Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
How Many Times	English Barleywine	5.5 Gallons	34.089	10.776	13.91	33.5	19.68 °L	1.3K	0
Author: loganneff64 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 29.4 Efficiency: 67 Mash Thickness: 1 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: 9/19/2022 11:07 PM Notes: Recipe to be tripled and put in a 15 gallon whiskey barrel for approx 6 months to upwards of a year. May need to solera with a previous batch to top up barrel. Target 5.3-5.4 pH ideal yeast choice wyeast scottish ale pitch at 3million cells per mL per ° Plato aerate like crazy. and re-oxygenate at 8 hours
New Texian Dark Lightnin' Barleywine	American Barleywine	5 Gallons	1.137	1.034	13.44	0	21 °L	1.3K	0
Author: New Texian Brew Boil Size: 5 Gallons Boil Time: 60 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: 4/3/2012 1:59 PM Notes:
William Black X	Belgian Blond Ale	5.5 Gallons	1.108	1.027	10.61	0	13.59 °L	1.3K	0
Author: Bfonta001 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.079 Efficiency: 70 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: 4/2/2015 12:01 PM Notes:
Big Stout	Wood-Aged Beer	5.5 Gallons	1.12	1.032	11.62	59.8	40.38 °L	1.3K	2
Author: umakemyheadhurt Boil Size: 7.56 Gallons Boil Time: 120 Boil Gravity: 1.084 Efficiency: 68 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: 10/14/2021 1:58 AM Notes:
Honey Saison	Saison	44 Litres	1.046	1.008	5	21.14	2.79 °L	1.3K	0
Author: theodorekenn Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 85 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/12/2017 5:28 AM Notes:
Land Shark Clone	International Pale Lager	5.5 Gallons	1.053	1.013	5.23	14.35	3.09 °L	1.3K	1
Author: Customcovers Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.25 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: 12/12/2023 1:57 AM Notes:
Mixed Berry Wheat Ale	Fruit Beer	5.5 Gallons	1.049	1.009	5.34	25.24	13.86 °L	1.3K	0
Author: KidDoc1108 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: -15.48 psi Creation Date: 2/11/2021 4:54 PM Notes:
Golden Ale	British Golden Ale	23 Litres	1.051	1.013	4.91	40.95	4.18 °L	1.3K	1
Author: Wolf Pack Brewing Boil Size: 37.85 Litres Boil Time: 90 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 16 ° C Priming Method: co2 Priming Amount: 2.01 bar Creation Date: 1/30/2021 10:19 PM Notes: https://beerandbrewing.com/loving-summer-blonde-ale-recipe/ https://www.youtube.com/watch?v=TGmYdl-qBxs Mill the grains and mix with 3 gallons (11.2 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.3 gallons (16.2 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule. After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for one week, then allow temperature to free rise to 70°F (21°C). Upon completion of fermentation, add dry hops and wait 2–3 days. Crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 2.5 volumes of CO2.
Dog Days Lager	Czech Pale Lager	5.5 Gallons	1.042	1.009	4.4	19.18	3.29 °L	1.3K	1
Author: Bcparfitt Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.5 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: 5/11/2020 2:25 PM Notes: Mash at 154F for 1 hour. For more flavor, add the whole ounce of hops to the kettle as you sparge the mash, so the hops soak the time it takes to come up to a boil and the whole boil of 60min, this is the first wort hop. Otherwise boil for 5 mins, add hops and boil for another 60. Don't cheat on aeration. Pitch and set the fermentation at 58F for 7 days, raise to 65F for another week and then move to a sealed keg and leave on basement floor ideally for 2-3 weeks at 48F. After that chill and check on carbonation level.
Left Hand Milk Stout Clone	American Stout	5.5 Gallons	1.058	1.018	5.19	22.18	40.15 °L	1.3K	2
Author: Ethan T Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A 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: 4/2/2019 1:07 AM Notes: Mash at 151 for 90 minutes. Boil for 90 minutes following hop schedule. Add lactose 15 minutes before end of boil. Ferment at 70 and then go to secondary at 60 for at least a week.
