Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Aromipesä DIPA	Double IPA	19 Litres	1.069	1.014	7.22	117.15	7.38 °L	1.2K	0
Author: zbeeblebroxxx Boil Size: 25 Litres Boil Time: 75 Boil Gravity: 1.052 Efficiency: 69 Mash Thickness: 2.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/5/2016 1:29 PM Notes: Source: https://byo.com/mead/item/2808-hop-stands ->Over the Topper DIPA "Mash at 155 °F (68 °C) for 40 minutes. Sparge enough to collect roughly 7.5 gallons (28 L) in your kettle to achieve 6.5 gallons (25 L) at knockout. Boil for a grand total of 75 minutes. Just after knockout toss in the first set of knockout hops and begin the whirlpool process. You can either run your pump for 10 minutes or you can stir for a minute and then let spin down and settle. After 30 minutes have gone past after knockout, reduce wort temperature to 170 °F (77 °C) and then add the second set of hops to the hop stand and once again whirlpool. After 15 more minutes have passed, begin final cooling process. The goal is to get at least 5.5 gallons (21 L) into your fermenter to compensate for the loss of wort which will occur during dry hopping. Make sure your primary fermenter has enough headspace to accommodate that much wort plus a large kräusen. Pitch a healthy dose of yeast when wort hits 65 °F (18 °C). After final gravity has been achieved, add a clarifying agent such as polyclar. Allow three days for clarifying agent to work, then add first set of dry hops to primary fermenter. After 7 days, rack beer off dry hops & yeast cake either into a keg or secondary fermenter. Try to purge with carbon dioxide if available to you. Add second round of dry hops and wait 5 days. Bottle or begin carbonation process."
Summer Of Love MK.2	American IPA	5.5 Gallons	1.061	1.018	5.68	73.98	7.28 °L	1.2K	0
Author: jmsjustin Boil Size: 7 Gallons Boil Time: 75 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 2.25 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: 6/11/2021 12:57 AM Notes:
Putty Clone	Double IPA	25 Litres	1.085	1.022	8.24	60.01	5.89 °L	1.2K	0
Author: Alexander.voake@me.com Boil Size: 31 Litres Boil Time: 60 Boil Gravity: 1.068 Efficiency: 78 Mash Thickness: 6.3 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: 2/8/2019 8:44 PM Notes:
Caledonian Deuchars IPA	American IPA	23 Litres	1.039	1.009	3.92	33.59	5.72 °L	1.2K	0
Author: BrewerUK Boil Size: 29.4 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 75 Mash Thickness: 2.6 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: 12/12/2018 7:21 PM Notes:
Oatmeal Cookie Stout	Winter Seasonal Beer	5.25 Gallons	1.072	1.018	7.13	27.83	50 °L	1.2K	0
Author: Dstick Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 62 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: 7/4/2018 2:16 PM Notes: Added rum soaked raisins and cinnamon as Werth as vanilla beans. Than combined with the .018 FG made this tasty but maybe slightly too sweet. Overall good.
Taste The Rainbow IPA	American IPA	4.75 Gallons	1.071	1.02	6.66	84.96	10.4 °L	1.2K	1
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 75 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: 9/14/2017 11:57 PM Notes:
Westvletern 8 Clone	Belgian Dubbel	6 Gallons	1.072	1.008	8.39	34.99	23.75 °L	1.2K	0
Author: SonnyK85 Boil Size: 7.75 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 76 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/18/2017 11:31 AM Notes: ** YEAST STARTER ** 1. Approximately 3 days prior to Brewing, make 10% DME solution in Erlenmeyer Flask. MFG Date: ___/___/______ Starter: _____ gm DME / _____ L (per MrMalty.com) 2. Apply Ice Bath until Temperature reaches ~70F. 3. Squeeze 1 packet of WLP530 into DME Solution. 4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours. 5. Refrigerate for 48 hours prior to brewing. ** MASH ** PRE-HEAT MASH - 2 gal of Boiling Water PRE-HEAT SPARGE - 2 gal of Boiling Water (conduct Simultaneously) Water Volume: 4.2 gallons for 1.4 lb/qt ratio. 1. Prior to heating HLT, check pH of tap water pH: __________ 2. STRIKE WATER: 161F. 3. Add Grains @ 159F. 4. Add 2mL of LA. 5. Allow Temperature to fall to 149F prior to closing lid. 6. Check Mash pH ~15 minutes into Mash. pH: __________ 7. Total Mash Time: 60 minutes FINAL MASH TEMP: __________F FINAL MASH pH: __________ 8. Add 1.5gal of Boiling Water at the end of Mash and stir into solution. 9. Begin Vorlauf! ** SPARGE ** 1. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid Lactic Acid addition: __________ mL Final pH measurement: __________ 2. Heat 6gal of Water to 175F. Add to Sparge Vessel. 