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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
#234 Norlmaxxing	American Pale Ale	3 Gallons	1.049	1.013	4.71	25.47	3.05 °L	10.5K	3
Author: noelmueller Boil Size: 3.08 Gallons Boil Time: 10 Boil Gravity: 1.049 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.25 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/17/2014 6:55 PM Notes:
Creamy Pastry Sour: Raspberry & Blueberry	Berliner Weisse	25 Litres	1.062	1.015	6.12	4.59	4.03 °L	10.5K	1
Author: Zerosopp Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/22/2020 11:44 AM Notes: 1,5KG Blueberries day 5 to 10 0,5KG Raspberries day 5 to 10 1 Vanilla Pod day 5 to 10 Optional: 1 Blueberry & Raspberry Extract day 10
Russian River Pliny The Younger Clone	Imperial IPA	13 Gallons	1.091	1.007	11.11	286.93	6.12 °L	10.5K	3
Author: JonyMac Boil Size: 16.25 Gallons Boil Time: 90 Boil Gravity: 1.073 Efficiency: 85 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/22/2014 8:13 PM Notes: Cool wort to 62º, O2 & pitch yeast 12 Hours O2 again Days 1-3 - 62º in FC Days 3-4 - 65º in FC Days 5-7 - 68º in FC Day 8-13 - 70º in FC Day 14 - DH1 - in the secondary Day 17 - DH2 - in the secondary, remove old Day 20 - DH3 - in the secondary, remove old Day 23 - DH4 - in the secondary, remove old Day 26 - Add gelatin and cold crash Day 28 - Rack to bright keg, carb and tap
"Beginner's Luck" OneHop Pale Ale	American Pale Ale	5 Gallons	1.049	1.014	4.6	49.49	10.5 °L	10.5K	11
Author: Krimbos Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/2/2013 10:34 PM Notes: This is a "test" beer for beginners to perfect their procedures.
Citrus Wheat	American Wheat or Rye Beer	5.25 Gallons	1.05	1.008	5.48	24.22	5.43 °L	10.5K	0
Author: Genus Brewing Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.5 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: 3/12/2014 11:00 PM Notes: Whirlpool first lemon/orange addition.
Golden Haze IPA	Specialty IPA: New England IPA	5.5 Gallons	1.054	1.009	5.95	59.29	5.86 °L	10.5K	3
Author: Nebula Brewing Boil Size: 8.4 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 69 Mash Thickness: 1.26 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: 9.15 psi Creation Date: 2/15/2020 11:18 PM Notes: Brewed on 2/14/2020. Mashed at 148F.
Mango Maya 2	Imperial IPA	6.5 Gallons	1.077	1.026	6.71	37.62	6.95 °L	10.5K	2
Author: RustyBarrelHomebrewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 62 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: 10/18/2018 4:01 AM Notes: Mango Maya (version 2) Oct/Nov 2018 : Won 1st place at 2018 Stone Homebrew Competition and American Homebrew Association Rally! Efficiency came out really low so I had to add DME a couple days into fermentation. I intended to add more but it was all I had on hand at the time. I put all the dry hops and the coconut all in one giant muslin bag, it was pretty stuffed. Probably did not get max extraction. Considered racking to secondary to free up some head space but it was still actively fermenting I didnt want to mess with it too much. Side note : because of other ongoing batches, this batch did not have an airtight seal on the fermentation bucket. I just used my brew pot lid. START MANGO MAYA VERSION 1 NOTES March 2018 bumping warrior from .5 to .75 - RR was not bitter at all but all sweet and smooth. When dry hop wears pff its missing some bitter balance. Should prolly do 1 whole oz. But non ipa guests might like it more if less bitter. unclear on how much coconut. this guy used 0.5 lb for 1-3 days in dry hop (but he also used another 1lb during boil and another 0.5 lb in keg). seems like not a lot but he insists not to overdo it. he says it imparts flavor fast. https://www.homebrewtalk.com/forum/threads/coconut-ipa.586566/ some other recipes im seeing are using a pound or more total. a lot of people have been adding some to boil, which as of this writing it is too late to consider. cant decide if i want to add 1/2 or a whole pound... Went with 8oz flaked unsweetend coconut for 3 days and it is really coconutty! But not too much. END MANGO COCONUT MILKSHAKE NOTES : START STRAWBERRY MILKSHAKE NOTES January 2018 original notes from strawberry milkshake research : did not finish my recipe before getting to the brewstore so its a little improvised but i think it will work. one worry is that the original recipe was only 1073 OG. when i beefed up the malt bill i did not add any additional bittering hops so it will be pretty low IBU and Bu/GU but we'll see... strawberry is strawberry puree. or maybe frozen and thawed fruit. add the fruit after high krausen. add dry