Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Basic Beer	Fruit Beer	5.5 Gallons	1.058	1.01	6.31	30.75	20.26 °L	829	0
Author: Beer_Pirate Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.159 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/8/2017 6:17 PM Notes: The extract is made from 2 cinnamon sticks, 1 tsp whole allspice, 1 tsp whole clove, 1 small ginger root (sliced and roasted), 2 vanilla beans split along the edge, and 1 tsp nutmeg soaked in 2.5 oz of overproof vodka for a minimum of 1 week.
Festivus Miracle	Winter Seasonal Beer	5.5 Gallons	1.063	1.015	6.36	45.04	35.81 °L	829	1
Author: HardRoc Boil Size: 6.46 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 5.14 psi Creation Date: 10/16/2023 12:20 PM Notes:
C2, Ameriški Pale Ale	English IPA	60 Litres	1.056	1.011	5.94	54.62	6.2 °L	829	0
Author: janek Boil Size: 65 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/23/2021 10:24 AM Notes:
The Darkside	Oatmeal Stout	21 Litres	1.06	1.012	6.24	23.56	47.23 °L	829	0
Author: Petegl Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 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: 8/27/2019 9:27 AM Notes:
Citrusy Wheaty BIAB 3	American Wheat Beer	5.5 Gallons	1.066	1.017	6.46	21.36	4.91 °L	829	0
Author: monksretreat Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 69 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/13/2019 6:23 PM Notes: 5.4 mash ph mecca pils sweet orange peel used 1 t
SN Celebration Cloan	American IPA	5.5 Gallons	1.061	1.015	6.19	71.12	7.83 °L	829	1
Author: Dragoon6 Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.046 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: 2/2/2019 6:23 PM Notes:
Resilience IPA - Sierra Nevada	American IPA	5.5 Gallons	1.066	1.015	6.72	69.86	11.49 °L	829	1
Author: Hammock Street Homebrewery Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 80 Mash Thickness: 1.25 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: 12/14/2018 6:55 PM Notes:
Adjusted Julius	Specialty IPA: New England IPA	5.5 Gallons	1.066	1.018	6.41	56.93	5.9 °L	829	0
Author: Germainium Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 80 Mash Thickness: 1.32 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: 10/16/2018 6:01 PM Notes: Yeast 92% -11g - S04 5% - 0.6g - T58 3% - 0.4g - WB06 Fermentation Day 1 - 72F Day 2 - 64F Day 8 - 70F & Dry Hop Day 10 - 32F Cold Crash Day 12 - Keg > Brewed on Brewer's Edge Mash & Boil > Measured mash ph at ~5.1 - seems a little low and I calibrated my ph meter but it's a cheap one so not sure > Sparged with 6 ph distilled water at room temp - no sparge adjustments > Pre-boil SG measured 1.060 on refractometer and ~1.056 with hydrometer after the water cooled = ~80% efficiency as expected > Spigot clogged during whirlpool so I had to dump into fermenter, unfortunately - going to look at getting a hop spider > Gravity was 1.066 in fermenter so hit right on > Measured out yeast blend and pitched straight into fermenter. Fermentation took off in hours and is going aggressively at 24 hours in at 74F
North East Oslo Pale Ale (NEIPA)	American IPA	55 Litres	1.066	1.017	6.5	58.23	6.29 °L	829	1
Author: Grog Eisenbein Boil Size: 46 Litres Boil Time: 60 Boil Gravity: 1.079 Efficiency: 68 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/12/2018 8:59 PM Notes:
Pre-prohibition Cream Ale	Experimental Beer	6.5 Gallons	1.062	1.014	6.32	30.58	3.72 °L	829	0
Author: Percent42 Boil Size: 9 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.33 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: 1/12/2018 9:01 PM Notes:
#19 - Bock (100% Dark Munich)	Traditional Bock	4.6 Gallons	1.063	1.015	6.34	19.73	17.22 °L	829	2
Author: WI-Brew Boil Size: 6.2 Gallons Boil Time: 120 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/3/2015 10:22 PM Notes:
