Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Gentinnes Belgian Ale Season 4 Episode 1	Saison	91 Litres	1.06	1.006	7.08	32.88	11.72 °L	894	5
Author: Dominique Boil Size: 101 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: dextrose Priming Amount: 656 Creation Date: 12/8/2018 10:10 PM Notes:
Belgian Tripel	Belgian Tripel	5.5 Gallons	1.076	1.012	8.4	32.46	6.43 °L	894	1
Author: BrewsNJ Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: 1.5 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: 8/12/2022 2:39 PM Notes: Yeast: WLP500 - 2L starter for 24 hours Fermentation Plan: - Pitch yeast at around 68 F - At 24 - 48 hours in the fermentation, add 8g of fermaid K - let it naturally rise to 72-75 during fermentation - until fermentation slows and FG is stable (7-10 days) Cold crash & keg - cold crash in keezer or fridge for ~ 2 weeks - Then leg and carbonate at 30psi for 24 hours, or taking the carbonation route of your choice. - Drink!
5 Branches Bier De Garde	Bière de Garde	5.5 Gallons	1.06	1.004	7.3	27.21	13.33 °L	894	0
Author: MugenCage Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.045 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: 9/23/2021 4:13 AM Notes:
Don't Count Your Chickens	Belgian Dubbel	5.5 Gallons	1.067	1.011	7.32	28.6	33.94 °L	894	0
Author: SeattleSlew Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 58 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: co2 Priming Amount: 11.25 psi Creation Date: 8/18/2021 6:57 PM Notes: (Jan '22 Batch ONLY: 4.5L starter with 2 old packs and 1 new pack) 3L Yeast Starter 64F Pitch Temp Raise 1F per day (starting 12 hours after pitch) to 72F Hold 72F for 6 days Cold Crash
Brewski's Bitchen Bourbon Brown Blend	Experimental Beer	3.25 Gallons	1.088	1.024	8.36	30.78	26.46 °L	894	1
Author: GuzBrew Boil Size: 4.19 Gallons Boil Time: 60 Boil Gravity: 1.077 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 14.89 psi Creation Date: 5/6/2021 5:49 PM Notes:
Citra DIPA	Imperial IPA	23 Litres	1.08	1.019	8.06	57.63	9.01 °L	894	1
Author: Wolf Pack Brewing Boil Size: 38.08 Litres Boil Time: 90 Boil Gravity: 1.065 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 12/29/2020 7:30 PM Notes: https://shop.theelectricbrewery.com/pages/kern-river-citra-double-ipa http://www.thebrewingnetwork.com/post1668/ In this episode of Can You Brew It, Jamil and Tasty attempt to clone Citra Double IPA from Kern River Brewing Company in Kernville, CA. This wonderful craft beer took gold at the Great American Beer Festival in 2011 and has racked up many other awards as one of the best double IPA’s on earth. Tune in and find out if Tasty was able to homebrew this hop monster of a beer. Needs a 2L Starter using 200g of DME https://shop.theelectricbrewery.com/pages/kern-river-citra-double-ipa add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required). Water treated with brewing salts to our Hoppy flavour profile: Ca=110, Mg=18, Na=16, Cl=50, SO4=275 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide. 1.25 qt/lb mash thickness. Single infusion mash at 148F for 120 mins. Raise to 168F mashout temperature and hold for 10 mins. ~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 13.9 gallons. Milwaukee MW102 pH meter MORE INFOBoil for 60 minutes, adding Whirlfloc and hops per schedule. After boil steep / whirlpool for 20 minutes with the lid on. (No need to stir, steeping is fine. Hop oil extraction is a function of contact time and temperature, not motion). With the lid still on, cool the wort quickly to 67F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter. Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 120 seconds per 5 gallons. Pitch yeast and ferment at 67F (wort temperature). We use modified stainless fermenting buckets in wine fridges. Due to the high hopping rates and quadruple dry hopping the beer is very susceptible to oxidation. You have to be very careful to minimize all exposure to oxygen in order to preserve the hop flavours and aromas. Even hops themselves can have oxygen caught in their anatomy. Some hints: If a vessel needs to be opened, purge the headspace with CO2 before closing. Before adding hops to beer, place them in a tall container and flush with CO2. Flush target vessels with CO2 before transferring beer. If hops are to be added at the same time (i.e. dry hop #2), add them to the vessel first. Don't be stingy with CO2! CO2 is cheap. To flush vessels, growlers, kegs we have a separate bare gas line off one of our manifolds with its own shutoff. Add dry hops #1 once fermentation is nearing completion (i.e. 5 points from terminal gravity) and raise the temperature to 70-72F. We simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Steep dry hops #1 for 3 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days. Add dry hops #2 to brite tank (we use 5 gallon glass carboys), purge with CO2 to avoid oxygen pickup, then carefully rack in the beer on top of the hops. Allow to steep for 3 days at 70-72F