Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Trampled Retail Worker NEIPA	Specialty IPA: New England IPA	20 Litres	1.07	1.016	7.07	0	4.62 °L	932	0
Author: oipivo Boil Size: 24 Litres Boil Time: 5 Boil Gravity: 1.069 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: 12/2/2019 8:45 AM Notes: Didn't bother rehydrating yeast, just pitched dry. Used 3 packets of yeast due to higher ABV. Left in fermentor for almost 3 weeks then cold crashed and kegged. Flavors are really nice and completely different than many NEIPAs I've had lately.
Best Effort Double IPA	American IPA	5.5 Gallons	1.074	1.011	8.2	65.59	9.36 °L	932	2
Author: Brent’s_Best_Effort Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 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: 5/12/2019 9:11 PM Notes: Mash @152F for 60 minutes. 60min boil. Whirlpool @150F for 20min. Underpitch 1fl-oz of Voss @80F, uncontrolled temp. @18hr post pitch add 1oz each citra/centennial/CTZ/cascade . @48hr post pitch add 2oz each centennial/cascade. keg after 10 days.
Black Coffee Stout	Oatmeal Stout	8.5 Litres	1.044	1.01	4.42	58.76	29.86 °L	932	0
Author: skyblue67 Boil Size: 12.9 Litres Boil Time: 60 Boil Gravity: 1.026 Efficiency: 61 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/30/2017 7:41 PM Notes: Mash water vol. 13.6lt After 4 days in fermenter add cold brewed coffee This is a scaled down recipe, normally I get 75% efficiency brewing 23lt batches. The dextrose was added to the fermenter after 2 days
Easter Brew	American Brown Ale	19 Litres	1.061	1.016	5.95	42.04	18.22 °L	932	1
Author: Basement Brewer Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: Sugar Priming Amount: 121 g Creation Date: 1/12/2017 7:57 PM Notes:
Kost's Kölsch	Kölsch	21 Litres	1.044	1.01	4.5	20.94	3.13 °L	931	0
Author: Boil Size: 28.5 Litres Boil Time: 80 Boil Gravity: 1.033 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 60 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/22/2017 12:58 AM Notes: Ferment at 60. Raise to 68 at around 20 points.
Tequila Lime Gose	American Wheat Beer	5.5 Gallons	1.05	1.008	5.59	16.59	4.09 °L	931	0
Author: CCHS Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.092 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: 3/26/2021 9:23 PM Notes: Created for a customer based on this post by Morrey on Homebrew Talk: Along with my buddy fellow HBT member Key West Brewing, we exchanged ideas about the best way to create a Margarita Gose without overdoing things, but to create a taste profile that gets your attention. I started the 5G batch with a basic 50/50 wheat to 2 row base and kettle soured with L Plantarum down to 3.24 ph. I kept the Saaz hop bill low (8 IBU) during the boil following souring. I was generous with a full ounce of pink sea salt and an ounce of coriander knowing I wanted a salty flavor profile with this beer. The 1.040 beer finished nicely at 1.008 with US-05. First time I made a sour with dry yeast and it worked as well as any liquid like WLP001 or WLP029 I had used prior. I'll stick with US-05 from now on. During fermentation, I zested 4 small limes taking the green skin with a vegetable peeler leaving the white pith behind. I soaked these lime peels in 3/4 cup of good anjeo tequila to make a tincture. The limes marinated in this tincture for two weeks while beer was in primary. When racked to keg, I strained the zest and pitched the tincture while siphoning beer to keg. My initial taste was very "limey" but I was lacking tequila depth for my tastes. I next took a cup of the same tequila in a mason jar and added two medium toasted oak cubes. My goal here was to emulate a beer that was aged in a tequila barrel. The tequila picked up a really nice oaky aroma while aging one additional week. In the meantime while this oak tincture was infusing, I was carbing the keg and sampling. The lime calmed down perfectly and needed no additional adjustments. I then pitched the oak infused tequila tincture and let it rest several more days. I hate to sound self-serving, but this has got to be one of the best beers I have ever made! The salt balances the lime and the oak is very subtle but adds in with the hint of tequila making this a perfect margarita style. Glad this is a relatively low ABV beer since I can't seem to stay away from it! Just wanted to share........:mug:
Corn IPA	American IPA	5.5 Gallons	1.066	1.018	6.21	74.06	3.93 °L	931	0
Author: Brewmaster607 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.052 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: 12/23/2019 5:50 PM Notes:
Japanese Rice Lager	International Pale Lager	5 Litres	1.048	1.008	5.18	0	3.69 °L	931	0
Author: Brygga Tillsammans Boil Size: 6 Litres 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: 12/6/2019 12:00 PM Notes: Fermentation: 10 days at 55 degrees Fahrenheit. (12.77C) (Det närmaste vi kommer är källaren.) After 10 days we warmed it up to 70 degrees Fahrenheit for a 3 day dialectal rest. (21.11C) (I köket dårå) We lagered it for about two months at 35 degrees Fahrenheit (1.66C). (Kyler ned det rätt hårt under julen i kylen)
21B - Specialty IPA - White IPA	Specialty IPA: White IPA	24 Litres	14.75	3.374	6.15	48.05	5.27 °L	931	0
Author: gozer Boil Size: 26 Litres Boil Time: 30 Boil Gravity: 13.7 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/3/2018 6:22 PM Notes: Beefed up and hopped up version of the Beligan Wit. - removed zest since the primary hop will be citra. and the wit I made with this zest was like drinking a meyer lemon.