Manic TITANic	Spice, Herb, or Vegetable Beer	24 Litres	1.058	1.01	6.38	83.7	4.19 °L	829	0
Author: paul.eriksson@gmail.com Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 3 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: 6/16/2017 11:02 PM Notes:
NEIPA1134	American IPA	6.5 Gallons	1.058	1.012	6.11	71.93	5.6 °L	829	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 65 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: 3/21/2017 2:21 PM Notes: SPECIFICATIONS: OG 1.055 FG 1.011 IBU's...... 30-35 from bittering, not sure of utilization from all the late addition hops. Perception is much more than 35 IBU's though. SRM 4 ABV 5.3% - This is definitely more of a "session" IPA - but, the heavy late hops and full body really make it drink like a regular IPA without the 6-8%+ abv of a lot of the popular IPA's and DIPA's **I brew 6.5 gallons of finished beer (post boil)..... this allows me to leave some hop/trub behind in boil kettle and fermenter and get 5 gallons eventually into serving keg. If you finish with 5 gallons post boil, you might want to adjust hops down a bit. 6.5 gallons post boil 5.75 gallons into fermenter 5 gallons into keg GRAIN BILL: % and the actual amt. I use for 6.5 gallons @ 84% mash efficiency (your efficiency may vary) 44% Rahr 2 Row ( 5 lbs) 44% Golden Promise (or similar.... Pearl, Maris Otter) (5 lbs) 4% Flaked Oats (1/2 lb) 4% Flaked Barley 1/2 lb) 2% Wheat (1/4 lb) 2% Honey Malt (1/4 lb) 60 minute mash @152-154) HOPS: **60 Min. = .75 oz Warrior **Flame Out = 1oz. each of Citra/Galaxy/Mosaic **Chill to 160 or below and add 1oz. each of Citra/Mosaic/Galaxy. Stop chiller and allow hops to sit for 30 minute or so. Stir up/whirlpool wort every 5 minutes or so. Chill to 62 and let hops settle out as much as possible. Transfer wort to fermenter. I tend to leave behind .75 gallons of true and hops (this is why I brew 6.5 gallon batch). **Dry Hop #1- At day 5-7 - add the following to primary fermenter: 1.5 oz. Citra 1 oz. Mosaic .5 oz. Galaxy **Dry Hop #2 - Around day 12, transfer to CO2 purged dry hopping keg with 1.5 oz. Citra 1 oz. Mosaic .5 oz. Galaxy (I use this strategy: http://www.bear-flavored.com/2014/09...no-oxygen.html ) Day 14-15 - Jump from Dry hop keg to serving keg. Force carbonate to moderate/moderate-low. WATER PROFILE: I use 80% RO water, 20% Hard (Carbon Filtered) tap water in Mash, 87% RO in sparge water: I add per gallon of mash and sparge water - Gypsum = .2 grams/gallon CaCl = .6 grams/gallon Epsom = .1 gram/gallon Canning Salt = .2 grams/gallon Lactic Acid = .5ml/gallon mash, .25 ml/gallon sparge ( I am using 5 gallons mash water and 6 gallons sparge water). Using B'run Water Ca = 96 Mg = 12 Na = 28 Sulfate = 67 Chloride = 128 Bicarbonate = 70 Mash pH = 5.37-5.42 Final runnings pH = 5.60 Pre-boil Kettle pH = 5.40-5.45 Post Boil pH = 5.3-5.35 Water Profile - the simple solution: ***Many people ask about a more general guide to water because they do not know what their own water profile is, or they have not made the jump to using a water profile software. I use B'run water, and the above profile. However, if you just want to get in the ballpark of something "similar" to start with..... The simplest solution is this: 100% RO water for both mash and sparge. Per 5 gallons of mash water: 1 tsp of CaCl + 1/2 tsp Gypsum Per 5 gallons of sparge water: 1 tsp of CaCl + 1/2 tsp Gypsum This should bring you in around 140 Chloride and 80 Sulfate. This does not take into account trying to get Na or Mg numbers. It ignores bicarbonate and as it is 100% RO, it should bring your mash pH in around 5.41 without any acid addition. ROUGH estimate of grams to tsp of minerals: 1/4 tsp Gypsum = .9 grams 1/4 tsp CaCl = 1.1 grams 1/4 tsp Epsom Salt = 1.3 grams 