Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Belgian White(bluemoon Clone)	Witbier	5.5 Gallons	1.06	1.015	5.9	11.53	4.75 °L	957	0
Author: FranciscoGomez Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 64.4 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/24/2018 1:25 PM Notes:
London Brown Ale	London Brown Ale	2.5 Gallons	1.035	1.008	3.48	16.22	27.58 °L	957	0
Author: Sipnotic Boil Size: 3.25 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 72 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/24/2023 4:30 PM Notes:
Belgian Blond S-33	Belgian Blond Ale	5.5 Gallons	1.067	1.017	6.6	31.18	6.33 °L	957	1
Author: techdoutdev Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 75 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: 1/16/2022 3:08 PM Notes: Based off https://beerandbrewing.com/make-your-best-belgian-blond-ale/
Oatmeal Stout Vol.2	Oatmeal Stout	4.5 Litres	1.056	1.015	5.33	39.95	25.46 °L	957	0
Author: Cowgirl~ Boil Size: 6.5 Litres Boil Time: 60 Boil Gravity: 1.039 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: 11/15/2021 3:53 PM Notes: 1. aerate the wort then pitch yeast 2. Hops : Willamette or Chinook 3. cinnamon stick and vanilla bean -> secondary or after secondary
NEIPA VERDANT	Specialty IPA: New England IPA	25 Litres	1.072	1.023	6.36	22.65	4.77 °L	957	0
Author: Bitterland Boil Size: 28 Litres Boil Time: 45 Boil Gravity: 1.067 Efficiency: 71 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 0.88 bar Creation Date: 9/2/2021 2:06 AM Notes:
Santa Little Helper-Fruit Cake Ale	Mixed-Style Beer	7 Gallons	1.076	1.015	8.01	28.99	28.89 °L	957	0
Author: Bob dog Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 68 Mash Thickness: 1 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: 2/26/2020 2:47 AM Notes: Add fruit day 7 remove day 14 transfer to secondary Age 6 mounts secondary Bottle age 90 days
KWAK	Belgian Golden Strong Ale	25 Litres	1.073	1.01	8.31	30.81	12.84 °L	957	0
Author: Bosse Boil Size: 30 Litres Boil Time: 80 Boil Gravity: 1.061 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/11/2019 12:02 PM Notes:
Joey Chestnut's Sour Summer Ale	Flanders Red Ale	5.5 Gallons	1.053	1.004	6.37	24.81	16.31 °L	957	0
Author: BrewPirate Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 74 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/1/2019 6:48 PM Notes: This is my first foray into sour beers. On the technique: Based on advice from the interwebs, we're going to sour this in the "kettle", which in our case will be into a plastic carboy specifically reserved for sours, then pour back into the kettle. So, the order of operations is: 1.) heat up strike water and mash as usual. 2.) Sparge and collect 6.25 gallons of wort in kettle 3.) Boil for 10 - 15 minutes to pasteurize - NO HOPS 4.) Cool to 95F, and bring ph down to 4.5 with phosphoric acid; collect into carboy 5.) Inoculate with OYL-605, the lacto culture, and let sit for 48 hours at ~93F. Should drop to 3.5 ph; MONITOR 6.) When terminal pH hit, POUR (Don't rack!) back into kettle; bring to boil 7.) proceed as normal with boil, hops schedule, primary ferment until complete (10 - 14 days?), then condition for two weeks. For next experiment, consider adding brett along somewhere between primary and secondary to make Joey Chestnut even funkier...
