Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Basic Porter 2	Brown Porter	2.25 Gallons	1.05	1.014	4.68	23.93	32.32 °L	999	0
Author: Tollie Mitchell Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.056 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: 9/29/2016 8:38 PM Notes:
Murky Woods - Kentucky Common	Kentucky Common	15 Litres	1.048	1.011	4.75	21.86	12.08 °L	999	3
Author: White OWL Brewing Boil Size: 22.62 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 0.71 bar Creation Date: 1/13/2023 12:17 AM Notes:
Strawberry Raspberry Rose Seltzer	No Profile Selected	5 Gallons	1.047	1	6.14	0	0 °L	999	0
Author: RustyBarrelHomebrewing Boil Size: 5 Gallons Boil Time: 3 Boil Gravity: 1.047 Efficiency: 100 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 3/24/2022 2:43 PM Notes: =================================== 4/24/2022 I kegged this Tuesday 419 from hot with no gelatin. Next day it was pouring with floaters so Wednesday 420 i transferred out of keg and made a make shift filter although not much seemed to get caught I wonder if the floaters were just a few in the first pour. Anyway rekegged it it was 1005 and shook the keg to carb and went on to can. Not sure the carb level but it was on the light side. Also added the rose water extract but have no good idea how much. I did one drop per 16 oz sample so in the end I added 35 drops to a measuring cup but it was immeasurable in the cup and the scale said 0g. So need to figure that out. The cans came out nice tho the rose water could be turned up slightly for experimentation purpose and carb level as well. =================================== 4/14/2022 brew day was a little strange as i brewed this straight up without the fruit then brewed another batch several days later, combining the two then separating them again into separate fermenters, one for plain and the other one for this version with the fruit which i added 7 days ago. pretty slow fermentation on this and the other one, as of today this is at 1.012 (the other one is higher, about 1.020). i will say it i believe i measured it at 1.015 yesterday so maybe improving tonight i opened up the fermenter and it does appear to have some active fermentation still going, not sure why this lutra is so slow....obviously it could be because of the fruit but the other fermenter without the fruit is also slow and even slower without the fruit so idk. anyway i was getting worried about that fruit being at 80 degrees in there so i transferred and filtered the seltzer into a clean fermenter, left a lot of the trub and fruit remains behind, added a couple more spoonfuls of lutra yeast, and two tsp of yeast nutrient which i believe is DAP. oxygenated by pouring back and forth and stirring. ive read seltzer is less susceptible to damage due to oxidation. on another note it tastes really good. you can tell there is residual sweetness there and its not complex at all, its straight up sugar sweetness. but light and mixed with the fruit flavor its nice. id almost like to stop it like this and package. but in the interest of understanding seltzer i want to try to give it the best chance to ferment all the way out properly then see how that tastes. i also added a couple drops of rose water extract to 4oz sampler and it tasted really good, a little strong on the nose. im thinking we probably want to start with 1 drop per 16oz can and go from there. not sure how to measure that over the course of the entire batch/keg.... ...that would be approx 35-40 drops into the keg not sure if i want to measure it that way or figure something else out. maybe measure 35-40 drops into a measuring cup and see how much that is so next time you can just go from that. andor should measure the 35-40 drops and weight that junk too so next time you can go by weight. =================================== 3/24/2022 initial recipe creation. sounds pretty straightforward, need to figure out how much rose water and extract to add. may want to add rose water at packaging time then do the flavorings at pour time for experimental purposes.
Kentucky Common	Kentucky Common	18.5 Gallons	1.045	1.014	4.11	20.3	13.46 °L	999	1
Author: Boil Size: 18.5 Gallons Boil Time: 60 Boil Gravity: 1.045 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: N/A Creation Date: 5/2/2019 2:21 PM Notes:
Cascade Pale SMaSH	American Pale Ale	5 Gallons	1.05	1.014	4.76	33.86	4.38 °L	999	0
Author: shenkafella Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.101 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: 11/6/2018 8:39 PM Notes:
Bodgie IPA	American Pale Ale	5.5 Gallons	1.033	0.998	4.52	21.34	2.69 °L	999	0
Author: Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.036 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: 10/11/2017 8:28 PM Notes:
Dry Irish Stout Small Batch Recipe Kit	Irish Stout	1 Gallons	1.042	1.011	4.13	51.18	3.86 °L	999	0
Author: MarsCS Boil Size: 1.5 Gallons Boil Time: 45 Boil Gravity: 1.028 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/23/2017 8:59 PM Notes:
Bone Head Clone	American Strong Ale	24 Litres	1.082	1.014	9	91.66	14.47 °L	999	0
Author: Jan Erik Johansen Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.068 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 8/7/2017 9:08 AM Notes:
Berliner Weisse	Berliner Weisse	5 Gallons	1.036	1.009	3.48	7.94	3.67 °L	999	0
Author: FermentingInPA Boil Size: 7.5 Gallons Boil Time: 105 Boil Gravity: 1.024 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 90 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/1/2017 8:34 PM Notes:
Professor Zymie American IPA - Extract	American IPA	5.5 Gallons	1.054	1.014	5.33	42.49	7.72 °L	999	0
Author: Professor Zymie Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.099 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: corn sugar Priming Amount: 3.5 ounces Creation Date: 6/14/2017 3:48 PM Notes: Do not add LME & DME until end of the boil to help keep the color of the beer light and better hop utilization. When using dry yeast, it is recommended to hydrate properly and aerate well. WLP095 with 2000ml starter.
