Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Awesome Recipe	Specialty IPA: New England IPA	3.8 Litres	1.086	1.035	6.65	33.44	6.06 °L	1.3K	5
Author: Craig Schranz Boil Size: 4.7 Litres Boil Time: 60 Boil Gravity: 1.069 Efficiency: 64.25 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: 10/2/2017 9:19 PM Notes:
Nordeast	American Lager	5 Gallons	1.052	1.008	5.78	10.23	3.97 °L	1.3K	0
Author: a_leprechaun Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 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: 2/28/2022 6:45 PM Notes:
Snap, Crackle & Hops	Standard American Lager	25 Litres	1.065	1.022	5.69	18.35	5.83 °L	1.3K	0
Author: Jake_the_Snake Boil Size: 29.5 Litres Boil Time: 70 Boil Gravity: 1.058 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 2.51 bar Creation Date: 10/15/2021 6:26 AM Notes: Flaked Rice is actually Kellogs Rice Krispies
New Belgium Fat Tire Clone (Homebrewsupply.com)	Witbier	5.5 Gallons	1.051	1.013	5.02	17.56	14.59 °L	1.3K	2
Author: william@bellavance.co Boil Size: 6.29 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 2 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: 8/10/2020 3:22 PM Notes:
Czech Premium Pale Lager	Czech Premium Pale Lager	21 Litres	1.048	1.009	5.14	37.35	5.07 °L	1.3K	3
Author: Ivan Barenboim Boil Size: 26.73 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 11 ° C Priming Method: co2 Priming Amount: 1.08 bar Creation Date: 3/15/2019 1:33 AM Notes:
Dr Smurto's Golden Ale - Rye	American Pale Ale	20 Litres	1.047	1.008	5.13	78.59	8.55 °L	1.3K	1
Author: Haydn Byrne Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/30/2018 10:49 AM Notes: original notes -------- 20L, 70% efficiency OG 1.045 FG 1.011 ABV 4.4% IBU 30 CaSO4 and CaCl2 added to achieve ~ Ca 90 ppm with the SO4:Cl ratio at ~1:1 starting from rainwater so no Na, Mg or CO3. For me, using water measured to contain <0.1mg of any of the brewing ions, 6g each of CaSO4 and CaCl2 in 35L of water. 2.15kg Thomas Fawcett's floor malted MO (49%) 1.0 kg Weyermann Rye (23%) 1.0kg Weyermann Vienna (23%) 0.2kg Weyermann Carabohemian (5%) 66C single infusion mash, 75C mash out Hopping schedule Whatever bittering hop I have at 60 min to hit a total IBU of 30 2g/L Victoria (10% AA) at 20 and whirlpool (~10 mins after flameout, left to steep for 10 mins) Yeast is normally WY1272 (American Ale II) but current batches are using the Gigayeast Vermont IPA
Dusty's Cider	Common Cider	5 Gallons	1.05	1.001	6.48	0	0 °L	1.3K	2
Author: Dustydust Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 100 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 14.89 psi Creation Date: 8/28/2018 5:47 AM Notes: Pressed enough apples for 10 gallons of cider. Apples came from my dad's summer culinary tree and summer crab apple tree. I tried to mix apples evenly before pressing. - add crushed campden tablets 24 hours prior to yeast pitch. - add pectic enzyme when adding campden tablets - Rehydrate yeast with about 1/4 cup of water that has been boiled with go form. Use an ice bath to cool the solution down before adding yeast. Let yeast rehydrate for thirty mins before pitching into cider. - After fermentation has started, add hydrated fermaid o with about 1/8 to 1/4 cup cooled water (with chlorine removed). Oxygenated cider with pure O2 for 1min 10 sec. Yeast: Red Star Premier Blanc in 5 gal - 1.048 OG Mangrove Jack M02 in 5 gal - 1.05 OG Apples gathered on 8/25/2018 Cider pressed on 8/26/2018 Packaging - Kegging ONLY NOTE: These steps must be followed in order. If metabisulfite is added after sorbate then chemical reactions can occur that will give the cider a 'geranium' off flavor. - add 1/4 tsp potassium metabisulfite to 5 gal of cider to inhibit yeast and bacterial growth. - Wait at least 12 hours. - add 2-1/2 tsp potassium sorbate to 5 gal of cider to halt fermentation. - Wait at least 24 hours. 48 hours is ideal. - Transfer cider to a keg. - Purge oxygen from headspace. - Remove a sample of cider and add apple juice concentrate until you're happy with the flavor. - Take a gravity reading of the cider sample, then dose the main batch until the gravity readings match. Err on the side of too little. - carbonate to desired levels Very good read on backsweetening - http://beersmith.com/blog/2017/03/07/how-to-backsweeten-beer-cider-and-mead/ 8/23/2019 tasting notes: I tasted and back-sweetened the ciders today. The preference of my wife and I was the champagne yeast batch. The champagne yeast batch had a dry champagne quality that we both enjoyed; it was smoother too. The mangrove jack batch was nice an clean, with a slight bitterness on the backend. Both finished at 0.994. I tend to like my cider on the dryer side, but not bone dry. I back-sweetened the mangrove jack cider to 1.002 and the champagne yeast cider to .999 with frozen apple juice concentrate from the grocery store. I decided to backsweeten the mangrove jack batch a little more to help balance out the bitterness; it seemed to do the trick. No additional tannins or acidity were required. The crab apples did a great job of adding the acidity the cider needed. The mangrove jack cider was slightly more bitter than the champagne batch, this is probably due to the ratio of crab apples to culinary apples. The champagne batch was obviously darker than the mangrove jack. This could be due to oxidation or the ratio of apples. The cider carboy was less full, while the mangrove jack carboy was filled to the brim, so oxidation could certainly be a factor. However, campden tablets are supposed to help with oxidation, both batches certainly had a decent amount of campden tablets added to halt the yeast. I'm used to oxidation flavors in beer, I don't get those stale flavors from the champagne batch. The fact that my wife and I prefer the champagne batch would indicate that it's probably not oxidized. Time will tell, I'll update this if it starts to exibit oxidation flavors.
