Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Duvel Clone	Belgian Blond Ale	5.5 Gallons	1.078	1.014	8.92	36.52	3.52 °L	766	0
Author: Eltoasto Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.057 Efficiency: 80 Mash Thickness: 0.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/4/2017 1:40 AM Notes: 131 for 20 146 for 60 168 for 15 Sparge Start at 64 and ramp up to 82 over 5 days, the 2 weeks more Lager at 32 over 3 weeks
MK NE Juicy IPA	Specialty IPA: New England IPA	5.25 Gallons	1.088	1.022	8.69	139.29	6.23 °L	766	1
Author: Arthur McLean Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.078 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: 3/9/2022 6:41 PM Notes: No Whirlflock! This is hazy!
Office Christmas Party	Winter Seasonal Beer	5.5 Gallons	1.077	1.014	8.24	29.28	18 °L	766	1
Author: Kastler Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 60 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: 9/27/2021 7:58 PM Notes: First brew notes on my other version named Sasquatch Christmas Ale: Used dry US05 yeast first time and it went fine. I would prefer using whole spice in secondary if possible. Vanilla beans split and scooped into secondary. The boil spice additions worked great and were subtle. Dialed back the caramunich and honey malt which are great malts, but a little overpowering. Came out with a lot of chocolatey, coffee and sweet flavor. Hops - this hop schedule ended up being a little more bitter than expected, but I did enjoy that flavor addition making the overall flavor a bit more complex.
Mujoose #15	Specialty IPA: New England IPA	50 Litres	1.072	1.019	6.94	31.74	5.64 °L	766	1
Author: Wolf Pack Brewing Boil Size: 63.08 Litres Boil Time: 90 Boil Gravity: 1.063 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: 2.01 bar Creation Date: 1/5/2021 11:48 PM Notes: Based on Weldwerk Brewing's Juicy Bits NEIPA, Mujoose is super smooth and juicy. It won a Gold and Best in Class at the New Zealand Northern Region Amateur Winemakers and Brewers Association Regional Competition on the 10th October 2020, with a BJCP score of 46/50. https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/ Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged. Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule. Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 3 days later, drop temp to 14C and dump sediment, add the second dry-hop addition for another 3 days. Cold crash to 1C and then dump sediment . Package at 2.6 volumes of CO2 and consume fresh.
New England IPA	Specialty IPA: New England IPA	1 Gallons	1.07	1.012	7.59	68.58	8.22 °L	766	1
Author: Doug Hanson Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 57 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 4/25/2019 1:42 AM Notes:
Tank 7 Clone	Saison	5.5 Gallons	1.073	1.021	6.87	40.72	6.25 °L	766	0
Author: Webski Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.5 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: 11/8/2017 5:57 PM Notes: bad water chemistry. I used sugar grove water. i dont like the yeast selection. Too belgiany too much carb.
