Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
2nd	Belgian Pale Ale	23 Litres	1.062	1.012	6.64	14.15	12.33 °L	882	1
Author: Catbeers Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.051 Efficiency: 92 Mash Thickness: 3.1 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: 3/31/2019 12:28 PM Notes:
Insert Juicy Pun	Specialty IPA: New England IPA	5.5 Gallons	1.073	1.019	7.06	5.35	4.54 °L	882	0
Author: Antmaniac Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.133 Efficiency: 75 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: 7/27/2023 8:29 PM Notes: DIRECTIONS Mill the grains and mash at 152°F (67°C) for 30 minutes, or until conversion is complete. Recirculate until the runnings are free of particles, then run off into the kettle atop the first-wort hops. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 40 minutes. After the boil, do a whirlpool step: Cool the wort to 160–165°F (71–74°C), recirculate or stir to create a vortex, and add the whirlpool hops; steep for 20 minutes. Chill the wort to 67°F (19°C), aerate, and pitch the yeast. Ferment at 67°F (19°C). Once the beer is more than 50 percent attenuated (i.e., below 1.038), raise the temperature to about 70°F (21°C) until fermentation is complete. Once the beer has passed a VDK test (see “Hunting for Diacetyl,” beerandbrewing.com), lower the temperature to 60°F (16°C), optionally harvest the yeast, and add the dry hops. After 3–4 days, crash, package, and carbonate to about 2.4 volumes of CO2. BREWER’S NOTES Acidulated malt: We use acidulated malt for mash pH, but you can optionally pivot its share of the grist to pilsner and use your own preferred way to hit a mash pH of 5.15–5.25.
2023 Pelforth Brune	Bière de Garde	23 Litres	1.066	1.023	5.64	25.7	18.3 °L	882	1
Author: Dr. Ned Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 7/14/2023 3:17 PM Notes: Mashing quite high but I seriously doubt the FG of 1.023
Monk's Beer	Trappist Single	65 Gallons	1.06	1.016	5.74	36.44	5.08 °L	882	1
Author: smokemtn Boil Size: 81.6 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 65 Mash Thickness: 1.3 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: 7/13/2023 4:43 PM Notes:
No Its Not A Pumpkin Beer, Linda (cold IPA)	Experimental Beer	18 Gallons	1.065	1.011	7.08	114.47	3.52 °L	882	1
Author: HopMantis Brewing Co Boil Size: 20 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 78 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/26/2022 2:38 PM Notes: Because this bill has >25% unmodofoed adjunct, it is highly suggested to perform a beta glucan rest at 110F for 20 minutes before stepping up to sacc rest temp. an additional protein rest at 125F for 20 minutes wouldnt hurt either to help prevent chill haze. Mash at 148°F for 30 minutes then ramp up to 168°F to mash out for another 30 minutes until running clear. Lauter and sparge to kettle until you reach about 20 gallons depending on your evaporation rate. Boil for 90 minutes and add finings and hops according to schedule. After boil perform whirlpool for 10 minutes then allow to steep/settle for another 15 minutes. Chill to 68°F, aerate and pitch yeast. As fermentation slows (4-5 days), drop braünhefe or transfer to sanitized secondary and be sure to include clean healthy yeast leaving behind as much trub as possible. Dry hop to schedule and this will introduce hop creep which will further dry the beer. Good opportunity to spund at this point if you have the capability. Once fermentation is complete and force diacetyl test has been performed to satisfaction, crash to 28°F. Dump cone or rack to 3rd sanitized vessel off of hops/yeast and add appropriate amount of biofine to help clarify. Package when you feel its ready. Carbonate medium-high for a crispy mouth feel and enjoy/share as quickly as possible.
Sour Blackberry Mosaic Test Batch	Mixed-Fermentation Sour Beer	3 Gallons	1.057	1.008	6.48	32.54	4.8 °L	882	0
Author: ninjabob Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 60 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: dextrose Priming Amount: 3.6 oz Creation Date: 2/10/2021 7:46 PM Notes: First attempt at a sour fruit beer.
