Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Julius Wedding	American IPA	23 Litres	1.062	1.013	6.42	57.95	6.51 °L	812	0
Author: braindead Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/13/2017 7:03 PM Notes:
Metamorphosis Clone	American IPA	21 Litres	1.059	1.01	6.48	60.74	10.51 °L	812	0
Author: MogranJM Boil Size: 24.72 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: 6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/25/2020 2:51 AM Notes:
Big Stout	Russian Imperial Stout	5.5 Gallons	1.081	1.022	7.74	25.25	50 °L	812	0
Author: Connor007 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.149 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 14.26 psi Creation Date: 12/10/2019 11:02 PM Notes:
Hazy Lager	Classic American Pilsner	57 Litres	1.049	1.009	5.27	15.5	4.28 °L	812	0
Author: Maldito Boil Size: 50 Litres Boil Time: 40 Boil Gravity: 1.056 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 12 ° C Priming Method: co2 Priming Amount: 0.89 bar Creation Date: 8/22/2019 6:46 PM Notes:
IPA Experiment #2	Specialty IPA: New England IPA	6 Gallons	1.052	1.016	4.76	71.15	4.63 °L	812	1
Author: EChrisDenney Boil Size: 6 Gallons Boil Time: 15 Boil Gravity: 1.052 Efficiency: 55 Mash Thickness: 1.5 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: 12/17/2018 2:26 AM Notes:
Beresford Babes Strawberry Gose	Gose	6 Gallons	1.048	1.01	4.97	13.91	3.82 °L	812	3
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Keg Priming Amount: N/A Creation Date: 11/12/2018 9:39 PM Notes: Mash as per normal, transfer to boil kettle and cool to 100F. Add 2 Goodbelly shots, blanket with CO2, cover for 48-72 hours. Proceed with boil as normal. Water profile with Bru n Water
Boulevard Zon Clone	Witbier	7 Gallons	1.043	1.01	4.33	11.18	3.53 °L	812	1
Author: frankR Boil Size: 10 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/4/2018 6:57 PM Notes: Using 3944 yeast prepare 2L starter, 12-24hr. Cold crash starter into two containers. Use one for primary fermentation and the second for bottle/keg fermentation. Mash with Robobrew V3. Grain conditioned with 2% H20 of grain weight. From RO/distilled water: 12g CaCl and 6g Epsom Salt in 44L of brew water. Perform single decoction on 1gal of mash during 30min protein rest at 122degF. Mash at 149degF for 60min, mash out at 168degF for 20min. Sparge with remaining water until extraction complete, check with refractometer. Boil for 60min, 15min of 0.5oz magnum at boil start. Coriander, orange peel, simcoe, and CTZ steeped at flame out. Chill and transfer to fermenter. Pitch when wort is held at 68degF in refrigeration chamber using 3944 yeast from 1L starter taken during wort boil (prior to hopping). Ferment until complete, ~2weeks (this yeast finishes slow, don't rush!). Agitate fermenter if fermentation appears stalled during second week. Sit at least 2 days on yeast after hitting final gravity to allow cleanup. Cold crash to 32, then lager at 45 for several days. Transfer to kegs or bottles and pitch second half of initial starter yeast allowing bottle/keg fermentation and natural carbonation. Beer will be ready in 2 to 3 weeks.
E & G Nano NEIPA	Specialty IPA: New England IPA	40 Litres	1.031	1.009	2.99	30.4	4.03 °L	812	1
Author: Greg Dunning - Beer Stalin Boil Size: 48 Litres Boil Time: 60 Boil Gravity: 1.029 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/15/2018 11:13 PM Notes: GRAIN BILL Cargill - German Pilsen CA30010 Weyermann - Carahell DR57461 Flocons OIO - Brewers Oat Flakes DR60157 HOPS Calypso HB58230 El Dorado HB58293 Huell Melon HB58047 Amarillo HB58242 YEAST White Labs East Coast Ale LV20008
Alex IPA	American IPA	36 Gallons	17.493	4.337	7.2	51.42	12.28 °L	812	0
Author: Bigbre04 Boil Size: 40 Gallons Boil Time: 60 Boil Gravity: 15.8 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/17/2017 6:32 PM Notes:
Cassis And Desist	Experimental Beer	5 Gallons	1.056	1.008	6.26	17.63	3.45 °L	812	0
Author: gorefisted@gmail.com Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 81 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/11/2017 10:48 PM Notes: Our very first 100% Brett fermented ale. A modest funky wheat ale which will end up being dosed with lacto/pedio bacteria and aged on freshly-picked blackcurrants in an oak barrel until ready to package and drink. 4/7/18: Finally bottling these. They've been aging for approximately 8 months now. The batch was split into the base beer (approx. 3 gallons) and three smaller batches (1 gal. each), each aged on different fruits. One was aged on wild grapes/blackberries, one aged on blackcurrants and one on blueberries. After tasting the pure batch of blueberry sour (which we previously racked off the fruit about four months), we came to the conclusion that it's undrinkably acidic. We blended that one 50/50 with the base beer.
