Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Tipa Neipa	Specialty IPA: New England IPA	1.5 Gallons	1.103	1.022	10.54	64.82	7.5 °L	392	0
Author: Boil Size: 3.25 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2020 12:11 AM Notes:
Imperial Monastic	Belgian Tripel	5.5 Gallons	1.068	1.011	7.44	46.6	4.69 °L	392	0
Author: CountDrBeer Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: dextrose Priming Amount: 7.7 oz Creation Date: 6/29/2024 11:07 PM Notes:
IPA 600L	No Profile Selected	650 Litres	1.063	1.016	6.25	7.87	4.5 °L	392	0
Author: Jensens Bryghus Boil Size: 700 Litres Boil Time: 60 Boil Gravity: 1.061 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: 1/11/2024 9:31 PM Notes:
Cherl's Dad...Willie's Red Rye	North German Altbier	5.5 Gallons	1.051	1.01	5.45	25.11	24 °L	392	1
Author: Dirty Beaker Brewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 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: 11/12/2023 2:07 AM Notes:
Estivale	Bohemian Pilsener	5.5 Gallons	1.047	1.011	4.7	15.5	4.05 °L	392	0
Author: Dallas Nicita Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.037 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: 3/8/2023 1:53 PM Notes:
Comp Brew 11th	Standard/Ordinary Bitter	3.25 Gallons	1.054	1.019	4.61	66.03	5.66 °L	392	0
Author: Omcintosh29 Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 71 ° F Priming Method: sucrose Priming Amount: 2.8 oz Creation Date: 11/26/2022 12:09 PM Notes:
10 Ans	Experimental Beer	100 Litres	1.094	1.017	10.19	19.16	6.34 °L	392	0
Author: Bieres&Co. Boil Size: 109.25 Litres Boil Time: 60 Boil Gravity: 1.086 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 2288.5 g Creation Date: 8/29/2022 6:47 AM Notes: Pas à pas Mash en plusieurs étapes de malts de base pendant 60 minutes à (38 °C), 15 minutes à (45 °C), 30 minutes à (50 °C) et 30 minutes à (65 °C). Mash out à (78 °C). Couler avec de l'eau à (77 °C) et recueillir (17 L) de moût. Faire bouillir pendant 75 minutes, en ajoutant du houblon amérisant avec 60 minutes de remaniement dans l'ébullition. Refroidir le moût, aérer et introduire la levure de bière belge. Fermenter à (21 °C), puis affiner avec de la bentonite. Fermentation secondaire : Préparer une solution de sucre et mélanger au moût avec la levure de Champagne. Affiner avec de la bentonite lorsque la fermentation secondaire est terminée. Fermentation tertiaire : Faire une deuxième solution sucrée avec (0,45 kg) de sucre et mélanger à la bière avec la levure Eau de Vie ; siphonner dans des bouteilles de Champagne. Vieillir la bière pendant 2 mois. Conditionnement : Procéder au remuage et au dégorgement (comme décrit dans le numéro de mai-juin 2004 de Brew Your Own). Alternativement, vous pouvez sauter cette étape et simplement conditionner la bière en bouteille. Servir à (2-4 °C) dans une flûte à champagne.
Blueberry Band Wagon	No Profile Selected	2.25 Gallons	1.047	1.01	4.75	0	3.41 °L	392	0
Author: Thebeernicorn Boil Size: 0.5 Gallons Boil Time: 60 Boil Gravity: 1.21 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: 5/4/2022 5:38 PM Notes: 2 cups of oats 1 bottle lactic acid
Belgian Dubbel	Belgian Dubbel	5 Gallons	1.07	1.015	7.25	23.9	15.44 °L	392	1
Author: seanshaw Boil Size: 6 Gallons Boil Time: 100 Boil Gravity: 1.059 Efficiency: 66 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: 1/14/2022 9:31 PM Notes:
The Goserian	Gueuze	18 Litres	1.055	1.011	5.77	13.7	3.7 °L	392	0
Author: somethingsomething Boil Size: 23.68 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 110.8 g Creation Date: 4/4/2021 9:27 AM Notes: Mash as normal (65C, 60 mins), sparge with ~5L. Boil for 15 mins to sanitise, then cool to 35C. Add lactic acid to bring pH down to 4.4. Add lacto bacillus (WLP672 Brevis, entire vial). https://www.themaltmiller.co.uk/product/wlp672-lactobacillus-brevis-12-03-2019/ Seal kettle, tape over air hole, and store at 35C until pH drops to between 3.3 to 3.5 (in practice, it got to 3.44 after about 18 hrs at which point I called it). Boil for 60 mins. Add hops and flavour additions at the -15min mark. Hops: Hellertau Blanc, 20g. Flavour: Lime peel (avoid the pith, 35g), Sea salt (14g), White peppercorns (whole, 7g), Coriander seed (whole, 28g). Cool to 35C, remove additions. I didn't liquor back - resulted in ~18L of 1.053 OG wort. Pitch to primary, add ~70% of required Voss Kveik yeast. This was from a 1L starter prepared a few days earlier using DME. Other 30% went into fridge for another brew. Ferment at 35C for 3-4 days (all signs of fermentation gone at this point). Smelt of esters for the first day or so, but this was gone by day 3. Then add the melon. For the melon: 3 x honeydew melons; peeled, seeded, chopped, then pasteurised to 80C on the hob and cooled to 35C. Pulp spooned into a sanitised brew bag and sealed with cable ties. Add to fermenter with the juice. Steep for another 3 - 4 days. Cold crash to 1C for 2 days, then bottle to 2.4 vols of CO2 (~110g table sugar). FG = 1.012, ABV = 5.40 %.