hops after that, approx 4 days before keggings. based off https://www.brewersfriend.com/homebrew/recipe/view/437443/milkshake-style-ipa-clone some people say add green apples to boil to get the pectin which makes the body and haze - no apple flavor in the end. guy said he added 5 apples. for this version i will omit though. https://www.beeradvocate.com/community/threads/milkshake-ipa-help.497852/ some say to add wheat flour too but im not so worried about the appearance, it should be hazy enough with the oats wheat and manchester yeast... heres another recipe reference supposedly closer to the tired hands version : https://www.brewersfriend.com/homebrew/recipe/view/392896/ipa-tired-hands-milkshake thinking about breaking off a couple gallons before the strawberry addition and adding toasted coconut : https://www.homebrewtalk.com/forum/threads/coconut-ipa.445732/ 1.5 lb coconut toast at 190 for 15 min constantly turning. Some add to mash or boil or keg but I think I'll just secondary update 01242018 : some homebrew stores have kits now, check out the grain bill for those (more or less the same, they dont use any puree necessarily : http://www.greatfermentations.com/downloads/instructions/beerkits/ShakeitGoodMIPAAG.pdf END STRAWBERRY MILKSHAKE NOTES
Modelo Especial Clone	International Pale Lager	2.5 Gallons	1.044	1.011	4.37	17.56	3.59 °L	10.5K	2
Author: Pinpinsight Boil Size: 4.08 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 71.6 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/9/2018 4:00 PM Notes:
Abbey Single	Trappist Single	5.5 Gallons	1.052	1.007	5.83	25.08	7.15 °L	10.5K	0
Author: bahugala Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: 1.5 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: 11/13/2015 1:22 AM Notes:
Nothing Fancy Milk Chocolate Stout	Sweet Stout	11 Gallons	1.06	1.022	4.99	20.14	39.5 °L	10.4K	5
Author: Old Goat Brewing Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: 4 OZ Creation Date: 3/30/2012 6:57 PM Notes: MASH INFO: Single infusion/Batch Sparge/Full Body Mash in with 14.38 quarts of water at 174. Should equalize to 156 degrees. Mash at 156 for 60 minutes. Batch Sparge twice with 2.5 gallons of water at 175 degrees. Boil for 60 minutes using the hop schedule listed in the ingredients section. Add Nibs to primary after fermentation has ended, do not rack beer to a secondary. Just add the nibs to the primary fermentor. 2-3 days before adding them, soak the nibs in just enough Vodka to cover the nibs. Then dump them in, vodka and all, let sit on the nibs for 7-10 days max, 3 to 4 days seems about right. ADD LACTOSE WITH 10 min LEFT IN BOIL show less
Belgisk Dubbel	Belgian Dubbel	25 Litres	1.062	1.012	6.48	22.6	15.14 °L	10.4K	0
Author: byåsen Bryggarlaug Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/18/2015 11:08 PM Notes:
Orange Blossom Cream Ale	Cream Ale	5 Gallons	1.056	1.017	5.06	11.98	4.98 °L	10.4K	1
Author: jturkish Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 72 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: 1/6/2013 2:13 AM Notes: 1. Remove crushed grains from package and put in muslin bag.Place in 2.5 gallon cold water and add 1/2 tsp amylase enzyme to water.Slowly bring to approx. 150 deg., and another 1/2 tsp amylase 30 minutes in, hold temp for 60 min. Discard grain. 2. Place grain bag in a separate pot of 1 gallon 170f water for about 10 minutes. Take bag out and place in a strainer above the main kettle, slowly pour the 1 gallon water over the grains, spreading it evenly. 3. Take off heat then add 1/2 of the Malt extract, stir well to dissolve. Bring to a boil then add bittering hops, and continue boil for 50 min. Add aroma hops, and boil for 5 minutes. Add Honey and Sweet Orange Peel, Boil for 5 minutes. Remove from heat then add remainder of dme 4. Place kettle in ice bath for about 10 minutes until it reaches 100f 5. Pour 1 gallon ice cold water into fermenter then pour unfermented beer (wort) slowly into fermentation vessel, top off with cold water to 5 gallons. 6. Let temperature drop to approx. 80 degrees. Take hydrometer reading,close the lid and shake fermenter vigourously for about 5 minutes. Next, “pitch” yeast on top, close lid and give it a nice swirl. Stabilize temp. at approx. 67 – 70 degrees. Keep in primary for 3 weeks then take gravity reading. 7. When ready to bottle, boil priming sugar in approx. 1 cup water for 1 minute, add to bottom of bottling bucket, ADD Orange Cream Extract to bottling bucket, then siphon beer into the same bucket. Fill bottles to 1 “ from top of bottle and cap. 8. Store beer at 67 – 70 degrees for 7 – 10 days minimum.
