Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Citra Ass Down	American IPA	5.5 Gallons	1.07	1.013	7.47	60.36	9.08 °L	382	0
Author: Gerald Smith Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 10.69 psi Creation Date: 8/3/2020 10:22 PM Notes:
Two Hearted 3 Gallons October 2024	American IPA	2.75 Gallons	1.062	1.006	7.36	61.43	6.52 °L	382	1
Author: Montego Boil Size: 4.26 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 63 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/10/2024 6:06 PM Notes: Gravity was 1.018 after 3 1/2 days. Added dry hops to fermenter when beer was 2 - 4 gravity points above final gravity and increased temperature from 68 to 71 F for diacetyl rest.
Debatable Tripel 2026	Belgian Blond Ale	5 Gallons	1.062	1.008	7.2	29.68	20.31 °L	382	2
Author: Atomic Brewers Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 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: 6/29/2024 7:19 PM Notes: Add Light Belgian Candi Sugar during the boil. - Tradition 60 min - Clear Candi Sugar 15 min - Saaz 15 min
Skunk Bear Stout	Dry Stout	5 Gallons	1.072	1.017	7.26	81.07	50 °L	382	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.33 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: 1/15/2024 6:55 PM Notes:
English Old Ale #153	Old Ale	5.5 Gallons	1.075	1.019	7.27	38.09	25.86 °L	382	0
Author: shan Boil Size: 6.25 Gallons Boil Time: 90 Boil Gravity: 1.066 Efficiency: 70 Mash Thickness: 1.5 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: 10/4/2022 9:22 PM Notes:
Ex1	Baltic Porter	2.5 Gallons	1.074	1.018	7.36	30.07	42.02 °L	382	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 9/14/2021 3:47 AM Notes:
American Ale/orange Peel	Blonde Ale	1.7 Gallons	1.068	1.013	7.22	46.79	6.09 °L	382	0
Author: zrais Boil Size: 2.7 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/8/2021 1:48 PM Notes:
Polaris IPA 1 Gallon	American IPA	1.3 Gallons	1.067	1.012	7.21	56.44	5.15 °L	382	0
Author: SBrgy Boil Size: 2.85 Gallons Boil Time: 50 Boil Gravity: 1.032 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4.5 oz Creation Date: 12/20/2020 3:24 AM Notes: ----------------------------MASH---------------------------- 1.) Measure out your water. If you’re using city water, it’s best to run it slowly (about 1 gal/min) through a carbon filter while you’re measuring. 2.) Heat water up to 2-5F more than your strike temperature to compensate for temperature loss while transferring to the mash tun. To minimize temperature loss, try warming up your mash tun by filling it with hot water and leaving it sealed for a few minutes before transferring. 3.) Slowly add your grain, constantly stirring to maximize exposure. 4.) Check that your temperature is on target and seal your mash tun. Once completely stirred in, your mash should have roughly the consistency of watery oatmeal. Temperature corrections: always aim a couple of degrees higher than your target (but always lower than 168F). It’s much easier to bring your temperature down a few degrees by stirring in small handfuls of ice (2 cubes is approximately -1F) than having to bring it up by adding boiling hot water a quart at a time. ----------------------------LAUTER AND SPARGE---------------------------- 1.) Heat up your sparge water to 2-5F higher than desired sparge temperature. Then, transfer the water to the hot liquor tank (HLT) and carefully place your HLT in position above the mash tun. 2.) Position your kettle below the mash tun to prepare for the lauter. 3.) Recirculate your mash. Partially open the valve on your mash tun so that a moderate stream of sweet wort comes out. Use 2 pitchers or large measuring cups to catch this stream; you will notice a lot of small particles floating in the wort for the first couple minutes. As each pitcher fills, replace it with the empty and gently pour the full pitcher back into the mash tun. Continue doing this until you your wort is free of particulates. 4.) Begin lautering into the kettle. Set up sparge arm above grain bed and open valve on HLT partway to begin sparge. Adjust flow rates out of your mash tun and HLT to maintain 1 inch or so of water above the grain bed. Continue until you reach your target boil volume. ----------------------------BOIL---------------------------- 1.) Bring your wort to a boil. Watch for boil overs! Once you achieve a stable, rolling boil, slowly add your first hop addition and start your timer for 60 minutes (counting down). Add all subsequent boil additions at their appropriate times. 2.) Sanitize any equipment that will come into contact with your wort after the boil: airlock, stopper, wine thief, aeration stone, etc. 3.) Add your wort chiller to the pot near the end of the boil. You want it to spend a couple minutes at boiling temperatures to sanitize it. Be sure to connect the hoses before putting it into your pot. 4.) Once you’re finished boiling, start your cooldown by turning on the hose connected to your wort chiller to a slow rate of flow. The water coming out should be steaming hot, so be sure the outflow hose is directed somewhere safe. a. Remember that you can increase the effectiveness of the wort chiller by agitating the wort in the pot or connecting another coil and submerging it in ice water to act as a pre-chiller. 5.) Use a sanitized metal spoon to rapidly stir your cooled wort to create a whirlpool. The hop sediment and other break material will be sucked to the center of the pot, and if you allow it to settle for 10-15 min, it will sink to the bottom. This allows you to rack off the clear wort, leaving the trub behind. 6.) Once cooled to fermentation temperature, whirlpooled, and settled out, rack into sanitized fermentor. ----------------------------PITCH---------------------------- 1.) Take a sample of your wort and use your hydrometer to measure your original gravity. 2.) Oxygenate your wort by shaking the carboy for 5 min or spraying pure O2 for 30 seconds. 3.) Sanitize the exterior of the yeast package and use sanitized scissors to open. 4.) Add your yeast to your fermentor. Fill your airlock with sanitizer and fix in place with the stopper. ----------------------------DRY HOP---------------------------- 1.) To add extra hop aroma to this recipe by dry-hopping, wait until the fermentation is almost or entirely complete: a. Bubbling activity in the airlock should have slowed or stopped entirely. b. After 10 days it’s safe to assume your fermentation has ceased. 2.) Remove airlock, add your dry hop addition to the fermentor (no need to sanitize the hops), reinstall airlock. 3.) Wait 6 days before packaging.