Pumpkin	Experimental Beer	5.5 Gallons	1.062	1.021	5.3	20.97	11.19 °L	392	0
Author: mmull419@gmail.com Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/2/2017 9:17 PM Notes:
Rooibos Red Ale	Standard/Ordinary Bitter	17 Litres	1.049	1.039	1.28	26.1	3.77 °L	392	0
Author: Boil Size: 12.9 Litres Boil Time: 60 Boil Gravity: 1.064 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: 11/5/2020 1:07 PM Notes:
Eyes On The Prize - DNEIPA	Specialty IPA: New England IPA	3.25 Gallons	1.074	1.02	7.09	107.74	5.57 °L	392	0
Author: chris.b.iverson@gmail.com Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.065 Efficiency: 55 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: 10/2/2020 9:27 PM Notes: 14L (3.7gal) Mash water Heat strike water to 69C Let cool to strike water target temp 68C Then add grains Mash temp of 66.7C (152F) 90min Oven @165F Was late on adding cascade hops in whirlpool (50degC when added) fermenter volume 12L OG=
NEIPA 02	Specialty IPA: New England IPA	5.5 Gallons	1.069	1.018	6.7	60.33	4.35 °L	392	0
Author: burnsy Boil Size: 7 Gallons Boil Time: 30 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 11.25 psi Creation Date: 9/9/2020 9:26 PM Notes:
NEIPA	Specialty IPA: New England IPA	18 Litres	1.064	1.018	6.1	33.74	9.32 °L	392	0
Author: Swanney Boil Size: 11.4 Litres Boil Time: 75 Boil Gravity: 1.101 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/4/2020 9:40 AM Notes:
Oatmeal Stout	No Profile Selected	20.5 Litres	1.054	1.013	5.37	32.24	39.18 °L	392	0
Author: Pete M Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 72 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: 4/22/2020 2:08 PM Notes:
Raw NEIPA	Specialty IPA: New England IPA	5.5 Gallons	1.078	1.016	8.07	5.11	4.04 °L	392	0
Author: Houbrewdude Boil Size: 7.5 Gallons Boil Time: N/A Boil Gravity: 1.057 Efficiency: 76 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4.5 oz Creation Date: 7/9/2019 2:29 AM Notes:
IPA/pils Rye Double Batch	Specialty IPA: New England IPA	12 Gallons	1.052	1.009	5.56	32.98	3.75 °L	392	0
Author: VT_jlee Boil Size: 13.5 Gallons Boil Time: 30 Boil Gravity: 1.046 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/5/2019 11:38 AM Notes: Water treatments: 6.5mL acid, 6.0g CaCl2, 6.0g gypsum TOTAL WATER NEEDED 13.78 Gallons STRIKE WATER TEMP 156 Fahrenheit TOTAL MASH VOLUME 15.42 Gallons PREBOIL WORT 12.75 Gallons POSTBOIL WORT 12.00 Gallons INTO FERMENTER 12.00 Gallons
Janek B. Goode	Belgian Pale Ale	6.7 Gallons	1.056	1.014	5.52	29.25	6.76 °L	392	0
Author: Amapola Ales Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 79 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: 6/8/2019 12:10 AM Notes:
Nipper	Specialty IPA: New England IPA	22 Litres	1.052	1.013	5.18	51.79	4.41 °L	392	0
Author: Molebrew Boil Size: 26.1 Litres Boil Time: 30 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: 8/5/2018 10:36 AM Notes: This came out lovely :) After the boil the starting gravity was 1.053, and I only got about 20 litres so my efficiency was a little off. Finishing gravity was roughly on target. The beer cleared way, way more than I expected given the wheat malt and oats, and no finings used. It was cold crashed at around 3C for 5 days, which probably helped clearing. There was a definite hoppy hit, as the style demands, with a noticeable melon flavour lurking underneath the citrus. The whole keg went in one afternoon at a party. Definite success, will brew again.
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