Honey Blonde Ale	Blonde Ale	53 Litres	1.039	1.01	3.83	27.87	3.84 °L	1.3K	1
Author: alejoang Boil Size: 58 Litres Boil Time: 90 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/13/2019 7:09 PM Notes:
Ozarks Vienna Amber	American Amber Ale	12 Gallons	1.053	1.012	5.27	30.14	11.04 °L	1.3K	1
Author: Ozarks Mountain Brewery Boil Size: 15 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 80 Mash Thickness: 1.75 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: 3/4/2018 12:51 AM Notes: This is an excellent beer, I recommend this to anyone, and this will get repeated for sure
Sierra Barbara	American Pale Ale	18.93 Litres	1.058	1.016	5.45	37.41	10.85 °L	1.3K	0
Author: La Mal Famée Boil Size: 26.3 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 69 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: DME Priming Amount: 188 Creation Date: 10/22/2013 4:44 PM Notes:
Mexican Hot Chocolate Stout	Foreign Extra Stout	1 Gallons	1.056	1.014	5.5	39.42	50 °L	1.3K	1
Author: rolandblais Boil Size: 1.3 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2017 12:39 AM Notes: Grin bill is a guess. I don't have the recipe used for the kit Pre-Brew: Sanitize You might be surprised to learn that sanitization might actually be the most important thing here. If things are not completely clean, your yeast will die. You will not drink good beer, and the next few steps will only provide you with a valuable learning experience instead of a decidedly more valuable drinking experience. • Dissolve half of your sanitzer packet with a gallon of water in a container. Save the second half for when you bottle. • Soak everything you are going to use, rinse with water, and let air dry on some paper towels. If it isn’t totally dry when you are ready to start don’t worry. • Keep the extra sanitizer in a container for now. Chances are you’ll want to re-sanitize something later. • NOTE: Follow the instructions on your sanitizer. Sanitizers are different. C-Brite should be rinsed off. StarSan does not need to be. Brooklyn Brew Shop’s Sanitizer is also no rinse. One packet makes two gallons. Use half for brewing and half for bottling. The Mash • Heat 2.5 quarts (2.4 liters) of water to 160°F (71°C). • Add grain (This is called “mashing in.” Take note of jargon. Or don’t). • Mix gently with spoon or spatula until mash has consistency of oatmeal. Add water if too dry or hot. Temperature will drop to ~150°F (66°C). • Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use your thermometer to take temperature readings from multiple locations. • You likely don’t need to apply heat constantly. Get it up to temperature, then turn the heat off. Monitor, stir, and adjust accordingly to keep in range. • After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”). The Sparge • Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C). • Set up your “lauter tun” (a strainer over a pot). • Carefully add the hot grain mash to the strainer, collecting the liquid that passes through. • This liquid is called “wort” (pronounced “wert”). It will be your beer. • Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars. • You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20% to evaporation later on, so you want to start with a bit more than you’ll end with. • Re-circulate wort through grain once. The Boil • In a pot, heat wort until it boils. • Keep boiling until you’ve hit the “hot break” (Wort will foam - you may need to reduce heat slightly so it doesn’t boil over.) • Stir occasionally. All you want is a light boil – too hot and you lose fermentable sugars and volume. • The boil will last 60 minutes. Start your timer and add in the rest of the ingredients at these times: - Add 2/3 Northern Brewer Hops at start of boil. - Add 1/3 Northern Brewer Hops 45 minutes into boil. - At 60 minutes turn off heat. Add chili peppers and cinnamon stick. • Twenty percent of the wort will have evaporated in this step leaving you with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area of your pot extra large, or you brewed on a really hot day, you may have less than the full amount. Don’t worry – you just reduced your beer a bit too much, but you can add more water in the next step. Fermentation • Place brew pot in an ice bath until it cools to 70°F (21°C). • Once cooled, place strainer over funnel and pour your beer into the glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort and clarify your beer (as well as catch any sediment from going into the fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low. • “Pitch” yeast. (Toss the whole packet in.) • Shake aggressively. You’re basically waking up the yeast and getting more air into the wort. • Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more than 1” (2.5 cm) into the stopper and place the other end in small bowl of sanitizer. solution You’ve just made a “blow-off tube”. It allows CO2 to escape. • Let sit for two or three days or until vigorous bubbling subsides. This is when fermentation is highest. You may notice bubbles and foam at the top of the beer. After bubbling calms down, clean tubing and ready your airlock. • Sanitize, then re-assemble airlock, filling up to line with sanitizer. • Insert airlock into hole in stopper. • Keep in a dark place at room temperature for two weeks without disturbing other than to show off to friends. (If beer is still bubbling, leave sitting until it stops.) • In the meantime, drink beer with self-closing swing tops, or ask for empties at a bar that has some. If you have a bottle capper and caps, you can save two six packs of non-twistoff beers instead. Two Weeks Later: Bottling • Thoroughly rinse bottles with water, removing any sediment. • Mix remaining sanitizer with water. • Fill each bottle with a little sanitizer and shake. Empty after two minutes, rinse with cold water and dry upside down. • Dissolve 3 tablespoons maple syrup with 1/2 cup water. Pour into a sanitized pot. You will be siphoning your beer into the same pot in the next steps. - Carbonation comes from adding sugar when bottling, so if you filled your jug with less than the full gallon in the last step, use less maple syrup when bottling. Using the full amount can result in your beer being over-carbonated. • Siphoning (It all happens pretty fast. You may want to practice on a pot of water a few times.) To see it in action first, watch the How to Bottle video at brooklynbrewshop.com/instructions. A. Attach open tubing clamp to tubing. B. Fill tubing with sanitizer. C. Attach sanitized tubing to the short curved end of your sanitized racking cane. Attach the black tip to the other end - it will help prevent sediment from getting sucked up. It will probably be a snug fit, but you can get it on there. D. Pinch tubing clamp closed. E. Remove screw-cap stopper and place racking cane into jug, just above the sediment at the bottom (“trub”). F. Lower end of tubing not connected to racking cane into sink. Suction will force beer up and through the racking cane and tubing. Open tubing clamp, let sanitizer flow into sink until beer just starts to flow out of the tubing, then clamp shut. Open clamp on tubing, allowing beer to flow into pot with sugar solution. Tilt jug when beer level is getting low, but be careful in not sucking up the trub. • Siphon beer from pot into bottles, pinching tube clamp to stop flow after each bottle. • Close bottles. • Store in a dark place for 2 weeks • Put beers in the fridge the night before you drink them. • Drink. Share with friends if you’re the sharing type.
Copernican Rauchbock	Classic Style Smoked Beer	9 Litres	1.048	1.008	5.27	35.35	21.93 °L	1.3K	0
Author: jeremy-o Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 57 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 13 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/23/2016 9:15 AM Notes:
American Rye Amber Ale	American Amber Ale	5.25 Gallons	1.051	1.012	5.11	33.09	15.48 °L	1.3K	0
Author: BBQ-N-BREW Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/18/2016 11:38 AM Notes:
Sams Vienna Lager	Vienna Lager	5.5 Gallons	1.051	1.013	5.05	28.03	10.19 °L	1.3K	0
Author: dbrowning Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/25/2015 10:42 AM Notes:
Kevin's Lager Recipe 2206	Standard American Lager	12 Gallons	1.048	1.011	4.86	13.56	2.84 °L	1.3K	0
Author: haeffnkr Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 81 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 51 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/10/2015 11:00 AM Notes:
Krampus Holiday Ale	American Brown Ale	5 Gallons	1.06	1.02	5.25	23.06	33.08 °L	1.3K	2
Author: MRL Boil Size: 7 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: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/22/2014 9:35 PM Notes:
Nasty Nate's IPA	American IPA	6 Gallons	1.056	1.014	5.52	54.76	8.6 °L	1.3K	0
Author: beermonger Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/16/2014 2:08 AM Notes:
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