Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Just A Vacation	Specialty IPA: New England IPA	6 Gallons	1.054	1.012	5.66	34.95	3.52 °L	30	0
Author: Hollyhock Artisanal Ales Boil Size: 7.14 Gallons Boil Time: 5 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/27/2024 11:21 PM Notes:
Czech Pils	Czech Pale Lager	5.5 Gallons	1.056	1.014	5.49	42.8	4.67 °L	30	1
Author: mitch2kj Boil Size: 7.17 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: co2 Priming Amount: 7.22 psi Creation Date: 5/11/2024 1:43 AM Notes:
IPA Simcoe	American IPA	21 Litres	1.058	1.012	6.06	75.87	7.93 °L	30	0
Author: MRGHervalejo Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/7/2024 6:36 AM Notes:
R&B New Zealand IPA 2024	American IPA	13 Gallons	1.058	1.014	5.85	54.43	9.4 °L	30	0
Author: PHB2234 Boil Size: 14.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 85 Mash Thickness: 1.33333 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 60 ° F Priming Method: co2 Priming Amount: 12.27 psi Creation Date: 5/7/2024 12:54 AM Notes:
HAZY IPA	Specialty IPA: New England IPA	400 Litres	13.767	3.292	5.64	30.85	6.6 °L	30	0
Author: Rossmtl Boil Size: 416 Litres Boil Time: 60 Boil Gravity: 13.6 Efficiency: 75 Mash Thickness: 4 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.57 bar Creation Date: 5/6/2024 10:03 AM Notes:
Tough Love 8	Specialty IPA: White IPA	22 Litres	1.059	1.012	6.19	0	7.3 °L	30	1
Author: Jan Erik Johansen Boil Size: 3 Litres Boil Time: 2 Boil Gravity: 1.408 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 5/4/2024 8:55 AM Notes: Using AY3
Tropical Hazy Beta	American IPA	5.5 Gallons	1.063	1.014	6.43	67.57	5.05 °L	30	0
Author: mygoodnessmyguinness Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 5/4/2024 2:30 AM Notes:
Huslager	International Pale Lager	45 Litres	1.055	1.009	5.96	20.85	3.99 °L	30	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.087 Efficiency: 55 Mash Thickness: N/A 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: 5/3/2024 11:51 AM Notes:
Anthony's First Beer	American IPA	5.5 Gallons	1.061	1.014	6.08	55.69	7.98 °L	30	5
Author: Boil Size: 7.4 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/2/2024 4:58 PM Notes:
Monk’s Dream	Bière de Garde	30 Litres	1.059	1.013	5.97	168.63	8.53 °L	30	0
Author: TTo Boil Size: 31 Litres Boil Time: 90 Boil Gravity: 1.057 Efficiency: 75 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 25 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 4/29/2024 7:36 PM Notes:
Irish Cream Ale Clone	Irish Red Ale	6 Gallons	1.059	1.012	6.12	27.23	32.01 °L	30	0
Author: Wharf Works Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 42 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: sucrose Priming Amount: N/A Creation Date: 11/30/2023 11:00 PM Notes: I'm trying to brew a heavier version of Kilkenny Cream Ale, sort of a Irish Red Ale but with a Guiness base.
Wit #4 W Enzymes 4/20/24	No Profile Selected	5.5 Gallons	1.064	1.018	6.01	20.52	4.38 °L	30	0
Author: pdxcoug Boil Size: 6 Gallons Boil Time: 70 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 1.33 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: 4/21/2024 7:32 PM Notes: the flaked isn't exact as I had a measure error at Steinbarts and had the 2 combined for 5.8 lbs (likely is roughly the proper proportion) then added .5 of flaked wheat to that used mash enzyme but forgot to add till about 30 min into. Seems like it didn't work this time. Also, did the fermentaton enzyme as well so likley will ferment down lower than prediction. Brewed at 7:30 at night because of error with other wit whereby I thought I hadn't fermented and it had so I had a whiteout starter ready and since the previous might be infected due to long wort sit time and exposure + had just purchased grain I went with this. yeast took off after less than an hour, about 4 hrs in it foamed to top. Was able to pitch a few hours later.