1/4 tsp Canning Salt = 1.8 grams FERMENTATION Yeast - Conan(vermont IPA), 1318 is also a yeast many choose to use in beers like this. I tend to start fermentation off around 62 at let it free rise to 66-68 degrees through the first 3 days or so of fermentation. At that point, I like to move it somewhere that it can finish off in the 68-70-72 range. OTHER THOUGHTS/NOTES: I keep almost everything the same in brewing IPA's to this style. However, I do mix up the hops. I always bitter with warrior, and always use 4 sets of 3 ounce additions at Flameout, Whirlpool, Dry Hop #1, Dry Hop #2....... but, not always the same hops. I sometimes do 100% Citra. I sometimes do equal parts of Citra/Mosaic/Galaxy for all 4 additions (Grapefruit!!!!), I some times do equal parts (1.5 ounces) citra/mosaic at all 4 additions... But always the same basic amount, in the same basic schedule. The water is important for getting this "style" of IPA. It is important to go higher on chloride and lower on gypsum (I think). I also ...... and I don't know exactly why...... have had more success including some my high bicarbonate water and using lactic acid to shoot for pH in the 5.4 range (as opposed to a lower pH). I have found this strategy to get very much in the ball park of these types of beers...... Hazy, full bodied, juicy/fruity hops.
Dark Brett Saison	Saison	5.5 Gallons	1.062	1.012	6.55	26.45	39.76 °L	829	1
Author: Alex Amyot Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/20/2017 11:35 PM Notes: To brew this saison homebrew recipe, steep the milled roasted barley in 1 quart (0.95 L) cold water overnight. Filter through a sieve lined with a coffee filter. Mash at 159°F (71°C) for 60 minutes. Add the roasted barley extract to the wort at the start of the boil. Perform a 90 minute boil. Chill to 68°F (20°C), transfer to a fermenter and pitch White Labs 670 yeast. If this blend is not available, pitch a Belgian saison strain (White Labs 565 or Wyeast 3724) along with Brettanomyces bruxellensis (Wyeast 5112 or White Labs 650). Hold fermentation close to 75°F (24°C). After the initial wave of fermentation is complete, transfer to secondary with 1 oz (28 g) red wine soaked oak cubes and 25 oz (907 g) dried Zante currants. Store beer between 60-80°F (16-27°C) until the gravity is stable from one month to the next (a minimum of six months). Bottle or keg and carbonate to 2.4 volumes of CO2.
Wheaties Brown Ale (WB)	American Brown Ale	19.5 Litres	1.06	1.01	6.57	91.68	22.99 °L	829	0
Author: Markfield Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 58 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/5/2016 1:03 PM Notes: 5/6/2016 - Brewed - Final Volume - 19.5L (Aimed for 22L, lost a lot, very windy day) - Dry pitched x2 yeasts at 19C. OG 1060 18/6/16 - SG 1013 @18C 19/6/16 - SG 1013 (ABV 6.8%)
Igloo English Oatmeal Stout	Oatmeal Stout	10 Gallons	1.067	1.018	6.46	42.03	22.68 °L	829	0
Author: a6asics Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/31/2015 11:56 PM Notes:
Ego Death/axis Mundi	Imperial IPA	5.5 Gallons	1.075	1.024	6.71	119.23	4.65 °L	829	1
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/1/2015 12:34 AM Notes:
Fire Rock	California Common Beer	19 Litres	1.063	1.012	6.65	71.3	8.75 °L	829	0
Author: mather13 Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/1/2015 4:37 AM Notes:
BPA - JT	Belgian Pale Ale	5 Gallons	1.065	1.018	6.1	75.8	11.49 °L	829	0
Author: treiphish Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/28/2015 8:30 PM Notes:
Hop	American IPA	5.5 Gallons	1.074	1.023	6.73	94.07	5.38 °L	829	0
Author: OMAN Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: N/A 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: 1/25/2015 9:39 PM Notes:
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