3. Recirculate 4 times prior to collecting wort. 4. Attempt to Sparge over 30-40 minutes. ** BOIL ** 1. Check Pre-Boil Gravity (goal: 1.044) + pH ** NOTE: Make sure to adjust for TEMPERATURE ** PRE-BOIL GRAVITY: __________ @ __________F 2. Adjust Gravity to Goal (1.044) Adjusted Gravity: __________ (__________ @ __________ F) PRE-BOIL pH: __________ 3. Adjust Pre-Boil pH to: ~5.3 (+/- 0.1) Final pH measurement: __________ Lactic Acid addition: __________ mL 4. Boil for 90 minutes (goal OG: 1.072) 5. Add Northern Brewer Hops @ 60 minutes. 6. Add Hallertau Hops @ 30 minutes. 7. Add Styrian Golding Hops, Candi Syrup + Corn Sugar @ 15 minutes 8. Add 3/4-1 of a crushed, Whirlfloc tablet @ 5 minutes. 9. Chill wort to ~70F after completion of Boil 10. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon) 11. Gravity feed wort from Mash Cooler into Catalyst Fermenter 12. Allow Ranco/Chest Freezer to adjust wort temperature to 1F BELOW goal starting temp ORIGINAL GRAVITY: ______________ (goal: 1.072) ** FERMENTATION ** 1. Beginning Fermentation Temp: 69F. 2. As signs of Fermentation begin to slow, increase temp by 1F/12hr up to 80F. ** PRIMING ** "carbonate to approximately 3-3.5 volumes CO2"
Hawaii 5-0 NE DIPA	American IPA	24 Litres	1.076	1.019	7.52	118.72	5.48 °L	1.2K	0
Author: Outlaw Brews Boil Size: 28.7 Litres Boil Time: 60 Boil Gravity: 1.064 Efficiency: 67 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/27/2017 8:38 PM Notes:
POP GOSE THE SNEEZLE	Gose	5.5 Gallons	1.044	1.011	4.39	11.99	3.5 °L	1.2K	0
Author: Mossy Boil Size: 7.5 Gallons Boil Time: 45 Boil Gravity: 1.032 Efficiency: 65 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/10/2017 5:44 AM Notes:
Brown	American Porter	7 Gallons	1.04	1.007	4.32	5.44	23.72 °L	1.2K	0
Author: Curtist Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 82 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/2/2017 1:21 PM Notes:
Common Cream Ale (steamed Cream)	Blonde Ale	10 Gallons	1.058	1.019	5.16	22.46	6.13 °L	1.2K	0
Author: brewbrewbrewbrewbre Boil Size: 11 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 58 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/24/2016 1:07 AM Notes: Make Cream Ale to split to two fermentations - one ale yeast for Cream Ale Yeast, other California Lager Yeast to ferment at same temp (WLP810 or WYeast 2112). Style is cream ale with some common (steam) characteristics to go with the lager yeast. Recipe to blend of both styles, include lighter crystal malt for toffee/honey flavor, some biscuitty-ness from biscuit malt. Mellow on specialty malts so nothing is overpowering, but builds in complexity. Hop profile to include N Brewer (Pine/Herbal/Cedar) as a nod to the common style and some american hops (Ahtanum, Amaraillo, or Cluster) to bring some floral citrus/orange. Cluster for more earthy/floral/fruity or Amarillo for floral/citrus. Light hopping at end with a hopstand to round out lighter hop flavors on the palate. Target a bitterness-to-starting gravity ratio (IBU divided by OG) of 0.6 to 1.0. For flavor and aroma, add two or three later additions around 1⁄4 to 1/3 oz. per gallon (1 to 3 g/L). Cream Ale https://byo.com/mead/item/130-american-cream-ale-style-profile California Common https://byo.com/body/item/2123-california-common-style-profile http://brulosophy.com/recipes/whatre-we-here-for/ If you want to create your own example of the style, but still do well in competition, the safe thing is to try to play off a characteristic of the Anchor example, such as emphasizing the toasty, biscuit, or caramel character. You can also experiment with different hops, but I would avoid trying to play with the fermentation profile too much, as it is an important part of this style. Anchor’s mash schedule is a secret, although reportedly it starts at 140 °F (60 °C). Historical steam beer brewers supposedly used a mash temperature of 158 °F (70 °C). If you are trying to copy the Anchor example, I would start at 140 °F (60 °C) and then raise the mash for a rest at 158 °F (70 °C). The only specialty malt you really need for California common is crystal malt. You want to build a gentle but clearly evident caramel flavor and color. Use a mid-color crystal malt between 30 and 70 °L for up to 10% of the grist. If you want to develop more of a toasty/biscuity character, you can add a small percentage (< 5%) of toasted malts, such as Victory, biscuit or even pale chocolate.
