Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
DARK CHOCOLATE ALE	Specialty IPA: Black IPA	21 Litres	1.071	1.02	6.71	50.23	35.34 °L	989	0
Author: Prees Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.136 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/2/2016 12:18 PM Notes:
No Boil NEIPA	Specialty IPA: New England IPA	5.5 Gallons	1.066	1.016	6.6	46.85	6.09 °L	989	0
Author: Jstep Boil Size: 5.5 Gallons Boil Time: N/A Boil Gravity: 1.066 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/21/2021 1:19 PM Notes:
DCLXVI_v2	Specialty IPA: Red IPA	22 Litres	1.072	1.019	6.96	60.66	17.43 °L	989	0
Author: pänel brewery Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.066 Efficiency: 78 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 1.01 bar Creation Date: 11/15/2020 5:25 PM Notes: Winner of the 1st Hungarian Online Homebrewers Competition in 21B4: Red IPA
ZWART	Dry Stout	500 Litres	1.057	1.011	6.02	43.69	40.12 °L	989	0
Author: UTHOKA Boil Size: 500 Litres Boil Time: 70 Boil Gravity: 1.057 Efficiency: 73 Mash Thickness: 1.5 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: 11/4/2020 7:29 PM Notes:
Citra BIAB 2	American IPA	10.5 Litres	1.059	1.012	6.25	42.01	8.22 °L	989	0
Author: Craigers5179 Boil Size: 13.5 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 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: 6.05 Creation Date: 4/30/2019 1:59 PM Notes: 1. Heat 6 litres of water to 75C in induction pot. Turn off heat and add BIAB bag, with the seam on the inside. 2. Pour in HALF the pale malt / crystal malt while stirring - get rid of lumps. Add remaining half and stir for 5 mins. 3. Check temp is 65-70C - adjust if necessary with cold or boiling water. 4. Wrap a thick towel round the pot and leave alone for one hour. Check temp is between 65-70c after half an hour. Stir. 5. Lift out grain bag and put into an FV, leaving the bag to drain for a minute or 2 into induction stock pot first. Squeeze bag. 6. Use another 6 litres of water (less than 80C) and pour it over the grain bag. Leave 10 mins, stir, and strain the liquid to the induction stock pot. Should have about 12 litres, which will reduce when boiled for an hour. 7. Dispose of grains, add all wort to pan and bring to boil. 8. Add 15 grams of citra hops when boiling point is reached. Boil for 60 mins total. 9. After 55 mins boil add 10 grams of citra. Boil for 5 mins. Flameout. 10. Add 15 grams of citra when wort reaches 80c. 11. Cool the wort in sink, with lid on, add to sterilised FV via sterilised sieve to catch hops, and top up the level to 10 litres if necessary. Pitch 1/2 packet yeast at around 18 - 20C. Leave to ferment for 2 weeks at 19-20c. 12. Dry hop with further 10g of citra for 5 days before bottling. 13. Prime with 65G of sugar in a priming solution. Bottle.
Fat Lizard / 101 California Pale Ale	American Pale Ale	23 Litres	1.059	1.011	6.33	19.51	6.91 °L	989	1
Author: Gummibrew Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/23/2019 5:05 PM Notes: Boil Add first wort hops into the kettle before transfering the wort. Boil for 60 minutes. After boil, transfer the hot wort through hopback before chilling. Fermentation Pitch yeast at 17°C. Keep at 17-18°C for 3 days then allow to rise to 20-21°C over the next 3 days. Keep at 20-21°c for 3 days and then add dry hops to the fermenter. Dry hop for 3 days then crash the beer to 0-5°C as quickly as possible. Let the cold beer settle for 24 hours before transfering. Conditioning and Carbonation Transfer the beer into a keg, leaving the flocculated yeast and settled hops in the fermenter. Keep the keg at 0-5°C for 6 days and force carbonate to 2.7 volumes of CO2. Enjoy fresh with your friends. Or alone in your underwear while browsing SuicideGirls. Whatever you do, do not store! Drink fresh! OG: 1.056 FG: 1.012 ABV: 5.8% Bitterness: ~30 IBU Color: ~15 EBC
Saisons Greetings- Belgian Farmhouse Saison	Saison	5 Gallons	1.059	1.005	6.99	25.31	20.04 °L	989	0
Author: beachousebrewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.073 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/9/2017 8:25 PM Notes:
Piney Versprechen	American IPA	5.5 Gallons	1.067	1.016	6.69	87.14	7.69 °L	989	1
Author: kcdesch@me.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/13/2016 2:53 PM Notes: Father's Day brew: OG 1063 FG 1017 abv= 5.6%
E9S Irish Red Ale ▲ 06.17.16	Irish Red Ale	5 Gallons	1.071	1.019	6.74	25.01	22.43 °L	989	0