Samuel Smith Oatmeal Stout	Oatmeal Stout	5.25 Gallons	1.05	1.014	4.75	35.46	23.12 °L	931	0
Author: PicoBrewer30 Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/11/2018 9:08 PM Notes:
The Pale Brut	American Pale Ale	25 Litres	1.033	1	4.23	11.86	2.82 °L	931	0
Author: SwishBrewing Boil Size: 30 Litres Boil Time: 30 Boil Gravity: 1.027 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: co2 Priming Amount: 0.76 bar Creation Date: 4/24/2017 7:24 AM Notes: Add at start of ferment 18 litres strike at 65c Mash pH 5.31 OG 1030 Volume 22litres Sept 9 - 1024sg Sept 10 Fv1 - 1010 Fv2 - 1004 Sept 11 Fv1 - 1000 Fv2 - 1000 Dry Hop Sept 17 Gelatin 5 mgs in 290ml boiled water Keg
First IPA	Imperial IPA	5 Gallons	1.087	1.02	8.74	98.44	17.15 °L	931	1
Author: probablyandy Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.087 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/10/2014 10:53 PM Notes: Hoppy, bitter, and herbal. Not citrusy. Hint of sweetness. Used a variation of continuous hopping, tossing in a bit of both hops every few minutes.
Ottis The Stout	Oatmeal Stout	6 Gallons	1.052	1.012	5.21	35.44	34.8 °L	931	1
Author: nj viking Boil Size: 9 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/25/2016 9:45 PM Notes: version of jamils oatmeal stout with cluster hops and a little more oatmeal . i always get 80 % efficiency and around 1.062 og aerate with a stone for 20 min or so. let it sit for 3 weeks and keg it , set at 15psi for a week on gas.. perfect.
NB Kama Citra BIAB	American Pale Ale	5.5 Gallons	1.047	1.012	4.5	46.88	7.35 °L	931	3
Author: PTCBeerGuy Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/10/2016 8:31 PM Notes:
Zambie Wambie	Imperial IPA	16 Gallons	1.08	1.02	7.9	97.43	9.31 °L	931	0
Author: Coadinghaylor Creations Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.107 Efficiency: 45 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/12/2016 4:40 PM Notes: LOTS of hops 60 min boil t=0 4 oz Citra, 2 oz Coadingham Cascade t=30 2 oz Warrior, 2 oz Magnum t=45 2 oz Coadingham Centennial, 3 tbsp Irish Moss t=50 2 oz Citra t=60 2 oz Citra
Irish Chocolate Stout	Foreign Extra Stout	5.5 Gallons	1.047	1.013	4.51	221.9	25.38 °L	931	0
Author: ole german Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.086 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: destrose Priming Amount: 3/4 cup Creation Date: 8/28/2015 9:00 PM Notes: Add 1 teaspoon of Irish Moss at 15 minutes. Add 1 and 1/2 tsp of pure vanilla to primary.
Hopped Colonial Mobby	Spice, Herb, or Vegetable Beer	2 Gallons	1.044	1.012	4.24	20.15	11.9 °L	931	1
Author: KC Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: Cane Sugar Priming Amount: 1.2oz Creation Date: 4/7/2015 7:42 PM Notes: Developed to mimic a colonial style ale using ingredients available via the Caribbean trade routes to New England. Peel raw potato and save skins (set aside for mash) Shred skinned potatoes. Use a food processor with grater attachment. Roast potatoes at 425 for 60 minutes. Spray occasionally with water to keep moist and allow starches to gelatinize. Freeze raw ginger root, then slice thinly skin on, using a vegetable peeler. Complete all mash steps with potato, skins, and ginger Primary 2 weeks Note: Boil eliminates most of the ginger's natural heat
Dollý	Weizen/Weissbier	20 Litres	1.05	1.013	4.94	20.38	3.68 °L	931	1
Author: kommunan Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/16/2015 12:01 PM Notes:
Bell's Two Hearted Ale	American IPA	5 Gallons	1.068	1.017	6.74	61.67	6.36 °L	931	0
Author: Frosty Weasel Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.098 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: 1/3/2015 5:07 PM Notes: Use Briess Malts, if possible. Steep caramel malt in 1 gallon of water at 150F for 20 minutes. Add water to make wort volume 3.5 gallons. Bring to boil and add DME and LME. Add hops according to hop schedule.
Kirkstall E.S.B.	Extra Special/Strong Bitter (ESB)	5 Gallons	1.061	1.015	5.98	40.23	9.3 °L	931	0
Author: Brewing Bard Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 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: 9/19/2011 5:56 PM Notes:
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