Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Chocolate Stout	No Profile Selected	80 Litres	1.053	1.01	5.71	35	41.98 °L	6.4K	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:
Double Sunshine Clone	Double IPA	5 Gallons	1.076	1.015	8.04	146.25	8.38 °L	6.4K	3
Author: Seaview Brewery Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 66 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/2/2015 10:44 PM Notes: For the dry hop it was suggested to cool the wort after primary fermentation down to 55* for 24-48 hours to drop the yeast and other sediment. Transfer to secondary for dry hop for 4-7 days. Transfer to keg or bottling bucket for packaging. This extra step while not crucial likely helps reduce the bitterness and enhances the fruitiness of the citra hops. This batch could also benefit from a few weeks of conditioning. Young heavily citra based beers have been reported to have off flavors. The flavor seems to greatly improve after 2-4 weeks of aging. Note: Lawson reportedly uses Gambrinus malt as the base for some of his beers. The pale malt wasn't available so I substituted with their ESB malt. This will add slightly more color and malt flavor than the pale malt.
1554 Clone	Dark American Lager	5 Gallons	1.051	1.013	5.01	23.95	25.48 °L	6.4K	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
DP - Australian Pale Ale	American Pale Ale	40 Litres	1.048	1.013	4.52	33.78	6.66 °L	6.4K	1
Author: Bottom Shelf Brewery Boil Size: 47 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 91 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/15/2015 11:25 AM Notes: Brewed on 15/11/15 One extra pack of yeast (4 packs) Starter done the day before. Brewed for cousins xmas, will dry hop half the brew. Cascade Fermented at 21 deg frrom sunday night until tuesday morning. Fermentation slowes by then so i moved up the tempreture to 24deg.
Blueberry Stout	Sweet Stout	5.5 Gallons	1.096	1.022	9.73	77.57	50 °L	6.4K	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/
Kentucky Bourbon Barrel Ale	Wood-Aged Beer	7.5 Gallons	1.082	1.019	8.28	17.41	11.3 °L	6.4K	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.
Mill Town Maibock	Maibock/Helles Bock	14 Gallons	16.574	4.324	6.68	30.44	6.67 °L	6.4K	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.
Lakefront Brewery Fixed Gear Clone	Irish Red Ale	5.5 Gallons	1.067	1.012	7.14	44.77	12.56 °L	6.4K	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:
Apache Redskin - Braumeister 20L	Specialty IPA: Red IPA	21 Litres	1.061	1.014	6.19	49	17.71 °L	6.4K	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˚
Peach IPA	American IPA	5.5 Gallons	1.068	1.016	6.85	58.29	7.34 °L	6.4K	3
Author: RockyMtnGT Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/13/2016 8:42 PM Notes: Add 1lb of peach puree at 1 week with dry hop Adjust salts and acidulated malt as needed
1 Gallon Imperial Stout	Russian Imperial Stout	1 Gallons	1.104	1.019	11.09	84.83	50 °L	6.4K	1
Author: Doug Hanson Boil Size: 2 Gallons Boil Time: 75 Boil Gravity: 1.052 Efficiency: 60 Mash Thickness: N/A 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: 4/25/2019 5:46 PM Notes:
Ginger Mead	Metheglin	1 Gallons	1.084	1.001	10.89	10.17	3.86 °L	6.4K	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.
Carrot Beer	Spice, Herb, or Vegetable Beer	20.8 Litres	1.058	1.012	6.03	15.96	11.34 °L	6.4K	0
Author: SJB Homebrew Boil Size: 25.4 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 79 Mash Thickness: 3.1 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: 11/10/2015 3:50 AM Notes: Blend raisins and allspice with 1 cup wort and add to boil with 5 mins remaining. Roast and mash carrots, mix with boiling water and cool then add to primary
Robust Porter 3	American Porter	5 Gallons	1.066	1.018	6.2	41.52	35.2 °L	6.4K	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
Saudade (Unicer Super Bock Clone) 10 Gallons	International Pale Lager	10 Gallons	1.057	1.014	5.57	23.73	4.67 °L	6.4K	0
Author: Wharf Works Boil Size: 9.5 Gallons Boil Time: 90 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: 1.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 45 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2018 6:32 PM Notes:
Peaches And Cream 5 Gal	Cream Ale	6.5 Gallons	1.048	1.011	4.9	28.03	3.73 °L	6.4K	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.
Denis - Leffe Blond Clone	Belgian Blond Ale	100 Litres	1.065	1.019	5.94	19.93	6.45 °L	6.4K	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:
05 - Corona Clone	Light American Lager	25 Litres	1.061	1.012	6.42	18.92	2.83 °L	6.4K	3
Author: Gulating Tromsø Boil Size: 34.07 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/7/2017 3:04 PM Notes: Meskes på angitt tid og temperatur. Deretter økes temperaturen til 78 grader for videre sirkulering og utskylling. Vørteren kokes i henhold til de angitte tidene på oppskriften. Humlen tilsettes som beskrevet på posene. Det er anbefalt og benytte klarningsmiddel ( Whirlfloc ) tilsettes 15 minutter for kokeslutt. ( Hvis man har dette tilgjengelig ) Avkjøles til 25 grader før overføring til gjæringskar. Anbefalt gjæringstempratur 12 grader Total meskevann som du trenger 17.5 L vannmengde til skylling 14.5 L
Fuller's London Porter Clone BYO	English Porter	5.5 Gallons	1.045	1.01	4.6	25.28	27.26 °L	6.4K	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:
Amber Of The Vale V2.6	American Amber Ale	6 Gallons	1.053	1.01	5.63	32.3	12.85 °L	6.4K	8
Author: Jeremiah White Boil Size: 7.57 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: Keg Priming Amount: Force carb Creation Date: 1/23/2016 6:07 PM Notes: I recommend clearing with Gelatin. Won 1st place in Fort Walton Beach Homebrew club malty beers category.
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