Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
NEIPA BOMB	Specialty IPA: New England IPA	3.79 Litres	1.061	1.016	5.97	41.87	7.76 °L	230	1
Author: Boil Size: 7.5 Litres Boil Time: 55 Boil Gravity: 1.031 Efficiency: 59 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 22 ° C Priming Method: turbinado Priming Amount: 27 g Creation Date: 5/14/2020 3:15 AM Notes: Cara Clair Hop Tea using French Press at 68C added when Bottling with 3g El Dorado and 3g Citra
Gin Sugar Wash	No Profile Selected	25 Litres	1.14	1	18.4	0	2.12 °L	230	0
Author: Rob485 Boil Size: 25.1 Litres Boil Time: N/A Boil Gravity: 1.14 Efficiency: 100 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/27/2023 7:58 AM Notes:
Winterhausen ESB	Extra Special/Strong Bitter (ESB)	25 Litres	1.058	1.018	5.29	43.26	8.48 °L	230	0
Author: Vonchilliman Boil Size: 16 Litres Boil Time: 60 Boil Gravity: 1.091 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 78.9 g Creation Date: 10/1/2022 12:59 AM Notes: https://www.wildabouthops.nz/malt_extract_brewing.html Recipe: Winterhausen ESB ESB is distinctly English, with significant malt complexity (though usually of the lower-Lovibond variety), a fairly high IBU-to-gravity ratio, and English flavor/aroma hops and yeast strains. With the right ingredients, this recipe will re-create the kinds of flavors you’d find at pubs all over England on any given day—a showcase of English malt and hops, pouring a beautiful brilliant jewel-toned orange. PARTIAL-MASH Batch size: 5 gallons (19 liters) Brewhouse efficiency: 75% OG: 1.051 FG: 1.012 IBUs: 35 ABV: 5.1% MALT/GRAIN BILL 6.6 lb (3 kg) light dry malt extract (DME) 5 oz (142 g) British Crystal 45L 5 oz (142 g) British Crystal 65L HOPS SCHEDULE 1 oz (28 g) East Kent Goldings [5.4% AA] at 60 minutes 0.75 oz (21 g) East Kent Goldings [5.4% AA] at 30 minutes 0.75 oz (21 g) East Kent Goldings [5.4% AA] at 10 minutes 0.5 oz (14 g) East Kent Goldings at flame-out YEAST Wyeast 1968 London ESB DIRECTIONS ​Steep the grains at 160°F (71°C) for 30 minutes, then remove the bag and allow to drain into the wort. Add the DME while stirring, and stir until completely dissolved. Top up as necessary to obtain 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 68°F (20°C) for 5 days, then allow the temperature to rise to 70°F (21°C) through the end of primary fermentation. Crash the beer to 35°F (2°C), then bottle or keg the beer and carbonate to just under 2 volumes of CO2. Josh Weikert
Jus Tropicale Léger V6	Specialty IPA: New England IPA	23 Litres	1.054	1.012	5.54	35.34	3.91 °L	230	1
Author: jordsti Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/4/2022 1:47 PM Notes: 3 to 1 Cl:So4 ratio
Light Whiskey	Weissbier	5 Gallons	1.093	1.008	11.14	0	2.86 °L	230	0
Author: Boil Size: 6.5 Gallons Boil Time: 20 Boil Gravity: 1.086 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/29/2022 4:04 AM Notes:
El Toro Loco	Specialty IPA: New England IPA	6 Gallons	1.061	1.015	6.05	20.82	5.38 °L	230	0
Author: Steelyace Boil Size: 7.2 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/12/2021 4:47 AM Notes: 3:1 chloride to sulfate 25 IBU 1.061-1.012 abv 6.4%
NEIPA 2022 V3	Specialty IPA: New England IPA	22 Litres	1.059	1.012	6.1	16.49	4.66 °L	230	1
Author: AndyAsh Boil Size: 25.18 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/22/2021 7:00 AM Notes:
Flandia Boys 1	English IPA	16 Litres	1.072	1.018	7.07	68.75	6.78 °L	230	1
Author: LeeVS Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: 6,5 g sukker/L Creation Date: 4/17/2021 1:40 PM Notes: Basert på vinneren i PF under juleølkonkurransen 2012. Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker. Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Kjøl ned til 17 grader før pitching av gjær. Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager. Gjæralternativer: WLP001, WLP007, WLP051, WLP090, Danstar Nottingham
Walk In The Park	Specialty IPA: New England IPA	50 Litres	1.048	1.012	4.7	46.61	25.94 °L	230	0
Author: just off centre Boil Size: 57 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: sucrose Priming Amount: 277.7 g Creation Date: 12/31/2020 9:39 AM Notes:
Sergeant Balzac (013)	Specialty IPA: New England IPA	5.5 Gallons	1.075	1.021	7.1	57.67	7.89 °L	230	0
