Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Laurel IPA	American IPA	5.5 Gallons	1.065	1.015	6.58	92.86	5.86 °L	1.5K	3
Author: OkanaganMike Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 67 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: 2/10/2017 2:54 PM Notes: pitch 2 packs 05
Ice Cream	Specialty IPA: New England IPA	10 Litres	1.078	1.04	4.95	26.35	4.36 °L	1.5K	0
Author: kch Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: 3.65 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: 2/9/2023 9:03 AM Notes:
Festivus	Festbier	11.75 Gallons	1.051	1.007	5.79	23.15	5.18 °L	1.5K	1
Author: DanMart Boil Size: 13.42 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 80 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 80 ° F Priming Method: co2 Priming Amount: 10.2 psi Creation Date: 7/4/2022 9:42 PM Notes:
Dark Hill Porter	Brown Porter	5.5 Gallons	1.052	1.012	5.35	29.76	27.92 °L	1.5K	0
Author: JAC Boil Size: 6.61 Gallons 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: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/21/2020 5:26 PM Notes:
Pinapple Juice	American IPA	5.5 Gallons	1.06	1.015	5.91	69.01	4.81 °L	1.5K	1
Author: Barter & Trade Boil Size: 6.8 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 82 Mash Thickness: 1.36 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: 4/20/2018 3:13 PM Notes:
Dags Imperial Ale	American Pale Ale	34 Litres	1.065	1.012	6.96	42.7	11.57 °L	1.5K	7
Author: Dag Pål Haug Boil Size: 38 Litres Boil Time: 80 Boil Gravity: 1.059 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 28 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 1/8/2018 9:01 PM Notes:
Don't Drink The Water - Mexican Lager	American Lager	151 Gallons	12.258	2.991	4.96	27.29	4.57 °L	1.5K	0
Author: Jemassey9 Boil Size: 165 Gallons Boil Time: 90 Boil Gravity: 11.3 Efficiency: 90 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/13/2017 1:28 PM Notes:
American Bock	Traditional Bock	5.5 Gallons	1.055	1.013	5.55	7.82	23.13 °L	1.5K	0
Author: Greg Moore Boil Size: 3 Gallons Boil Time: 45 Boil Gravity: 1.101 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/21/2017 5:01 AM Notes:
Watermelon Wheat Beer	Fruit Beer	5.5 Gallons	1.054	1.013	5.4	16.43	4.25 °L	1.5K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: Forced carbonation Priming Amount: 10 psi Creation Date: 7/18/2017 1:46 AM Notes: To do the watermelon, I scooped out all of the pulp with an ice cream scoop and added to blender to puree. I then boiled the puree for 5 min, cooled, and added to a 6 gallon secondary. Fermentation kicked in again, and I kept the temp at roughly 68-70. After 7-8 days, it was ready for the keg.
Beyond The Stars NE IPA	American IPA	2.5 Gallons	1.066	1.017	6.42	82.41	6.81 °L	1.5K	0
Author: Germainium Boil Size: 3.5 Gallons Boil Time: 70 Boil Gravity: 1.047 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: CO2 Priming Amount: N/A Creation Date: 6/6/2017 3:55 AM Notes: From distilled water: CaCl2 (Calcium Chloride) - 7 grams (1.6 tsp) CaSO4 (Gypsum) - .5 grams - (.1 tsp) Epsom Salt - 4 grams (.9 tsp) Fermentation Notes: Will start at 68F for first 3 days then will dry hop round 1 and let rise to 70-71F for remainder of fermentation dry hopping rd 2 on day 7 and sampling / checking gravity. Will likely use hop bags due to lots of hop trub. Will also cold crash this batch. Fail #1 - I forgot to pull the yeast smackpack out of the fridge in advance, so at brew start I put upstairs (where it's generally 80) and let it inflate for 4-5 hours. 1. Used distilled water and added salts as described, mash went well and temps stayed right around 152 in the water, around 156 if I put the thermometer in the grain near the bottom. Stirred every 15 mins and checked temps until mash ended. Pulled bag and let drip before squeezing and moving into a pot. Let drain longer and poured that wort while I heated to boil. 2. Started boil and hopped as listed. Finished boil and cooled with an immersion chiller to 160. I targeted 170 but it cools fast so I went with 160 to Hop Stand using a hop bag for 30 mins. 3. I continued cooling to 80 which is about as low as it'll go and transferred via ball valve and tube into my fermenter. I pulled a sample and took a gravity reading which was right on 1.066. Fail #2 - I forgot to insert the pickup tube in my ss brewtech mini so that sucked but didn't feel like risking oxidization by messing with it. I'll filter it on the way out... 4. I placed my fermenter in my chamber and cooled to about 67 then pitched my inflated smack pack that sat out for about 5 hours before pitching. Fail #3 - I made another process error and didn't shake the fermenter to aerate. What can I say, it was 1:30am. I realized this the next morning and shook. 