Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Summer Kolsch	Weizen/Weissbier	12 Gallons	1.053	1.012	5.3	35.49	4.61 °L	1.3K	0
Author: Jtoboni Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/25/2017 3:14 AM Notes:
The Sesh	American IPA	23 Litres	1.069	1.018	6.64	33.28	7.18 °L	1.3K	1
Author: Wolf Pack Brewing Boil Size: 33.83 Litres Boil Time: 90 Boil Gravity: 1.057 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 9/17/2021 7:54 AM Notes: http://bachbrewing.co.nz/new-release-kingtide-pacific-ipa/ This beer is broad and relatively sweet but still has a clean, focused finish so does not stray into tasting cloy. This beer is massively hoppy but rather than the dominance of US hops that Craig Cooper refers to, I see a seamless weave between the piney, orange, lemon and grapefruit aromas of the US hops and the more focused bitterness, passionfruit flavours and floral aromatics of the Kiwi hops. In two words: Full + Focused Brewers notes: 67 IBUs Blend of us and nz hops 6.9% 7.5 ebc Wyeast 1272 Gladfield malts 40% light lager 40% blend of Ale and American ale 5% Munich 5% light crystal 5% Torrified wheat Hops 60 Chinook (or any bittering hops) 10 Rakau and Motueka Whirlpool (in the 80C range) Rakau, Motueka, Mosaic, Citra, Amarillo (2/3rds of the IBU's) Dry hop 15g/l same as whirlpool. (Half is US hops) Mash 70C
Treemoji	American IPA	5.5 Gallons	1.057	1.013	5.84	39.17	3.9 °L	1.3K	1
Author: deepdisco Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/20/2020 10:14 PM Notes:
Breakside Brewing Wanderlust Pale Ale	American IPA	19 Litres	1.06	1.014	6.11	69.34	7.89 °L	1.3K	0
Author: Wolf Pack Brewing Boil Size: 24 Litres Boil Time: 90 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 3 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: 5/4/2020 11:49 PM Notes: https://beerandbrewing.com/breakside-brewery-ipa-recipe/ DIRECTIONS Mash at 153°F (67.2°C) for 30 minutes targeting a pH of 5.3, then mash out to 165°F (74°C). Cast out to 66°F (19°C). Ferment at 68°F (20°C). Dry hop with the 50/50 mix of Citra and Chinook at the end of fermentation. Transfer off of the hops and yeast at day 11. BREWER’S NOTES We target an 8:1 sulfate-to-chloride ratio for our hoppy beers. Use a moderate amount of gypsum, calcium chloride, and Epsom salts to Burtonize your water. You might try 4 g gypsum, 0.5–0.65 g calcium chloride, and 0.25 g Epsom salt as a starting point.
Sombeero Double 2	International Pale Lager	34.4 Litres	1.068	1.016	6.79	37.35	4.2 °L	1.3K	0
Author: monoclebrewing Boil Size: 42.4 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 86 Mash Thickness: 2.61 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.63 bar Creation Date: 2/8/2020 5:49 PM Notes: Ferment at 50 F for one week (or to 50% attenuation), then raise by 2 F each day for the following week up to 64 F. If fermentation is complete, cold crash and package, or hold at 64 F until complete. Store as cold as possible for at least a week, preferable a month. Use BioFine or other fining agent as necessary once the beer is completely cold, and let it sit for 3 days to clear.
Heineken Lager Shqiptar Koska Birra	International Pale Lager	27 Litres	1.05	1.012	5.05	30	3.29 °L	1.3K	0
Author: Koska Boil Size: 37 Litres Boil Time: 90 Boil Gravity: 1.038 Efficiency: 67 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/25/2020 9:21 PM Notes: 26.01.2020 tarihinde yapıldı 20,02,2020 2, kovaya alındı 28/02/2020 şişelendi
Malt Tease Falcon	English Barleywine	2 Gallons	1.11	1.023	11.47	30.81	20.7 °L	1.3K	1
Author: Mallonee's Malt Boil Size: 4 Gallons Boil Time: 120 Boil Gravity: 1.055 Efficiency: 60 Mash Thickness: 1.25 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: 8/29/2019 5:44 PM Notes: Basic Barleywine, but I couldn't resist adding Falconers Flight hops to get to the name. Really bad result. Possible overpitch of yeast but really undrinkable beer. Early hints of vinegar. Somewhat sour. No apparent infection. Will be discarding remaining containers. Future, work on temperature control and yeast pitch matching. Temperature/Gravity curve says a lot.
2017 - 12/3/17 - December Vanilla Coffee Milk Stout	Sweet Stout	5.75 Gallons	15.912	5.599	5.64	15.52	36.6 °L	1.3K	1
Author: DrSherlock Boil Size: 7 Gallons Boil Time: 75 Boil Gravity: 13.2 Efficiency: 66 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/30/2017 4:14 AM Notes: Used this for inspiration: http://www.beersmith.com/Recipes2/recipe_353.htm I added Vanilla and Coffee to this recipe Changed yeast from 023 Burton to Chicho Changed Crystal 80 to Crystal 60 http://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-triple-x/
Orange Cream Ale	Cream Ale	9 Gallons	1.054	1.016	5	14.65	3.43 °L	1.3K	0
Author: Doncaster Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: bottle Priming Amount: N/A Creation Date: 6/1/2017 11:57 PM Notes:
WItte Van Scherpenheuvel	Witbier	16 Litres	1.049	1.011	4.93	17.58	3.57 °L	1.3K	1
Author: Marc ook Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: dry light extract m&f Priming Amount: 16g/L Creation Date: 12/14/2014 4:20 PM Notes: Testing Mangrove Jack M21 with a low alpha low gravity beer. I already know how Wyeast 3944 works for this style.
