Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
NEIPA	Specialty IPA: New England IPA	25 Litres	1.066	1.012	7.08	24.76	5.1 °L	991	0
Author: Hanuman Boil Size: 32.5 Litres Boil Time: 90 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 1/2/2017 4:24 PM Notes:
Stratagrafic Smokey Lemon Moon DIPA	American IPA	20 Litres	1.078	1.023	7.15	50.37	6.8 °L	991	1
Author: RockHopper Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.06 Efficiency: 55 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 111.1 g Creation Date: 11/6/2022 2:28 PM Notes: Mash time is 1,5 hour. Flaked oats are added after 30 min.
MonkeyFace Belgian Dubbel Trap	Belgian Dubbel	1 Gallons	1.067	1.013	7.06	25.16	9.45 °L	991	0
Author: Mad Botanist Brewing Boil Size: 1.75 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 85 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/26/2022 9:04 AM Notes:
Summer Even Bloodier Summer Ale	American Amber Ale	5.5 Gallons	1.062	1.012	6.55	36.38	6.92 °L	991	0
Author: Maltose Falcons Boil Size: 7.11 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 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: 8/31/2021 6:23 AM Notes: Mashing Instructions: Mix with 170F water and steep for 60 minutes Strain and rinse Extra Ingredients: 1 medium orange, zested - no pith 1 small tangerine, zested - no pith
Jedi Juice Partial Mash Clone	Specialty IPA: New England IPA	23 Litres	1.068	1.014	7.13	40.48	5.2 °L	991	1
Author: Ridge Solo Brewing Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 9/25/2019 3:15 PM Notes:
Jake's Red Ale	Irish Red Ale	24.5 Litres	1.065	1.017	6.33	32.65	22.01 °L	991	1
Author: fatoldmonk Boil Size: 29.5 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/4/2019 10:37 PM Notes:
Dusty's Cider	Common Cider	5 Gallons	1.05	1.001	6.48	0	0 °L	991	2
Author: Dustydust Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 100 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 14.89 psi Creation Date: 8/28/2018 5:47 AM Notes: Pressed enough apples for 10 gallons of cider. Apples came from my dad's summer culinary tree and summer crab apple tree. I tried to mix apples evenly before pressing. - add crushed campden tablets 24 hours prior to yeast pitch. - add pectic enzyme when adding campden tablets - Rehydrate yeast with about 1/4 cup of water that has been boiled with go form. Use an ice bath to cool the solution down before adding yeast. Let yeast rehydrate for thirty mins before pitching into cider. - After fermentation has started, add hydrated fermaid o with about 1/8 to 1/4 cup cooled water (with chlorine removed). Oxygenated cider with pure O2 for 1min 10 sec. Yeast: Red Star Premier Blanc in 5 gal - 1.048 OG Mangrove Jack M02 in 5 gal - 1.05 OG Apples gathered on 8/25/2018 Cider pressed on 8/26/2018 Packaging - Kegging ONLY NOTE: These steps must be followed in order. If metabisulfite is added after sorbate then chemical reactions can occur that will give the cider a 'geranium' off flavor. - add 1/4 tsp potassium metabisulfite to 5 gal of cider to inhibit yeast and bacterial growth. - Wait at least 12 hours. - add 2-1/2 tsp potassium sorbate to 5 gal of cider to halt fermentation. - Wait at least 24 hours. 48 hours is ideal. - Transfer cider to a keg. - Purge oxygen from headspace. - Remove a sample of cider and add apple juice concentrate until you're happy with the flavor. - Take a gravity reading of the cider sample, then dose the main batch until the gravity readings match. Err on the side of too little. - carbonate to desired levels Very good read on backsweetening - http://beersmith.com/blog/2017/03/07/how-to-backsweeten-beer-cider-and-mead/ 8/23/2019 tasting notes: I tasted and back-sweetened the ciders today. The preference of my wife and I was the champagne yeast batch. The champagne yeast batch had a dry champagne quality that we both enjoyed; it was smoother too. The mangrove jack batch was nice an clean, with a slight bitterness on the backend. Both finished at 0.994. I tend to like my cider on the dryer side, but not bone dry. I back-sweetened the mangrove jack cider to 1.002 and the champagne yeast cider to .999 with frozen apple juice concentrate from the grocery store. I decided to backsweeten the mangrove jack batch a little more to help balance out the bitterness; it seemed to do the trick. No additional tannins or acidity were required. The crab apples did a great job of adding the acidity the cider needed. The mangrove jack cider was slightly more bitter than the champagne batch, this is probably due to the ratio of crab apples to culinary apples. The champagne batch was obviously darker than the mangrove jack. This could be due to oxidation or the ratio of apples. The cider carboy was less full, while the mangrove jack carboy was filled to the brim, so oxidation could certainly be a factor. However, campden tablets are supposed to help with oxidation, both batches certainly had a decent amount of campden tablets added to halt the yeast. I'm used to oxidation flavors in beer, I don't get those stale flavors from the champagne batch. The fact that my wife and I prefer the champagne batch would indicate that it's probably not oxidized. Time will tell, I'll update this if it starts to exibit oxidation flavors.