5. I left town overnight and came back, fermentation is going and blow off tube in sani water jug is bubbling away. Dry hop 1 will happen tomorrow night 3 days in. 6. Dry Hop 1 went will using a hop bag and stainless spoon to push bag through krausen layer to try and sink it. I raised the ferm temp to 70-71 for remaining ferm. 7. At 7 days I dropped Dry Hop 2 via sani'd bag, and took a sample gravity reading which read 1.014, which was about 5 points lower than brewer's friend had expected. At this point I dropped the temp to 41 to cold crash and left for 2 days. 8. After cleaning, sanitizing, and co2 purging the keg, I transferred from the SS mini using spigot + tubing and filtered through a sanitized muslin bag to catch any hop debris. I clogged the keg last time so was not going to do that again. I also put a screen on the dip tube in the keg to prevent clogging. 8. After a very easy transfer, as all hop trub clumped at bottom, I put pressurized and purged the keg again to seal the lid and set at 2.3 CO2 vols for set and forget method. I pulled a sample and did another reading, and as expected, it was 1.014 meaning it was complete. Upon initial sample, it was pretty aromatic although not as much as I expected. It has very low bitterness and is very smooth. I'll be excited to try once fully carbonated to see if this came out as Juicy as expected. I really don't like dry hopping in bags, but since last time I lost so much beer/wort to hop trub and also had keg clogging issues, I decided to try it this time. One additional thing it may have helped with is reducing bitterness from the wort/beer not sitting on hop trub for so long. The last batch had a huge amount of trub that was transferred into the keg which I believe increased aroma, but impacted overall bitterness and taste. Tasting Updates: Beer is smooth but has a bit of a yeasty / alcoholic taste. My belief is that this came from forgetting the yeast aeration step as well as only fermenting for a week before cold crashing. Other than that beer is decent and has notes of grapefruit, faint banana, light citrus. For the aeration issue, I bought an aeration pump kit.
Pilsen Com Coentro	Classic American Pilsner	40 Litres	1.046	1.008	5.06	28.52	5.96 °L	1.5K	0
Author: Custom Brewery Boil Size: 48 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 13 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/15/2015 11:25 PM Notes:
Fjord & Fjell An Apple A Day	English Cider	9 Litres	12.583	1.306	6	0	2.19 °L	1.5K	1
Author: Fjord & Fjell Nano Brewery Boil Size: 9 Litres Boil Time: N/A Boil Gravity: N/A Efficiency: 100 Mash Thickness: 2.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: Dextrose Priming Amount: 36 g Creation Date: 1/20/2017 12:43 PM Notes:
Dark Lager V1.1	International Dark Lager	6 Gallons	1.052	1.009	5.63	16.53	21.69 °L	1.5K	0
Author: Jeremiah White Boil Size: 7.4 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/31/2016 12:46 AM Notes:
Kapunda Kriek	Experimental Beer	11 Litres	1.055	1.014	5.45	46.65	10.33 °L	1.5K	0
Author: nick8ascot Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/21/2016 11:02 PM Notes:
Pirate Blood (Red Ale)	Irish Red Ale	18 Litres	1.053	1.012	5.34	25.02	13.59 °L	1.5K	0
Author: Boil Size: 23 Litres Boil Time: 100 Boil Gravity: 1.041 Efficiency: 60 Mash Thickness: 3.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/19/2015 10:07 PM Notes: FERMENTATION Fermentation temperature at around 22 °C 3-5 days MATURING 2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 10 °C
Lövnäslager Dubbelbock	No Profile Selected	14 Litres	1.053	1.009	5.8	17.74	5.23 °L	1.5K	0
Author: Peter Karlsson Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.026 Efficiency: 75 Mash Thickness: 3 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: 12/18/2015 1:33 PM Notes:
Northwest Pale Ale	American Pale Ale	6 Gallons	1.052	1.01	5.49	33.47	9.16 °L	1.5K	0
Author: Greenchef Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.078 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/13/2015 5:09 PM Notes:
Blueberry Basil Blonde	California Common Beer	1.5 Gallons	1.058	1.013	5.83	12.2	4.24 °L	1.5K	0
Author: Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/11/2015 1:13 AM Notes:
Santitos Irish Red Ale	Irish Red Ale	5 Gallons	1.06	1.016	5.76	19	12.87 °L	1.5K	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 53 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/5/2015 12:13 PM Notes:
Belgian Saison	Saison	5.5 Gallons	1.064	1.01	7.06	39.84	6.33 °L	1.5K	2
Author: Brock Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/2/2015 11:19 PM Notes: Bump up, fermentation temp. 1 F every day until 70 F.
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