Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Black IPA - Revidert Mars 2017 (Hvete, Sjokolade)	Specialty IPA: Black IPA	25 Litres	1.074	1.013	7.9	118.38	40.42 °L	961	2
Author: Eastern Christiania Brewery Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 63 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 15 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/8/2017 10:39 AM Notes:
Winter Ale	American Strong Ale	5.5 Gallons	1.075	1.014	8	90.75	14.97 °L	961	1
Author: Wiregrass Brewing Company Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.052 Efficiency: 65 Mash Thickness: 2 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: 10/22/2022 5:00 PM Notes:
Matt Grow's Hazy IPA	American IPA	5.5 Gallons	1.067	1.012	7.28	68.8	4.56 °L	961	0
Author: Double DeeZaster Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 6.76 psi Creation Date: 10/31/2021 3:15 PM Notes: The goal is a bright, citrus forward, moderately bitter, hazy IPA. This was brewed using 100% leaf hops grown by Matt Grow. The centennials are the primary bittering hop and added early in the boil. Late boil additions of Cascade hops are intended to give a citrus forward taste, and dry hop additions should add a fresh hop aroma. Also, the whirlpool hops, oats and wheat should create a hazy finish. Fermentation started as expected with one odd observation- although there was rapid airlock activity at the start of fermentation, no krausen had formed until the second day. Fermentation temps started at 63 then rose to 70 by the third day.
Old Ale	Old Ale	21 Litres	1.082	1.018	8.49	55.2	16.23 °L	961	0
Author: Boil Size: 28.5 Litres Boil Time: 70 Boil Gravity: 1.052 Efficiency: 70 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: 10/29/2019 2:40 PM Notes:
DGC 3C Ale	Double IPA	11 Gallons	1.071	1.009	8.18	65.93	7.05 °L	961	1
Author: Cleaver Boil Size: 11 Gallons Boil Time: 60 Boil Gravity: 1.071 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 56 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/31/2019 6:04 AM Notes: A90 from bohemian only 2.5 gal in fermentasaurus
Loki's Bane Biere De Garde	Belgian Golden Strong Ale	11 Gallons	1.082	1.013	9	9.29	18.5 °L	961	2
Author: Hop Chick Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.069 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: 10/21/2018 7:45 PM Notes:
Maple Imperial Wheat Clone	Wheatwine	5.5 Gallons	1.089	1.022	8.72	29.87	20.47 °L	961	0
Author: DrunkCanuck Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.071 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: 8/20/2018 11:36 PM Notes:
AIB Russian River Pliny The Elder All Grain	Double IPA	5 Gallons	1.072	1.018	7.08	152.15	6.66 °L	961	3
Author: Vesparados Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.5 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: 5/16/2018 7:08 PM Notes:
Maple Sap Tripel	Belgian Tripel	20 Gallons	1.08	1.014	8.66	21.46	8.96 °L	961	0
Author: Jamie Caligure Boil Size: 24 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 75 Mash Thickness: 1.25 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: 3/28/2018 3:11 PM Notes:
Russian River Consecration	Mixed-Fermentation Sour Beer	5.5 Gallons	1.075	1.017	7.72	32.74	22.94 °L	961	0
Author: terminalgravity Boil Size: 7.4 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/27/2017 6:18 PM Notes: Fermentation: For 3 Week Primary @ 65F Then add Wyeast Roselare Belgian Blend For 4 Months Primary @ 65F Notes: At secondary fermentation when you add in the Wyeast Roselare Belgian Blend, you will also want to add 2 LBS of fresh or dried currants. Do you best not to let your temp go above 65 F. Taste the beer at about 3 months to gauge the sourness, if it is just about right then soak 4 Oz's of either oak cubes or oak chips in Cabernet Sauvignon (Vinnie Cilurzo from Russian River recommends using a Kenwood Cabernet Sauvignon since it is widely available and of good quality), place it in the fermenter and let the beer finish up for a month or two. As a last step, prior to bottling add some Rockpile RP-15 dry wine yeast to allow the beer to bottle condition. A special thank to Vinnie for all of the help with the recipe; suppor their fantastic brewery whenever possible, they make some of the best beer on the West Coast.
