Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Cascade Single Hop IPA - Ritchie	American IPA	5.5 Gallons	1.059	1.01	6.46	60.39	9.46 °L	911	1
Author: Brockworks Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 1.75 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: 7/13/2017 7:15 PM Notes:
Luma - NEIPA	Specialty IPA: New England IPA	15 Litres	1.061	1.012	6.38	10.58	5.82 °L	911	1
Author: White OWL Brewing Boil Size: 19 Litres Boil Time: 30 Boil Gravity: 1.041 Efficiency: 69 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: 0.45 bar Creation Date: 1/10/2023 11:56 PM Notes:
Ghost Porter	American Porter	20 Litres	1.06	1.015	5.95	30.65	40.64 °L	911	0
Author: Jernej Horvat Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 3.4 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: 11/4/2021 7:42 PM Notes:
114 All Together-West Coat IPA (Maltmiller)	American Pale Ale	21 Litres	1.062	1.015	6.16	37.69	4.16 °L	911	0
Author: DBUK Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.118 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 9/9/2021 6:09 PM Notes:
Cali Dreaming	American Pale Ale	23 Litres	1.056	1.011	5.86	32.38	8.72 °L	911	0
Author: Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.064 Efficiency: 75 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: 7/3/2020 2:18 PM Notes:
Hazy Shade Of Pale	American Pale Ale	12 Gallons	1.065	1.016	6.38	110.64	6.61 °L	911	0
Author: avantassel Boil Size: 15 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/5/2019 8:16 PM Notes:
Festbier	Festbier	5.5 Gallons	1.055	1.009	6.02	37.38	4.26 °L	911	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 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: 11/27/2018 11:05 PM Notes:
Red RyePA	Specialty IPA: Red IPA	5 Gallons	1.06	1.012	6.3	74.64	15.1 °L	911	0
Author: Schultz87 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/29/2017 4:52 AM Notes:
G17 Reinheitsgebot Marzen	Oktoberfest/Märzen	44 Litres	1.063	1.014	6.39	19.82	6.24 °L	911	0
Author: JohnnyAH Boil Size: 54 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 11 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/25/2017 6:28 PM Notes: Double decoction. FF 1.014. Keg at 1.018 and under pressure at normal fermentation temperature for a week then get it as close to 2 degrees as you can for at least 3 weeks 6 would be great but you want to serve it at the 31st. It should have 2.4 volumes of co2 or about 5 grams /l 1.035 on 5/10/2017 1.030 on 8/10/2017 - diacetyl rest up to 21C for 5 days
Becky Is A Blonde Ale	Saison	2 Gallons	1.054	1.01	5.78	30.82	6.73 °L	911	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 68 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/17/2017 11:59 PM Notes:
Jeff And Nate's MW Black Ale	American Stout	5.1 Gallons	1.061	1.015	6.2	56.51	40 °L	911	0
Author: BJA Boil Size: 3.5 Gallons Boil Time: 70 Boil Gravity: 1 Efficiency: 30 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/30/2013 9:08 PM Notes: Late addition refers to the fact that the hops, apart from the first wort addition, are boiled separately from the wort to improve extraction. Wort and hop tea are then combined after the hop boil
Reese's PB Porter	Brown Porter	5.5 Gallons	1.055	1.01	5.8	15.8	43.97 °L	911	0
Author: SuperMarioBrewers Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/27/2016 2:56 AM Notes: Check the ingredients against yourrecipe sheettomake sure you have everything listed. Place the yeastin the refrigerator. Early on the brew day, remove the yeast from the fridge and allow it to come to room temperature. Activate your yeast package. If using Wyeast’s “smack pack” follow their directions. Clean your brewing equipment so that it is clean to your eye, dust free, and then sanitize all equipment that will be used during brewing with a no wash sanitizer. In a 3+ gallon stockpot, begin heating 2.5 gallons of water and bring to 150-170° F. While the water is heating, place the crushed grains in your bag and tie it off. Make sure to have the grains loose in the back, don’t pack them. Check the temperature of your water with the thermometer and make sure the water is between 150-170° F. Remove bag, drain over the brew pot, and discard the grains. Bring the resulting liquid (now called wort) to a boil. Once it reaches a boil, turn off the heat and add the first extract in your recipe. Stir well and make sure it doesn’t burn or scorch on the bottom, then return the heat. Bring to a boil. Keep the lid off of the pot during this period, allowing steam to escape. Try to keep a consistent rolling boil. Once the wort is boiling set your timer for 60 minutes and add bittering hops to your recipe. These are the first hops listed as “60 minutes” on your recipe. The times listed in a recipe always state how long the hops or other ingredients should be boiled. As the timer hits 0, turn off the heat and add the rest of the malt extract or any 0 minute hops your recipe calls for. After your 60 minute boil the total volume of your wort will be 10-20% less than your