Author: ECCS Boil Size: 7.7 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 58 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: 13 psi Creation Date: 12/27/2020 8:03 PM Notes: *Yeast Starter 16oz Can of Propper Starter. Add 17.8oz of bottled water to create 1L starter. Start ??B, end ???B Pitch one 11g dry packet of yeast Stir plate for 24-48hours. Add entire volume to fermenter *Mash (60 min, 5.4pH) [Batch Sparge] Pick up tube pointing straight down Heat 9 gallons of water to 165F. Add Lactic Acid, CaCl, Gypsum, Epsom, Campden while heating mash water. Mash ~20 pounds of grain with 9 gallons of water for 80mins. Regulate temp, circulate, and stir to 155F mash temp. Let rest for 20 minutes. Regulate temp, circulate, and stir to 155F mash temp. Let rest for 20 minutes. Regulate temp, circulate, and stir to 155F mash temp. Let rest for 20 minutes. Regulate temp, circulate, and stir to 155F mash temp. Let rest for 20 minutes. When mash is done, hoist bag and let drain into kettle. Collect 7.7 Gallons to start boil *Boil (60 min or until 6.8 gallons remain) 35 min remaining - Place hop spider into kettle 30 min remaining - Add .75oz CTZ 10 min remaining - add yeast nutrient and Irish moss 3min remaining - add 2oz Centennial and 2oz Simcoe *Flameout Recirculate with pump and lid off. Let naturally cool to 190F *Whirlpool (20 min) Cool wort to 190F. Add 3oz Citra, 2oz Simcoe, and 2oz Centennial to hop spider Use pump to WP for 20 mins with lid on. *Exchillerator Set up exchillerator and begin to run hose water Recirculate wort back into kettle and cool down for ~20 mins (Hops still exposed) Transfer 5.5gal to directly to the fermenter *Fermenting (18 days) Day 0 - Blowoff tube. Temp 66F Day 4 - Temp 69F Day 14 - Take gravity sample. If at FG, Attach gas manifold. Soft crash to 55F Day 17 - Dump yeast. DH1 (3oz Citra, 2oz Centennial). 55F Day 20 - Transfer to DH2 Keg (1oz citra cryo, 2oz Centennial). Hook up Floating dip tube. 5 psi at room temp. Day 22 - Put keg in fridge for cold crash (35F for 48-72 hours) Day 25 - Closed pressure transfer to serving keg *Kegging Into a 33F Keezer Hold at 15psi Jan 2021... 1.074 to 1.014 Jan 2021... A little too bitter. Reduce Boil Hops and reduce overall hop quantity?
Gold Spike	Specialty IPA: New England IPA	5.5 Gallons	1.04	1.011	3.77	45.77	3.43 °L	230	1
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2019 11:22 PM Notes:
Weiss	Weissbier	22 Litres	1.052	1.01	5.57	0	2.68 °L	230	0
Author: Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 279.7 g Creation Date: 5/9/2020 5:54 PM Notes:
Ship Bottom	Experimental Beer	35 Litres	1.04	1.01	3.93	13.03	2.72 °L	230	0
Author: IreWay78 Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.127 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: -120.6 g Creation Date: 5/7/2020 5:42 PM Notes:
Backward Pumpkin IPA	Specialty IPA: New England IPA	1 Gallons	1.098	1.024	9.67	81.27	6.03 °L	230	0
Author: Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 0.8 oz Creation Date: 4/15/2020 7:44 PM Notes:
Heady Topper Clone	Specialty IPA: New England IPA	23 Litres	1.079	1.017	8.15	84.22	5.84 °L	230	0
Author: Brewlol Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.063 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 0.83 bar Creation Date: 2/12/2020 7:01 AM Notes: 3L starter. After final gravity is achieved add polyclar for 3 days. Then add first dry hops (7 days). After the seventh day rack into secondary and add second addition dry hops.
Blamarillo	No Profile Selected	20 Litres	1.063	1.015	6.31	0	50 °L	230	0
Author: Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 131.1 g Creation Date: 11/15/2019 1:51 PM Notes:
NEIPA	Specialty IPA: New England IPA	5.5 Gallons	1.058	1.014	5.74	16.56	4.47 °L	230	0
Author: Alice Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 9.56 psi Creation Date: 7/31/2019 4:21 PM Notes:
Awesome Recipe	Specialty IPA: New England IPA	5.9 Gallons	1.047	1.011	4.72	58.74	4.64 °L	230	0
Author: Duronski Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/24/2019 8:46 PM Notes:
Juicy IPA	Specialty IPA: New England IPA	8 Litres	1.073	1.017	7.34	59.27	6.67 °L	230	0
Author: Suraido Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/27/2019 1:33 AM Notes:
NEIPA	Specialty IPA: New England IPA	10 Litres	1.061	1.015	6.02	56.72	5.09 °L	230	0
Author: JotaP Boil Size: 12.5 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: White Cane Sugar Priming Amount: 68.2 g Creation Date: 5/10/2019 8:43 AM Notes:
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