Atwood Grove IPA	American IPA	5 Gallons	1.055	1.014	5.32	62.04	9.86 °L	1.3K	1
Author: West Jersey Brew Co Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/20/2018 11:46 PM Notes: For Shenny. Loosely Inspired by Uinta's Grapefruit Hop Nosh. For Grapefruit, skin 2-3 grapefruits (some recipe called for 2 oz). Add Grapefruit skin to hop-bag when dry-hopping and add weight. Peel Grapefruit, put in freezer, create a pulp, then add grapefruit pulp. Reference: https://www.homebrewtalk.com/forum/threads/all-graain-grapefruit-ipa.556510/ https://www.themadfermentationist.com/2013/06/grapefruit-american-pale-ale-recipe.html https://www.themadfermentationist.com/2013/06/grapefruit-american-pale-ale-tasting.html https://www.homebrewersassociation.org/homebrew-recipe/uinta-brewing-co-hop-nosh-tangerine/ https://www.brewtoad.com/recipes/unitas-hop-nosh
PALE MARIS OTTER - CENTENNIAL	American Pale Ale	25 Litres	1.05	1.011	5.07	41.81	5.96 °L	1.3K	0
Author: KpaZzeto Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 79 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/28/2017 7:10 PM Notes:
Rotary Red	Specialty IPA: Red IPA	5.5 Gallons	1.058	1.014	5.85	64.22	17.72 °L	1.3K	0
Author: Wiregrass Brewing Company Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 25.29 psi Creation Date: 10/19/2017 7:44 PM Notes: 65 degrees for 5-6 days and then 68.
Christmas Bier	Specialty Beer	5 Gallons	1.066	1.02	6.1	10.6	24.69 °L	1.3K	0
Author: JakeyJ Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.133 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/12/2014 8:16 PM Notes: Steep crushed grains for 10-30 minutes at 155 degrees Add malt extract while brew pot is off the burner Bring to a boil and add 1oz Vanguard bittering hops(60 Minutes) Add spices(ginger, nutmeg, and cinnamon stick) for the last 10 minutes Add 1oz Cascade aroma hops for the last 3 Cool,top up to 5 gallon mark and add yeast Primary 2-4 weeks Secondary 4-6 weeks (TOTAL 2 MONTHS in Fermenters) OG: 1.066 FG: 1.020
Squeaking Vala Coconut Pineapple Saison	Saison	5.5 Gallons	1.051	1.008	5.84	35.55	5.77 °L	1.3K	1
Author: machrochirus Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 45 Mash Thickness: 1.25 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: 5/29/2017 9:03 PM Notes:
Pale Rider	English IPA	19 Litres	1.053	1.009	5.81	49.46	6.34 °L	1.3K	1
Author: Phil marton Boil Size: 24.5 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 64 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/28/2016 7:10 AM Notes: Fill mash ton with 17.5 litres of 90 degree water and wait until it cools to 73 before adding grain to achieve 66 and leave for 85 minutes. Similarly, with strike water, add 12.3litres at 82 degree strike water to achieve 165-170 (74-77) Sparge container 200mm height = 11L
Belgian Wit	Witbier	1 Gallons	1.051	1.011	5.23	16.43	3.67 °L	1.3K	1
Author: Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 71 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Dextrose Priming Amount: N/A Creation Date: 10/23/2015 6:22 PM Notes:
Feel Lucky Punk IPA	American IPA	19 Litres	1.058	1.014	5.82	50.9	6.34 °L	1.3K	1
Author: Phil marton Boil Size: 24.5 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/23/2015 4:09 PM Notes: The actual yeast used is from Malt Miller It's NBS (Neales Brewing Supplies) West Coast Yeast Fill mash ton with 17.5 litres of 90 degree water and wait until it cools to 73 before adding grain to achieve 66 and leave for 85 minutes. Similarly, with strike water, add 12.3litres at 82 degree strike water to achieve 165-170 (74-77) Sparge container 200mm height = 11L
Ryed X Saison	American Strong Ale	5.25 Gallons	1.057	1.003	7.07	38.13	10.99 °L	1.3K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 68 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: 10/23/2015 2:13 PM Notes:
Centennial IPA (Raising The Bar Series)	American IPA	5.5 Gallons	1.065	1.012	7.04	60.64	6.74 °L	1.3K	1
Author: MKJ Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 4.04 oz Creation Date: 4/13/2015 3:26 PM Notes:
Recipe 11 - Pearl Wheat	Weizen/Weissbier	5.5 Gallons	1.065	1.017	6.3	0	4.17 °L	1.3K	0
Author: RodeBrewingCo Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/12/2015 1:51 PM Notes:
Belgian Wit	Witbier	5.5 Gallons	1.047	1.012	4.58	13.45	3.73 °L	1.3K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 74 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: 3/9/2015 2:14 AM Notes:
Progression	American Pale Ale	20 Litres	1.045	1.01	4.52	43.24	8.32 °L	1.3K	1
Author: ForeverBrewing Boil Size: 10 Litres Boil Time: 30 Boil Gravity: 1.037 Efficiency: 40 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/13/2015 12:01 PM Notes: Used Neales brewing supplies yeast, which everyone says is nottingham in disguise.
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