American Pale Ale_abril	American Pale Ale	20 Litres	1.055	1.009	5.99	28.18	3.95 °L	30	0
Author: Boil Size: 25 Litres Boil Time: 70 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.72 bar Creation Date: 4/11/2024 5:14 PM Notes:
Amber And Brown American Beer	American Amber Ale	5.5 Gallons	1.06	1.014	5.98	28.22	14.74 °L	30	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/9/2024 4:38 PM Notes:
Arlington Amber Ale (South Bay Brewing)	American Amber Ale	5 Gallons	1.056	1.011	6	29.11	11.08 °L	30	1
Author: Andythinks Boil Size: 6.48 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 71 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/22/2024 5:40 PM Notes:
North 'Cro Idaho-7 Pale Ale	American Pale Ale	5.25 Gallons	1.053	1.012	5.46	39.88	6.5 °L	30	1
Author: Jim Boudreaux Boil Size: 8.07 Gallons Boil Time: 75 Boil Gravity: 1.033 Efficiency: 75 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 26.87 psi Creation Date: 3/16/2024 2:45 PM Notes: Day Before... Prepare water; dechlorinate, add 1/2 Campden tablet. 8.4 gallons of filtered Carencro water in kettle. All minerals and acid are added now. Check pH. Initial pH of brewing water: ________________ ______________________________________________________________________ Brew Day... Equipment pump is turned off; all water is in kettle and not yet in hoses. Heat mash water to 3 degrees hotter than desired strike temperature. Initial water temp: 155 deg F Mash temp stabilizes at: 152 deg F TURN OFF HEAT! TURN OFF HEAT! TURN OFF HEAT! Quickly add all crushed grains to 155 deg F water, and stir rapidly. (NOTE: Orange blossom honey is NOT added at this time). When temp is stabilized at 152 deg F, put lid on kettle and hold for 10 min. Open lid briefly to stir every 3 minutes. After 10 min, CONNECT RECIRCULATION TUBE. Open system and allow liquid to begin to flow. Then, allow to flow slowly through the flow meter for an additional 10 minutes. Continue to stir every 3 minutes. Mash pH after mash-in (20 min): ______________ If needed, adjust pH to 5.35 - 5.4. ______________________________________________________________________ Saccharification Rest (TOTAL OF 60 min) Adjust system so liquid is is flowing and recirculation at about 0.5 gal/min flow rate. Monitor flow rate so it stays about this level. For the record... Near the end of the 60 min (about 55 min), take pH reading. pH reading near end of mash: ______________ ____________________________________________________________________ Vorlauf/Mash-Out With recirculation and heat still going, raise temp of recirculating mash to 168 deg F. Hold here for the 15 minute duration. For the last 5 minutes of the Vorlauf, slow down the flow rate to a minimal amount, to allow grains to completely settle. ______________________________________________________________________ Raising the Grain Basket Lift grain basket from kettle and securely hang to pot, using the attachments provided. Allow to completely drain, which may take 5 minutes or more. Lift and hold basket above liquid if necessary. _____________________________________________________________________ BOIL FIRST, MEASURE PRE-BOIL pH AND PRE-BOIL GRAVITY. (NOTE: PRE-BOIL GRAVITY WILL BE ABOUT 3 POINTS LOWER, UNTIL THE ORANGE BLOSSOM HONEY IS ADDED TO THE FERMENTER WHEN COOLED WORT IS TRANSFERRED. PRE-BOIL pH: _______________ PRE-BOIL GRAVITY: _________ With Brew Commander set for the boil program, it's time to begin. Add FWH addition at this time. With power at 100%, begin raising temperature to boiling, monitoring carefully. When boiling commences, lower power to 85%. When it appears that there is no danger of boil over, allow boiling to continue for the 75 minute duration. Continue to monitor throughout the boil. _____________________________________________________________________ INGREDIENT ADDITIONS SUPER MOSS 20 minutes to End of Boil Add Super Moss 2nd HOP ADDITION 15 minutes to End of Boil At 15 minutes before the end of the boil, add the second hop addition. YEAST NUTRIENT 10 MIN before end