Belgian IPA II	Specialty IPA: Belgian IPA	26 Litres	1.067	1.012	7.24	69.21	5.52 °L	382	0
Author: Day Boil Size: 85 Litres Boil Time: 90 Boil Gravity: 1.02 Efficiency: 75 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 11/22/2020 3:17 PM Notes: Slow sparge using gravity to fill kettle Heat HLT to 85degC Mash in at 52degC for 10 mins Raise (15 mins) to 65 for 45 mins Sparge at 78degC Add whirlpool hops at 80degC but continue to recirc chill to 42degC Split ferm - Add pear halves and Sauvignon grape must to one and pitch lager yeast starter
Acrimonious Boaty McOatFace_10gal	Specialty IPA: New England IPA	10.5 Gallons	1.068	1.013	7.29	56.6	6.48 °L	382	0
Author: meatball Boil Size: 12.3 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 90 ° F Priming Method: co2 Priming Amount: 11.25 psi Creation Date: 8/8/2020 2:27 AM Notes:
Escoria Irish Red	Irish Red Ale	10 Litres	1.07	1.013	7.43	37.16	15.35 °L	382	0
Author: ECR Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Suggar Priming Amount: 6gr/lt Creation Date: 6/14/2018 10:06 PM Notes:
PLX Pils II	Classic American Pilsner	64 Litres	1.069	1.014	7.24	44.74	5.1 °L	382	0
Author: Isak H-C Boil Size: 70 Litres Boil Time: 60 Boil Gravity: 1.063 Efficiency: 65 Mash Thickness: 2.27 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: 5/2/2020 10:48 AM Notes:
MOSAIC IPA	American IPA	3.7 Litres	1.069	1.013	7.37	69.85	6.03 °L	382	0
Author: ivanmty86 Boil Size: 8.5 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 82 Mash Thickness: 0.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: Honey Priming Amount: 18 g Creation Date: 4/6/2020 5:47 PM Notes:
Rampaging Red	Irish Red Ale	5 Gallons	1.075	1.018	7.41	32.83	16.32 °L	382	0
Author: Jazzmorf Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.35 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: 1/10/2020 11:57 PM Notes:
Awesome Recipe	No Profile Selected	5.5 Gallons	1.071	1.015	7.3	0	9.84 °L	382	0
Author: Rico2551 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.13 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/8/2019 3:05 AM Notes:
Stout Tout	American Stout	217 Gallons	1.074	1.019	7.33	54.6	47.1 °L	382	0
Author: Boil Size: 223.2 Gallons Boil Time: 80 Boil Gravity: 1.072 Efficiency: 75 Mash Thickness: N/A 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: 4/30/2019 8:29 PM Notes:
Bock	Dunkles Bock	5.5 Gallons	1.067	1.011	7.38	21.92	10.66 °L	382	1
Author: ijdavis Boil Size: 7.5 Gallons Boil Time: 120 Boil Gravity: 1.049 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: 1/23/2019 5:58 PM Notes:
Smash Bro’s Extra Hops DIPA	American IPA	5.5 Gallons	1.072	1.015	7.46	113.83	3.87 °L	382	0
Author: Smash Bro Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.056 Efficiency: 87 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: 1/15/2019 12:00 AM Notes:
Basic Batch (SMaSH IPA)	American IPA	3 Gallons	1.067	1.011	7.26	44.11	6.61 °L	382	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: N/A 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: 1/7/2019 6:16 PM Notes:
Malt Focused IPA	Experimental Beer	5.5 Gallons	1.07	1.013	7.4	64.93	12.64 °L	382	0
Author: Jlalond Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 65 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: 8/5/2018 2:37 PM Notes:
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