Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Pre-Prohibition Corn Lager	Pre-Prohibition Lager	5.5 Gallons	1.054	1.008	6	37.83	4.89 °L	5.9K	0
Author: GregH Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 46 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/6/2016 1:09 AM Notes:
Chimay Blue Clone	Belgian Dark Strong Ale	20 Litres	1.092	1.01	10.77	3.15	26.6 °L	5.9K	1
Author: Cyx Boil Size: 6.5 Litres Boil Time: 60 Boil Gravity: 1.254 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 2.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/6/2018 4:29 AM Notes: Steep Caramunich II and Spec B grain for 20-30 mins with 3 litres of hot tap water (not boiling). Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain. Add another 2.5 litres of water and 1.5 kg liquid light malt to the saucepan, and bring to the boil whilst stirring. Add 30g Styrian Goldings hops. At the end of the 60 minutes, turn off the heat. Add the rest of the malts, candy sugar and ½tsp nutrient (but not the Dextrose), and stir to dissolve. Use chiller to bring down temp. to 22°C. Pour the contents of the saucepan into the fermenter, and top up with water to 20 litres. Stir vigorously to aerate. Add yeast and ferment as close as possible to 20°C On Day 4 of fermentation, add 500g Dextrose to the fermenter, and continue fermentation. Bottle or keg when gravity is consistent over two days.
Mango Cart	American Wheat Beer	10 Gallons	1.054	1.014	5.49	24.07	3.73 °L	5.9K	3
Author: TravisSimison Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.75 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: 10/23/2016 3:47 PM Notes:
Premium Lager (5 Gal)	American Lager	5.5 Gallons	1.047	1.008	5.08	13.52	3.8 °L	5.9K	3
Author: cjmck Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 1.31 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: 6/14/2017 10:20 PM Notes:
Pops Imperial IPA (Brazilian IPA)	Imperial IPA	22 Litres	1.084	1.015	8.97	99.1	12.87 °L	5.9K	6
Author: Papini Boil Size: 30.5 Litres Boil Time: 90 Boil Gravity: 1.067 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: 1.08 bar Creation Date: 1/31/2016 8:30 PM Notes: Relação BU/GU - 1,19 Adição dos sais e da enzima ultraflo max nos 35 litros de água. Perfil da água objetivo para o estilo Imperial IPA: Cálcio - 50-150 mg/l Magnésio - 0-30 mg/l Sódio - <100 mg/l Cloreto - 0-100 mg/l Sulfato - 100-400 mg/l Alcalinidade Total - 40-120 ppm - Esperado 22 Alcalinidade Residual - (-)30-30 ppm - Esperado (-82) PH 5,4 - Esperado Relação sulfato/cloreto - 2,4 - Mais Amargo Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura. 2 pacotes do fermento US-05 Starter com 2,0L e 200g DME: 0.95M cells / mL / °P Considerando Pitching Rate de 6 (billion cells / gram) Fermentação: 3 dias a 18° C. 1 dia a 19° C. 1 dia a 20° C. 1 dia a 21° C. 1 dia a 22° C. Após atenuação total baixar 4°C por dia até 0°C Maturação 2 semanas a 0°C. Tipo 1) Dry hop com 100 gramas do lúpulo Amarillo. Temperatura 0° C nos ultimos 5 dias, antes do envaze. Tipo 2) Adição do suco concentrado Maguary (0,5 litros) diluído em 1 litro de água. Temperatura 0° C nos ultimos 5 dias, antes do envaze. OG 1085. Eficiencia de 70% FG 1015.
Shiner Bock Clone	International Dark Lager	5.5 Gallons	1.044	1.007	4.92	14.93	14.54 °L	5.9K	5
Author: Hammock Street Homebrewery Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 10.72 psi Creation Date: 6/26/2020 5:01 PM Notes:
Paulaner Oktoberfest Weisn Clone	Oktoberfest/Märzen	5.5 Gallons	1.054	1.008	5.93	21.54	7.82 °L	5.9K	7
Author: Boil Size: 6.85 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 72 Mash Thickness: 1.4 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: 11/3/2020 3:29 PM Notes:
Adnams Southwold Bitter	Special/Best/Premium Bitter	18 Litres	1.046	1.007	5.02	35.67	11.74 °L	5.9K	2
Author: BurlIves Boil Size: 19 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/21/2016 9:25 AM Notes: Mash 2.5 hours. Grain in @ 55° for 1/2 hour Then 1/2 hr @ 60° then up to 66°for 1.5 hrs Temp up to 77°C then sparge with water at same temp. Sugar, gypsum and citric acid added just before boiling point First hops in at boiling second batch in after 30 mins boil Irish Moss added for last 10 mins. of boil with third batch of hops Wort chiller used for first time inserted for 2 min in boil Flame out - last hops in and left to stand for 10 mins Chilled water passed through Wort Chiller for 45 mins. Yeast added at 70° SG 1.042 After 4 days SG was 1.006 transfered to closed barrel.