of the boil Add Servomyces BREW COMMANDER BOIL PROGRAM Boil Time Ingredient 75 FWH (0.4 oz Idaho-7) 20 0.33 tsp Super Moss 15 Second Hop Addition (0.6 oz Idaho-7) 10 One capsule Servomyces (yeast nutrient) End of Boil SHUT OFF HEATER. ______________________________________________________________________ WHIRLPOOL The whirlpool step is like a moving "hop stand." Therminator Wort Chiller is in place with hoses and 3-way valve, which is set to send wort through chiller and then through the whirlpool setup. Do the following steps... FIRST...Recirculate hot wort through the chiller for 10 minutes, to sanitize. Whirlpool temp needs to be stabilized at 175 deg F. To make this happen, with whirlpool in place and wort flowing through chiller, turn on the hose water until it is coming out the exit end of chilling water hose, then shut off water. Wort temp will continue to drop. When wort temp is closest as possible to 175 deg F, add the whirlpool hops, the 1 oz of Idaho-7 (Cryo). Continue whirlpool recirculation for 15 minutes. At end of 15 minutes time duration, turn chilling water back on, use ice chiller if necessary, and set flow rate to slow and steady. Cool down to as cold as you can get it. Now, it's time to transfer wort to fermentor. _____________________________________________________________________ ORANGE BLOSSOM HONEY Put the 8 oz Orange Blossom Honey directly in the sanitized fermenter. It will mix with the wort when the wort is transferred to the fermentor. WORT TRANSFER and OXYGENATION to Fermentor With all oxygenation set up and transfer hoses in place, via 3-way valve transfer wort to fermentor as it is being oxygenated. When done, close fermentor, then prepare to pitch the yeast. _____________________________________________________________________ DRY HOP PLACEMENT (with Sous Vide Magnets) Hops will be 1 oz Cryo Idaho-7 and 1 oz regular Idaho-7. __________________________________________ PITCH YEAST Add the decanted yeast culture to the fermentor. Carefully maintain sanitation. Carefully rock the fermentor to mix yeast with wort. Tilt Hydrometer Drop the SANITIZED Tilt Hydrometer into the fermentor. This is how you will monitor fermentation temperature and gravity as beer ferments. Maintain fermentation temperature of 67 deg F until gravity drops to 1.015, then raise it up to 70-72 deg F for 2 days. __________________________________________ COLD CRASHING When gravity reaches TG (around 1.012), it's time to cold crash. Lower temperature gradually over 3 days to near freezing. DRY HOPPING Lower hop bag into the liquid so it is covered by 1 inch of liquid. (Hop addition will be 1 oz Cryo Idaho-7 and 1 oz regular Idaho-7) Allow hops to remain in liquid for 4-5 days, then with attached magnets, lift to top of fermentor. ____________________________________________ TRANSFER TO KEG
RED ALE	Irish Red Ale	22 Litres	1.054	1.013	5.48	26.84	15.56 °L	30	0
Author: vtadd Boil Size: 27.96 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 311.4 g Creation Date: 2/28/2024 10:31 AM Notes:
Citra SMASH Pale Ale	American Pale Ale	5 Gallons	1.056	1.013	5.57	66.8021	3.59 °L	30	0
Author: Theyetti81 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: N/A Creation Date: 2/27/2024 2:21 AM Notes: OG at 1.052. Heated 7.5 gallons of water to strike mash temp. Pulled and set aside 2 gallons of water. Added a little more water to mash. Used a little under a gallon of water to sparge and get to 6 gallons of water pre boil. Lost about .75 gallons to steam during boil
Awesome Recipe	No Profile Selected	19 Litres	1.062	1.018	5.76	0	21.54 °L	30	0
Author: Boil Size: 24.7 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: N/A 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: 2/24/2024 11:23 AM Notes:
PNW Pale Ale	American Pale Ale	23 Litres	1.054	1.011	5.61	46.06	5.95 °L	30	1
Author: Pivo Vino Bru Boil Size: 27 Litres Boil Time: 60 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: 12/30/2023 6:55 PM Notes:
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