Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Robust Porter 3	American Porter	5 Gallons	1.066	1.018	6.2	41.52	35.2 °L	6.3K	0
Author: Herr Braumeister Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/8/2015 12:45 AM Notes: 3rd place 2015 World Cup of Beer. https://www.worldcupofbeer.com/wp-content/uploads/sites/2/2015/04/2015.pdf 2nd place 2015 Alameda County Fair (Coal Porter) http://www.beercomps.org/baboprev/BABO2015.html
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:
Fuller's London Porter Clone BYO	English Porter	5.5 Gallons	1.045	1.01	4.6	25.28	27.26 °L	6.3K	0
Author: Craft Solutions Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 2.79 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: 5/16/2017 6:24 PM Notes:
Ginger Mead	Metheglin	1 Gallons	1.084	1.001	10.89	10.17	3.86 °L	6.3K	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.
Chocolate Stout	No Profile Selected	80 Litres	1.053	1.01	5.71	35	41.98 °L	6.3K	2
Author: Mario Bojorquez Boil Size: 100 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/10/2016 2:33 AM Notes:
Coopers Best Extra Stout	American Stout	20 Litres	1.065	1.015	6.54	33.53	39.15 °L	6.3K	2
Author: Mall Boil Size: 27.3 Litres Boil Time: 90 Boil Gravity: 1.047 Efficiency: 70 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: 4/14/2015 5:03 AM Notes:
Carlton Draught Clone #1	International Pale Lager	20 Litres	1.052	1.008	5.87	56.14	4.38 °L	6.3K	1
Author: Nick Mc Boil Size: 24 Litres Boil Time: 75 Boil Gravity: 1.044 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/19/2018 4:09 AM 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:
Camden Pale Clone	American Pale Ale	28 Litres	1.044	1.007	4.78	33.77	6.4 °L	6.3K	1
Author: Achilles M Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 16.5 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/6/2017 10:06 PM Notes: My guess at the 2017 Camden Pale Recipe. Adjust mash and boil as necessary.
Denis - Leffe Blond Clone	Belgian Blond Ale	100 Litres	1.065	1.019	5.94	19.93	6.45 °L	6.3K	0
Author: Jandira Boil Size: 110 Litres Boil Time: 90 Boil Gravity: 1.059 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/14/2016 5:27 PM Notes:
Blueberry Stout	Sweet Stout	5.5 Gallons	1.096	1.022	9.73	77.57	50 °L	6.3K	2
Author: =DCB= Boil Size: 7.5 Gallons Boil Time: 120 Boil Gravity: 1.071 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/14/2017 6:12 PM Notes: After fermentation is complete, in separate mesh bags, add to the fermentor 8 oz (227 g) of roasted cacao nibs and one vanilla bean split lengthwise. Leave the cacao nibs in contact with the beer for 1–3 days, tasting daily and removing cacao nibs when desired flavor profile is achieved. Condition for 2–3 weeks while aging with the vanilla bean. https://beerandbrewing.com/chocolate-achromatic-stout-recipe/
Melbourne/Victoria Bitter Double Batch	Premium American Lager	29 Litres	1.06	1.011	6.46	59.42	5.6 °L	6.3K	0
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 70 Mash Thickness: 3 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: 6/5/2015 3:10 AM Notes:
Mill Town Maibock	Maibock/Helles Bock	14 Gallons	16.574	4.324	6.68	30.44	6.67 °L	6.3K	0
Author: perogi Boil Size: 13.8 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 80 Mash Thickness: N/A Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 50 ° F Priming Method: Forced Carbonation Priming Amount: 2.7 volumes Creation Date: 2/15/2013 12:42 AM Notes: Got third place in the first round of the 2013 NHC in St. Paul with an average score of 37.5.
Dry Stout - 20L	Dry Stout	20 Litres	1.042	1.01	4.15	38.98	32.22 °L	6.3K	2
Author: mestres cervejeiros Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.029 Efficiency: 70 Mash Thickness: 2.6 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: 4/23/2015 4:56 PM Notes:
Apache Redskin - Braumeister 20L	Specialty IPA: Red IPA	21 Litres	1.061	1.014	6.19	49	17.71 °L	6.3K	10
Author: AnteK Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 5/2/2016 11:42 PM Notes: My recipes are all elaborated for Speidel Braumeister 20L The recipes clone are sometimes a little different from the original but are adjusted according to the final result. BIAB method for Braumeister 20l, efficiency 70 % total Water: 29l. 25l to mash / Mash PH 5.3 4l to sparge Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚ 5/7 days Dry Hop "3 days" at 20 c˚ Simcoe Centennial Cold crash "5 days" at 0c˚
NixonBrew - Breakfast Of Champions Oatmeal Milk Stout	Sweet Stout	5 Gallons	1.065	1.019	6.09	72.29	40 °L	6.3K	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
Tiktai (Belgian Single)	Belgian Specialty Ale	25 Litres	1.051	1.01	5.36	29.87	4.37 °L	6.3K	0
Author: Umoyk Boil Size: 26.85 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 78 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.
Lakefront Brewery Fixed Gear Clone	Irish Red Ale	5.5 Gallons	1.067	1.012	7.14	44.77	12.56 °L	6.3K	1
Author: Ozarks Mountain Brewery Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.049 Efficiency: 80 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/9/2014 9:24 PM Notes:
Peaches And Cream 5 Gal	Cream Ale	6.5 Gallons	1.048	1.011	4.9	28.03	3.73 °L	6.3K	1
Author: Amapola Ales Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 73 Mash Thickness: 1.5 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: 7/1/2016 4:59 AM Notes: mesh back for peaches, after boil freeze for 2ndary. week 2. lager at 55 after 2 week for 2 more.
Kentucky Bourbon Barrel Ale	Wood-Aged Beer	7.5 Gallons	1.082	1.019	8.28	17.41	11.3 °L	6.3K	0
Author: RMRPE Boil Size: 10.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 73 Mash Thickness: 1.3 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: 9/20/2016 5:55 PM Notes: Based on info from Alltech Lexington Brewery, this is Kentucky Ale aged in oak. Below are the percentages of the grains: 78% American 2row, 8% Caramel 40, 8% Carapils, 6% Malted Wheat. Hopped with East Kent Goldings and Fuggles and fermented with an English Ale yeast strain. Age the beer for 6 weeks in freshly emptied bourbon barrels. Your best bet would be to soak a charred oak spiral in good bourbon and then stick that in your aging vessels. I added 1 oz Black Patent to get color where I wanted it. I will be adding 4 oz of toasted oak and 12 oz of bourbon to secondary. Age 6 weeks in Secondary.
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