Author: dkcollier@yahoo.com Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 66 ° F Priming Method: Priming Amount: N/A Creation Date: 5/20/2016 12:11 PM Notes: ♦ BREW DATES: Date: Brew Day • 10.16.15 Date: Pitch Yeast • 10.18.14 Date: Keg Day • 12/01/2015 Drafted Who’s House • Steve's Irish Red B5: 05.14.15 1.022 67.9° 8.2% ABV ♦ SESSION NOTES: WE MISSED UP THE HOP ADDITION AT 60 min! Boil off time was not our best. New sight glass will be added to kettle before next brew. Pitched 1.25 oz EKG at 15 min plus water additives. Sparged with 8 gal. End of sparge had 7.75 gal. boiled 90 minutes and over shot. 5 gal at end of boil. Need to replace rubber gloves. ♦ STANDARD BREWING NOTES: Create 8 gallons sparge water. Bring to 154° strike temperature Prime pump. Push water through hose. Add grain – Sparge at 152° for ___ minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1 gallon per hour. Drain GRAIN from kettle. Adjust water height of ___ (7 gallons) Boil clean water for end of boil session adjustment Mash Option dark beers – Add x tablespoon Calcium Carbonate 60 minutes – Add tablespoon 5.2 pH balancer 60 minutes – Add 2 drops Fermcap 60 minutes – Add 5 tablespoon Gypsum for IPA (Optional) 15 minutes – Add immersion chiller 15 minutes - Add Whirlfloc 10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes ♦ Check to see if nozzle is pointed upwards ♦ KEGGING NOTES: Purge oxygen with CO2 Chill keg 24 hours before force carbonation. Force Carbonation Calculator: 20 psi 4 days Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales ♥ DRINKABILITY: What did you like about it. Sample Date: 05.24.15 3 out of 5 stars. Hops definitely made the change. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Page 129 by Jamil Zainasheff and John Palmer Pitch 2 Irish Ale Yeast WLP004
Awesome Recipe	American IPA	5.5 Gallons	1.065	1.017	6.31	78.94	9.38 °L	989	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 35 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: 3/19/2016 11:59 PM Notes:
Hope IPA	American IPA	11 Gallons	1.07	1.018	6.87	59.17	6.84 °L	989	0
Author: ajbeckwith Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/28/2014 5:50 AM Notes:
Batch #25	American Brown Ale	23 Litres	1.059	1.01	6.31	74.76	20.56 °L	989	0
Author: Viggo Torjussen Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.047 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: 2/2/2016 11:40 AM Notes:
RIPA	Specialty IPA: Red IPA	23 Litres	1.059	1.012	6.26	42.78	16.16 °L	989	1
Author: MFergBrew Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 72 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 1/23/2016 11:26 PM Notes:
B162	Best Bitter	23 Litres	1.064	1.015	6.49	55.83	13.17 °L	989	0
Author: neilio Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.052 Efficiency: 80 Mash Thickness: 3 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: 12/13/2015 10:19 PM Notes:
Pumpkin Ale	American Amber Ale	5.5 Gallons	1.065	1.012	6.96	10.53	10.89 °L	989	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.09 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/30/2015 2:41 AM Notes:
NoDa Coldcrash9	Strong Scotch Ale	5.5 Gallons	1.072	1.024	6.29	26.03	21.25 °L	989	1
Author: helicopterrun Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.131 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/16/2015 6:22 AM Notes: Much of the beer's unique flavor does come from Special B which gives a nice caramelized fruit character to the brew and the lactose helps keep the mouthfeel thick even with the brown sugar which, through fermentation, could potentially add dryness to the beer. Other malts we use in it include crystal 40L and english brown malt. I think one key ingredient that we use though is the yeast. We have two "house" yeast here, 01 Cali yeast and 28 scottish yeast and we use the later on cold crash. 28 adds a nice subtle ester and slight musky character to the beer and I think it helps complement the other notes from the specialty malts and adjuncts. Our hops don't play a huge character in the brew but if you are dying to know what they are, it's bittered with CTZ and has Palisade later on but they really are there mostly for balancing.
Don Pablo's Private Reserve	American IPA	5.5 Gallons	1.061	1.012	6.49	76.79	4.44 °L	989	0
Author: pcgable1 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.112 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: 5/25/2015 7:23 PM Notes:
ORM`s Mango/Habanero	Spice, Herb, or Vegetable Beer	35 Litres	1.073	1.021	6.94	48.05	22.59 °L	989	1
Author: rassien Boil Size: 38 Litres Boil Time: 90 Boil Gravity: 1.068 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/28/2015 10:27 AM Notes: 20g Centennial 7 days Dryhop 40g Motueka 7 days Dryhop
Toasty Special-B IPA	American IPA	5 Gallons	1.072	1.02	6.78	47.07	14.35 °L	989	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.09 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: 1/24/2015 8:52 PM Notes:
Deepwater Hob Blob 2.1	American IPA	5.5 Gallons	1.072	1.02	6.8	88.27	8.02 °L	989	1
Author: resettling Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Bottle Priming Amount: N/A Creation Date: 1/21/2015 1:53 PM Notes: From previous version: added some flaked oats, adjusted carapils and caravienne down a little. Changed 10L crystal to 15L to darken a bit. Switched from BIAB partial to all grain with new kettle. Hop schedule tweaked based on what's in the freezer - most notable change is swapping in Mosaic for Simcoe.
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