room temperature, gently swirling a few times a day. We do not recommend using hop sacks or other containers as you'll get the best flavour extraction from the hops if you let them roam free. For beers such as this that require multiple dry hop additions, some will dry hop in kegs using stainless steel dry hoppers, tying a piece of unflavoured / unwaxed dental floss to the lid to make it easy to remove (the floss is thin and doesn't impede the seal between the keg and keg lid). We don't recommend this approach as we find that the hops tend to clump together which in turn reduces oil extraction, requiring far too many hops to be used (and more beer lost to absorption). After 3 days in the brite tank add dry hops #3. Leave previous hops in. Swirl gently a few times a day. After 6 days in the brite tank add dry hops #4. Leave previous hops in. Swirl gently a few times a day. After 9 days in the brite tank package as you would normally. We rack to kegs that have first been purged with CO2, and then carbonate on the low side (around 2 volumes of CO2) to minimize carbonic bite and let the hop and malt flavours shine through. We chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. Like all hop forward beers this Double IPA is best consumed fresh so feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure. Some hop bits will have invariably made their way into the keg during transfer so we use a Hop Stopper Keg Edition filter to ensure that hops do not clog the dip tube and/or end up in the glass. Force carbonating at high pressure and using a Hop Stopper filter allows us to serve this beer 24 hours after kegging. There's no need to wait a few days for any hop bits that made their way into the keg to first settle out. We do not recommend using finings such as unflavoured gelatin as it may "round off" hop flavours / aromas.
Galaxy/Sabro Hazy IPA	Specialty IPA: New England IPA	5 Gallons	1.069	1.012	7.47	59.27	6.01 °L	894	0
Author: Boil Size: 6 Gallons Boil Time: 30 Boil Gravity: 1.063 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 90 ° F Priming Method: co2 Priming Amount: 22.94 psi Creation Date: 6/23/2020 4:36 PM Notes:
Old Ale	Old Ale	21 Litres	1.082	1.018	8.49	55.2	16.23 °L	894	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:
BrewDog - Comet	English IPA	20 Litres	1.067	1.012	7.2	70	15 °L	894	0
Author: avantassel Boil Size: 25 Litres Boil Time: 60 Boil Gravity: N/A Efficiency: 79 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2014 12:00 AM Notes: First Brewed 02/2014 A potently bitter hop variety originally grown in the US around 40 years ago, Comet has been newly resurrected - this German version has bold resinous grapefruit flavours, which add a huge fresh hop aroma to this IPA. Experiment with other high alpha hops during dry-hop to discover their aroma and flavour characteristics. https://www.brewdog.com/beers/diy-dog
Lily's Irish Red Sam Adams Clone	Irish Red Ale	10 Gallons	1.076	1.018	7.52	42.12	27.44 °L	894	0
Author: Boil Size: 16 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 75 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: 5/18/2019 5:46 PM Notes: Irish Moss - 2oz 15min Mash H2O - @ 1.25 qt/lb = 8.75gals First Runnings calculate to 5.25gals Add 10.75gal H2O plus 5.25 for 16gals est. for boil With Sparge H2O Total to 19.5gals for boil Hallertau Mittelfruh subbed for German Traditional Yeast Starter x2
Derision	Specialty IPA: Belgian IPA	19 Litres	1.077	1.019	7.53	51.42	7.35 °L	894	0
Author: Mozart41 Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.062 Efficiency: 35 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: 8/16/2015 10:35 PM Notes:
2018 Winter Warmer	Wood-Aged Beer	6 Gallons	1.073	1.019	7.04	18.6	21.5 °L	894	1
Author: CBeevers Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.146 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/19/2018 6:27 PM Notes: 2018 winter warmer with bourbon soaked oak and cranberries. The day before brewing, place fresh whole cranberries in freezer to freeze and break cell walls. One brew day, start by crushing cinnamon sticks and place them in mason jar with 4 oz of oak chips, all spice, and cloves and cover with bourbon. Cover mason jar and let stand until moving to secondary. Steep crushed grains in 2 gal of 165 degree water for 30 minuets. Sparge with 2/3 gal of 160 degree water and add extracts. Bring to a boil and add hops and water salts according to schedule. At flame out, add 8 oz of frozen cranberries to wort and let stand for 5 min. Cool to pitching temp and add first package of yeast. After 3 to 5 days, when fermentation is still active, siphon to secondary fermenter. Add wood chips and spices from mason jar and second package of yeast to secondary. Once fermentation slows siphon to car boy and allow to bulk age for 6 to 8 weeks. If bottling: create yeast starter with cask ale yeast. Add yeast starter priming sugar and rack to bottles. If kegging just rack to keg and carbonate as desired.
