Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
INOU WHITE14	Witbier	330 Litres	1.048	1.007	5.38	21.87	3.64 °L	53	0
Author: K.K Boil Size: 350 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 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: 10/17/2024 1:42 AM Notes:
Julian's Revenge	American IPA	5 Gallons	1.054	1.013	5.45	4.18	5.06 °L	53	0
Author: evantish Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 65 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: 12/18/2024 10:01 PM Notes:
NEIPA 5	Specialty IPA: New England IPA	25 Litres	1.049	1.01	5.18	30.41	4.72 °L	53	0
Author: renrez Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 77 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/10/2024 12:17 AM Notes:
Malt Extract Small Batch	No Profile Selected	2.5 Gallons	1.056	1.014	5.51	0	3.31 °L	53	0
Author: Boil Size: 2.75 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 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: 12/6/2024 4:11 AM Notes:
Imperial British Brown Ale	No Profile Selected	46 Gallons	1.081	1.016	8.56	26.88	16.16 °L	53	0
Author: JUSTIN LAMBERT Boil Size: 48 Gallons Boil Time: 60 Boil Gravity: 1.078 Efficiency: 90 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: 11/25/2024 9:59 PM Notes:
Bedrock IPA	American IPA	12 Gallons	1.069	1.018	6.76	66.44	18.78 °L	53	1
Author: Brother Ryan Boil Size: 13.69 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 67 Mash Thickness: 1.1 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: 11/23/2024 3:00 PM Notes:
Barbara	Wheatwine	310 Gallons	18.804	3.712	8.8	43.42	4.51 °L	53	0
Author: ConnorBarleywine Boil Size: 372 Gallons Boil Time: 180 Boil Gravity: 15.8 Efficiency: 80 Mash Thickness: 1.35 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/15/2024 7:42 PM Notes:
Juicy NEIPA	Specialty IPA: New England IPA	5.5 Gallons	1.085	1.017	8.83	68.99	6.16 °L	53	1
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.155 Efficiency: 70 Mash Thickness: 1.75 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: 11/7/2024 10:29 PM Notes:
Crushed	American IPA	24 Litres	1.058	1.014	5.75	49.98	4.95 °L	53	0
Author: Dom Anthony Boil Size: 35 Litres Boil Time: 80 Boil Gravity: 1.046 Efficiency: 55 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 27 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/29/2024 5:55 PM Notes:
Son Of A Son Of A Brew	English IPA	5 Gallons	1.056	1.019	5.13	41.79	10.07 °L	53	0
Author: TheCaptain989 Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.081 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/21/2024 5:32 PM Notes:
Apples	Common Cider	4 Gallons	1.048	1	6.3	0	1.49 °L	53	4
Author: The Cellar Project Boil Size: 4 Gallons Boil Time: N/A Boil Gravity: 1.048 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 50 ° F Priming Method: co2 Priming Amount: 14.44 psi Creation Date: 9/18/2021 11:50 AM Notes: This is a very simple cider with few additives to let the apple flavor shine through. With proper aging, it produces a dry, fruity cider. - Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.7 pH. - Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html). - Stock solution SO2: dissolve 2 grams of potassium metabisulphite in 20 ml (also grams) of water which corresponds to 50 ppm of SO2 for a 4 gallon batch - Wait 24 to 48 hours before adding pectic enzyme and pitching rehydrated yeast. - Primary fermentation: 6-8 weeks @ 50° - Add 4 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning. - Condition 6 months @ cellar temps
Impy Stout Porter	No Profile Selected	7 Litres	1.11	1.028	10.84	75.36	6.52 °L	53	0
Author: virgibeergi Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.077 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: 10/9/2024 5:28 PM Notes:
Awesome Recipe	Specialty IPA: New England IPA	5.5 Gallons	1.068	1.019	6.38	0	4.25 °L	53	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 78 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 9/27/2024 4:08 PM Notes:
Bodyjar	Saison	22 Litres	1.058	1.006	6.87	25.67	4.16 °L	53	0
Author: Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.058 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: 9/10/2024 2:16 AM Notes:
Awesome Recipe	American IPA	2.5 Gallons	1.052	1.01	5.42	168.83	3.9 °L	53	0
Author: Boil Size: 3.76 Gallons Boil Time: 50 Boil Gravity: 1.034 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 0.9 oz Creation Date: 9/1/2024 5:18 AM Notes:
Awesome Recipe	No Profile Selected	15 Litres	1.03	1.007	2.91	0	3.72 °L	53	0
Author: Boil Size: 17 Litres Boil Time: 60 Boil Gravity: 1.026 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: 8/22/2024 11:18 AM Notes:
Ginger Ale	No Profile Selected	1.5 Gallons	1.044	1.006	4.95	9.99	1.69 °L	53	0
Author: Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.033 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: 8/17/2024 8:19 PM Notes:
Fruit Beer	Fruit Beer	13 Litres	1.051	1.01	5.41	21.98	3.76 °L	53	2
Author: Boil Size: 9.81 Litres Boil Time: 60 Boil Gravity: 1.063 Efficiency: 68 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: 8/14/2024 5:37 PM Notes:
Awesome Recipe	No Profile Selected	100 Litres	1.043	1.011	4.26	0	3.84 °L	53	0
Author: Nhi Mai Boil Size: 120 Litres Boil Time: 60 Boil Gravity: 1.036 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: 7/30/2024 3:07 AM Notes:
Free Range Handlebar Streamer Saison	Saison	22 Litres	1.05	1.011	5.05	21.18	4.31 °L	53	0
Author: blackmonty Boil Size: 32.27 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 72 Mash Thickness: 3.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 155.5 g Creation Date: 5/16/2024 10:41 AM Notes: Mashing at 152°F (67°C) is fine here. Many go lower—perhaps to 147–148°F (64°C)—but you should get outstanding attenuation from this yeast anyway. Add your syrup or sugar during lauter or sparge, stir to dissolve, and boil. For the fermentation you can let ’er rip up to 80°F (27°C) and hold steady there. Some like to go up to 90°F (32°C), but this can produce rough phenolics, while 80°F (27°C) is plenty to get a big burst of pepper, citrus esters, and more out of the yeast. Avoid big temperature swings, which can limit your attenuation and stall out your yeast. Go for high carbonation when packaging, up to 3 volumes of CO2. This should be spritzy and effervescent, increasing the perception of dryness.
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