Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Sludgehammer IPA	American IPA	3 Gallons	1.066	1.013	7.01	183.62	6.52 °L	1K	0
Author: Bravado Boil Size: 4 Gallons Boil Time: 40 Boil Gravity: 1.049 Efficiency: 75 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: 5/18/2015 11:39 PM Notes:
Bryn's IPA	American IPA	40 Litres	1.067	1.014	7.32	62.31	7.74 °L	1K	0
Author: BEERngineer Boil Size: 47 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/23/2015 11:31 AM Notes:
16.03.17 Showhow 水果啤酒	Fruit Beer	18 Litres	1.061	1.011	6.53	16.13	4.79 °L	1K	0
Author: Ray Huang Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/17/2016 2:02 PM Notes:
SMaSH Pilsner/Citra	American IPA	3 Gallons	1.066	1.016	6.54	65.48	4.38 °L	1K	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/24/2018 7:43 PM Notes:
Gnomileshi	Belgian Golden Strong Ale	5 Gallons	1.076	1.014	8.05	23.52	4.71 °L	1K	1
Author: MarylandBrewer Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.044 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/16/2016 11:05 PM Notes: La Chouffe clone from Gordon Strong's book.
Steam Ale	American Pale Ale	20 Litres	1.049	1.008	5.38	35.96	5 °L	1K	0
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 14 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/11/2017 7:52 AM Notes:
Basic Stout	Dry Stout	21 Litres	1.047	1.012	4.68	46.05	38.58 °L	1K	0
Author: Stouter Boil Size: 33 Litres Boil Time: 90 Boil Gravity: 1.03 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/31/2017 9:02 AM Notes:
Citra Bomber NEIPA	Specialty IPA: New England IPA	5.75 Gallons	1.066	1.007	7.69	37.53	5.99 °L	1K	1
Author: Warconn Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 90 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 7/15/2019 3:15 AM Notes: Same as the Hop Hammer but with Citra instead of Nelson Sauvon and Motuka First time with a full volume (8.5 gallons of water) mash with re-circulation.
Banyai Bastard DME 31614	Strong Scotch Ale	3 Gallons	1.086	1.024	8.15	51.7	21.78 °L	1K	0
Author: mikebanyai Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.073 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/13/2014 10:44 AM Notes: Brewed 3/16/14...hour mash with grains, then hour boil...
Cadbury Egg Stout	Russian Imperial Stout	3 Gallons	1.092	1.032	7.87	53.2	38 °L	1K	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.069 Efficiency: 62 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: 11/8/2018 1:15 AM Notes:
Simcoe, Centennial, Nelson IPA	American IPA	21 Litres	1.065	1.012	7.03	56.94	7.36 °L	1K	0
Author: Cuds01 Boil Size: 36 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/29/2018 10:17 PM Notes:
American Blonde Ale	Blonde Ale	20 Litres	1.05	1.008	5.52	32.08	5.53 °L	1K	2
Author: Otávio Boil Size: 31 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/3/2018 3:34 PM Notes:
British Golden Ale	British Golden Ale	21 Litres	1.048	1.012	4.75	29.53	5.36 °L	1K	1
Author: c3lls Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/22/2017 4:04 AM Notes:
2017 Stout	Imperial Stout	2.5 Gallons	1.101	1.017	11.02	65.54	39.46 °L	1K	0
Author: Boil Size: 2.5 Gallons Boil Time: 40 Boil Gravity: 1.101 Efficiency: 72 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: 2/9/2017 1:20 AM Notes:
Tokyo Improv	Imperial Stout	15 Litres	1.08	1.015	8.62	79.83	46.32 °L	1K	0
Author: o.sjaak Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.067 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: table sugar Priming Amount: 6 g/l Creation Date: 10/24/2016 5:49 PM Notes:
Viena Lager	Vienna Lager	19 Litres	1.053	1.008	5.92	23.51	17.44 °L	1K	0
Author: shaunell Boil Size: 27 Litres Boil Time: 70 Boil Gravity: 1.037 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/19/2016 5:28 AM Notes: Brulosopher's quick lager method, grain to glass in 5 weeks. 1 pack of dry 34/70 16hs starter.
Chart Topper IPA	English IPA	11 Gallons	1.067	1.014	7	74.34	10.34 °L	1K	0
Author: Mike DeStefano Boil Size: 15 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 62 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: 4/1/2016 4:43 PM Notes:
Portier IV	American Porter	7 Litres	1.061	1.012	6.46	29.83	24.58 °L	1K	1
Author: andete Boil Size: 9 Litres Boil Time: 90 Boil Gravity: 1.042 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: 3/10/2016 6:54 PM Notes:
The Novel	Double IPA	1.25 Gallons	1.082	1.017	8.46	93.67	7.34 °L	1K	0
Author: booschnache Boil Size: 2.25 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/2/2016 8:49 PM Notes:
BrettLiner Weisse	Berliner Weisse	30 Litres	1.034	1.007	3.51	0	2.57 °L	1K	0
Author: HansHenrik Boil Size: 32 Litres Boil Time: 90 Boil Gravity: 1.031 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/30/2015 12:44 PM Notes: After boil, and after cooling to approx 40 C, lower pH to approx 4.5 by adding lactic acid (I have 80%. I think 88% might be more common) I will add a tsp, measure pH, rince repeat until I have correct pH. Do not oxygenate before adding lactic acid bacteria. Add lactic acid bacteria, top off with some carbonated water. cover as best as possible. keep away from oxygen. Keep at approx 40 ceclius.(should be done by 1-3 days) Let LAB do it's work. Measure pH approx each 12 hours. When correct pH is reached (approx 3.5 for me), add 10 gram nelson as lacto stop, and add a decanted 0.75 liter Brett starter(1 vial WLP654 brettanomyces claussenii grown for 7 days and settled for 3 days for flocculation, 10 days all in all) Do NOT oxygenate wort when adding hops and Brett yeast. Oxygenating the wort at this time might increase the probability of wet horse blanket/leathery aromas. We want more fruit here, so no oxygenation. When correct FG is reached(approx 14 days) add 90 gram nelson and let it stay for 4-5 days. Bottle with 7g/l sugar. Brett will do it's magic over time. So expect that this is a product that will change over at least 6 months time in bottle/keg.
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