Drunken Monk Tripel	Belgian Tripel	3 Gallons	1.077	1.012	8.64	29.64	6.48 °L	957	0
Author: Bubba Wade Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 82 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/30/2018 6:14 PM Notes:
Georgie's Bitter Juice NEIPA	Specialty IPA: New England IPA	19 Litres	1.066	1.013	6.98	48.14	6.23 °L	957	0
Author: Georgie_D Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/16/2018 11:59 AM Notes: Notas sobre el agua: - Alto contenido en cloro - La relación cloro - sulfato tiene que estar entre 1-1:3 - 150-175 ppm de cloro y 75-100 ppm de sulfato. - El cloro hace destacar más el carácter de la malta y el sulfato acentúa el lúpulo sin acentuar su amargor. Mash a 65ºC durante 60 minutos o hasta que la conversión este completada. Añadir la mitad de las adicciones de sal del agua al mash y el resto al sparge. Añadir los First Worth durante el runoff, inmediatamente después de vorlauf, y dejarlos empapar en el mosto caliente hasta que el pure esté sparged. Hervir durante 60 minutos. Whirlpool durante 40 minutos (desde el principio hasta el resto) siguiendo el orden programado para los lupulos. Los 17g de los lúpulos a los 20 minutos son añadidos cuando termina el Whirlpool. Agregar la levadura y fermentar a 19ºC durante 2-3 días. Después subir poco a poco la temperatura hasta llegar a 23ºC al final de la fermentación. Cuando la fermentación haya llegado a 1.5-2ºC Plato (1.020-1.022) añadir el primer Dry hop. 4 días después, añadir el segundo Dry hop para los siguientes 4 días. Empackar en volúmenes de 2.6 CO2 y consumir fresca. Puntos a tener en cuenta para mejorar la receta: - Saber jugar con los porcentajes de los lúpulos utilizados durante el Whirlpool. Siempre entre 5-50%
Simple Saison	Saison	2 Gallons	1.057	1.011	6.03	33.58	8.25 °L	957	1
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/2/2015 10:47 PM Notes:
Bye Bye, Miss American Rye	American Wheat or Rye Beer	25 Litres	1.05	1.013	4.97	33.49	4.8 °L	957	1
Author: whoosha Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/20/2018 12:04 AM Notes: 2009 AHA National Homebrew competition GOLD medal
Tripel Show V2	Belgian Tripel	10 Gallons	1.106	1.012	12.3	32.01	6.74 °L	957	0
Author: COchilliwhip Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 75 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/1/2018 1:33 AM Notes:
Grant's Pilsner	German Pils	5.5 Gallons	1.05	1.01	5.21	21.1	3.16 °L	957	0
Author: YHCDublin Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/30/2016 9:28 PM Notes:
Czech Please	Czech Pale Lager	6 Gallons	1.045	1.007	5	40.72	4.32 °L	957	0
Author: NUbrewer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 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: 11/26/2016 6:47 PM Notes: 2pkgs yeast
AG #17 644 Fruity Sour	Berliner Weisse	22 Litres	1.045	1.006	5.1	7.13	3.03 °L	957	1
Author: Josh Strongarm Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 27 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/15/2016 2:26 PM Notes: Mash, boil to pasteurise then pitch 6 bio kult and leave for 48 hours around 35C-40C. Then proceed with boil as usual. Aim for 23C day 1 24C day 2 then ramp up 3 degrees over next 3 days to 27C
SAINTED AUNT IPA	American IPA	19 Litres	1.056	1.011	5.95	64.33	9.22 °L	957	0
Author: SaintedAuntB Boil Size: 28.5 Litres Boil Time: 80 Boil Gravity: 1.037 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/28/2016 5:25 AM Notes: DRY HOP: 12g Amarillo 15g Simcoe
SMASH IPA	English IPA	16 Litres	1.055	1.013	5.6	40.37	6.12 °L	957	3
Author: Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 1.063 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/3/2015 10:23 PM Notes:
Copenhagen	Baltic Porter	20 Litres	1.081	1.025	7.38	24.11	27.26 °L	957	1
Author: HughB Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 13 ° C Priming Method: Sugar Priming Amount: 85.2g Creation Date: 10/8/2015 1:15 PM Notes:
Kevin's Blonde Ale	Blonde Ale	12 Gallons	1.047	1.01	4.81	23.51	3.95 °L	957	0
Author: haeffnkr Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 81 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/29/2015 7:48 AM Notes:
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