Co(ne) Dependance	American IPA	5.5 Gallons	1.067	1.016	6.74	121.81	7.32 °L	961	0
Author: bonobrews Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 90 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/11/2013 2:43 PM Notes:
CH-47F Chinook IPA	Double IPA	5 Gallons	1.065	1.011	7.11	121.55	5.71 °L	961	0
Author: mshaw555 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.077 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: Dextrose Priming Amount: 5 oz. Creation Date: 2/12/2017 6:02 PM Notes: One 11.5 gram packet of US-05 was used for this brew, and an apparent attenuation of 82% was achieved. The yeast was rehydrated in the wort, per the manufacturer's instructions. A second packet of US-05 or a yeast starter would have achieved greater attenuation, but this particular brew benefits from a subtle sweetness. No off flavors were present in the finished product. Beer was bottled at approximately 70°F/21°C using 5 oz. of dextrose to achieve approximately 2.5 vols of carbonation.
ABRaSSa	American Pale Ale	28 Litres	1.068	1.014	7.02	28.68	7.99 °L	961	1
Author: aBRaSSa Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.079 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/17/2016 7:48 PM Notes: Dry hop depois de 7 dias maturar 1 semana 7 graus adiciona lúpulo dry hop 2 semana abaixa pra zero graus mais 1 semana ou 2 semanas fica mais clara. sangrar sem trocar fermentador
Over The Topper DIPA	Imperial IPA	10 Gallons	1.069	1.013	7.27	149.34	4.53 °L	961	0
Author: Boil Size: 11.3 Gallons Boil Time: 5 Boil Gravity: 1.061 Efficiency: 70 Mash Thickness: 1.25 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: 9/11/2016 2:50 PM Notes: Yeast: Vermont Ale Yeast (2 Vials) ; purchased from Yeast Bay $8.50 per vial + $8.50 shipping ($25.50 total) Mash at 155F for 40 minutes. Sparge enough to collect roughly 7.5 gallons in your kettle to achieve 6.5 gallons at knockout. Boil for 75 minutes, adding 1.5 oz. Simcoe @ 30 min. After knockout add 1 oz. each Cascade, Apollo, and Simcoe. Whirlpool with pump or by stirring for a minute and letting it spin down and settle. After 30 minutes, reduce wort temperature to 170F and add 1 oz. each Centennial, Simcoe, and Columbus. Whirlpool again. After 15 more minutes begin final cooling process. The goal is to get 5.5 gallons into the fermenter to account for loss of wort during dry hopping. Pitch healthy dose of yeast @ 65F. After FG has been achieved add a clarifying agent such as polycar. Allow 3 days for clarifying agent to work, then add first set of dry hops to primary fermenter. After 7 days rack beer off dry hops & yeast cake either into a keg or secondary vessel. Try to purge with CO2 if possible. Add second round of dry hops and wait 5 days. Bottle or begin carbonation process.
DFH Madias Touch Clone	Spice, Herb, or Vegetable Beer	5 Gallons	1.069	1.016	7.05	7.1	4.89 °L	961	1
Author: mwpearce Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.116 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/27/2016 9:23 PM Notes:
Pliny	English IPA	6 Gallons	1.072	1.016	7.36	232.89	6.59 °L	961	1
Author: Killinaskully Brewery Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.054 Efficiency: 75 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: 8/22/2016 4:18 PM Notes: Note: This recipe is for a 6 gallon batch, with 5 gallons intended to remain after hop loss. To make this Pliny the Elder clone, mash grains at 151-152°F (66-67°C) for an hour or until starch conversion is complete. Mash out at 170°F (77°C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort to 67°F (19°C) and transfer to a fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67°F (19°C) until fermentation activity subsides, then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. Age five more days then bottle or keg.
Citra IPA	American IPA	23 Litres	1.065	1.011	7.07	42.02	7.72 °L	961	0
Author: Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.057 Efficiency: 70 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: 5/1/2016 10:02 AM Notes:
Witsands	Witbier	5.5 Gallons	1.068	1.015	6.87	16.67	4.95 °L	961	0
Author: san Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/5/2016 9:08 PM Notes:
Syrupbrau	Imperial Stout	5.5 Gallons	1.093	1.021	9.35	39.01	50 °L	961	0
Author: achambers Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.17 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: maple syrup Priming Amount: .5 cup Creation Date: 10/13/2015 8:59 PM Notes:
007 Rye	American IPA	5.5 Gallons	1.069	1.016	7.02	190.33	7.03 °L	961	1
Author: MaverickWatson 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: 1.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/4/2015 11:32 PM Notes:
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