Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Smoked Oatmeal Stout	Classic Style Smoked Beer	5 Gallons	1.078	1.027	6.71	37.75	50 °L	963	0
Author: Rick Schelhas Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/25/2018 8:55 PM Notes: Add 1/4 ounce of Fuggles hop at about one week into the fermentation process. Leaving for about 3 days before packaging. Add 1lb of Maltodrextrin 15 minutes before end of boil Steep grains in 2.5 to 3 gal of water at 148 to 154 degrees for 20 to 30 minutes. Sparg with water at 155 degrees to rinse grain bags. Fill brew pot to 5 gal for full 5 gal boil.
Polish Dessert	Baltic Porter	11 Gallons	1.067	1.011	7.33	29.04	20.48 °L	963	0
Author: BilltownBrewingCo Boil Size: 13.95 Gallons Boil Time: 90 Boil Gravity: 1.058 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 58 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2025 12:44 PM Notes:
Golden Stout	Stout	315 Gallons	1.083	1.026	7.49	7.75	6.86 °L	963	0
Author: Andy and GriffGriff Boil Size: 333.25 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 82 Mash Thickness: 1.33 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: 3/16/2023 2:04 AM Notes:
Belgian Pale Ale	Belgian Pale Ale	5.5 Gallons	1.059	1.01	6.44	26.18	8.38 °L	963	0
Author: Randy64 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 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: 5/29/2021 11:55 PM Notes:
Hazy Pine Milkshake IPA	Specialty IPA: New England IPA	22 Litres	1.067	1.019	6.39	37.25	5 °L	963	0
Author: Rob485 Boil Size: 23.5 Litres Boil Time: 15 Boil Gravity: 1.063 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/15/2021 8:25 AM Notes:
Torpedo Clone	American IPA	5.5 Gallons	1.072	1.017	7.23	39.13	8.56 °L	963	0
Author: Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.132 Efficiency: 73 Mash Thickness: 1.25 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: 8/10/2020 1:19 AM Notes:
Kveik Kriek	Berliner Weisse	20.8 Litres	1.064	1.013	6.69	0	4.35 °L	963	0
Author: happymonk Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: 2.5 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: 8/5/2020 2:43 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	963	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...
Vanilla Stout	Sweet Stout	25 Litres	1.062	1.012	6.62	38.41	37.83 °L	963	0
Author: Bigmaster Boil Size: 32 Litres Boil Time: 90 Boil Gravity: 1.049 Efficiency: 70 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: 1/3/2019 3:20 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	963	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%
APA Attempt 3 "The Charm"	American IPA	30 Gallons	1.063	1.011	6.79	57.44	6.35 °L	963	1
Author: TheRotten42 Boil Size: 35.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 78 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/8/2014 5:54 PM Notes:
Helles Bock	Maibock/Helles Bock	5.5 Gallons	1.075	1.023	6.85	29.81	8.14 °L	963	1
Author: crayfish_dc Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: 1.5 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: 11/19/2017 6:10 PM Notes:
Amber Citra	American Amber Ale	20 Litres	1.065	1.016	6.37	40.71	14.65 °L	963	1
Author: Erikrodskjegg Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 72 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: Sugar Priming Amount: 100 Creation Date: 10/31/2017 1:04 PM Notes:
Juicy Wave IPA	American IPA	6 Gallons	1.063	1.013	6.56	79.4	4.83 °L	963	0
Author: rmcelderry Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/8/2017 4:41 AM Notes: --- | Craft Beer and Brewing Magazine | WeldWerks B.Co JuicyBits | --- 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 60 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 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.
Honey Ginger Ale	Spice, Herb, or Vegetable Beer	20 Litres	1.056	1.001	7.34	0	3.47 °L	963	1
Author: marco@ormgas.com Boil Size: 5 Litres Boil Time: 60 Boil Gravity: 1.224 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: 7/16/2017 9:40 AM Notes: Add honey to flame out.
Calypso In Flight	Double IPA	5 Gallons	1.076	1.022	7.63	86.21	7.11 °L	963	1
Author: Basin SandS Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: 1.3 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: 1/20/2017 4:31 PM Notes:
Cajun Queen	American IPA	21 Litres	1.062	1.01	6.76	54.03	6.18 °L	963	1
Author: stinksoup Boil Size: 24 Litres Boil Time: 70 Boil Gravity: 1.054 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: 12/29/2016 9:52 PM Notes:
SMaSH Pale Ale Tomahawk	American IPA	5.5 Gallons	1.069	1.013	7.31	70.1	4.77 °L	963	0
Author: SMaSH Bear Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/13/2016 7:20 AM Notes:
Fresh Squeezed On The Beach, IPA	American IPA	6 Gallons	1.067	1.009	7.65	76.77	11.08 °L	963	0
Author: jneighbors Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 63 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/13/2016 3:09 PM Notes: 3/13/16 Brewing: Missed Mash target temp of 152,Temp.150 avg. 8 gal. at boil to reduce trub in fermenter. Daytime temp: 60-67 Boil SG:1.064 Boil FG (OG): 1.066 Finish Boil Vol.: 6.8 gal. Cooled wort to 75: 25 min. Fermentation: SG 03-13-16: 1.066 Start: 67 F Ramp 1 degree/day after 3 days to 170. Modified to 70 day 2 due to sluggish fermentation. 71 set on day 3. Secondary: 3/16/16 Secondary additional flavors: Tangerine: Peeled 8 Mandarin tangerines dried to 50% soaked in 4 oz. New Amsterdam citrus flavored vodka. Added at day 5 in secondary. (Sprotte-Watson Fallbrook, CA property) Coconut: .5 lbs. Medium-light Roasted coconut. Bob's Red Mill unsulfered, unsweetened type. Added at day 5 in secondary. FG Measure 03-25-16: 1.009 Cold crash start: 03-26-16 AM Keg: 03-27-16
Funky Ryeson	Saison	7.35 Gallons	1.058	1.009	6.43	21.04	10.52 °L	963	1
Author: GlassHalfFull Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.085 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: 9/30/2014 10:25 PM Notes:
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