Belgium Wit	Witbier	20 Litres	1.052	1.013	5.28	11.03	3.54 °L	5.9K	1
Author: Nagrand Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/30/2013 2:06 PM Notes: 1.046 11p 22:25 fementer start
Hopstand IPA (v3): Citra Amarillo	American IPA	5.2 Gallons	1.059	1.014	5.88	61.64	5.2 °L	5.9K	4
Author: jeremydgreat Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: N/A 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: 7/8/2013 2:35 AM Notes: - Tasting notes: Color is perfect. Clarity (whirlfloc + gel) really helped. Lacing and head are spot on. The bittering could come up a tick (from 60 to 70 perhaps.) Amarillo feels pretty orang'y and almost mellow! Maybe try the same recipe but swap some of the Amarillo for Cascade or event Centennial (more aggressively citrus'y.) I think using two "aroma" hops isn't enough. Something heavy hitting like Simcoe, Centennial, etc is needed for the heavy, hoppy backbone... Now to try Centennial instead of Citra and make the adjustments mentioned above: http://www.brewersfriend.com/homebrew/recipe/view/91377/hopstand-ipa-v4-centennial-amarillo
I'm Your Huckleberry	American Pale Ale	5 Gallons	1.043	1.01	4.38	20.07	5.6 °L	5.9K	1
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.029 Efficiency: 70 Mash Thickness: 1.25 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: 4/30/2015 8:44 PM Notes: 7 Days Primary 7 Days Secondary 7 Days Conditioning
Smoked Maple Amber Ale	American Amber Ale	5 Gallons	1.064	1.011	6.93	18.76	14.99 °L	5.9K	1
Author: graeme.robinson@gmail.com Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 60 Mash Thickness: 1.5 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: 4/4/2015 1:39 AM Notes: Used tree sap instead of water!
Honey Cream Ale	Cream Ale	5.5 Gallons	1.058	1.012	6.02	15.83	6.51 °L	5.9K	2
Author: cgrivois Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 80 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: 6/30/2016 3:26 PM Notes:
Gypsy Tears	Irish Red Ale	26 Gallons	1.055	1.017	5.02	22.34	14.89 °L	5.9K	0
Author: Fred Klassen Boil Size: 33.5 Gallons Boil Time: 120 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/23/2014 6:50 AM Notes:
Witbier	Witbier	5 Gallons	1.048	1.013	4.69	20.19	3.3 °L	5.9K	5
Author: ElkinsBrew Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 60 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: 5/29/2012 2:42 AM Notes: -Grate orange zest and measure out 2 oz. -Pre-boil spices to check. Consider adding chamomile and/or juniper as ingredients. Boil gently for 90 minutes.
Cerva Irish Red	Irish Red Ale	125 Litres	1.038	1.007	3.98	21.82	12.03 °L	5.9K	0
Author: Cooperbreja Boil Size: 155 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/23/2019 1:14 AM Notes: 26 abr 2019 06:30h mosto inicio 08:30h maltes usados : Ireks Supply Crew 500g Viena 500g Mela faia 500g caramelo Mogno 500g caramelo ebano 500g Mela Amiero Vermelho 500g Caramelo Carvalho 500g Munique 1kg caramunich II Weyermann 300g chocolate Weyermann houve erro nessa receita faltou 5kg Pale Ale adicionado no mosto 3g sulfato calcio, 3g cloreto potássio, 1g magnésio,500mg zinco inicio fervura 11:14h 155L Brix : 7 OG:1.027 Final do processo : 75L fermentador Inox + 50L fermentador PP 3 sachês M44 para 75L e 2 sachês US05 para 50L Adicionado 750gr açucar fermentador 75L Inox Adicionado 500gr açucar fermentador 50L Inox cada Brix corresponde uma solução de 1g de açucar por 100ml 1g - 100ml então 500g para 50000 ml 1g - 100ml então 750g para 75000 ml PH 4.8 - Brix 9.2 og : 1.036
Vanilla Blonde Ale	Blonde Ale	17.5 Litres	1.043	1.009	4.49	27.43	5.83 °L	5.9K	5
Author: Rodrigo Wantuk Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.029 Efficiency: 53 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: Vanilla Inverted Suggar Priming Amount: 8g Creation Date: 10/19/2015 3:02 PM Notes: Utilizado 2 vials de levedura American Ale da Bio4 para fermentação.
Kiltlifter	Strong Scotch Ale	5 Gallons	1.067	1.019	6.3	28.18	15.26 °L	5.9K	1
Author: BeerBaron Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: 1.25 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: 10/10/2013 1:06 AM Notes:
West Coast Pale Ale	American Pale Ale	5.25 Gallons	1.047	1.008	5.12	49.66	7.7 °L	5.9K	3
Author: Mikeystew Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/20/2014 9:15 PM Notes:
Blood Orange Hefeweizen	Weizen/Weissbier	12 Gallons	1.052	1.013	5.11	15.04	4 °L	5.8K	2
Author: zachman Boil Size: 14.5 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/18/2015 4:36 PM Notes: For each 5 gallon fermenter : Peel 4 medium sized blood oranges and separate sections of fruit. Cut the fruit sections into small pieces. Use a zester and zest one orange. Heat the fruit and zest in enough water to cover to 160F and then turn off heat. Let the fruit steep as it cools. Cool the wort and steeping fruit to 70-75F and add to fermenter. Ferment for about 10 days at 72F.
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