Double IPA	Double IPA	11 Gallons	1.086	1.024	8.14	108.45	8.78 °L	1.2K	0
Author: Patchworx Brewing Boil Size: 13.25 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 75 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/17/2016 11:46 PM Notes:
3 - Belgian Blond Ale 20lt	Blonde Ale	20.5 Litres	1.038	1.006	4.26	29.3	4.92 °L	1.2K	2
Author: technocrath Boil Size: 16.5 Litres Boil Time: 90 Boil Gravity: 1.047 Efficiency: 57 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: 188.9 g Creation Date: 10/4/2016 12:53 PM Notes:
Dunkelweizen	Clone Beer	50 Litres	1.051	1.013	4.99	9.23	15.11 °L	1.2K	0
Author: Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/26/2016 1:17 PM Notes:
For WITe Dager	Witbier	53 Litres	1.048	1.011	4.97	19.8	3.38 °L	1.2K	0
Author: Shølbryggeriet Boil Size: 59 Litres Boil Time: 90 Boil Gravity: 1.044 Efficiency: 65 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: 1 per 0.5l bottle Creation Date: 4/17/2016 3:49 PM Notes: 2 vials of yeast in 2.5 l starter.
Country Brunch	American Porter	11.5 Gallons	1.102	1.018	11	44.59	50 °L	1.2K	0
Author: Boil Size: 16 Gallons Boil Time: 90 Boil Gravity: 1.073 Efficiency: 70 Mash Thickness: 1.4 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: 12/3/2015 6:32 PM Notes: Maple Syrup extract (2-3oz) per 5 gallon Bucket – Added in end of Secondary/ready to bottle. 2 Cups cold steeped coffee per 5 gallon bucket – 1 Cup added in beginning of Secondary, 1 Cup added at Keg/Bottle 1lb Bacon per 5 gallon bucket? 1 5 gallon bucket aged in bourbon barrel for 2 months. 1 5 gallon bucket to contain 2oz of Bourbon soaked oak cubes + bourbon. Add oak cubes and bourbon at beginning of secondary. Removed oak cubes after 7 days. Add heat (spicy pepper) at end of secondary? Primary – age 10 days Secondary – age 60 days Target temp of 65-68 for primary and secondary
XPA	American Pale Ale	5.5 Gallons	1.051	1.01	5.44	41.49	6.15 °L	1.2K	1
Author: 01steve Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.5 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: 10/31/2015 6:44 PM Notes: 5oz of acidulated malt and .5 tsp of calcium chloride. step mash according to Gordon strong.
Bredgatans Goa Gubbars Jul #30	American Strong Ale	18 Litres	1.07	1.016	7.08	94.07	20.42 °L	1.2K	1
Author: lankinho Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 61 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/12/2015 1:17 PM Notes:
Josh Howard's Recipe	No Profile Selected	5 Gallons	1.064	1.014	6.5	14.23	40.94 °L	1.2K	0
Author: Josh Howard Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A 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: 2/23/2011 12:04 PM Notes:
Mike Harsch's Black IPA	No Profile Selected	5 Gallons	1.09	1.022	8.81	92.93	46.58 °L	1.2K	0
Author: Mike Harsch Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A 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: 3/3/2012 6:10 PM Notes:
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