White House Honey Ale.7	American Pale Ale	5.5 Gallons	1.066	1.013	7.06	25.45	10.3 °L	10.4K	8
Author: Blind Bill Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: kegging Priming Amount: N/A Creation Date: 3/2/2015 1:45 AM Notes:
Soopa Star (Stella Artois Clone)	Bohemian Pilsener	11 Gallons	1.051	1.013	5	18.56	3.16 °L	10.4K	4
Author: TampaTony Boil Size: 13 Gallons Boil Time: 80 Boil Gravity: 1.043 Efficiency: 73 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 48 ° F Priming Method: Force Carb Priming Amount: 12 PSI Creation Date: 8/29/2014 12:43 PM Notes:
Weihenstephaner Wheat Beer	Weizenbock	19 Litres	1.065	1.016	6.43	14.5	6.82 °L	10.4K	6
Author: Boil Size: 23 Litres Boil Time: 90 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/18/2015 8:58 PM Notes:
2019 Cucumber Cream Ale	Cream Ale	5 Gallons	1.055	1.012	5.64	26.06	4 °L	10.4K	0
Author: Sarcastic Fringhead Boil Size: 7.25 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/6/2017 3:08 PM Notes: I use two 11g packs of Nottingham =220 billion cells. This is my MBC with cucumbers added... Ferment low 60F for 5 days and then increase 2F daily until reaching 68F. At 14 days do a two day rest at 70F. Cucumber Ale : After 3 weeks total, I "dry cuked" with 3 large cucumbers. Starsan knife and a new cutting board. Peal and cut cucumbers into thin round slices and add to fermentor for 5 days. I also cold crashed to 38 during these 5 days. Made this for a summer pool party everyone really liked this beer. It does have a fairly strong but not over powering cucumber flavor. Light body, easy drinking, and very flavorful beer. Note: I use uncrushed instant rice added to the crushed grains, in place of the flaked rice. The brewing salts are divided as indicated then added to the mash and the brew kettle (boil).
Hazy Pale	American Pale Ale	5.5 Gallons	1.054	1.014	5.27	59.88	5.31 °L	10.4K	1
Author: Genus Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/23/2019 2:49 AM Notes:
Sierra Nevada Tropical IPA	American IPA	1 Gallons	1.061	1.01	6.63	52.53	6.61 °L	10.3K	7
Author: spdalton Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: 1.5 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: 1/30/2016 7:41 PM Notes:
Cucumber Kölsch	Kölsch	5.5 Gallons	1.048	1.01	4.99	27.01	3.75 °L	10.3K	10
Author: Albe Boil Size: 5.75 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 65 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: 2/22/2019 8:29 PM Notes: 7 days - Ferment at 60 degrees F Blanch whole cucumber, cube 1/2", brief starsan bath Add Cucumber to fermenter (2.5 lb) 5 days - Ferment at 65 degrees F (diacetyl rest) Trub dump (& remove cucumber) Rack it + biofine (1 oz?) Purge O2 from keg headspace with CO2 21 - 30 days kegged at 35 degrees F (What PSI?)
Pineapple Milkshake IPA	American IPA	6.1 Gallons	1.064	1.017	6.41	84.64	4.57 °L	10.3K	1
Author: Isomerization Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 74 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 73 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/23/2018 1:29 AM Notes: Add 5 mL hop shots at 60 min. Add 0.75 lb of Lactose with ~5 min left. Split hops at whirlpool between FO and 170F Split hops between Day 2 and after most of pineapple addition is fermented out. Puree pineapple chunks, strain and heat at ~170 F for 5-10 min prior to adding to fermenter. This will denature the papain enzyme that can digest proteins and ruin head retention. When kegging, add ~2 oz of the vanilla extract (5 vanilla beans added to ~8 oz of vodka on 10FEB18). BREW DAY: 25FEB18 First round of dry hop added on 27FEB18, second round on 01MAR18. Beer cold crashed on 03MAR18 and kegged later that night. FG = 1.017, add ~2 oz of vanilla extract to the keg prior to CO2 purging.
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