Scrooge Vinter Varmer Hoppy Old Ale	Old Ale	5 Gallons	1.068	1.017	6.72	32.4	20.16 °L	999	0
Author: buzzerj Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 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: 3/2/2013 4:56 PM Notes: Rated 3rd highest beer in the 2008 Clark County Fair, Clark Co. WA.
Blue Hawaii	Witbier	5 Gallons	1.054	1.012	5.52	15.65	5.12 °L	999	0
Author: dofundive Boil Size: 3.6 Gallons Boil Time: 60 Boil Gravity: 1.075 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/12/2016 1:34 AM Notes:
My Rife Is A Rye	Specialty IPA: Rye IPA	10.5 Litres	1.066	1.011	7.18	60.02	9.78 °L	999	1
Author: Tomu Boil Size: 17 Litres 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: 20 ° C Priming Method: sugar Priming Amount: N/A Creation Date: 4/26/2016 1:46 PM Notes: Odd hop weights due to nelson chinook being near out replacing chinook with zythos if doenst have enough left over for dry hop.
Dubbel-Entendre	Belgian Dubbel	8 Gallons	1.073	1.017	7.42	18.07	18.5 °L	999	1
Author: Simon PK Smith Boil Size: 9.9 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/21/2016 9:16 PM Notes:
IPA	American Pale Ale	5.5 Gallons	1.049	1.012	4.79	75.48	5.59 °L	999	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 75 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: 2/3/2016 5:37 AM Notes: OG:1062 FG:1015 Brewed on 2/6/16 Secondary 2/21 Bottled on 2/28 w/honey Notes: A very solid-tasting IPA. I recommend getting more hops at the end of boil and flameout to help with aroma and add a bit of carapils for head retention. That is the only critique I have at T+32.
Jackass Butte Red Ale	Irish Red Ale	5.25 Gallons	1.051	1.012	5.14	21.91	15.01 °L	999	1
Author: Omak1 Boil Size: 3 Gallons Boil Time: 70 Boil Gravity: 1.089 Efficiency: 45 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Dextrose Priming Amount: 3/4 cup Creation Date: 11/2/2015 5:22 PM Notes: Mashed steeping grain at 158º F for 50 minutes, Sparged with 1 quart 175º water. Pre-Boil volume was 3 gallons. 1/2 pound of LME was added to the start of boil. The remainder of the LME & DME was added at 60 minutes into the boil. Fermentables were boiled 10 minutes to sterilize for a total boil time of 70 minutes. Yeast was re-hydrated and pitched when into 80º wort. Wort was aerated for 15 minutes using aquarium pump, HEPA filter and 5 micron stone. Fermentation bucket was placed in 68º room at 1:30 PM. Bubbles were flowing trough air-lock at 3:15 PM
Solitary (Extract)	American IPA	5 Gallons	1.063	1.016	6.16	78.47	8.7 °L	999	1
Author: Frosty Weasel Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.125 Efficiency: 70 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: 11/1/2015 9:10 PM Notes:
The Wacky Watermellon	American Wheat or Rye Beer	5.5 Gallons	1.049	1.007	5.5	17.78	3.89 °L	999	0
Author: JP Griffith Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: Corn Sugar Priming Amount: 5 oz Creation Date: 5/11/2015 9:19 AM Notes: -Steep @ 160˚ for 30 minutes -Using WLP648 (the real trois) it just wasn't an option in the dropdown menu. -Add watermelon juice in secondary -Leave in secondary for 3 weeks OG - 4 gal wort 1.066 OG - 1 gal watermelon juice 1.038
Oberon Clone	American Wheat or Rye Beer	5.5 Gallons	1.053	1.013	5.28	21.07	6.22 °L	999	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.097 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/29/2015 2:07 PM Notes:
American Pale Ale	American Pale Ale	21 Litres	1.049	1.009	5.19	15.24	7.55 °L	999	0
Author: i3lasphemy Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.093 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/14/2015 10:19 PM Notes:
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