Wheat Extract 2	Weizen/Weissbier	5.5 Gallons	1.06	1.015	5.9	14.91	3.73 °L	812	0
Author: chadf85 Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.094 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: 2/21/2015 5:58 PM Notes:
El Dorado	American IPA	6 Gallons	1.055	1.01	5.91	58.2	5.29 °L	812	0
Author: Tap That Brewing Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/24/2017 6:38 PM Notes:
Springtime In Amarillo	Saison	21 Litres	1.061	1.007	7.04	43.83	5.7 °L	812	0
Author: Homebrew Fanatics Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/27/2017 10:30 PM Notes:
Halfday Creek	Fruit Lambic	8 Gallons	1.057	1.01	6.17	7.5	11.25 °L	812	1
Author: Alepp Boil Size: 9 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 69 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/3/2017 7:21 PM Notes: Hops aged in open air for a minimum of 1mo prior to brewing. Hops should only impart antimicrobial benefits and no bittering. Maltodextrin added to the wort prior to boil. No chill (no counter flow), straight into bucket. Leave bucket exposed to air 24hr. After 24hr, pitch Lambic Yeast strains. After primary, rack into glass carboys. Introduce oak chips and 6.4 pounds of cherries to each 4gal of beer. Add lambic dreggs as available. Ferment in secondary on fruit for 3-6mos. Prime and bottle.
Funky Blonde Swill	Berliner Weisse	5.5 Gallons	1.037	1.011	3.43	0	3 °L	812	1
Author: llvtt Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 70 Mash Thickness: 1.4 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: 2/18/2017 12:09 AM Notes: Yeasts: * Lallemand Abbaye (2 days on its own) * WY5335 (after yeast is established) Other notes: * NO HOPS, may add dry hops after souring happens
#23	Double IPA	5.1 Gallons	1.075	1.014	8.44	106.73	6.93 °L	812	1
Author: Swig Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 62 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/5/2016 9:07 PM Notes:
Croissant Sasspants (Saison)	Saison	35 Litres	1.063	1.011	6.83	25.49	5.37 °L	812	0
Author: laurencewild Boil Size: 41 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/4/2016 10:11 AM Notes:
Ragnarok	Belgian Dark Strong Ale	13 Litres	1.09	1.021	9.13	37.38	28.15 °L	812	1
Author: w@lter Boil Size: 16.2 Litres Boil Time: 70 Boil Gravity: 1.073 Efficiency: 66 Mash Thickness: 3.4 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: 6/9/2016 11:31 AM Notes:
NZ 2xIPA	Imperial IPA	5.5 Gallons	1.076	1.013	8.26	75.85	4.15 °L	812	0
Author: 11olsens Boil Size: 8 Gallons Boil Time: 45 Boil Gravity: 1.052 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/23/2016 3:35 PM Notes:
Kurzbrau	Dark American Lager	5 Gallons	1.055	1.01	5.8	19.51	16.74 °L	812	1
Author: Woo Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.091 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/4/2015 4:39 PM Notes: 1. Add crushed grains to 155F water 2. Add malt 3. Boil for 60 minutes and add hops per schedule. Add the first two ounces of hops in three or four small batches over the first 20 minutes. 4. Cool as quickly to 45F and pitch yeast starter 5. Hold at 45F for 14 days. 6. Raise temperature to 55F for 24 hours for a diacetyl rest. 7. Transfer to secondary 8. Slowly lower temperature 2-5F per day to as cold as possible without freezing. Hold at this temperature for four to eight weeks.
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