original volume. Chill your wort immediately. You can use a wort chiller, or place your kettle in an ice bath in the sink. When your wort is under 90 degrees, pour into your fermenter (using a funnel if you have a carboy), or use your sanitized auto-siphon. While the wort is chilling, gather your already cleaned and sanitized equipment: the hydrometer and tube, thermometer, fermenter, lid, airlock, and carboy cap if using a carboy. Anything that touches the wort after the boil should be sanitized and placed on a clean counter or paper towel. Top up with cool water to the 5.25 gallon mark on your fermenter. Stir well, or agitate the wort to provide aeration. Take a sample out of the fermenter using a wine theif or racking cane, and place the hydrometer in your test tube. Float the hydrometer in the wort, spinning gently to keep it from touching the sides. This reading is your “Original Gravity” or OG for short. Using sanitized scissors to open a corner of your yeast package, or open the vial (depending on the brand of yeast you have), and add it to your wort. Coverwith the sanitized lid or bung, and fillthe airlock up to the linewith cleanwater. Place the airlock in the hole, and keep in a dark place, ideally at 65-66° Fahrenheit, unless yourrecipe states otherwise. Cover with a sanitized lid or bung and fill the airlock up to the marked line with clean water or sanitizer. Place the airlock in the hole of your bung or bucked, place the fermenter in a dark space (ideally at 65-66°F), and let your homebrew ferment. Signs of activity should start within 24 – 48 hours, and continue for several days finally completing after 10 – 14 days provided the fermentation has stopped. One the foam (also known as krausen) has fallen back down allow the beer to sit and clear for a few more days. You can now take another reading with your hydrometer by extracting some of the beer with a sanitized wine theif or racking cane. This reading will be your “Final Gravity”, also known as FG. In at least two days check it again, if it is the same then your beer can now be bottled. If your beer calls for dryhops then this is the stage in which they will be added.
Moo Chocolate Milk Stout	Sweet Stout	5 Gallons	1.066	1.018	6.3	19.42	50 °L	911	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.11 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: 1/22/2016 11:17 PM Notes:
Winter Nut Brown	Northern English Brown	16.5 Gallons	1.057	1.012	5.89	25.33	19.24 °L	911	0
Author: nikodino Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/28/2015 6:46 PM Notes:
Deep Dark Brown	Northern English Brown	20 Litres	1.064	1.018	6.11	31.15	26.01 °L	911	2
Author: The Sauntering Dog Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 65 Mash Thickness: 2.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: Keg Priming Amount: N/A Creation Date: 9/25/2015 1:43 PM Notes:
Calderwood Porter - Extract	Robust Porter	5.5 Gallons	1.062	1.014	6.29	30.85	31.24 °L	911	1
Author: Thomas.Johnson.FL@gmail.com Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/22/2015 12:14 AM Notes:
African Bird Hands	American IPA	20 Litres	1.06	1.015	5.98	51.52	6.6 °L	911	0
Author: cha99jab Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/26/2015 1:24 PM Notes: Tuesday 15th September 2015 - 1.6L DME starter made for WY1318. Starter on stir plate for 36 hr before splitting. Saved 550 mL (~100 billion cells) for next batch. Crash chilled the remaining 1.1L so that I could decant before pitching. Thursday 17th September 2015 - BIAB mash with 69oC strike water (28L). 64.6oC mash temp. Stirred for 2-3 minutes (lots of doughballs). 20 mins in stirred again and temp = 63.5. 40 mins in stirred again and temp = 62.6oC. After 1 hr temp = 61.5oC. pH meter playing up so no mash pH reading. Adjusted as normal to hit 5.4. Saved a sample to test at work and soaked the pH electrode in KCl solution.... 17L at 1.065. Diluted to 20L at 1.055. Pitched yeast at 25oC. Saturday 26th September 2015 - Kegged with 125g Southern Passion. FG = 1.014. 5.4% ABV... Kegged Wed 30th September 2015 - pressure transfer Keg kicked Mon 19th October 2015 - new dry hopping seemed to work well. Beer had good hop flavour, though the aroma wasnt all I had hoped for. Overall one of the best IPAs I have made this year, but still only 80% of where I want to be. Will brew a similar recipe again very soon.
Witbier Ii	Witbier	15 Litres	1.063	1.017	5.98	0	4.03 °L	911	0
Author: ottis Boil Size: 17 Litres Boil Time: 90 Boil Gravity: 1.055 Efficiency: 75 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: 8/14/2015 8:44 AM Notes:
Barrel Stout	American Stout	5 Gallons	1.063	1.016	6.22	55.82	37.14 °L	911	0
Author: robotsinmyhead Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/2/2015 6:25 PM Notes:
Itsapissa Wheat	American Wheat or Rye Beer	5 Gallons	1.064	1.016	6.28	46.6	4.38 °L	911	0
Author: David Saba Boil Size: 5 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: 3/16/2013 6:42 PM Notes:
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