Chimay Red	Belgian Dubbel	50 Litres	1.07	1.014	7.4	25.66	11.83 °L	894	1
Author: gavjof Boil Size: 58 Litres Boil Time: 90 Boil Gravity: 1.061 Efficiency: 80 Mash Thickness: 3 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: 8/6/2018 9:44 PM Notes:
NEIPA (Exp 1)	English IPA	10 Litres	16.611	2.973	7.41	77.44	8.9 °L	894	0
Author: Gentlemalt Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 12.9 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/21/2018 7:45 PM Notes: 23.02.2018 -brew day. 4g Gypsum and 4 g CalciumChloride added to mash water. About 1g Lactic acid Ph - 5.2. Sparge water 5L, PH - 5.4. Mash in 66C - 60 min, without mashout. Filtrate, sparge - as usual. Boil 60min Avoid hops for early addition. 15g Columbus (Pellets) - 15 min - for bittering. Used 25g each Centenial, Mosaic (whole) for Whirpool start in 40C to 21C for about 15min. Transfer to fermenter, aerate and pitch yeast. Fermentation started after 8 hours. 25.02 - once fermentation dropped down to 7BLG added 40g each Centenial, Mosaic. Fermentation in 19C. 16.03 fermentation is over. 1.008 FG. Removed to ColdCrash in 3 degrees for 2 days. 18.03 - kegging with 15g Centenial, Mosaic. Let it stay in 19C for 3 days, after remove to lagering in 10C. Final PH - 4.3 FG - 1.008
INDEFINIDA Doble IPA	American IPA	51 Litres	1.076	1.018	7.73	90.79	9.91 °L	894	0
Author: raffaelpretto Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 1.065 Efficiency: 80 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/12/2018 4:46 PM Notes: Dia 13/01/2018 Pre boil og 18,5 P, 1073 Dia 16/01 -14P, 1046
Dark Side (We Have Cookies)	Russian Imperial Stout	8 Litres	1.081	1.02	8.01	71.54	40 °L	894	1
Author: bisand Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: Table sugar Priming Amount: N/A Creation Date: 8/5/2017 1:43 PM Notes: Mash the specialty malt for 30 minutes before adding the malt extract.
Dark Island Dubbel	Belgian Dubbel	5 Gallons	1.071	1.012	7.72	17.11	17.67 °L	894	0
Author: jamiegreen456 Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.05 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: 7/3/2017 10:50 PM Notes:
Basic Rye IPA	American IPA	11 Gallons	1.068	1.013	7.18	46.76	8.96 °L	894	0
Author: Ornlu Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/19/2017 2:12 PM Notes:
Catspaw Mademoiselle B	Belgian Blond Ale	15 Litres	1.077	1.021	7.3	40.8	6.32 °L	894	0
Author: Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/18/2016 11:05 AM Notes:
BAR Christmas Special	Winter Seasonal Beer	50 Litres	1.08	1.018	8.05	13.67	13.43 °L	894	0
Author: Outlander Brewing Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.072 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.25 Primary Temp: 19 ° C Priming Method: Glucose Priming Amount: N/A Creation Date: 10/19/2016 12:56 PM Notes:
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