Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
NEIPA	American IPA	23 Litres	1.057	1.01	6.15	43.48	3.91 °L	903	0
Author: Mr Odges Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/10/2017 9:53 AM Notes: NOTE - no cold crash, no hop bags, so plenty of hop material made its way into the bottles. A total of 6 different hops through the boil and dry hopping used. Pretty much a freezer/fridge cleaner!
Banana Orange Weiss	Weissbier	24 Litres	1.057	1.01	6.08	9.44	3.88 °L	903	0
Author: Nickas14 Boil Size: 33 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 72 Mash Thickness: 2.83 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 23 ° C Priming Method: sucrose Priming Amount: 157.3 g Creation Date: 4/26/2022 9:13 AM Notes:
Dustin Beer	Specialty IPA: New England IPA	5.5 Gallons	1.067	1.017	6.64	0	7.69 °L	903	0
Author: mgarmstrong Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.057 Efficiency: 75 Mash Thickness: N/A 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: 9/11/2021 7:14 PM Notes:
Larraniter Monkey Juice APA	American Pale Ale	22 Litres	1.059	1.012	6.15	40.61	9.76 °L	903	1
Author: MikaelT Boil Size: 25.56 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: sucrose Priming Amount: 144.2 g Creation Date: 5/2/2021 3:45 PM Notes:
Happy Go Pils	Czech Premium Pale Lager	11 Gallons	1.065	1.017	6.6	29.18	4.34 °L	903	0
Author: chefc Boil Size: 13.48 Gallons Boil Time: 90 Boil Gravity: 1.054 Efficiency: 76 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 45 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 2/14/2021 10:40 PM Notes:
Touski Rousse	Irish Red Ale	65 Litres	1.061	1.014	6.17	24.06	13.34 °L	903	0
Author: M.Hubert Boil Size: 80 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 3 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: 10/9/2020 12:44 AM Notes:
1859 Barclays Perkins EI - Export India Porter	Robust Porter	6 Gallons	1.068	1.022	6.1	72.6	26.02 °L	903	0
Author: BirtieBrewMonster Boil Size: 8.2 Gallons Boil Time: 90 Boil Gravity: 1.05 Efficiency: 85 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: 9/18/2018 2:48 AM Notes: I reduced the IBUs quite a lot. I reversed the quantities of amber and brown malt from Ron Pattinson's original recipe. Substituted mild ale malt for Sussex pale malt. Used continuous re-circulation throughout entire mash. Mash Gravity: 1040 at 30 min, 1047 at 60 min. Reduced mash temp to 148 at 60 min, and mashed for a further 30 min. Final mash gravity: 1049 using refractometer. Hydrometer 1040 at 107 F = 1048 temp corrected. Hit the post boil gravity right on the noise at 1068. Mash eff 85%. I miss read recipe supposed to have been 1065, oh well what can I do add water? Know way! Primary fermentation slowed considerable after 4 days. OG using corrected refractometer reading was 1024. FG is estimated at 1020, so will leave one or too more days and move to corny keg for secondary fermentation for as long as it takes. I expect that this should be at 1016 in a year or so:) Did not tast overly bitter could have perhaps kept to original recipe IBUs of around 160. Will add 1 oz of finishing hops to corny keg in bag. Corrected water profile so would not be too malty 0.9 ratio.