PRAIRIE FIRE RAUCH BEER	Classic Style Smoked Beer	5.5 Gallons	1.068	1.015	6.92	26.79	15.11 °L	882	0
Author: HOLA AMIGO BREWERY Boil Size: 7.06 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 83 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: 2/1/2021 8:25 PM Notes:
Rapture Red Ale-5gal	American Amber Ale	5 Gallons	1.065	1.012	6.86	44.57	20.53 °L	882	1
Author: dmarten Boil Size: 8.1 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18.9 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/5/2020 4:46 PM Notes: Sample Brew-In-A-Bag equipment profile set up for a 15 Gal/50 litre brew pot (diameter of 40cm or 16 inches) using a polyester grain bag to hold the grain. This profile should be used with the BIAB mash profiles available in the BeerSmith mash profiles area. The above assumes loose pellet hops and only clear, chilled wort transferred from the kettle using no trub management techniques. Experienced brewers should adjust 'Loss to Trub and Chiller' and 'Brewhouse Efficiency' accordingly to suit their trub management techniques.
Pokey's Pumpkin Ale	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.061	1.019	5.54	15.88	14.05 °L	882	1
Author: Pokey46 Boil Size: 7.25 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 76 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: 9/3/2019 5:00 AM Notes:
Smokin' Hot Peaches	Mixed-Style Beer	5.5 Gallons	1.066	1.016	6.59	29.24	16.61 °L	882	0
Author: BrewPirate Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.056 Efficiency: 71 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: 5/28/2019 2:41 PM Notes: Grain Notes - German Wheat Malt is actually Oak-Smoked Wheat; Canadian Honey Malt is actually Gambrinus Honey Malt. Peaches should be halved and roasted on low over a charcoal grill for 1.5 - 2 hours, or until significant caramelization from Maillard reaction. Use foil to shield from being seared outright. Once off the grill, smash with a sanitized masher in a sanitized bowl, cover with sanitized foil, and chill. Add to Secondary when ready.
IPA	American IPA	20 Litres	1.06	1.014	6.07	96.6	15.32 °L	882	0
Author: bordon ridler Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 1 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/6/2015 12:34 PM Notes:
San Deigo IPA	American IPA	2.5 Gallons	1.068	1.011	7.45	85.13	5.13 °L	882	0
Author: Beerjazzboi Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/28/2018 11:55 PM Notes:
NEIPA	Specialty IPA: New England IPA	10 Litres	1.037	1.009	3.67	218.91	5.58 °L	882	0
Author: Grayden241 Boil Size: 5 Litres Boil Time: 60 Boil Gravity: 1.074 Efficiency: 35 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/7/2018 11:40 PM Notes: 2 week fermentation Hop bomb
Norwegian Farmhouse Ale	Experimental Beer	60 Litres	1.076	1.019	7.49	19.2	3.87 °L	882	0
Author: Wogrim Boil Size: 80 Litres Boil Time: 240 Boil Gravity: 1.057 Efficiency: 80 Mash Thickness: 2.68 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: 4/16/2018 12:40 PM Notes: Heat about 20 l water to 80°C with juniper branches for 10 min before mash in. Dilute to 50°C and 42 l for mash in. Standard lautering. We plan to boil part of the wort in a copper kettle on open fire for about 4 h. The rest will boil in the ususal pot for the same time. Adding the hops 60 min and 10 min before end of boiling. Ferment at ~ 35°C with Opshaug Kveik
Peachy Keen Wit	Witbier	15 Gallons	1.049	1.011	5.03	15.34	3.84 °L	882	0
Author: Ryan Murphy Boil Size: 17.5 Gallons Boil Time: 70 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/7/2017 8:25 PM Notes:
Peated Munich	Specialty Smoked Beer	20 Litres	1.052	1.013	5.12	25.03	9.05 °L	882	1
Author: brag Boil Size: 22 Litres Boil Time: 30 Boil Gravity: 1.048 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/11/2017 4:12 PM Notes:
New England IPA	Specialty IPA: New England IPA	80 Litres	1.067	1.014	6.89	31.83	5.03 °L	882	4
Author: Ferchu Boil Size: 90 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/26/2017 3:33 PM Notes:
Good Hombres Sobrames-ale	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.076	1.018	7.63	38.34	9.11 °L	882	1
Author: run dan run Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.064 Efficiency: 72 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/29/2016 3:48 PM Notes:
Simple Delicious	American IPA	5 Gallons	1.078	1.018	7.83	33.53	11.33 °L	882	0
Author: ABogh Boil Size: 3 Gallons Boil Time: 30 Boil Gravity: 1.13 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/27/2015 6:59 PM Notes: Original Simple IPA recipe from AHBS with the hops from Stone Brewing Delicious IPA. First batch at BF.
WCPGW? HoneyNut Brown	American Brown Ale	5.5 Gallons	1.066	1.017	6.41	20.78	20.12 °L	882	0
Author: Cadllmn Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.121 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/5/2015 2:46 PM Notes: >>Strike Temp 167<< Boil 90 minutes.
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