Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Mango Sour	Mixed-Fermentation Sour Beer	5 Gallons	1.05	1.01	5.29	8.24	3.69 °L	378	1
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 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: 5/23/2020 1:49 PM Notes:
Witbier / Strawberry Wit	Witbier	6.6 Gallons	1.052	1.013	5.11	13.67	3.92 °L	378	1
Author: Boil Size: 8.14 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 69 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: 8/15/2024 6:54 PM Notes: Based on meanbrews personal recipe. Adjust mash pH to 5.5. Using Citric/Malic/Tartaric because that's what I have on hand, so calc may be off -- start with like 3g and add more if needed. Allow fermentation to free rise from 70 degrees. Split into two kegs after primary, add strawberry juice to one half and keep keg cold to prevent referment. Brewday: started with 9.5 gal, since I suspected that the 10.1 gal strike water recommended by BF was going to be more than my 12gal kettle could handle. Even at 9.5gal, still spilled over -- probably lost around half a gallon. Hit mash-in temp of 153 exactly. Only used 3g of acid blend to start, and glad I did because pH readings 10 min into mash were around 5.16 (did finally come up to 5.55). Temperature and hydrometer readings were really wonky throughout, I think because the grist was covering the entire bottom of the kettle and keeping heat and sugars trapped there. Kinda hate brewing with that bag...time to move on to something else for sure. Rinsed grains with 1qt of boiling water at end of the mash because I was concerned about gravity being low. I was right to be concerned -- even with the rinse, corrected pre-boil gravity was 1.033, at about 8.5 gal of volume. Boiled down to 8 gallons even to concentrate wort a bit before adding 60min hops. Realized that BF was accounting for the candi sugar in the mash, and that's throwing the SG off a bit, when the candi sugar won't be added until flameout. So probably corrected is more like 1.036-7, which is low but less absurd. I added an extra 1 oz of belgian candi sugar (so 6oz total) to again try to get back to a good gravity. Used whirlfloc (internet thinks it's fine for wit), clarityferm for gluten reduction, and put into fermenter at 70 degrees. SG going into fermenter was 1.042. In addition to the problems mentioned above, I suspect that I just did not get a good enough stir inside the bag because the bag was so full and so cumbersome, and the boil kettle was also at capacity. This will be a very lightweight beer (oh well). Results: Excellent beer, very clovey, a little sweet and quite malty. Probably the best I've made so far. Even the wife liked it. Second brewday 10/18/24: My Saaz came in at 6.5% this time (woah!) so only using .65oz to get roughly the same IBUs. Have phosphoric this time for acid add. BF wants me to add 44mL, so I'll start with 30mL.
Mosaic Raspberry Wheat	Specialty Fruit Beer	5 Gallons	1.045	1.01	4.59	26.82	5.47 °L	378	1
Author: Boil Size: 6.41 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: N/A Priming Method: co2 Priming Amount: 15.55 psi Creation Date: 4/28/2024 4:09 PM Notes: 2L Starter, 1.03 OG, 48 hrs before pitch
Dubbele Problemen	Belgian Dubbel	5 Gallons	1.063	1.011	6.75	23.92	15.45 °L	378	0
Author: James Arcano Boil Size: 7.4 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/13/2022 5:59 PM Notes:
All Haze On Time	Specialty IPA: New England IPA	3 Gallons	1.061	1.012	6.37	0	4.18 °L	378	0
Author: BanditBrews Boil Size: 3.75 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 69 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/17/2021 1:06 AM Notes:
Farmhouse Belgian Saison	Autumn Seasonal Beer	23 Litres	1.053	1.007	6.07	9.43	4.33 °L	378	1
Author: Fretten Joe Boil Size: 27.24 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 170 g Creation Date: 5/8/2021 5:49 PM Notes:
Sergeant Balzac (013)	Specialty IPA: New England IPA	5.5 Gallons	1.075	1.021	7.1	57.67	7.89 °L	378	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?
Saison	Saison	6 Gallons	1.054	1.009	5.85	20.32	10.1 °L	378	1
Author: seanshaw Boil Size: 6.5 Gallons Boil Time: 70 Boil Gravity: 1.047 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/31/2020 7:24 PM Notes:
Beta WIPA (White IPA)	Specialty IPA: White IPA	24 Litres	1.06	1.017	5.67	57.44	4.64 °L	378	0
Author: Gatos Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 7/25/2020 10:02 AM Notes:
Bob Haze	Double IPA	20 Litres	1.06	1.012	6.31	42.27	4.03 °L	378	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 26 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/15/2020 5:39 AM Notes:
Saison	Saison	21 Litres	1.048	1.002	6	35.73	3.43 °L	378	0
Author: Høgheim Brygghus Boil Size: 24.5 Litres Boil Time: 90 Boil Gravity: 1.041 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 27 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/13/2018 1:49 PM Notes:
Spicy Quarantine	Specialty IPA: New England IPA	3.5 Gallons	1.066	1.016	6.63	35.73	5.57 °L	378	0
Author: kinderfasching Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 60 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: 4/2/2020 3:19 AM Notes: Add habanero and mango at fermentation end
First Kettle Sour Berliner Weisse	Berliner Weisse	2.5 Gallons	1.047	1.01	4.82	15.45	4.11 °L	378	0
Author: spfohl Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.032 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: 3/11/2020 2:34 AM Notes: https://beerandbrewing.com/scared-sour-berliner-weisse-recipe/ http://sourbeerblog.com/designing-brewing-berliner-weisse/ http://www.milkthefunk.com/wiki/Berliner_Weissbier Boil for 90 minutes, hops at last 30
New Ipa Jamas	Specialty IPA: New England IPA	50 Litres	1.066	1.013	7	30.71	3.71 °L	378	0
Author: JairoDiniz Boil Size: 17 Litres Boil Time: 60 Boil Gravity: 1.091 Efficiency: 36 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 64.4 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/24/2020 5:13 PM Notes:
Saison Leftovers	Saison	5 Gallons	1.042	1.003	5.13	34.28	3.08 °L	378	1
Author: Bcheek1327 Boil Size: 5.75 Gallons Boil Time: 60 Boil Gravity: 1.036 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: 2/6/2020 6:45 PM Notes:
Rye IPA #2	Specialty IPA: Rye IPA	1 Gallons	1.064	1.021	5.69	55.84	20.34 °L	378	0
Author: fireguy1971@gmail.com Boil Size: 1.5 Gallons 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: N/A Priming Method: dextrose Priming Amount: 1oz Creation Date: 1/25/2020 3:05 AM Notes:
Belgian Blonde	Belgian Blond Ale	5 Gallons	1.061	1.013	6.3	22.44	5.58 °L	378	1
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 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: 9/20/2019 12:13 AM Notes:
Simcoe Mosaic IPA	Specialty IPA: New England IPA	1.25 Gallons	1.025	1.008	2.17	114.9	4.89 °L	378	0
Author: Manan Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 35 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: 1/23/2019 7:47 PM Notes:
Tripel	Belgian Tripel	3 Gallons	1.069	1.009	7.99	37.61	4.74 °L	378	1
Author: filthyastronaut Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/3/2018 1:12 PM Notes:
Blood Orange Blonde	No Profile Selected	5.5 Gallons	1.05	1.007	5.68	38.54	4.21 °L	377	1
Author: J_Babcock Boil Size: 7.5 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: N/A Priming Amount: N/A Creation Date: 8/18/2018 5:52 PM Notes:
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