Juicy IPA	Specialty IPA: New England IPA	29 Litres	1.062	1.013	6.47	50.03	4.19 °L	903	0
Author: Boil Size: 33 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 78 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Force carbonation Priming Amount: N/A Creation Date: 9/3/2018 8:08 AM Notes:
Black Forest Lager	Spice, Herb, or Vegetable Beer	3.4 Gallons	1.065	1.018	6.18	23.38	34.03 °L	903	0
Author: Boil Size: 4 Gallons Boil Time: 45 Boil Gravity: 1.052 Efficiency: 65 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: 8/27/2018 5:29 PM Notes: RECIPE READY TO BREW CHerries sterilized sous vide method (plastic bag, hot water) and added before diacetyl rest. Added 1/1/2019
NIevecitas Honey Beer	American Pale Ale	19 Litres	1.06	1.012	6.29	59.38	5.82 °L	903	1
Author: toti65bis Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: Corn Sugar Priming Amount: 340 Creation Date: 8/25/2018 2:09 AM Notes: Agregar una cucharadita de te de acido citrico al agua RO y controlar que el PH sea menor a 6 (5,8 ideal) HACER SIEMPRE LAS MEDICIONES DE PH A 20 GRADOS CENTIGRADOS Llevar 19 litros de agua filtrada a 79 grados y luego hacer el dough-in controlar que el PH del empaste sea 5.2, si el PH es mas alto agregar ácido cítrico 1 cucharadita de te y volver a controlar si el PH es mas bajo agregar bicarbonato 2 cucharaditas y controlar nuevamente. SI el el macerado baja de temperatura 2 grados, prender ornalla hasta Que vuelva a los 68 grados pre-boil gravity = (post-boil gravity)*(post-boil volume)/(pre-boil volume) 1049 = ( 60* 19 )/ 23 Luego 19 litros de agua RO con PH menor a 6 llevarlos a 81 grados para posteriormente hacer el lavado de granos a 75 grados, llegando a una densidad de 1048 HACER SIEMPRE LAS MEDICIONES DE PH A 20 GRADOS CENTIGRADOS En caso de llegar al volumen deseado pero la densidad mas baja , se deberá agregar azucar hasta alcanzar la densidad deseada, en caso que la densidad este por encima de la deseada se deberá agregar agua, por lo que es recomendable siempre tener un poco mas de agua preparada. Agregar 3/4 de la miel faltando 10 minutos y medir la densidad de la mezcla a 20 grados, en caso de ser menor a 1060 agregar mas miel hasta 1060. Se deberá humectar 11 gramos de levadura Safale 04
Johanna AAA	American Amber Ale	5 Litres	1.058	1.011	6.09	30.3	14.68 °L	903	0
Author: henrik.gidlund@bredband.net Boil Size: 6 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 65 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 15 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/20/2015 6:54 PM Notes:
Circa 1554 Lager	American Porter	5 Gallons	1.058	1.01	6.32	29.4	39.93 °L	903	6
Author: Beeryard Tech Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: Forced CO2 Priming Amount: N/A Creation Date: 11/16/2017 2:29 AM Notes: Some mods that I made based on my mashing/sparge (and you guys have the water cooler mash tun that I was using back then). I bumped the base malt up to 9 lbs because I was not getting 78% eff on my mash and even his numbers for 78% didn't mesh with my brewing software. Go with about 9 lbs pale malt to get you in the OG range of 1.056. I fermented with White Labs 830 German Lager as Grady suggested at ale temps in the 68-72 dF range, Final beer was meh, ok I guess compared to the actual 1554.....mine was far too fruity & diacetyl. Notes that I took based on the finished beer kept the grain bill and hops the same, but changed the yeast to WLP029 German Ale/Kolsch with warm fermentation temp (68-74 dF). I don't stock that yeast, but can order it on a Monday and have it in store by Friday. You could probably have similar result with a dry yeast SD-23 if you can ferment it around 68-72 dF, I completely agree with Grady on fermenting with a lager yeast at ale fermentation temps. They produce a huge amount of diacetyl and off flavor by-products at those warm temps, but are masked/offset by the extreme peppery spice profile from the addition of Paradise Seeds. After sampling my version of this beer with Mike Dixon (national bjcp judge), I'm convinced that it could be made with WYeast 3463 Belgian Forbidden Fruit strain and fermented in the 70ish dF range as well. What I get from the brewery (Grady Hull, asst brwmstr): 60% Pale malt, then carapils, munich, black and chocolate. Mash at around 154° for 45m. 21 IBU's of Target for 35m, lager yeast fermented around 65ish. He also commented on my recipe assumptions, which gave a few more hints. I'm now thinking something like: 1555 Batch Size: 5.50 gal Boil Volume: 7.33 gal Boil Time: 75 min Brewhouse Efficiency: 78.00 % Actual Efficiency: 78.12 % Ingredients Amount Item Type % or IBU 7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 60.22 % 1 lbs 14.0 oz Munich II (Weyermann) (8.5 SRM) Grain 16.13 % 1 lbs 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 12.90 % 12.0 oz Chocolate Malt (350.0 