27.1. Historical Beer: Piwo Grodziskie (Grätzer) #1	Piwo Grodziskie	5.5 Gallons	1.031	1.007	3.19	29.5	5.13 °L	766	0
Author: WAWooldridge Boil Size: 7.38 Gallons Boil Time: 75 Boil Gravity: 1.023 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/7/2017 8:17 PM Notes: Overall Impression: A low-gravity, bitter, oak-smoked historical central European wheat beer with a clean fermentation profile and no sourness. Highly carbonated, dry, crisp, and refreshing. Aroma: Low to moderate oak wood smoke is the most prominent aroma component, but it can be subtle and complex. A low spicy, herbal, or floral hop aroma is typically present and should be lower than or equal to the smoke in intensity. Hints of grainy wheat are also detected in the best examples. The aroma is otherwise clean, although light pome fruit esters (especially ripe red apple or pear) are welcome. No acidity. Light sulfur is optional. Appearance: Pale yellow to gold in color with excellent clarity. A tall, billowy, white, tightly knit head with fantastic retention is distinctive. Murkiness is a fault. Flavor: Moderately low to medium oak smoke flavor up front, which carries into the finish; the smoke can be more robust in flavor than in aroma. The smoke character is gentle, should not be acrid, and can lend an impression of sweetness. A moderate to solid bitterness is readily evident, which lingers through the finish. The overall balance is toward bitterness. Low but perceptible spicy, herbal, or floral hop flavor. Low grainy wheat character in the background. Light pome fruit esters (red apple or pear) may be present—dry, crisp finish. No sourness. Mouthfeel: Light in body, with a crisp and dry finish. Carbonation is relatively high and can add a slight carbonic bite or prickly sensation—no alcohol warmth. Comments: Pronounced in English as “pivo grow-JEES-kee-uh” (meaning: Grodzisk beer) and known as Grätzer (pronounced “GRATE-sir”) in German-speaking countries and some beer literature and traditionally made using a multi-step mash, a long boil (~2 hours), and multiple ale yeast strains. The beer is never filtered, but Isinglass is used to clarify before bottle conditioning and is traditionally served in tall conical glassware to accommodate the vigorous foam stand. History: It developed as a unique style centuries ago in the Polish city of Grodzisk (known as Grätz when ruled by Prussia and Germany). In the late 19th and early 20th centuries, its fame and popularity rapidly extended to other parts of the world. Regular commercial production declined after WWII and ceased in the 1990s. This style description describes the traditional version during its period of incredible popularity. Characteristic Ingredients: Oak-smoked wheat malt, which has a less intense smoke character than German Rauchmalz, and a drier, crisper, leaner quality – a smoky bacon or ham flavor is inappropriate—traditional Polish, Czech, or German hops. Moderate hardness sulfate water. Clean, attenuative ale yeast; Weizen yeast inappropriate. Style Comparison: Similar in strength to a Berliner Weisse, but never sour and much more bitter. It has a smoked character but is less intense than in a Rauchbier. It has lower gravity than a Lichtenhainer but is more bitter and not sour. It's more bitter than a Gose, but no salt and spices. Vital Statistics: OG: 1.028 – 1.032 IBUs: 20 – 35 FG: 1.006 – 1.012 SRM: 3 – 6 ABV: 2.5 – 3.3% Commercial Examples: Live Oak Grodziskie Tags: session-strength, pale-color, top-fermented, central-Europe, historical-style, wheat-beer-family, bitter, smoke
Atlas 40 Tropical Ipa	Specialty IPA: New England IPA	10 Gallons	1.067	1.016	6.73	59.67	10.13 °L	766	1
Author: csu007 Boil Size: 11.5 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: 8.1 oz Creation Date: 2/20/2017 5:27 AM Notes:
Brewversary Triple	Belgian Tripel	25 Litres	1.092	1.02	10.3	38.61	5.32 °L	766	1
Author: Storeyv34 Boil Size: 35 Litres Boil Time: 90 Boil Gravity: 1.054 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/21/2016 10:24 PM Notes:
Evil Twin	Mixed-Style Beer	6 Gallons	1.066	1.016	6.5	34.76	19.57 °L	766	3
Author: Duguid1080@gmail.com Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/6/2016 12:53 PM Notes: This beer is rich and malty, but with a devilishly huge hop aroma and flavor. It’s the perfect homebrew recipe for malt lovers and hopheads alike.