Tempe Closet Kriek	Lambic	5.5 Gallons	12.593	3.25	5.01	9.3	3.37 °L	1.3K	0
Author: Tempe Closet Brewery Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 10 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/31/2016 9:50 PM Notes: Performing a Turbid Mash Here’s a simple turbid mash schedule for preparing a basic lambic wort from a grist containing about 30 to 40 percent unmalted raw wheat. The process assumes you’re making a 5-gallon batch. PROTEIN REST Mash in at 113°F (45°C), aiming for a water-to-grist ratio of 0.25 to 0.30 quart (236 to 284 milliliters) per pound. This is a very thick mash, but you will thin it with hot-water infusions to raise the temperature. Hold at this temperature for 10–20 minutes. GELATINIZATION REST FOR RAW WHEAT Add enough boiling water to raise the temperature of the mash to about 137°F (58°C) and hold for 10 minutes. FIRST TURBID DRAW Push your stuykmanden (colander) down into the grain bed and allow liquid to flow into it. The liquid will be cloudy but should be mostly particle-free. Draw off about a quart (946 ml) of cloudy liquid and place it in a separate medium pot or saucepan. Heat this liquid to about 180°F (82°C) and hold it there. This high temperature halts enzymatic activity in the turbid portion and prevents further conversion. MAIN MASH BETA AMYLASE REST Add more boiling water to the main mash to raise the temperature to 150°F (66°C) and hold for half an hour. SECOND TURBID DRAW After half an hour, repeat the colander procedure and draw about 4 quarts (3.8 liters) of liquid from the main mash. Add this to the pot with the first collection of turbid wort, and once again, add enough heat to maintain 180°F (82°C), again to prevent further conversion. MAIN MASH ALPHA AMYLASE REST Back at the main mash, add enough boiling water to raise the temperature of the mash to about 162°F (72°C) and hold for another half hour. MASH OUT Raise the temperature of the turbid wort to 185°F (85°C) and return it to the main mash. This should raise the temperature of the mash to your normal sparging temperature of about 168°F (76°C)—add more boiling water if necessary. This will halt enzymatic activity. Hold at this temperature for 5–10 minutes before lautering and sparging. After the mash is complete, vorlauf, lauter, and sparge as you normally would, but sparge with water that is hotter than usual, about 190°F (88°C). A hot sparge is necessary to gelatinize starches in the raw wheat and carry them into the kettle. Collect your usual pre-boil volume and proceed as usual. The resulting wort is going to be very cloudy, almost milky in opacity. But with time, as your souring bugs chomp away on all of those starches, the beer will clarify. In a year or more, you’ll have surprisingly clear lambic that may be enjoyed on its own or blended with older lambics to create gueuze.
Castor Witbeer	Witbier	19 Litres	1.049	1.014	4.65	16.41	3.77 °L	1.3K	0
Author: Castor Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 60 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: 8/29/2016 11:59 AM Notes:
Belgian IPA	Specialty IPA: Belgian IPA	6.5 Gallons	1.083	1.022	7.88	79.45	11.46 °L	1.3K	0
Author: John F McGuire Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.063 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/3/2016 10:56 PM Notes:
Igloo Premium Pilsner	German Pils	5.5 Gallons	1.049	1.013	4.8	39.41	3.43 °L	1.3K	0
Author: a6asics Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2016 5:10 PM Notes: This beer was modelled after "Bitburger Pils" from the book "Clonebrews" by Tess and Mark Szamatulski.
Its The Final Pale Ale	American Pale Ale	18 Litres	1.058	1.011	6.12	36.7	8.06 °L	1.3K	0
Author: MadBriantist Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/20/2015 10:19 AM Notes: OG: 1.058
Awesome Recipe	American IPA	3350 Litres	1.06	1.015	5.95	46.97	7.09 °L	1.3K	0
Author: Boil Size: 3600 Litres Boil Time: 75 Boil Gravity: 1.056 Efficiency: 91 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: 7/5/2015 9:34 PM Notes:
Black IPA	Imperial IPA	25 Litres	14.305	3.574	5.79	68.61	24.35 °L	1.3K	0
Author: Boil Size: 30 Litres Boil Time: 70 Boil Gravity: 12 Efficiency: 65 Mash Thickness: 3.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/28/2015 2:58 PM Notes:
Red IPA	American IPA	5.5 Gallons	1.06	1.011	6.51	62.75	13.13 °L	1.3K	0
Author: rgrosholz Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 73 Mash Thickness: 1.25 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: 4/6/2015 12:27 AM Notes:
La Rubia	Blonde Ale	100 Litres	1.044	1.007	4.83	25.02	3.97 °L	1.3K	1
Author: Personal brewery Boil Size: 110 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/10/2018 8:37 AM Notes:
Summer Citra Kölsch 2	Kölsch	5.5 Gallons	1.05	1.012	4.99	28.43	3.79 °L	1.3K	0
Author: coffbr01 Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 69 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 65 ° F Priming Method: Force Priming Amount: N/A Creation Date: 5/3/2015 5:03 AM Notes: Copy of Summer Citra Kölsch (http://www.brewersfriend.com/homebrew/recipe/view/9886/) with slight modifications to the mash temp, water chemistry, and using pellets instead of flowers. Active ferment at 65, then drop to 58 when active fermentation finishes. Condition for 3 weeks and force carbonate.
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