SRM) Grain 6.45 % 8.0 oz Black (Patent) Malt (500.0 SRM) Grain 4.30 % 0.75 oz Target [11.00 %] (35 min) Hops 21.9 IBU 2.0 oz Grains of Paradise 0 min 1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager Beer Profile Estimated Original Gravity: 1.058 SG (1.050-1.075 SG) Estimated Final Gravity: 1.015 SG (1.010-1.022 SG) Estimated Color: 34.9 SRM (30.0-40.0 SRM) Bitterness: 21.9 IBU (35.0-75.0 IBU) Estimated Alcohol by Volume: 5.61 % (5.00-7.00 %) Mash Grain Weight: 11.63 lb Mash PH: 5.4 PH Grain Temperature: 72.0 F Sparge Temperature: 168.0 F Sparge Water: 4.14 gal Name Description Step Temp Step Time Mash In Add 14.53 qt of water at 168.9 F 154.0 F 45 min Mash Out Add 5.81 qt of water at 209.8 F 168.0 F 10 min Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.6 (2.3-2.9 vols) Estimated Pressure: 14.4 PSI Kegging Temperature: 42.0 F Age for 2 weeks Storage Temperature: 42.0 F
Brut-ish IPA	Specialty IPA: New England IPA	2.7 Gallons	1.056	1.005	6.61	15.72	3.07 °L	903	0
Author: gumoya Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 65 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 35.48 psi Creation Date: 9/16/2017 8:01 AM Notes:
Planet Doug, Birch System	Helles Bock	5.75 Gallons	1.068	1.02	6.34	23.57	7.48 °L	903	0
Author: mgobirch Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: co2 Priming Amount: 11.96 psi Creation Date: 5/26/2017 1:36 PM Notes: Allow 2 full weeks for primary fermentation and at least 4 weeks of conditioning for best results. The longer the conditioning the dryer the finish will seem despite the sweetness from the malt. The last brew I gave this 6 weeks to condition and while the initial taste was sweet, the finish was very pleasantly dry, which made this very very drinkable in the best (and worst, since it was gone so fast) ways possible. Adjust water, periodically if necessary, for 90 minute boil to help eliminate DMS from the Pilsener malt.
Wyatt	American IPA	3.5 Gallons	1.062	1.016	6.08	90.5	8.51 °L	903	0
Author: Rugged_D Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Corn sugar Priming Amount: 2.28 oz Creation Date: 2/24/2017 4:12 PM Notes: First shot in the dark, we'll see who gets hit
Awesome Recipe	Australian Sparkling Ale	18.9 Litres	1.063	1.016	6.17	37.97	6 °L	903	0
Author: AussieNYCbrewer Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.104 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: 12/8/2016 2:57 AM Notes:
Luvely Jubbly	American IPA	23 Litres	1.062	1.014	6.32	125.65	4.1 °L	903	0
Author: Rakey Boil Size: 28.7 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: Forced Carbonation Priming Amount: N/A Creation Date: 11/2/2016 2:57 PM Notes: This recipe is based around Julius clone that I've come across online.
Adams Fresh Hop 2016	American Pale Ale	10.6 Gallons	1.058	1.01	6.36	71.62	3.74 °L	903	0
Author: Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 1.5 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: 9/5/2016 7:31 PM Notes:
F0S Lagunitas IPA ▲ 07.15.16	American IPA	5.5 Gallons	1.071	1.023	6.28	81.28	13.9 °L	903	0
Author: dkcollier@yahoo.com Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/18/2016 9:34 PM Notes: ♦ BREW DATES: Last Update: 07.15.16 Steve 5GL Date: Brew Day • 07-15-2016 Gravity End of Boil (OG) • 1.071 Gravity (FG) • 1.008 @ 8.5 ABV Date: Pitch Yeast Day 07- 16-2016 Date: Dry Hop 07/31/2016 17:00 Date: Keg Day • _____________________ Drafted Who’s House • _______________ ♦ SESSION NOTES: This one always comes out really good. I did boil for 60 minutes .5oz Horizon .5oz Summit .8oz Willamette should had been 30 minutes ♦ STANDARD BREWING NOTES: ♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer ♫Add 2 drops Fermcap before adding grain. ♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour. ♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line. •Dark beers – Add x tablespoon Calcium Carbonate •IPA beers – Add 5 tablespoon Gypsum for IPA WAKE UP!!!!!! 15 minutes – Add immersion chiller 15 minutes - Add Whirlfloc 10 minutes – Add 1 teaspoon Yeast Nutrient last ♦ Check to see if fermentation tank nozzle is pointed upwards ♦ KEGGING NOTES: Purge oxygen with CO2 Chill keg 24 hours before force carbonation. Force Carbonation Calculator: 20 psi 4 days Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales ♦ The Decoction Method All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include: ♥ DRINKABILITY: What did you like about it. Sample Date: ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
DPBC -Bitter (1859) WE & J Rigden, Faversham	Strong Bitter	40 Litres	1.063	1.016	6.18	94.35	6.53 °L	903	0
Author: Beamers Creek Brewery Boil Size: 42.3 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 72 Mash Thickness: 2.5 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: 4/6/2016 12:24 AM Notes:
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