Good Hombres Sobrames-ale	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.076	1.018	7.63	38.34	9.11 °L	766	1
Author: run dan run Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.064 Efficiency: 72 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/29/2016 3:48 PM Notes:
Off-Chops Bohemian Pilsner	Bohemian Pilsener	23 Litres	1.055	1.01	5.87	5.32	4.36 °L	765	0
Author: formicational Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 14 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/19/2017 5:44 AM Notes: Fermentation Profile: 14C for 2 days, 10C for 7 days. Then second staged to a corny keg. Increase 3C roughly every 12 hours until you get up to 20C. Leave at 20C for 2-3 days, do a gravity reading to ensure fermentation is complete before ramping down the temp 3C every 12 hours until it reaches 0-1C. Leave for 3 days before gassing/drinking. This is based on the speed lagering methods as discussed on the Brulosophy Blog. 1 pack of dry W-34/70 to 100g of DME to 1.2 litres of water (preboil). 15-20C for 12-18 hours, 3C for for 6-10 hours. Review Added 11.4.17 - So this is the first time I used the 'speed lagering' process and I must say I'm very happy with it. I 2nd staged and did the temperature ramp up/ramp down in a sealed corny keg (no airlock). The stuff was ready to gassed and drinkable right and the end of the temperature ramp down. For this recipe I originally planned to use Saaz hops but stuffed up, turned out I didn't have any (must have got drunk again and not updated my stock list), hence the use of Hersbrucker & Halleratau in this 'Bohemian' Pilsner. The end result was a delicous varient on a traditional recipe, came out a little creamy, I served the keg at a work party to rave reviews.
Don's Rye Pale Ale	California Common Beer	3.5 Gallons	1.055	1.015	5.15	51.74	4.39 °L	765	2
Author: cunninghamd Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 65 Mash Thickness: 1.5 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: 2/27/2014 6:29 PM Notes:
Quinto's Summer Ale	Blonde Ale	19 Litres	1.044	1.009	4.57	22.83	3.89 °L	765	0
Author: Ronaldo Quinto Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 73 Mash Thickness: 5.87 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: 9/23/2016 2:02 PM Notes:
Milk The Funk Collaboration Beer #1	No Profile Selected	5.5 Gallons	1.055	1.01	5.87	3.22	3.04 °L	765	0
Author: Milk The Funk Boil Size: 7.1 Gallons Boil Time: 60 Boil Gravity: 1.042 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: 12/31/2018 7:42 PM Notes: Below is a link t othe google doc documenting the Collaboration beers and their specs. https://docs.google.com/spreadsheets/d/1zBgZimHVXmyVOhGxnXjWoFPy7gW1DbQrjgjzxrLZCtg/htmlview?pli=1
Silly Vanilly Cream Ale	Cream Ale	5 Gallons	1.057	1.013	5.71	19.95	4.88 °L	765	0
Author: Kaz Brewers Boil Size: 7.29 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 70 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: 11.21 psi Creation Date: 11/27/2020 6:23 PM Notes:
Big Kings Cream Ale	Cream Ale	5.5 Gallons	1.062	1.013	6.37	55.11	3.47 °L	765	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.25 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: 4/4/2015 4:50 PM Notes: Ferment for 2 weeks @ 68 degrees than transfer to secondary and lager @ 30 degrees for 2 weeks or more. Bottle with 1 cup corn sugar.
Draught Bass Clone	No Profile Selected	23 Litres	1.046	1.015	4.07	36.91	9.57 °L	765	0
Author: Barnstaple Brewers Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 76 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dme Priming Amount: 30 Creation Date: 4/12/2021 7:48 AM Notes: Brewed on 11 04 2021 Fermented down to 1010 on 16 04 21 and barrelled. primed with DME and brown sugar diluted.
Gasparilla ALT Ale 2011	No Profile Selected	10 Gallons	1.054	1.006	6.29	37.2	19 °L	765	0
Author: Brian Pasanen Boil Size: 12.9736 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: 2/25/2011 10:33 PM Notes: A Stronger version of ALT (diebels clone) - Pushing the Envelope of OG, and SRM for the style... :) , gotta love that chocolate malt... Primary S.G. of Nottingham Batch 1.007 Primary S.G. of US-05 Batch 1.006
Neu Jahrs	No Profile Selected	6.08 Litres	1.057	1.014	5.56	36.28	10.71 °L	765	0
Author: Rob Lee Boil Size: 6.98735 Litres Boil Time: 90 Boil Gravity: N/A Efficiency: 70 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: 5/13/2011 9:58 AM Notes:
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