallons	1.084	1.001	10.89	10.17	3.86 °L	6.2K	1
Author: Ciaran_Eli Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.084 Efficiency: 100 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Dextrose Priming Amount: 1.0oz Creation Date: 7/31/2018 7:59 PM Notes: Zest one lemon and set the zest aside. Juice the lemon as well. Bring a gallon of water to a boil. Add the lemon juice. Process 10oz of fresh ginger root in a food processor. Add the ginger to the boil. Add lemon zest 10 minutes after ginger has been added. With 20 minutes remaining in the (hour-long) boil, you can add 0.2oz of lemondrop hops, although this is optional. At flameout, add yeast nutrient and energizer and allow to dissolve completely. Cool the wort to 170 Fahrenheit (77 Celsius) and add the honey, allowing it to dissolve completely while stirring gently. Cool the wort to 68F (20C) and add it to the carboy by pouring it through a filter (cheesecloth, muslin bag) to remove plant matter and aerate. Pitch Lalvin K1-V1116 and cover with an airlock. Rack in about two weeks when FG is reached, add priming sugar, and bottle.
Dogfish Head 120 IPA Clone	Imperial IPA	10 Gallons	23.174	3.723	11.86	185.57	6.46 °L	6.2K	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.
Summit EPA Clone V1.4	American Pale Ale	6 Gallons	1.049	1.009	5.3	42.22	8.67 °L	6.2K	1
Author: Jeremiah White Boil Size: 7.07 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/20/2016 3:55 PM Notes:
Tiktai (Belgian Single)	Belgian Specialty Ale	19 Litres	1.05	1.01	5.23	34.79	4.4 °L	6.2K	0
Author: Umoyk Boil Size: 20.9 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 24 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/13/2013 10:14 PM Notes: Table beer. Designed to highlight the yeast. Pitch at 20°C and let it rise to 21-23°C in the first 24 hours, and to 24-25°C in the next 24 hours.
1554 Clone	Dark American Lager	5 Gallons	1.051	1.013	5.01	23.95	25.48 °L	6.2K	0
Author: TravelDog Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/4/2015 12:15 AM Notes: Step by Step. Steep grains in 3.0 qts. of water at 154'f for 45 minutes. Add water to make 3.0 gallons of wort and bring to boil. Stir in dried malt extract and boil for 60 minutes, adding hops at time indicated. Add Munich malt extract for final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up to 5.0 gallons with cool water, aerate and pitch yeast. ferment at 65'F
German Pilsner	German Pilsner (Pils)	5.25 Gallons	1.046	1.008	5	18.71	3.29 °L	6.2K	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
Cranberry Ale	Fruit Beer	5.5 Gallons	1.071	1.018	6.94	41.06	8.2 °L	6.2K	0
Author: Antmuzic Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 75 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: 8/27/2017 3:29 PM Notes: 1lb cranberry pureed at 30 1lb cranberry pureed at 0 1lb cranberry pureed after primary fermentation or at high krausen Mash Schedule Strike grains with 4.88 gal of water at 162.2 °F. Mash at 150 °F for 60 min. Vorlauf and lauter 2.97 gal in your first runnings. Add 3.53 gal of sparge water at 168 °F. Vorlauf and lauter 3.53 gal in your second runnings. Your combined runnings should be 6.5 gal.
Margarita Sour	Light American Lager	5.5 Gallons	1.042	1.01	4.18	11.67	2.45 °L	6.2K	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:
Young´s Special London Ale #1	Strong Bitter	12 Litres	1.064	1.015	6.35	33.53	11.8 °L	6.2K	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.
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