Belgian IPA Passion Fruit	Specialty IPA: Belgian IPA	18 Litres	1.068	1.015	7	63.61	11.85 °L	991	0
Author: El Sabana Brewery Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 80 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: 9/14/2017 4:21 AM Notes: The passion fruit will be added at the end in the fermenter 3rd day. A bit of honey in boil, and the rest for the fermenter. Start at 19c then rise up to 24 at the end of the fermentation. 1C cada 3 dias. Terminar octubre 23 a 24c y el 24 de octubre embotellar.
Cascade SMaSH 2	American IPA	20.8 Litres	1.06	1.014	6.1	54.12	7.41 °L	991	1
Author: Yeasty Boy Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/17/2017 9:53 AM Notes:
Pale Mild Ale (Citra)	British Strong Ale	21 Litres	1.065	1.012	6.85	30.59	9.29 °L	991	1
Author: Piet Vanhaelst Boil Size: 26 Litres Boil Time: 75 Boil Gravity: 1.048 Efficiency: 74 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/22/2017 9:06 AM Notes: 17 gr yeast needed
Ambrrrr Winter Pale Ale	American IPA	5.5 Gallons	1.072	1.022	6.54	44.99	17.94 °L	991	0
Author: Brewer1056 Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 70 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/15/2014 2:54 PM Notes: 4.2 gallons of sparse water used, calculated with http://onebeer.net/batchspargecalc.shtml
Kølsch - Kanonbrygg Edt.	Kölsch	50 Litres	1.065	1.016	6.45	41	3.93 °L	991	0
Author: Kanonbrygg Boil Size: 60 Litres Boil Time: 90 Boil Gravity: 1.055 Efficiency: 70 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: N/A Creation Date: 12/3/2016 10:52 AM Notes:
Pogo IPA (blind Pig)	American IPA	5.5 Gallons	1.057	1.01	6.23	69.13	5.26 °L	991	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/25/2016 7:26 PM Notes:
IPA	American IPA	70 Litres	15.961	4.264	6.37	54.25	13.27 °L	991	1
Author: Juhus Boil Size: 77 Litres Boil Time: 60 Boil Gravity: 14.6 Efficiency: 65 Mash Thickness: 3.9 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/9/2016 2:20 PM Notes:
Dubbel	Belgian Dubbel	11 Gallons	1.063	1.016	6.18	18.17	14.43 °L	991	0
Author: mkory Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 1.5 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: 2/1/2016 6:49 PM Notes:
Deaf Turtle	American IPA	5 Gallons	1.064	1.014	6.57	77.69	7.36 °L	991	0
Author: MaximeZHENG Boil Size: 7.4 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 50 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/23/2015 4:17 AM Notes: Dry hop 1/2 ounce each of Simcoe. Amarillo, Cascade hops and 1 ounce of Centennial hops for 10 days post fermentation. Optional yeast choices: Fermentis US 05 dry yeast or WYeast American Ale 1056. I recommend dry hopping this one with pellets over whole hops cones. If you go the whole cone route, cut everything in half and go 5-7 days. Cheers!
Walton's Scottish Pale Ale	California Common Beer	21 Litres	1.062	1.012	6.51	43.2	6.64 °L	991	0
Author: Brew Master Walton Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 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: 8/15/2015 10:41 PM Notes:
Jade Smash	California Common Beer	5.5 Gallons	1.073	1.02	6.84	89.94	7.35 °L	991	1
Author: GregH Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 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: 5/19/2015 1:05 AM Notes:
Citra IPA	American IPA	5.5 Gallons	1.06	1.014	6.12	62.65	5.51 °L	991	0
Author: fizgig Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/15/2015 7:11 PM Notes:
Swiss Chris IPA	California Common Beer	60 Litres	1.057	1.011	6.01	39.02	13.85 °L	991	0
Author: Beamers Creek Brewery Boil Size: 70 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/11/2015 6:40 PM Notes:
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